Erika’s Chocolate Chip Cookies

Erika is known for her chocolate chip cookies

My sister, Erika, is known for making chocolate chip cookies. She has baked thousands of these cookies…to rave reviews every time (and she always triples the batch!). This summer I asked her to make them for me and I’ve made them myself a time or two since. If you want a chocolate chip cookie recipe that comes out perfect every time, this is the one. I have made hundreds of batches of chocolate chip cookies and many, many different recipes. Sometimes they turn out great, other times I’m left wondering why they don’t hold their shape. This recipe is basically the quintessential chocolate chip cookie recipe. Perfect shape. Perfect bake. Little bit crispy on the outside with a nice soft and gooey middle and literally you can have one in your hands and belly within 20-30 minutes. 

Jump to Erika’s Chocolate Chip Cookie Recipe

The Perfect Chocolate Chip Cookie

So many versions of the perfect chocolate chip cookie are out there. Every person is going to have their own view (or nostalgic memory) of what the perfect chocolate chip cookie is to them. This cookie is my definition of the perfect bake-at-home chocolate chipper. It takes 20-30 minutes TOPS from mixing dough to baking to eating. The chocolate chip cookie holds its shape with just a little bit of crispy edges (not too crispy), but a soft and gooey middle. They are divine eaten warm after a few minute rest, but are also amazing frozen and snacked on straight from the freezer. If this is the kind of cookie you are looking for, look no further than this recipe. 

A Mix of Butter and Shortening

I admit it. For years I have kind of turned my nose up at this cookie…trying to find a better one because I did not want to bake with shortening. The truth is, the shortening is the key to this cookie. The mixture of equal parts butter and shortening (butter flavor or regular shortening is fine) is what helps this cookie hold its shape while increasing the tenderness of the cookie. Baking with shortening decreases the gluten production in the baked good resulting in a tender cookie AND gives you a taller cookie which makes it chewier. Butter on the other hand tends to give a crispier cookie and a richer flavor. All that said, equal parts of shortening and butter mixed together will produce the best homemade chocolate chip cookie. Can you substitute butter for the shortening, you may wonder? You can, but your cookie will be a little more crispy and a little less tender. 

Should I use Convection Bake?

This question deserves its own post. I believe that if you have a convection oven, your cookies should always be baked with the convection setting. Convection ovens have a fan and exhaust system that blow hot air around the food and then take it back out through a vent. This makes food cook more evenly and quickly than normal bake. For cookies this results in the perfect browning, a little bit crispy edges with a gooey middle. You can also cook many pans of cookies at a time in a convection oven and don’t have to worry about moving pans around halfway through the bake. Moral of the story: use it for cookies!

A Few Rules For Convection Bake

If a recipe does not specifically call for convection bake, the rule of thumb when using the convection setting is to reduce the temperature by 25 degrees and bake for a little less time. In this recipe, these cookies bake at 350 degrees convection bake for 9 minutes. If you don’t have a convection oven, that is okay! You can still bake cookies and have them turn out amazing. Preheat your oven to 375 degrees on the standard bake setting (25 degrees higher than on convection bake) and bake the cookies for 10-12 minutes (depending on how well done you like them). They will still taste amazing.

This is an example of cookies on left baked with convection. Cookies on the lower right are baked at the 375 degree temperature. They are a little darker, a little flatter but still delicious. The convection-baked cookies on the upper left look like perfection. If you have convection, use it!

Let the Cookies Rest

Another one of my cookie rules is to let the cookies set up just a bit on the pan after baking before moving them to a counter area. I usually like to give my cookies about 5 minutes resting on the pan to get them set up before moving them. The way the cookies cool helps set their shape. This in no way means you can’t snatch one up and eat a hot-off-the-pan cookie, but for the cookies you want to gift, freeze or eat a little later, give them a few minutes on the pan to set up and your cookie will be perfect. 

How to Freeze and Thaw Cookies

This recipe makes about 36 cookies, depending on the size of your cookie scoop (a favorite medium sized one linked, affiliate), but once the cookies are cooled, they can be frozen. I use a gallon-sized ziplock bag or a large Tupperware to freeze my extra cookies. They thaw well and I’ve even had kids (who am I kidding…I do it too from time to time) eat them slightly frozen from the freezer. You can give them a quick zap in the microwave to thaw or set them out a few hours before you need them, covered with plastic wrap, and they will be perfect. You can also freeze the cookie dough. I like to let the dough thaw before baking, but you can also bake from frozen, just add a minute or two to the bake time.

