Tag: bake sale recipes

Cookies and Cream Rice Krispies Treats

Cookies and Cream Rice Krispies Treats

If you haven’t tried Cookies and Cream Rice Krispie Treats, then you’re doing it wrong! This extraordinary mashup combines two of my most loved goodies, Oreo cookies and Rice Krispies cereal. Have you ever asked yourself what happens when Oreo cookies and Rice Krispies collide? […]

Lemon Meringue Cupcakes

Lemon Meringue Cupcakes

Happy Spring my friends! Nothing says Springtime quite like these gorgeous little Lemon Meringue Cupcakes, don’t ya think? Add a little sunshine to your life with this cute lemony treat. These show stopping cupcakes are a fun spinoff on the classic and very delicious lemon […]

Oatmeal Raisin Cookies

Oatmeal Raisin Cookies

I’ve never met a cookie that I didn’t like and these Oatmeal Raisin Cookies are no different. I’ve gotta warn you though…they pack a wallop of flavor and are highly addictive. Just like the ones Grandma used to make, this delicious cookie is crispy on the outside, soft on the inside and oh so satisfying. Jam packed with sweet brown sugar, spicy cinnamon, hearty oats, chewy raisins, and crunchy pecans, this trusty standby is something that everyone can agree on. Fill up the cookie jar and watch them disappear!

Here’s all you’ll need: shortening, white sugar, brown sugar, eggs, vanilla extract, flour, baking soda, salt, cinnamon, old-fashioned oats, raisins, and pecans. Oatmeal Raisin Cookies ingredients list

And I haven’t even told you the best part yet. Oatmeal Raisin Cookies are easy peasy to make! Let’s get started…so we can get snacking. In a large bowl, cream together the shortening and sugars. Yep, both of them. I start with a hand mixer set to a low speed and then gradually increase to medium until the mixture is soft and fluffy.

Shortening, white sugar, and brown sugar in a large bowl mixed together with a hand mixer.

Next beat in the eggs one at a time, mixing well between each addition. Then blend in the vanilla extract as well. I told you this was simple!

Eggs and vanilla are added to the bowl with a hand mixer.

Mix in the baking soda, salt, and cinnamon and blend until well combined. Then add in the flour, half a cup at a time until just combined. I like to add my ingredients this way instead of mixing the dry ingredients together in a separate bowl and adding them all at once. Anything to save a dish or two and it always works out just fine for me. Our cookie dough base is looking pretty delish already!!

Cinnamon, salt, baking soda and flour are added to the bowl to form a soft, sticky dough.

You’re going to need a little muscle for this next part! Ditch the hand mixture and stir in the oatmeal, raisins and pecans by hand. A wooden spoon works best because the Oatmeal Raisin Cookie dough will be thick and sticky. And doesn’t it feel more nostalgic too?!? Make sure to mix it up really, really good. We’re shooting for a little bit of oats, raisins and pecans in every bite! Feeling nutty enough? Of course you can skip the pecans if you’re not into that sort of thing.

Wooden spoon with a glob of cookie dough.

Roll the dough into 1 inch balls and place them at least 2 inches apart on a parchment lined baking sheet. Just a heads up…these babies spread…..A LOT!!!! I find that I get my best baking results with parchment paper as opposed to cooking spray. If you want to elevate your cookie game, I highly recommend trying it!

A cookie scoop is another great tool to have handy. I typically use the 1 or 1.5″ size for cookie baking (unless I’m making some giant, monster sized cookies). This one simple tool will keep your cookies uniform in size, which means they’ll all bake at the same rate.

And one more super simple tip for perfect cookies every time is to rotate the baking sheets halfway through baking. I always use the top and middle racks in my oven, never the bottom. And then halfway through baking time, I swap positions. So the cookies that were baking on the top rack get bumped down to the middle rack and the cookies that were baking on the middle rack get moved up to the top. I also rotate the baking sheets so that the cookies that were in the front of the oven are now in the back and vice versa. This helps all the cookies to bake evenly.

