1st Annual Pinterest Baking Party

Need to BLOG! Need to BLOG!

Yes, those are the words I keep repeating to myself. I MISS, MISS, MISS blogging! But everyday comes and everyday goes and life just gets in the way. Good thing this is NOT my full-time job, I would be failing miserably.

A number of things have come in my path... 1) LIFE 2) KIDS AWAY AT COLLEGE (means less cooking) 3) A HOME FLOOD 4) PURE LAZINESS!!! But baking, it's Christmas time and I can FOR SURE find lots of time to get my baking in. The kitchen is OPEN FOR BUSINESS and the baking has begun in my home. I hope to share with you a few ole' recipes and of course a few new ones too!

Yesterday was my first ever Pinterest Baking Party, which I hope there will be many more baking parties in my near future with this new tradition. The plan was for each person to bring a recipe (or two), we went with two because we only had 4 people commit to this 1st EVER Baking Day. We all spent approximately $100 dollars buying all the stuff for 8 batches of goodies (but we all left with 8 batches of goodies). So, for my $100 bucks and my ONE ALL DAY baking event, I left with the 8 batches of stuff I received and I was able to package up 7 teacher gifts, 1 extra large tray for the entire school office, 6 add'l medium size containers to give away (one to a neighbor and five to needy families in our community) and then 2 small individual gifts for the orthodontics office and one more container for my new house cleaner (a Christmas gift to myself this year). Plus there was at least a plate full left at home to munch on and a dozen or two cookies left I put in the freeze for my son to snack on (Spice Cookies, his favorite)!

We all shopped and brought enough stuff to make TWO items (and since there were 4 of us) we bought and brought enough stuff to make 4 batches of EACH of the two items. This way we would all go home with 8 batches of goodies, 1 batch of each item = 8 items = 8 batches of per yumminess!!!  It's a little complicated, but actually quite simple.

Tina (myself) picked 2 recipes = Cranberry Crunch Bark and White Chocolate Spice Cookies
Sandy picked 2 recipes = Snickerdoodle Cupcakes and Chocolate Chip Cookies
Cynthia picked 2 recipes = Cookie Butter Rice Krispy Treats and Cinnamon Pecans
Ashlyn picked 2 recipes = Hershey Kiss Cookies and Homemade Peanut Butter Cups

We made 4 batches of each of the above recipes.


We used Pinterest for some inspiration on some of these recipes and some were just ole' time favorites. We made a Pinterest Board for everyone to pin too and follow for ideas so that no one made the same items.

Then we all gathered at my house from 11am to 8pm (it went over about 2 hours more then originally planned), but it was our 1st time. Everyone began creating and make 4 batches of each of the 2 recipes they brought. I had huge 6' tables set up, one for each person. This helped with organizing and collecting all the goodies at the end of the day.

4 Batches each of all this Deliciousness: Cranberry Crunch Bark broken up and then packaged into little baggies. The White Chocolate Spice Cookies were easy but required alot of cooking, so watch the recipes that need the oven and space them out. Cynthia made two recipes one used NO oven and went into a 9x13 pan (which even brought their own pans needed) and then these cut into nice squares to package, and the pecans were easy to also add to goodies bags and just tie with a bow. The Snickerdoodle Cupcakes worked great for me to send a plate to my son's school office and also for my daughter to take to work on leave on the break table. And of course cookies and Homemade Peanut Butter Cups were another huge hit in the containers I packaged up.

This was such and easy way for everyone to only be able to worry about making 2 recipes and yet leaving with 8 different items! This takes on a whole new level of the Cookie Exchange.

Here are some great photos and we made some great memories too, like my daughter who now calls herself the one-sock baker. She was hot/cold, hot/cold and got comfortable with one sock on, one sock off. I guess it's kinda like one foot out of the covers! Overall it was a great baking day and I can't wait to plan next year's baking extravaganza.

