Vanilla Pudding Snickerdoodles 

Lately I have been obsessed with instant vanilla pudding and adding it to baked goods and seeing – and tasting – the results. These “Vanilla Pudding Snickerdoodles” are quickly becoming a favorite around here and I highly recommend you try them!

Vanilla Pudding Snickerdoodles

2 sticks (8 oz.) unsalted butter, soft
3/4 cup light brown sugar, packed
1/4 cup white granulated sugar
1/3 cup vanilla instant pudding mix
2 large eggs
1 teaspoon pure vanilla extract
1 teaspoon baking soda
1/2 teaspoon salt
2 1/4 cups white all-purpose flour

Start by preheating your oven to 350 degrees F. Line two large baking sheets with parchment paper. 

In a large bowl combine the softened unsalted butter, light brown sugar and white granulated sugar until light in color and fluffy in texture. 

Stir in the vanilla instant pudding mix. 

Stir in the large eggs. 

Beat in the pure vanilla extract, baking soda and salt. Gently fold in the white all-purpose flour. 

Combine 1/4 cup white granulated sugar with 2 teaspoons ground cinnamon in a small bowl. 

Roll tablespoon size balls of dough into the cinnamon-sugar mixture and place on prepared baking sheets. 

Bake, one sheet at a time, in preheated oven for 13 minutes. 

Remove and allow to cool. 

Enjoy!

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Chew This! Celebration Monster Cookies

Happy “Chew This!” Sunday! As many of you know, I write a food column for “The Courier-Times” on the first and third Sundays of each month called “Chew This!” I absolutely love it and love sharing my family recipes, stories and memories. If you are in the Henry County, Indiana area – pick up a copy of the newspaper today and let me know what you think! If you are not, but would still like to take a look, sign up for an online subscription at http://thecouriertimes.com Need help with the online signing up!? Write to me and I will be happy to help! blaisethebaker@gmail.com

My newest column is all about celebrations – planned and unplanned and never having to find an excuse to celebrate LIFE! To help everyone celebrate my featured recipe is for “Celebration Monster Cookies”! These cookies are fabulous and are full of all kinds of delicious flavors – ground cinnamon, oatmeal, potato chips, chocolate chips, peanut butter chips, candy pieces and sprinkles! Now really, how bad could that be!? I am highly recommending you stir up a batch of these for your next celebration!

Also my “Ask and Answer” feature is all about chocolate chip cookies and how to keep them from spreading. Shoutout and special thanks to Tomi White from Texas for the question.

Pick up a copy of “The Courier-Times” TODAY and let me know what you think!


Celebration Monster Cookies

The following “Chew This!” column has been reprinted from “The Courier-Times”, Sunday, August 6th 2017 edition. By: Blaise Doubman 

Cookies for a Celebration!
Blaise Doubman

There is not anything I love more than a good celebration! You really do not even have to have a certain day to celebrate. Sure if may be a birthday, graduation, anniversary, Holiday or something personal to you, but a celebration can happen anytime and spur of the moment! There has been several times when I have celebrated something for someone just out of the blue. My brother getting a raise at his job, my Grandma Barba having a good Doctor’s appointment, a friend of mine finding their missing dog or even something as simple as celebrating the return of your favorite season! You may think that a celebration would have to be planned in advance, set up and stressed over. Not the case! A celebration can be spur of the moment and planned on the spot. A party to celebrate and spread love, making memories with your family and or your friends. A location, a few balloons, a couple of desserts, your favorite drinks and guess what? Instant celebration! Get creative and have fun!

Getting creative and having fun were the two most important factors when I was developing this recipe. After, of course, taste and simplicity! I have a recipe in my cookbook for “Potato Chip Monster Cookies” but I really wanted to take basic dough of that recipe and really turn up the volume. I wanted to add flavor, so I added ground cinnamon and peanut butter chips. I wanted to add texture so I added candy coated chocolate pieces and last but certainly not least, I wanted to add instant celebration, so I added in some rainbow colored sprinkles. People went crazy for these! Just looking at them would make a person think “celebration!” So fun, so flavorful and so easy to make! I hope that you make these for your next celebration party!

Celebration Monster Cookies

Use your imagination with these and add anything you like! Shredded coconut, different flavors of extracts, different flavors of potato chips, cereals, pretzels, candy, etc. Feel free to substitute the solid vegetable shortening for 2 sticks (8 oz. total) unsalted butter, but you will get a different texture profile. The dough can be made ahead and refrigerated in an airtight container for up to two days. Bake off accordingly.

1 cup white granulated sugar
1 cup light brown sugar, lightly packed
1 cup solid vegetable shortening
2 large eggs
2 teaspoons pure vanilla extract
1 teaspoon ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
2 cups white all-purpose flour
1 cup quick cooking oatmeal
1 cup crushed plain flavored potato chips
1 cup semi-sweet chocolate chips
1 cup peanut butter chips
1 cup candy coated chocolate pieces
½ cup rainbow colored sprinkles

Start by preheating your oven to 350 degrees F. Line two large baking sheets with parchment paper.

In a large bowl combine the white granulated sugar, light brown sugar and solid vegetable shortening until light in color and fluffy in texture.

Beat in the large eggs, one at a time.

Add in the pure vanilla extract, ground cinnamon, baking powder and baking soda, stirring to combine everything until well mixed.

Gently fold in the white all-purpose flour and quick cooking oatmeal.

Gently stir in the crushed plain flavored potato chips, semi-sweet chocolate chips, peanut butter chips, candy coated chocolate pieces and rainbow colored sprinkles.