Does this recipe mean I’m done with searching for chocolate chip cookie recipes? No it doesn’t! I will always try any chocolate chip cookie recipe and keep testing and sampling new ones. But, this recipe is one I will bookmark and keep for the days that I need a quick and perfect chocolate chip cookie. They are so good. I hope you love them too!

Erika’s Chocolate Chip Cookies

Quintessential chocolate chip cookies: Perfect shape. Perfect bake. Little bit crispy on the outside with a nice soft and gooey middle and only 20 minutes start to finish.
Prep Time 10 mins
Cook Time 10 mins
Course cookies, Dessert
Cuisine American
Servings 36 cookies

Ingredients
  

  • 1/2 cup unsalted butter softened
  • 1/2 cup shortening butter flavor or regular
  • 3/4 cup granulated sugar
  • 3/4 cup light brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 1/4 – 2 1/2 cups all purpose flour
  • 2 1/2 cups chocolate chips

Instructions
 

  • Preheat the oven to 375 degrees. If you have a convection setting on your oven, use that instead and preheat to 350 degrees with convection.
  • Using a stand mixer or a hand mixer, mix together the softened unsalted butter and shortening.
  • Add the granulated sugar and brown sugar. Mix until light and fluffy, usually a couple minutes.
  • Add the eggs and vanilla extract. Mix again until light and fluffy.
  • To the center of the bowl, add the baking soda, salt and one cup of the flour. Mix gently. Continue adding flour until all the flour is incorporated and mix until just combined. Feel the dough. If it feels too greasy/sticky, add another Tablespoon or two of flour. You want the dough to feel light and fluffy but it should not be overly sticky on your fingers.
  • Add the chocolate chips and mix until just combined.
  • On a parchment-lined baking sheet, drop spoonfuls of cookie dough using a cookie scoop (affiliate link). Each parchment-lined sheet should hold 12 cookies per pan.
  • Bake for 10-12 minutes at 375 degrees OR bake for 9 minutes using the convection setting until the edges are lightly browned. Allow to cool on the pan for a few minutes to set up before transferring to the counter to cool. Enjoy!
Keyword chocolate chip cookie

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Simple Oatmeal Biscuit Cookies (Gluten-Free)

Have you ever had breakfast cookies? I’m talking the fat, oatmeal-like cookies filled with apple chunks, chocolate chunks or other delicious mix-ins. These cookies remind me of those breakfast cookies from years past in the delicious oatmeal flavor, though they are a little thinner and crispier in texture. Simple oatmeal biscuit cookies are full of oat flavor, perfect on their own or great for a mix in: mini chocolate chips were a big hit. I also like subbing molasses for the maple syrup for a little kick of flavor. I’m planning to bake up a big batch of these when school starts again for a quick breakfast on the go.

Is it a Cookie or a Biscuit?

Grind up oats in a blender until they form a very fine flour

My family loves watching The Great British Baking Show together and we often notice the different terminology used between bakes in the UK verses what we are used to in the US. These cookies are definitely err on the side of a British biscuit which tends to be a little crunchier version of an American cookie, perfect with a cup of tea. Oatmeal Biscuit Cookies are an American version of an English oat biscuit…hence the name: Oatmeal Biscuit Cookie. Whatever you call them, they’re delicious and made with 100% oats…no wheat flour in sight. 

A Few Tips

I prefer this cookie slightly under-baked which gives a little bit softer cookie. The cookie will be a little more crumbly, which is the nature of a 100% oat cookie. It is also delicious with crispy edges and may hold together a little better. Letting the cookie cool completely before eating helps with the crumbs too. 

Gluten-Free, 100% oat cookie

I don’t bake gluten-free all that often, but I do enjoy cooking up some gluten-free treats for my sister whenever we get together. My sister loved these cookies so much when I made them that we even made them twice while we were together. If you are gluten-free and making these cookies, make sure you use gluten-free oats. Some oats can have trace gluten in them depending on where they were processed. The word on the street is that they make amazing cookies to sandwich between a toasted marshmallow and chocolate…bring on the summer Smores!

