Outback’s Salted Caramel Cookie Skillet


One of my favorite restaurants to eat at is Outback Steakhouse.  Outback was founded here in Tampa Florida in 1988. The original restaurant on Henderson Bouvelard is still open. I have so many favorites that I have tried and enjoyed the many years since I have been dining there. Their Salted Caramel Cookie Skillet is my latest favorite. The star is the cookie with white chocolate chips, toffee bits and pretzels. Just the cookies alone would be delicious. Outback changes their menu frequently so when I find something I like, I try to figure it out so I can enjoy it at home after it vanishes from the menu. 


Ingredients:

1 c flour
1/2 t baking soda

1/2 salt

1 stick butter, room temperature 

6 T granulated sugar

6 T brown sugar

1 Egg

2 t vanilla

3/4 cup white chocolate chips

3/4 cup toffee chips

1/2 cup pretzels, crushed into small pieces (I placed mine in a plastic bag and crushed them with a rolling pin)

Vanilla Ice Cream

Salted Caramel ice cream topping


Preheat oven to 350 degrees. 

Whisk together flour, baking soda and salt in a separate bowl and set aside. Mix together softened, granulated and brown sugar. Add egg and vanilla and blend well. Stir in white chocolate chips, toffee chips and pretzels. 


No skillet?  No worries, just make a big cookie on a cookie sheet and eat it from a bowl when the cookie is baked. I highly recommend parchment paper or a silpat on your cookie sheet if you are just baking cookies. 
Place cookie dough in a small cast iron skillet or make big cookies on a cookie sheet. Bake 8-11 minutes for normal size cookies. If you are making larger dessert size or skillet size cookies on a cookie sheet, they will take longer. I used a 6″ cast iron skillet and mine baked about 16 minutes. Time will vary with the size of cookies you make. Top with a big scoop of vanilla ice cream and salted caramel ice cream topping. Serve warm. This recipe yields 4 very large cookies.  Enjoy!

Chocolate Chip Candy Cane Cookies


I had planned on making this cookie recipe for 2 years. Finally found time to create the recipe and make them. I love peppermint and I love chocolate. What a match made in heaven. Chocolate and peppermint go so well together. A great cookie to add to your cookie collection. 


Ingredients:

2 1/4 cups flour

1 teaspoon baking soda

1 teaspoon salt 

1 cup of vegetable shortening, I use Crisco

3/4 cup granulated sugar 

3/4 cup light brown sugar, packed

2 eggs

2 teaspoons vanilla

1 12 ounce package of mini chocolate chips

1 package of Andes Peppermint Crunch Baking Chips


Preheat oven to 350 degrees. In a separate bowl add flour,  baking soda and salt. Whisk together and set aside.  In your mixing bowl, cream shortening and sugars until combined. Add eggs and vanilla and blend. Add flour, a little at at time and incorporate. Repeat until all four is mixed in. Add chocolate chips and peppermint baking chips.  Drop by spoonfuls or use a small scoop. Bake for 9-11 minutes until cookies are done. Don’t forget to leave some for Santa!  🎅🏻  Enjoy!

Imperial Chocolate Chocolate Chip Cookies


I am so thrilled to be able to participate in #Choctoberfest2016. Thank you Imperial Sugar for sugar and making my cookies a sweet treat.


Ingredients:

2 cups all purpose flour

1 teaspoon baking soda

1 teaspoon salt

1/2 cup unsweetened cocoa powder

1 cup solid vegetable shortening

3/4 Imperial granulated sugar

3/4 cup light brown sugar

2 extra large eggs

2 teaspoons vanilla

1 12 ounce bag of semi-sweet chocolate chips


Preheat oven to 350 degrees. In a small bowl, whisk together the dry ingredients and set aside. Cream together sugars and shortening until creamy. Add in vanilla and the eggs, one at a time. Gradually add flour. Mix well. Stir in chocolate chips. Drop on an ungreased cookie sheet by the teaspoon or small scoop. Bake for 8-11 minutes depending on how soft or crispy you like your cookies. Let cool on baking sheet one minute before transferring to cooling racks. Cool completely before storing in an airtight container. Enjoy!


*I received free products but the opinions are my own.

 

Candy Cookies

When your favorite Cookie Monster comes for a visit, one quickly needs to come up with a new cookie recipe. I got two thumbs up on this recipe and I was told that it was his favorite (until the next cookie comes out the oven). 

