Flaky Pastry Dough (Pie Crust)

Makes two 9-inch pie crusts or one 9-inch covered pie crust 

2 ½ cup all purpose flour 
1 teaspoon white sugar 
1 teaspoon salt 
½ cup shortening 
½ cup butter (cold) 
1/3 cup + 1 tablespoon ice water (plus a little more if needed) 

Instructions 

1. Put about 1 cup water and ice in a glass and set aside. 

2. In a medium size bowl, combine flour, sugar, and salt and whisk together to combine. 

3. Cut shortening into small chunks and add to dry ingredients. 

4. Cut cold butter into small chunks and add to dry ingredients. 

5. Blend in food processor or with pastry cutter. When you are through, some of the fat should remain in pea sized pieces and the rest should be reduced to coarse crumbs. 

6. Pour 1/3 C + 1 tablespoon ice water into a measuring cup, and then drizzle over the mixture. 

7. Combine until the dough just comes together. If the dough is not coming together, add 1 tablespoon water at a time until it just comes together. The dough should still look rough, not smooth. 

8. Press together with your hands and then divide into two portions. Press each portion  into a round flat disk and cover tightly to refrigerate for at least 30 minutes or up to two  days before rolling out. 

9. Dough can also be wrapped air-tight and frozen for up to 6 months. If frozen, then thaw  completely before rolling out.

from Joy of Cooking

Chocolate Chip Cookie Bars

3 cups all purpose flour

1 teaspoon baking soda
1/4 teaspoon table salt
1 cup (2 sticks) butter, melted and cooled slightly
1 1/2 cups packed brown sugar
3/4 cups white sugar
2 large eggs
1 tablespoon vanilla extract
2 cups chocolate chips (any kind you like, or a mix)
1/2 cup toffee bits (optional)

Preheat oven to 350 degrees.  Line a 9×13 inch baking pan with foil and lightly spray the bottom with cooking spray.  Set aside.

Combine flour, baking soda, and salt in a bowl and whisk to combine.  Set aside.

In a mixing bowl, thoroughly combine brown sugar, white sugar, and melted butter.  Add eggs, one at a time, stirring between each addition, and vanilla.  Add dry ingredients a little at a time until incorporated. Stir in chocolate chips (save a few for the top if desired).  Once dough is thoroughly mixed, press into the prepared baking pan.

Bake for about 25 minutes (all ovens are different, set timer for 20 minutes to start checking on them.  They will bake for 20-30 minutes, but some readers have reported they took longer).  Remove from oven when edges are golden brown and center appears set, but still soft.  Cool completely to room temperature and then cut into squares.

*To fit a cookie sheet, increase recipe by 1 1/2.

Recipe and image from Our Best Bites

S'mores Chocolate Chip Cookies

¾ cup salted butter, softened

1 cup packed light brown sugar
1/3 cup sugar
1 teaspoon baking soda
½ teaspoon salt
2 large eggs
1 teaspoon vanilla extract
1 ¾ cups all-purpose flour
1 cup graham cracker crumbs (about 9 rectangle crackers crushed)
2 cups chocolate chips or chunks
1 cup freeze-dried miniature marshmallow bits

Preheat the oven to 350 degrees F. Line baking sheets with parchment paper. Set aside.

Using an electric stand mixer fitted with the paddle attachment or in a bowl with a handheld electric mixer, add the butter, brown sugar, granulated sugar, baking soda, and salt. Mix together until very light and creamy, 2-3 minutes, scraping down the sides of the bowl as needed.

Add the eggs and vanilla and mix until evenly combined.

Add the flour and graham cracker crumbs and mix until just barely combined; a few dry streaks are ok.

Add the chocolate chips or chunks and marshmallow bits and mix until incorporated.

Scoop the dough by heaping tablespoons onto the prepared baking sheets, spacing at least 2-inches apart.. I like to roll the mounds of dough so they are smooth, but you don’t have to be obsessive like me.

Bake for 10-12 minutes until just golden on the edges and a little crackly on top. Let the cookies sit for a few minutes on the baking sheet before removing to a wire rack to cool completely.

Recipe and image from Mel's Kitchen Cafe

Peanut Butter Chocolate Chip Bars

¾ cup salted butter
½ cup creamy peanut butter
2 large eggs
1 ½ cups packed light brown sugar
1 tablespoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
2 cups chocolate chips

Preheat the oven to 350 degrees F. Line a 9X13-inch metal baking pan with foil (the foil part is optional but helps the bars come out in one big slab after cooling and provides easy clean-up). Spray the foil with nonstick cooking spray. Set aside.

