Chocolate Chip Oreo Cookies

Two cookies in one? Music to my ears! The recipe starts out as a basic chocolate chip cookie, but then you stir in crushed up Oreos...ummmm best. combo. ever. 

These cookies are super soft and so chewy...and packed with melt-in-your-mouth chocolate chips and yummy Oreos!

Chocolate Chip Oreo Cookies
Recipe adapted from Sally's Baking Addiction
Ingredients:
2 and 1/4 cups all-purpose flour
1 teaspoon baking soda
1 and 1/2 teaspoons cornstarch
1/2 teaspoon salt
1 1/2 sticks unsalted butter, melted
3/4 cup light brown sugar, loosely packed
1/2 cup granulated sugar
1 large egg + 1 egg yolk
1 teaspoon vanilla extract

1 1/2 cups crushed Oreos
1 cup mini chocolate chips

Directions:

• Preheat oven to 325 degrees. Line two baking sheets with parchment paper. 
• In a mixing bowl combine flour, baking soda, salt and cornstarch; set aside. 
• In a large bowl whisk together the melted butter and both brown and white sugars.
• Add in the eggs and vanilla and continue to whisk until combined. 
• Add the wet ingredients to the dry ingredients and mix with a large spoon until just combined.
• Fold in the chocolate chips and Oreo pieces. Chill dough for at least one hour or overnight. 
• Use a cookie scoop to roll the dough into balls (about 3 tablespoons).
• Bake for 11-12 minutes and cool completely on a wire rack. 

Peanut Butter M&M Cookies

Peanut butter + chocolate. 

Is there really anything better?

Our neighbors had a cookout over the weekend and I needed something easy and delicious to bring. I knew these cookies would be a big hit, and they were. They were still warm and gooey from the oven when I took them over….and seriously, is there anything better than a cookie still warm from the oven???

This is just one of those recipes that you need to have on hand at all times. Everyone loves a good peanut butter cookie.

This the the perfect go-to cookie when you're in need of a sweet treat. They are soft and slightly chewy...and oh so GOOD.

Peanut Butter M&M Cookies

Recipe adapted from Sally's Baking Addiction
Ingredients:

1 stick unsalted butter, room temperature

1/2 cup light brown sugar
1/4 cup sugar
1 egg
3/4 cup creamy all natural peanut butter
1 tsp vanilla extract
1 tsp baking soda
1 and 1/4 cups all purpose flour

1/4 tsp salt
1 and 1/2 cups M&Ms

Directions:

Preheat oven to 350 degrees.

In a large bowl, combine flour, baking soda, and salt.

Using a stand mixer with paddle attachment, cream the butter and sugars together on medium speed. Mix in the peanut butter, egg, and vanilla. Slowly mix in the flour mixture, making sure you don't over mix. Gently fold in the M&Ms. Chill the dough for at least 30 minutes. 

Drop chilled dough by tablespoonfuls onto ungreased cookie sheet. Bake for 9-10 minutes. The cookies will seem undercooked, but they will firm up as they cool.

Thin Mint Brownies

Since St. Patty’s Day is just around the corner and I had a box of thin mints recently delivered to our house, I thought I’d make one of my all time favorite desserts. 

These rich and fudgy brownies have bits and pieces of thin mint cookies throughout, topped with a perfect mint colored frosting, and then topped with more cookies! 

This is the perfect dessert to take to a party because the recipe makes so many - and plus I would devour the whole pan if they were lying around my house! 

These are seriously good. You have to make them!!

Thin Mint Brownies
Ingredients:
1 package brownie mix

1/2 cup vegetable oil

1/4 water

2 eggs  

1 box thin mint cookies, chopped
1/2 stick of butter softened
2 TB milk
2 cups powdered sugar 

few drops green food coloring
1 tsp vanilla extract

Directions:

• Preheat oven to 350 degrees.
• In a large mixing bowl combine brownie mix, vegetable oil, water, and eggs. Fold in 1/2 of the thin mints and pour into a greased 9x13 pan. Bake for 28-30 minutes. Cool for about an hour. 
• In a medium sized bowl mix butter, powdered sugar, milk, vanilla, and green food coloring until fluffy. Spread frosting over brownies. Top with the rest of the crushed thin mint cookies. Refrigerate 1 hour. Cut into squares.

