Mom on the Make

Finding fun amidst the chaos of Motherhood

Oatmeal Scotchies Recipe

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I had butterscotch morsels taking up space in my baking cupboard and decided to try out the oatmeal scotchies recipe on the back of the bag.

This is such a great alternative to baking the same old chocolate chip cookie recipe.

Here’s the yummies…

oatmeal scotchies recipe

Try not to eat all of the dough!

oatmeal scotchie recipe

Delicious and crisp right from the oven.

oatmeal scotchies recipe

Delicious blend of butterscotch and oatmeal – delectable.

Here’s the recipe….

Oatmeal Scotchies Recipe
 
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Recipe type: Dessert
Ingredients
  • 1¼ cups unsifted flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • 1 cup butter, softened
  • ¾ cup brown sugar, firmly packed
  • ¾ cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 3 cups Old-Fashioned Quaker oats
  • 1 (11 ounce) package Nestle Toll House butterscotch-flavored morsels (about 2 cups)
Instructions
  1. Preheat oven to 375 degrees F.
  2. Combine flour, baking soda, salt, and cinnamon in a small bowl; set aside.
  3. Beat butter, granulated sugar, brown sugar, eggs, and vanilla extract in a large bowl.
  4. Gradually beat in flour mixture.
  5. Stir in oats and morsels. Try not to eat all of the dough. 🙂
  6. Drop by rounded Tablespoonfuls onto an ungreased baking sheet.
  7. Bake 7 to 8 minutes for chewy cookies, 9 to 10 minutes for crisp cookies.
  8. Cool on baking sheets for 2 minutes, remove to wire racks to cool completely.

 

See’s Candy and Valentine’s Day

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I always look forward to Mountain Man giving me my traditional See’s Candies one pound heart shaped box of chocolates.

See’s makes the best chocolates on the planet.

I felt the need to take photos of my delicious chocolates to share……

By the way, this was probably one of the most fun photo sessions for a post.  🙂

Check out some of my most favorite See’s candies…..

see's candy heart box

see's candy

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Milk Chocolate California Brittle……

see's california brittle

Chocolate almond nougat, Polar Bear Paw, and marzipan………
see's candies

California Brittle, Strawberry heart shaped truffle, California Crunch, Milk Chocolate Almonds.

see's candies

Love the See’s Valentine’s boxes…..

see's candies

Happy Valentine’s Day Everyone!

Heart Collage2

I love Chocolates

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I know, I know, I just posted that my body needed more veggies, but chocolates are a must too. 🙂  Wouldn’t you agree?

Around Valentine’s Day, there are so many beautiful candy displays around, its difficult to not think about chocolate.

I took Imagineer to the ice cream shop yesterday to treat her to a scoop of Almond Joy and a scoop of Cherry Vanilla.

We decided that we needed to order a few chocolates as well……chocolate nut clusters and sea salt caramels to be exact.

Here’s a few photos of our treats….

bag of chocolates

caramels and nutscaramels and chocolate covered nuts

chocolate caramels and nuts

I love sea salt with caramel and chocolate.  So good.

Easy Snickerdoodles

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I love snickerdoodles.

And, I really enjoy it when I find a version of snickerdoodles that is just a little better than the last recipe I was using.

Tonight, Bam Bam really wanted homemade cookies, and the only cookie I could make with our ingredients on hand was snickerdoodles.

LOVE snickerdoodle dough……

snickerdoodle dough

And I really love rolling the dough in cinnamon and sugar……

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Walnut size dough balls all ready to go in the oven…..

snickerdoodle recipe

Out of the oven and cooling……

snickerdoodle recipe

snickerdoodle cookies

Bowl full of goodness…….

snickerdoodle cookie recipe

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snickerdoodles

Here’s the recipe…..

Easy Snickerdoodles
 
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Ingredients
  • 1 cup shortening
  • 1½ cups white sugar
  • 2 eggs
  • 2¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons cream of tartar
  • ½ teaspoon salt
  • 2 tablespoons white sugar
  • 2 teaspoons ground cinnamon
Instructions
  1. Preheat oven to 375 degrees F.
  2. In a medium bowl, cream together the shortening and 1½ cups sugar.
  3. Stir in the eggs.
  4. Sift together the flour, baking soda, cream of tartar, and salt over the bowl.
  5. Stir sifted ingredients into the creamed mixture until well blended.
  6. In a small bowl, stir together the 2 tablespoons of sugar, and the cinnamon.
  7. Roll dough into walnut sized balls, then roll the balls in the cinnamon sugar mixture.
  8. Place them onto a parchment paper lined cookie sheet, two inches apart.
  9. Bake for 8 to 10 minutes in the preheated oven.
  10. Edges should be slightly brown.
  11. Remove from sheets to cool on wire racks.

