No Bake Chocolate Oatmeal Cookies

No bake cookies, such as these no bake chocolate oatmeal cookies, are on my list of favorite things for lots of reasons.

First, no bake cookies are delicious. (I try to avoid going to the trouble of making something that doesn’t taste delicious. It’s part of my lazy nature.)

Second, they’re quick, easy, and have a short ingredient list of things I normally stock in the pantry.

And third, no bake cookies don’t require use of the oven, which can be especially important during the summer months when the thought of turning on the oven and heating up the kitchen is more than I can stand.

There are lots of other great things about no bake cookies, but that’s probably enough for now. (Once I get started down a path, it can be hard to reel me back.)

This no bake chocolate oatmeal cookies recipe is an oldie but a goodie, probably dating back to the Great Depression, when no bake cookies first became really popular here in the US. There are lots of different variations of this sweet boiled candy/cookie treat. In fact, many old recipe books refer to them as boiled cookies. During my recent research into the world of no bake oatmeal cookies, I discovered peanut butter, cocoa, butterscotch, and chocolate variations.

The instructions for how long to boil no bake oatmeal cookies was varied too - with times ranging from 1 minute in many cookbooks to 4 to 5 minutes, in one of my favorite cookie baking resources, The King Arthur Flour Cookie Companion: The Essential Cookie Cookbook.

I chose a tried and true recipe from another favorite cookbook, The Yankee Church Supper Cookbook, because it called for a bit less sugar than many of the others, and made just a couple of adjustments in the name of ingredient availability. They turned out delicious, just like I remember Mom’s tasting!

I was immediately transported back to the last time I enjoyed one of these simple chocolate oatmeal no bake cookies, at a little casual restaurant in rural coastal Maine, where my Mom was working. It’s incredible how just reading a recipe can transport you back to a happy memory of another time and place, not to mention the delight of seeing, smelling, and tasting a special cookie from your past.

No Bake Chocolate Oatmeal Cookie Ingredients

No Bake Chocolate Oatmeal Cookies Recipe

1/2 cup unsweetened cocoa powder (I used Dutch Processed)
1 1/2 cups sugar
1/2 cup butter
1/2 cup milk
1/2 cup creamy peanut butter
1 teaspoon vanilla
3 cups rolled oats, quick cooking or old-fashioned (not instant)

In a medium heavy bottomed saucepan over medium heat, combine cocoa, sugar, butter and milk.  Bring to a rolling boil (surface covered with bubbles) and continue to cook for 2 minutes while stirring constantly.  Remove from the heat and stir in peanut butter and vanilla until creamy and well blended. Then stir in the and oats until well combined.

Drop by spoonfuls onto a cookie sheet lined with waxed paper or a silicone mat. For small cookies, drop by teaspoonfuls. For larger cookies, drop by tablespoonfuls and then flatten them slightly with your damp fingers or the back of a wet spoon.  Let cool until set.

Makes about 40 small or 24 larger cookies.

Variations:

• Use crunchy peanut butter instead of smooth for added crunch.
• Add a dash of cinnamon to the sugar/butter mixture.
• Add 1/2 cup shredded coconut with the oats.
• Add 1/2 cup chopped nuts with the oats.
• Add 1/2 cup dried cranberries or raisins with the oats.
• Press mixture into greased-foil lined 8-inch square pan for no bake chocolate oatmeal cookie bars.

Notes: I used old fashioned oats, since that was what was in the pantry. Many recipes specify either quick-cooking or old-fashioned. Since quick cooking oats are cut into smaller pieces they will create a less chewy cookie. I also used Dutch-processed cocoa, again since that was what was in the pantry. This helped give the cookies a darker color and richer flavor.  Be sure that your mixture is really boiling before you begin to count your boiling time.  This is probably the trickiest part of boiled cookies.  If you don’t boil them long enough, they may not set up and too long can cause them to be hard and grainy.

You might also like…

• No Bake Chocolate Drop Cookies with Marshmallow and Oats
• No Bake Chocolate Peanut Butter Cookie Bars
• No Bake Chocolate Chip Oatmeal Bars

Easy Strawberry Shortcake Cookies

These delicious strawberry shortcake cookies are brought to you courtesy of the  Cookie Carnival, a group of cookie loving food bloggers I began baking with in April.

This strawberry shortcake cookies recipe comes from Martha Stewart and is properly named since it produces homemade cookies that taste just like little strawberry shortcakes!

