Peanut Butter Oatmeal Cookies

Searching for a cookie recipe to let my kids make today I decided on this peanut butter oatmeal cookie from Sweet as Sugar Cookies.  I figured if she said it was good, then I believed her.  She didn't steer us wrong either, these cookies were really good.  My kids had fun making these and really enjoyed eating them too. We've had peanut butter cookies and we've had oatmeal cookies but we've never had a peanut butter oatmeal cookie.    

Ultimate Peanut Butter Oatmeal Cookies

1/2 c. unsalted butter (I use non-dairy butter spread)
1/2 c. peanut butter
1/2 c. sugar
1/2 c. brown sugar
1 egg
1 tsp. vanilla
3/4 c. flour
1/2 tsp. baking soda
1/4 tsp. baking powder
1/2 tsp. salt
1 c. rolled oats

Cream the butter with the peanut butter and sugars. Add the egg and vanilla. Combine flour, baking soda, baking powder, and salt. Add to the peanut butter mixture. Mix in the oats. Drop by tablespoonfuls onto a baking sheet and bake at 350F for 10 min. or until cookies are firm to the touch.

Chewy Gluten Free Chocolate Chip Cookies

So I don't think I've yet to be disappointment with an Alton Brown recipe.  I saw this gluten-free cookie recipe a while ago on Food Network but couldn't find tapioca flour in my one grocery store here on base and they certainly don't have it in one of the Japanese stores so I had to order it from Amazon and wait patiently until it arrived.  Seems slightly silly since you only use about 2 tbsp. of it, but I'm not use to not using flour in recipes so wasn't sure how important that one ingredient really was.  I did make some adjustments to the original recipe to make it not just gluten-free but dairy-free as well.  I substitute non-hydrogenated shortening for the butter, used soy milk for the whole milk, and used a 72% good quality dark chocolate that contained no dairy.  Most good quality dark chocolates don't contain dairy you just have to read the labels.  I wasn't sure what to expect with these cookies.  I certainly didn't expect to eat the entire pan of them myself, but I did, oops.   

Chewy Chocolate Chip Cookies (Gluten-Free & Dairy-Free)

8 ounces non-hydrogenated shortening
11 ounces brown rice flour (or white rice flour), approximately 2 cups
1 1/4 ounces cornstarch, approximately 1/4 cup
1/2-ounce tapioca flour, approximately 2 tablespoons
1 teaspoon xanthan gum
1 teaspoon kosher salt
1 teaspoon baking soda
2 ounces sugar, approximately 1/4 cup
10 ounces light brown sugar, approximately 1 1/4 cups
1 whole egg
1 egg yolk
2 tablespoons soy milk
1 1/2 teaspoons vanilla extract
12 ounces 72% dark chocolate chips

Preheat the oven to 375 degrees F.  In a medium bowl, sift together the rice flour, cornstarch, tapioca flour, xantham gum, salt and baking soda. Set aside.  Cream the shortening and sugar together in your standing mixer.  Add the whole egg, egg yolk, milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Add the chocolate chips and stir to combine.  Chill the dough in the refrigerator until firm, approximately 1 hour. Shape the dough into 2-ounce balls and place on parchment-lined baking sheets, 6 cookies per sheet. Bake for 8-10 minutes, rotating the pans after 5 minutes for even baking. Remove from the oven and cool the cookies on the pans for 2 minutes. Move the cookies to a wire rack and cool completely. Store cooked cookies in an airtight container.

Peanut Butter Oatmeal Cookies

This recipe is great.  I found it on Ann Arbor and decided the next time I got a sweet craving and was willing to cave I was going to make these.  This is a gluten-free and dairy-free recipe which is why I chose it.  You always think that if something is dairy-free or gluten-free then it probably doesn't taste very good.  Definitely not true.  This cookie really delivers, it gives you everything you want in a peanut butter cookie and you don't miss the butter or flour.   


