Saturday Sweets | Brown Butter Salted Caramel Snickerdoodles

There's a new ritual in the Jensen home: Saturday Sweets. 

Basically Jay and I switch off picking out recipes at the beginning of the week, then come Saturday afternoon- party in the kitchen! I was so touched when Jay suggested this new ritual. So far it has been a delicious success and we have had just the absolute most fun time together.

 Makes 24 cookies

• 2 1/2 C flour
• 1 tsp baking soda
• 2 tsp cream of tartar
• 1/2 tsp cinnamon
• 1/2 tsp sea salt
• 1 C unsalted butter
• 1 1/4 C dark brown sugar
• 1/2 C sugar
• 1 large egg
• 1 egg yolk
• 1 TBS vanilla extract
• 1 TBS plain Greek yogurt
• 1 C caramel squares, cut into 1/4's
• 1/4 C granulated sugar
• 2 tsp cinnamon

1. In a medium sized bowl, mix the flour, baking soda, cream of tartar, cinnamon and set aside.

2. To brown the butter: heat a medium saucepan to medium high heat. Add butter and whisk frequently. You will notice the butter starting to become frothy on the top and brown specks will start to form along the bottom. You will start to smell a nutty aroma and once it turns to a brown color, remove from heat and let it cool to room temperature. You have to watch it closely because the turn happens quickly and you don't want it to burn. 

3. While the butter is cooling, cut caramel squares into 1/4's.

4. In a large bowl, combine the brown butter, brown sugar, and 1/2 granulated sugar. Blend with a mixer until well combined.

5. Beat in egg, yolk, vanilla, and yogurt and mix until well combined.

5. Form the dough into a ball and cover with plastic. Chill in the fridge for at least 30 minutes.

6. Once you are ready to bake, preheat the oven to 350 degrees. Measure about 2 TBS of dough and roll into a ball. Flatten the ball and place 1-2 caramel squares inside, wrap the cookie dough over the caramel and roll back into a ball. Make sure it is completely covered so that the caramel won't stick to the pan.

7. Mix 1/2 C sugar and 2 tsp of cinnamon into a small bowl and roll each cookie in the mixture. Place on a greased cookie sheet 2 inches apart. Sprinkle lightly with sea salt.

8. Bake for 8-10 minutes, or until the edges turn lightly brown.

THE BEST [in my opinon] Chocolate Chip Cookies

I have been searching for "the best" chocolate chip cookie recipe forever.

I've tried numerous recipes that claimed to be "the best" chocolate chip cookies.

But everyone has their own opinion about what "the best" is.

Some of the recipes were decent. The flavor was usually great, but it's the texture and consistency that I have not been able to get down.

But finally, here it is!

In my opinion, this one is THE winner. 

Makes 4 dozen cookies

• 1/2 C (1 stick) butter
• 2/3 C shortening
• 1 C sugar
• 1 C brown sugar, packed
• 2 eggs
• 1 tsp vanilla
• 3 C flour
• 1 tsp salt
• 1 tsp baking soda
• 1 1/2 C chocolate chips

Cream margarine and shortening until smooth. 

Beat in sugars, eggs, and vanilla. 

In a separate bowl, combine flour, salt, and baking soda.

Add the flour mixture to the butter/sugar mixture; beat well.

Stir in chocolate chips. 

Roll cookies into about 2-inch balls, then place on an ungreased baking sheet. 

Bake at 375 degrees for 8-10 minutes. 

*Set the timer for 8 minutes. You do not want to over-bake!

Pumpkin Cookies with Caramel Frosting

*Makes 5 dozen cookies

Preheat oven to 350.

• 2 C sugar
• 2 C butter

Blend in a large bowl with an electric mixer.

• 2 C pumpkin puree

Blend.

• 2 eggs

Blend.

• 2 tsp vanilla

Blend.

In a separate bowl, mix the remaining ingredients.

• 5 C flour
• 4 tsp baking powder
• 1 tsp salt
• 2 tsp cinnamon
• 2 tsp baking soda
• 2 tsp nutmeg
• 1/2 tsp cloves

Combine dry and wet ingredients with an electric mixer, pouring in dry ingredients 1 cup at a time.

Shape dough into balls, then place on cookie sheet.
Bake for 10-12 minutes.

Caramel Frosting 

• 1/2 C butter
• 1 C brown sugar 
• 2 TBS water
• 1/4 C half and half or whole milk
• 2 tsp vanilla
• 4 1/4 C powdered sugar

In a small saucepan on medium heat, melt the butter. 

Add brown sugar and water. Cook and whisk until the sugar has melted and isn’t grainy anymore.
Remove from heat. Add the half and half (or milk) and vanilla.

Let stand for 10-15 minutes to cool.
Transfer brown sugar mixture to kitchen aid or bowl. 

Add the powdered sugar, and beat until smooth.

S'more Cookies

Makes approximately 48 cookies

• 1 C (2 sticks) butter, softened
• 1/2 C brown sugar
• 1 C white sugar
• 2 large eggs
• 2 tsp vanilla extract
• 2 2/3 C all purpose flour
• 1 1/2 C graham cracker crumbs
• 2 tsp baking powder
• 1/2 tsp salt
• 2 C marshmallows
• 1 C milk chocolate chips

Preheat oven to 350.

