Cookie Day - baking cookies as gifts

Today little S and I set out to make several batches of cookies to give as a gift for a friend. We started by collecting all the items and ingredients we thought we would need then decided on the flavors.

 Admittedly he doesn't speak a lot of English the child still speaks mostly alien so his participation in the voting process was taken with some liberty. 

We made Peanut Butter, Chocolate chip, Oatmeal cookies that have no flour; we chose also a standard chocolate chip cookie which we added items to make sunrise cookies, and for those that maybe do not like cookies we made caramel fudge brownies also. 

Peanut Butter Oatmeal Chocolate Chip Cookies (No Flour ; No Butter)

Thick, chewy peanut butter oatmeal chocolate chip cookies made without butter or flour. Modified from AmbitiousKitchen.com Ingredients • 1 cup creamy or chunky peanut butter (not natural) • 2/3 cup packed dark brown sugar • 1 1/2 teaspoons vanilla • 2 large eggs • 2/3 cup rolled oats (gluten-free if desired) • 1 teaspoon baking soda • 1 teaspoon cornstarch • 2/3 cup chocolate chips (dark choc chips are my favorite) • Mini M&Ms or similar if desired to add colour (a handful) Instructions 1. Preheat oven to 350 degrees F 2. In small bowl mix together the oats, cornstarch and baking soda; set aside. 3. In a large bowl beat peanut butter, brown sugar, eggs and vanilla with an electric mixer until smooth, about 3 minutes. Mix in dry ingredients with a wooden spoon, then gently fold in chocolate chips. 4. Roll cookies into 2 inch dough balls and place onto cookie sheet 2 inches apart, then BARELY flatten the top of the cookie with your hand. (I use a cookie scoop no flattening) 5. Bake cookies for 9-11 minutes and remove when edges barely begin to turn a golden brown. The cookies may look a little underdone, but they will continue to cook once you remove them from the oven. Cool for 2 minutes on the cookie sheet then transfer to a wire rack to cool completely. Repeat with remaining cookie dough. (makes 16 - 24 cookies depending on size) (I get about 2 dozen using the cookie scoop)

Sunrise Cookies -

2 1/4 cup flour

1 tsp Baking soda

1 tsp salt

1 cup (2 sticks) softened butter

3/4 cup granulated sugar

3/4 cup packed brown sugar

1 tsp Vanilla Extract

2 Large eggs

2 cup chocolate chips - any flavor you prefer

1 cup unsweetened coconut - add more if you like

1/2 cup roasted unsalted sunflower seeds - add more if you like

Directions

1. PREHEAT oven to 375 degrees F.
2. COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels, coconut and seeds. Drop by rounded tablespoon onto ungreased baking sheets (again here I use parchment lined sheets for easier transport).
3. BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. I slide the parchment sheets off onto the kitchen table for cooling while I reuse the cookie sheets. If you premeasure the size parchment paper you need you can load the parchment pages with cookie dough and just slide on for quick baking. 

Caramel Fudge Brownies - were a cheater recipe we used a packaged fudge brownie mix made following the directions and added 3/4 cup caramel bits too it. I was going to make my famous chocolate chip cookie brownies but forgot to reserve some of the chocolate chip cookie dough before adding the coconut and sunflower seeds so we went with plan B. 

We had added the caramel to the mix and then added it all to the pan. In the future I will make the brownie mix and let it cook 5 or six minutes before adding the caramel bits to help them from sinking into the batter so much that they are difficult to see.