Sugar cookies with too much butter in them

Make sugar cookies like normal, but put in way too much butter. The edges of the cookies will kind of carmelize. Also a little salt on the top is a good idea.

P.F. Chang's Chicken Lettuce Wraps

Ingredients

3 tbs oil

2 boneless skinless chicken breasts

1 cup water chestnuts

2/3 cup mushrooms

3 tbs chopped onions

1 tsp minced garlic

4-5 leaves iceberg lettuce

Special Sauce

1/4 cup sugar

1/2 cup water

2 tbs soy sauce

2 tbs rice wine vinegar (we used half rice vinegar and half red wine vinegar)

2 tbs ketchup

1 tbs lemon juice

1/8 tsp sesame oil (we used olive oil)

1 tbs hot mustard (we used dijon)

2 tsp water

1-2 tsp garlic and red chile paste

Stir Fry Sauce

2 tbs soy sauce

2 tbs brown sugar

1/2 tsp rice wine vinegar (same as above)

Directions

Make the special sauce by dissolving the sugar in water in a small bowl. Add soy sauce, rice wine vinegar, ketchup, lemon juice, and sesame oil. Mis well and refrigerate this sauce until you're ready to serve. (This is very runny and so we put it in a pot on the stove and added some cornstarch to thicken it a little and we liked it like that.)

Combine the hot water with the hot mustard and set this aside as well. (We just added this to the special sauce in the beginning.)

Eventually add your desired measurement of mustard and garlic chile sauce to the special sauce mixture to pour over the wraps. (We also added the garlic chile paste to the special sauce in the pan all together with everything else.)

Bring oil to high heat in a wok or large frying pan. Sauté chicken breasts for 4 to 5 min per side or until done. Remove chicken from the pan and cool. Keep oil in pan and keep hot.

As chicken cools, mince water chestnuts and mushrooms to about the size of small peas.

Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice wine vinegar together in a small bowl.

When the chicken is cool, mine it as the mushrooms and water chestnuts are. With the pan sill on high heat, add another tbs of oil. Add the chicken, garlic, onions, water chestnuts, and mushrooms to the pan. Add the stir fry sauce to the pan and sauté the mixture for a couple of minutes then serve it in the lettuce "cups". Top with Special Sauce.

Peanut Butter Frosting

• 1 cup confectioners' sugar
• 1 cup creamy peanut butter
• 5 tablespoons unsalted butter, at room temperature
• 3/4 teaspoon pure vanilla extract
• 1/4 teaspoon kosher salt
• 1/3 cup heavy cream

Place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.

Thai Peanut Satay

http://tastykitchen.com/recipes/main-courses/chicken-satay-with-peanut-sauce/

Ingredients
2 pounds Boneless Skinless Chicken Breast, Cut Into Bite Size Pieces
_____
FOR THE MARINADE:
4 Tablespoons Low Sodium Soy Sauce
4 Tablespoons Lime Juice
2 Tablespoons Vegetable Oil
2 teaspoons Cumin
4 teaspoons Coriander
2 teaspoons Turmeric
_____
FOR THE PEANUT SAUCE:
2 Tablespoons Vegetable Oil
⅓ cups Onion, finely chopped
2 teaspoons Chili Powder
5 Tablespoons MARINADE
¼ cups Brown Sugar, Packed
½ cups Water, Or More If Needed
1 cup Creamy Peanut Butter, Do Not Use Natural Or Low Fat
1 whole Lime, Cut Into Wedges, For Garnish
1 bunch Fresh Cilantro For Garnish, Chopped

