{ Caramel Iced Pumpkin Drop Cookies }

It's family tradition here, as I'm sure it is in many, many homes across the country, to watch "It's The Great Pumpkin, Charlie Brown".

Last year, even though Bean was 18 at the time, I started a new tradition for "A Charlie Brown Thanksgiving". I gathered up all the foods the kids ate for Thanksgiving and served it as we watched.
(You can read more about this & other Holiday Tradition ideas here.)

I wanted to do something fun for Great Pumpkin as well, so I decided to make some pumpkin cookies to munch on while we watched last night.

These cookies are an easy recipe. They are a no fuss drop cookie. They bake up light, fluffy, and cakey, and sport a caramel icing. What could be better?

Lightly pumpkiny, lightly spicy, all yummy.

Great for any fall festivity or any day of the year.

Enjoy!

Pumpkin Drop Cookies
by Tina @ Sugar Bean Bakers
Makes approx 24 cookies

Pumpkin Cookies:
1/2 cup (1 stick) butter
1/4 cup white sugar
1/4 cup firmly packed brown sugar
1 egg`
1/2 cup canned pumpkin
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1 1/4 cups flour

Caramel Icing:
2 Tablespoons butter
1/4 cup packed brown sugar
3 Tablespoons milk
splash of vanilla
1 cup powdered sugar (sifted is best to break up any clumps)

For the cookies:
Preheat oven to 350. Line baking sheet with parchment or leave ungreased.

In a large bowl, mix together flour, cinnamon, salt, baking soda, and baking powder. Sit aside. In a large mixing bowl, cream butter and sugars together with mixer until they are light and fluffy. Blend in egg. Then add pumpkin and vanilla. Slowly add flour mixture to sugar mixture. When well blended, drop cookies by tablespoons full 2" apart onto baking sheet.

Bake 9-11 minutes until edges are golden. They will be puffy and light.

Allow to cool on wire racks before icing.

For icing:
Melt butter, then add in brown sugar. Stirring constantly, bring mixture to a boil. Allow to boil one minute, remove from heat, and add in milk. Whisk in powdered sugar until glossy with no lumps.

Working quickly, dip cookies into warm icing, or spread on using a pastry brush. This icing will harden quite fast. Either leave on lowest setting while working, or return to stove if it hardens and allow it to warm to a spreadable consistency again.


Recipe adapted from Food.com 

{ Mini Mummy Cookies }

Mummy Madness 3.0! Here we go...

These lil guys are KEY-YOU-TAH, right? They are also A. SUPER easy, and 2. Delicious!

You can make these little guys from any mini cookie, but for mine I chose Mini Nutter Butters because yum.

After the cookies, all you need is white chocolate, an piping bag, and sugar eyes.

These guys are totally adorable just piled up in a bowl, bagged up as party favors, or for trick or treaters. Imagine them bagged together with the Mummy Bones and Mummy Donuts. Too much cute! Or... how about in this snack mix?

For now,

Mummy out.

Tina


Mini Mummy Cookies

Mini sandwich cookies (I used mini Nutter Butters)
Melted white chocolate (I prefer Almond Bark)
Sugar Eyes
Piping bag

Dunk cookies in white chocolate to cover. Tap to remove excess chocolate. Place on parchment paper to dry. Snip a tiny end off of a piping bag and fill with melted (but slightly cooled) white chocolate. Drizzle on cookies to give a mummy look. Add sugar eyes and let dry completely. When dry, break off excess chocolate drizzles from sides of cookies. Store in airtight container.

{ Sea Salted Chocolate Chip Cookie Ice Cream Sandwiches }

So, you remember those Sea Salted Chocolate Chip Cookies I posted? Yeah. Next. Logical. Step.

Am I right?

So, basically, just bake up a batch, allow to cool and then, fill with ice cream. Ok?

Ok!

Not much trickery here, just a delicious summer treat.

This was Bean's idea. I have to give him credit for this. I've done cookies filled with cream before, but he very much wanted ice cream and he wanted them made with his favorite chocolate chip cookie. Easy enough.

Tips: Let your ice cream sit out for a few minutes until just soft. Scoop, smush, wrap, freeze all in rapid progression. Do not add your sprinkles before freezing. Add before serving.

I wrapped mine in parchment paper and tied with bakers twine. They are cute and functional. You can take this a step further and put in a freezer bag to ensure no freezer burn.

I feel this will be a new go to dessert request around here.

