Whenever I ask J what kind of cookies he wants me to bake, he says chocolate chip. These were going to be Oatmeal Cranberry Cookies, but he convinced me to make them Oatmeal Chocolate Chip. We agreed to disagree on the merits of dried fruit in cookies. Since I don’t actually eat them, he won. I still think this recipe would be great with dried cranberries or the nutmeg and raising that were called for in the original recipe. Old fashioned oats and dark brown sugar give these cookies a nice chewy texture. Just be very careful not to over bake them. J liked these so much that he took a few for breakfast. They are oatmeal cookies after all!
Oatmeal Chocolate Chip Cookies
Adapted from Brown Eyed Baker’s Recipe for Chewy Oatmeal Raisin Cookies
1½ cups all-purpose flour
½ tsp baking powder
1 tsp cinnamon
1 tsp vanilla
½ tsp salt
2 sticks unsalted butter, softened but still cool
1 cup packed dark brown sugar
3/4 cup granulated sugar
2 large eggs
3 cups old-fashioned rolled oats
1 cup semi-sweet chocolate chips (or dried cranberries or raisins)
Preheat the oven to 350 degrees. Line 2 large baking sheets with parchment paper. Sift the dry ingredients together in a bowl. In a mixer cream the butter and sugars. When fluffy add the eggs and vanilla. Slowly add the dry ingredients, oatmeal and chocolate chips. Stop the mixture as soon as they are combined.
Using a rounded tablespoon of dough, roll each cookie into a ball. Allow each cookie about 2 inches to spread. Bake for about 18-20 minutes or until the tops are golden brown. Allow to cool on the baking sheet for about two minutes and transfer to a rack to cool completely.
This is part two of my search for cookies that are chewy and have the most peanut butter flavor. I have baked Peanut Butter Cookies before with a recipe that is more on the crisp side. You can check them out here. J wanted a chewier version, and this recipe had solid reviews. He is still hoping for more peanut butter flavor. If I added any more peanut butter to this recipe, these cookies would fall apart. They are already fairly delicate until they cool. I could add some chopped roasted peanuts, but I think I may need to add a contrasting flavor to highlight the peanut flavor. I may try drizzling these with chocolate for a peanut butter cup effect or sandwiching them with jam. Any other ideas out there for dressing up simple peanut butter cookies?
Soft and Chewy Peanut Cookies
Recipe from Food.com
Preheat oven to 300 degrees. On medium speed, in large bowl, blend sugars; add butter, mix till grainy consistency. Add eggs, peanut butter and vanilla extract; beat till fluffy. On low speed, add flour and dry ingredients until barely mixed into butter mixture. Drop by rounded tablespoonsful, 2 inches apart on ungreased cookie sheet. (I used parchment paper.) Use a wet fork to gently press a crisscross pattern on top of each cookie. Bake until the edges of the cookies are lightly browned, approximately 18 to 20 minutes. Allow to cool on the cookie sheet and then transfer to a flat surface.
With traveling back to east coast, I did far less holiday baking than ever before this year. I haven’t quite figured out the whole living on a different coast and making gifts thing. My big project this year was canning strawberry jam (recipe to follow). I still managed to do a bit of baking in my in-law’s kitchen after we arrived.
I don’t think I could get away with not making Chocolate Crackle Cookies and Chocolate Chip Cookies. If it is Christmas, I have to bring something chocolate. They have become an expected holiday basket component. Merry Christmas and Happy Holidays!
I wanted to make something simple in honor of St. Patrick’s Day. I had seen Ina Garten make this recipe into shortbread fingers on Barefoot Contessa, and then I was reminded of them when I saw them on Brown Eyed Baker’s blog. As with any shortbread, this is all about the butter. I sometimes buy fancy European butters for special baking projects, but I always have Cabot butter on hand. The quality is great, and I like supporting a co-op. If you ever have the chance to visit the creamery in Vermont, I recommend it. We visited on a slow day and our guide shared so much information on the dairy industry and cheese making.
I found this dough to be even more crumbly than I expected. I added a teaspoon of water and it helped it come together. This issue had been noted a few times in the comments on the Food Network site. Due to the richness of this cookie, I decided to roll these a little thinner than the 1/2 recommended. Mine were closer to 1/4 inch and shaped into large and small rounds. They were perfectly done in ten to twelve minutes.
Adapted from Ina Garten, My notes are in parentheses
3/4 pound unsalted butter, at room temperature
1 cup sugar, plus extra for sprinkling
1 teaspoon pure vanilla extract
3 1/2 cups all-purpose flour
1/4 teaspoon salt
(1 teaspoon vanilla bean paste, optional)
(1 teaspoon water, if needed)
6 to 7 ounces very good semisweet chocolate, finely chopped
Preheat the oven to 350 degrees F.
