Cookies Archives - Wife Of A Hunter

Christmas Cookie Box

Sophie May — Wed, 22 Dec 2021 00:28:23 +0000

If you are looking for a last minute gift idea, this shortcut Christmas Cookie Box is for you. For the most part, each recipe uses a mix you can find at your local grocery store or find a substitute for. Each is extremely delicious with a little pizzazz to keep it from just being store bought. I made these cookie boxes for people at my church, my coworkers, my parents, my in-laws… you name it, I probably made one for them. THEY WERE A HIT! Every last one was eaten at my work. I was blown away! I got so many compliments and guys they aren’t hard to make. Santa will approve of each of these!

All the cookies I had in my Christmas Cookie Box are as follows (click the name and it will take you to the recipe):

Hello Dolly Bars

Prickly Pear Thumbprint Cookies

Brownie Bites

Cookie Butter Stuffed Snickerdoodles

Peanut Butter Cookies

Cinnamon Roll Sugar Cookies

Cinnamon Coffee Cake Balls

Oatmeal Scotchies

Gingerbread men are just plain store bought mix with decorative icing.

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Oatmeal Scotchies

Sophie May — Wed, 22 Dec 2021 00:19:54 +0000

Oatmeal Scotchies are some of my family’s favorite cookies! I may be a grandma, but I love oatmeal cookies! Oatmeal raisin cookies are okay, but I love them with butterscotch chips. The only problem with this recipe is they hardly ever make it to the morning 😂. If you’re looking for some oatmeal cookies without raisins and you can still tell yourself “they’re oatmeal so they can’t be that unhealthy” these are the cookies for you!!

Oatmeal Scotchies

Delicious Oatmeal butterscotch cookies.

Course Dessert

Cuisine American

Keyword American, Cookies, Dessert, Oatmeal, Scotchies

Prep Time 10

Cook Time 10

Total Time 20

Servings cookies

Author Sophie May

Ingredients

1 bowl oatmeal cookie dough I have linked my favorite recipe; can also use Betty Crocker
5.5 oz butterscotch chips this is about 1/2 a bag; use more if desired

Instructions

Preheat oven to 350°.
Prepare your favorite oatmeal cookie dough. Make sure ingredients are mixed well.
Fold in butterscotch chips.
On a parchment lined cookie sheet(s), place 1 T balls of dough.
Bake for 10 minutes or until edges are golden brown. Enjoy!

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Cinnamon Roll Sugar Cookies

Sophie May — Tue, 21 Dec 2021 23:06:52 +0000

Who doesn’t love cinnamon rolls?? What about sugar cookies in the form of a cinnamon roll i.e. Cinnamon Roll Sugar cookies! These kind of came to me in a fever dream of sugar and happiness and will be great for the family.

These bad boys are just tasty sugar cookies with a little cinnamon roll twist. The only thing to keep in mind though is they make A LOT. If you keep them small, they’ll make 50!! If you make them bigger, they are still pushing over 30 so bring a hungry family and lots of milk.

Cinnamon Roll Sugar Cookies

Tasty cookies for cinnamon roll lovers!

Course Dessert

Cuisine Dessert

Keyword Cinnamon, Cinnamon Roll, Cookies, Sugar

Prep Time 1 15

Cook Time 10

Total Time 1 25

Servings cookies

Author Sophie May

Equipment

Stand Mixer

Ingredients

Sugar Cookie:

1 C salted butter
3/4 C brown sugar
1/2 C white sugar
2 eggs
1/2 tsp vanilla
1/2 tsp maple extract
1 C cake flour
1 3/4 C all purpose flour
1 tsp baking soda

Cinnamon Filling:

1 1/4 C brown sugar
3.5 T cinnamon
4.5 T melted butter

Glaze:

1 C powdered sugar
1 tsp vanilla
2.5 T milk

Instructions

Sugar Cookie:

Cream together butter and sugars. On my mixer I used my paddle attachment and set my speed to low for 30 seconds, medium for 30 seconds, and then high for 30 seconds. It came out creamed and fluffy.
Add eggs one at a time.
Add vanilla, maple, cake flour, all-purpose flour, baking soda, and mix for one minute until fully incorporated.
Refrigerate for 30 minutes
Once chilled, roll dough out into a 1/4 inch thick rectangle on a lightly floured sheet of wax paper.

Filling:

Combine all filling ingredients until well incorporated.

