Mega Morsels

I was really craving a dark chocolate chip cookie.  The unfortunate part was I didn't have enough chips to make a batch.  And I wasn't about to make a store run!  Then I remembered a cookie my sisters and I created years ago.  It uses many different kinds of chips. I had those chips in my freezer so I was ready to bake!

The result was pure deliciousness! 

Chock full of dark chocolate, white chocolate, milk chocolate, and butterscotch chips.  Along with some coconut and slivered almonds.

I started with this amount of "stuff".

It wasn't enough for my liking so I dumped in a bunch more!  Now this is more like it!!

Mix it all together.  It should look full of chips!

I scooped out my cookies with a big cookie scoop.  One batch made 12 cookies.

When they came out of the oven the cookies had spread quite a bit, so I used a metal cookie spatula to scoot the edges together to form round cookies.  Or, you could add a few more tablespoons of flour to the dough and it would probably eliminate the spreading!

This cookie really had it all!  They were divine! All of my favorite flavors and cooked perfectly! Slightly crispy on the edges but soft and yummy in the middle!




MEGA MORSELS


1/2 cup butter (1 stick)
1/2 cup white sugar
1/2 cup brown sugar
1 egg
1/2 tsp. vanilla
1 cup flour
1/2 tsp. salt
1/2 tsp. baking soda

You can add whatever you wish to this dough, but here is what I added:

60% Cocao Ghiradelli Chocolate Chips
Milk Chocolate Chips
White Chocolate Chips
Butterscotch Chips
Coconut
Toasted slivered almonds
(Macadamia nuts would be good also)

I don't have amounts of the things I added.  I just dumped until it looked good, so use your best judgement! I used equal amounts of the dark, milk, and white chips, with just a splash of butterscotch chips.

Cream butter and sugars.  Add egg and vanilla.  Mix well.  Add dry ingredients and mix until combined.  Stir in extras.  Bake at 350 degrees for 8-10 minutes.  Yield: 1 dozen

If you don't wish to deal with the cookie spreading during baking, add a few tablespoons of flour to the dough.  You could bake one cookie and see how much it spreads.  If it still spreads, add a little more flour.

Tahiti Sweeties

I am back! :) 

Thanks to each of you for your support! It is great to know there are more than a few people reading my blog!

  I am a novice blogger and had no clue I could go to a certain page and actually see how many people were viewing my page per day!  I guess you learn something new everyday!

These bar cookies are my favorite right now! They are moist and full of my favorite things! I love them slightly underbaked, and I freeze them so they are there when my sweet tooth starts calling :)

Want one?  They are sooo delicious! Chocolate, white chocolate, and coconut!  Triple yum!

Thanks to my niece Lacey, who shared the recipe with me!

Mmm! It is looking good already! 

Put the dough in a 9x13 pan.  I actually prefer a shiny aluminum pan over glass, 

but I couldn't find any of mine! And...If I wasn't pregnant I would definitely have eaten a spoonful by now!

Spread the dough out evenly.  Usually at this point I sprinkle more coconut, and both kinds of chips over the top.  But...I must have gotten interrupted because I completely forgot and put them in the oven!  

I was a little sad when I pulled them out of the oven and realized I forgot the extra toppings!  But there was no reversing it!  Oh well....live and learn! (They were still very tasty!) 

 These were baked a minute or two too long. (Probably another distraction!) Glass bakes hotter on the edges. That is why I prefer a shiny aluminum pan.  They seem to bake more evenly.  I guess if you like crunchier edges these would be great for you, but I am sort of a soft under-baked cookie lover! (Believe me when I say I most certainly enjoyed them though!)


TAHITI SWEETIES

1 1/2 cup unbleached flour
1 tsp. baking powder
1/4 tsp. kosher salt
1 1/2 cup light brown sugar
3/4 cup butter, melted
2 large eggs
4 tsp. vanilla
1 1/2 cup shredded coconut
1 cup cashews, chopped (optional)
1/2 cup semi-sweet chips
 (I do a heaping cup)
1/2 cup white chocolate chips
(I do a heaping cup with these too)

extra coconut, chocolate and white chocolate chips for topping


Preheat oven to 350 degrees.  Grease a 9x13 baking pan.

In a medium bowl, whisk together flour, baking powder, and salt and set aside.

In another bowl, whisk together brown sugar and butter until combined.  Add eggs and vanilla to mixture and mix well.  Take the flour mixture and fold into wet ingredients until combined.

Fold in coconut, cashews, chocolate, and white chips into batter.  Try not to over mix.  Pour batter into prepared pan and smooth out.  Top with extra coconut and chips.