Very Versatile Cookie

These cookies are a great base for a variety of mix-ins. If you want a breakfast type cookie that would be perfect for kids on their way to school in the mornings, add in some diced, dried fruit. I think currants or cut up Craisins would be delicious. If you are looking for a sweet treat, try adding some mini chocolate chips or drizzling dark chocolate on top. I would even add a little schmear of peanut butter and jam on these as an after-school snack. These cookies would also make a perfect gluten-free pie crust to crumble instead of graham crackers or Oreos. 

Simple Oatmeal Biscuit Cookies

Yield: 20-24 cookies

Time: 10-15 minute mix, 10 minute bake

Ingredients:

  • 4 cups rolled oats (makes 3 cups oat flour, blended)
  • ½ cup brown sugar
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • ½ teaspoon baking soda
  • 12 Tablespoons cold unsalted butter
  • 3 Tablespoons almond milk (milk or water can be substituted)
  • 1 teaspoon maple syrup (you can substitute molasses or honey as well for a different flavor)
  • ½ cup mini chocolate chips, currants, diced up fruit (if desired)

Directions:

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Dump oats into a blender or food processor and process until very fine. 
  3. Add oats, brown sugar, salt, cinnamon and baking soda. Mix together in a bowl or in a food processor.
  4. Cut the butter into small cubes. Using a pastry cutter or a food processor, cut the butter into the oat flour mixture until crumbly and fine. Alternatively you could also grate the cold butter into the flour mixture like this strawberry shortcake recipe.
  5. Add the almond milk and maple syrup. Mix together until a dough forms. Add mini chocolate chips if desired.
  6. Roll about 1 tablespoon of dough into a ball and place on a parchment lined baking sheet. Continue until all the dough has been made into cookie balls. Cookies fit about 12 to a baking sheet.
  7. Lightly wet the bottom of a glass (or your hand), and press down on the top of each of the cookie balls so they are lightly flattened.
  8. Bake 10-12 minutes, rotating the pan at the 5-6 minute mark.  
  9. Let cookies cool completely before drizzling with chocolate, sandwiching with jam or topping with a toasted marshmallow and chocolate. Of course they are delicious plain too! Enjoy!

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Chocolate Chip Cookie Bars

My sisters and I all had unconventional weddings. None of us had big fancy wedding receptions or big groups of people in attendance. Instead, we chose small ceremonies surrounded by family and a few close friends. Later we celebrated by inviting friends over for a backyard BBQ that was casual and fun for everyone. This allowed us to save some money (hubby and I traveled around Europe for our honeymoon instead of having a big wedding reception) and enjoy time with good friends to celebrate our marriage. My dad manned the grill, while my mom cut up fruit for salads and I was in charge of all the baked goodies. You better believe that these chocolate chip cookie bars were on the menu!

These cookie bars are a crowd pleaser

Chocolate chip cookie bars are quick and taste amazing. They are a major crowd pleaser and they couldn’t be easier to make. Using melted butter in this recipe means that these cookie bars can come together super fast. These cookies bake up beautifully in a 9 by 13 pan instead of dropping spoonfuls of cookie dough onto a baking sheet. They cut up nicely into smaller squares to serve for a crowd. I’ve also made these ahead of time and frozen them with great success.

Crispy Edges, Gooey Middle

Are you a fan of crispy edges? Or do you choose the bars in the middle of the pan? The gooey middles definitely went first at our latest family gathering, but that didn’t stop the whole pan from being devoured in about 30 minutes flat. These bars are the perfect amount of chewy, gooey and crispy. Basically they have something for everyone to enjoy.

Use a parchment sling for easy cleanup

Do yourself a favor and please use a parchment sling for these bars. Non-stick parchment paper makes these bars so easy to lift out of your baking pan and cut into beautiful pieces. It also makes clean-up a breeze and while I wouldn’t fault anyone for eating these out of a pan with a fork (or fingers), parchment paper makes these bars so much easier to handle.

If you’re anything like me with my sweet tooth, you’ve got to try these gooey chocolate chip cookie bars. They are so delicious and so easy. The hardest part is waiting for the bars to cool!