They are more like bite-sized strawberry scones—soft and cake like—than cookies, but I loved them and think they would be perfect as part of a casual tea party.  Does anyone really have tea parties anymore or is this just a recurring romantic fantasy of mine?

When you read the recipe you’ll see that you make them just as you would scones or biscuits - combining the flour with butter until the mixture takes on a crumb like texture,

and then stirring in cream until the dough comes together.

Once you stir in the strawberries don’t be surprised if your dough takes on a pink hue!

I divided the recipe in half, which made 18 cookies.

If you like strawberry shortcake and/or cake like cookies, give these delicious home baked Strawberry Shortcake Cookies a try the next time you are looking for a fun and easy recipe calling for fresh strawberries.

The recipe calls for sanding sugar, a coarse sugar that produces a sparkly effect when sprinkled on top of baked goods.

You can find MARTHA STEWART’s Sanding Sugar at stores carrying cake decorating supplies or online. You can sprinkle regular granulated sugar on instead, but your cookies won’t be quite as pretty!

Easy Strawberry Shortcake Cookies Recipe (half batch)

This makes about 18 cookies.  Here are the amounts for a full batch of strawberry shortcake cookies so you don’t have to do the math!

6 ounces strawberries, hulled and cut into 1/4-inch dice (1cup)
1/2 teaspoon fresh lemon juice
1/4 cup plus 1 tablespoon granulated sugar
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon Kosher salt
3 tablespoons cold unsalted butter, cut into small pieces
1/3 cup heavy cream
Sanding sugar, for sprinkling

Preheat oven to 375F degrees. Line baking sheets with parchment paper and set aside. In a small bowl, combine strawberries, lemon juice, and 1 tablespoon granulated sugar; set aside.

In a large bowl, whisk together flour, baking powder, salt, and remaining 1/4 cup of granulated sugar.  Cut in the butter with a pastry cutter, or two forks until the mixture resembles coarse crumbs. Stir in the cream until dough starts to come together, then stir in the strawberry mixture, just until combined.

Using a 1 1/2-inch ice cream scoop or two tablespoons, drop dough onto parchment lined baking sheets, spacing evenly apart. Sprinkle with sanding sugar, if using. Bake until golden brown, 20 to 25 minutes. Remove from the oven and transfer cookies with a spatula to a wire rack, and let cool.

These cookies are best served the day they are made, but can be stored in an airtight container at room temperature for 1 to 2 days.

This recipe makes about 1 1/2 dozen Strawberry Shortcake Cookies.

You might also like…

• Banana Cookies
• Applesauce Cookies
• Orange Scented Olive Oil Cake

Chunky Chocolate Cookies

I love cookies, all kinds of cookies, and have a huge collection of cookie recipes that I’m busily working to publish on my website, Best Ever Cookie Collection.

I’m a fan of delicious easy recipes. It seems that the older I get the less patience I have for time consuming complicated recipes. Making homemade cookies is a lot easier than most other homemade baked treats. Cookies are perfect for sharing too, which is important when you have a small family like I do.

This is one of my current favorite chocolate cookie recipes. It makes chocolate cookies that are chock full of chunks of yummy goodness - chocolate chips, nuts, and plump dried fruit.  It’s not the easiest cookie recipe ever, but it’s really not that hard, either, and the cookies are rich and decadent.

The recipe comes from the popular cookbook, by Dorie Greenspan. It’s a big, beautiful book full of well explained recipes for all kinds of yummy homemade baked treats. Everything I’ve tried from Baking from My Home to Yours so far has turned out great.

Dorie aptly named her chunky chocolate cookies, Chocolate Chunkers and explains that they are based on cookies she made while working as a pastry chef  at Soho Charcuterie and Sarabeth’s in NYC.

In Baking From My Home To Yours, Dorie encourages “playing around” with recipes - tweaking them to make them your own and this is one recipe you can definitely customize to suit your tastes, by varying the kinds of chocolate, nuts, and dried fruit you choose.

When I first made these chunky chocolate cookies, I opted for a combination of dark and white chocolate, macadamia nuts, and chopped dried apricots and they were delicious.  I gave most of them to my chocolate loving friend Beth for her birthday.

Chopped Dried Apricots

Next time I want to make them more like the Nestle Chunky bar and use peanuts, milk chocolate and raisins.