I can't even complain.

Tina


Sea Salted Chocolate Chip Cookie Ice Cream Sandwich
By Tina @ Sugar Bean Bakers

I recipe Sea Salted Chocolate Chip Cookies
Ice Cream of your choosing
Sprinkles if desired

Let ice cream soften a bit before scooping

Add 1 scoop of ice cream to the bottom side of a cookie. Top with another cookie. Smash down a bit to allow the ice cream to spread. Immediately eat or wrap and place in freezer to enjoy later.

Add sprinkles before serving if desired

{Chocolate Chip Shortbread Cookie Dippers}

So, I've totally been MIA. Sorry 'bout that.

In the last few weeks the Bean has gone to two proms, he was sick for an entire week, and it was Mother's Day. It's been quite a time!

Now there are only 6 days left of school, so let's see if we can get this 'normal life' thing moving again, eh?

Bean LOVES to dip cookies in milk or tea. I'll be honest, I'm not a dipper. He was joking the other night about his cookie not fitting in his cup, and, well, lightbulb!

These shortbread cookies are cut to fit into any glass or mug. Great for you and your dippin' friends!

They are a simple shortbread cookie with chocolate chips added in. After you roll out the dough, just cut into rectangles. These will never be perfect due to the chips in them, but cut them as nicely as you can. To retain the shape better, put the cookie sheet of cut cookie into the freezer for 30 minutes prior to baking.

After cooling, you have a light, crispy, perfectly dippable cookie!

Easy, eh?

Tina

Chocolate Chip Shortbread Cookie Dippers

by Tina @ Sugar Bean Bakers

1 cup (2 sticks) butter, softened
1/2 cup powdered (confectioner's) sugar
1/2 teaspoon salt
2 1/4 cups flour
2 tablespoons sugar (for dusting)
1 cup chocolate chips

Preheat oven to 300 degrees.

In the bowl of a standing mixer, beat the butter and confectioners’ sugar together until fluffy. Add the salt and flour. Continue  beating until everything is fully incorporated and the mixture resembles wet sand with large clumps. Add in chocolate chips.

Using your hands, press all of the crumbs together in the bowl until it all forms a dough.

Sprinkle counter with flour, turn out the dough onto the counter and roll. Cut into rectangles.

Place on parchment or a slipat mat. Freeze for 30 minutes to retain shape while baking.

Sprinkle with the 2 tablespoons of sugar. Bake for 20-25 minutes until lightly golden.

Allow to fully cool.

Adapted from Bakingdom's Buttery Shortbread Cookie

{Soft, Rolled Chocolate Sugar Cookies}

Yes, my last post was a sugar cookie as well. I can't even help it. I LOVE SUGAR COOKIES. I'm very picky about them though. They need to be FAT, soft, and slathered in buttercream. These are all very important elements to the, in my opinion, perfect sugar cookie.

While dealing with all the snow and the Polar Vortex Jr, we've been spending a lot of time at home. Yesterday, Bean was off school because of the temps. Apparently our Ohio buses are not equipped to deal with -35 windchills. So, we kept on with our Harry Potter movies (over the weekend we'd watched 1-5). After we finished Half Blood Prince, we wandered into the kitchen to make these. I'd mentioned wanting to make them to Bean a few days ago, and he just couldn't let it go. Since he was little, I've said that he "loves chocolate like a girl". And that, my friends, is putting it mildly.

So, cookie time it was.

Chocolate sugar cookies are an interesting beast. By interesting, I mean delicious, of course. They are not quite brownie, not quite sugar cookie. They are allllllll good though.

These work like regular sugar cookies. You roll them out and cut with cookie cutters. They look great on a tray with regular sugar cookies.

What to top them with? Chocolate buttercream, of course! What else? Honestly, they'd be great with regular buttercream too, but chocolate. I sprinkled mine with a little bit of sparkling sugar and some chocolate jimmies. Perfection.

I'm not sure that they will replace sugar cookies as my favorite (well, after Snickerdoodles), but they are daggone good.

Chocolatey good.

Enjoy.

Tina


Chocolate Sugar Cookies
by Tina @ Sugar Bean Bakers

Cookies:
2 cups all purpose flour
1 1/4  sugar
3/4 cup butter, softened
3/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/8 teaspoon salt
2 eggs
1 teaspoon vanilla

Mix together flour, cocoa, salt, and baking powder in a bowl and put aside. In a large mixing bowl, cream the butter and sugar together with mixer. Add eggs one at a time and beat until combined. Add in the vanilla. Pour the flour mixture in, a little at a time, until it is mixed thoroughly.Cover the dough with plastic wrap and chill for at least two hours (or overnight).