Preparation Instructions
1) Combine all marinade ingredients and whisk well to combine. Reserve 5 tablespoons of marinade for the sauce and refrigerate until you’re ready to make the sauce. Set the remaining marinade aside.
Cut the chicken into bite size pieces and skewer*. Skewer your chicken pieces on presoaked (in water) wooden skewers or metal skewers. Pour remaining marinade over chicken skewers being sure to coat thoroughly. (I use gloves, because the turmeric can stain your hands). Marinate chicken in the refrigerator for an hour.
2) For the peanut sauce, heat oil in a medium saucepan over medium heat. Sauté onions for 5-7 minutes. Add chili powder and the reserved 5 tablespoons of marinade, brown sugar, and ½ cup of water. Keep the pan over heat until very hot. Remove from heat and add peanut butter, carefully whisk until completely incorporated. Add additional water if the sauce is too thick. Loosely cover the pan and set aside. To warm the sauce, do so in microwave on 50% power for 30 seconds at a time and stir between. Heat until just warm. If you over heat the sauce, the oil will separate.
3) Preheat grill and cook skewered marinated chicken over medium high heat for 10-15 minutes. Serve chicken with peanut sauce and garnish with cilantro and fresh lime wedges. Makes approximately 32 – 6″skewers for appetizers or 8 dinner size portion skewers.*I like to skewer the chicken first before the marinade is added. It’s much less messy and when you’re entertaining, you won’t have to skewer the meat while you have guests. Again, I recommend using gloves.

Quinoa Burger

I found this on pinterest, but the recipe and photo came from Eating Well, Living Thin. Elliott, who is in the phase of not trying new foods, or old foods that we just haven't had in a while, loved this. And before bed he asked for more.

2 rounded cups cooked quinoa (see note below for cooking instructions)

3/4 cup shredded cheddar cheese (or other variety, if you prefer)

1/2 cup low-fat cottage cheese

1 medium carrot, finely grated (OR 1 cup shredded zucchini, squeezed)

3 eggs

3 tablespoons all purpose flour

2 green onions, including white parts

1 /2 teaspoon Splenda or sugar

1/4 teaspoon black pepper

1/4 teaspoon ground cumin

1/8 teaspoon salt

1/8 teaspoon garlic powder

Olive oil for frying

.

To cook quinoa:

1 cup uncooked quinoa

2 cups water

1/2 teaspoon salt

In a medium saucepan bring the 2 cups water and 1/2 teaspoon salt to a boil over high heat. Add quinoa and reduce heat to low. Cover and cook for 18-20 minutes, or until all water is absorbed and the seeds are tender. Allow to cool for a few minutes.

.

In a large bowl combine the cooked quinoa, cheddar cheese, cottage cheese, carrot, eggs, flour, green onions, Splenda, pepper, cumin, salt, and garlic powder.

Heat a frying pan and a couple teaspoons olive oil over medium-low heat. Mixture will be slightly sticky, so using a 1/4 cup measuring cup, drop mixture into pan and lightly flatten to 1/2 inch thick. Fry until golden-brown, about 4 minutes on each side. Makes approx. 10 burgers.

Serve with Tzatziki, or fry sauce, and top with avocado and tomato.

Pumpkin Granola

5 cups rolled oats
1 teaspoon pumpkin pie spice
1 teaspoon cinnamon
1/4 teaspoon nutmeg
¾ tsp. salt

3 tbs ground flax (optional)

1- 1 1/2 cups chopped nuts like walnuts, almonds (I put both in)
1/2 cup honey
½ cup pumpkin puree
1/2 cup oil
¼ cup maple syrup
1 teaspoon vanilla extract
3/4 cup dried cranberries

Preheat the oven to 325° F.

In a large bowl, combine oats, spices, salt, flax, and nuts. Mix well.

In a medium bowl, whisk together honey, pumpkin puree, oil, maple syrup and vanilla extract. Whisk until smooth. Pour wet ingredients into oat mixture and stir until the oats are evenly coated. They will be moist. Evenly spread the mixture onto a large baking sheet.

Bake for 20 minutes. Remove pan from the oven and stir. Bake for an additional 15-20 minutes or until the granola is golden and crisp. Remove from the oven and stir in dried cranberries (I usually just add some when I eat a bowl rather than when I make it). Let cool completely. Store in an airtight container.

Pumpkin Roll

A favorite of the Hall household at Christmas time. Stores well in the freezer.

3 eggs

1 cup sugar

2/3 cup pumpkin

3/4 cup flour
1 tsp baking powder
1/2 tsp nutmeg
1/4 tsp ginger
1/2 tsp cloves
1/2 tsp salt
2 tsp cinnamon
Chopped nuts (optional)

Preheat oven to 375. Mix 3 eggs on high until frothy with volume. Slowly mix in sugar then the pumpkin. Add flour, baking powder, spices, and salt.  Heavily grease and flour a cookie sheet. Pour mixture into pan and sprinkle with chopped nuts (optional). Bake at 375 for 15 minutes. Put powdered sugar on towel, nuts side up. Roll up in the towel. Cool. Unroll carefully. Fill with cream cheese frosting and re-roll.