In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
Roll the dough 1/2-inch thick and cut with a 3 by 1-inch finger-shaped cutter. Place the cookies on an ungreased baking sheet and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature. (OR roll into 1/4 disc and use cookie cutters to shape into circles. Bake for 10-12 minutes)
When the cookies are cool, place them on a baking sheet lined with parchment paper. Put 3 ounces of the chocolate in a glass bowl and microwave on high power for 30 seconds. (Don’t trust your microwave timer; time it with your watch.) Stir with a wooden spoon. Continue to heat and stir in 30-second increments until the chocolate is just melted. Add the remaining chocolate and allow it to sit at room temperature, stirring often, until it’s completely smooth. Stir vigorously until the chocolate is smooth and slightly cooled; stirring makes it glossier.
Drizzle 1/2 of each cookie with just enough chocolate to coat it.
These peanut butter cookies were a labor of love. I like peanut butter and jelly or savory peanut noodles, but peanut butter in candy or baked goods is just not my thing…at all. Well, J has been asking me to make peanut butter cookies for awhile. So, I gave in and made a quick batch. I doubled the amount of peanut butter in the original recipe to prevent cookies from being too dry and to add more peanut flavor. I used unsweetened natural chunky peanut butter and they were still plenty sweet. I took half a taste and let me tell you these are hardcore peanut butter cookies. The flavor is intense and probably best paired with a cold glass of milk. They would probably be good drizzled with melted chocolate for those that like Peanut Butter Cups, but J wanted to keep them simple.
Peanut Butter Cookies
Adapted from SouthernFoodAbout.com
1 tsp baking powder
1/2 cup salted butter
1 cup chunky unsweetened peanut butter
1/2 cup granulated sugar
1/2 cup dark brown sugar, packed
1 tsp vanilla
Sift together flour and baking powder; set aside. Cream butter, peanut butter, and sugars; beat in vanilla and egg. Stir in flour mixture, blending well. Shape mixture into 3/4-inch balls; place on baking sheets lined with parchment paper. Flatten each cookie with the tines of a fork. Cookies will not spread much so they can be placed fairly close together.
Bake peanut butter cookies at 375° for about 10 to 12 minutes.
I think that every baker has a favorite chocolate chip cookie recipe. Most basic recipes are really very similar and pretty simple. With all simple recipes it comes down to getting the method just right and using the best ingredients (like good chocolate). My husband is a chocolate chip cookie aficionado, and I make these cookies more than any other. I like that they can stand up to the addition of whole grain flour. Of course they are good made with chocolate chips, but they are even better made with broken up dark chocolate bars. The chocolate will melt through the cookie as it bakes and really adds to the overall flavor. I recommend under baking these just slightly so they are a little chewy in the middle and still crisp on the bottom.
Chocolate Chip Cookies
adapted from Tyler Florence’s Big Fat Chocolate Chip Cookies
1 1/2 cups all-purpose flour
1 cup white whole wheat flour (King Arthur brand)
1 tsp baking soda
1/2 tsp salt
1 cup (2 sticks) unsalted butter, at room temperature
1/2 cup white sugar
3/4 cup packed dark brown sugar
2 tsp pure vanilla extract
1/4 tsp almond extract (optional)
2 large eggs
1 (8-ounce) block dark semi-sweet chocolate coarsely chopped or 1 scant cup semi-sweet chocolate chips
Preheat the oven to 350 degrees F.
Line 2 cookie sheets with parchment paper. Sift together the flours, baking soda, and salt into a medium bowl and set aside.
Place the butter, sugar, and brown sugar in the bowl of an electric mixer; cream together on medium speed until light and fluffy. Scrape down the sides of the bowl with a rubber spatula. Beat in the vanilla and eggs. Gradually add the dry ingredients to the creamed mixture and continue to mix until a smooth batter forms. Turn off the mixer and fold in the chocolate chunks or chips using the spatula.
Use about 1 tablespoon of dough per cookie. Press down the tops of the dough slightly and bake until the cookies are light brown, about 15 minutes. Watch cookies closely to prevent overcooking. Remove from pan and allow to cool on a rack.
It may sound like a lot of flavors for one cookie, but this is such a good combination. I hadn’t made these in awhile even though J kept requesting them. I usually make chocolate chip cookies because I am rarely tempted to eat them. These cookies, however, I love. I am trying to eat oatmeal everyday, and I think it still counts if it is in cookie form. The coconut gets slightly toasted as these bake giving them a pleasant nutty flavor and a slightly chewy texture.
Oatmeal Coconut Chocolate Chip Cookies
Adapted from this Joy of Baking Recipe
3/4 cup room temperature unsalted butter
3/4 cup dark brown sugar
1 large egg
2 tsp vanilla extract
3/4 cup all purpose flour
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
3 cups old-fashioned rolled oats
1/2 cup sweetened flaked coconut, packed tightly
1/2 cup bittersweet chocolate chips
Preheat the oven to 350 degrees. Beat the softened butter and brown sugar until well combined, add the vanilla and egg. Sift the baking soda, flour, cinnamon and salt and add slowly to the butter and sugar. Stir in the oats. When combined add the coconut and chocolate chips. Line cookie trays with parchment paper. Use a heaping tablespoon full of dough gently form a ball, place on the cookie sheet and flatten slightly. This will make about 24 cookies. Bake for about 12 to 15 minutes until lightly browned.