Peanut Butter Oatmeal Cookies (Gluten-Free/Dairy-Free)

3/4 cup creamy peanut butter
4 tbsp. non-hydrogenated shortening
1/2 cup white granulated sugar
1/4 cup brown sugar
1 teaspoon vanilla
1 egg
1 teaspoon baking soda
1 cup gluten-free rolled oats*
1/2 cup pecans or walnuts finally chopped (optional)
1/4 teaspoon of salt
extra white sugar for coating

If you are truly sensitive to gluten make sure your oats are gluten-free because most oats are processed in facilities that process gluten products so just check your label.  I use regular quacker rolled oats because I just opt to limit my gluten. 

Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper and set aside.
In a food processor grind the oats to a powder. In another bowl, mix together the ground oats, baking soda and salt. Set aside.  In a medium-sized bowl using an electric hand mixer, or in a stand mixer, cream the peanut butter, shortening, white sugar, brown sugar and vanilla until well combined, about 2-3 minutes. Add the egg and mix for another minute. Add the dry ingredients to the peanut butter mixture until combined.  Use a tablespoon to scoop the dough and make balls. Roll the balls in a little white sugar and place onto the baking sheet. Use a fork to press down on the balls in a criss-cross pattern.

Bake until the cookies until they are golden brown and the surfaces have cracked, about 7-9 minutes. Allow cookies to cool on the pan completely before moving to avoid breaking.

Makes about 24 cookies.

You can also freeze these cookies.  Just roll into a ball and roll in sugar like you are going to bake them.  Even go ahead with the criss-cross pattern.  Place them on the baking sheet in the freezer for about 30 minutes.  Then place them in a freeze safe container or bag and freeze until ready to use.  

Oatiest Oatmeal Cookies

   

 

So this is the third time I've typed this now and it won't stop being in all caps and I'm about to just give up.  I was watching Food Network a day or two ago and Alton Brown was doing a show on oats, all oats.  Yum!  I love oats!  This is just one of the many recipes on there that I was excited to try.  This recipe requires absolutely no flour, just oats.  I also omitted the butter and substituted non-hydrogenated shortening to eliminate the dairy as well.  I actually made this recipe twice.  The first time I didn't have or use a scale and tried to just convert the weighed measurements to cups.  Totally didn't work. I had a big blob of a mess, a tasty mess, but not a cookie.  So I went out and bought a scale.  I needed one anyways especially since I just got the Good Eats 3 cookbook for Christmas and most of Alton Brown's recipes are done by weight.  This cookie was amazing.  I loved it, my kids loved it, and I didn't even feel bad indulging a bit since it was gluten-free and dairy-free.  This is a very thin, crispy cookie, but totally worth it.  Yum!   



This recipe was adapted from Alton Brown's Good eats.



16 ounces old-fashioned rolled oats
1 teaspoon baking powder
1 teaspoon ground cinnamon
Pinch kosher salt
10 ounces non-hydrogenated shortening
6 ounces dark brown sugar
3 1/2 ounces granulated sugar
1 large egg
1 teaspoon vanilla extract
4 ounces raisins, optional (soaked in hot water for 10 minutes to rehydrate)

Preheat the oven to 375 degrees F.  Start soaking your raisins in hot water to allow them to rehydrate while you make the cookies.  Spread oats into a single layer on a half sheet pan. Bake until lightly toasted, about 20 minutes . Cool the oats for 2 to 3 minutes on the pan.  Grind 8 ounces of toasted oats in a food processor until the consistency of whole wheat flour, about 3 minutes. Add the baking powder, cinnamon and salt to the food processor and pulse 2 to 3 times to combine. Set aside.  Combine the shortening and sugars in the bowl of a stand mixer and mix on medium speed using the paddle attachment until light in color, about 3 minutes. Stop once to scrape down the sides of the bowl. Reduce the mixer speed to the lowest speed and add the egg and vanilla extract. Mix to combine. Slowly add the flour mixture until just combined. Stop once to scrape down the sides of the bowl. Add the remaining toasted oats and the (drained) raisins. Stir to combine.  Scoop the dough with a 1 1/2-ounce disher onto parchment-lined half sheet pans, leaving 2 inches between each mound. Bake until the cookies begin to brown around the edges, 12 to14 minutes. Rotate the pan halfway through cooking. Cool on the pans for 2 minutes, and then move to a cooling rack to cool completely.