Cream cheese Frosting

4 oz cream cheese, softened
4 oz butter, softened
1 tsp vanilla
2 2/3-3 cups powdered sugar

Blend the cream cheese and butter.  Add vanilla.  Slowly add powdered sugar until you reach a spreadable consistency.

Chocolate Mint Cookies

3/4 cup butter

1 1/2 cup light brown sugar

2 tbs. water

2 cups semi-sweet chocolate chips

2 eggs

2 1/2 cup flour

1 1/4 tsp baking soda

1/2 tsp salt

2 packages Andes Mints

In a large, heavy saucepan over low heat, cook butter, brown sugar, and water until melted. Add chocolate chips and stir until partially melted. Remove from heat and continue to stir until all the chips are melted. Pour into a large bowl and let cool for 10 minutes. With beaters, mix in one egg at a time. Then add dry ingredients.

Chill dough for at least one hour (or until it is no longer sticky to handle). Preheat oven to 350. Line cookie sheet with tin foil. Roll teaspoon sized balls of dough, about one inch in diameter. Make sure to put the dough back in the fridge while waiting for the cookies to bake. Bake 10-12 minutes. (cookies will crisp as they cool). Remove from oven and immediately place an Andes mint on top of each cookie. Allow mint to soften

and swirl with the back of a spoon. Cool thoroughly.

Chicken Stew with Butternut Squash and Quinoa

I found this on pinterest, but it (along with the picture) comes from Cookin' Canuck. This was a nice new flavor. Don't skip the olives. You could make this vegetarian by using veggie broth and subbing white beans for the chicken.

Ingredients

• 1 1/2 lb. butternut squash, peeled, seeded & chopped into 1/2-inch pieces
• 3 1/2 cups chicken broth
• 1 1/2 lb. boneless, skinless chicken thighs
• 1 tbsp olive oil
• 1 medium yellow onion, finely chopped
• 1/2 tsp kosher salt
• 4 cloves garlic, minced
• 1 1/2 tsp dried oregano
• 1 can (14 oz) petite diced tomatoes
• 2/3 cup uncooked quinoa
• 3/4 cup pitted and quartered kalamata olives
• Freshly ground black pepper, to taste
• 1/4 cup minced fresh flat-leaf parsley

Instructions

1. Steam the butternut squash until barely tender, about 10 minutes. Remove half of the squash pieces and set aside.
2. Steam the remaining squash until very tender, an additional 4 to 6 minutes. Mash this squash with the back of a fork. Set aside.
3. In a large saucepan set over medium-high heat, bring the chicken broth to a simmer.
4. Add chicken thighs, cover, and cook until chicken is cooked through, about 15 minutes.
5. Transfer the chicken thighs to a plate and allow to cool. Pour broth into a medium-sized bowl.
6. Return the saucepan to the stovetop and lower heat to medium. Add olive oil.
7. Add onion and cook, stirring occasionally, until onion is starting to turn brown, 8 to 10 minutes.
8. Add minced garlic and oregano. Cook, stirring, for 1 additional minute.
9. To the saucepan, add tomatoes, butternut squash pieces, mashed butternut squash. Stir to combine.
10. Stir in reserved chicken broth and quinoa. Bring to a simmer, cover and cook until the quinoa turns translucent, about 15 minutes.
11. Shred the chicken with your fingers or a fork.
12. Stir the chicken, olives and pepper into the stew and simmer, uncovered, to heat, about 5 minutes.
13. Stir in parsley and serve.

Oatmeal pancakes

I found this yummy recipe on smitten kitchen.