Chocolate Chip Cheesecake Bars

This is an ole' time favorite of my families, it's actually already in my Family Scrapbook Cookbook (Volume 2) and it's a dessert I've made before, just never photographed and blogged. So, today here it is a good ole' fashion homemade cookie dessert bar.

It's a Sunday afternoon and the reality of my twins being 1837 miles away at college, is really starting to set in (it's been 7 months now and I miss them terribly). It's very lonely here without all my kidlets at home. I still have my 13 year old son at home, but he is away at a birthday party and today mama is all alone and needs a few more hobbies.

I am coming off of having the flu for 7 days, trust me when I say this, "you do NOT want this horrible flu in your home", it's so awful. I haven't been sick like this is many many years and it's been over a week and I am still recovering. Let's move on though to this delicious dessert instead...

Chocolate Chip Cheesecake Cookie Bars
recipe source unknown

1 pkg cream cheese, softened
1/2 cup sugar
1 egg
1 pkg Pillsbury Refrigerated Chocolate Chip Cookie (or a homemade cookie dough)

Heat oven to 350. In small bowl beat cream cheese, sugar and egg until smooth.

You can use refrigerated cookie dough or make your favorite homemade cookie dough from scratch. In ungreased 8x8 square pan, break up half of the cookie dough and with floured fingers press dough evenly in the bottom of the pan to form a crust.  Spread cream cheese mixture over dough. Crumble and sprinkle remaining half of dough over cream cheese mixture before baking.

Bake for 35 - 40 minutes or until golden brown and firm to the touch. Cool for 30 minutes and then refrigerate at least 2 hours before serving. Cut into bars and store in refrigerator.

Chocolate Chip Cookies with Heart Marshmallow {inside}

Happy Valentine's Day, and here is another FUN recipe with the Strawberry Heart Marshmallows. We took one of our favorite Chocolate Chip Cookie recipes (read all about MY Husband's Favorite Recipe here) folded a heart marshmallow inside and came out with these beautiful cookies.

The taste was delicious, as any homemade chocolate chip cookie should be, but with the added surprise of a melted strawberry marshmallow inside every bite. And since they are PINK it just makes everything better. I LOVE PINK, and actually this chocolate chip cookie recipe is really growing on me, it's now my go to recipe. I learned a few tricks and I keep improving my cookie baking techniques. Did you know to make your round cookie dough taller rather then wider will yield in a thicker cookie (tried it and it totally works).

Crisco Chocolate Chip Cookies

from Crisco

3/4 stick Crisco Butter Flavor All-Vegetable Shortening

1-1/4 cups firmly packed light brown sugar

2 tbsp milk

1 tsp vanilla extract

1 large egg

1-3/4 cups All Purpose Flour

1 tsp salt

3/4 tsp baking soda

1-1/2 cup semi-sweet chocolate chips

1 heart marshmallow for each cookie

Heat oven to 375ºF. Combine shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed until well blended. Beat in egg. Combine flour, salt and baking soda and whisk together. Mix into shortening mixture until just blended. Stir in chocolate chips.

Take a spoonful of dough and wrap around one heart marshmallow. Make sure your dough is taller then it is wide and place on cookie sheet to bake.

Bake 8 to 10 minutes for chewy cookies, or 11 to 13 minutes for crisp cookies. Cool 2 minutes on baking sheet on a cooling rack. Remove cookies to rack to cool completely.

Chocolate Chip Cookies w/Heart Marshmallows

Here is a quick and easy recipe if you've discovered those adorable little heart marshmallows in the grocery stores. Here is our favorite Chocolate Chip Cookie recipe (repeated) or use your own favorite recipe, add in a package of pink M&M's and here's an out of this world delicious cookie.

