Pioneer Woman's Cookies | Taste of Home Community
Show Subscription Form

Pioneer Woman's Cookies

Last post May 23, 2008 9:46 AM by c_oo_kie . 6 replies.

Forum Jump:
Page 1 of 1 (7 items)
  • Pioneer Woman's Cookies

      Caramel Heavenlies

    12 graham crackers (43/4 x 21/2 inches)
    2 cups miniature marshmallows
    3/4 cup butter or margarine
    3/4 cup packed brown sugar
    1 teaspoon ground cinnamon
    1 teaspoon vanilla extract
    1 cup sliced almonds
    1 cup flaked coconut

    Line a 15-by-10-by-1-inch baking pan with foil. Place graham crackers in pan; cover with marshmallows. In a saucepan over medium heat, cook and stir butter, brown sugar and cinnamon until the butter is melted and sugar is dissolved. Remove from heat; stir in vanilla. Spoon over the marshmallows. Sprinkle with almonds and coconut. Bake at 350 degrees for 14-16 minutes or until browned. Cool completely. Cut into 2-inch squares, then cut each square in half to form triangles.
    Yield: about 6 dozen.


    Cranberry Pistachio Biscotti
    1/4 cup light olive oil
    3/4 cup white sugar
    2 teaspoons vanilla extract
    1/2 teaspoon almond extract
    2 eggs
    1 3/4 cups all-purpose flour
    1/4 teaspoon salt
    1 teaspoon baking powder
    1/2 cup dried cranberries
    1 1/2 cups pistachio nuts

    1. Preheat the oven to 300 degrees F (150 degrees C).
    2. In a large bowl, mix together oil and sugar until well blended. Mix in the vanilla and almond extracts, then beat in the eggs. Combine flour, salt, and baking powder; gradually stir into egg mixture. Mix in cranberries and nuts by hand.
    3. Divide dough in half. Form two logs (12×2 inches) on a cookie sheet that has been lined with parchment paper. Dough may be sticky; wet hands with cool water to handle dough more easily.
    4. Bake for 35 minutes in the preheated oven, or until logs are light brown. Remove from oven, and set aside to cool for 10 minutes. Reduce oven heat to 275 degrees F (135 degrees C).
    5. Cut logs on diagonal into 3/4 inch thick slices. Lay on sides on parchment covered cookie sheet. Bake approximately 8 to 10 minutes, or until dry; cool.

    The VERY best Chocolate Chip Cookies
    3/4 cup white sugar
    3/4 cup brown sugar
    1 cup vegetable oil (NOT shortening)
    2 eggs
    1 tsp vanilla
    1tsp baking soda
    1tsp salt
    2 1/2 cups flour
    choc. chips (I use a bunch)

    Cream together both sugars and oil. Add one egg, mix well, add second egg and mix well. Now add vanilla, mix well. Add all at once salt, soda, and flour. Beat until well blended. Add chocolate chips.
    Bake at 325 for approx. 8-9 minutes, don’t over bake.
    This batter also makes fab. white choc. macadamia nut cookies, or is great with any other nut and/or chip combo. The cookies stay nice and moist, I think due to the oil instead of butter/shortening.


    Warm Toasted S'Mores Bars
    1 pouch Betty Crocker sugar cookie mix
    1 cup graham cracker crumbs
    1 cup butter or margarine, melted
    3 cups milk chocolate chips (18 oz)
    4 1/2 cups miniature marshmallows

    1. Heat oven to 375°F. In large bowl, stir together cookie mix and crumbs. Stir in melted butter until soft dough forms. Press into ungreased 13×9-inch pan.
    2. Bake 18 to 20 minutes or until set. Immediately sprinkle chocolate chips over crust. Let stand 3 to 5 minutes or until chocolate begins to melt. Spread chocolate evenly over crust.
    3. Set oven control to broil. Sprinkle marshmallows over melted chocolate. Broil with top 4 to 5 inches from heat 20 to 30 seconds or until marshmallows are toasted. (Watch closely; marshmallows will brown quickly.) Cool 10 minutes. For bars, cut into 6 rows by 4 rows. Serve warm. Store any remaining bars tightly covered.
  • Re: Pioneer Woman's Cookies

      Raspberry Bars
    1 Yellow Cake Mix
    2 1/2 cups uncooked dry oatmeal
    3/4 cup butter, melted
    12 jar of raspberry preserves

    Combine cake mix and oats. Stir in butter until crumbly. Press about 3 cups mixture evenly into greased 9×13 pan. Spread preserves over the crumb mixture. Sprinkle with remaining crumb mixture. Pat gently to level the topping. Bake at 375 degrees for 25 minutes or until lightly browned. Cool completely in pan. Cut into 32 bars.