Chunky Chocolate Cookie Dough

Chunky Chocolate Cookie Recipe

1/3 cup flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon salt
1/4 teaspoon baking powder
3 tablespoons unsalted butter, cut into several pieces
6 ounces bittersweet chocolate, coarsley chopped
1 ounce unsweetened chocolate choarsely chopped
2 large eggs
2/3 cup sugar
1 teaspoon vanilla
6 ounces semisweet chocolate chips or chunks
6 ounces milk or white chocolate chips or chunks
1 1/2 cups coarsely chopped nuts
1 cup moist plump raisins, dried cranberries, or finely chopped apricots

Place an oven rack in the center of your oven and preheat the oven to 350 degrees F. Line two heavy duty baking sheets with parchment paper or silicone liners.

In a medium-size bowl whisk together the flour, cocoa powder, salt and baking powder.

Melt the butter, bittersweet chocolate and unsweetened chocolate either in the microwave, on the stove top or in a double boiler, whatever method you prefer.  Be sure to do this gently just until the chocolate and butter melt and and the mixture is smooth and shiny.  Don’t let it get too hot or the butter will separate. Set aside to cool.

In a large bowl beat the eggs and sugar together with an electric mixer on medium high speed until the mixture is pale and foamy, about 2 minutes. Beat in the vanilla and then scrape down the sides of the bowl with a rubber spatula until everything is blended well. Add the melted chocolate mixture and beat on low speed only until the mixture is blended together.

Scrape down the sides of the bowl again to make sure everything gets fully mixed. With the mixer on low, add the flour mixture, mixing just until the dry ingredients are blended into the dough. Scrape down the sides of the bowl again and then stir in the chocolate chunks/chips, nuts and dried fruit.  (The dough will be very chunky.)

Drop the dough by generously heaping tablespoonfuls onto prepared baking sheets at least 1 inch apart. Bake the cookies one sheet at a time for 10 to 12 minutes. The tops should look dry but the interiors should still be soft.

Remove from the oven and carefully transfer the cookies with a thin spatula to cooling racks to cool completely

Makes about 2 dozen cookies

Tips & Hints:

• Chunky chocolate cookie dough can be covered in plastic and refrigerated for up to 3 days before baking.
• If once cooled, the cookies seem a little too gooey for you, refrigerate for about 10 minutes and they will firm up.

Serving Suggestion: Chunky chocolate cookies are great on their own with a glass or milk, and are especially good broken up and stirred into slightly softened ice cream for extra delicious “cookies and cream.”

Shortcuts & Substitutes: Make Chunky Chocolate Cake Mix Cookies instead.

Yield: Makes about 2 dozen chunky chocolate cookies

Source:  Baking from My Home to Yours by Dorie Greenspan

You might also like…

• Apricot Almond White Chocolate Chip Cookies
• Chocolate Chocolate Chip Cookies
• Chunky Chocolate Cake Mix Cookies

Take an easy recipe for homemade cheesecake bars and embellish it with a jar of blueberry jam and fresh blueberries and what do you get? A great blueberry cheesecake dessert!

I’m currently in Florida visiting my Mom and Dad. Flipping through one of Mom’s many cooking magazines a recipe for blueberry cheesecake bars caught my eye.  A quick check of the kitchen confirmed that we had everything we needed make them.

I love cheesecake but sometimes a whole cheesecake is more than we want or need. That’s where homemade cheesecake bars come in.  You get all the great flavor of cheesecake but in a more manageable amount. Cheesecake bars are easier too since they don’t need to be baked in a water bath.

I whipped up a batch of these lovely creamy blueberry cheesecake bars and everyone loved them.  Next time I want to try them with strawberry jam and a cup of chopped fresh strawberries.

Blueberry Cheesecake Bars Recipe

The recipe suggests using graham cracker crumbs but I think oatmeal cookie or shortbread cookie crumbs would be delicious too. For even easier cleanup, line your baking pan with foil.

6 tablespoons unsalted butter, melted
2 cups graham cracker crumbs (about 12 graham crackers)
2 ( 8 ounce) packages cream cheese, softened
3/4 cup sugar
2 large eggs
1 teaspoon pure vanilla extract
1 teaspoon lemon juice
1 (10 ounce) jar blueberry jam
1 cup blueberries

Preheat the oven to 350F. Mix butter and graham cracker crumbs in a 9×13-inch baking pan. Press the mixture firmly into the bottom of the pan creating an even layer. Refrigerate while you prepare the filling.