Chocolate Chip Cookies w/Heart Marshmallows
cookie recipe source unknown, heart idea all my own

2 cups flour

1/2 tsp baking soda
1/2 tsp salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tsp vanilla
1 egg & 1 egg yolk
1 cup chocolate chips
1 cup Pink M&M's
1 pkg Pink Heart Marshmallows

Preheat oven to 325. Grease cookie sheets. Sift together flour, baking soda & salt; set aside. In a medium bowl , cream together melted butter, brown sugar and white sugar until well blended. Beat in vanilla and eggs until light and creamy, mix in the sifted ingredients until just blended. Stir in chocolate chips and M&M's by hand. Drop cookie dough on to cookie sheets and bake 10-12 minutes. As soon as you remove from the oven press heart marshmallow into the center of each cookie, allow to sit for about 1 minute and then go back and press a second time lightly with your finger, this will ensure that the semi-melted marshmallow will adhere to the cookie.

Andes Mint Chocolate Chip Cookies {12 DAYS OF CHRISTMAS GOODIES}

12 DAYS OF CHRISTMAS GOODIES

Andes Mint Chocolate Chip Cookies

 

We took our regular plain ole' Chocolate Chip Cookie Recipe and turn it into extraordinary Andes Mint Chocolate Chip Cookies, I can't wait to make another batch of these this week. Yes, it's less then a week and I've got to FINALLY get some serious baking done, WISH ME LUCK!

I have never ever ever been this far behind in baking. I worked for 3 weeks straight from 8am to 11pm everyday except Sunday and I just feel like I can't catch up, but I am not worried at all. I've got all week and I know I can whip some things out in no time at all. READY... SET... GO...

Andes Mint Chocolate Chip Cookies
original recipe source unknown

2 cups flour

1/2 tsp baking soda
1/2 tsp salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tsp vanilla
1 egg & 1 egg yolk
1cups chocolate chips - 1 to 2 cups chopped Red Andes Mint Chocolate

Preheat oven to 325. Grease cookie sheets. Sift together flour, baking soda & slat; set aside. In a medium bowl , cream together melted butter, brown sugar and white sugar until well blended. Beat in vanilla and eggs until light and creamy, mix in the sifted ingredients until just blended. Stir in chocolate chips and Andes Mints by hand. Drop cookie dough on to cookie sheets and bake 10-12 minutes.

These were amazing cookies!

Sparkling Chewy Molasses-Spice Cookies {12 DAYS OF CHRISTMAS GOODIES}

12 DAYS OF CHRISTMAS GOODIES

Sparkling Chewy Molasses-Spice Cookies

I haven't always loved molasses cookies, but wanted to try my hand at them a bit more. I saw this recipe on Pinterest and knew I had some left over molasses in the cupboard and with sticking to "cleaning out the cupboards" in baking this year I thought, why not? Believe it or not these cookies were a hit.

Sparkling Chewy Molasses-Spice Cookies
recipe source Not Martha, original recipe from Martha Stewart (Dec. 2005)

2 cups all-purpose flour
1-1/2 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp salt
1 cup sugar
3/4 cup unsalted butter, softened
1 large egg
1/4 cup molasses
about 1/2 cup chunky sanding sugar

Preheat oven to 350 degrees. In a medium bowl whisk together flour, baking soda, cinnamon, nutmeg and salt; set aside. Then add the butter and sugar into the bowl of an electric mixer until combined. Beat in the egg, and then the molasses until just combined. Put mixer on low and slowly add the flour mixture just until dough forms.

Spoon 1 tablespoon of dough at a time (or use a 1" ice cream scoop), roll into a ball between your palms, then roll in sanding sugar to cover all sides. Place on cookie sheets spaced three inches apart (cookies will spread while baking). Bake one sheet at a time until edges of cookies are just firming up, 10 to 15 minutes.

Cherry Shortbread Kiss Cookies {12 DAYS OF CHRISTMAS GOODIES}

12 DAYS OF CHRISTMAS GOODIES

Cherry Chocolate Kisses

These cookies are like a shortbread type of cookie and it's like no other. The cherry flavor is out of this world delicious. I could NOT just eat one. This is NOT a normal cookie I would pick up and try, let-alone make in my own kitchen, but I promise you will not be disappointed. It's DELISH!

