Incredible edible layered cookie!

Cookies, cookies and more cookies! This has to be the most rich and gratifying layered cookie treat I have ever come across. Sugar cookie, double chocolate chip cookie, peanut butter cookie and chocolate chip cookie! Drizzled with a decadent chocolate sauce. My teeth are hurting just thinking about them, but my stomach is craving them so much. Thanks to Jenny Flake for creating this wonderful treat. I'm sure that the kids will love you for it as well.

Who can resist a good Sugar Cookie?

To maximize the repeat munching, I recommend setting up these treats either earlier in the day, or the night before. You'll thank me for it. Sugar cookies are always a hit with the kids. With the versatility of these treats, there are a number of ways they can be made and decorated. Take a moment and warm up your oven and get the kids ready, a treat like this should not exclude them during the process...THEY'LL thank you for it ;)!

What you will need:
1 1/2 cups sugar
2/3 cup shortening or butter
2 eggs
2 tbsp milk
1 tsp vanilla extract
3 1/4 cups flour
2 1/2 tsp baking powder
1/2 tsp salt

Preheat oven to 400 degrees. Lightly grease cookie sheets.

In a large bowl cream the shortening and the sugar. Add the eggs, extract, and milk.

In a medium bowl mix the dry ingredients with a wire whisk. Add the dry ingredients to the large bowl. Mix with mixer until well combined.

With hands, shape dough into a ball. Wrap with plastic wrap and refrigerate for 2 to 3 hours.

Roll half or 1/3 dough at a time, keep the rest refrigerated. For crisp cookies, roll dough, paper thin. For softer cookies, roll 1/8 " to 1/4" thick.

With floured cookie cutter, cut into shapes. Re-roll trimmings and cut.

Place cookies 1/2 inch apart on cookie sheets. 

Bake 8 minutes or until very light brown. Remove cookies to racks; cool. Makes about 6 dozen cookies.

It tends to be more convenient to roll the dough BEFORE you chill. Just place between two pieces of waxed paper, and then place in the fridge.

The Oatmeal Cookie

Now I know what you guys are probably thinking-how can you have Oatmeal Cookies without raisins? It's hard to conceive I know, but trust me when I tell you you'll absolutely LOVE these! What I did to these is quite simple actually, I just didn't put in the raisins. Instead what I added was a simple design that adds to the flavor (royal icing). That's it, that's all...they're gone! Try them, I hope you'll love them as much as my family does!

My personal favorite!

For dough:
1 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp cinnamon
3 cups Quaker Oats (quick or old fashioned)
1 cup (2 sticks) butter, room temperature
1 cup packed brown sugar (dark)
1/2 cup granulated sugar (white)
2 eggs
1 tsp pure vanilla extract

For decoration:
1 1/2 cup confectioners sugar (powder sugar)
1 egg white

Pre-heat oven to 350*F.

Blend together butter and sugar until creamy. Add the eggs and vanilla, mix well.

Add the combined flour, baking soda, and cinnamon; mix well. Stir in the oats until blended.

Drop by rounded tablespoons onto an ungreased cookie sheet and bake for 10-12 minutes.

Cool completely.

Icing:

Mix powdered sugar and egg white until thick and at a spreading consistency.
I usually place the sugar mix in a small ziplock baggie with a small cut in the corner. You can use a spoon as well. Then simply drizzle over the cookies in any desired pattern. Let cool for about 2 minutes and enjoy!

The Snickerdoodle

Although the chocolate chip cookie is a classic by every sense of the word, at my home we have a little favorite of our own. These luscious treats are my rendition of "The Snickerdoodle". These cookies are quite addicting and hard to put down. They tend to lean on the sweet side, but that's easily compensated by the amount of sugar you use in the recipe. They are a mix of cinnamon and sugar, and even though I've seen many recipes for this cookie that include almonds, we like to make them without.

One trick to these rounds to maintain their soft state is to slightly under cook them by 2-3 minutes. They are rolled in a cinnamon/sugar mix and tend to harden, if cooked too long, during the cooling process.

I guarantee once you have tried these you too will add these to your list of favorites!

My family Favorite…

For cookie dough:
2 1/2 cup all-purpose flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt (kosher preferably)
1 1/2 cup granulated sugar (white)
1 cup (2 sticks) butter, room temperature
1 tsp pure vanilla extract

For cinnamon/sugar roll mix:
1/4 cup sugar
4 tsp cinnamon (varies; you can use more if desired)

Pre-heat oven to 375*F

Mix 1/4 cup sugar and cinnamon in small bowl, mix and set aside.

Combine flour,cream of tartar, baking soda, and salt together in a small bowl. Mix and set aside.

Blend together sugar, butter, eggs and vanilla until smooth (about 2 minutes). Be sure to scrape the sides of the bowl. Slowly fold in the flour combination until dough forms. Be sure not to stir as it may make dough dense. You want light and fluffy. Dough may be sticky.

Roll tablespoon size scoops of the dough into a ball and roll it into the cinnamon/sugar mix until ball turns slightly brown from the cinnamon (the amount of cinnamon used will effect the darkness).

Place each sugar-cinnamon round onto an ungreased cookie sheet and bake for 12-14 minutes. If you want slightly softer cookies, shorten the time by 2-3 min.

Remove and cool. Although we like them still warm! Enjoy!

The Chocolate Chip Cookie

photo from medlaunches
How can we have any kind of baking sense without the number one contender? None other than "The Chocolate Chip Cookie"! Who would have thought that Ruth Wakefield, of Whitman, Massachusetts, could have stumbled onto one of the greatest and most lovable baked good since sliced bread? What started in/around the late 1930's has become a timeless tradition and America's favorite cookie.

The versatility of this cookie adds to the enjoyment. You can mix; white chocolate chips, nuts, milk chocolate chips, M&M's, chocolate chunks...you name it, you probably can put it in there! So I give many thanks to "The Chocolate Chip Cookie", which paved the way to my love of baking and probably yours as well. Enjoy!

Timeless Tradition

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks, 1/2 pound) butter, softened
3/4 cup granulated [white] sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 eggs
2 cups (12-ounce package) NESTLE TOLL HOUSE Semi-Sweet Chocolate Morsels
1 cup chopped nuts

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl. Add eggs one at a time, beating well after each addition; gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE in preheated 375-degree [Fahrenheit] oven for 9 to 11 minutes or until golden brown. Let stand for 2 minutes; remove to wire racks to cool completely.

PAN COOKIE VARIATION: PREPARE dough as above. Spread into greased 15″x10″ jelly-roll pan. Bake in preheated 375-degree [Fahrenheit] oven for 20 to 25 minutes or until golden brown. Cool in pan on wire rack.

FOR HIGH ALTITUDE BAKING (>5,200 feet): INCREASE flour to 2 1/2 cups; add 2 teaspoonfuls water with flour; reduce both granulated sugar and brown sugar to 2/3 cup each. Bake at 375 degrees Fahrenheit, drop cookies for 8 to 10 minutes and pan cookies for 17 to 19 minutes.