Assemble:

Spread filling evenly across the dough like you would a cinnamon roll.
Using the wax paper to aid you, roll the dough up into a tight log. The tighter you can make it the better.
Freeze for 20-30 minutes.
Preheat oven to 350°.
Line two baking sheets with parchment paper and set aside.
Cut dough into 1/2 inch slices and place flat on baking sheet, two inches apart.
Bake for 8-10 minutes or until edges are slightly golden.
Let cool completely.

Glaze:

Combine glaze ingredients until well mixed.
Once cookies have cooled completely, drizzle however much or little you desire. Enjoy!

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Hello Dolly Bars

Sophie May — Tue, 21 Dec 2021 22:54:31 +0000

Hello Dolly Bars are these little seven-layer style bars I get from Haby’s, a German bakery out in Castroville normally on my way home from work. They are delicious and made me want to recreate it myself!

Hello Dolly Bars have white chocolate, regular chocolate, nuts, coconut, butterscotch, and all the other beautiful things in life all rolled up into one. Again, they seem overwhelming to look at or even read about but they go together perfectly. Give it a shot this Christmas season and you can thank me when you’re done!

Hello Dolly Bars

Basically a delicious 7 layer bar for your consuming pleasure!!

Course Dessert

Cuisine American

Keyword American, Bars, Cookies, Dessert, Hello Dolly Bars

Prep Time 10

Cook Time 30

Total Time 40

Servings 9x13 pan

Author Sophie May

Equipment

9x13 pan

Ingredients

7 oz honey graham cracker crumbs
1 stick salted butter melted
2 T brown sugar
2 T vanilla cake mix
1.5 C semi-sweet chocolate chips
1.5 C white chocolate chips
1.5 C butterscotch chips
1/2 C shredded sweetened coconut
1.5 C finely chopped nuts I like using pecans
14 oz sweetened condensed milk 1 can

Instructions

Preheat oven to 325°.
Grease the inside of your 9x13 baking dish well.
Combine melted butter, crumbs, brown sugar, and cake mix in a bowl until fully incorporated.
Press mixture into the pan until bottom is covered.
Layer chocolate chips, coconut, white chocolate chips, butterscotch, and nuts.
Pour sweetened condensed milk over everything. DON'T MIX IT.
Bake for 30 minutes or until golden brown. ENJOY!

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Prickly Pear Thumbprint Cookies

Sophie May — Tue, 21 Dec 2021 22:36:53 +0000

These Prickly Pear Thumbprint cookies add a little different flair to my Christmas box of cookies. It is also a great addition to the recipes I have made with my prickly pear jelly!

Honestly every dessert I have made with my prickly pear jelly has turned out surprisingly great. It has its obvious sweet taste, but with the added little tangy sour that makes it unique. These are pretty easy to make too. Just really sugar cookies cooked with prickly pear jelly in the middle. Don’t let the ease of the recipe discourage you though because these cookies will have you running back to eat the whole plate!

Prickly Pear Thumbprint Cookies

Another delicious way to use your prickly pear jelly!

Course Dessert

Cuisine American

Keyword American, Cookies, Dessert, Prickly Pear

Prep Time 1 15

Cook Time 11

Total Time 1 26

Servings cookies

Author Sophie May

Ingredients

1 box Krusteaz butter vanilla sugar cookie mix
1 egg according to cookie mix instructions
1 stick salted butter softened; according to cookie mix instructions
1/4 C white sugar to roll dough in
1/3 C prickly pear jelly

Instructions

Combine cookie mix, egg, and salted butter. Mix until fully incorporated/smooth.
Chill for 30 minutes. This will make the dough less sticky to handle.
Place sugar in a small bowl.
Scoop 1 T sized balls, roll until round, and then roll them in sugar until coated. Set on a parchment lined cookie sheet(s) 2 inches apart.
Press an indent in the top of your cookie with your thumb to almost make a bowl shape.
Chill for another 30 minutes.
Preheat oven to 375°.
In a bowl, microwave jam for 10 seconds or until jelly is stir-able.
Spoon jelly into the indent of the cookies. Don't overfill, just to the top.
Bake for 11 minutes, or until edges are golden brown.
Enjoy!

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Peanut Butter Cookies

Sophie May — Tue, 21 Dec 2021 21:58:14 +0000

These Peanut Butter Cookies are so good they have actually started family fights🤣. I won’t go into details, but I had to make like two more batches of them so everyone could have enough lol. This recipe is just me dolling up a Betty Crocker cookie mix, and boy is it good!

