Copy Cat SWIG Cookies

I keep miss-placing this recipe that my sister in law and I came up with, so I thought I’d put it here!! 💗 It is such an easy & yummy recipe!

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1 cup better softened

1 1/4 cups granulated white sugar

2 Tbsp milk

2 eggs

1 1/2 tsp pure vanilla extract

1/2 tsp almond extract

3/4 cup canola oil 

1 cup powdered sugar

1/2 tsp baking powder

1 tsp salt

1/2 tsp cream of tarter 

6 cups flour

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Cream together butter and sugar.

Add eggs, vanilla & almond extract, and canola oil and mix till well incorporated.

In a separated bowl, whisk remaining ingredients then add to the creamed mixture and mix well.

Roll dough into 2-3 inch balls and place on a cookie sheet.

Dip a flat bottomed glass cup into the dough to grease, then into granulated sugar, then press balls 1/2 inch thick.

Bake 8-10 Mins @ 375* F and let cool on a cooling rack.

Healthy{er} "normal" Chocolate Chip Cookies

I have been searching for a good "healthier" version of a cookie for quit sometime. Some I will eat, but my family won't. And some, we have thrown in the garbage. {no joke} 

I think I solved our problem!!!

I love the taste of brown sugar in cookies, more than white granulated sugar, so these cookies are right up my alley! 

My husband loves a flatter cookie so these work for him too! 

And they are a healthier version of a "normal" chocolate chip cookie so they are perfect for the health nut in the family. {me} :) 

They also taste like a "normal" cookie so they are perfect for the whole darn family!! Yay!!

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1 cup brown sugar

1/2 cup granulate white sugar

1/2 cup butter

1/2 cup coconut oil

2 eggs

1 tbsp vanilla 

3/4 cup white flour

1 cup wheat flour

3/4 cup oatmeal

1 tsp salt

1 tsp baking soda

2 tbsp ground flax seed, optional

1/2 tsp cinnamon, optional

1 cup chocolate chips {I used 1/2 semi sweet chocolate, 1/2 white chocolate}

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Preheat oven to 375 degrees F. 

Cream butter, coconut oil, and sugars together for 1 minute. 

Add eggs and vanilla and mix til well blended. 

Add all other ingredients, except for chocolate chips, and mix for 2-3 minutes. 

Add chocolate chips and mix till for 15 seconds, or just till mixed in. 

Bake for 12 minutes or till lightly brown. Let cool on pan for 2 mins then transfer to a cooling rack. 

The Best {healthy} Coconut Chocolate Chip Cookies

This is THE BEST cookies I've EVER had that's healthy. 

And I've tried a lot.

{My mother is gluten intolerant and have been for 3 years now.}

If you are gluten intolerant, or just want a healthy version of a cookie, that actually tastes good, this is it!

And in my opinion, they taste even better the next day! 

That says a lot!

1/2 cup softened coconut oil {make sure it doesn't melt!}

1/2 cup natural peanut butter or almond butter

1/2 cup agave nectar or pure maple syrup or honey

1/2 cup palm sugar or brown sugar

1/2 tsp salt

1 tsp vanilla

3 eggs

1 cup coconut flour

1/2 tsp chopped nuts

1 cup raw coconut, optional {regular works to}

3/4 cup chocolate chips

1/2 cup craisins or raisins

1/2 cup ground flax seed, optional

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Beat oil, peanut butter, agave, brown sugar, salt, vanilla and eggs till frothy. 

Add all other ingredients and mix well.

Drop by teaspoon onto an ungreased cookie sheet and flatten slightly with a fork. 

Bake at 350 degrees F for 11-14 mins, until golden brown.

Healthy Banana Oatmeal Chocolate Chip Cookies

2 VERY ripe bananas

1/3 cup coconut oil {could use natural applesauce}

2 cups rolled oats {could use gluten free version}

1/4 cup coconut milk {could use fat free or whatever you have on hand}

1/2 cup raisins or craisins

1 tsp cinnamon

1 tsp vanilla

1 tsp baking soda

1 tbsp ground flax seed

1/2 cup chocolate chips, optional

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Preheat oven to 350 degrees F.