White Chocolate Peppermint M&M Cookies

I’m pretty much obsessed with peppermint this time of year. When I saw these mint chocolate M&Ms at Target, I knew I had to use them to make something pepperminty and delicious! They pretty awesome straight out of the bag, but you know me, I had to bake something with them! 

I saw first these cookies on Two Peas and Their Pod...and on Pinterest of course! 

I also added crushed candy canes and white chocolate chips to amp up the peppermint flavor.

These are seriously good and scream CHRISTMAS in your mouth! I just love all of the great colors too...such a great holiday cookie!

White Chocolate Peppermint M&M Cookies

Ingredients:

1 box white cake mix
2 eggs
1/2 cup oil
3/4 cup white chocolate chips
3/4 cup Mint Chocolate M&Ms
About 1/2 cup crushed candy canes (I used the green and red ones)

Directions:

1. Preheat oven to 350 degrees. Lightly mist two cookie sheets or line with silicone liners. Set aside.

2. In a large bowl, combine the cake mix, eggs, and oil. Stir in the white chocolate chips, M&Ms, and crushed candy canes to combine.

3. Drop heaping Tablespoonfuls of dough onto the prepared sheets, about 1-2″ apart. Bake for about 10-12 minutes.

4. Allow the cookies to set on the baking sheets about 5 minutes before transferring to wire racks to cool completely. Store at room temperature, airtight, for about a week. This makes approx. 2 dozen cookies.

Caramel Apple Cider Cookies

Here's another Pinterest "must try" recipe! I have been on a caramel kick lately and realized I was hoarding 3 bags of Kraft caramels! I needed an excuse to use them and I figured that these would be the perfect fall cookie.

They are super yummy and taste just like a caramel apple! The caramel center is best when slightly warm and gooey, so either eat them warm from the oven, or you may want to pop them in the microwave for about 10 seconds.

Caramel Apple Cider Cookies

Recipe adapted from The Girl Who Ate Everything

Ingredients:
1 cup unsalted butter, softened (2 sticks)
1 cup sugar
1/2 teaspoon salt
1 (7.4 oz) box Alpine Spiced Apple Cider Instant Original Drink Mix (10 packets – found next to hot chocolate mix)
2 eggs
1 teaspoon vanilla extract
3 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon cinnamon
1 (14 ounce) bag of Kraft chewy caramels

Directions:

• Preheat oven to 350 degrees. Line cookie sheets with parchment paper (you need this so that the caramel doesn’t stick to the bottom of your cookie sheet).
• In a small bowl whisk together flour, baking soda, baking powder and cinnamon.
• With an electric mixer, cream together butter, sugar, salt and all 10 packages of apple cider drink mix powder, until light and fluffy.
• Beat in eggs, one at a time.
• Add vanilla and mix well.
• Gradually add flour mixture to butter/egg mixture. Mix until just combined.
• Scoop out cookie dough ball about the size of a walnut (about 2 tablespoons).
• Flatten the ball of dough slightly in the palm of your hand. Press the unwrapped caramel into the center of your dough and seal the dough around it, covering it completely.
• Shape the dough into a ball, and place on parchment covered cookie sheets about 3 inches apart.
• Bake 11-14 minutes, or until very lightly browned around the edges. Once the cookies are done, carefully slide the parchment off of the baking sheet onto the counter.
• Eat warm from the oven or slightly warmed in the microwave.

Chai Pumpkin Spice Cookies

I love fall. I love the colors, cool weather, decorating, and especially baking! What better way to start it off than with Chai Pumpkin Spice Cookies? Apple and pumpkin desserts are the best and my absolute favorite. I saw these cookies on Pinterest months ago and could not wait to make them!

The past couple of months have been pretty crazy...planning for the big day and moving into a new house has kept us pretty busy. I finally had some time to put these cookies together and they were totally worth the wait! I looked for Pumpkin Spice Hershey Kisses everywhere and ended up finding them at Target. They only sell them at the very beginning of the season, so make sure you get them soon!

Chai Pumpkin Spice Cookies

Ingredients:
1/3 cup butter, melted
1 Tablespoon pure vanilla
1 (18.25 ounce) package spice cake mix
2 large eggs
2 teaspoons pumpkin pie spice
½ teaspoon ground cardamom

22-24 Pumpkin spice Hershey’s Kisses

Directions:
1. Pre-heat the oven to 350 degrees. Position the cookie rack in the middle of the oven and cover two cookie sheets with parchment paper.