Chocolate Chip Cookie Bars

Yield: One, 9 by 13 pan of cookie bars

Time: 10 minute mix, 30 minute bake

Ingredients:

  • 12 Tablespoons unsalted butter, melted
  • 1 cup brown sugar, packed
  • ½ cup granulated sugar
  • 2 teaspoons vanilla
  • 2 large eggs
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 cups all purpose flour
  • 2 cups chocolate chips, semisweet are my favorite but you can use any chocolate chips here

Directions:

  1. Preheat the oven to 325 degrees Fahrenheit.
  2. Prepare a 9 by 13 pan, lining it with a parchment paper sling (check it out here).
  3. In a microwave-safe mixing bowl, melt the butter. Add brown sugar and granulated sugar. Use a fork (or a hand mixer) to mix the sugars and butter together. 
  4. Add vanilla and eggs. Mix until the ingredients are fully incorporated.
  5. To the center of the bowl add the salt and baking soda. Mix.
  6. Add the flour and mix until combined. 
  7. Mix in the chocolate chips. Spread evenly into the pan.
  8. Bake about 30 minutes until crispy around the edges but still a little gooey in the middle. Let sit for 20 minutes in the pan before lifting out with the parchment paper. Cool before cutting into bars. Enjoy!

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Please share this recipe if you enjoyed it! Post a photo and tag me @amybakesbread so I can see your bake 🙂

Strawberry Fruit PIzza

Do you still have fresh picked (or any) strawberries at home? If you do, this is the recipe that should be next on your list to make. It is light, sweet and highlights the taste and flavor of a fresh-picked summer strawberry. 

Cream Cheese Icing: Yay or Nay?

I think I was in college when I first tasted fruit pizza. It was a traditional fruit pizza with sugar cookie crust, thick cream cheese icing and topped with whatever fruit we had on hand. I loved the idea of a fruit pizza, but the heaviness of the cream cheese (maybe I didn’t try the right recipe? Send me your favorites!) wasn’t my favorite. I grew up in a family full of chocolate-lovers who didn’t make a whole lot of “fruit-forward” desserts, so this was a new treat for me. I liked the taste. But I loved the idea of fruit pizza. 

THIS RECIPE USING A LIGHTER WHIPPED FROSTING THAN THE TRADITIONAL CREAM CHEESE FROSTING

As years have passed, I have made fruit pizza a time or two. Traditionally fruit pizza is topped with cream cheese icing that is meant to help counter the sweetness of the sugar cookie and fruit on top. I sometimes think that it makes fruit pizza feel heavy so I decided in this Strawberry Fruit Pizza to use heavy whipping cream as the base for my sugar cookie topping. This was a very good idea.

The strawberry cream on top of this Strawberry Fruit Pizza is light, not overly sweet and provides the perfect richness and counterbalance to the sweet sugar cookie on the bottom and strawberries on top. I whip heavy whipping cream with a few Tablespoons of my favorite strawberry jam (we make ours homemade using Pomonas Universal Pectin, affiliate link) and a little bit of powdered sugar. You can add more or less sugar depending on how sweet you want your cream. I prefer the cream to be a little less sweet so it balances with the sweetness of the sugar cookie. The strawberry whipped cream is definitely the missing key to my idea of the perfect fruit pizza.

Fruit pizza is so Adaptable to what Fruit you have on hand

This particular fruit pizza recipe is made with strawberries in mind, but one of the things I love about fruit pizza is how adaptable it is. It would pair perfectly with other delicious fruit if you wanted to add blueberries, raspberries or any other favorite fruit for topping. I love it with freshly-picked strawberries because it highlights them so well, but I am also a big believer in adapting what you have in your kitchen and using up produce that is on its last legs.

Strawberry Fruit pizza can be made for a crowd or “personal” sized

Sometimes I want a fruit pizza that I can make for a crowd. Sometimes I like fruit pizza that each of my kids get to decorate or that would be perfect for a kids birthday or family party. I have included both variations of the recipes below. We like making a giant fruit pizza as a beautiful statement for a family Sunday dinner. Sometimes I’ll shape the fruit pizza into a rectangle and decorate as the American Flag on Independence Day. The options are endless. The smaller individual fruit pizzas would be great for a special treat after family pizza night or to freeze and pull out for anytime you have a hankering for a smaller version of fruit pizza.

