• 1 cup granulated sugar
• 1 cup brown sugar
• 1/2 cup butter, softened
• 12 ounces creamy peanut butter
• 3 eggs
• 1 teaspoon vanilla
• 3 1/2 cups oatmeal
• 2 teaspoons baking soda
• 1 cup flour
• 1 cup mini chocolate chips
• 3/4 cup m&m’s

1. Line a baking sheet with parchment paper and preheat oven to 350 degrees F.
2. Cream together granulated sugar, brown sugar, butter and peanut butter. Mix until well combined and then add one egg at-a-time to the mixture until all eggs are thoroughly incorporated. Add vanilla and give it a good stir.
3. With the mixer running on low speed, add oatmeal, baking soda and flour until dough forms. Remove bowl from mixer and using a rubber spatula incorporate chocolate chips and m&m’s.
4. Place dough on prepared baking sheet with the help of a cookie scoop or about 1 1/2 to 2 tablespoons of dough per cookie. Place in the oven and bake until lightly browned, about 7-9 minutes. Enjoy with a cold glass of milk.

• Chewy Monster Cookies will keep up to 1 week in your cookie jar or up to 6 weeks in an airtight container in the freezer.

• 1 cup (2 sticks) unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup pumpkin puree
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon pumpkin pie spice
• 2 1/2 cups all-purpose flour
• 1 1/2 cups old-fashioned oats
• 1 cup semisweet chocolate chips
• 1/2 cup toffee bits
• 24 Rolo candies

1. In the bowl of your stand mixer, cream together butter and sugars until light and fluffy. Mix in egg, vanilla, and pumpkin. Add baking soda, salt, and pumpkin pie spice and stir until incorporated. Finally add flour and oats and stir until combined. Fold in chocolate chips and toffee bits. Cover bowl and refrigerate for 2 hours or until ready to use.
2. Line a baking sheet with parchment paper. Preheat oven to 350 degrees F and unroll Rolo candies from their wrappers. Using a large cookies scoop (about 3 tablespoons), scoop cookie dough onto prepared baking sheet. Enclose one Rolo candy with one dough ball and cover completely. Roll into a ball and return to the baking sheet. Repeat. Bake for 12-14 minutes or until lightly browned. Let cool on baking sheet for 10 minutes before moving to wire racks to cool completely.

• Cookies will keep up to 5 days stored in an airtight container or up to 4 weeks in the freezer.

Ingredients

Instructions

• 1/2 cup (1 stick) unsalted butter, at room temperature
• 1/2 cup shortening
• 3/4 cup brown sugar
• 1/4 cup granulated sugar
• 1 (3.4 oz.) package vanilla instant pudding mix
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 1/4 cups all-purpose flour
• 1 1/2 cup chocolate chunks
• zest of one Meyer lemon
• 2 teaspoons fresh thyme, about 4 sprigs
• sea salt, for sprinkling

• 2 Meyer lemons, cut into 1/4-inch slices
• 2 cups granulated sugar
• 2 cups water

1. Start by making the candied Meyer lemons. Combine sugar and water in a skillet and bring to a boil. Meanwhile, cut 2 lemons into 1/4-inch slices and place into the boiling sugar water (make sure sugar is completely dissolved).Turn heat down and let simmer for 30 minutes or until lemons are translucent (cover with the lid or a piece of parchment paper). Remove skillet from the stove and let the slices cool completely in the syrup. Transfer lemon slices from the skillet to a wire rack (you may want to place a paper towel underneath the wire rack to catch any drippings) and let dry completely. I ended up placing the wire rack in a 250 degree oven for 20 minutes to speed up the drying process. If you choose to do that as well, keep an eye on the slices to prevent them from burning or getting brown.
2. Once the slices are close to being dry, line a baking sheet with parchment paper and set aside. Prepare the cookie dough in your stand mixer. Cream together butter, shortening, brown sugar and granulated sugar. Add pudding mix and combine. Next, add both of the eggs and vanilla extract. Once incorporated, add baking soda and salt. Slowly add flour and stir until well combined.
3. Remove bowl from the mixer and stir in chocolate chunks. Add zest of one lemon and fresh thyme leaves.
4. Remove Meyer lemon slices from the oven and turn to 350 degrees F. Cut candied lemon slices into chunks and gently incorporate into the dough. Scoop 2-3 tablespoons of dough per cookie onto the prepared baking sheet. Place into the oven and bake for 10-12 minutes or until cookies are slightly brown on the edges. Remove and sprinkle with sea salt, if desired. Let cool for a couple of minutes before transferring to a wire rack to finish cooling completely. Repeat with remaining cookies. Enjoy!