ENJOY!!

Andes Mints Cookie Recipe

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2013-01-02 21.10.11Unbelievable.  Melt in your Mouth.  Decadent.

Words that popped into my mind when thinking about how to describe these cookies.

If you enjoy Andes Mints, drop everything you’re doing right now and make these cookies!!

Love, love, love them!

We had purchased two boxes of Andes Mints last week and wanted to make something with them before they played a disappearing act on us due to 10 hands in this house that enjoy snacking on chocolates.

We finally set aside some time last night to make these little gems, and oh my goodness, they are amazing.

There is a little more effort involved in these as opposed to most cookies, but so worth it.

One part of the recipe calls for a standing mixer where you beat eggs, vanilla and sugar for 15 minutes.  I only have a hand mixer, so that was a little awkward for me, but it worked out.  Note to self:  buy a standing mixer.  It will be better for my neck.

You will begin by melting chocolate and mixing in the Andes Mints, while watching them melt.  You will then start the 15 minute process of blending the sugar, eggs and vanilla.

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Andes Mints Cookie Recipe
 
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Author:
Ingredients
  • Brownie Cookies
  • 10 ounces semisweet chocolate, finely chopped (I used Nestle semisweet chocolate chips)
  • 3 tablespoons unsalted butter
  • 2 ounces chopped Andes mints (about ⅓ cup)
  • 2 eggs
  • ⅓ cup sugar
  • 1 teaspoon vanilla extract
  • ¼ cup all-purpose flour
  • ¼ teaspoon baking powder
  • Mint Chocolate Glaze
  • 2 ounces semisweet chocolate, finely chopped (I used the Nestle chocolate chips again. Easier than chopping!)
  • 1 tablespoon butter
  • 1½ ounces chopped Andes mints
  • Extra chopped Andes mints
Instructions
  1. Heat oven to 350 degrees.
  2. Line two baking sheets with parchment paper.
  3. Combine the 10 ounces of chopped semisweet chocolate and 3 tablespoons of butter in a medium microwave-safe bowl.
  4. Microwave for 20 seconds, stir then microwave for another 20 seconds.
  5. Repeat this process until the chocolate and butter have melted. This only took me about 1½ minutes.
  6. Now, stir in the chopped Andes mints.
  7. Continue to stir until melted.
  8. The heat from the chocolate and butter should be enough to melt the Andes mints.
  9. If they do not melt when stirred in, simply place back into the microwave for 20 seconds to help melt.
  10. Combine eggs, sugar and vanilla extract in a stand mixer, fitted with whisk attachment, then beat on medium speed for 15 minutes.
  11. After 15 minutes, the eggs should have become pale yellow in color, thickened and glossy.
  12. At this point, the eggs and sugar should be at the stage where when you pull the beater out of the mixture, the mixture will slowly fall back into itself.
  13. Place a sifter over chocolate mixture then add flour and baking powder.
  14. Sift over chocolate.
  15. Then, gently stir the sifted flour and baking powder into the chocolate.
  16. Add the whipped egg and sugar and gently fold into the chocolate.
  17. Time to scoop onto cookie sheet and cook
  18. Spoon a heaping tablespoon of the cookie batter onto the lined baking sheet, leaving about 3 inches between each cookie (they do spread out a bit when baking).
  19. Bake 8 to 10 minutes or until the cookies have puffed and cracked on top.
  20. Cool completely on baking sheet. As the cookies cool, they will deflate a little.
  21. Once cookies have cooled, make the chocolate glaze.
  22. Make the Chocolate Glaze Topping
  23. To make glaze, combine chocolate and 1 tablespoon of butter in a small microwave-safe bowl.
  24. Microwave for 20 seconds, stir, then microwave for another 20 seconds.
  25. Repeat this process until the chocolate and butter have melted. (This takes about a minute).
  26. Stir in the Andes mints, then spoon about 1 teaspoon of glaze onto each cookie and spread into a thin layer.
  27. Top with the extra mints. We found that the more mints we put on top, the better.
  28. SO delicious.

I found this recipe at Inspired Taste and am so glad I did.  These cookies have such a rich chocolate mint taste, and the soft chocolate cookies are a soft brownie texture.

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