While rolling, preheat oven to 400. Prepare baking sheet with silpat, parchment, or ungreased.

Roll the chilled dough out on a surface dusted with a small amount of cocoa powder. For these, I rolled the dough to about 1/4" so they would be soft and fat. Cut to desired shapes with cookie cutters. Brush off excess cocoa with a pastry brush before baking.

Bake for 10 minutes. Allow to cool before icing.


Chocolate Buttercream
by Tina @ Sugar Bean Bakers


(you will only need 1/2 recipe for these cookies)

3/4 cup butter (softened)
1/4 cup shortening (I prefer Crisco)
1/2 to 3/4 cup unsweetened cocoa powder*
4 cups powdered sugar
2-3 Tablespoons milk
1 teaspoon vanilla extract
pinch of salt
 
Beat the butter and shortening until fluffy (3-4 mins). Slowly add in the powdered sugar and cocoa. Beat for about 3 minutes. Add in the milk starting with 2 tablespoons. Add vanilla. If too thick add the extra tablespoon of milk. Mix until distributed.

*start with 1/2 cup. If not chocolatey enough, add the extra 1/4 cup.

{2 Ingredient Thin Mint Clone}

January.

Does anyone actually LIKE January? With it's post holiday blueness and it's gray skies? Only thing good about January? Snow. I've been told, repeatedly, that I'm a total freak show, but snow makes me happy. Not like a little happy, like I dance around the house happy. I'm always looking out the windows, waiting for it, and if it's night time, I can't sit still. Every 30 minutes or so I must get up, flip on the outside light and check for snow. I can't even help it. I'm just enchanted by it.

Did you all fall into the Polar Vortex? We so did. Before it hit though, we were supposed to have a nice, big snowfall. It went, however, from 8" to a dusting. The dusting was pretty as the Earth around it froze solid. It was ridiculous. We got to -12 with windchills in the -30s. I know others got much colder though. I literally never left the house, except to throw hot water up in the air (well, Bean did it). That took 30 seconds. The end. Back inside. School was cancelled so we bundled up and watched movies. Bean had an awesome Christmas break. 2 extra days added on because of the Polar Vortex. It'll be a year to remember, that's for sure.

You know what else happens in January? (At least around here). Adorable little girls in green uniforms start hocking deliciousness.

This year they are FOUR DOLLARS A BOX. WHAT??? Four. Dollars. For like 2 sleeves of cookies. I can't even. Will I buy them? Well, yeah. But still.

Of course we can only get them once a year, so I've made a solution for you.

I've dipped Ritz crackers in chocolate for years. I just did them for the Christmas trays I gave to friends. A while back I saw this on Pinterest. They'd used the same idea, but had added mint extract to the chocolate to make Thin Mints. NO WAY that tastes like a Thin Mint, right?

Wrong.

Well, I didn't do it their way, I used Andes mints. You know Andes and I are tight. They're my candy BFF when it comes to baking. I LOVE chocolate and mint together and Andes is my fav. I actually used the Andes Bits that the Toostie Roll Company sent me as a thank you for allowing them to use my recipes on their Facebook Page. Regular Andes will work as well, of course, but the bits melt quicker and, major bonus here, you don't have to unwrap them.

Just melt up your bits in the microwave. Melt in 30 second increments, stirring after each 30. (They only took 1 minute to melt in my micro). Or melt double boiler style.

Then, dip your Ritz, place onto waxed paper/parchement/foil and allow to dry.

Dude, that's it. IT.

I know you probably still have your doubts, but they are so close, really! They don't taste like crackers, they taste like cookies. While they aren't 100% perfect, the Girl Scout Thin Mint has a chocolate cookie (but really, you don't miss that here) and a darker chocolate enrobing, I think you will be pleasantly surprised. I know I was. Shocked, really.

Give em a go. It will take you all of 10 mins.

Happy January!

Tina




2 Ingredient Thin Mint Cookie Clone
by Tina @ Sugar Bean Bakers

Andes Mints Baking Bits or Andes Mint Chocolates
Ritz Crackers

Melt up your chocolate in the microwave. Melt in 30 second increments, stirring after each 30. (They only took 1 minute to melt in my micro). Or melt double boiler style.