In a medium sized bowl, mash bananas with a fork.

Add all other ingredients, mixing after each addition.

Drop by teaspoon on to an ungreased cookie sheet.

Flatten slightly with a fork.

Bake for 17 minutes. 

.

**If you have xylitol or cane sugar, you could add a small amount to sweeten a little more.**

Triple Chocolate Cookies

2 cups flour
3/4 cup cocoa powder
1 tsp baking soda
1/2 tsp salt
1 1/4 cups butter, softened
2 cups sugar
2 eggs 
1 1/2 tsp vanilla
1 cup milk chocolate chips
1 1/2 cups white chocolate chips
1/2 cup chopped walnuts or macadamia nuts, if desired
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Preheat oven to 350 degrees F.
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In a medium sized bowl, mix together four, cocoa, soda and salt.
Beat in butter and sugar until very creamy.
About 3 minutes.
Mix in eggs and vanilla.
Mix in chocolate chips just till well incorporated.
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Bake for 10-11 minutes.
Cookies will be very soft, so slightly cool on pan before transferring to a cooling rack.
Cookies will flatten a little bit when cooled.

Cookie Salad

I've tried a couple different versions of this recipe and this is by far the best one I've had.
VERY yummy.
My husband askes for it all the time.
That's always a plus.

1 lrg pkg vanilla instant pudding
2 cups buttermilk or heavy cream
2 lrg cans mandarin oranges or 3 small, drained
8 oz. tub cool whip
1 pkg fudge stripe cookies, crushed up into bite size pieces
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Mix vanilla pudding powder with buttermilk till thick.
Fold in mandarin oranges and cool whip.
Stir in crushed up cookies just before serving.

Melynne's Chocolate Chip Cookies

1/2 c. Butter
1/2 c. Shortening
1/2 c. Sugar
3/4 c. Brown sugar
1 tsp. vanilla
2 eggs
1 tsp. salt
1 tsp. baking soda
2 1/4 c. Flour
1 bag chocolate chips
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Preheat oven to 350 degrees.
Cream butter, shortening and sugars.
Add vanilla and eggs and mix well.
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Add salt, soda and flour and mix till well incorporated.
Mix in chocolate chips.
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Bake in preheated oven for 10-11 minutes

Coconut Cookie Bars

This looks like a good one so I had to save it to try soon!

24 Keebler Chips Deluxe Triple Chocolate cookies  {crushed to 3 cups}             

3 TBSP butter or margarine, melted

14 oz. {5 1/3 cups} flaked coconut

1 can {14 oz.} sweetened condensed milk

1/2 cup slivered almonds {optional}

2 1/2 cups chocolate chips {about 15 oz.}

2 TBSP vegetable oil

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In medium bowl combine the 24 crushed KEEBLER CHIPS DELUXE Original cookies and butter.

Press on bottom of ungreased 13 x 9 x 2-inch baking pan.

Bake at 350°F for 10 minutes.
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Meanwhile, in large bowl stir together coconut and sweetened condensed milk.

Spoon dollops on crust.

Use two forks to evenly spread coconut mixture over crust. Sprinkle with almonds, if desired. 

Bake at 350°F for 15 to 20 minutes more or until beginning to brown.
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Meanwhile, in medium microwave-safe bowl combine chocolatechips and oil.

Micro-cook at high about 1 1/2 minutes or until melted, stirring every 30 seconds.

Evenly spread over baked mixture.
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Cool completely on wire rack.

Refrigerate about 1 hour or until chocolate is set.

{Or eat warm if you can't wait!}

Fudgy No-Bake Cookies

Everyone I know has some variation of this recipe,

and I myself have tried several different ones throughout the years.

This is one that I just made tonight to take to a Church Relief Society activity for my ward.

WOW!  It was sooo good.  

When I was a child and in Elementary school, we would always have these fudgy cookies on Fridays.  Even though everyone knew that it was near impossible to get someone to trade theirs for anything they wanted of yours, you'd still try. 

I have searched and searched for a recipe that might come close to what I remember having in the lunch room as a child...

I FINALLY FOUND IT!  

And I am so excited!

YUM YUM!