In a large mixing bowl beat the cream cheese with an electric mixer on medium high until creamy. Add sugar, eggs, vanilla, and lemon juice and beat until creamy and well blended.

Stir the jam around in the jar until it is spreadable and then spread it evenly over the crust. Sprinkle blueberries over the jam. Spread the cream cheese mixture evenly over the blueberries.

Bake for 30 minutes, until set and slightly puffed. Remove from the oven and allow to cool to room temperature before covering with plastic wrap and placing in the refrigerator to chill completely. Cut into desired size and shape bars.

Makes one 9×13-inch pan of easy blueberry cheesecake bars.

You might also like…

• Limoncello Cheesecake Bars
• Macadamia Coconut Lemon Bars
• Cream Cheese Swirl Brownies

Ganache is one of those things that sounds complicated but is really simple. It’s just a combination of hot cream and chocolate stirred together until smooth and shiny.  Sometimes a little butter is added for extra shininess.

Talk about transforming a plain pan of brownies into an impressive dessert!  I got the idea from Betty Crocker, when I wanted a nice dessert to take to my friend Nancy, who invited us for dinner.

Betty calls them ganache topped brownie bites. She suggests you mix up a box of brownie mix and bake them in 48 mini muffin cups, which I didn’t have.  So I baked them in a 9×13-inch pan and cut them into rounds.  You could also cut them into squares which would be even easier.

If you prefer you could always begin with your favorite scratch brownies too.

Easy Ganache Topped Brownies Recipe

1 box of brownies, baked according to package directions
2/3 cup heavy cream
1 cup (6 ounces) semisweet chocolate chips or your favorite chocolate chopped
Fresh raspberries, optional

In a small saucepan, heat the heavy cream over low heat to just below boiling. Remove from the heat and stir in chocolate until melted and smooth. Set aside until the mixture is thick enough to coat a spoon, about 15 minutes.

While the ganache cools, cut the cooled brownies into desired shape with a knife or small cookie or biscuit cutter.

Spoon the chocolate ganache mixture onto each brownie and garnish with fresh raspberries, if desired.

More Delicious Brownie Recipes…

• Cookie Dough Brownies
• Outrageous Oreo Brownies
• Easy Cream Cheese Swirl Brownies

I’ve seen recipes for from scratch chocolate chip cookie dough brownies in various cookbooks and on internet recipe sites.  While they sounded good, they also seemed like quite a bit of work. It’s the kind of thing I would have thought nothing of making back in my 20s or 30s. These days I’m on the lookout for delicious shortcut recipes that take less time and effort but still taste great.

When this box of Betty Crocker Chocolate Chip cookie bars mix caught by eye at the market, I decided to give it a try.

The mix makes an 8-inch square pan of cookie dough brownies that everybody loved. It was a little embarrassing to accept such praise from something that began with a mix, but I quickly got over it.

But this mix can be hard to find and I hate running around from store to store hunting down products.

So, I was really happy to run across a recipe from Betty Crocker for Cookie Dough Brownies that uses a package of chocolate chip cookie dough mix and a box of brownie mix and makes up a generous 9×13-inch pan of decadent cookie bars.  (Leave it to Betty.)

I’m in Florida with my Dad this week and since he has a huge sweet tooth decided to make up a batch.

Betty suggests topping these cookie brownie bars with a layer of prepared chocolate frosting and I’ve seen some suggest a rich chocolate ganache instead.  I think they are plenty rich without the icing.  Sometimes less is more when it comes to sweet treats. But don’t let my restraint stop you, feel free to frost away till your heart’s content.

Cookie Dough Brownie Recipe

For the brownie layer:

1 box (19 to 22 ounce) brownie mix
1/3 cup vegetable oil
1/4 cup water
2 large eggs

For the cookie dough layer:

1 package (1 lb 1.5 oz) chocolate chip cookie mix
1/2 cup butter or margarine, softened
1 large egg

1 container chocolate frosting or homemade chocolate ganache (optional)

Preheat oven to 350ºF. Spray bottom only of 13×9-inch pan with cooking spray, grease with shortening, or for easiest cleanup line the pan with foil and grease the foil. In a large mixing bowl stir together the brownie mix, oil, water and 2 eggs as directed on the box. Spread the brownie batter evenly into prepared pan.