3/4 cup oat flour (you can make this by pulsing rolled oats into a food processor or spice grinder until finely ground; 1 cup of oats yielded 1 cup oat flour for me)
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoon baking powder
3/4 teaspoon Kosher or coarse salt
3 tablespoons unsalted butter, melted and cooled slightly (plus extra for the pan)
1 1/4 cups whole milk
1 cup cooked oatmeal*
1 tablespoon unsulphured (not blackstrap) molasses or 1 tablespoon honey
2 large eggs

Whisk the dry ingredients (oat flour, flour, sugar, baking powder and salt) together in a large bowl. In a smaller bowl, whisk the butter, milk, cooked oatmeal, honey and eggs together until thoroughly combined. Gently fold the wet ingredients into the dry ingredients. Using a light hand is important for tender pancakes; the batter should be slightly thick with a holey surface.

Heat a 10-inch cast-iron pan or griddle over medium heat until water sizzles when splashed onto the pan. Lower to medium-low. (This is my tip; I find pancakes impossible to cook well over higher heats. I’ve got more pancake tips over here.) Rub the pan generously with butter; Boyce says this is the key to crisp, buttery edges. Working quickly, dollop 1/4-cup mounds of batter onto the pan, 2 or 3 at a time. Once bubbles have begun to form on the top side of the pancake, flip the pancake and cook until the bottom is dark golden-brown, about 5 minutes total. Wipe the pan with a cloth before griddling the next pancake. Continue with the rest of the batter.

Serve the pancakes hot, straight from the skillet or keep them warm in a low oven. We also found these to reheat surprisingly well the next morning, again in a low oven.

* Make oatmeal, if you don’t have any leftover: Bring 2 cups of water, 1 cup of rolled oats and a pinch of salt to a boil and simmer on low for 5 minutes. Let cool. You’ll have some extra oatmeal, which you can eat while you’re cooking.

Slow Cooker Chicken Noodle Soup

1 store-bought rotisserie chicken carcass, or 1 1/2 cups already cooked chicken meat
6 cups water
1 or 2 sweet potatoes, peeled and chunked
2 teaspoons chicken bouillon granules (check for gluten, this was clearly labeled gluten free)
1 cup broccoli florets
1 small onion, diced
1 tablespoon, plus 1 teaspoon balsamic vinegar
kosher salt to taste (probably a good 1 teaspoon, since the base is water)
50-cent piece size, or so, handful of raw spaghetti noodles to add at the end (I used Trader Joe's brown rice)
1 large handful raw spinach leaves to add at the end
Parmesan and Asiago cheese, optional garnish

The Directions.

If you're going to use a chicken carcass, cook it on low overnight in the water. In the morning, unplug the crock and let it cool before digging in with CLEAN hands to pick out the bones. Strain through a colander (retaining liquid!) if desired.
Or, start with a slow cooker with 6 cups of water, and add chicken. Add all vegetables except for the spinach leaves. Stir in the bouillon and vinegar. Salt to taste. Cover and cook on low for 7-8 hours, or until sweet potatoes are tender and the onion is translucent. (I forgot about starting it until 2, and so I turned it to high for about 3 hours and it was just fine)

15 minutes before serving, put in raw spaghetti noodles and a large handful of spinach. Cover and flip to high.

Garnish with parmesan and asiago cheeses, if desired.

Quinoa with Black Beans and Corn

photo from whatsonmymenu.blogspot.com

Ingredients:
• 1 onion, chopped
• 3 cloves garlic, peeled and chopped
• 3/4 cup uncooked quinoa
• 1 1/2 cups broth*
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• salt and pepper to taste
• 1 cup frozen corn kernels
• 2 (15 ounce) cans black beans, rinsed and drained
• 1/2 cup chopped fresh cilantro

*I like the flavor of chicken broth, but if you want to make this meal vegetarian, use vegetable broth or water.

Directions:
1. Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned.
2. Mix quinoa into the saucepan and cover with broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes,
3. Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro.
4. Use this the way you would use any taco filling: in taco shells, tortillas, or on salad topped with lettuce, tomato, avocado, cheese, and sour cream.

Chocolate Ice Cream with Orange Marmalade

Oh. My. If I am remembered centuries from now, it will be because of this idea. SO good.

Pizza- even better

This dough is also from smittenkitchen. I finally buckled and bought some cooking wine to try this recipe, and boy am I glad I did. Last night's pizza was the best I've eaten in a long time, and although I did have some great toppings (like Trader Joe's quattro formigia shredded cheese, fresh mozzerella, and basil I grew myself), I really think the crust was the deciding factor. The first measurements are for "one small thin crust." I quadrupled it to make 3 large (12 inch?) pizzas which fed 6 adults, 4 toddler/preschoolers, and a baby. Adjust as you will.

