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Soft and Chewy Cookie Bars
Let me just start off by saying it has been a tough week in the kitchen at my house!!! Firstly, I was trying to redo a Peanut Butter Cake so it would have a little more lift and volume; well, I ran out of Buttermilk and tried to make my own. I learned not to use Vinegar with our flour a long time ago, but I thought I should be able to use lemon juice. That was a big fat NO!! I had cake overflowing like crazy in the oven, I haven't had that problem since I first started baking Gluten Free. My entire house reeked of smoke, all week. The cake did taste delicious though!
Then I decided to make a new cookie bar, for my nieces Blessing. So I had everything all mixed up and added Toffee bits in, then baked a cookie to see how they would bake up. I had my husband taste it, he said,"the cookie tastes kinda stale" I freaked, are you kidding me, I just opened up brand new EVERYTHING!! So then I started sniffing the marshmallows, the chocolate chips, the toffee bits..... oh my heck, the Toffee smelled stale and Disgusting! There goes a whole batch of cookie dough in the TRASH! It's been an expensive week!!
The moral of this story is, just keep trying, and always look at the expiration date on the food, even if it is new. The Cookie Bars were a HIT, and so easy to make, no babysitting of the oven!! YAY!
Happy Baking, Natalie
Ingredients:
-1 1/4 cups sugar
-1 1/4 cups brown sugar
-1 1/2 cups butter (softened)
-2 tsp vanilla
-1/2 tsp baking powder
-1 1/2 tsp baking soda
-1/2 tsp salt
-3 large eggs
-4 1/4 cups Pamela's Bread Flour
-2 cups marshmallows
-1 cup Butterscotch Chips
-2 cups Semi-sweet chocolate chips
Add whatever flavor chips you would like, they marshmallows really make it chewy. We just love lots of chips!
How to:
-First beat your butter, sugar and brown sugar together until soft and fluffy.
-Next add your vanilla, salt,sodas and eggs then mix until combined and scrape sides.
-Then add your flour a cup at a time, scraping and mixing.
-Lastly add the Chocolate chips, Butterscotch Chips and Marshmallows and mix.
-Refrigerate for 30 minutes, then Spray with Pam and spread into a 13x18 inch sheet cake Pan. Preheat the oven to 375 degrees, bake for 25 min, it will be a nice golden brown. Cool, cut and eat.
This is my Favorite thing this week- Royal Caribbean Cruise lines, they are the first to be Autism Trained, I have many Autistic friends, so this means a lot to me!!
Read the article, it's great.
http://www.usatoday.com/story/cruiselog/2014/02/20/autistic-child-autism-friendly-cruise/5640629/
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Nutella Oatmeal Chocolate Chip Cookies
Seriously, I think I might have a problem!! I absolutely love Nutella, you might have noticed that, I put Nutella in any recipe I can get it in! I know it's fattening, but in moderation, it enhances every recipe and makes it BETTER!!! So, it's been a while since I have made cookies, and who doesn't love A good cookie; especially one with Oatmeal and Nutella in it, it's a win, win! My son claims he hates Nutella, so funny, I just told him to eat one and he assumed they were chocolate....15 cookies later I told him they were Nutella,he said "As long as Nutella tastes like Chocolate I'll eat your food!" Wow, wasn't that generous of him?
I just wanted to address a baking and flour concern, I bake with Pamela's Bread Flour ,, so if you use other flours I can not guarantee how your dessert will turn out; so please do some trial and error adjustments on the flour, baking soda, baking powder and baking times. I hope this helps everyone out, Thanks for all of your support.
Happy Baking, Natalie
Ingredients:
-1/2 cup softened butter
-3/4 cup Nutella
-1 1/2 cup packed brown sugar
-2 large eggs
-1tsp pure vanilla extract
-3 1/3 cups whole GF oats
-1 1/2 tsp baking soda
-1/4 tsp salt
-2 1/4 cups Pamela's Bread Flour
-2 cups semi-sweet chocolate chips
To Make:
Preheat the oven to 325 degrees, spray your pans with Pam. Bake for 10-12 minutes depending on your oven, cool for 5 minutes and remove. Do not over cook, the edges are crispy, and the center is moist and delicious. This recipe makes 26 cookies and stores for 4 days in a sealed container.
-First cream the butter and brown sugar together, then add the Nutella and mix well.
-Now add the eggs, vanilla, baking soda and salt, mix them together and scrape the sides.
-Then add your oats and mix, scrape, next add the flour, mix well until the flour is all incorporated.
-Lastly add the chocolate chips and mix in.
-DO Not refrigerate.
- Now roll these babies into balls, then press lightly in the middle, it helps them to spread a little....or if you like a fat cookie, don't press on the middle.
-Then Bake and eat!!
This is one of my Favorite things! I absolutely love, love,love Franz Bread! I can finally have Grilled Cheese and French Toast again! Thanks Franz!