• Cookies will keep up to 1 week stored in an airtight container or up to 2 months in the freezer.

• 1 cup butter, room temperature
• 1 cup sugar
• 2 eggs, room temperature
• 2 teaspoons vanilla extract
• 1 package (3.56 oz) Hershey’s chocolate instant pudding mix
• 2 1/3 cups all purpose flour
• 1 teaspoon baking soda
• pinch of salt
• 1 cup chopped pecans
• 1 cup sweetened coconut flakes
• 1 cup semi-sweet chocolate chips

1. Line 2-3 baking sheets with parchment paper. Set aside.
2. In a mixing bowl, add the butter and sugar. With the paddle attachment on, beat on low speed until light and fluffy, about 5 minutes.
3. Stir in the eggs, vanilla extract and the pudding mix. Beat until just combined.
4. Gently fold in the flour, baking soda and salt.
5. With a spatula, fold in the chopped pecans, coconut flakes and chocolate chips.
6. Using a large scoop, drop cookie dough on the prepared baking sheets.
7. Chill the scooped cookie dough while you preheat the oven.
8. Heat the oven to 350F.
9. Bake the cookies, one sheet at a time, for 12 minutes or until puffed and set.
10. Let the cookies cool slightly on the baking sheets before transferring to a wire rack to cool completely.

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• 1 1/4 cups butter, room temperature
• 1 cup sugar
• 1 cup packed brown sugar
• 2 eggs, room temperature
• 2 teaspoons vanilla extract
• 2 1/4 cups all purpose flour
• 3/4 cup cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup peanut putter chips
• 1 cup semisweet chocolate chips

1. Heat the oven to 350F. Line two cookie baking sheets with parchment paper. Set aside.
2. In a mixing bowl, add the butter and sugars. With the paddle attachment on, beat on low speed until light and fluffy.
3. Add the eggs, one at a time, and mix just until combined.
4. Stir in the vanilla extract.
5. Slowly add the flour combined with the cocoa powder, baking soda and salt. Mix until combined.
6. With a spatula, fold in the peanut butter and chocolate chips.
7. Using a large ice-cream scoop , drop cookie dough on the prepared baking sheets.
8. Bake in preheated oven for 8-10 minutes.
9. Remove the cookies from the oven and let cool slightly (about 5 minutes) on the baking sheets before placing them on a wire rack to cool completely.

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• 3/4 cup butter, room temperature
• 2 cups brown sugar
• 1/4 cup granulated sugar
• 2 eggs, room temperature
• 1 (15 ounces) can pumpkin puree
• 3/4 cup International Delight Pumpkin Pie Spice cofee creamer
• 2 3/4 cups all purpose flour
• 3 teaspoon baking powder
• pinch of salt
• 1 teaspoons pumpkin pie spice

• 1 cup butter, room temperature
• 8 ounces mascarpone cheese, room temperature
• 4 cups powdered sugar
• 1 teaspoon vanilla extract

1. Heat the oven to 375 degrees. Line 3-4 baking sheets with parchment paper. Set aside.
2. In a mixing bowl, with the paddle attachment on, add the butter and sugars. Beat on low speed until light and fluffy, about 3 minutes.
3. Stir in the eggs and pumpkin puree. Beat until just combined.
4. In a separate bowl, sift together the flour, pumpkin pie spice, baking powder and salt.
5. Add the flour mixture alternately with the coffee creamer to the cookie dough.
6. Beat until just combined.
7. Using a medium size scoop, drop cookie dough onto the prepared baking sheets and bake in preheated oven for 12 minutes or until tops spring back.
8. Cool on the baking sheets about few minutes before transferring to wire racks to cool completely.

1. In a mixing bowl, with the paddle attachment on, add the butter and mascarpone cheese.
2. Beat on low speed until creamy and fluffy.
3. Stir in the vanilla extract and slowly add the powdered sugar.
4. Beat until all the sugar is incorporated.
5. Increase the mixer’s speed to medium high and beat for an additional 1 minute.
6. Spoon a little frosting on top of each cookie and spread it with the back of a spoon.

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