Almond, Craisen, White Chocolate Chip Oatmeal Cookies

I've made a new cookie.  Or I should say that I've combined a new combination of flavors into my favorite cookie dough recipe.

Almond.  Craisens.  White Chocolate Chips.

Yummo!

There is something about Almond Extract.  The flavor is magical.

Almond, Craisen, White Chocolate Chip Oatmeal Cookies

{Printable Recipe}

Ingredients:

• 1/2 Cup Margerine
• 1/2 Cup Vanilla Yogurt
• 1 Cup of White Sugar
• 1/2 Cup Brown Sugar
• 2 Eggs
• 1 Tbl Almond Emulsion
• 1 tsp Baking Soda
• 1/4 tsp Salt
• 3 Cups White Flour
• 1 Cup Oats
• 1/2 Cup White Chocolate Chips
• 1/2 Cup Craisens

Directions:

1. Preheat the oven to 375 degrees.
2. In your mixing bowl, combine the butter, yogurt & sugars.  Whip it up really good.
3. Add in the eggs & almond emulsion; mix for another minute.
4. With the mixer on, add in the rest of the ingredients.
5. Scoop out onto a baking sheet & bake for 10-12 minutes....until they hit that almost-golden stage.
6. Enjoy!



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Strawberry & White Chocolate Chip Cookies

I'm switching gears up....I've been showing off alot of "Green" items, and after making these cookies, I told my son that maybe these should have been made the month before.

Oh well.  So this cookie came about by request from my Jaxs.  We had made some Pistachio cookies the other week, and he asked if I could make him a Strawberry cookie.  Sure, honey buns, we'll experiment a bit.

Now, thanks to my new cooking freinds called, Jell-o & pudding, I am loving the different flavor combinations I can come up with.  With this one, I used my favorite cookie recipe & mixed in a box of Strawberry Jell-o .

These cookies weren't as puffy, but they have been quite delicious.

I went with a white chocolate chip because it sounded so good at the moment.  I'm sure this would taste fabulous with a regular Milk Chocolate Chip.

-I tried my very best not to overbake them...I wanted the pink color to shine through-

Strawberry & White Chocolate Chip Cookies

{Printable Recipe}

Ingredients:

·         ½ Cup of Butter

·         ½ Cup of Vanilla Yogurt

·         ½ Cup Brown Sugar

·         1 Cup White Sugar

·         2 Eggs

·         1 tsp Vanilla

·         1 Box {8 serving size} of Strawberry Jell-o

·         ¼ tsp Salt

·         1 Tsp Baking Soda

·         3 Cups of White Flour
·        1 Cup White Chocolate Chips

Directions:

1.       Preheat oven to 375⁰.

2.       In a mixing bowl, cream together the following ingredients: Butter, yogurt, brown & white sugar.

3.       Mix in the eggs & vanilla.  Then add in the Jell-o.

4.       With the mixer on low, add in the salt & baking soda.  Slowly incorporate the flour.

5.       Scoop out onto cookie sheets and bake for 10 minutes.

6.       Let the cookies rest for a couple of minutes, and then transfer them to a wire rack to cool.

7.       Enjoy!

Thanks for stopping by!

You can find this awesome post linked up to the following Fantastic Parties:

Leprechaun Cookies

I'm back !!!

And I'm showing ya'll a yummy treat you should make for the whole family.

With Valentines behind us, and St. Patricks coming up, I wanted to make a yummy "Green" treat for my family.

I wanted it to be green, and the first flavor that I thought of that was green was Lime.

So, I experimented and came out with a Lime Jello Cookie with White Chocolate Chips.

I loved them!  My oldest inhaled them!

Leprechaun Cookies

{Printable Recipe}

Ingredients:

·         ½ Cup Butter
·         ½ Cup Non-Fat Vanilla Yogurt
·         ½ Brown Sugar
·         1 Cup White Sugar
·         2 Eggs
·         1 Large Package of Lime Jell-o {the 8 servings box}
·         ¼ tsp Salt
·         1 tsp Baking Soda
·         3 Cups Flour
·         1 Cup White Chocolate Chips

Directions:

1.       Preheat oven to 350˚
2.       In your mixer, cream together the following ingredients: butter, yogurt, brown & white sugars.
3.       Mix in the eggs & jell-o.
4.       Mix in the salt, baking soda & flour.
5.       Mix in the white chocolate chips.
6.       Scoop out and bake for 12 minutes…..don’t let them go too long or else the tops will brown & the cookies won’t be green anymore.
7.       Enjoy!

Thanks for stopping by!

You can find this awesome post linked up to the following Fantastic Parties:

Raspberry Cheesecake Pudding Cookies

So.  There's this awesome food blog that I like to frequent {Alli'n Son's}, and one Thursday night a couple of weeks ago, Allison posted a cookie recipe that I knew I had to make immediately.

Luckily....I was heading to the grocery store the next day, and as fate would have it, the Hershey Kisses were on sale aaannnddd there was a coupon.  Score.

After borrowing a friends small muffin tin {Thanks Teresa!}, I went on to make these lovely beauties....

I used my own cookie recipe {the one that's made these.these.these.these.& these}

I also decided to take the cookies out 2 minutes before they were fully done, and stick the kisses in, and then let them finish baking for the last two minutes.  My thinking was for the kisses to slightly melt into the cookies.

Those Raspberry Hershey Kisses......Fantabulous!

Cheesecake Flavored Cookies....Awesome.

I loved the little shapes.  I was about this close to adding some kind of frosting; but my husband & I couldn't decide on what flavor to do.  Oh well.

Raspberry Cheesecake Pudding Cookies

{Printable Recipe}

Ingredients:

·         1 Bag of Hershey Kisses-Raspberry Hugged

·         1 Cup of Butter

·         1 Cup of White Sugar

·         ½ Cup of Brown Sugar

·         1 Box of Sugar-Free Instant Cheesecake Pudding

·         2 Eggs

·         1 tsp Vanilla

·         ¼ tsp Salt

·         1 tsp Baking Soda

·         2 ½ Cups of White Flour

Directions:

1.       Preheat your oven to 350⁰.  Grease your Small Muffin tin pan.

2.       In your mixer, cream together the following ingredients: Butter, sugars & instant pudding.

3.       Mix in the eggs and vanilla.

4.       With the mixer on, add the salt, baking soda & then slowly add in the flour.  Add enough flour so that it’s not too sticky {usually between 2 ½ & 3 cups}.

5.       Using a small cookie dough scoop, scoop out little balls of dough and plop into the muffin tin.

6.       Bake for about 8-10 minutes; the little cookies should still be a light color.

7.       Invert a kiss into each little cup.  Place back into the oven and bake for another 2 minutes.

8.       Take cookies out & let them cool for about another 2 minutes before popping them out of the pan.

9.       Enjoy!

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