Bake for about 25-28 minutes, or until light golden brown on top.  Do not over bake!  Cool to room temperature before cutting.  (If you can wait that is!)


I use my Kitchen Aid Mixer for mixing up the batter for these.  I did not do the cashews this time.  Sometimes I do them, sometimes I don't.  They don't affect the flavor...they just add extra texture :)

Oatmeal Chocolate Chip Cookies

This wonderful recipe comes from the files of my Mother! Thanks Mom! They are chock full of oats, chocolate chips, and that old fashioned goodness!  They have great texture and incredible flavor!  And I do think I could say they pretty much fill any hunger pain at any time of the day or night!

Give them a try......they are just divine!

I prefer to use a Kitchen Aid mixer for making cookies. In fact, I am not sure I could live without one!

Cream the butter, sugars, eggs, and vanilla together until nice and creamy. Not too long, not to short.

Then you add the dry ingredients and the oats.  I like to do part old fashioned oats and part quick cooking oats. 

Then you add the best part....the chocolate!! I always do semi-sweet chocolate chips.  Preferably Ghiradelli brand. And I always add more than the recipe says!

And the dough is ready! Now for a bite! I can never decide which is better.  The cookie or the dough?

I made several different sizes this time...small,  medium, and large! These are the large ones.  There is something special about one big cookie!

 I like to take out the cookies when they are pretty light and look not quite done yet.  Then I let them set up on the pan for 5-10 minutes.  When cooked this way they are awesome! Moist, chewy, and soft! Just how I like em! But of course, there are those who prefer their cookies burnt (my Dad to name one!) so cook em as long as your heart desires!

And there you have it! The perfect Chocolate Chip Oatmeal Cookie! (And a really great smelling house!)

I made these for some friends to take with them on the airplane. 

I love putting cookies in clear bags and tying them with a ribbon or raffia.....it just gives them an extra special touch!

MOM'S OATMEAL CHOCOLATE CHIP COOKIES

2 1/2 cups butter

1 1/2 cups brown sugar

1 cup white sugar

3 eggs

2 tsp. vanilla

3 cups flour

2 tsp. baking soda

2 tsp. salt

6 cups oatmeal

24 oz. chocolate chips

Cream first five ingredients. Add dry ingredients and mix just until combined.  Stir in chocolate chips. Bake at 375 degrees for 9-11 minutes.  Yield: 20 jumbo cookies

I have been experimenting with whole grain flour in my recipes for quite some time.  I used it in these cookies and they came out great!  If you do use whole grain flour, reduce the flour by one or two tablespoons. 

Ultimate Double Chocolate Cookies

These are for DARK chocolate lovers!!

Thanks to my mom who showed me this recipe...she found it on a magazine advertisement for Ghiradelli chocolate chips.

They really are fabulous when that chocolate craving hits! (I store them in my freezer so I am ready when it does!)

I have to confess as I am writing this I had to go to my freezer and seek out one of these cookies!

It was the last one....oh dear! My emergency chocolate stash is gone!

Milk and cookies anyone?

Ultimate Double Chocolate Cookies

12 ounce(s) Semi-Sweet Chocolate Chips

11 1/2 ounce(s) 60% Cacao Bittersweet Chocolate Chips

6 tablespoon(s) unsalted butter

3 eggs

1 cup(s) sugar

1/3 cup(s) all-purpose flour

1/2 teaspoon(s) baking powder

1 cup(s) chopped walnuts

 

Directions

In double boiler over hot water, melt bittersweet chocolate chips and butter. In large bowl with electric mixer or whisk, beat eggs and sugar until thick; stir into chocolate mixture. In small bowl, stir together flour and baking powder; stir into chocolate mixture. Gently mix in semi-sweet chocolate chips and walnuts. Using a sheet of plastic wrap, form dough into two logs, each 2 inches in diameter and about 12 inches long. As dough will be quite soft, use plastic wrap to hold dough in log shape. Wrap tightly; refrigerate at least 1 hour or until firm. Heat oven to 375°F. Unwrap dough; with sharp knife, cut into 3/4-inch slices. Place slices 1 1/2 inches apart on greased or parchment-lined cookie sheet.



Bake 12 to 14 minutes or until shiny crust forms on top but interior is still soft. Cool on baking sheet; store in airtight tin up to 1 week.

Yield: 24 cookies

After refrigerating, you slice the log into cookies.

Before baking.......mmm! Can't wait til they are done!

This is what they look like fresh out of the oven...a little underbaked with a shiny top.

 

The finished product!

Just gaze at that chocolatey nutty goodness!

I rate this recipe 5 out of 5 stars!

Happy Baking!