      Dump Bars –yeah, I know, but the reason they are called this is that you “dump” everything into one bowl, none of this mixing dry ingredients together nonsense. Oh–and they are so good–I bet I have made these no less than 500 times in my life. Here ya go.
    2 cups sugar
    1 3/4 cups flour
    5 eggs
    1 tsp salt
    1 cup oil
    1 tsp vanilla
    1/2 cup cocoa powder
    1 cup chocolate chips

    Mix all but the chocolate chips until all gooey and moist. Spread in a 9×13 inch greased cake pan. Sprinkle chocolate chips on top ( I always add a few more than a cup) and bake at 350 for 30 minutes.


    White Chocolate Raspberry Cookies
    8 oz white baking bars or chips
    1/2 c butter
    1 c sugar
    1 tsp soda (baking)
    1/4 tsp salt
    2 eggs
    1 3/4 c flour
    1/2 c seedless raspberry jam
    3 oz white chocolate
    1/2 tsp. shortening
    In sm saucepan, melt 4 0z white chocolate. In lg. mixing bowl, beat butter until soft. Add sugar, b.soda, salt; beat until combined. Beat in eggs and melted chocolate. Beat in as much flour as you can. Stir in remaining flour. Stir remaining 4 oz of chopped white choc. bar/chip into batter. Drop by rounded tsp onto greased cooking sheet. Bake 7-9 min or until edges are light brown. After out of oven, press 1/2 tsp into middle of cookie to make well. In a sm. saucepan, heat and stir the jam over low heat until melted. Spoon 1/2 tsp into each cookie well. Heat last 3 oz chocolate with shortening until melted. Drizzle over cooke. Chill for 15 min. DELICIOUS!!


    Angeletti cookies
    (my mom’s recipes-from Italy (a.k.a. wedding cookies)
    1/2 cup unsalted butter, melted (1 stick)
    3/4 cup granulated sugar
    1/4 cup whole milk
    1 1/2 teaspoons vanilla extract
    3 large eggs
    3 cups all –purpose flour
    1 TB baking powder
    1/4 tsp salt
    Finely grated lemon zest-optional

    For icing topping:
    2 cups confectioners’ sugar
    1/2 cup multicolor candy sprinkles
    3 TB of water
    11/2 tsp of fresh lemon juice
    (note you can substitute more lemon juice for water)

    1. Preheat oven to 375°F. Grease large cookie sheet.
    2. In large bowl, whisk butter, granulated sugar, milk, vanilla, and eggs until blended. In medium bowl, mix flour, baking powder, and salt. Stir flour mixture into egg mixture until evenly blended. Cover surface of dough with plastic wrap or waxed paper; let stand 5 minutes.
    3. With floured hands, shape dough by level tablespoons into 1-inch balls. Place balls, 2 inches apart, on cookie sheet. Bake cookies 7 to 8 minutes or until puffed and light brown on bottoms. Transfer cookies to wire rack to cool. Repeat with remaining dough.
    4. When cookies are cool, in small bowl, whisk confectioners’ sugar and 3 tablespoons plus 1 ½ teaspoons water until blended. Dip top of each cookie into glaze. Place cookies on wire rack set over waxed paper to catch and drips. Immediately, sprinkle cookies with decors. Allow glaze to set, about 20 minutes. Store cookies, with waxed paper between layers, in tightly covered container at room temperature up to 3 days, or in freezer up to 3 months.


    Caramel Bourbon Brownies
    In a saucepan over medium-low to medium heat, melt:
    2 sticks of real butter (None of that margarine baloney!)
    4 squares of Baker’s chocolate (Unsweetened. What are we, Girl Scouts?)
    1/2 cup of bourbon whiskey (Maker’s Mark is the best, but I am a mere college student and use cheap whiskey.)
    1 1/2 teaspoons vanilla (Because I suppose every naughty thing has a soft spot.)