Sugar Cookie DOugh Tips

One thing about the sugar cookie dough. This dough is a little bit sticky. I like to wet my hands before working with it to shape the dough into a giant circle if you are making a large fruit pizza. You can bake it on a pizza pan or a cookie sheet. Whatever way you choose to go, please line your pan with parchment paper before baking. It will save you  in the long run and helps your cookie bake more evenly on the bottom. The sugar cookie will also spread quite a bit when baking, so be prepared. I also think this cookie tastes best a little under-baked, so don’t wait for the edges to get all brown but pull it out of the oven a little before that happens. One big fruit pizza usually takes about 20 minutes in my oven. The smaller fruit pizzas take about 13 minutes.

As always, the hardest part of this recipe is waiting for the sugar cookie to cool before decorating it. I like to leave it on the pan for about 5-10 minutes to let it set up a little before picking up the parchment paper and moving it to the counter. I’ve found this helps set the cookie and speed up the cooling process. Once it’s cooled you are a mere minutes away from the perfect fruit pizza. Yum!

Strawberry Fruit Pizza

Yield: 1 fruit pizza or 7-8 individual fruit pizzas

Time: 10 minute mix, 20-22 minute bake, 5 minute assemble 

Ingredients:

Cookie Base

  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ teaspoon cream of tartar
  • 1 ⅓ cups flour

Topping:

  • ½ cup heavy whipping cream
  • 2 Tablespoons strawberry jam, your favorite brand
  • 1 Tablespoon powdered sugar (more or less depending on the sweetness of your jam)
  • Strawberries, sliced to decorate the fruit pizza

Directions:

  1. Preheat the oven to 350 degrees.
  2. In a bowl with a mixing attachment or using a hand mixer, whip together the softened butter and sugar until light and fluffy. Add the egg and continue mixing for a few minutes until light and fluffy. Add the vanilla extract and mix again.
  3. In a separate bowl (or straight into the middle of the butter mixture if you don’t like washing two bowls), add the baking soda, salt and cream of tartar. If you put those directly into the butter mixture, mix it up at this time until incorporated. If you are using a separate bowl, add the flour to the bowl and then mix together. 
  4. Add the flour mixture or flour (depending on the method you used) to the creamed butter and mix together until fully combined, about 1 minute.
  5. On a parchment lined baking sheet, mound the dough in the center of the baking sheet. Get your hands wet and press the dough into a thick circle. The more you spread the dough out, the less time it will need to bake. If you are using a pizza pan instead of mounded on a baking sheet, you will want to reduce the baking time to 10-12 minutes.
  6. Bake the cookie base for about 18-22 minutes. The bake time will depend on how spread out your dough is. Pull the cookie out of the oven just before it starts to brown on the edges (or is barely starting to brown).
  7. While the cookie base cools, whip up the topping. In a small bowl and using an electric mixer, whip the heavy whipping cream until stiff peaks are formed. Mix in a few Tablespoons of your favorite strawberry jam. Add a Tablespoon or more of powdered sugar depending on how sweet you like your cream.
  8. Slice fresh strawberries and set aside for topping the pizza.
  9. Once the cookie is cooled, decorate the fruit pizza with the whipped cream topping and strawberries on top. Enjoy!

Variation for Individual Fruit Pizzas:

  1. Follow the recipe through step 4. 
  2. Line two baking sheets with parchment paper.  Mound two scoops of cookie dough on top of each other (see picture). Using a wet hand, lightly press down on the dough. Space cookies four to a pan.
  3. Bake at 350 degrees for 11-13 minutes. Let cool completely before topping. Enjoy!

Recipe Notes: The individual cookies freeze well in a Ziploc bag, so you can make fruit pizza whenever you want.

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Please share this recipe if you enjoyed it! Post a photo and tag me @amybakesbread so I can see your bake 🙂

Candy Jar Cookies

Most recent candy is from Easter

Do you keep a candy jar in your kitchen? I fill small bottles for every season and holiday with colorful candies. For me it is a decoration and an experiment in self control. My kids look at it as rewards for those special times I’ll let them pick something “from my jar” and my husband just likes that I’ve actually bought some candy and not just a bunch of ingredients to make things. I actually think he’s the one who gets into the jars the most frequently, especially when I put the gummy candy in…those are his favorites.

How do I use the leftover candy?