2 cups sugar

1/2 cup milk

1/4 cup cocoa

pinch of salt

1 stick butter

1 cup peanut butter

1 tablespoon vanilla

3 cups oatmeal

1/4 cup coconut {optional}

.

In a heavy saucepan bring to a boil the sugar, milk, cocoa, salt and butter.

Let boil for 1 minute. 
{The sugar needs to completely dissolve or it will have a sugary texture instead of being creamy.}
 Add peanut butter, vanilla, oatmeal and coconut.

Drop mixture by the teaspoonfuls, onto a sheet of waxed paper, until cool, or spread into a cookie sheet.

Soft Gingerbread Cookies

1 cup butter {2 sticks}, softened
1 cup sugar
1 cup molasses
1 egg
4 cups flour
1 teaspoon salt
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1 1/2 teaspoons ground cloves
2 teaspoons ground ginger
1 teaspoon nutmeg .
Preheat oven to 350 degrees.
In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy; about 1 minute.
Add the egg and molasses and combine.
In a separate bowl, combine flour, salt, baking powder, baking soda, cinnamon, cloves, ginger and nutmeg.
Slowly and gradually blend into the butter mixture until smooth.
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Using a cookie scoop or a spoon, scoop dough out into 1 1/2 inch rounds onto a cookie sheet lined with parchment paper.
Space cookies about 2 inches apart.
Bake for 10-11 minutes.
Let cookies cool for 10 minutes on the cookie sheet, then remove to a cooling rack to cool completely.
Makes approximately 4 dozen cookies.

Chocolate Chip Peanut Butter Cookies

1 1/2 cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
1 stick {½ cup} unsalted butter, at room temperature
½ cup creamy peanut butter
½ cup granulated sugar
1/3 cup light brown sugar
½ teaspoon vanilla extract
1 egg
1 cup milk chocolate chips
.
Preheat oven to 350 degrees F.
Line two baking sheets with parchment paper and set aside.
.
Whisk together the flour, baking soda and salt; set aside.
.
On medium speed, cream together the butter, peanut butter, granulated sugar, brown sugar and vanilla extract, about 3 minutes.
Add the egg and beat to combine.
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On low speed, gradually add the flour until just combined.
Stir in the chocolate chips.
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Use a cookie scoop and drop dough onto prepared baking sheets about 2 inches apart.
Bake for 10 minutes, or until the cookies are lightly golden.

Chocolate Chip Toffee Bars

Don't these look amazing!  I can't wait to try them!

1 stick {4 oz} butter, softened
½ cup {4 oz} cream cheese, softened
1/2 cup sugar
1 1/2 cup brown sugar, packed
2 eggs
2 tsp vanilla
3 1/2 cup flour {1 lb.}
1 1/2 tsp soda
1 tsp salt
1 teaspoon cocoa powder
12 oz chocolate, chopped or 1 bag chocolate chips
.
Spray a 10” square cake pan with pan spray.
Line the bottom with parchment then spray again.
Pre-heat the oven to 350*F
Cream the butter, cream cheese, and the sugars until very light and fluffy, about 5-7 minutes on medium high.
Scrape down the side of the bowl.
Continue mixing while adding the eggs one at time.
{Make sure each egg is incorporated before adding the next.}
Add the vanilla.
Scrape down the bowl.
Combine the flour, soda, cocoa powder, and salt in another bowl.
Whisk to combine.
With the machine on low, slowly add the flour mixture.
Mix until just combined, taking care not to over mix.
When the flour mixture is just about combined add the chocolate.
Turn off the machine and finish mixing by hand to prevent over-mixing.
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Bake at 350* for 35-40 minutes, until the center is just set and the edges are deep golden.
Let cool in the pan.

Peanut Butter-Oatmeal Chocolate Chip Cookies

These sound so good to me, and will definitely be the next cookie I try!