I kind of happened upon this recipe because I went to the store looking for some stuff to make cookies and this mix was by far the most picked through. I thought that means it has to be good, and I was right! Just think tasty peanut butter cookies with a chocolate drizzle and a little extra sugar to throw all of it together. ENJOY!

Peanut Butter Cookies

These cookies are so good they have even caused fights at Christmas so be sure to make a lot!!

Course Dessert

Cuisine American

Keyword American, Cookies, Dessert, Peanut Butter

Prep Time 5

Cook Time 10

Decorating Time 10

Total Time 25

Servings cookies

Author Sophie May

Ingredients

1 mix Betty Crocker Peanut Butter Cookie Mix
3 T vegetable oil according to cookie bag instructions
1 T water according to cookie bag instructions
1 egg according to cookie bag instructions
5 oz Reese's Peanut Butter Chips 1/2 bag
white sugar to sprinkle the tops with
1 bag milk, dark, or semi-sweet chocolate chips melted; I used Ghirardelli chips

Instructions

Cookie Instructions:

Preheat oven to 375°.
Combine cookie mix, oil, water, and egg until dough forms and well incorporated.
Fold in Reese's peanut butter chips.
On a parchment lined cookie sheet(s), place dough balls (~1 T) 2.5 inches apart.
Using a fork, press the tops of the balls to form a crisscross pattern.
Sprinkle with sugar.
Bake for 8-10 min or until edges are golden brown.
Sprinkle again with sugar.
Let cool completely. If in a time crunch you can refrigerate or place them in the freezer to speed up the cooling process.

Decorate:

Melt your chocolate chips in a bowl until they are smooth (~30 sec intervals).
Drizzle the tops or dip the cookies in the chocolate.
Let cool until set. Again you can speed this process up by refrigerating or freezing your cookies.
Enjoy!

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Apple Cinnamon Oat Cookies

Sophie May — Wed, 03 Nov 2021 00:38:06 +0000

These Apple Cinnamon Oat Cookies are sure to be a treat this fall season.

Besides the change in weather (only kind of thanks Texas lol) the changing of certain acceptable flavors is one of the best parts of Summer ending and autumn beginning! And don’t let people tell you every dessert has to be pumpkin spice. I do love pumpkin spice, but sometimes I like a change of pace. These apple cinnamon cookies are one of those great changes of paces!

I went to a pumpkin patch with my husband and dog a couple of weeks ago in Medina Texas. I did not know at the time Medina was the apple capital of Texas. We ended up basically ignoring the pumpkins and buying a bunch of apples, apple jelly, apple ice cream, and apple juice and loving every second of it! I had a couple of leftover apples and decided I wanted to make my own dessert with them. I ended up with this delicious oatmeal creation that will knock you right into a crisp November day in the northeast! You don’t need fresh apples from your state’s apple capital to make these cookies, but they sure do help. As long as people like apples and oatmeal in your house these will go fast so I hope you ENJOY and have continued good luck this hunting season!!

Apple Cinnamon Oat Cookies

Great cookies for this fall season!

Course Breakfast, Dessert

Cuisine Dessert, Fall

Keyword Autumn, Breakfast, Cookies, Dessert, Fall

Prep Time 20

Cook Time 26

Total Time 46

Servings cookies

Author Sophie May

Ingredients

Apple Cinnamon Oat Cookies

2 C old fashioned oats
1/4 C cake flour
3/4 C all purpose flour
1/2 tsp baking soda
1/2 C salted butter
1 tsp vanilla
1 tsp maple extract
2 tsp cinnamon
3/4 C brown sugar
1/2 C granulated sugar
2 large eggs
1 C honey crisp apple cored; cubed
1/2 C chopped nuts I used walnuts, but pecans would also be great

Icing

1.5 C powdered sugar
3 T milk
1/2 tsp vanilla
1/2 tsp maple extract

Instructions

Cookies

Heat oven to 350 °F.
Line two baking sheets with parchment paper and set aside.
Cream together butter and sugars. On my mixer I used my paddle attachment and set my speed to low for 30 seconds, medium for 30 seconds, and then high for 30 seconds. It came out creamed and fluffy.
Add eggs one at a time.
Add vanilla, maple extract, cake flour, all-purpose flour, baking soda, cinnamon, and mix for one minute until fully incorporated.
Fold in oats until well incorporated.
Fold in apples until well incorporated.
Make ~1.5-2 T balls of dough and set on sheet pan. Make sure oats and apples are well mixed in or cookies will spread.
Do not overcrowd the sheet pan. I put ~6-8 cookies per sheet.
Cook for ~13 minutes or until dough becomes slightly crisp or until desired done-ness.***
Let rest for 3-5 minutes. And enjoy.... or if you want them iced, while you are waiting for them to cool, follow the below:

Icing

Combine all icing ingredients and stir until smooth.
Once the cookies have cooled, drizzle them with the icing.
Enjoy!