So anyways, now that you’ve got my best tricks up your sleeve, back to these Oatmeal Raisins! Flatten the balls slightly with the back of your hand, the back of the wooden spoon, or the back of a baking cup. Bake in a 350 degree preheated oven for 10-11 minutes. The cookies will be just beginning to brown. If the middles still look a little soft, that’s ok. They’ll be fine. Just trust me on this. It’s better to under bake this recipe than to over bake it.

1 inch cookie dough balls on a parchment lined baking sheet.

You can let them sit on the baking sheet for one minute (at the very most) or remove immediately and cool on wire baking racks (the countertop will work too). The cookies will be very soft so be sure to use a spatula. OMG, don’t they look delightful?!? Full disclosure, I’ve already made Oatmeal Raisin Cookies twice this week!! Are you a classic cookie addict like us? Don’t forget to try our Best Ever Chocolate Chip Cookies or Perfect Peanut Butter Cookies!!!

Oatmeal Raisin Cookies by Happylifeblogspot.com #cookies #oatmealraisincookies #oatmealraisin #bakesalerecipes #dessert

Oatmeal Raisin Cookies

March 19, 2019
: 4 dozen cookies
: Easy

By:

Ingredients
  • 1 cup shortening
  • 1 cup sugar
  • 1 cup packed light brown sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2-1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 cups old-fashioned oats
  • 1 cup raisins
  • 1 cup coarsely chopped pecans
Directions
  • Step 1 In a large bowl, cream together the shortening and sugars. Beat in the eggs one at a time, mixing well between each addition. Blend in the vanilla extract.
  • Step 2 Mix in the baking soda, salt, and cinnamon and blend until well combined. Then add in the flour, half a cup at a time until just combined.
  • Step 3 Stir in the oatmeal, raisins and pecans with a wooden spoon. Mix well.
  • Step 4 Roll the dough into 1 inch balls and place them at least 2 inches apart on a parchment lined baking sheet. These cookies will spread! Flatten the balls slightly with the back of your hand.
  • Step 5 Bake in a 350 degree preheated oven for 10-11 minutes. Do not over bake! The edges will begin to brown but the middles will still be a bit soft.
  • Step 6 Cool on wire baking racks and enjoy!

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Perfect Peanut Butter Cookies

Perfect Peanut Butter Cookies

Peanut Butter Cookies were my absolute favorite as a kid. So when I grew up and started baking I knew that I needed a fabulous, no fail, peanut butter cookie recipe in my arsenal ASAP!! Well guys, this is that recipe!! These cookies are rich, […]

Frosted Zucchini Cupcakes

Frosted Zucchini Cupcakes

Zucchini bread is great and all but aren’t Zucchini Cupcakes even cuter?!? I mean it just doesn’t get any better than these adorable hand held little bundles of joy. In fact, I’m already planning on growing zucchini in my garden next year just for this recipe! […]

Chewy M&M Cookies

Chewy M&M Cookies

Guys!!! I don’t like to brag but…..I found it!!! These Chewy M&M Cookies are THE HOLY GRAIL of cookies. They’re the best!! Like buttery soft, deliciously chewy, eat the whole dang batch kind of cookies. That’s if you can even get the cookie dough into the oven. Do NOT make the mistake of sneaking a taste of the dough. For real. You won’t be able to stop! Needless to say these melt in your mouth (not in your hand) cookies will be disappear in an instant. Grab a big glass of milk and let’s get baking!

Here’s all you’ll need: brown sugar, white sugar, shortening, eggs, vanilla, flour, baking soda, salt, and M&M’s of course! Chewy M&M Cookies ingredients list

In a large bowl, mix the brown sugar, white sugar, shortening, eggs, and vanilla. Beat with a hand mixer on medium-low speed until well combined. We don’t want any shortening clumps in the mix! To give these cookies even more buttery flavor, I used the butter flavored crisco sticks. So dreamy!! I’ve made them with the original style too. Both are fab!!