    When this is melted, add 1 1/2 cups sugar. (The white stuff, the bad stuff. Stick it to the man.)
    Whisk slowly (Sensually. Oh, that’s right.) until the sugar is dissolved. Remove from heat.

    In a mixing bowl, whisk 3 eggs. (Yolks and all. This ain’t no South Beach.)
    Add the mixture from the saucepan, and stir until combined. (They’ll resist. Force ‘em. Beat it.)
    Don’t rinse the saucepan. (You’ll learn to like it dirty.)

    Add 1 cup flour. (Again, the white stuff. Get over it.) Add more bourbon, if you prefer. (And you will prefer.) Stir to combine.
    Pour into a greasy pan (or muffin tins, whatever) and bake at 350 degrees for about 20 minutes. Check it frequently to ensure you don’t overbake. (“Overbaking” will give you the spins, and you’ll eat the whole brownie in one sitting.) When a toothpick is inserted, it shouldn’t come out goopy, but not totally dry either.
    When brownies are in the oven, using the same saucepan, melt over low heat until smooth:
    3/4 stick of butter (My sweet, sweet lover.)
    1 cup of brown sugar (And no, I’m not talking about Beyonce Knowles.)
    1/4 cup of bourbon
    1 tablespoon of heavy cream (Sort of optional, but not really.)

    Don’t fret about the chocolate remains in the saucepan. It may make the caramel taste fantastic. If you want to add chopped nuts, this is the time to do it. (Hu, hu, hu, hu…I said “nuts.”) Take off the heat when the brownies come out of the oven.
    When the brownies emerge from the oven, allow them to cool for a few minutes before pouring the caramel over the top of them.

    New Improved Cookies…take any recipe for chocolate chip cookies you normally use. Replace 1/3 of the flour with oats and 2 tablespoons cocoa*. Replace 1/3 of the required fat (be it butter or shortening or a combo of both) with peanut butter.
    *no more unless you want to add more sugar - gets too complicated.
    Mix and bake as usual. Dang - these simple steps improve a cookie!!!


    The Best, Richest, Brownies

    Stir together:
    1 stick butter, melted
    1/2 cup dutch cocoa
    Mix in:
    1 cup sugar
    Beat in:
    2 eggs (one at a time)
    Finally, mix:
    1 teaspoon (or 2, or 3, if you’re me) vanilla
    pinch of salt
    AND (this is the secret to our family recipe) 1 cup finely ground OAT flour

    You have to make these with oat flour. They’re not the same if made with regular flour.)
    Pour into a greased 8 x 8 pan. Bake at 325 or 350 degrees for about 30 minutes.
  • Re: Pioneer Woman's Cookies

    Warm Nutty Caramel Brownie
    1 t. vegetable oil
    1 pkg. (12 oz) semi-sweet chocolate morsels, divided
    1 pkg. (18 - 21oz) brownie mix (plus ingredients to make cake-like brownies)
    3/4 c. packed brown sugar, divided
    1 c. salted mixed nuts, divided
    5 rolls (1.7 oz. each) milk chocolate-covered chewy caramels, divided (40 pieces total)

    Preheat oven to 375. Chop 1 1/2 c. of the chocolate morsels. In large bowl, combine brownie mix, water, oil, eggs, and 1/4 c. of the brown sugar; mix well. Fold in chopped chocolate; pour batter into pan, spreading evenly.

    Chop nuts. Combine half of the nuts and remaining 1/2 c. brown sugar; sprinkle evenly over brownie batter. Bake 20-22 min. or until wooden pick inserted in center comes out clean.
    Meanwhile, cut 16 caramels into quarters. Place remaining 1/2 c. chocolate morsels in small bowl; microwave on HIGH 1 min. or until melted, stirring after each 20-second interval. Spoon melted chocolate into resealable plastic bag; set aside.
    Remove pan from oven to cooling rack. Immediately press remaining 24 caramels evenly into brownie in four rows of six caramels each. Sprinkle quartered caramels and remaining nuts over brownies. Trim corner of chocolate-filled bag; drizzle chocolate evenly over brownies. Cut into squares. Serve with ice cream, if desired.