Dip your Ritz, remove with a fork, and tap to allow excess chocolate to fall through the tines, place onto waxed paper/parchment/foil and allow to dry.

Store in airtight container. 

/foil and allow to dry.

{ Doctor Who 3D Glasses Cookies }

Happy Who-liday!

Can you even believe it? The Who 50th anniversary is FINALLY HERE.

In this house, we've been reading/talking about it for months! And finally... here!

I was once told that if you put more than one exclamation point in a post that you are over doing it. There should only ever be one. Um. SUCK ON THAT, MAN. It's excitement time!!!!!!! Woot woot!

I had many ideas for a 50th Anniversary treat, but none of them stuck with me until I came up with this idea. I mean, Tenny in his 3D glasses? I'll take 2, please.

The idea of "stained glass" cookies combined with a glasses cookie cutter just seemed too perfect... and so...

I used a sugar cookie dough & the basic instructions for Stained Glass Cookies (links at end of post). I did find that crushing the candy super finely did not have a happy result. Bigger chunks work better. (There are nice visuals in the Stained Glass Cookie post I'm linking). You will also want to roll your cookies quite fat. More area for the candy to melt.

I found my cutter on Amazon, of course. It's a solid cutter though, so I had to improvise for the lenses. If you have a small round or oval cutter, you are in luck. I didn't, so I took a medium sized icing tip and squeezed it a little. I popped it back into shape when I was finished, but I realize some people might not want to squeeze their tips. Improvising is fun!


After cutting the cookies and placing them on a parchment lined baking sheet, return them to the refrigerator to chill for another hour. This will help them hold their shape much, much better.

I washed mine in a quick and easy glaze. They really didn't NEED this. It didn't make them white like the glasses, but it tastes good. You can totally add royal icing or buttercream to yours if you'd like them to be white white.

In case you are wondering HOW excited Bean is for tonight? Well, there's this:

We are off to the store to get ingredients for Pizza Bread to go along with our cookies. Perhaps I'll pick up some Blue Hawaiian Punch for TARDIS blue drinks!

It's STILL not too late to go ALL OUT and throw a Doctor Who Party. The ideas in this post are super easy!

Be sure to take the TARDIS over to see what Darla made up at Bakingdom for the 50th. They are AMAZING, AMAZING Doctor Cakes. GO. SEE. NOW. Doctor Who 50th Anniversary Cakes.

Just a few more hours now, folks!

Also, I like exclamation points, so there! :p

Allons-y!

Tina

P.S. If you haven’t already,  you can ‘like’ my Facebook page here, and follow me on twitter here, and you can follow me on instagram here.

Doctor Who 3D Glasses Cookies

Stained Glass Cookie Instructions *
Sugar Cookie Recipe (I used this instead of what is in the stained glass post)


*I used Jolly Ranchers as my candy

Glaze:

1 cup powdered sugar
1 Tablespoon Corn Syrup
1 Tablespoon Water
splash of vanilla

Mix together
Brush on cooled cookies with brush

Or you can use-

Royal Icing
or Buttercream

{One Eyed Monster Cookies}

Bean loves to dress up. He's very into drama, he's been in his drama club at school since 6th grade, he attends drama camp, and he performs in a local kid's theater in the summer months.

He hasn't actually Trick or Treated since he was in 5th grade, but dress up? YOU BET.

When he was little my favorite costume was this one

I mean, c'mon! My little stinker.

When he started choosing his own costumes, they were, well, not the norm. Like, seriously, what 8 year old begs to be D'Artagnan for Halloween? Just mine.

When he was 13 he wanted to be The Dread Pirate Roberts for a Halloween Dance. I'm so proud.

When he was 14 we went to the Ohio Comic Con. He wanted to be Doctor Horrible. Awesome.

I can't even begin to tell you how many people asked for photos of him. It was insane.


This amazing re-creation was made by my talented Mother in Law. (along with the skunk and D'Artagnan- as well as many others through the years). Rule 1 here. Tina doesn't sew. Ever.


And this, just last week at our Youth Group Fall Fest...

V from V for Vendetta.


There have been many, many other costumes in between, from dressing up for Ren Fest, to Eleven for our Doctor Who party, to Ron Weasley for our Hogwarts parties, to all his costumes for plays... He does enjoy a good disguise.

One thing he never dressed as? A monster. No idea why, but he never, ever dressed as anything creepy or spooky. Probably why my Monster cookies are cute instead of creepy, eh?