Notes

***HACK: if your cookies are not circular, while they are still warm put a round glass around them and move in a circular motion...sort of knocking the cookie gently around the inside of the glass. Due to the softness of the cookie, it will mold into a circle. This has to be done while they are piping hot or they will break.

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Pumpkin Spice Cookies

Sophie May — Sun, 03 Oct 2021 17:44:47 +0000

These Pumpkin Spice Cookies are easy and delicious. They are perfect for when you have guests over to watch football or just hangout this fall.

I was listening to the “Four Things with Amy Brown” podcast when she spoke about some cookies she made using pumpkin puree and spice cake. She said she like to jazz them up with some cream cheese frosting. These cookies sounded easy and delicious. I wanted to try my hand at jazzing them up myself.

I created my own cream cheese frosting and boy is it good. I add walnuts and chocolate chips to the cookies to give them some texture. The cinnamon sugar sprinkled on top really tops the cookie perfectly.

These cookies lasted 2 days between four people. They are that good.

Make sure to refrigerate them if they won’t be eaten within a day. Enjoy!

Pumpkin Spice Cookie

Manifest the cold weather and spooky season with these pumpkin cookies!

Course Dessert

Cuisine American

Keyword American, Autumn, Cookies, October

Prep Time 20

Cook Time 15

Total Time 35

Servings cookies

Author Sophie May

Ingredients

Cookies

1 package spice cake mix
1 can pumpkin puree
1/2 tsp pumpkin spice
1 C chopped walnuts or more
1 C mini chocolate chips or more

Icing

6 oz cream cheese extremely softened
1/3 C salted butter extremely softened
1/2 T maple extract
1.5 C powdered sugar
cinnamon sugar enough to sprinkle at the end

Instructions

Preheat oven to 350 °F.
Grease your cookie sheets.
In a large bowl stir together your cookie ingredients until well mixed.
Place cookie dough onto the greased cookie sheets.
Bake the cookies for 12-15 minutes and allow them to rest for around 5-10.
While cookies are cooling, in a medium sized bowl, combine the icing ingredients and mix well until completely incorporated.
Top your cookies with icing and sprinkle your cinnamon sugar on top.
ENJOY!

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PBC Cookies

Sophie May — Fri, 30 Jul 2021 21:49:48 +0000

These PBC Cookies are the best of both worlds. One side is chocolate with peanut butter and the other is peanut butter with chocolate.

My go to candy, whether it is a road trip snack or cure for a sweet tooth, is Reese’s. They have always been my favorite. When trick-or-treating as a child, I was always most excited for the Reese’s and Butterfingers. You can’t beat the chocolate and peanut butter ratio.

My favorite Reese’s right now, when I can’t find the Nutrageous ones, are Reese’s Dark Chocolate thins. Being dark chocolate and peanut butter, I can pretend they are healthy. HA! But anywhoooo, I had a bunch on hand and wanted to whip up a dessert for my family. Not knowing whether I wanted a chocolate base or a peanut butter base, I decided to do both. And these beautiful Frankenstein cookies were born. I hope you enjoy them as much as us!!

PBC Cookies

Delicious peanut butter and chocolate cookies.