6 Tbsp warm water
3/4 tsp active dry yeast
1/2 tsp honey
2 Tbsp white wine
1 Tbsp olive oil
1 1/2 C all-purpose flour
1 tsp salt

1.5 C warm water
1 Tbsp yeast
2 tsp honey
½ C white wine
¼ C olive oil
6 C all-purpose flour
4 tsp salt

Directions:
1. Dissolve yeast and honey in warm (100*) water. Let sit till frothy.
2. Measure out flour into large bowl and stir in salt. (I substituted one cup of white whole wheat flour in mine to no ill effect)
3. Add wine and olive oil to water. Add liquids to flour.
4. Use a spatula to stir it all up until it's clumpy, then use your hands to mash it all into a ball, making sure to incorporate all the floury bits.
5. Knead on a lightly floured counter/pizza peel until smooth and mostly uniform in consistency. (This shouldn't take long)
6. Oil the bowl your dough was in, roll the dough in it, and cover with plastic wrap.
7. Let rise until doubled, 1-2 hours.
8. Lightly press the air out of the dough and let it sit for 15 minutes or so while you prep your ingredients. Preheat your oven to 500* with the pizza stone inside it.
9. Roll out the dough on a lightly floured surface/pizza peel. Fold one side over and sprinkle the surface with cornmeal, then do the other side.
10. Add your toppings, and bake 10 minutes or until everything's browned and bubbly.

Here are some of my favorite topping combos:

For a traditional, tomato sauce pizza, I like to herb my crust. First, I lightly rub it with olive oil. Then I sprinkle on garlic powder, oregano, thyme, and sometimes rosemary. Then, I just use jarred spaghetti sauce and sprinkle some parmesan cheese on top of that rather than making or buying special pizza sauce.

Tomato sauce pizzas:

Fresh mozzarella, fresh basil, tomato slices, and bacon.

Fresh mozzarella, shredded sharp cheddar, bell peppers, red onions, olives, and pepperoni.

1/2 red sauce, half pesto, mozzarella, and italian meats.

White pizzas:

Alfredo, chicken, brocolli, or zucchini

olive oil, goat cheese, pear, caramelized onion. once you cook that, add fresh arugula, and candied pecans.

equal parts ricotta and sour cream, seasoned with salt and pepper, topped with bacon and caramelized onions

Other pizzas:

sour cream and salsa, topped with sharp cheddar cheese, grilled chicken, red onion, and grilled corn. once you cook that, add fresh cilantro and avocado slices

peanut satay sauce topped with mozzarella, grilled chicken, carrots, and onion. top with fresh cilantro.

Baked potatoes

Big Idaho potato
sharp cheddar cheese
sour cream
butter
walnut pieces

Put a big potato in the microwave for eight minutes.  (If you're cooking two or more potatoes, you have to do it for even longer.  At this point you might as well break down and use the oven.) Cut a slice in it, make sure it's mushy inside, and then put in the cheese.  Cook it for another minute or until the cheese is completely melted.  Then-- here's the genius bit-- put some chopped up walnuts in it.  It gives it a crunchiness and a more interesting flavor.  Then put the butter and sour cream on.  And salt, of course. This is basically supposed to keep you from tasting much potato.

Pizza Dough

Adapted from smittenkitchen

Makes 3 12" pizzas:

4 1/2 C flour
3 tsp salt
2 1/4 tsp yeast
1 1/2 C warm water
3 T olive oil
1 1/2 tsp honey

I mix the yeast, water, and honey and let the yeast activate a bit and then dump it with the other ingredients.