These guys are totally fast and easy. A great project for your little ones this halloween (or anytime, monsters are always in season!). Kids will love rolling these in the jimmies!

This starts with a basic Snickerdoodle cookie. You will tint the dough, then, instead of rolling in cinnamon and sugar, you will roll in jimmies. These could be any color you want, I just really liked my purple jimmies. I even think they would be totally cute if they were rolled in the (very easy to find) rainbow jimmies! Top with a big dot of buttercream, then with buttercream tinted black, draw on your pupil and mouth. Give him a lopsided grin, give him a wiggly mouth, big grin, little grin, it's all up to you!

Easy, no special skills required.

Done!

And lookit how cuuuuuuute.

However, Dear Monster, no matter how cute you are... you are going in my belly!

Sorry, not sorry!

NOW, for more eyebally goodness, step on over to Bakingdom and check out the Soft & Chewy Googly Eye Cookies  that Darla made! You won't believe your EYES. (I HAD to say it).

Tina

PS, tint these puppies green and roll in green jimmies and you have Mike Wazowski!


You can find lots of great jimmies at Bake it Pretty.


One Eye Monster Cookies
by Tina @ Sugar Bean Bakers

Ingredients

1/2 cup butter, softened
1/2 cup shortening (I prefer Crisco)
1  1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2  3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
food coloring*
jimmies

Directions

Preheat oven to 400 degrees. Cream together butter, shortening, sugar, eggs and vanilla. Blend in the flour, cream of tartar, soda and salt. Add food coloring and mix until well blended. Shape dough (about a tablespoon) into balls. Roll balls in jimmies. Place 2 inches apart on ungreased baking sheets (or parchment/silpat lined sheets). Lightly flatten. Bake 8 to 10 minutes, or until set but not too hard. (I baked mine 8 minutes)

Allow cookies to cool completely. 

Make up a batch of  buttercream. Use this to pipe** on the eyeballs. Pipe the pupils and mouth from buttercream tinted black.

*I recommend gel colorings

**Wilton Tip numbers: Eyeball- 1A,  Pupil- 12,   Mouth- 13

.

slightly adapted from this recipe found at www.allrecipes.com.

{Pumpkindoodle Cookies}

My dog is adorable. She really is.

She's also dumb. I'm sorry, you people are getting your feathers all ruffled because I'm saying my pet is dumb. Please believe me when I tell you, SHE IS DUMB.

I love her, but... dumb.

You know that test where you throw the blanket over your dog and the quicker they get out from under it, the smarter they are? She just stands there. Endlessly. Stands. Until we take the blanket off.

She is afraid. Of EVERYTHING. A rustling bag, a piece of paper, leaves falling from the sky. Everything is terrifying. We live in the country and are surrounded by woods. There are very often hunters. Gun fire is THE MOST TERRIFYING thing ever. Well, that and fireworks. She has actual little doggy panic attacks.

Then, there is the screen. If the screen gets pulled and then the sliding door, well, she's gonna run into it. Not once. Not every once in a while. Every. Time.  We try to tell her to wait. She does not listen.

Bam! Luna, full force, into the screen. We try very hard not to pull the screen for this reason, but sometimes.. it happens. Luna face smash follows. Every. Time.

This story is pretty funny, right? Allow me to entertain you with the fact that my 16 year old, highly intelligent Honor Student has done the exact same thing. Open the sliding door, walk straight into the screen. He's done it with a glass door out in public once too.

I'm sorry, but funniest thing ever in ever.

Maybe I'm a bad doggie parent. Maybe I'm a bad parent. Funny.

You know what else is funny? The name of these cookies. You know what's NOT funny? The taste...
Cause yum.

Snickerdoodles are my favorite cookie. I love them so much, that I only make them once or twice a year. The other day I was thinking about how soft and lovely Snickerdoodles were, when I came up with the idea to add pumpkin and fall spices. I wasn't even sure if it would work, but ya know what?

DID. They are pretty perfectly fall too. I love the tiny taste of pumpkin combined with the cinnamon, nutmeg, and ginger.

Bean loves them. My husband, who doesn't like Snickerdoodles (seriously, he even made up a 'recipe' for his own, which you can see here) OR pumpkin loves them.

One of my youth groupers, (I took cookies to church), even said that this was the perfect companion to a Pumpkin Spice Latte. Really now, who can say no to that??

This recipe, much like my dumb dog, and my... door challenged son, is a keeper.