      Cream Cheese Cookie Bars

    18 oz. tube of chocolate chip cookie dough, divided
    8 oz. package of cream cheese, softened
    1 egg
    1/2 cup of sugar

    Spread half of the cookie dough on the bottom of a greased 8 in. pan. Beat cream cheese, egg, and sugar together. Spread over cookie dough crust. Crumble the rest of the cookie dough over the top of the cream cheese mixture. Bake at 350 degrees for 30-40 minutes.


    Butterscotch Chunkies

    1 stick butter, softened
    1 cup packed brown sugar
    1 cup granulated sugar
    1 cup chunky peanut butter
    1/2 cup honey
    2 large eggs
    1 teaspoon vanilla extract
    3 cups all-purpose flour
    1 teaspoon baking soda
    1/2 teaspoon salt
    2 tablespoons milk
    2 cups butterscotch chips
    1 cup pecans

    Preheat oven to 375 degrees F.
    1. In a medium bowl, with electric mixer, cream butter and sugars together until light and fluffy. Add peanut butter, honey, milk, eggs and vanilla and beat until just combined.
    2. Sift together flour, soda, and salt. Add milk to the butter mixture and then add the flour mixture. Mix until just combined. Batter should be stiff.
    3. Add chunks to batter, stirring only to blend. Drop by ice cream scoop onto a greased cookie sheet, 2 inches apart.
    4. Bake for approximately 11 to 13 minutes. Cool on wire rack.

    Drizzle these with caramel sauce to make them extra pretty. The recipe seems pretty standard, but the addition of peanut butter and honey give a yummy texture and they stay chewy.


    Chocolate Mint Snaps

    4 (1-ounce) squares unsweetened chocolate
    4 cups all-purpose flour
    2 teaspoons baking soda
    1/2 teaspoon salt
    1 1/4 cups vegetable shortening
    2 cups granulated sugar
    2 large eggs
    1/3 cup light corn syrup
    2 1/2 tablespoons water
    2 teaspoons peppermint extract
    1 teaspoon vanilla extract
    Additional sugar for rolling

    Melt chocolate squares in the top of a double boiler over simmering water; set aside to cool.
    2. Preheat oven to 350*F (175*C).
    3. In a small bowl whisk together the flour, baking soda and salt; set aside.
    4. In a large mixing bowl, using an electric mixer at medium speed, cream the shortening and 2 cups sugar until light and fluffy. Add eggs and blend well. Add reserved chocolate, corn syrup, water, and extracts and blend well. Stir in flour mixture until just blended.
    5. Shape dough into 1-inch balls; roll in additional sugar and place about 2-inches apart onto greased baking sheets.
    6. Bake for 9 to 11 minutes. Cool a few minutes on baking sheet and transfer to wire racks to cool completely.
    Makes about 6 dozen.
  • Re: Pioneer Woman's Cookies

    The Caramel Heavenly bars are tempting...  Smile


  • Re: Pioneer Woman's Cookies

      Cherry Brownies…

    1 pkg. Chocolate Fudge cake mix
    1 can Cherry pie filling
    2 eggs, slightly beaten
    1T. almond extract (this is the key ingredient!)

    Preheat oven to 325 degrees. Grease & flour a 15×10″ pan. Mix above ingredients together & spread in pan. Bake for 20-25 minutes.

    When cool, frost with Boiled Chocolate Frosting:
    5T butter
    1/3 c. milk
    1 c. sugar
    Boil together for 1 minute. Remove from heat & stir in 1 c. chocolate chips until smooth. Immediately pour & spread over cooled brownies–work fast, the frosting cools quickly!


    Italian Ricotta Cookies
    These are moist, fluffy, and not too sweet when unfrosted, great with tea! She neglected to say what temperature to set the oven, so I assume 350, but keep a close eye, and take notes for yourself, and adjust accordingly, since ovens vary.

    2 eggs
    2 cups granulated sugar
    1 cup butter, softened
    16 oz. container Ricotta cheese
    2 tsp. vanilla
    4 cups flour
    1 tsp. baking powder
    1 tsp. baking soda

    Cream butter and sugar together until light and fluffy. Beat in eggs, ricotta cheese, and vanilla. Mix together dry ingredients and add slowly (or in steps if using a hand mixer) until well mixed.
    Drop by rounded teaspoons onto greased cookie sheets or parchment paper, and bake 8-10 minutes until soft set, or just beginning to get a little golden brown around the bottom edges (and the tops if you want a more firm cookie) Frost any way you want, or keep plain.

