Chocolate Cream Cheese Filled Cookie Cake

Though this creation is not terribly unique, I'll still classify it as a mad-science experiment because I threw it together in a moment of hungry, chocolate-lusting insanity. I had finished my last slice of birthday cake the day before, so the sudden absence of endorphin-inducing baked goodness resulted in this...

Ingredients:
For the cookie:
1 stick (1/2 cup) butter, softened
1/2 cup shortening, room temperature
1 cup brown sugar
1 tsp baking powder
1/2 tsp baking soda
2 cups flour
1 tsp vanilla
2 eggs
1/2 cup milk chocolate chips, (but I think a full cup would be better)
For the filling:
8 oz cream cheese, room temperature
1/4 cup unsweetened cocoa powder
1/3 cup sugar
1/2 tsp vanilla

Direction:
Preheat oven to 350 degrees. Grease a 9 inch round baking pan.
In a mixing bowl with a beater attachment, combine all the filling ingredient; mix well; set aside.
In a large mixing bowl, combine butter, shortening, sugar; beat until well mixed. Add dry ingredients; then add the eggs; then add the vanilla. Mix well. Lastly, stir in chocolate chips.
In the greased baking pan, press half of the cookie dough into the bottom. Spread the filling evenly over the first cookie dough layer. Top the second layer with the remaining cookie dough.
Bake 35 to 40 minutes.

Double-Chocolate, Sneaky-Mom Cookies

I'm currently lacking a picture of this tasty creation because they were eaten before the photo shoot could take place, but I really want to get this recipe on here before I mislay the sheet of paper I scibbled it down on. I've lost more than one recipe in this manner...

Here it goes!
Ingredients:
1/2 cup (1 stick) butter
1/2 cup shortening
1/2 cup cocoa powder
1/2 cup granulated sugar
1/2 cup brown sugar
1 egg
1 cup all-purpose flour
1/2 cup rolled oats
1/4 cup flax
1 tsp baking soda
1/2 tsp salt
2 tsp vanilla
1 cup semi-sweet chocolate chips

Directions:
Preheat oven to 350 degrees. In a large bowl, cream butter and shortening; add sugars, cocoa and beat. Beat in flour, flax, oats, salt, baking soda and egg. Stir in vanilla and chocolate chips. Place 1 to 2 tablespoons of batter 2 inches apart on baking sheet and bake 12 to 14 minutes.

Oh, Blondie!

Wow! I have been neglecting this blog for a really, really long time. So, I think I'll get back into the swing of things by posting this new blondie recipe that I recently concocted.

For a while now, the blondies I had been making (and had posted about previously) were my husband's favorite, but this new and improved recipe now reigns supreme. What makes them superior? For starters, they're bigger, so you have more to sink your teeth into. They're still just as moist and chewy as ever, but having more blondie per bite is just heavenly. Also, more brown sugar versus granulated sugar has resulted in an even more fabulous flavor. Enjoy!

Ingredients:
1/2 cup butter (softened)
1/2 cup shortening (room temp)
1/2 cup granulated sugar
1 cup brown sugar
2 eggs
2 tsp vanilla
2 cups flour
1/2 tsp salt
1 tsp baking powder
1 tsp baking soda
1 1/2 cups chocolate chips

Icing Ingredients:
2 tablespoons butter (softened)
2 cups powdered sugar
1/2 tsp vanilla
2 to 4 tablespoons milk

Directions:
Preheat oven to 350 degrees and grease 13x9 inch baking pan.
Cream butter and shortening; beat in sugars until fluffy; add egg; beat well.
Combine flour, soda, powder, and salt; add to creamed mixture, mixing well. Stir in vanilla; stir in chocolate chips. Spread in baking pan and bake 30 to 35 minutes.
Meanwhile, make icing. Beat butter and gradually add powdered sugar and milk, alternating the two as you go. Beat in vanilla. Spread over cooled, baked blondies. Or... if you're like me, spread the icing over the blondies while they're still warm and dig right in.

Chocolate Chip and Rolled Oat Cookies

It seems like I'm always playing with cookie recipes involving the use of rolled oats. But this recipe seems a lot more like a traditional chocolate chip cookie. Only, I think it's a little better because rolled oats give a cookie such great chewy texture.

Ingredients:
1 cup rolled oats
1 cup all-purpose flour
1/3 cup milled flax
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 cup melted butter
1 teaspoon vanilla
1 egg
1 cup semi-sweet chocolate chips

Directions:
Preheat oven to 350 degrees. In a large bowl combine oats, flour, sugars, baking soda and baking powder. Add butter, vanilla and egg; mix well. Stir in chocolate chips. Roll 1 to 2 tablespoons of dough into balls, placed on baking sheets,and bake for 11 to 13 minutes.

Double Chocolate Oatmeal Cookies

I've already made two batches of these cookies this week, and there is not a single cookie to been seen in this house. My family attacked them like ravenous beasts, and I was quite pleased because... are you ready for this? I did a sneaky-mommy trick and put flax into these cookies that already had 1 1/2 cups of rolled oats. Now, I'm not about to say that these cookies are for health nuts (they still have a cup of sugar in them, in addition to a stick of butter), but they really aren't that bad for you, as far as cookies go. Also, it's hard to argue with getting healthy grains in a delicious way. These cookies are moist and chewy and perfect in every way a cookie should be. Enjoy!

Ingredients:
1 1/2 cups rolled oats
1 teaspoon baking soda
1 teaspoon baking powder
3/4 cup brown sugar
1/4 cup white sugar
1/3 cup milled flax
1/2 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 cup butter, melted
1 egg
1 teaspoon vanilla
1/2 cup Ghirardelli 60% cocoa unsweetened chocolate chips
1/2 cup shelled chopped pecans

Directions:
Preheat oven to 350 degrees.
In a large bowl, combine all ingredients and stir until dry ingredients are moist. Roll balls of dough about the size of two tablespoons and place on cookie sheets. Bake for about 11 minutes.