Scoop the dough out into ¼ cup size mounds and place on prepared baking sheets. Leave plenty of room between each cookie because these will spread out and grow in size.

Place baking sheets, one at a time, in preheated oven and bake for 17 minutes.

Once baked, remove from the oven and allow to cool on the baking sheet before enjoying.

Ask and Answer: Tomi White from Texas recently asked me about how to make sure chocolate chips cookies don’t spread out, or go flat, once baked. There are really a few things a person should do to make sure your cookies don’t spread out – flatten. Make sure your butter is at soft room temperature. Never microwave your butter, especially microwaved to a complete liquid form. Also make sure that your baking powder and baking soda are both fresh. Both are pretty inexpensive, yet so very important when baking. My tip is that once you open your baking powder and baking soda – only keep them for a month, regardless. Once that 30 day period is up, throw them away and buy new. This will guarantee freshness. Also make sure your oven temperature is correct and regulated, by purchasing an oven thermometer.

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Sand Dollar Snickerdoodles

I have a recipe for “Soft and Chewy Snickerdoodles” so I wanted to develop a recipe for those who loved the Snickerdoodle flavor of cinnamon-sugar but wanted a cookie that was crumbly and sandy in texture instead of soft and chewy. This recipe is a home run! It is easy – flavorful and hits the crumbly and sandy texture so well that I named them my “Sand Dollar Snickerdoodles”. These are fabulous!

Sand Dollar Snickerdoodles

2 sticks (8 oz.) unsalted butter, soft
1 1/2 cups white granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1/2 teaspoon baking soda
1/2 baking powder
1/2 teaspoon salt
2 cups + 3 tablespoons white all-purpose flour
Cinnamon and Sugar for rolling (below)

Start by preheating your oven to 350 degrees F.

In a large bowl combine the soft unsalted butter and white granulated sugar until light in color and fluffy in texture.

Beat in the large egg.

Beat in the pure vanilla extract, baking soda, baking powder and salt.

Finally fold in the white all-purpose flour.

Roll tablespoon sized balls into a mixture of 1/2 cup white granuated sugar and 3 tablespoons ground cinnamon. Place on prepared baking sheets.

Lightly press down on each ball.

Place in preheated oven for exactly 18 minutes. Remove and allow to cool at room temperature before serving.

Enjoy!

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Chewy Chocolate Chip Cookies

Here is a fabulous chocolate chip cookie recipe that did not make my cookbook. I thought I would share it on social media with everyone instead. It is “Chewy Chocolate Chip Cookies” and they are delicious! Still need to preorder a cookbook? Send $15 total to Blaise Doubman / Box 47 / Kennard, IN 47351. Be sure to let me know whom to autograph it as well as a mailing address. Thank you to all of those who have already ordered!


Chewy Chocolate Chip Cookies

2 sticks unsalted butter (8 oz.) melted
1 cup light brown sugar, packed
1/2 cup white granulated sugar
2 large eggs
1 tablespoon pure vanilla extract
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon fine sea salt
1 cup quick cooking oats
2 1/2 cups white all-purpose flour
1 1/2 cups semi-sweet chocolate chips mixed with 1 tablespoon white all-purpose flour

Cream together the melted unsalted butter, light brown sugar and white granulated sugar. 

Add in the large eggs, one at a time, beating well after each addition. Add in the pure vanilla extract, baking soda, baking powder and fine sea salt and stir well. 

Next add in the quick cooking oats. Stir in the white all-purpose flour. 

Finally fold in the flour coated semi-sweet chocolate chips. Place in the refrigerator for at least 12 hours.

When ready to bake, preheat oven to 350 degrees F. Line baking sheets with parchment paper. 

Scoop dough into large mounds – a little less than 1/4 cup size – and bake in preheated oven for 10 minutes. 

Bake one baking sheet at a time. 

Allow cookies to cool on their baking sheets.

Enjoy! 

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Cinnamon Maple Oatmeal Bars

Someone once said that I had too many cookie recipes… is that even possible!? Who could have too many cookie recipes!? I may need to change the type of person I associate with… Ha!

These are not really a “cookie” by definition, but a “bar”. They are a spin on my “Oatmeal Chocolate Chip Cookies” – but with cinnamon added, maple syrup added, chocolate chips left out – and the dough is pressed and baked in a pan instead of divided into cookie dough balls and baked. Simple, right?

These are chewy, flavorful and delicious served warm, or chilled! A friend of mine actually eats these for breakfast on the go… genius idea! 

Cinnamon Maple Oatmeal Bars Blaise the Baker

Cinnamon Maple Oatmeal Bars

2 sticks (8 oz. total) unsalted butter, softened
3/4 cup firmly packed light brown sugar
1/2 cup white granulated sugar
2 large eggs
1/4 cup pure maple syrup
2 tablespoons pure vanilla extract
1 1/2 cups white all-purpose flour
2 tablespoons ground cinnamon
1 teaspoon baking powder
1 teaspoon salt
3 cups oatmeal (quick cooking oats)

Start by preheating the oven to 350 degrees F, and spray a 13×9-inch baking pan with non-stick cooking spray.

In a large bowl, combine the softened unsalted butter, light brown sugar and white granulated sugar until light and fluffy in texture.

Add in the eggs, one at a time, and then stir in the pure maple syrup and pure vanilla extract.

Next, add the white all-purpose flour, ground cinnamon, baking powder and salt all at once and stir until just combined.

Finally, gently stir in the oatmeal.

Place dough into prepared pan, and smooth out the corners and top.

Bake in preheated oven for exactly 25 minutes.

Allow to cool, then cut into desired pieces and serve.

Enjoy!

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