  
Ingredients:

2 1/4 cups all purpose flour

1 teaspoon salt

1 teaspoon baking soda

1 cup of shortening, the white kind like Crisco

3/4 cup granulated sugar

3/4 cup brown sugar (I used light brown)

2 teaspoons vanilla

2 eggs

1 bag of Mini M&M’s (12 ounce bag)

  
Preheat oven to 350 degrees. Combine dry ingredients in a bowl. Whisk together and set aside. 

  
Cream  together shortening and sugars. Add vanilla and eggs and blend well. Slowly vombine flour mixture a little at a time. Stir in M&M’s. Drop by tablespoons (I used a small scoop) onto an greased cookie sheet. Bake for 9 minutes. Leave on cookie sheet for 1 minute, remove and remain cooling on a cooling rack. Store in an airtight container. These cookies will melt in your mouth, not in your hand. Enjoy!

  
  

Andes Candies Chocolate Cookies

I love Andes Candies. Chocolate with a subtle hint of creme de menthe, what’s not to love?!  I can’t even begin to describe how delicious these cookies were hot out of the oven. Very hard to stop tasting after one!  😬

  
Ingredients:

2 cups of all purpose flour

1/2 cup unsweetened baking chocolate, I use Ghiradeli’s

1 teaspoon salt

1 teaspoon baking powder

1 cup vegetable shortening, I used Crisco, the white kind

1 cup brown sugar, packed

1/2 cup granulated sugar

2 eggs

2 teaspoons vanilla

1 bag of Andes Candies Creme de Menthe Baking Chips, found at Walmart or Target or in local grocery stores 

  
Preheat oven to 350 degrees. 
In a separate bowl, combine dry ingredients and set aside. 
Using your mixer, cream together shortening and sugars. Add eggs and vanilla and blend well. Add dry ingredients and mix well. Stir in Andes Candies. Drop by tablespoons and bake for 8-10 minutes. Cool completely and store in an airtight container. Enjoy!

  

St. Nick’s Orange Cranberry Bliss Cookies

I had planned on baking cranberry and white chocolate chip cookies for Christmas. This recipe was inspired by my friend Nick, who was telling me about an orange cranberry cocktail. I thought orange (!)…what a great edition to my upcoming cookies. I thought of using white chocolate chips because my silly friend Lisa does not like chocolate chips.  Lisa and Nick, thank you for being my inspiration on these delicious cookies. I must say, these cookies remind me of a certain bliss bar sold at a popular coffee place. 

  
Ingredients:

2 1/4 cups all purpose flour

1 teaspoon salt

1 1/4 teaspoon baking soda

1 cup vegetable shortening, I used the white Crisco

3/4 cups granulated sugar

3/4 cups light brown sugar

2 eggs, room temperature 

1 teaspoon vanilla

1 1/2 teaspoons grated orange zest

1 1/2 cups dried cranberries, I used Craisins

1 bag of white chocolate chips

Preheat oven to 350 degrees. 

In a separate bowl, combine and whisk dry ingredients. Set aside. 

  
Blend together vegetable shortening and sugars. Add eggs one at a time. Mix in vanilla. Add dry ingredients and mix to combine. Lastly, add orange zest, Craisens and white chocolate chips. Drop by tablespoons and bake 8-10 minutes. Cool cookies completely and store in an airtight container. Enjoy!  

  

Candy Bar Cookies

Assignment:  Make a yummy delicious cookie with grandson that would bring a smile to Santa’s face while delivering. They also brought a big smile to my grandson’s face the day we made them. This recipe was created in part of the Great Food Blogger Cookie Swap 2015 that I was happy to take part in. 

  
Ingredients:

2 1/4 cup all purpose or gluten free (I use Pillsbury’s Gluten Free)*

1 teaspoon baking soda

1 teaspoon salt

1 cup of vegetable shortening, I used Crisco, the white kind

3/4 cup granulated sugar

3/4 cup light brown sugar

2 eggs, room temperature (I used extra large)

2 teaspoons vanilla

1 10 ounce package of Butterfinger Baking Bits, I bought mine at Walmart in the holiday baking isle

1 12 ounce bag of mini semi sweet chocolate chips  

  
Preheat oven to 350 degrees.

  
Combine dry ingredients in a small bowl and whisk together. In a mixing bowl, beat sugars and shortening until creamy. Add vanilla and add eggs one at a time. Add flour mixture gradually. Mix well. Stir in Butterfinger Baking Bits and mini semi sweet chocolate chips.  Drop by rounded tablespoon on an ungreased cookie/baking sheet. Bake for 9- 11 minutes until golden brown. Cool on cookie sheet for 2 minutes and remove to finish cooling on a wire rack. Once cool, store in an airtight container.