2. In a stand mixer, add the melted butter, vanilla, half of the cake mix, eggs, pumpkin pie spice, and ground cardamom and mix until blended and smooth. Add the rest of the cake mix and beat until just combined.

3. Using a mini cookie scoop (or two teaspoons), drop dollops of dough onto the parchment about an inch-and-a-half apart.

4. Bake cookies a sheet at a time for 9 to 12 minutes or until the edges look set and the top looks barely set when touched. Remove the cookies from the oven and immediately place pumpkin kisses in the center of each cookie. Don’t touch or the kisses will turn into puddles! Cool completely.

Strawberries and Cream Bars

These bars are pretty amazing. There are some things that just scream summertime and these bars are one of them. Breakfast? Dessert? Either way, you can't go wrong! 

You start with a soft and chewy cookie crust...topped with smooth cream cheese with a hint of vanilla...then sweet and juicy strawberries with an extra layer of cookie goodness! 

SO. GOOD.

 

Strawberries and Cream Bars

Recipe adapted from Cookies and Cups

Ingredients:

1 box vanilla cake mix

1/3 cup butter, room temperature

2 eggs

3 cups strawberries, sliced

8 oz cream cheese

1/3 cup sugar

1 tsp vanilla

Directions:

• Preheat oven to 350 degrees F and spray 9x13 pan with cooking spray.
• In large bowl combine butter, one egg and cake mix until dough forms. Set aside 1 cup of the dough mixture for the topping.
• Using your hands, press the remaining dough mixture in the bottom of the pan and bake for 10-12 minutes.
• While the crust is baking, slice the strawberries into approx 1/4 inch slices.
• In a mixing bowl beat cream cheese, sugar, vanilla and remaining egg until smooth.
• Spread cream cheese over the partially baked crust and arrange the sliced strawberries over the cream cheese mixture. Break up the rest of the reserved dough mixture and sprinkle over the top.
• Bake for 25-30 minutes until center is set and crumbs on top turn golden brown.
• Cool completely and chill at least 30 minutes before serving.

Twix Brownies

What comes to mind when you think of your favorite candy bar? Butterfinger, Snickers, Kit Kat...I mean there really is no such thing as a bad candy bar is there? 

But when it comes to favorites, for me, it's Twix! Mostly because of the shortbread.  And the caramel.  Plus the chocolate.  Okay, so I like all of it.  So naturally, I also liked the concept of the homemade Twix bar that's made with a shortbread base, a brownie layer, topped with a caramel layer and then topped with a chocolate layer.  Yup, you read that right...this is what I'm talking about!

The buttery shortbread layer, combined with the gooey caramel and fudgy brownie is so ammaaaazzingly delish! Just like eating a candy bar! They really do taste just like a Twix, and the brownies make them all the more delicious. :)

Twix Brownies

Recipe adapted from Jasey's Crazy Daisy

Ingredients:

Crust Layer

1 (12.8 oz.) package of Simply Sandies Shortbread Cookies

6 Tablespoons butter

Brownie Layer

1 box of brownie mix

2 eggs

1/4 cup water

1/2 vegetable oil

Caramel Layer

1 (14 oz.) bag of caramels

2 Tablespoons milk

Chocolate Topping

1/2 (11.5 oz.) bag milk chocolate chips

1 Tablespoons butter

1/8 cup milk

Directions:

Preheat oven to 350 degrees F. Line a 13x9 inch pan with foil for easier cutting.

Using a food processor, pulse cookies until they resemble sand. In a medium bowl, melt 6 Tablespoons butter. Add cookie crumbs, stirring until all crumbs are moist. Press into bottom of prepared pan.

Combine brownie mix, water, oil, and eggs in a large bowl. Pour batter on top of cookie crust and bake as directed. Cool.

Place caramels and milk in a saucepan and cook over medium-low heat until caramels are melted smooth and creamy, stirring constantly. Pour over cooled brownies. Spread the caramel evenly across the brownie surface. Let cool until set.