1 cup all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
1 stick {½ cup} unsalted butter, at room temperature
½ cup creamy peanut butter
½ cup granulated sugar
1/3 cup light brown sugar
½ teaspoon vanilla extract
1 egg
½ cup rolled oats
1 cup milk chocolate chips
.
Preheat oven to 350 degrees F.
Line two baking sheets with parchment paper and set aside.
.
Whisk together the flour, baking soda and salt; set aside.
.
On medium speed, cream together the butter, peanut butter, granulated sugar, brown sugar and vanilla extract, about 3 minutes.
Add the egg and beat to combine.
.
On low speed, gradually add the flour until just combined.
Stir in the oats, and then the chocolate chips.
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Use a cookie scoop and drop dough onto prepared baking sheets about 2 inches apart.
Bake for 10 minutes, or until the cookies are lightly golden.

S'mores Cookie Bars

I can not wait to try this!  Don't they look heavenly?!

2 cups flour
2 cups graham cracker crumbs
1 tsp. baking powder
1/4 tsp. salt
1 cup {2 sticks} unsalted butter, softened
1 1/2 cups packed light brown sugar
2 Lrg. eggs, beaten
2 cups marshmallow cream
2 cups milk chocolate chips
.
Preheat oven to 350.
Line a 9X13 baking pan with foil, a 2 inch over hang on each side.
Mist foil with cooking spray.
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In a bowl, combine flour, graham cracker crumbs, baking powder and salt.
Mix well.
In a large bowl, mix on medium speed the butter and sugar until light, about 2 minutes.
Beat in eggs until well combined. 
Reduce mixer speed to low and slowly beat flour mixture into butter mixture. 
Divide dough in half.
Press half of dough into prepared pan until dough is uniform and flat.  
Spread with marshmallow cream and sprinkle chocolate chips on top.
Scatter remaining dough over in clumps.
Don't worry about covering the whole top, marshmallow and chocolate chips should peek through.
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Bake until golden brown, 30-35 minutes. 
Place man on a wire rack to cool completely. 
Remove from pan, peel off foil and cut into bars.

Fruit Pizza

Sugar cookie dough {enough to roll onto a pizza pan} {either your own recipe or one from a roll such as Pilsbury.}

1 1/2 {12 oz.} pkg's cream cheese

1/2 cup sugar

3/4 tsp. vanilla

3 tsp. lemon juice

strawberries, blueberries, raspberries, kiwi and fresh pineapple. {basically any fresh fruit that sounds good!}

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Preheat oven to 325.

Press cookie dough onto a pizza pan. 

With a fork, poke dough all over.

Bake 7-8 minutes and check. 

Make sure that the center is not to doughy but DO NOT over bake!

Allow to cool.

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In a bowl, combine cream cheese, sugar, vanilla, and lemon juice until creamy.

Spread onto cooled crust.

Decorate with fruit as desired.

Fruit Pizza Bites

This is fun to do for a picnic on the 4th of July!

1 {16 oz.} Pilsbury sugar Cookie Dough Roll

1 {8 oz.} package cream cheese

1/3 cup sugar

1/2 tsp. vanilla

2 tsp. lemon juice

strawberries

blueberries

raspberries

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Preheat oven to 325.

Slice the cookie dough very thin without crumbling it.

Place onto a greased cookie sheet and bake 7-8 minutes.

Allow to cool.

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In a bowl, combine cream cheese, sugar, vanilla, and lemon juice until creamy.

Spread onto cooled cookies.

Decorate with fruit as desired.

Ginderbread Friends

2 cups sugar

1 1/2 tsp ginger

1 cup vegetable shortening

1 tsp. cinnamon

1 cup light molasses

1 tsp. allspice

2 egg yolks

3/4 tsp. salt

2 tsp. soda

8 cups flour

1 cup hot water

Creamy decorator icing

candy/sprinkles for decorating

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Combine sugar, shortening, molasses, and egg yolks in large mixing bowl.

Beat until smooth.

In a small bowl, and soda to hot water.

Stir until dissolved.

Add to molasses mixture.

Stir in flour, ginger, cinnamon, allspice, and salt.

Cover and refrigerate dough 2 hours.

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Roll out dough on lightly floured surface to 1/4 inch thickness.

Cut out with floured cookie cutters. {just dip them in the four bowl}

Place on lightly greased cookie sheet about 2 inches apart.

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Bake at 350 for 10-12 minutes or until lightly browned around edges.

Pull off and cool on wire racks.