I chose to do just one of the two cookie recipes for this month’s challenge. I have always wanted to play around with making homemade marshmallow, but it wasn’t meant to be this month. I did enjoy making the Milans. They came together very quickly. These are really my kind of cookies-light and crisp with a hint of lemon. I found the batches that browned quite a bit around the edges had the best flavor. I made some bite-sized mini round cookies and a few modeled after the Pepperidge Farm version.
Hopefully, I will get around to making some homemade marshmallow for s’mores before the end of the summer. All the other Mallows and Milans can be seen here. Thanks to Nicole for hosting this challenge!
Recipe courtesy Gale Gand, from Food Network.
Prep Time: 20 min
Inactive Prep Time: 0 min
Cook Time: 1 hr 0 min
Serves: about 3 dozen cookies
• 12 tablespoons (170grams/ 6 oz) unsalted butter, softened
• 2 1/2 cups (312.5 grams/ 11.02 oz) powdered sugar
• 7/8 cup egg whites (from about 6 eggs)
• 2 tablespoons vanilla extract
• 2 tablespoons lemon extract
• 1 1/2 cups (187.5grams/ 6.61 oz) all purpose flour
• Cookie filling, recipe follows
• 1/2 cup heavy cream
• 8 ounces semisweet chocolate, chopped
• 1 orange, zested
1. In a mixer with paddle attachment cream the butter and the sugar.
2. Add the egg whites gradually and then mix in the vanilla and lemon extracts.
3. Add the flour and mix until just well mixed.
4. With a small (1/4-inch) plain tip, pipe 1-inch sections of batter onto a parchment-lined sheet pan, spacing them 2 inches apart as they spread.
5. Bake in a preheated 350 degree oven for 10 minutes or until light golden brown around the edges. Let cool on the pan.
6. While waiting for the cookies to cool, in a small saucepan over medium flame, scald cream.
7. Pour hot cream over chocolate in a bowl, whisk to melt chocolate, add zest and blend well.
8. Set aside to cool (the mixture will thicken as it cools).
9. Spread a thin amount of the filling onto the flat side of a cookie while the filling is still soft and press the flat side of a second cookie on top.
10. Repeat with the remainder of the cookies.
Carrot cake with cream cheese frosting is definitely one of my favorite desserts of all time. These cookies are a great variation on the classic. The texture had a really pleasant chewiness, and they were still pretty cake-like despite being a bit flat. I had high hopes for these, and they didn’t disappoint. I made my cookies a little smaller than the 1/2 ounce suggested in the original Martha Stewart recipe and put a little over a teaspoon of cream cheese frosting between each cookie. I think that bite sized mini versions of this cookie would also work well.
Carrot Cake Cookies
Adapted from this Martha Stewart Recipe
1/2 cup packed light-brown sugar
¼ cup granulated sugar
1 stick unsalted butter, room temperature
1 large egg, room temperature
1 teaspoon pure vanilla extract
1 cup all-purpose flour
½ tsp baking soda
½ tsp baking powder
1/4 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1 cup old-fashioned rolled oats
¾ cup finely grated carrots
1/3 cup cranberries
Preheat oven to 350 degrees. Line two baking sheets with Silpat baking mats or parchment paper, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine sugars and butter; beat until light and fluffy, Add eggs and vanilla, and beat on medium speed until well combined.
In a large bowl, sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Gradually add flour to butter mixture; mix on a low speed until just blended. Mix in oats, carrots, and cranberries. Chill dough in refrigerator until firm, at least 1 hour.
Using a 2 teaspoon scoop, scoop dough onto prepared baking sheets, leaving 2 inches between cookies. Transfer to oven, and bake until browned and crisped, rotating pan halfway through baking to ensure even color, 12 to 15 minutes. Transfer to a wire rack to cool. Repeat baking process with remaining dough. Once completely cooled, sandwich with desired amount of frosting. This makes about 15 sandwiches.
Cream Cheese Frosting
8 oz. softened cream cheese
1/2 stick unsalted butter
1 cup confectioners sugar
2 tsp vanilla
pinch of salt
I make chocolate crackle cookies every year. They are probably the most requested thing that I bake. I have to say people seriously love them. Martha Stewart’s recipe is the best if you prefer a fudgey cookie over cakey. One year, I was making them for something and I was completely out of cocoa. I scanned the cabinet and decided Godiva Dark Chocolate Hot Cocoa would have to do. Using it makes the cookies perfectly chewy every time. I also always freeze this dough rather than refrigerate it. I find that is easier to work with and crackles better when it is really cold.
Click here for the recipe