In a large bowl with a mixer, mix butter, sugar, eggs and vanilla. In a smaller bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add the dry mixture to the butter mixture and mix at a low speed until combined.

Stir in the marshmallows and chocolate chips.

Bake for 8-10 minutes until lightly golden.

Skinny Monkey Cookies

Makes 24 cookies

• 3 bananas
• 2 C old-fashioned oats
• 1/4 C creamy peanut butter
• 1/4 C unsweetened cocoa powder
• 1/3 C unsweetened applesauce
• 1 tsp vanilla extract
• 1/2 tsp cinnamon

Preheat oven to 350.  

Mash bananas in a large bowl, then stir in remaining ingredients.

Drop batter by spoon-fulls onto greased cookie sheet. Bake 10-12 minutes.

Snickerdoodles

Makes approximately 24 cookies

• 1 C butter
• 1 1/2 C sugar
• 2 eggs
• 3/4 C flour
• 2 tsp cream of tartar
• 1 tsp baking soda
• 1/4 tsp salt

• 3 TBS sugar
• 3 TBS cinnamon

Heat oven to 375.

Mix butter, sugar and eggs. Mix flour, cream of tartar, soda and salt. Shape into rounded teaspoonful balls.

In a small bowl, mix 3 TBS of sugar and cinnamon. Roll balls into mixture and place on a greased cooking sheet.

Bake 8-10 minutes.

Oatmeal-Butterscotch Cookies

Makes 24 cookies

• 1/2 C (1 stick) butter, softened
• 1/2 C white sugar
• 1/2 C brown sugar
• 1 egg
• 1 tsp vanilla
• 1 C flour
• 1/2 tsp salt
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp cinnamon
• 2 C oatmeal
• 1 C butterscotch chips

In a large mixing bowl, mix together butter and sugars. Add eggs and vanilla.

In another bowl, add and mix the rest of the ingredients except for oatmeal and butterscotch chips, then combine with the creamed mixture and mix well. 
Add oatmeal and butterscotch chips. 

Roll dough into balls and place on a buttered cookie sheet.

Bake at 350 for 8 minutes.

Sugar Cookies & Frosting

Sugar Cookies

Makes up to 24 cookies

• 1/2 C (1 stick) butter
• 1 C sugar
• 1 tsp vanilla
• 2 eggs
• 2 1/2 C flour
• 1/2 tsp salt
• 1 tsp baking powder

In a large mixing bowl, mix butter, sugar, vanilla and eggs. 
In a separate bowl mix flour, salt and baking powder. 
Combine dry ingredients with butter/sugar mixture and mix well.

Bake at 375 for 10-12 minutes. 

*You'll know when the cookies are done when the bottoms are very slightly golden.

Frosting

Makes enough to frost approximately 24 cookies

• 1 lb. box powdered sugar
• 4 TBS butter, melted
• 1 egg white
• 1 tsp vanilla
• 2 TBS milk

Mix together with mixer.

Store in fridge.

Easter cookies.

Rolo Cookies

*Makes 12 cookies

2 C flour
1/2 C cocoa powder
1/2 tsp baking soda
1/2 C sugar
1/2 C brown sugar
1/2 C (1 stick) butter, softened
1 tsp vanilla
1 egg
1/2 C chopped chopped pecans
12 Rolo candies

Preheat oven to 375 degrees.

In small bowl, combine flour, cocoa, and soda; blend well. In large bowl, beat sugars and butter until fluffy. Add vanilla and eggs; beat well. Slowly add flour mixture; blend well. Stir in nuts.

With floured hands, shape about 1 tablespoon dough around caramel candy, covering completely.

Bake at 375 degrees for 7 to 9 minutes. Cool slightly and remove from sheets.

Peanut Butter Cookies

1 C butter

1 C peanut butter

1 C sugar

1 C brown sugar

2 eggs

2 ½ C of flour

1 ½ tsp soda

1 tsp baking powder

½ tsp salt

With an electric mixer, mix shortening, peanut butter, sugar, brown sugar and egg. Blend in flour, soda, baking powder and salt.

Heat oven to 375. Shape dough into 1-inch balls and place on lightly greased baking sheet. With fork, flatten in crisscross pattern to 2 inches.

Bake 10 to 12 minutes..

Rasperry-Chocolate Wafers

I had these at a friend's baby shower and they were to DIE for. Finally I got around to making them and I'm DYING all over again.

Not only are they delicious but they are the cutest looking things!

You will need: Raspberries, vanilla wafer cookies and chocolate bricks.

Melt chocolate bricks in microwave and scoop a spoon full of chocolate on the vanilla wafers. Place a raspberries on top!

Cake Cookies

The first time I made as well as tasted these cookies was at a Young Women's activity years ago. I have not stopped making them since! A perfect, easy and quick treat.

*Makes 12-18 cookies

Preheat oven 375

1 pkg cake mix

2 eggs

1/3 C oil

Whisk all ingredients.

Drop by teaspoons onto greased cookie sheet. 

Bake 8 to 10 minutes.