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Nutella Chocolate Chip Cookies
Nutella and Cookies, honestly I can't think of a combination,that goes together better then these two ingredients! Incase I haven't mentioned it before, I absolutely LOVE COOKIES, they are my favorite food group ever invented, seriously :) This is my favorite Chocolate Chip Cookie, recipe that I have been trying to convert to Gluten Free since last April, I have thrown more cookies in the garbage then I care to count, and money!!(you all know what I am talking about) First, I made one batch, everyone liked them, but I decided we needed more Nutella, so onto batch number two. The second batch was AWESOME, I'm not even sure how many they mad, I had teenagers here, boys and a husband who were eating them as fast as they came out, and in case you don't know, I am the only one in my family who IS Gluten Free. My husband took cookies to work, and I took some to my parents house and nephews loved them. I made a ton, and they were gone in two days! Yay, finally a success, I hope you like them too. Natalie
Ingredients:
-3/4 softened butter
-1cup Nutella(I used the real stuff)
-1 1/4 cup sugar
-1 1/4 packed brown sugar
-4 1/4 cups Pamela's Bread flour mix
-2tsp baking soda
-3 large eggs
-2 tsp pure vanilla extract
-1 bag Guittard semi-sweet chocolate chips
-Combine:
First mix together butter, Nutella, sugar and brown sugar until they are nice and creamy. Next add the eggs, one at a time mixing until they are all combined well, make sure and scrape down the sides. Then add the flour and baking soda, until it is combined, don't mix it to death, then throw in those chocolate chips, and mix those in a bit and you are ready to bake. These are SO EASY!!!
Preheat your oven to 375 degrees, spray your cookie sheets with Pam. The cookies bake for 8-9 min, don't over cook, they have a slightly crispy edge and soft moist center.
I can admit my weakness, I think Nutella should have it's own day, I love it!! I could eat it with a spoon, (so bad) I just found out about it 3 years ago, I have been deprived, someone should have told me what I was missing, Maybe I will make a Nutella day!!
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Chocolate Chip Cheesecake Cookies
I have been dying to have Chocolate Chip cookies, for months!! Ok, so I guess I should rephrase this, I have been dying for GOOD Chocolate Chip cookies; I have a fabulous recipe, however; it is Gluten Full and it has not converted over well. I was not deterred,this recipe from Sister Wisdom Blog is GREAT, my son couldn't keep his hands off these cookies, and he can eat whatever he wants!! Yay, thank you Sister Wisdom, I now have a great cookie, that I actually like and want to eat! Natalie
Ingredients:
-1/2 cup softened butter/ plus 2 TB
-3 oz cream cheese (room temperature)
-1 cup granulated sugar
-1 egg
-1tsp pure Vanilla extract
-2 cups Pamela's Bread flour
-1/4 tsp salt
-1/2 tsp baking powder
-1/8 tsp baking soda
-1 package Guittard (gf) semisweet chocolate chips
- Mix together butter, cream cheese and sugar until they are creamy. Next add vanilla, and the egg, then mix them together until it is all incorporated, make sure and scrape the sides. Then add the dry ingredients, only mix until they are all incorporated, don't over mix. Lastly add the chocolate chips.
-When the dough is made, put it in the fridge for 1 hr, up to over night( they turn out so much better).
Preheat oven to 375 degrees, bake for 10-12 min or until the edges are light golden brown. Make sure and spray your pan with Pam.
These cookies lasted well for 5 days stored in the fridge after cooked, and tasted great!
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Fabulous Oatmeal Chocolate Chip Cookies
I really love Chocolate Chip Cookies, and so far all the recipes I've tried have not gone over well as Gluten Free. However, I saw this recipe on Pinterest; The Aristocrafty Blog, and I thought, oh man, I think this recipe will be amazing! I tried it a few weeks ago with one kind of flour, they tasted great, the texture was horrible, my friend told me I could just call them wafers! Not good! So I decided to go at it again, and they looked Fabulous, and tasted Fabulous too!!! This is not my recipe, so I can totally brag, and not feel guilty!! My daughter and friend, who both hate Oatmeal Cookies both ate 3 or 4, and said WOW! I absolutely LOVED them, I could have eaten them all!! Try this recipe, you will love it, and never even know it is Gluten Free, Happy Baking, Natalie
Ingredients: They have been slightly changed from Aristocrafty, recipe.
-1 cup butter (softened)
-1 cup brown sugar
-1 cup granulated sugar
-2 large eggs
-2 tsp. pure vanilla
-1/2 tsp. baking powder
-2 tsp. baking soda
-1/2 tsp salt
-2 1/2 cups Pamela's Bread flour mix
-2 cups quick oats
-1 cup vanilla chips (Guittard are GF)
-1cup semi-sweet chocolate chips also (Guittard)
-Mix together the butter, sugar and brown sugar until creamy, then add vanilla, salt, baking soda and powder; mix well. Next add eggs, combine them, then add oatmeal and flour and combine tell all mixed, don't over mix. Then add the Chocolate chips and you are ready to bake.
- Preheat the oven to 350 degrees, make sure and spray your pans with Pam spray. Bake for 10 min..they are much fluffier at only 10 min, if you want a flatter cookie then cook them for 12, they are still really moist, I just like the way they look better at 10 min. Cool on the pan for just a minute, then remove to a towel or wire rack. These cookies stayed fresh for 5 days in a container. These really are FABULOUS!!