Cherry Shortbread Kiss Cookies
recipe source The Curvy Carrot

1 cup unsalted butter, softened
1 cup powdered sugar
1/8 teaspoon salt
2 tsp maraschino cherry “juice”
1/4 tsp almond extract
2 and 1/4 cups all-purpose flour
1/2 cup maraschino cherries, chopped
Granulated sugar, for sprinkling the cookies
36 milk chocolate kisses (or hugs), unwrapped

Preheat the oven to 325 degrees. In the bowl of your standing mixer with a paddle attachment, beat the butter at medium speed until creamy, about 1 minute. Reduce the speed to the lowest setting and slowly add the powdered sugar and salt. Add the cherry juice and the almond extract until combined. With the mixer still on low, slowly add the flour, scraping down the sides of the bowl as needed. Increase the mixer speed to medium and add the cherries.

Shape the dough into 1-inch balls, and place the balls on a baking sheet, approximately 2 inches apart.  Using your thumb, gently press each cookie in its center until the cookie is about 1/2-inch thick. Sprinkle each cookie with a little granulated sugar. Bake the cookies until the bottoms are lightly browned, about 14 minutes.

Once removed from the oven, immediately press a chocolate kiss into each cookie’s center. Transfer the cookies to a wire rack to cool completely.

Soft Gingersnap Cookie with White Chocolate Chips {12 DAYS OF CHRISTMAS GOODIES}

12 DAYS OF CHRISTMAS GOODIES

Soft Gingersnap Cookie with White Chocolate Chips

This is my third year of hosting the 12 DAYS OF CHRISTMAS GOODIES and I am so happy to continue this tradition, my blog has been put on the back burner a little bit, but no worries I will be BACK. I have been SUPER DUPER busy with Operation Christmas Child. I have volunteered for this organization every year in some way since my kids were in preschool (and now they are in college) and I've always wanted to work for them and it happened. This year I applied and was hired for a 3-week long assignment to process shoe boxes. It's busy, but I do LOVE it. I work 8am - 2:30pm (at my day job) and then 3pm - 10:30pm (at Operation Christmas Child), I've got 8 days left, I CAN DO IT, I CAN DO IT.

I am a baking fool when it comes to Christmas time, thank goodness I have some recipes stored up for you guys that I made last year and never got around to posting. And once December 12th arrives, I will be back in my kitchen baking up a storm. I love to get in the kitchen and bake up everyone we know a little bit of Christmas magic from our kitchen. This year I know will be no different, with our ole' time favorites from last year and our new additions this year I am sure anyone who receives a treat basket from our family will be happy indeed.

Today I am sharing an easy cookie recipe to kick off the 12 Days of Chirstmas Cheer.....


Soft Gingersnap Cookie with White Chocolate Chips
recipe found at A Bitchin' Kitchen

1 cup unsalted butter, at room temperature
1 cup granulated sugar, plus extra for coating cookie dough balls
1/2 cup molasses
2 tbsp canola oil
1 tsp vanilla extract
2-1/4 tsp baking soda
1 tsp salt
1-1/4 tsp cinnamon
1-1/4 tsp ground cloves
1 tsp ground ginger
2 large eggs
3-1/2 cups all-purpose flour
1-1/2 cups white chocolate chips

Preheat oven to 350 degrees. Line a baking sheet with parchment paper (or spray with pam) and set aside.

Using an electric mixer, cream together butter and sugar until creamy. Add in the molasses, canola oil, vanilla extract, baking soda, salt, and spices, and beat until well combined. Add in the eggs one at a time, beating well after each addition. With the mixer on low, gradually add in the flour. Do not overmix. Stir in the white chocolate chips.

Using a cookie scoop, form the dough into balls and coat in the extra granulated sugar. Place on the prepared cookie sheet, two inches apart. Bake for 7-9 minutes. Remove from the oven, and allow cookies to cool for 5 minutes before transferring to a cooling rack. Repeat with remaining dough. Makes about 3 dozen cookies.

