Gluten Free Fudge Brownie Cookies

There are a lot of people who have jumped on the Gluten Free bandwagon for different reasons. I personally don’t know much about it other than what little research I did once upon a time when a friend’s daughter had issues. They thought she needed to be gluten free so I did a little research but not much and after they realized that wasn’t her problem and she could eat gluten, my research days on it went out the window.

One of Mark’s co-workers though, he and his family have gone gluten free for heath reasons. Mason shared this recipe with Mark and he sent it to me in an email. I wasn’t sure why and emailed him back asking if he’d tasted them. He told me no. Friday night we changed that answer to yes. I was interested in trying them and of course they’re cookies, so I must try them, right? My dad and I joke that he’s the cookie monster and I’m pretty sure I get that from him.

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Chocolate Oatmeal Cookies

I’ve been in the mood to make cookies. We’re talking 4 days of wanting to make cookies. I look at the oatmeal and think, I want oatmeal cookies. In fact, to be more specific I wanted the Buncha Crunch Oatmeal Cookies but I didn’t have a bag of Buncha Crunch.

So for a couple days I went back to the drawing board… trying to decide what I could use in place of those… for that light airy feel. Well… sadly I never came up with an option. So then I grabbed my Better Homes and Garden’s book. It had some oatmeal cookies that had chocolate chips in them. I thought, boy those could be good. But then I wanted the mini chocolate chips if I did that.

I went and dug in the freezer for mini chocolate chips and didn’t find any. Bummer again.

Then I grabbed a cookbook I put together with all kinds of recipes in it like 15 years ago or something. Maybe not quite that many… more like in college, so 10 years ago…. And there in all it’s glowing glory, Chocolate Oatmeal Cookies. Now I’ll share the recipe with you after all this hype.

Chocolate Oatmeal Cookies

  • 1 1/2 c firmly packed brown sugar
  • 3/4 c butter
  • 1/2 c sifted cocoa
  • 2 tsp vanilla
  • 1/2 c skim milk
  • 1 3/4 c flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 c quick-cooking oats

Preheat oven 350˚F.
In a large mixing bowl, cream brown sugar and butter together. Add cocoa, vanilla, and milk. Mix well. In a medium bowl, sift together flour, baking powder, and salt. Blend into butter mixture. Stir in oats.
Drop by teaspoons onto ungreased baking sheet. Bake 7-9 minutes. Cool and enjoy!

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Buncha Crunch® Oatmeal Cookies

If there’s one candy bar I really like, it’s a Nestle Crunch. Back before Christmas I was walking through Walmart when I stumbled across Buncha Crunch® cooking bits. What? Nestle Crunch ready to be put in cookies? I’m sold! I grabbed a bag, then brought them home and threw them in the freezer. I didn’t want cookies right then, but wanted the baking bits ready to go when I wanted them. That’s just the way I roll.

This week I was in the mood for cookies so I dug the crunch bits out of the freezer and decided to use the recipe on the back. And they have oatmeal in them. That means they’ve got to be good, right?

Now if you follow my Math (I once was good at it, some days though I question myself big time these days) It said that it makes 5 1/2 dozen. A dozen is 12. 12 times 5 = 60 plus a half dozen, which is 6, equals a total of 66.

My cookie scoop didn’t give me that many. I think I wound up with just over 50. Plus my cookie scoop broke. Oh well, it was cheap.

I also didn’t bake all of them. Nope, I froze some of the cookie batter so that it was ready to go any time I wanted cookies again. I just placed them into the freezer, then a freezer bag, and labeled the bag with the temperature/time so that I wouldn’t have to remember how to bake them.

Mmmmmm cookies!

By the way, I’m watching recorded Pioneer Woman episodes from Food Network. She’s talking about how when she started her blog it was easy and now it’s hard. <sigh> sad but true. But here’s the recipe for these delicious cookies should you want to make them and I think you should. Then invite me over, I’ll help you eat them!

*Note: If you can’t find the Buncha Crunch bits, just buy the Nestle Crunch Bunches (the little clusters) and they were just as good if not better!

Nestlé Buncha Crunch Cookies

Ingredients:
2 1/4 c flour
1 1/2 tsp baking soda
3/4 tsp salt
1 1/2 cups (3 sticks) butter, softened
1 1/4 c sugar
1 c packed brown sugar
1 1/2 tsp vanilla extract
3 large eggs
4 1/2 c oatmeal
1 3/4 c (8oz pkg) Nestlé® Buncha Crunch® baking bits (or 12-14oz of the Nestlé Crunch Bunches)

Directions:
Preheat oven to 375˚F
Combine flour, baking soda, and salt in small bowl.
Beat Butter, sugar, brown sugar, and vanilla in large mixer bowl until creamy (about 5 minutes).
Add eggs one at a time, beating well after each addition.
Gradually beat in flour mixture.
Stir in oats and buncha crunch baking bits.
Drop by rounded tablespoon onto ungreased baking sheets.
Bake for 9-11 minutes or until very lightly browned.
Cool on baking sheets for 2 minutes, remove to wire racks to cool completely

Makes about 5 1/2 dozen cookies.

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Neiman Marcus Cookies

I have been on a cookie kick somewhat lately between all the dozens of sugar cookies I’ve made to the no bake cookies to Neiman Marcus Cookies. I guess after a long day, especially if it hasn’t been ideal, it’s nice to know you can go into the kitchen, mix sugars, butters, vanillas, and flours in a specific order and voila, you have cookies or cakes or whatever your little heart desires. Now that I come to think of it, isn’t it weird that you can use the same ingredients for cookies as you do for cakes and they turn out with different substances? Just an interesting thought there.