We really don’t eat a lot of the candy throughout the season and when it is time to change my jars, I end up with a lot of leftover candy. Instead of throwing the candy away, we like to make our favorite Candy Jar Cookies with the leftovers. These cookies can be made using any candy but I think they are best with a chocolate, caramel or peanut butter type candy. Do you still have Easter candy lying around? What about Valentines or even Christmas or dare I say Halloween? Any candy will work. You could also substitute chocolate chips or any of your favorite “chips” that you have lying around. That is one of the big perks of these cookies–use what you have so you don’t have to make an extra trip to the store.

These cookies are chewy, soft on the inside and have crispy edges. The addition of oatmeal gives them a yummy texture and the base of the cookie is so good that you can customize these to be whatever flavor you like. They are also quick and easy to make. You can double the recipe easily if you have a lot of candy to use up or neighbor kids to feed. One of my other tips in making these is whatever candy you choose, give them a quick whirl in the blender or chop them up a bit so they are about the size of chocolate chips. This will help the candy be more uniform and you get a delicious bite in every cookie.

These Cookies are so simple to make

One of the best parts of these cookies, is how simple they are to make. My eight year old son made these for us the other day and they were delicious. They check all the boxes: using up food from my pantry–check! Quick and easy–check! Have your kids make them for you–check, check, check! I hope you will be enjoying one of these cookies ASAP, whether you make them or give the recipe to one of your kids to make as a homework assignment…you’ll want to check for quality control purposes of course 🙂

Candy Jar Cookies

Yield: About 1 1/2 – 2 dozen cookies

Time: 15 minute mix, 10 minute bake

Ingredients:

  • ½ cup butter (1 stick), softened
  • ½ cup light brown sugar, packed
  • ½ cup granulated sugar
  • 1 egg
  • ½  teaspoon vanilla
  • ½  teaspoon baking soda
  • ½  teaspoon baking powder
  • ½  teaspoon salt
  • 1 cup (about 5 oz) all purpose flour
  • 1 ¼ cups old-fashioned rolled oats
  • 1 cup candy (chocolate, caramel, peanut butter candies work the best, you can also use chocolate chips or a combination of favorite “chips”)

Directions:

  1. Preheat oven to 350 degrees Fahrenheit, regular bake or 325 degrees convection bake. If your oven has a convection setting, do yourself and your cookies a favor and use it (I’ll explain why below)!
  2. Using a stand mixer or a hand mixer, mix the butter until smooth and creamy. Add the brown sugar and granulated sugar into the butter and mix again until creamy.
  3. Add the eggs and mix again. Add the vanilla.
  4. In a separate bowl combine the flour, oats, baking soda, baking powder and salt. Add this dry mixture to the butter mixture and mix together. Alternatively, if you don’t want to dirty another bowl (I almost always do it this with a large family and lots of dishes to wash), add the baking soda, baking powder and salt to the wet mixture and then add the oats and flour. Mix to combine.
  5. Crush up your candy of choice until it’s about the size of chocolate chips. I throw the candy in my blender and give it a couple of pulses for the larger pieces of candy. If you are using chocolate chips, you don’t need to do this step. 
  6. Pour the candy into the cookie dough and mix to combine.
  7. Scoop the cookie dough into balls (about 2 Tablespoons per ball) and place a couple inches apart on a parchment-lined cookie sheet. 12 cookies should fit on a half sheet cookie sheet.
  8. Bake at 350 degrees for about 10 minutes. If you are using the convection setting, bake at 325 degrees for 7 ½ minutes. Let cookies cool on the pan about 5 minutes before cooling. 

Recipe Notes: If your oven has convection bake, do yourself a favor and use it when baking cookies. It will give you a crispier crust, chewier middle and better overall cookie. Typically when you bake using convection you will decrease the oven temperature by 25 degrees what most typical recipes recommend. You will also decrease the baking time a bit. However, be careful, because some ovens try to “help” you by subtracting the 25 degrees for you. For example, when I bake these cookies I have to type in 350 degrees to my convection setting and my oven will set it at 325 degrees convection. If I set my oven at 325 convection setting, my oven will set itself at 300 degrees. Double check your settings when you are first learning about convection baking.

Please share this recipe if you enjoyed it! Post a photo and tag me @amybakesbread so I can see your bake 🙂

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