The following are her instructions Take your pick.:

Stir dry ingredients, including yeast, in a large bowl. Add water and olive oil, stirring mixture into as close to a ball as you can. Dump all clumps and floury bits onto a lightly floured surface and knead everything into a homogeneous ball.
If you are finding this step difficult, one of the best tricks I picked up from my bread-making class is to simply pause. Leave the dough in a lightly-floured spot, put the empty bowl upside-down on top of it and come back in 2 to 5 minutes, at which point you will find the dough a lot more lovable.
Knead it for just a minute or two. Lightly oil the bowl (a spritz of cooking spray perfectly does the trick) where you had mixed it — one-bowl recipe! — dump the dough in, turn it over so all sides are coated, cover it in plastic wrap and leave it undisturbed for an hour or two, until it has doubled in size.
Dump it back on the floured counter (yup, I leave mine messy), and gently press the air out of the dough with the palm of your hands. Fold the piece into an approximate ball shape, and let it sit under that plastic wrap for 20 more minutes.
Sprinkle a pizza stone or baking sheet with cornmeal and preheat your oven to its top temperature. Roll out the pizza, toss on whatever topping and seasonings you like. (I always err on the side of skimpy with toppings so to not weight down the dough too much, or if I have multiple toppings, to keep them very thinly sliced.)
Bake it for about 10 minutes until it’s lightly blistered and impossible to resist.

Refried Beans from scratch

1 small onion, peeled and halved
3 cups dry pinto beans, rinsed
1/2 fresh jalapeno pepper, seeded and chopped
2 tbs minced garlic
2 tsp salt
1 3/4 tsp fresh ground black pepper
1/8 tsp cumin, optional
9 cups water

Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. Pour in the water and stir to combine. Cook on high for 8 hours, adding more water as needed. Note: if more than 1 cup water has evaporated during cooking, then the temperature is too high.

Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with a potato masher or hand mixer, adding the reserved water as needed to attain desired consistency.

Beans may be frozen in portions and thawed to use at a later date.

Greek Chicken Wrap with Tzatziki Herb Yogurt Sauce

Sauce:
2 cups fat-free plain yogurt
1 cup peeled, seeded and diced cucumber
2 tbs chopped fresh dill (we used dried)
1 tbs lemon juice
1 tbs white vinegar
2 tsp minced garlic
1/4 tsp salt (optional)

In a medium bowl, combine all ingredients until blended. Sauce may be made up to 2 hours in advance. Cover and refrigerate until serving.

Wrap:
1 (6 oz) boneless, skinless chicken breast
1 ts light Italian dressing
4 (6 inch) whole wheat pitas
2 cups chopped romaine lettuce
1 medium tomato, chopped
1/2 cup sliced red onion
1/4 cup crumbled feta cheese
4 kalamata or black olives,pitted and sliced

Place chicken breast in a plastic bag and add Italian dressing. Let the chicken marinate for 15 minutes; pound using a meat pounder or mallet or the bottom of a skillet, and flatten to about 1/2 inch thickness; and remove chicken.

In a large non-stick skillet over medium heat, cook chicken about 5 minutes per side or until nicely browned and cooked through. Slice chicken thinly against the grain. Set aside. Assemble all other ingredients to your liking.

curry powder

I got a spice jar full of curry powder. It's awesome.  It turns every food into the mutant ninja version of itself. Lentil soup becomes lentil curry.  Macaroni and cheese becomes macaroni and cheese curry.  Mashed potatoes becomes potatoes curry. Plain rice becomes curried rice over rice. You can't lose!
Also, I have maple syrup of you want to try the Canadian version of various foods. And thyme if you want to try the Doctor Who version.

Flourless PB Cookies

I thought this would be a good GFCF treat to make when we're all together

From Make and Takes

Reese’s Pieces Flourless Peanut Butter Cookies

1 cup creamy peanut butter
1/2 cup brown sugar
1/2 cup white sugar
1 large egg
1 teaspoon vanilla extract
1/4 teaspoon salt
1 teaspoon baking soda
1 cup Reese’s Pieces candy

1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
2. Mix the peanut butter and sugars together until creamy and smooth.
3. Add in the egg and vanilla extract. Mix until well combined.
4. Stir in the salt, baking soda, and Reese’s Pieces candy.
5. Spoon dough into balls, about 1 Tablespoon of dough for each cookie. Place them on the baking sheet, about 2 inches apart. Lightly flatten dough balls with the palm of your hand.
6. Bake cookies for 10-12 minutes, or until cookies are slightly golden brown around the edges. The cookies will still be soft. They will set up while cooling. Remove from oven and let cool on baking sheet for 2 minutes. Transfer to a cooling rack.

Makes about 3 dozen cookies