  
In a large microwave-safe bowl, melt the butter. Whisk in the peanut butter, eggs, brown sugar and vanilla extract.

Gently stir in the flour, baking soda and salt until just combined. Add the chocolate chips and stir until no dry streaks remain and the chips are evenly combined.

Press the dough evenly in the prepared pan. Bake for 20-25 minutes until set in the middle and lightly browned on the edges. Don’t overbake! We’re going for soft and delicious here. Let cool completely in the pan before cutting into squares.

Double the recipe to fill a cookie sheet.

Recipe and image from MelsKitchenCafe.com

Cream Cheese Crepe Filling

Avery introduced us to this delicousness! Now we won't be able to enjoy our crepes without it! It is especially good with strawberries on top.

1 (8 oz.) package cream cheese, softened
1 1/4 cups powdered sugar
1 teaspoon vanilla
1-2 teaspoons lemon juice
1 cup heavy cream

In a large bowl, beat the cream cheese, powdered sugar, vanilla and lemon juice with an electric mixer until smooth and fluffy.

In a separate bowl, beat the heavy cream with an electric mixer until stiff peaks form. Fold whipped cream into cream cheese mixture.

Refrigerate until serving. 

Recipe and image from letsdishrecipes.com

Easy Chocolate Lava Cakes

Ganache:

1 cup whipping cream

2 cups semisweet chocolate chips

Lava Cakes:

1 (15.25 oz) box devil's food cake mix (ignore box instructions)

1 (3.9 oz) box chocolate instant pudding

1 1/4 cups buttermilk

1/2 cup melted butter

3 large eggs

For Ganache: Heat heavy cream in the microwave until slightly steaming but not simmering, about 90 seconds. Pour over chocolate chips. Stir until melted and shiny. Let cool, cover, then refrigerate overnight or until firm (it should still be scoop-able). Keep ganache in the fridge until RIGHT when you’re ready to use it.

For Lava Cakes: Preheat oven to 350 degrees F and grease 2 (12 slot) non-stick muffin tins with cooking spray. In a large bowl, beat together dry cake mix, instant pudding, buttermilk, butter, and eggs.

Evenly scoop the batter into the prepared pans (about 3 tablespoons or a big cookie scoop worth - should fill 1/2 the muffin tin).

Place 1 level tablespoon ganache into the center of the batter and gently press down. Spoon a bit more cake batter over the ganache to cover.

One pan at a time, bake 15-20 minutes. The center will still be gooey, but an inserted toothpick in the edge of the cake will come out *mostly* clean. Let the cakes cool for 5 minutes in the pan. Run a knife along the sides of the cakes. Place a baking sheet on top of the muffin pan and flip them. The cakes should pop out.

Serve with powdered sugar, ice cream, whipped cream, hot fudge, etc. and enjoy!

Recipe adapted slightly from showmetheyummy.com

Easy Chocolate Orange Truffles

10 oz dark chocolate chips
2/3 cup heavy cream

1 tsp orange extract, or 3-5 drops orange essential oil*

granulated sugar or cocoa, for coating finished truffles

In a microwave safe bowl, melt chocolate at 50% power, stirring occasionally, until smooth. Whisk in heavy cream and continue whisking until the mixture is shiny and smooth. Stir in orange extract or essential oil. (Taste and adjust orange flavor as desired.)

Refrigerate until firm, but pliable. Shape into balls and roll in sugar or cocoa. Store in airtight container at room temperature.

*other flavorings could be used by choosing a different extract - raspberry, cinnamon, coconut, peppermint, etc.

Recipe and image from letsdishrecipes.com

Easy Microwave Caramels

1/2 cup butter

1/2 cup light corn syrup

1/2 cup sugar

1/2 cup brown sugar

1/2 cup sweetened condensed milk

pinch salt

1 tsp vanilla

flaky salt (optional)

Butter an 8x8 baking dish. Melt the *butter in a microwave safe bowl (I prefer one with a handle). Add the corn syrup, sugars, sweetened condensed milk, and salt. Whisk thoroughly.

Microwave on high for **6-7 minutes. (In my microwave, 6 min 20 sec is just right.)