Caramel Nilla Wafers {THIS WEEK'S CRAVINGS Linky Party #105}

It's our weekly LINKY PARTY {THIS WEEK'S CRAVINGS}, where we'd love to see what you've been cooking this week. YOU are invited to come link up your favorite recipes. We've opened up our linky party to anyone who wants to link up. NO RULES, NO REQUIREMENTS, JUST LINK! I am sharing with you today a very cool little candy treat, Caramel Nilla Wafers. I actually made this treat last year for the first time and never got the chance to share it with you. But, it's here now and just in time for you to make for Halloween or pin this recipe for Thanksgiving. It's perfect for BOTH!

My son is 13 years old now, my twins are away at college and I am afraid this mommy may just be seeing the last trick-or-treater in my house this year. He is still on the fence if he will trick-or-treat or not, so the jury is still out.  Here is one of my favorite pictures of my twins, their BFF's and my adopted kids (the triplets) and the LITTLE BOY from a few years back, my girls were always troopers and dressed up every year from when they were born until Senior Year of High School, my son not so much.

Caramel Nilla Wafers
recipe found in Kraft Foods Magazine (Holiday 2011)

18 Nilla Wafers
8 (or more) Kraft caramels (or other melted caramel that will harden)
melting chocolate (white or milk)
almonds, pecans or Hershey Kisses

Place nilla wafers, bottom-side up on a baking sheet. Microwave caramels until melted (about 1 minute, stirring every 30 seconds). Let caramel stand about 1 minute, then spoon about 1 tsp of melted caramel onto each wafer; top with pecan, almond or Kisses. Melt about 1/4 cup of white chocolate (or milk) and drizzle over wafers.

THIS WEEK'S CRAVINGS has changed, you can now link up ANY recipe you'd like. Come one, Come all. NO rules, NO requirements, just link up any recipes (or food related craft items) and hop around to visit all the great recipes.

If you are a regular to THIS WEEK'S CRAVINGS Linky party, then link-up we're excited to see what you made this week. We are no longer sticking with ONE theme, so just link up any of your favorite recipes.

<a href=" http://momscrazycooking.blogspot.com/search/label/THIS%20WEEKS%20CRAVINGS" target="_blank "><img src="http://i1112.photobucket.com/albums/k498/Hudgens6/Buttons/ThisWeeksCravingsButton.jpg" /></a>

Your hostess for this linky arty are: Tina from MOMS CRAZY COOKING, Nicole from The Daily Dish and Kristi from Veggie Converter.

THE LINKY PARTY is opened ALL Week, come back and link up as many times as you wish, we can't wait to see all your fun and new recipes you made this week!

White Chocolate Snickerdoodle Cookies {THIS WEEK'S CRAVINGS LINKY PARTY #101}

THIS WEEK'S CRAVINGS has changed, you can now link up ANY recipe you'd like. Come one, Come all. NO rules, NO requirements, just link up any recipe (or food related craft items) and hop around to visit all the great recipes.

Cookies are hardly ever store bought around here (maybe with the exception of Oreo's for the little boy). I am always finding new cookie recipes to make (I freeze whatever is not eaten the first day) and therefore we have fresh homemade cookies almost year-round. This was another one of those recipes, found online and couldn't resist.

White Chocolate Snickerdoodle Cookies

recipe found at Averie Cooks

1/2 cup butter, softened

1/2 cup white sugar

1/2 cup brown sugar, packed

1 large egg

1 tsp vanilla extract

1 tsp cinnamon

1/2 tsp baking soda

1-1/4 cups flour

1/2 cup white chocolate chips

Plus: 1 tbsp cinnamon & 1/4 c white sugar, mixed in a small bowl for dipping/rolling the dough (to retain a true “sugar cookie” rather than snickerdoodle, omit the cinnamon and just roll in sugar)

Preheat oven to 350. Cream together in a mixer the softened butter and sugars until very smooth and fluffy. Add the egg and vanilla extract and beat until well combined. Stir in the cinnamon, baking soda, and flour and mix until just combined. Do not overmix.