Peanut Butter Blossoms

Something that I like to do around the holidays every year is make Peanut Butter Blossoms.  Everyone has had these delicious cookies at one time or another.  The recipe is even on the back of the Hershey Kisses bags this time of year.  For my daughter's school Christmas party I wanted to make 4-6 different types of Christmas cookies to bring to the potluck.  A fun way to make these cookies a little more Christmas like is to roll them in green and red sugar before baking like my picture below.  The cookie platter is one of my dishes at the potluck I was just to rushed and things a bit too hectic for me to take pictures beforehand and afterwards it was definitely too late because they were all gone.  

Peanut Butter Blossoms 

48 Hershey Kisses Chocolates
1/2 cup shortening
3/4 cup Creamy Peanut Butter
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Granulated sugar (can use red or green sugar)

 

Heat oven to 375°F. Remove wrappers from chocolates. Beat shortening and peanut butter in large bowl until well blended. Add 1/2 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.  Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.  Bake 7 to 9 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely.  About 4 dozen cookies.

Slept the entire way home from her party.

My little reindeer.

Chocolate Chunk Blondies

 Another recipe from Ina Garten.  These basically are the same thing as regular chocolate chip cookies just made into bars and called blondies, but hey they are delicious anyways!  I make cookies way to often in my house.  It is just so quick and easy to throw together chocolate chip cookie dough.  So by doing something simple like changing it into bars everyone in my house feels they are eating something a bit different than our usual cookie.  


 Chocolate Chunk Blondies

1/2 pound (2 sticks) unsalted butter, at room temperature
1 cup light brown sugar, lightly packed
1/2 cup granulated sugar
2 teaspoons pure vanilla extract
2 extra-large eggs, at room temperature
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/2 cups chopped walnuts (optional)
1 1/4 pounds semisweet chocolate chunks (or chips)

Preheat the oven to 350 degrees. Grease and flour an 8 x 12 x 2 inch baking pan.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, brown sugar, and granulated sugar on high speed for 3 minutes, until light and fluffy. With the mixer on low, add the vanilla, then the eggs, one at a time, and mix well, scraping down the bowl. In a small bowl, sift together the flour, baking soda and salt and with the mixer still on low, slowly add flour mixture to the butter mixture. Fold the walnuts and chocolate chunks in with a rubber spatula.

Spread the batter into the prepared pan and smooth the top. Bake for 20-25 minutes. Don't overbake! A toothpick may not come out completely clean. Cool completely in the pan and then cut into bars.

Pumpkin Cookies

I realized this week that I've gone a bit crazy and have about 8 cans of pureed pumpkin in my pantry.  So I decided I needed to find some new pumpkin desserts to make because after Christmas I usually don't make anything with pumpkin again until October of the next year.  I found this recipe at Better Homes & Gardens.  These were so good.  My daughter got to make the frosting and frost the cookies which is the best part for her.  These are very cake like cookies and I prefered mine cold but so yummy!

It seems with my baby girl in school 4 days a week that on the weekends I'm always looking for something fun to do with her.  So I set aside a few recipes for her to help me with and try to find other activities in town for us to do.  This weekend they had a petting zoo here on the base we live on.  The kids really really enjoyed it.  My son (16 months old) really just wanted to chase everything and grab it and poke it so I had to hold on to him.  He only got to pet rabbits while I held his hand and helped him otherwise he tried to hit them.   My daughter on the other hand got to do a pony ride, hold some bunnies and even had a mouse climb up her arm, which of course being a girl she screamed and slung it.   
 Another great week gone and another great week to look forward to.  I really need to start finalizing a Thanksgiving menu and soon!
 