Melt chocolate, butter, and milk together in a saucepan over medium-low heat, stirring occasionally until melted and creamy. Pour over cooled caramel layer and spread evenly. Cool until set.

Apple Cinnamon Oatmeal Cookies

I decided to make some cookies. Healthy cookies?? Maybe so, they have fruit, oats, and Greek yogurt! Yum. If you forget about the cake mix, they really aren't that bad! I love a good shortcut when it comes to baking...and cake mix is the perfect way to go for these cookies.  

They get their apple and cinnamon flavor from the Greek yogurt, who would have guessed! With the combo of cake mix and oats they are thick, chewy, and super soft. I love a good cookie, and trust me, these are GOOD! :)

Apple Cinnamon Oatmeal Cookies 

Recipe adapted from Little Bitty Bakes

Ingredients: 
1 boxed spice cake mix (dry mix only — do not prepare the mix)

1 cup quick oats
1 large egg
1 6-ounce container Apple Cinnamon Chobani Greek yogurt
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon vanilla
1 tablespoon canola oil

Directions:

• Heat the oven to 350 degrees. Line two large cookie sheets with parchment paper. 
• In a large mixing bowl, stir the cake mix and oats to combine. Add the egg, yogurt and oil; stir until mixed well. Drop the cookie dough by rounded tablespoon onto the prepared cookie sheets. 
• Bake 12-15 minutes or until edges are golden brown. Allow to cool 2-3 minutes before removing from cookie sheets to cool completely.

Lemon Cookies with White Chocolate

I was searching the Internet the other day for something SWEET to make and I fell upon this recipe and thought I would give it a try. These are perfect to make during the spring and summer months. The cookies are soft and buttery with a hint of lemon. The flavor isn't overwhelming, it's just right and refreshing. I really like the chewy and soft center with the crunchy, crackled top. The combination of lemon and white chocolate is pretty wonderful too! :)

Ingredients:

2 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup granulated sugar
2 tablespoons lemon zest
1 cup unsalted butter, at room temperature
1 egg
1 teaspoon vanilla extract

8 oz white chocolate chips

Directions:

1. Preheat the oven to 350 degrees. Line two baking sheet with parchment paper.
2. Combine flour, baking powder, and salt in a small bowl. Whisk and set aside.
3. In a small bowl, add granulated sugar and lemon zest. Rub the sugar and lemon zest together with your fingers, until fragrant.
4. Beat butter and sugar/lemon mixture together until light and fluffy. Beat in egg and vanilla extract. Mix until smooth.
5. Slowly beat in flour mixture on low speed until blended. Drop dough by tablespoon onto prepared baking sheets, spacing 2 inches apart. Gently flatten dough with the palm of your hand.
6. Bake for 12-14 minutes or until cookies are just set and slightly golden brown. Cool cookies on baking sheet for 2 minutes and transfer to cooking racks. Cool completely.
7. In a medium bowl, melt white chocolate in the microwave, stirring occasionally. Pour melted chocolate in a zip lock bag with the end cut off. Drizzle over cookies and let sit until chocolate has set.
Makes about 3 dozen cookies.

Peanut Butter and Chocolate Sandwich Cookies

One of my favorite cookies to make is the classic chewy peanut butter cookie with a hershey’s kiss on top. You know what I'm talking about...it’s on the back of the hershey’s kiss bag.

The combination of peanut butter and chocolate is the BEST. 

These are soft peanut butter cookies with smooth semisweet chocolate filling smushed in-between them. It’s such a simple combo, but the flavor is out of this world. And as if these couldn’t get any better…they are so easy to make! The only thing that would have made them even better is Nutella! Next time I'm making a nutella chocolate filling...oh yeah!

I made these yesterday when our friends Melanie and Pat flew into Atlanta for a layover...they were the perfect little treat after a day of traveling! I made sure to pack some up for them as they flew out to Breckenridge today. :)

Chocolate Peanut Butter Sandwich Cookies

Recipe adapted from Bake Your Day

Ingredients:

1 cup all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1/2 teaspoon salt

1/2 cup butter, softened

1/2 cup peanut butter
1/2 cup white sugar

1/2 cup packed light brown sugar

1 egg

1 teaspoon vanilla 

1 cup quick cooking oats



For the Chocolate Filling:

10 oz. semisweet chocolate, coarsely chopped (about 2 cups)

2 oz. (4 Tbs.) unsalted butter, cut into pieces

Directions:

For the Cookies:

1. Preheat the oven to 350 degrees. Combine the flour, baking soda, baking powder, and salt in a large bowl; set aside.

2. In the bowl of a stand mixer, cream 1/2 cup butter, 1/2 cup peanut butter, white sugar, brown sugar, and vanilla until creamy and well-blended. Add the egg and mix until incorporated. Scrape down the sides of the bowl as needed.