Use hot pads to remove from the microwave. Stir in the vanilla. Pour into prepared pan and sprinkle with flaky salt, if desired.

Refrigerate until set, about 30 min. Then cut and wrap in wax paper squares. (I prefer to buy 4-5" pre-cut candy wrapper squares!) Caramels can be cut long and thin or into squares.

*Tip for melting butter without splatter: I set the microwave to power 7, and heat for 30 seconds at a time, stirring in-between. Melt butter until it's almost, but not quite, completely melted. Then stir until it finishes melting.

**The first time making caramels in your microwave, test the temp of the mixture after microwaving for 6 min. It should be 238-242 degrees on a candy thermometer.

Recipe and photo from cookingclassy.com

Pumpkin Pie

CRUST:
 1 single crust pie shell for a 9-inch pie plate
FILLING:
 15-ounce can pumpkin puree
 1/2 cup granulated sugar
 1/2 cup lightly packed brown sugar
 1/2 teaspoon salt
 1 1/2 teaspoons ground cinnamon
 1/4 teaspoon ground nutmeg
 1 teaspoon ground ginger
 Pinch of cloves
 1 teaspoon vanilla extract
 2 large eggs
 2 large egg yolks
 2/3 cup heavy cream
 1/2 cup milk or half-and-half

INSTRUCTIONS

Roll out the pie crust (see this post for a step-by-step) and gently place it into a 9-inch pie plate, trimming and fluting the edges. Cover and refrigerate for at least an hour (or up to a day or so).

Preheat the oven to 425 degrees F. Line the crust with foil and pour in dried beans or pie weights (I've even used wheat berries) until completely full. Bake the pie crust for 15 minutes. Gently remove the foil and weights (or beans) and bake another 10 minutes until the dough no longer looks raw on the bottom. Remove from the oven while preparing the filling.

In a large bowl, whisk together the pumpkin, sugars, salt, cinnamon, nutmeg, ginger, cloves and vanilla until well-combined. Add the eggs, cream and milk and whisk until smooth (don't overmix or the pie will have a tendency to crack).

Place the pie shell on a baking sheet and pour the filling into the warm pie shell.

Bake for 10 minutes, without removing the pie, reduce the temperature to 350 degrees F and bake for 45-55 minutes longer until the pie is set and golden on top. If the crust starts to overbrown, cover it with foil strips or a pie shield partway through baking.

Serve with a dollop of sweetened whipped cream, if desired.

NOTES

Pie Crust: Mel likes to prebake the pie crust; it helps eliminate some of the gummy bottom crust common in pumpkin pie but if that doesn't bother you, you can forego that step and pour the filling into the unbaked pie shell. If you do that, still refrigerate the pie crust for an hour or so after placing it in the pan so it doesn't shrink while baking.

Recipe and Photo from Mel's Kitchen Cafe

Easy Vanilla Ice Cream

1¾ cups heavy cream
1¼ cup whole milk
¾ cup sugar
1/8 teaspoon fine sea salt
1 tablespoon vanilla 
Optional: 2 cups of add-ins - oreos are a favorite!

Combine all ingredients, except add-in's. Stir to combine and chill in the refrigerator.

When ready to churn whisk mixture again and pour into ice cream maker. Churn according to the manufacturer's instructions. Oreos etc. should be added when the ice cream has started to noticeably thicken. Enjoy as soft-serve, or transfer the finished ice cream to an airtight container and place in the freezer until ready to serve. Enjoy!

Adapted From Barefeet in the Kitchen

Caramel Popcorn

10-12 cups plain popcorn, about 1/3 cup kernels, popped
1 cup packed brown sugar
1/2 cup (4 ounces, 8 tablespoons) butter
1/4 cup corn syrup
Pinch of salt 
1/2 teaspoon baking soda
1 teaspoon vanilla extract

Place the popcorn in a large bowl (you'll want extra room in the bowl for tossing the popcorn with the caramel).

In a medium saucepan, add the brown sugar, butter, corn syrup and salt. Heat the ingredients over medium-low until the butter is melted and the ingredients are combined. Increase the heat to medium and bring the mixture to a simmer, stirring often.

Cook for 3-4 minutes, stirring often.

Off the heat quickly whisk in the baking soda and vanilla (the mixture will foam and bubble). See note below about adding marshmallows.