Pumpkin Cookies

1 cups butter, softened

1 cups granulated sugar
1 teaspoons baking powder
1 teaspoons baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1 extra large egg
1 teaspoons vanilla
1/2 can (7 1/2 oz.) pumpkin puree
2 1/4 cups all-purpose flour

Brown Sugar Frosting:
1/4 cup butter
1/4 cup packed brown sugar
1/8 cup milk
1/2 teaspoon vanilla
1 1/2 cups powdered sugar

Preheat oven to 350 degrees F. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Beat until combined, scraping bowl occasionally. Add egg and 1 teaspoon vanilla; beat until combined. Beat in pumpkin. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.

Drop dough by heaping teaspoons 2 inches apart on an ungreased cookie sheet. Bake in the preheated oven for 10 to 12 minutes or until tops are set. Transfer cookies to a wire rack; let cool.

In a small saucepan, heat butter and brown sugar until melted and smooth. Transfer to a medium bowl. Stir in milk and 1/2 teaspoon vanilla. Beat in powdered sugar until smooth. Spread frosting on cookies. If desired, sprinkle with additional cinnamon. Makes about 30 cookies.

Halloween Macaroon Cookies w/ Chocolate Filling

This is the first time I've made macaroons and these were really really good.  I loved the taste and texture that the ground almonds gave to the cookie.  We turned them orange for Halloween.  My daughter had a lot of fun spooning the mixture onto the baking sheets, making the filling and spreading it over the cookies by herself.  I will definitely be making these again and probably really soon.   This is a Giada DeLaurentiis recipe that I saw on Food Network recently. 

Macaroon Cookies with Chocolate Filing:

Plex the Robot & Captain America

1 cup blanched slivered almonds
2 large egg whites, at room temperature
2 tablespoons granulated sugar
1/4 teaspoon pure almond extract
Zest of 1 medium orange
Orange food coloring, as needed, optional
1 cup powdered sugar

Filling:

3/4 cup semisweet chocolate chips, such as Ghirardelli
1/4 cup heavy cream, at room temperature

I'm a Gypsy!

For the macarons: Preheat the oven to 300 degrees F. Line 2 baking sheets with parchment paper.  In a food processor, blend the almonds until finely ground.  In a large bowl, using a hand mixer on high speed, beat the egg whites until they form soft peaks, about 1 minute. Gradually add the granulated sugar, beating constantly, until the mixture holds stiff peaks, about 2 minutes. Beat in the almond extract, orange zest and food coloring, 1 drop at a time, if using. Using a spatula, fold in the ground almonds and powdered sugar until combined. Using a small cookie scoop, scoop eight to twelve 2-inch-diameter circles of batter onto each baking sheet. Bake for 15 minutes until slightly puffed. Cool completely on the baking sheets, about 30 minutes.

The spoils.

For the filling: Place the chocolate and cream in a medium bowl. Place the bowl over a pan of barely simmering water. Stir until the chocolate is melted and the mixture is smooth, about 2 minutes. Refrigerate until thick enough to spread, about 25 minutes.


To assemble: Spoon the filling onto the flat side of half of the cookies and gently press the remaining cookie on top. Allow the filling to set at room temperature, about 1 hour. 

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Sweet as Sugar Cookies

Old Fashioned Sugar Cookies

 It is always amazing to me how such a simple easy recipe can be so tasty.  Sometimes an old fashioned sugar cookie just hits the spot.  Plus they are so versatile!  Add sprinkles, cut into shapes, add frosting, do thumb print cookies, dip in chocolate.  I love the basics. I found this recipe a while back on Moms Who Think.

 

 

 

 Old Fashioned Sugar Cookies

 3 cups sifted all-purpose flour

1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup white sugar
1 cup butter (softened at room temperature)
1 egg, lightly beaten (egg should be at room temperature)
3 Tablespoons half-and-half
2 teaspoons vanilla extract

  
Preheat oven to 400 degrees F.  Sift together all-purpose flour, baking powder, sugar and salt.