3. Add the dry ingredients to the creamed mixture in a couple of batches and mix until fully incorporated. Stir in the oatmeal and drop by rounded teaspoons onto a baking sheet lined with parchment paper. Gently flatten each cookie with a spatula to form 1/4 inch thick cookies and bake 9-10 minutes, or until cookies are a lightly browned. After baking making a slight criss cross shape using a fork. Cool on a wire rack and cool completely before filling.

For the Chocolate Filling:

Melt the chocolate and the butter in the microwave or in a medium heatproof bowl set in a skillet with 1 inch of barely simmering water, stirring with a rubber spatula until smooth. Remove from the heat and set aside until cool and slightly thickened, 20 to 30 minutes.

How to Assemble the Sandwiches: 

Turn half of the cooled cookies over so they are flat side up. Spoon 1 tsp. of the chocolate filling onto the center of each cookie. Top with the remaining cookies, flat side down. Press gently on each cookie to spread the filling almost to the edge. Set on the rack until the filling is firm, 20 to 30 minutes.

Chocolate Pecan Toffee Cookies

I made these a few days ago after I had some left over cookie dough from my cheesecake bars. I wanted to try something different from the same old chocolate chip cookie. Now, don't get me wrong, I do love a soft and chewy chocolate chip cookie, but this time I was just in the mood for  change. I had some pecans and toffee on hand, so this turned out to be the perfect recipe!

Chocolate Pecan Toffee Cookies

Recipe adapted from Cooking Channel

Ingredients:

2 cups flour

1 1/2 sticks of soft unsalted butter

1 cup white sugar

1 cup packed brown sugar

1 teaspoon vanilla extract

2 large eggs

1 cup pecans, chopped

1/2 cup toffee candy bits (I used Heath Toffee Bits)

1 1/2 cups of chocolate chips (I used milk chocolate chips, but I'm sure dark chocolate chips would taste great too)

Directions:

• Set the oven to 350 degrees and line baking sheets with parchment paper.
• Use your hands to mix all of the ingredients until you see your cookie dough form.
• Drop heaping tablespoon scoops of dough about 3 inches apart on the baking sheets and bake until the edges are golden and centers are still soft, about 15 minutes. Cool on the baking sheets about 2 minutes and then carefully transfer to wire racks to cool.

Red Velvet White Chocolate Chip Cookies

The end of the semester is upon us and I am soooo ready for this break! I have honestly been blessed with some really great students this year, and I wanted to do something for them before we leave for Christmas break. I've been telling some of them about this blog and ever since they have been begging me to make them something. So I figured this was the perfect time to make them a little treat for all their hard work so far this year. 

 

Now I know I'm not really supposed to admit that I have "favorites" but my 6th period class is AMAZING! I just love this group; they are funny, smart, and definitely keep me on my toes. They are the ones that came up with this recipe so I decided to give it a try. 

I did a little research on Google and found this recipe at Busy Mom Media. Needless to say, they were a huge hit! Using the cake mix gives these cookies a soft and gooey center. Aaaaamazing!

Red Velvet White Chocolate Chip Cookies

Ingredients:

• 1 package red velvet cake mix
• 2 eggs lightly beaten
• 1/2 cup vegetable oil
• 1/4 cup flour
• 1/2 bag white chocolate chips

Directions:

Preheat oven to 375 degrees.

Beat eggs and oil. Add cake mix until mixed. Slowly add flour, then chocolate chips. Shape into balls and place on a baking sheet lined with parchment paper. Bake for 8-10 minutes. Don’t over bake, light cake mixes will not look done even though they are. Makes about 36 cookies.