Immediately pour the caramel over the popcorn in a slow steady drizzle, tossing the popcorn to evenly coat in the caramel mixture. The caramel will set up and harden a bit as it cools so mix as quickly as you can (an extra set of hands can help during this step).

Serve immediately or within a couple hours.

*Notes: For softer, gooier popcorn, use less popcorn. Also, if you want to amp up the gooey factor (for a marshmallow vibe), stir in 8-10 large marshmallows after the caramel mixture has simmered. 

From Mel's Kitchen Cafe

Giant Chocolate Chip Cookie

1/2 cup sugar
1/2 cup brown sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, melted and cooled slightly
1 large egg
1/2 teaspoon vanilla extract
1 1/2 cups flour (add an extra 1/4 cup for a thicker cookie)
1/2 cup chocolate chips or m&ms, plus more to sprinkle on top, if desired

Preheat oven to 350 degrees F. Line a large, rimmed baking sheet (12-inches by 17-inches or so) with parchment paper or foil and lightly grease with cooking spray (can also use a silicone baking liner; no need to grease).
In a medium bowl, stir together the granulated sugar, brown sugar, baking soda and salt. Add the butter, egg and vanilla and mix until thick and well-combined. Add the flour and chocolate chips and mix until no dry streaks remain.
Press the cookie dough onto the center of the prepared pan into an evenly thick 9-inch circle. When it bakes, it spreads to about 11-12 inches (the cookie will fit perfectly onto a 12-inch round cardboard circle you can find at most craft stores).
If desired, top the cookie with additional chocolate chips or M&Ms. Bake for 13-16 minutes until the cookie is set around the edges and slightly crackly on top. Let the cookie cool completely on the baking pan – this helps the cookie set up so it can be easily lifted off the pan. Once cool, gently use the foil or parchment to lift the cookie off the pan; slide a thin spatula underneath to transfer. Cut into slices and serve!

from Mel's Kitchen Cafe

Mom's Sheet Pan Brownies

Ever practical, my mom's sheet pan brownies are so easy, and perfect for large functions. They are more cake-like, and therefore easier to cut and serve.

2 pouches brownie mix*
1/3 cup flour
1/2 cup water
1 1/3 cup oil
6 eggs

*Mom uses specifically Betty Crocker fudge brownie mix, but I think other brands would work. This is basically following the directions on the box for cake-like brownies.

Combine ingredients and pour into a greased cookie sheet. Bake at 350 for 25-30 minutes.


For BYU Mint Brownies Frosting:

Icing Base
1 cup butter, room temperature
1/2 teaspoon salt
6 tablespoons milk
3 tablespoons light corn syrup
32 ounces powdered sugar
In stand mixer, mix ingredients together until smooth. Divide into two bowls then add one of the flavorings to each.

Mint Icing
Add 3/4 teaspoon mint extract and 2 to 3 drops green food coloring (or pink or red food coloring for Valentine’s Day) and stir until well blended. Spread mint icing over top of cooled brownies, then refrigerate for icing to get firm. Having pans with lids is very helpful when you make several pans full.

Chocolate Icing
Add 3 tablespoons hot water to 1/3 cup cocoa and whisk together. Spoon chocolate mixture into the other half of the icing, stirring until well mixed. Carefully spread chocolate icing over the mint icing layer after it has set. Cut into squares, then serve.

Image from sixsistersstuff.com

Heather's S'mores Bars

1/2 cup butter, softened
3/4 cup sugar
1 egg
1 teaspoon vanilla
1 1/3 cup flour
3/4 cup graham cracker crumbs
1 teaspoon baking powder
1/4 teaspoon salt
chocolate chips
mini marshmallows

Cream butter and sugar. Add egg, vanilla, flour, cracker crumbs, baking powder, and salt. Press half of the dough into a greased 8" pan. Sprinkle with chocolate chips and mini marshmallows. Crumble the rest of the dough on top and press it down lightly. Bake at 350 for 30-35 minutes.

image from averiecooks.com

Mel's Strawberry Shortcake Bars

CRUST:

 1 1/4 (6.25 ounces) cups all-purpose flour

 1 cup (4 ounces) quick oatmeal (see note)

 1/2 cup (3.5 ounces) lightly packed brown sugar

 1/4 teaspoon salt

 1/4 teaspoon ground nutmeg

 14 tablespoons (7 ounces) cold butter, cut into cubes

FILLING:

 1 1/2 cups (7.5 ounces) all-purpose flour

 1 teaspoon baking powder

 1/2 teaspoon salt

 3/4 cup granulated sugar

 8 tablespoons (4 ounces) butter, melted

 1 large egg

STRAWBERRY TOPPING:

 2 pounds diced fresh strawberries

 1/2 cup (3.5 ounces) granulated sugar

 1 tablespoon cornstarch

 1/4 teaspoon ground nutmeg

 1/2 teaspoon vanilla extract

INSTRUCTIONS

Preheat the oven to 350 degrees F. Line a 9X13-inch pan with foil and lightly grease (the foil makes for easier cleanup but you can leave it out and just grease the pan).

For the crust, in a large bowl combine the flour, oatmeal, brown sugar, salt and nutmeg. Toss in the cubed butter and cut it into the dry mixture using a pastry blender or two knives or just your fingers until the mixture resembles coarse crumbs. Measure out 1 cup of the mixture and set it aside for later. Press the rest of the crust into the bottom of the prepared pan and bake for 8 minutes.

While the crust bakes, make the filling by whisking together the flour, baking powder, salt and sugar (you can use the same bowl as the crust without washing it out if you want to save a dish). Make a well in the center and pour in the butter and egg. Stir with a rubber spatula until smooth and combined - it will be pretty thick. Crumble this mixture over the warm crust and pat into a relatively even layer (doesn't have to be perfect).

In a medium bowl, toss the strawberries with the sugar, cornstarch, nutmeg and vanilla. Spread evenly over the filling and sprinkle the reserved streusel/crust mixture over the top.

Bake the bars for 40-45 minutes until they are just lightly golden around the edges and the center is no longer soft/jiggly.

Cool completely in the pan. Cut into bars and serve. Store the bars in the refrigerator if not serving within an hour or two (I like to let them sit at room temperature out of the fridge for 20-30 minutes to take the chill off).

NOTES

Oats: you could substitute old-fashioned rolled oats for the quick oats but I'd suggest giving them a quick whirl in the blender/food processor to refine the texture just a bit.

Recipe and photo from Mel's Kitchen Cafe

Blackberry Crisp

Topping:
1 1/2 cups quick oats
1 cup flour
1 cup brown sugar
1/4 tsp salt
1 cup (2 sticks) butter, cut up

Fruit:
8-10 cups (24-36 oz) fresh blackberries (or raspberries, blueberries, etc)
1/3 cup sugar
1/3 cup flour
1 Tbs lemon juice

Preheat the oven to 350. In a medium bowl, whisk together the oats, flour, brown sugar, and salt. Add the butter and cut it into the dry ingredients with a pastry blender until the mixture is crumbly and the butter is evenly cut in. Set aside.

In another bowl, add the blackberries, sugar, flour and lemon juice. Stir until combined. Lightly grease a 9x13-inch pan and spread the fruit mixture on the bottom. Sprinkle the crisp topping evenly over the top.

Bake for 45 minutes until the fruit is bubbly and the crisp topping is golden (add time, if needed). Remove from the oven and let the fruit crisp rest for 10-15 minutes before serving (the fruit layer will thicken as it cools). Serve warm or at room temperature with ice cream or sweetened, whipped cream, if desired.

via Mel's Kitchen Cafe

Dicie's Greek Christmas Cookies (Kourambiethes)

1 cup butter, room temperature
1 egg yolk
1/4 cup powdered sugar
1 tsp vanilla
1/2 tsp lemon juice
2 cups flour
Additional powdered sugar for coating

Preheat oven to 350*. Place butter in bowl and whip until light and fluffy, about 10-15 min. Add egg yolk and blend with butter. Add in 1/4 c. powdered sugar, vanilla, and lemon juice. Add flour and mix until soft dough is formed. Use more flour as needed. Form small 1" balls of dough and place on baking sheet. Flatten slightly by pressing finger into center. Bake for 20 min. or until cookies are lightly golden brown. Remove from oven and, when cool enough to handle, sprinkle or toss in powdered sugar.

Adapted from lemonandolives.com

Meringue Cookies

Make these whenever you have egg whites leftover after using the yolks!

3 large egg whites
1 1/2 tsp vanilla*
1/4 tsp cream of tartar
dash of salt
2/3 cup sugar

Place egg whites in a small bowl; let stand at room temperature 30 minutes. Preheat oven to 250°. 