So these Neiman Marcus cookies I mentioned… do you remember a few years ago, and I’m really probably talking 10-15 (am I aging myself) an email that went around about a lady who really loved the cookies at Neiman Marcus and decided to buy the recipe. She didn’t realize she’d have to pay boocoos of money for it and so she started spreading the recipe via email blasts to pay them back for taking advantage of her.

Well I went to snopes.com and that wasn’t a true email so Snopes tells us, but the cookies… oh the cookies are REAL! Holy Wow! Now the recipe says it makes 112 cookies but you can half it and that gives you like 56 (someone please check my math, I was an Ag and English major 😜). Obviously that’s not an exact science because sometimes you make bigger cookies and sometimes you make smaller cookies so…. that’s just a rough average.

There’s supposedly a huge ice storm headed this way and we might even potentially lose power. I’m not really looking forward to that, so that was kind of my reason for making cookies today. I wanted something to snack on just in case you know.

Back in 2007 we were without power in January for a week. Boy that sucked. The house was 40˚F when I woke up one morning. I could see my breath. I remember I slept in shorts, long johns, sleep pants, 3 pairs of socks, a long sleeved tshirt, a tshirt, and a hoodie with the hood pulled up over my head, then I had about 6 blankets piled on top of me on my bed and still about froze. I wouldn’t have made it as a pioneer woman. I like to be warm and I love my running water.

When the power came back on, I went to the store the next day, bought ingredients to make cookies, made cookies, and drove around delivering them to all the linemen working on bringing the electricity back up and thanking them for their hard work while reassuring them they were all fresh ingredients 😀. Hey they were out there busting their butts in the frigid temperatures.

So now that I’ve blabbered on and on about these cookies, how about I share the recipe that I use. Whether they are the real deal or not, it doesn’t matter because they are friggin fantastic, so there’s that.

Neiman-Marcus Cookies
Makes 112 cookies.  This recipe may be halved.

2 Cups butter
2 cups sugar
2 cups brown sugar
4 eggs
2 tsp vanilla
4 cups flour
5 cups blended oatmeal
1 tsp salt
2 tsp baking powder
2 tsp baking soda
24 oz chocolate chips
1-8oz Chocolate bar (like a Hersey’s or Cadbury, etc) (grated)
3 cups chopped nuts (optional)

Measure oatmeal and blend to a fine powder in blender or food processor.

Cream the butter and both sugars. Add eggs and vanilla, mix. In a small bowl mix together with flour, oatmeal, salt, baking powder and baking soda. Add to the creamed butter mixture.

Stir in chocolate chips, Hersey bar, and nuts.  Roll into balls and place 2″ apart on a cookie sheet. Press with fingers to flatten just a bit (otherwise they’ll be a huge ball when they bake).

Bake for 10 minutes @ 375 degrees.

Eat and enjoy!

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No Bake Cookies

The other day my friend Jared asked if I knew how to make No Bake Cookies. That’s another one of those easy things that I’ve never really tried. That might be a partial lie… I tried one time but I was like 20… now I’m 33 (I think, I can’t ever remember my age, just my birthday).

A while back a girl I went to high school with posted pictures of No Bakes on Facebook and someone asked for the recipe. She said they were extremely easy and shared her recipe which I quickly snatched up. Then I forgot where I put it.

When Jared asked, I went on the hunt for that recipe. After about 10 minutes of searching my laptop and external drive (which won’t open now but that’s another story for another day) I finally found the recipe so I went into the kitchen and made some. Oh boy am I glad I did! They are awesome!!

I grabbed a pan and went to town. Now at the time I was at Deb and Grady’s and they drink 1% milk so that’s what I used. Let me tell you, you couldn’t tell a difference, they were that good!

The longest part was waiting for the butter to melt… seriously. But once it melted they zoomed right along.

Bring to a boil. I’ll tell you the minute it started to boil, I set a time for 3 minutes. By the 2 minute mark it hit the full rolling boil so it worked out perfectly. I made them the next day and ran down stairs to the basement for a minute. When I came back up it was at a medium boil so the 2 minutes was fine.

Deb said there are 2 hints you need to take into account (remember I really hadn’t made these before)

  1. Use either stick butter or oleo. If you use the soft stuff in the tub it won’t work. But as long as it is stick, it should work
  2. Let it come to a boil. For some reason if you don’t they don’t set up or something. I don’t know, I let it come to a boil.

Once it has been 2 minutes you remove it from the heat, add the vanilla, oats, and peanut butter. I’m not a huge fan of peanut butter so this was a good amount for me truthfully. In fact, some of them asked if there was even butter in there. Yes, yes there is. 1 cup in fact. I think peanut butter really is only good on toast or a peanut butter and jelly sandwich. sad but true.

Then you just plop them into piles and let them cool. That’s the toughest part… waiting for them to cool!

Pretty much the minute they are cool, they are ready to eat. Easy peasy lemon squeezy. They were so good I made another batch the next day, but shhhhh don’t tell my diet that!

And that my friends is a No Bake Cookie. Yum! I still heard it is in bad taste to say yum but when it is so good, how can you resist?

After I ate these, I may have been on a little bit of a sugar high and bounced to the door to greet a friend. I may or may not have scared this person too… I hope not! This friend shall remain nameless in case I scared them, you know to protect their identity 😁.

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