S'mores Cookies

I have recently become slightly obsessed with anything s'mores related. I usually substitute Nutella in any recipe that I can, but these turned out perfect with good ole' homemade chocolate chip cookies. These S'mores Cookies are a perfect quick and easy dessert. I found these surfing the web on Pinterest so I had to give them a try. They have a graham cracker base with a chocolate chip cookie and marshmallow topping it. The crunch of the graham cracker with the gooey cookie is the perfect combination.

S'mores Cookies

Recipe adapted from The Girl Who Ate Everything

1 stick unsalted butter, softened
1 cup brown sugar, packed
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla
1 teaspoon baking soda
½ teaspoon salt
2 ½ cups flour
1/2 cup semi-sweet chocolate chips
1 cup mini marshmallows
1-2 packages graham crackers, broken into squares

Directions:
Preheat the oven to 375 degrees. Line baking pans with aluminum foil or parchment paper. I used a 9x13 pan but you can use any pan you have on hand.

Lay out graham crackers side by side on the pans as close as possible (they should be touching). I used 16 graham cracker squares. You may have to add or remove graham crackers according to how much dough you have. If you want your cookies thicker you will use more dough and less graham crackers.

In a medium bowl, whisk together the flour, baking soda, and salt to combine. Set aside.

In the bowl of an electric mixer, cream butter with white and brown sugar until light and fluffy. Add the eggs and vanilla and mix until combined.

Add the flour mixture to the butter mixer and combine on low speed.

Fold in the chocolate chips and marshmallows. Chill dough in refrigerator for 1 hour.

Place 1 tablespoon of dough on graham crackers about 1 – 1 ½ inches apart. I averaged about 1 1/2 tablespoons of dough per graham cracker square as seen in the picture below. Press down slightly with fingertips.

Bake for 10-12 minutes or until dough is beginning to turn golden brown at the edges. Remove to a wire rack to cool. For clean cutting make sure cookies are completely cool and cut with a sharp knife.

My Obsession: Nutella

In May of 2009 I had the opportunity to travel to Australia for a study abroad program. This is where I fell in love with Nutella. I honestly don't know how I ever lived without it. I have tried it on pretty much everything: toast, pancakes, bagels topped with bananas, graham crackers, peanut butter and nutella sandwiches, pretzels, a topping for ice cream with pecans...you name it, and I'll probably put Nutella on it. So I've decided to create anything and everything with this amazingly delicious hazelnut spread.

My first attempt at baking with nutella turned out to be pretty interesting. I wanted to incorporate nutella into a yummy, buttery, cookie. So that's what I did. The result: Nutella Pinwheel Cookies

I got the original recipe from The Purple Foodie and it's definitely a keeper!
This recipe doesn't require a lot of ingredients to get such delish results.  I’ll definitely be making them again.

Nutella Pinwheel Cookies: 
Ingredients:

• 8 Tbsp. (1 stick) butter at room temperature
• 1/2 cup sugar
• 1 egg yolk
• 1 tsp. vanilla extract
• 1 cup of sifted flour (You might need a little more to make sure the dough comes together.)
• 1/4 cup Nutella (I didn't really measure this, I figured it wouldn't hurt if I added a little more!)  
• 2-3 Tbsp. toasted and chopped hazelnuts  (I left this out because I didn't have any.)

Directions:
Preheat oven to 350 degrees.Mix the butter and sugar together until it's creamy. Add in the egg yolk and vanilla extract until well combined. Stir in the sifted flour.


Roll the dough into a ball and cover it in plastic wrap. Refrigerate dough for 20-25 minutes so it's nice and firm and easy to roll out.Remove dough from refrigerator and roll into a rectangle about 1/4″ thick.


Spread Nutella on top of dough, leaving about 1/2 an inch width around all the edges. Sprinkle with toasted hazelnuts, if you are using them. Roll dough into a log lengthwise and return to refrigerator for another 15-20 minutes.


Cut slices from dough and place on an ungreased baking sheet. A word of advice: The Purple Foodie recommends using floral wire to cut the cookie log. You can also use dental floss. (My dentist would be so proud!) Or you can certainly use a knife to slice the cookie log, but it will mess up your perfect nutella swirl. The dental floss worked perfectly for me!


Bake for 10-12 minutes until they are slightly golden brown. Watch for the edges to begin to color and remove from oven. Let them cool for about a minute or so before transferring them.


I got about 25 cookies out of this recipe.