In another large mixing bowl, stir together the brownie mix, butter and 1 egg as directed on the box. Drop dough by rounded tablespoonfuls evenly onto brownie batter; press down lightly.

Bake 35 to 40 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Remove from the oven and cool on a wire rack for at least 30 minutes. When cool, frost with a container of prepared frosting or spread with homemade ganache, if desired.

For Chocolate Ganache -  Heat 3/4 cup cream and 2 tablespoons butter to just below the boiling point. Pour over chocolate and allow to sit 3 to 4 minutes.  Stir until smooth and shiny. Spread over cooled brownies.

Source: Betty Crocker

More chocolate brownie recipes…

• Outrageous Oreo Brownies
• Easy Cream Cheese Swirl Brownies
• Easy Chocolate Brownies

The recipe popped back into consciousness and onto the top of my cookie recipe stack after reading Joe’s recent post at Culinary in the Country.

If you like rich and Chewy Chocolate Cookies you’re going to want to put this chewy chocolate cookie recipe on your “to do” list. It’s full of rich dark chocolate goodness from melted bittersweet chocolate, unsweetened Dutch-processed cocoa powder and chunks of bittersweet chocolate.

Coffee has a natural affinity for chocolate, making it deeper. Richer. And this chewy chocolate cookie recipe calls for adding a full tablespoon of espresso powder so you really taste it, but if you prefer, you can always decrease it or leave it out altogether. If you don’t have espresso powder, instant coffee will work too.

You’ll need 4 ounces of chopped bittersweet chocolate divided in half. You melt 2 ounces of it to mix into the dough.

The other 2 ounces of chopped chocolate gets stirred in at the end right before baking.

Since I do quite a lot of baking and have little self control when it comes to cookies, I cut the recipe in half and made just one dozen of these dark chocolate espresso cookies. These beauties are definitely going into my “best recipes” file. 

Chewy Chocolate Cookies with Espresso Recipe (Half Batch)

2 ounces chopped bittersweet chocolate, melted
1 1/2  teaspoons instant espresso powder or instant coffee granules
1/2 cup all-purpose flour
1/4 cup Dutch-process cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon salt
4 tablespoons unsalted butter, softened
3/4 cup granulated sugar
1 large egg
3/4 teaspoon vanilla
2 ounces coarsely chopped bittersweet chocolate

Preheat oven to 350F degrees. Line baking sheets with parchment paper or silicone liners.

Melt 2 ounces of the chopped chocolate in the microwave or on the stove top (whichever you prefer). When the chocolate is smooth, stir in espresso powder or instant coffee. Set aside to rest while you prepare the remaining ingredients.

In a medium bowl, whisk together the flour, cocoa, baking powder and salt and set it aside while you mix the wet ingredients.

In a large mixing bowl, beat together the butter and sugar until creamy. Beat in the eggs, one at a time, mixing well after each addition. Mix in the vanilla. Beat in the melted chocolate and espresso mixture. Stop and scrape down the sides of the bowl with a rubber spatula if necessary to make sure all your ingredients are well blended. Add the flour mixture just until combined. Gently stir in the coarsely chopped chocolate, being careful not to over mix.

Scoop dough by two-tablespoon amounts onto lined baking sheets, spacing the scoops of dough at least 2 inches apart. (I like to do this with a small ice cream scoop.)  Bake until the edges of the cookies are just dry, about 13 to 15 minutes. Remove from the oven and carefully transfer cookies to a wire rack to cool completely.

Makes about about 1 dozen chewy chocolate cookies

Source: Everyday Food

For a full batch of Chewy Chocolate Cookies

You might also like…

• Chewy Chocolate Chip Cookies
• Outrageous Oreo Brownies
• Easy Cream Cheese Swirl Brownies

No recipe here.  Just some food for thought. And a Question. Is food simply fuel or something more?  What do you think? 

I read an interesting post by Leo at Zen Habits yesterday, espousing his views on our relationship with food and suggesting that the answer might lie in redefining food simply as “fuel” for our bodies, separating ourselves from all its other aspects, both painful and pleasurable.

There is some wisdom in what he’s saying and this kind of questioning is great for opening our eyes and expanding our views. 