    Grandma Oatsies Cookies

    1/2 cup solid vegetable shortening
    1/2 cup (1 stick) unsalted butter, room temperature
    3/4 cup sugar
    3/4 cup firmly packed dark brown sugar
    2 eggs
    1 3.4-ounce package vanilla instant pudding mix
    1 tablespoon vanilla extract
    1 teaspoon baking soda
    1 teaspoon water
    1 teaspoon ground cinnamon
    1/2 teaspoon salt
    1 cup old-fashioned oats
    2 1/4 cups all purpose flour
    1 12-ounce package semisweet chocolate chips
    1 1/2 cups chopped walnuts (about 6 ounces)

    Preheat oven to 375°F. Butter heavy large cookie sheets. Beat vegetable shortening and unsalted butter in large bowl until light. Gradually add white and brown sugars and beat mixture until fluffy. Add eggs 1 at a time, beating well after each addition. Add vanilla pudding mix, vanilla extract, baking soda, water, ground cinnamon, and salt and mix until well blended. Mix in oats, then flour. Stir in chocolate chips and walnuts.
    Drop cookie dough by large rounded spoonfuls (about 3 tablespoons each) onto prepared cookie sheets, spacing 2 inches apart. Bake until cookies appear dry and tops are lightly cracked and soft when pressed, about 12 minutes (do not overbake). Cool cookies 5 minutes on cookie sheets. Transfer cookies to racks and cool. (Store cookies in airtight container.)

      Cream Cheese Cookies

    1/4 cup butter, softened
    1 (8 oz) pkg cream cheese, softened
    1 egg yolk
    1/4 teaspoon vanilla
    1 (18.5 oz) pkg yellow or lemon cake mix

    Heat oven to 375 degrees. Cream butter and cheese together. Blend in egg yolk and vanilla. Add cake mix (dry) 1/3 at a time, mixing well after each addition. Drop by level teaspoons onto ungreased baking sheet. Bake 8 to 10 minutes. Makes 6-8 dozen.


    perfect Biscotti

    2 c. flour (1 c. whole wheat, 1 c. all-purpose)
    1/3 c. olive oil
    1/3 c. crushed walnuts
    scant 2/3 c. sugar
    1 t. vanilla
    1 t. baking powder
    1/2 t. salt
    cream olive oil and sugar. add eggs and vanilla. sift dry ingredients and add to wet. add walnuts. form into two loaves and bake on unheated, ungreased sheet at 375 degrees for exactly 28 minutes. slice and bake 8 minutes on each side at 350 degrees. perfect perfect biscotti.


  • Re: Pioneer Woman's Cookies

      Super Soft Sugar Cookies
    1 stick soft butter (1/2 cup), no substitutes
    2 eggs
    1 1/2 c. white sugar
    1 c. sour cream
    2 tsp. vanilla (or almond if you’re daring)
    2 tsp. baking powder
    1 tsp. baking soda (don’t switch the amounts up with the baking powder up - it’s bad news)
    1 tsp. salt
    4-5 c. flour

    Mix until blended. Chill overnight or for a few hours (I’m incredibly precise in my baking). Bake at 350 degrees Fahrenheit for 8-10 minutes. (Until the bottom edges start to turn golden brown) Let cool on a cooling rack for all of one minute if you can and eat.


    So Easy Mom Can Make Them Chocolate Cookies
    NOTE: My grandmother named these cookies after realizing even her cooking-challenged daughter (my mom) managed to successfully make them!

    12-oz. bag bittersweet chocolate chips
    4 Tbsp. butter
    14-oz. can condensed milk
    1 tsp. vanilla
    2 cups all-purpose flour

    Melt the chocolate chips and the butter in the microwave. With a wooden spoon (or shiny new kitchen aid stand mixer!) stir in the condensed milk, vanilla and 1 cup of the flour. Add the second cup of flour little by little, until the dough can be touched without coating your finger in chocolate (you may need the full 2 cups… you may not.) Try not to eat all the dough in this state- it’s really hard, trust me. Instead, drop the dough by rounded spoonfuls onto cookie sheets and bake in a 350 degree oven 9 to 12 minutes.