Stir in the white chocolate chips and place the whole mixing bowl into the freezer for about 10 minutes so that it chills a bit. You can also chill the dough for an hour or longer in the refrigerator.

While the dough is chilling, prepare the cinnamon sugar mixture for rolling.

After approximately 10 minutes, remove the chilled dough from the freezer and form 1 inch balls. I use a cookie scoop and it's awesome for any kind of cookie dough. Roll the balls through the cinnamon sugar mixture and place on prepared cookie sheet (sprayed with cooking spray).

Bake for 8 to 10 minutes or until just barely set. Allow the cookies to cool, well, on the cookie sheets before attempting to remove them.

THIS WEEK'S CRAVINGS has changed, you can now link up ANY recipe you'd like. Come one, Come all. NO rules, NO requirements, just link up any recipes (or food related craft items) and hop around to visit all the great recipes.

If you are a regular to THIS WEEK'S CRAVINGS Linky party, then link-up we're excited to see what you made this week. We are no longer sticking with ONE theme, so just link up any of your favorite recipes. 

Please Grab Our Button!!!

<a href=" http://momscrazycooking.blogspot.com/search/label/THIS%20WEEKS%20CRAVINGS" target="_blank "><img src="http://i1112.photobucket.com/albums/k498/Hudgens6/Buttons/ThisWeeksCravingsButton.jpg" /></a>

Your hostess for this linky arty are: Tina from MOMS CRAZY COOKING, Nicole from The Daily Dish and Kristi from Veggie Converter.

THE LINKY PARTY is opened ALL Week, come back and link up as many times as you wish, we can't wait to see all your fun and new recipes you made this week!

Cake Batter Cookies {and a Dessert Bar}

I saw this recipe using red and blue sprinkles over at Cookin' Cowgirl, which would be perfect for 4th of July Cookies, but since I was hosting a Graduation Party for my sweet girls who just graduated High School, I decided to use black and yellow the colors of the college they would be attending in the Fall; Lindenwood University in St. Charles, Missouri (and yes they are 1837 miles away from home as I post this). Here they are dancing for the Lindenwood Football in the first home game last weekend.







Back to the cookies, though. I want to say these are the easiest cookies ever and so yummy. The plate keep dissappearing all day long. There was not one single cookie left in sight, good thing I sampled a few when making them.

I also did this great display of all black and yellow candy and treats. I found some black and yellow licorice tied it with a bow (so CUTE!), then I found BLACK, yes black chocolate at my local cake store and some yellow chocolate and dipped the tops of the marshmallows in the chocolate and added some spinkles to the tips and they were ready to go. Both of these items can be done days early too, so that the day of the party it's all ready and set to go. Now that graduation is long-gone, feel free to pin these ideas for later or they are also great for any birthday party or Halloween parties you may have coming up, Halloween is just around the corner.

The yellow cupcakes are my favorite Pineapple Cupcakes with White Chocolate Buttercream

The cupcakes on the left are a party favorite Chocolate Chip Cupcakes

Freezer Tip: I made these cookies the weekend before the party and froze them. The day of the party they defrosted in less 15 minutes and tasted just perfect.

Cake Batter Cookies
recipe found at Cookin' Cowgirl
makes about 30-32 cookies

1 box vanilla cake mix, 18.25 oz
1 tsp baking powder
2 eggs
1/2 cup vegetable oil
1/2 tsp vanilla extract
1/2 cup yellow sprinkles
1/2 cup black spinkles (or use whatever color you need to match occasion)

Preheat oven to 350°. In a large bowl, mix together the cake mix and baking powder. In a small bowl, mix together the eggs, oil and vanilla. Add the egg mixture to the cake mixture and stir to combine. Stir in the sprinkles. Drop by spoonfuls onto a cookie sheet. Bake for 10 minutes.

