Lovin' From the Oven

Day 12: Chocolate M&M Cookies

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Day 12: Last, but not least, we have chocolate M&M cookies! I’m such a sucker for those holiday M&M’s.

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These turned out really flat, maaaaan. Don’t you have it when that happens?

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I would still give it another whirl and adjust the recipe a little next time.

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I’ll never give up on a cookie. Recipe from Oh Sweet Basil.

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Chocolate M&M Cookies

Ingredients

  • ¾ cup butter, softened
  • ¼ cup white sugar
  • ½ cup brown sugar
  • 1 large egg
  • ¾ teaspoon vanilla extract
  • 1 cup all purpose flour like Gold Medal
  • ¼ cup Rodelle baking cocoa
  • 3 tablespoons instant chocolate pudding mix
  • ¼ teaspoon salt
  • ¾ teaspoon baking soda
  • ¾ cup mini chocolate chips
  • 1 cup mini m&m's

Directions

  1. Preheat the oven to 350 degrees.
  2. Cream the butter and sugars until smooth. Add the egg and vanilla.
  3. Gradually mix in the flour, cocoa, pudding, salt, and baking soda until just combined. Add the chocolate chips and m&m's.
  4. Scoop the dough into balls and place onto lined baking sheet. Bake for 8-10 minutes.
https://lovintheoven.com/day-12-chocolate-mm-cookies/

Day 11: Cookies ‘n Cream Peanut Butter Cookies

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IMG_9540Day 11: Cookies ‘n Cream Peanut Butter Cookies. Whew, that was a long title. That’s because there’s a whole lot in these cookies: peanut butter, Oreos, white chocolate chips, and regular chocolate chips. IMG_9543

These cookies are a little more crumbly than I’d like, but they still taste great. Not all cookies can be as chewy and soft as the ones I love, right? IMG_9551

I guess I have to be fair to all the cookie lovers out there. Everyone favors a different kind of cookie. I’m keeping it versatile on my blog to please all the cookie lovers!
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Heck, I don’t even like peanut butter cookies. That’s just how much I love you guys.IMG_9559Recipe from Crazy for Crust.

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Day 11: Cookies ‘n Cream Peanut Butter Cookies

Ingredients

  • 1/2 cup butter, softened
  • 3/4 cup peanut butter
  • 3/4 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla
  • 1 tablespoon milk
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 1/2 cups flour
  • 1/2 cup white chocolate chips
  • 1/2 cup chocolate chips
  • 10-12 Oreos, chopped (about 1 3/4 cups)

Directions

  1. Preheat oven to 350°F. Line 2 cookie sheets with silpat baking mats.
  2. Cream together the butter, peanut butter, and both sugars. Mix in egg, vanilla, milk, salt, and baking soda.
  3. Gradually stir in the flour until just combined. Stir in both kinds of chocolate chips and chopped Oreos.
  4. Scoop 2 tablespoon sized balls of dough. Use a fork to make a small criss-cross pattern on the top.
  5. Bake for 8-10 minutes.
https://lovintheoven.com/cookies-n-cream-peanut-butter-cookies/

 

Day 10: Pumpkin Snickerdoodles

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Day 10: Pumpkin Snickerdoodles. I made these for Thanksgiving and these were probably my favorite out of my Thanksgiving batch. I think I left them in the oven just a minute too long because they were a little tougher than I would have liked the day after. Under-baking is the key to these cookies.pumpkin snickerdoodles

Pumpkin is not just for the fall and Halloween. It’s available year round so take advantage of it!
pumpkin snickerdoodlesThese cookies crackled beautifully and have the slightest hint of pumpkin. The pumpkin flavor isn’t very strong, so even those on the fence about pumpkin would enjoy these. Recipe from The Recipe Critic.

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Pumpkin Snickerdoodles

Ingredients

  • ½ cup unsalted butter
  • ⅓ cup lightly packed brown sugar
  • ½ cup white sugar
  • ½ teaspoon vanilla extract
  • ⅓ cup canned pumpkin
  • ¾ teaspoon ground cinnamon
  • ¼ teaspoon each nutmeg and ground cloves
  • ¼ teaspoon salt
  • ½ teaspoon baking soda
  • ¼ teaspoon cream of tartar
  • 1 and ½ cups white all-purpose flour
    • Rolling the cookies
  • 4 tablespoons white sugar
  • ¾ teaspoon ground cinnamon

Directions

  1. Preheat the oven to 350 degrees F.
  2. Cream together the butter and both sugars. Add in the vanilla, pumpkin, cinnamon, nutmeg, cloves, and salt.
  3. Gradually mix in the baking soda, cream of tartar, and flour until just combined.
  4. Roll out balls of dough and then roll in a bowl that has the white sugar + ground cinnamon.
  5. Place on a cookie sheet and bake 13-15 minutes. Slightly under-baking these cookies yields soft and tender cookies.
https://lovintheoven.com/pumpkin-snickerdoodles/

 

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