Frost with icing and decorate as desired.

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Makes 42 large cookies.

Mexican Chocolate Thumbprints

It's that time of year again.
You know.
The time of year that you slave away in the kitchen just to give away the fruits of your labor to your neighbors that you don't really even know...
Here are a few really yummy treats.
{in the next week i will post the treats that are super duper easy to make and will have the neighbors asking for the recipes... and wondering how long you slaved away, even though they only called for a few ingredients.}
Stay tuned!
2 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon salt

6 tablespoons cocoa powder

2 tablespoons + 1 tsp. vegetable oil combined
1 cup {2 sticks} unsalted butter, softened
3/4 cup granulated sugar
1/4 cup packed light brown sugar
2 large egg yolks
2 teaspoons vanilla extract

2 large egg whites, lightly beaten
1/2 cup ground pecans
1 cup caramel topping

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In large bowl, with wire whisk, stir flour, cinnamon, and salt until blended.

In small bowl, with rubber spatula, combine cocoa powder, and oil until mixture becomes smooth paste.
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In another large bowl, with mixer on medium-high speed, beat butter and sugars until light and fluffy.

Beat in egg yolks, one at a time, on medium speed until combined.

Beat in vanilla, then cocoa mixture, until combined.

Add flour mixture and beat on low speed just until dough comes together.

Cover bowl with plastic wrap and refrigerate at least 20 minutes or up to 8 hours.
.

Preheat oven to 350 degrees F.

Line 3 cookie sheets with parchment paper.
.

Roll 2 teaspoons dough into a ball.

Dip top of ball into egg whites, then pecans.

Place on prepared cookie sheet.

Repeat with remaining dough, spacing balls 1 1/2 inches apart.

With thumb or back of wooden spoon, make a deep indentation into center of each ball.
.

Bake, 1 sheet of cookies at a time, 9 minutes or until edges are set but centers are still soft.

If necessary, make indentations again.

Cool on pan on wire rack 2 minutes.

With metal spatula, carefully transfer cookies to rack and cool completely.

.

To serve, fill center of each cookie with about 1/2 teaspoon caramel topping.

{i used the caramel filled Hershey kisses and put the on right after they were done baking.}

Linzer Cookies

1 1/2 cups {3 sticks} unsalted butter, softened
1 cups granulated sugar
1 teaspoons vanilla extract

3 1/2 cups all-purpose flour
1/4 teaspoons salt

3/4 cups best-quality raspberry preserves
Confectioners' sugar, for dusting
.

Preheat oven to 350 degrees F.
In large bowl with mixer on low speed, beat butter and sugar until just combined.

Beat in vanilla.

In medium bowl, sift together flour and salt, then add to butter mixture.

Beat on low speed until dough begins to come together.

Transfer to lightly floured work surface; flatten into a disk.

Wrap in plastic wrap; refrigerate 30 minutes.
.

On lightly floured surface, with floured rolling pin, roll dough to 1/4-inch thick.

With floured 2 3/4-inch plain or fluted round cookie cutter, cut dough into as many cookies as possible.

With floured 1 1/2-inch star cutter, cut out center from half of cookies.

With spatula, place cookies, 1 inch apart, on ungreased cookie sheet; refrigerate 15 minutes.

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Bake cookies 20 to 25 minutes or until edges begin to brown.

Transfer cookies to wire rack to cool.

When ready to serve, spread raspberry preserves on flat side of each whole cookie. Dust tops of cut-out cookies with confectioners' sugar and place on top of whole cookies.

Coconut Macaroons

14 oz. sweetened flaked coconut

1 can {14 oz.} sweetened condensed milk

1 tsp. vanilla extract

2 extra large egg whites, at room temp

1/4 tsp. salt

.

Preheat oven to 325.

Line 2 large cookie sheets with parchment paper.

.

In a large bowl, mix coconut, milk, and vanilla until combined.

In a medium bowl, on high speed with a whisk attachment, whip egg whites and salt until medium-firm peaks form.

Carefully fold egg whites into coconut mixture.

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Drop two inch balls of batter onto prepared cookie sheets.

Bake for 25 to 30 minutes, until golden brown.

Cool and serve.