Course Dessert

Cuisine American

Keyword Cookies, Dessert, Reese's

Prep Time 20

Cook Time 15

Total Time 35

Servings HUGE cookies

Author Sophie May

Equipment

Mixer

Ingredients

1 C salted butter
3/4 C brown sugar
1/2 C white sugar
2 eggs
1 tsp vanilla
1 C cake flour
1 3/4 C all-purpose flour
1 tsp baking soda
1/2 C Reese’s peanut butter
1/2 C chocolate chips I used dark chocolate
1/4 C Dutch processed cocoa
3/4 C Reese’s peanut butter chips
10 Reese’s thins I used dark chocolate

Instructions

Heat oven to 350 °F.
Line two baking sheets with parchment paper and set aside.
Cream together butter and sugars. On my mixer I used my paddle attachment and set my speed to low for 30 seconds, medium for 30 seconds, and then high for 30 seconds. It came out creamed and fluffy.
Add eggs one at a time.
Add vanilla, cake flour, all-purpose flour, baking soda, and mix for one minute until fully incorporated.
Split dough in half, moving half the dough to a new bowl.
In one bowl, add peanut butter. Mix well.
Once mixed, fold in chocolate chips.
In the OTHER bowl, add cocoa. Mix well.
Fold in peanut butter chips.
Scoop out cookie dough from each bowl (heaping scoop ~2-3T per bowl).
Work the dough together, but don’t mix it.
Flatten out, like a pancake, and place Reese’s in the middle
Work the dough around it. You need the dough to stick together, but be separate in color.
Do not overcrowd the sheet pan. I put ~4-5 cookies per sheet.
Cook for 10-12 minutes or until dough becomes golden brown or until desired done-ness.
Let rest for 3-5 minutes and ENJOY!

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Oreo Double Doozie

Sophie May — Fri, 09 Jul 2021 03:35:49 +0000

This past week Crumbl had a “People’s Choice” cookie, where they let their customers decide on what type of cookie they wanted to see. That cookie was an Oreo cookie with marshmallow filling as well as a bunch of other goodness. This was by far the best cookie Crumbl had created. With this bit of deliciousness on my brain, I started getting major Great American Double Doozie vibes. *Queue meeting friends at the mall in middle school flashback* #nostalgic

This recipe won’t require your mom to drop you off at a mall while she patiently waits in the parking lot for your flip phone call since texting either didn’t exist or it cost an arm and a leg to have that luxury. This Oreo Double Doozie recipe is right at your fingertips waiting for you to make it.

If you’ve had the people’s choice cookie from Crumbl don’t think of this is an exact replica. I thought their cookie was a little heavy on the butter, so I toned that down a bit. Also, I haven’t had a Double Doozie from Great American Cookies since that middle school time making these cookies not a copycat, just my take on a delicious cookie lol. So, frost your tips and your cookies and get to baking. ENJOY!

Oreo Double Doozie

Delicious Double Decker Cookie

Course Dessert

Cuisine American

Keyword Cookies, Dessert, Oreo

Prep Time 20

Cook Time 10

Total Time 30

Servings Cookies

Author Sophie May

Equipment

Mixer

Ingredients

Cookie

1 C salted butter
2/3 C brown sugar
1/2 C white sugar
2 eggs
1 tsp vanilla
1 C cake flour
1 3/4 C all-purpose flour
1 tsp baking soda
1/2 C Dutch Processed Cocoa
20 Oreo cookies without frosting 10 individual sandwiches with the filling reserved for the icing; broken roughly
10 Oreo cookies without frosting 5 individual sandwiches with the filling reserved for the icing; crushed to a powder

Filling

1 C buttercream
3/4 C marshmallow fluff
15 Oreo cookie's filling from above the reserved icing
4 whole Oreos roughly crushed to whip into icing

Instructions

Cookie Instructions

Heat oven to 350 °F.
Line two baking sheets with parchment paper and set aside.
Cream together butter and sugars. On my mixer I used my paddle attachment and set my speed to low for 30 seconds, medium for 30 seconds, and then high for 30 seconds. It came out creamed and fluffy.
Add eggs one at a time.
Add vanilla, cake flour, all-purpose flour, baking soda, cocoa and mix for one minute or until fully incorporated.
Fold in broken Oreo cookies.
Scoop out cookie dough (heaping scoop ~2 T) and roll into balls. Pat them down so they are less than a 1/4 inch thin. They will puff up a bit when they bake.
Place flattened dough rounds on parchment paper. Do not overcrowd the sheet pan. I put ~6-8 cookies on a sheet pan.
Sprinkle crushed Oreos on top and pat into the dough. This will bind the cookies to the dough so they don't flake off when you eat them.
Cook for ~10 minutes.
Let cookies completely cool.

Filling Instructions

In a medium sized bowl, mix together the buttercream and marshmallow fluff.
Fold in Oreos.

Assembly Instructions

Let cookies cool completely.
Once cool, take a cookie and spread buttercream mixture generously in the middle.
Top with another cookie and ENJOY!

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