In a large bowl, mix the brown sugar, white sugar, shortening, eggs, and vanilla.

Next mix in the baking soda and salt. I like to do this before I add the flour so that I know they’re mixed well throughout. Now add the flour, one cup at a time, and blend on a low speed until combined. I always add my flour slowly and in smaller increments. It makes it easier to mix.

Add the baking soda, salt, and flour. Mix until blended.

Then stir in the M&Ms!!! I used a 10.70 oz pack and it was almost exactly 1-1/2 cups. These colorful button shaped chocolates make the perfect swap for chocolate chips. Chewy M&M Cookies are so versatile! Trade in the original variety for one of the holiday editions. Pastel colored Easter M&M cookies anyone? Red, white, and blue M&Ms for the Fourth of July! The possibilities are endless!!

Stir in the M&Ms by hand.

Scoop cookie dough by the spoonful (or scoopful if you have a cookie scoop!) onto a parchment lined cookie sheet. Roll into balls if you’re OCD like me and love perfectly round cookies. They’re so much prettier and it makes you look like a pro baker. Then press down the balls to flatten ever so slightly with the back of your hand. We’re not shooting for pancake like, just a little smoosh! And you’re going to want to stagger them and give them some space. These babies will spread!

Scoop cookie dough. Roll into balls and place on parchment lined baking pans.

Bake in a 350 degree preheated oven for 8-10 minutes. Nine minutes without rushing to turn off the oven timer is the magic number in my oven. As always, rotate the cookie sheets halfway through baking. That means the top rack of cookies get switched to the middle rack and vice versa. Also we want to rotate the cookie sheets so that the cookies that were baking in the back of the oven are now baking in the front. Remove from the oven and let the cookies rest on the cookie sheet for about a minute or so…but no longer than that! They’ll look a little under baked but I promise they’re not. Now VERY carefully remove them from the cookie sheet and place on a wire rack (or your countertop) to cool. Let stand for about 5-10 minutes and they’re done!

There you have it! Ridiculously good, can’t stop eating them, best ever Chewy M&M Cookies!! You’ve gotta try em! If you’re a cookie addict like me, then you’ll wanna try our Best Ever Chocolate Chip Cookies ASAP!!!

Chewy M&M Cookies by happylifeblogspot.com #cookies #softcookies #m&mcookies #chewy

Chewy M&M Cookies

April 4, 2018
: 36 cookies
: Medium

By:

Ingredients
  • 1 cup packed brown sugar
  • 1/2 cup white sugar
  • 1 cup shortening
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2-1/2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1-1/2 cups (10.70 oz) M&Ms candies
Directions
  • Step 1 In a large bowl, mix the brown sugar, white sugar, shortening, eggs, and vanilla. Beat with a hand mixer on medium-low speed until well combined.
  • Step 2 Mix in the baking soda and salt. Add flour, one cup at a time, and blend on a low speed until combined. Stir in the M&Ms.
  • Step 3 Scoop cookie dough by the spoonful onto a parchment lined cookie sheet. Roll into balls. Flatten balls slightly with the palm of your hand.
  • Step 4 Bake in a 350 degree preheated oven for 8-10 minutes. Let cookies rest on the cookie sheet for about a minute. Carefully remove using a spatula. Allow cookies to cool for an additional 5-10 minutes on a wire rack. Enjoy!

We’d love to hear from you! Leave us your comments and love down below!

Shop this recipe!

Best Ever Chocolate Chip Cookies

Best Ever Chocolate Chip Cookies

Cookies!!! (Did you hear the Cookie Monster voice? Nope! Just me? Ok!). Everyone needs a classic chocolate chip cookies recipe in their arsenal! After finding this one I’ve honestly never tried another. Really! It’s that good! Big, soft, chewy, chocolatey, baked to perfection cookies. And […]