Reeses Freezer-Friendly Oatmeal Cookies

Reeses Freezer-Friendly Oatmeal Cookies

Ingredients

• 3/4 cup butter, softened
• 1 c brown sugar
• 1/2 c sugar
• 2 eggs, room temperature
• 1 Tbls vanilla
• 2 1/2 cups quick-cooking oats
• 1 1/2 cups AP flour
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1 cup Reese's Pieces
• 1/2 cup Reese's Peanut Butter Chips

Directions

• Cream butter and sugars together until light and fluffy.
• Beat in eggs one at a time.
• Add vanilla and beat until combined.
• Combine oats, flour, salt, and baking soda and add to creamed mixture in increments.
• Stir in Reese's Pieces and Reese's Peanut Butter Chips.
• To Bake Now:
• Refrigerate for 1 hour. Preheat oven to 350 degrees. Drop by rounded tablespoonfuls onto parchment-lined baking sheet. Bake for 10-12 minutes until light brown. Remove to wire racks to cool.
• To Freeze Now and Bake Later:
• Roll dough into balls and place on parchment-lined baking sheet. {Dough can be sticky. Wet hands with water to make this easier.} Make sure dough balls are not touching each other and place in freezer for 1 hour. Remove dough balls from freezer and place in ziploc bag. Freeze for up to 3 months.
• To Bake:
• Preheat oven to 350 degrees. Removed desired number of cookie dough balls and place on parchment-lined baking sheet. Bake for 18-20 minutes or until golden brown. Remove to wire racks to cool.

Turtle Thumbprint Cookies

Turtle Thumbprint Cookies

Ingredients:

• 1 egg, divided
• 1/2 c butter, room temperature
• 2/3 c sugar
• 2 Tbls milk
• 1 Tbls vanilla
• 1 cup flour
• 1/2 cup unsweetened cocoa powder
• 1/4 tsp salt
• 16 caramels
• 3 Tbls heavy whipping cream
• 1 1/4 cups chopped pecans
• 1 tsp shortening
• 1/2 c semi-sweet chocolate chips
• Yields about 2 1/2 dozen cookies.

Directions:

• Beat butter with an electric mixer for 30 seconds. Add sugar and continue beating until combined and creamy. Add egg yolk, milk, and vanilla and beat until well combined.
• Sift flour, cocoa powder, and salt together in a separate bowl. Add flour mixture to the butter mixture a little at a time {trying to avoid a cocoa cloud – quite messy!} and beat until well combined.
• Wrap the cookie dough in plastic wrap and chill for a couple hours.
• Chop the pecans pretty fine…
• Enlist helpers to unwrap the caramels.
• Heat unwrapped caramels and whipping cream in a small saucepan over low heat until nice and smooth.
• Preheat oven to 350 degrees. Shape the dough into 1-inch balls and roll the balls in slightly beaten egg white. Then roll in pecans until coated. Reece did an entire tray all by himself and he’s six. Bryce’s balls were not exactly round per se, but who cares!
• Place balls on a lightly greased cookie sheet about one inch apart. Use your thumb to press in the center, making an indention.
• If you have a helper with smaller fingers, you may want to secretly use your thumb or else there won’t be a lot of room for the caramel and that, my friends, would be a catastrophe.
• Bake for 10 minutes or until edges are set. If the indention has disappeared during baking, use a measuring spoon to re-create the indention. {I actually used a carrot – LOL!}
• Spoon caramel mixture into the center of the cookies and remove to a wire rack and let cool. {If the caramel has thickened too much, just reheat on low until it reaches a thinner consistency.}
• Be careful not to overfill the cookies…
• Once the cookies have cooled, melt chocolate chips and shortening in microwave by heating in 15 second intervals, stirring in between.
• Drizzle the chocolate over the tops of the cookies and get ready to enjoy!
• Aren’t these the prettiest cookies EVER???

Perfect Biscuits Every Time Recipe

Perfect Biscuits Every Time! {Recipe}

Ingredients:

• 3 cups all-purpose flour
• 3 Tbls sugar
• 1/2 tsp salt
• 4 tsp baking powder
• 1/2 tsp cream of tartar
• 3/4 cup COLD butter
• 1 egg
• 1 cup milk

Directions:

• Preheat oven to 450 degrees.
• The secret to excellent biscuits is COLD BUTTER. Really cold. Many times the biscuit dough gets worked so much that the butter softens before the biscuits even go in the oven. Try cutting the butter into small pieces and stick back in the fridge pulling out only when ready to incorporate into the dough.
• Combine the dry ingredients and use a pastry cutter to cut the butter in. Don’t go too crazy here – you want to see small, pea-sized pieces of butter throughout the dough.
• Add in the milk and egg and mix just until the ingredients are combined. The dough will be sticky but don’t keep working it. You should be able to see the butter pieces in the dough.
• Turn the dough out onto a generously floured surface. Sprinkle some flour on to the top of dough so it won’t stick to your fingers and knead 10-15 times. If the dough is super sticky just sprinkle some additional flour.
• Roll or pat the dough out to 3/4 – 1 inch thickness and cut with a biscuit cutter or glass. I ended up with nine this time but depending on who is snacking on biscuit dough, I can get up to 12 biscuits. Place the biscuits on a lightly greased baking sheet and bake for 10-15 minutes or until golden brown.