Add vanilla, cream of tartar and salt to egg whites; beat on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form, about 7 minutes.

Using a pastry bag and a large tip, pipe cookies about 2 in. apart onto parchment lined baking sheets. 

Bake 40-45 minutes. Turn off oven (do not open oven door); leave meringues in oven 1 hour. Remove from oven; cool completely on baking sheets. Remove meringues from paper; store in an airtight container at room temperature. Yield: about 5 dozen.

*Alternative flavors:

- Use 2 tsp fresh lemon zest, 1 tsp fresh lemon juice, and 1/2 tsp. vanilla.

- Instead of vanilla, use 3 Tbs of any flavor of Jello gelatin.

- Before piping, barely fold in melted chocolate, nutella, caramel, raspberry, etc. for a swirled effect.

- Try changing up the colors, tips, and piping techniques.

Easter Carrot Cake

CAKE
2 1/2 cups unbleached all-purpose flour (12 1/2 ounces)
1 1/4 teaspoon baking powder
1 teaspoon baking soda
1 1/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 teaspoon table salt
1 lb. medium carrots (6 to 7 large carrots), peeled
1 1/2 cups granulated sugar (10 1/2 ounces)
1/2 cup packed light brown sugar (3 1/2 ounces)
4 large eggs
1 1/2 cups vegetable or canola oil

FROSTING (double the recipe below to frost a 9-inch layered cake):
8 ounces cream cheese, softened to room temperature
5 tablespoons butter softened to room temperature
1 tablespoon sour cream, light or regular
1/2 teaspoon vanilla extract
1 1/4 cups powdered sugar (4 1/2 ounces)

Preheat the oven to 350 degrees F. Adjust oven rack to middle position. Grease and flour a 9X13-inch baking pan or 2 9-inch round pans.

Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt in large bowl; set aside. In a food processor fitted with large or fine shredding disk, shred carrots (you should have about 3 cups); transfer carrots to bowl and set aside. You can also shred by hand on a box grater if you don't have a food processor.

In the bowl of a standing mixer fitted with paddle attachment (or in large bowl and using hand-held mixer), beat granulated and brown sugars and eggs on medium-high until thoroughly combined, about 45 seconds. Reduce speed to medium; with mixer running, add oil in slow, steady stream, being careful to pour oil against inside of bowl (if oil begins to splatter, reduce speed to low until oil is incorporated, then resume adding oil). Increase speed to high and mix until mixture is light in color and well emulsified, about 45 seconds to 1 minute longer. Turn off mixer and stir in carrots and dry ingredients by hand until incorporated and no streaks of flour remain.

Pour into prepared pan(s) and bake until toothpick or skewer inserted into center of cake comes out clean, about 32 minutes for 9-inch round pans and 40 minutes for a 9X13-inch pan. Let cakes cool for about 10 minutes in the pan and then invert them onto a cooling rack to cool completely (the 9X13-inch cake can be cooled completely in the pan if you don't plan to invert and ice all the sides). At this point, once the cakes are cooled, they can be wrapped in plastic wrap and put in a ziploc bag and placed in the freezer for up to 2 months. Thaw at room temperature prior to frosting.

When cake is cool, mix cream cheese, butter, sour cream, and vanilla at medium high speed in clean bowl of standing mixer fitted with whisk attachment (or in large bowl using handheld mixer) until well combined, about 30 seconds, scraping down bowl with rubber spatula as needed. Add confectioners’ sugar and mix until very fluffy, about 1 minute. Frost and eat!

From melskitchencafe.com

Cowboy Cookies (Chocolate Chip Oatmeal)

Our favorite cookies from Brett's mom's cookbook!

1 c. butter, softened
1 c. white sugar
1 c. brown sugar
2 eggs
1 tsp. vanilla
2 1/2 c. flour
1 tsp. baking soda
1/2 tsp. salt
2 c. rolled oats
1 c. chocolate chips

Cream together butter and sugars. Add vanilla and eggs. Mix in the flour, baking soda, and salt, and then the oats. Mix until just combined. Add the chocolate chips. Use a cookie scoop and place dough on ungreased cookie sheets. Bake at 350 for 10-12 minutes until cookies are just starting to brown around the bottom. Makes 4 dozen.