I probably once shared Leo’s view. But no more. Here’s what I think…

We might be able to use food only as fuel if we were strictly physical beings, but we’re not. We are multifaceted.  We can’t separate our physical selves from our mental, emotional, spiritual, and energetic natures without serious repercussions. Our spirits would rebel.  Heck, our spirits are rebelling. Everywhere I look I see rebelling spirits. Not ghost like spirits. Souls. Higher-selves. True natures. Whatever you choose to call that wiser part of yourself.

I used to think I could control my body - its longings, messages, and desires by exerting extreme control over it. No longer. I have come to see that my body offers deep wisdom in the messages it sends from my soul. Our bodies, minds, and souls are interwoven and can’t be divided, try as we might.

Incredible growth and wisdom is available when we slow down and tune into the signals our bodies are sending us.  What if that’s what all those ailments — allergies, headaches, weight gain, cravings, indigestion, ulcers, high blood pressure — really are?  Messages from us to us.

What is your body trying to tell you? What are you failing to hear? To see? What is it really hungry for?  What are you really hungry for?

I don’t think you don’t need to cut yourself off from food’s pleasures to gain this wisdom. Trust Me. It’s counterproductive to your nature. You just need to start tuning in and paying attention.

So, what do you think?  Is food just fuel or something more?

Okay, I’ve got that out of my system.  Back to cooking and recipes.

You Might Also Like…

• Ending the Food Battle
  
• Mindful Eating
  
• Is My Clutter Making Me Fat?

I love trying new recipes, especially other people’s favorites. This potato chip cookie recipe is from by Mom’s friend Dotty.  My mom is helping me collect favorite cookie recipes from her friends for my cookie website www.best-ever-cookie-collection.com.

This potato chip cookie recipe was one of the first we received.  Dotty got the recipe from her cousin several years ago and usually makes them at Christmas.

I’ve seen potato chip cookie recipes before perusing through old cookbooks, but had never made or tasted them before getting this recipe. Before beginning to bake, I did a little research comparing a few recipes from old community cookbooks and on the web.

Most potato chip cookie recipes call for pecans, but Dotty’s version just says, nuts. I used macadamia nuts to keep them “Mac friendly.”  I am sure either pecans or walnuts would be great. Some called for 2 cups of flour instead of 1 1/2 while others included an egg.

Many potato chip cookie recipes direct you to press the balls of cookie dough with a heavy-bottomed glass dipped in sugar on the cookie sheet before baking.  Dotty suggests you flatten the balls of cookie dough slightly with the back of a fork and sprinkle them with confectioner’s sugar while still warm.  After trying both methods, I think I like Dotty’s way best.  It’s a bit simpler and I’m all about that.

Be sure to use real butter.  In a recipe with so few ingredients, the flavor you get with butter is really important. These spread a bit more than I would have liked so am going to increase the flour to 2 cups in my next batch, which is what several of my favorite baking sources, including Fine Cooking, suggest.

Dotty’s Potato Chip Cookie Recipe

More Potato Chip Cookie Recipes from Around the Web…

Back in college when I was a regular buyer of packaged chocolate chip cookies, Keebler Chocolate Chip Cookies were a personal favorite. I’ve never tried the Health Valley cookies.

These days my favorite packaged chocolate chip cookies come from Tate’s Bake Shop but they’re only available online and in select specialty and higher end grocery stores. If you happen to see them, give them a try.  You won’t be disappointed!

According the the report, CR tested 13 packaged chocolate chip cookie brands. Health Valley’s cookies were described as slightly buttery, while the Keebler cookies were said to be a little like shortbread.

Nine other cookies were rated “Good,” including Walmart’s Great Value brand, Nabisco’s Chips Ahoy! Real Chocolate and Real Chocolate Reduced Fat, Trader Joe’s Dress Circle Crispy Crunchy, Back to Nature Chocolate Chunk, Pepperidge Farm Nantucket Soft Baked Chocolate Chunk Dark, Mrs. Fields Semi-Sweet, Newman’s Own Organics Champion Chip Cookies and Famous Amos Bite Size.

What’s your favorite packaged chocolate chip cookie?

While packaged chocolate chip cookies are better than others, they can’t hold a candle to homemade. If reading this has made you hungry for chocolate chip cookies you can always run to the store and pick up a package.  But if you’d prefer the kind that come from your oven here are some of my favorites…

Favorite Chocolate Chip Cookie Recipes

• Chewy Chocolate Chip Cookies
• Peanut Butter Chocolate Chip Cookies
• Chocolate Chip Cake Mix Cookies