Marshmallow Toffee, White Chocolate Chip Cookie Recipe {Foodie Pen Pal}

I LOVE white chocolate and my foodie pen pal did very well with sneaking alot of it in my foodie box. I haven't had a chance to make the cookies I've been craving, but it's on my to-do list today.

This is my second month I signed up to receive a box from a Foodie Pen Pal and I also sent a box to a lucky foodie penpal, Kat. My pen pal, Kat and her box of goodies that I sent can be found at Eating the Week, you can check that out too. But let's get onto my box of yummy'ness.....

I received my Foodie Pen Pal box from Rachel at Tramplingrose,

my box was filled with lots of WHITE CHOCOLATE (yum, my favorite) and a few other snacks.

We are planning on making a batch of gluten-free cookies (soon), with these white chocolate chips, it's on my to-do list today so I am HOPING I get to do that.

Marshmallow Toffee, White Chocolate Chip Cookies (gluten-free)

recipe found at Hugs & CookiesXOXO 

2 sticks softened unsalted butter
3/4 cup granulated sugar
3/4 cup packed light brown sugar
2 large eggs
1-1/2 teaspoons pure vanilla extract
3 cups better batter flour (gluten free flour)
1 tsp baking soda
3/4 tsp kosher salt
1 cup chocolate chunks
1-1/2 cups white chocolate chips
3/4 cup mini marshmallow bits
1/4 cup toffee chips

Preheat oven to 350 and line large baking sheet with parchment. Beat butter and sugar until fluffy. Add eggs and vanilla. Add gluten-free flour, chocolate, chips, marshmallow bits and toffee. Mix until just combined. With a medium cookie scoop, scoop dough onto sheet. Bake for 10-12 minutes. Cool for 5 minutes on baking sheet.

This great event was created by The Lean Green Bean. Here are all the details if you'd like to join the Foodie Penpals. If you’re interested in participating for July, please CLICK HERE to fill out the participation form and read the terms and conditions. You must submit your information by August 4th as pairings will be emailed on August 5th!

Thanks again for the awesome treats, Pen Pal.

Potato Chip Cookies with Chocolate Chips

We are still off on vacation in Orlando, Florida and today my twins dance team will perform at the 2012 Dance Worlds Competition at Epcot. Please say a little prayer for their team to do their personal best, that's all we can ask for!!!

I know you will all enjoy these delicious cookie recipe (I am probably wishing I had some homemade cookies right about now... 3 days away from my kitchen at home... oh no!)  I love just whipping up a batch of fresh cookies (plus we like to freeze extras for later too!). These are not what you expect, they are such a good Chocolate Chip Cookie, they are light and airy and taste fantastic. I still have a few of these left in the freezer, which would be wonderful to eat right about now as I am writing this post.

Who would of thought to add a little bit of Potato Chip Crunch to Chocolate Chip Cookies; Genius! Just Genius! I am telling you, that YOU MUST, trust me, you MUST make these. You will be pleasantly surprised. DE-LI-CIOUS!!!

Potato Chip Cookies with Chocolate Chips
found at Buttercream Barbie, original recipe from Country Living "Iowa State Fair Cookbook"

3/4 cup butter
1 cup light brown sugar
1 cup granulated sugar
2 large eggs
1 tsp vanilla
1 1/2 cups all-purpose flour
1/2 cup rolled oats
1/2 tsp salt
1 tsp baking soda
2 cups crushed plain potato chips
1 cup chocolate chips

Heat oven to 350. Beat the butter and sugars together, using an electric mixer set on medium-high speed, until light and fluffy. Reduce speed to medium and beat in the eggs and vanilla. Reduce speed to low and mix in the flour, oats, salt, and baking soda. Gently stir in the potato chips and chocolate chips.

Drop the cookie dough using a cookie scooper or by the tablespoonfuls, about 2 inches apart, onto ungreased baking sheets (these cookies do spread). Bake for 14 to 16 minutes. Let cool on baking sheets for 2 minutes. Transfer the cookies to a wire rack to cool completely.