“Whatever” Cookies 

I made these cookies because I was bored and we needed something sweet in the house. They are called “whatever” cookies because you can put whatever ingredients you want! The sky is the limit. Obviously you want to put stuff that you actually want in a cookie, but you can have fun with it! I used pecan chips and Heath Toffee Bits because that’s what was in our pantry. Honestly, I wish I would have added more ingredients and the next time I make these, I’m definitely adding chocolate, white chocolate and maybe some raisins or dried cranberries. Yum!

This is actually the cookie dough recipe I used in my previous post for Brookies. I love it so much and then just added the extras. So, let’s just get to it…

What you will need:

Cookie sheet lined with parchment paper

2 cups all-purpose flour
1 teaspoon baking soda
Dash of salt
10 tablespoons unsalted butter at room temp
2/3 cup granulated sugar
2/3 cup brown sugar
1 large egg
1 large egg yolk
1 teaspoon vanilla extract
Whatevers or extras- I used 1/3 cup Heath Toffee Bits and 1/3 cup chopped pecans

In a bowl, whisk together flour, baking soda and salt. Set aside. In another bowl, beat together butter and both sugars until creamy and smooth. Add in egg, yolk and vanilla and beat until combined. Slowly beat in flour mixture until dough is formed. Stir in your “whatever” ingredients. Cover with plastic wrap and refrigerate for 30 minutes.

Preheat oven to 350 degrees Fahrenheit. Roll the dough into 1 inch balls and place on prepared cookie sheet. Bake for 9-11 minutes. Allow to rest for 1 minute on cookie sheet before transferring to a wire rack to cool completely. Enjoy!

Cowboy Cookies

I call these Everything Cookies, but since most people know these as Cowboys, there ya go! These are chocolate chip cookies that have decided to eat everything else in the pantry 🙂 Super delicious. What’s good about this recipe is you can add or not add anything you want. Don’t like coconut? Fine, leave it out. Want to add raisins? Sure, go ahead! So, come on! Start your ovens…

What you will need:

Cookie sheet lined with parchment paper

2 cups all-purpose flour
1 1/4 teaspoons baking soda
1/4 teaspoon salt
1 1/2 cups quick oats (or old fashioned rolled oats)
1 cup vegetable oil
2/3 cup light brown sugar
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup chopped walnuts or pecans
1/2 cup sweetened shredded coconut
3/4 cup dark chocolate chips

Preheat oven to 350 degrees fahrenheit. In a large bowl, whisk together flour, baking soda, salt and oats. Set aside. In another large bowl, whisk together oil and both sugars. Add eggs and vanilla and whisk well. Stir in flour mixture until combined. Add nuts, coconut and chocolate chips and stir until everything is incorporated. Place dough in fridge for about 10-15 minutes.

I like my cookies on the bigger side, so with a 1/4 cup, drop cookie dough on prepared cookie sheet. Bake for 13-15 minutes depending on size. Let cool on cookie sheet for a minute before transferring to a wire rack to cool completely. Enjoy!

Rum Balls

Yep, that’s right. Rum is in these beautiful candied balls (that sounds so funny but I’m going with it). They are so easy to make and no oven is needed! Just a bowl and a refrigerator. Simple simple. Another great thing about rum balls is that they last a long time so if you have a lot of holiday baking, you can do these like a week before and they will still taste delicious. They also make a great gift, so find a cute, festive box to put them in and you have homemade chocolates to give somebody (adults only). So let’s get to it…

What you will need:

1 1/2 cups finely chopped pecans (you can also use walnuts, almonds or hazelnuts)
1 1/4 cups crushed vanilla wafer cookies
1/2 cup powdered sugar
2 tablespoons unsweetened cocoa powder
2 tablespoons light corn syrup
1/4 cup rum

For the topping/coating:

You can roll the balls in cocoa, powdered sugar or chopped nuts. But I like to cover them in melted chocolate:

4 oz semi-sweet chocolate, chopped
2 tablespoon unsalted butter
Crushed nuts
1 oz melted white chocolate
Note: I used 8 oz of chocolate and 4 tablespoons of butter because I covered all of mine, but I’ll explain more later.

To make the balls:

In a large bowl, mix together nuts, cookies, sugar and cocoa. Add in corn syrup and rum and mix until everything sticks together. Cover and refrigerate about an hour (or overnight).

Once chilled, make 1 inch balls and place on cookie sheet lined with parchment paper.

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To make the chocolate:

Place 4 ounces of chocolate and 2 tablespoons of butter in a heat proof bowl. Over a pot of simmering water, stir until melted. Pour into shallow bowl and dip balls into chocolate. Place back on cookie sheet.Tip: If you need more chocolate, melt another 4 ounces and 2 tablespoons of butter. Once you have all the balls you want covered in chocolate, you may want to sprinkle some chopped nuts on some of them like I did. Then, stick in refrigerator until hardened. 

Once hardened, melt some white chocolate and drizzle over some of the balls. I like to do this because it makes them look fancy and they all look different 🙂 Enjoy!

 

Thumbprint Cookies

These cookies are one of my favorites to make this time of year.  I used to make them with my mom as a kid. Sure, they are a bit tedious but they taste so good and are a perfect Christmas treat! It’s also a great cookie to make with kids, as there are many steps so everyone has a task. So, without further typing, let’s go get our thumbs dirty…

What you will need:

Cookie sheet lined with parchment paper
1/2 cup unsalted butter at room temperature
1/4 cup granulated sugar
1 large egg, separated
1/2 teaspoon vanilla extract
1 cup all-purpose flour
Dash of salt
3/4 finely chopped nuts (I used almonds but you can also use walnuts, pecans or hazelnuts)
1/4 cup raspberry jam

Note: This recipe only makes about 20 cookies, but easily doubles if you need more.

In a large bowl (or bowl of your electric mixer), beat butter and sugar until smooth. Add the egg yolk and vanilla and beat until combined.

In another bowl, whisk together flour and salt. Add to batter and beat until dough forms. Refrigerate for 30 minutes.

Preheat oven to 350 degrees fahrenheit. Place egg whites in a small bowl and whisk until frothy. Put nuts in another bowl. Roll dough into 1 inch balls. Taking one dough ball at a time, dip in egg white and then roll in nuts…

Place on prepared cookie sheet. With your thumb, make an indentation on each cookie, like so…

Then fill with 1/2 teaspoon of jam. Bake for 12-15 minutes. Place on wire rack to cool completely. Enjoy!

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