      That other lemon bar

    1 sleeve saltines, crushed
    1 box lemon cake mix
    1 stick butter
    1 egg

    Cut in, mix together, whatever, however. Get these 4 to play nice and then reserve 2 cups. Pat the rest into a sprayed 9×13 pan in a 350 degree oven for 18-20 minutes.

    1 can sweetened condensed milk
    1/2 C lemon juice
    1 egg

    Beat up together. Pour over crust. Crumble reserved two cups over top and bake another 20 minutes. Cool.


    hese brownies are not only easy, moist and delicious, they are the basis of a great family tradition. Take one brownie, roll it between your hands, and place it in the grass. Find an unsuspecting niece or nephew (age 5-99) and walk near the brownie in the grass. Say, “Look out, don’t step in that.” Then bend down, pick up the brownie and eat it. It will blow their mind.

    Anne Ferguson’s Brownies:
    Melt together 2 squares unsweetened chocolate and 1/2 cup butter or margarine. Remove from heat and add 1 cup sugar, 2 well-beaten eggs, and 1 teaspoon vanilla. Stir in 3/4 cup flour mixed with 1/4 teaspoon salt. Stir until smooth. Pour into 8″ square pan (I use glass) primed with Pam. Bake for 35 minutes at 325, or until toothpick inserted near the center comes out clean. And have fun with the kids.


    1/2 cup butter
    1 (12-oz.) package white chocolate morsels, divided (Or, if you want to go a little more gourmet like me, chop up 2 C. of good white chocolate)
    2 large eggs
    1/2 cup sugar
    1/2 teaspoon almond extract
    1 cup all-purpose flour
    1/2 teaspoon salt
    1/2 cup apricot jelly
    1/2 cup slivered almonds

    Melt butter in a saucepan over low heat, stirring just until melted. Remove pan from heat, and add 1 cup white chocolate morsels. (Do not stir.)
    2. Beat eggs at high speed with an electric mixer 2 minutes or until foamy. Gradually add sugar, beating until blended. Stir in white chocolate mixture and almond extract, stirring until blended. Add flour and salt, stirring just until blended. Spread half of batter into a lightly greased and floured 8-inch square pan.
    3. Bake at 325° for 20 minutes or until light golden brown.
    4. Melt 1/2 cup apricot preserves in a small saucepan over low heat, stirring often. Spread evenly over partially baked blondies in pan. Stir together remaining 1 cup white chocolate morsels and remaining half of batter; spread over melted apricot preserves, spreading to edges of pan. Sprinkle batter with 1/2 cup slivered almonds.
    5. Bake at 325° (165° C or gas mark 5.5) for 25 minutes or until lightly browned. Cool completely in pan on a wire rack. Cut into bars.
    *Note: These bars are great still warm from the oven, but I like them even more refrigerated!


       Toffee Bit Triangles
    1c. Butter, softened
    1c. brown sugar
    1 tsp. vanilla
    1 egg yolk
    2c. flour
    1 1/3c (8oz pkg) Heath Bits, divided
    2 cups (12 oz) semi-sweet chocolate chips

    Beat butter until creamy, beat in brown sugar, vanilla and yolk. Stir in flour and 1 cup Heath bits. Press into ungreased jelly roll pan. Bake 18-20 minutes at 350 till light brown. Immediately sprinkle chocolate chips, let stand until softened, spread evenly, sprinkle remaining toffee bits. Cool cut into 3 inch squares, cut each square into triangles…or just call them toffee bit snacks and cut them however you want ;)


    Best Brownies!!
    3/4 c. sugar
    1/3 c. oil
    2 Tbsp water
    1 c choc chips (or a 6 oz package)
    1 tsp vanilla
    2 eggs (or egg substitute)
    3/4 c sifted flour
    1/2 tsp salt
    1/4 tsp baking soda

    Combine sugar, oil & water in saucepan on stove. Bring to a boil, stirring constantly. Remove from heat & add the choc chips & vanilla, stirring until the mixture is smooth.
    Mix in eggs one at at time. Sift together flour, salt & baking soda & stir into choc mixture.
    Pour batter into a greased 8 or 9″ square or round pan.
    Bake for 25 min at 350 degrees.
  • Re: Pioneer Woman's Cookies

    amazing!  thank you!!  almost too many for me to copy, so will have to keep this thread tagged somehow so i can find it!!