everything cookies

hullo again and get ready for something amazing today! why? because i. wrote. a recipe. guysiwrotearecipe!!!!!!! this is so exciting, honestly, i sound like such a nerd right now but i’m so freaking excited. it’s very vaguely based on my peanut butter cookie recipe, but quite different once i finished with it. the version i created is gluten free, and i have yet to try it with normal flour, but in my experience most recipes work with either fairly well. i’ calling these “everything” cookies because they’re pretty much a combination of every basic cookie recipe. these were originally created because my mom wanted some healthy-ish oatmeal cookies for my sister’s tourney this weekend, but my sister wanted something with chocolate chips. they got third overall in the championship, by the way, the best they’ve ever done. i don’t really have anything else to say besides let’s get on with the post because i’m super duper excited to share this with you guys and can’t wait for someone to try them.

ingredients: 

1 cup butter, softened

2/3 cup peanut butter, creamy or crunchy

1 cup sugar

1 cup brown sugar

2 eggs

2 tsp vanilla

3 cups flour (gluten free or normal)

1 cup oats

2 tsp baking soda

1 tsp salt

1 cup chocolate chips

other optional additions, like raisins, nuts, etc, would be 1 cup as well, you can add pretty much anything you want. milk is also optional for mixing.

methods:

  • preheat oven to 350
  • cream butter and peanut butter with a mixer, then add sugar and brown sugar at medium speed gradually until fluffy. add eggs and vanilla and beat well.
  • add flour, baking soda, oats, and salt to mixture, mixing well. if mixture becomes dry, add a teaspoon of milk gradually until the mixture becomes doughy, but not sticky, similar to sugar cookie dough texture.
  • shape dough into inch or so balls and place on an ungreased cookie tray.
  • bake at 350 for 10 minutes, then flip tray so the front becomes the back, etc. then bake for 2-3 more minutes. remove from tray when finished and cool on racks.
  • enjoy! makes 3 dozen


these are honestly the best cookies i think i’ve ever made. my mom is obsessed with them, she’s had almost half of all of them, and because they’re gluten free they don’t make her sick like some of my other recipes. i love writing posts like this, baking and cooking are my favorite hobbies, the kitchen is one of my favorite places. i’m taking cooking classes next week, starting tomorrow, and i’m so so so excited for them. when i get my own apartment later on in life, the number one priority will be the kitchen. anyways, i’m really excited about this recipe and really happy i get to share it with you guys. if you make it, let me know and tag me or send me a picture with whatever social media, which you can find in my about page, and let me know what you thought of them. i’m definitely going to try and write a lot more recipe posts than i have in the past, so look forward to them for sure. until next time, have a great couple of days and try something new. i’ll be back soon enough.

xxx abi

 

gluten free sugar cookie bars

hullo all, today i thought it was due time for another recipe post! i’ve made this recipe twice now, once with gluten free flour and once with regular, so i can guarantee you it works well with either. my mom is gluten free and i have a really sensitive stomach (so i sometimes prefer gluten free foods), but the rest of my family isn’t. i like to experiment with different recipes using gluten free flour so that my whole family can eat it, so i thought i’d share some that work well either way, starting with my sugar cookie bars recipe. this recipe is always a crowd pleaser, i brought the normal version to school once and my friends finished them off in one lunch, and my mom loves the gluten free ones. the only real difference was that the gluten free bars were not nearly as thick and baked a bit darker. personally, i prefer the normal ones just because of the grainier texture the gluten free ones have, but they’re honestly great either way. the best part about this recipe is that it tastes just like sugar cookies, only it doesn’t require refrigeration before baking and takes literally 30 minutes including baking time.  i adapted this recipe slightly from here, it’s almost the same but for a few things i changed to fit my specific supplies and oven and such.

ingredients:

1 cup butter, softened

2 cups sugar

4 eggs

2 tsp vanilla

5 cups flour (gluten free or normal)

1 tsp salt

1/2 tsp baking soda

methods:

preheat oven to 375 fahrenheit / 190 celsius. in a large mixing bowl, cream the butter and sugar. add eggs and vanilla, mixing well. slowly add flour and other dry ingredients and mix until combined. depending on however thick you want them, spoon the batter (it will be pretty thick, almost an ice cream consistency) into whatever size pan you prefer. bake for 12-15 minutes, they’re done when you can stick a toothpick in and pull it out with nothing stuck to it. you can put sprinkles and frosting or whatever you want cookie topping wise on them and they’re absolutely delicious.

sugar cookie bars

that’s pretty much it, this is honestly one of the easiest recipes ever. i have a brownie recipe as well that takes the exact same amount of time and ingredients and is also amazingly delicious that i can also put up some time. i didn’t put frosting on this batch (although i did with the normal ones) but i ate them with a couple scoops of rocky road ice cream and they were heavenly. enjoy!

xxx abi

 

five minute mug brownie

so i don’t know about you, but i love to bake. and usually, when i bake, it’s because i wanted something specific that day and now i have a whole batch of that dish that i don’t really want anymore but i have to get rid of it somehow. it usually just becomes this frustrating ritual of bake, eat, decide i’m done, try to eat more, let it sit on the counter for a week, throw away because it’s hard as a rock.

and that, my fellow baking rut people, is where microwave mug cakes come in. take today for instance. i’m not a huge chocolate fan, i don’t really like the taste, but when it comes down to it, i do get those cravings sometimes. even when i’m not bleeding out of my hoo-ha, sometimes i just really want a brownie. so today whilst suffering through this craving like usual, i was scrolling through pinterest and discovered microwave mug cakes. now, this is not new to me, it’s just something i wanted to try at one point and then forgot about completely (new theory: pinterest topics; silence conspiracy or just easily forgotten?). so, i made one. and yes, it literally took me five minutes and only four dishes/utensils, all of which are dishwasher safe. the recipe i’m using is slightly adapted from this one, but with a few adjustments because of my different mug size and microwave power.

so here ya go, and enjoy! i promise it’s well worth the *effort*.

ingredients:

4 tbsp all purpose flour

4 tbsp sugar

3 tbsp cocoa powder

2 tbsp egg, beaten

3 tbsp milk

2 tbsp vegetable oil

1/2 tsp vanilla extract

methods:

combine all the dry ingredients (first 3), then add in the wet ingredients (last 4). mix together until smooth, then microwave for 1 minute. i added another 30 seconds because mine wasn’t fully cooked through, but that’s up to you. enjoy!