Tina



Pumpkindoodle Cookies
by Tina @ Sugar Bean Bakers
yield: 4 dozen 2 1/2" cookies

1/2 cup butter, softened
1/2 cup shortening (I prefer Crisco)
1 cup sugar
1/2 cup brown sugar
1 egg
3/4 cup pumpkin 
1 teaspoon vanilla
3 1/2 cups flour
2 teaspoons cream of tartar
1 teaspoon soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg

Coating:

3 tablespoons sugar
1 teaspoon cinnamon
1/4 teaspoon ginger

Preheat oven to 400 F

Line a baking sheet with parchment paper (or use an ungreased sheet).

Cream together butter and shortening. Beat in sugars until fluffy. Add egg, vanilla, and pumpkin.
Mix in cream of tartar, soda, salt, cinnamon, and nutmeg. Slowly beat in flour.

In a small bowl, stir the 3 tablespoons sugar, teaspoon cinnamon, and 1/4 teaspoon ginger together.

Shape dough into 1 tablespoon sized balls, then roll into the coating mix. 

Place on baking sheet, and lightly flatten with the bottom of a cup. (Don't press down too hard, just enough to get the ball shape down a little.)

Bake at 400 for 8-10 minutes. Remove to wire racks to cool.

{Molly Weasley's Rock Cakes: Guest Post at Bakingdom}

I'm so excited to be guest blogging for my BBF today! That's Best Blogging Friend, if you didn't know.

Darla and I "met" through what I like to call 'the magic of Harry Potter & Cupcakes'. We are both food bloggers and we are both rabid Harry Potter fans. I'd been following Darla's blog, Facebook, and twitter for a round a year. Once I was finally able to get Instagram (thank you slow android market), I started following her there too.  It was when I started posting photos of my Harry Potter party (that I was planning last summer) that our friendship really blossomed. Now, we are inseparable. Well, as inseparable as two people can be who live about 4000 miles apart! We love so much of the same stuff that it's a little scary at times. She once referred to us as 'geek soul mates'. Ha. I love that.

So, really, it seemed only fitting that I make a Harry Potter recipe.

Now, you are just going to have to apparate over to Bakingdom to see what I think Molly would whip up to send off to Hogwarts!

Tina

{Back To School Trail Mix}

I just said a dirty word up there. It starts with 'S' and ends in 'chool'.

The Bean is NOT excited that it is starting soon. Soon, as in next week. Next week my baby will begin his Junior year.

That's dumb.

Time is dumb. Mean. Mean time, mean.

When school starts I am always in need of quick lunch and after school snacks. Yes, he's a junior and he still packs his lunch. Our cafeteria? Not great.

Or good.

I recently got my latest shipment of Walkers Shortbread.

In it were packages of mini cookies! I love all things mini. I don't know why, but they just taste better when they are widdo and tiny.

The first thing I thought of, seeing their size, was trail mix. While the cookies are delicious straight out of the bag, this is just something a little different.

You can make this in any size you like, but I made a small batch.

Like any other trail mix, of course, you can add in whatever you like! This is just a good place to start.

In my Walkers shipment, they sent one of their newest products, Mini Crunchy Oatmeal Cookies. Let me just tell you, these are SO delicious. My new favorite Walkers product. Bean loved them too. They were most excellent dipped in tea, or coffee, or alone... YUM.

As always, I love that Walkers products are guaranteed to contain no GMOs, preservatives, hydrogenated fats. Antibiotics and bovine growth hormones are never given to their grass fed cows.

The classic shortbread is made of only FOUR ingredients: Flour, Sugar, Butter, and a pinch of Salt.

Walkers Shortbread products are also 100% vegetarian and certified Kosher OUD.

Walkers has extended an offer to readers of Sugar Bean Bakers. Buy 2, get one free! The promo code for this offer is: SBBSCHOOL. The offer is good today (Aug 5, 2013) through Friday, August 9, 2013.

You should definitely take advantage of this offer. They are such an awesome, wholesome treat for your children's lunchboxes or after school! Or, ya know, for you.

Tina

Back to School Trail Mix

1 Cup Cheerios
3-4 Tablespoons M&Ms Candy
3-4 Tablespoons Raisins
12 Walkers Chocolate Chip Shortbread Cookies

Mix & serve 

As part of the Walkers Blogger Buzz Ambassador program, I was sent this product to review. However, opinions expressed are my own.