Cut in butter and blend with a pastry blender until mixture is crumbly.  With a fork, stir in lightly beaten egg, vanilla and half-and-half. Blend well with fork, then your hands to ensure thorough blending. Chill dough for one hour for easier rolling.  If you are not rolling the dough, chill for 15 minutes then skip to step 6 for baking.  On a floured surface, roll out dough to 1/4 inch thickness. Cut into shapes.  Place on baking sheet covered with parchment paper. Sprinkle with sugar or leave plain for decorating with icing.  Bake for 6 - 7 minutes, or until lightly brown.

Candy Corn Cookies

Well Halloween is right around the corner so I've been seeing candy corn in, on and around everything lately.  So I threw some into a batch of cookies just for fun.  My daughter loves candy corn but I'm pretty sure all kids do.  She loved the idea of the candy corn in her cookie.  The candy corn kinda melts into the cookie and forms a crunchy sugary thing on the outer edges that was really tasty. 






Candy Corn Cookies

1 stick room temp. butter
1/2 c. shortening
1 c. brown sugar
1/2 c. white sugar
2 eggs, room temp.
1 tsp. vanilla
1/2 tsp. baking soda
1 tsp. baking powder
2 1/4 c. all-purpose flour
pinch of salt
2 c. chocolate chips
1 c. chopped candy corns

Preheat oven to 375 degrees.  Combine butter, shortening and sugars in a mixer and beat until creamy and well combined.  In a separate bowl combine flour, salt, baking powder and baking soda.  In butter mixture add in eggs, one at a time making sure each is combined before adding the next.  Add in vanilla.  Add in flour mixture and mix until combined.  Then add in your chocolate and candy corns.  On a baking sheet lined with parchment paper place tablespoon size balls of cookie dough.  Bake 10-12 minutes or until golden around the edges.

Chocolate Chunk Cookies

I usually use shortening in my cookie recipes but felt the need to give butter another shot since it has been so long since I actually used just butter in a recipe.   I still stand by my original thoughts and I just like shortening better in my cookies.  I mean butter is good but it just doesn't give me the big, fluffy, chewy, awesome that shortening gives to cookies.  Though I will say using half butter and have shortening seems to give it the best of both worlds.  I love these cookies.  These are my standard "go to" when I want to whip up a batch of cookies any day of the week.


Chocolate Chunk Cookies

2 1/2 c. all-purpose flour
1 c. brown sugar
1/2 c. white sugar
2 eggs, room temperature
2 sticks room temperature butter (or 1 c. shortening)
1 tsp. vanilla extract
1/2 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
1 bag dark chocolate chunks
1/2 bag semi-sweet or bittersweet chocolate chips

Preheat oven to 375 degrees.  Combine sugar and butter and beat until well combined.  Add in eggs one at a time.  Add in vanilla.  In a separate bowl combine flour, salt, baking powder, and baking soda and whisk to combine.  Add flour mixture into creamed butter mixture.  Pour in chocolate.  Drop by heaping tablespoons onto parchment paper and bake 9-12 minutes or until edges are just brown.  Allow to cool a bit before serving. 

Bacon Chocolate Chip Cookies

Ok so you here bacon and chocolate and it is like WHAT?  But it seems the world is ready for this kind of thing.  You hear about chocolate dipped bacon and bacon cookies and all sorts of desserts that now have the most amazing piece of meat that exists thrown into it.  Of course, I was skeptical.  I mean bacon in a dessert? This month's Crazy Cooking Challenge was the find the ultimate chocolate chip cookie.  I wanted something really unique.  Not just your ordinary cookie.  I found this cookie at Craving Chronicles and knew it was something I had to try.  Now the rest of my family wasn't so sure about this idea.  My husband couldn't believe what I was doing and felt it was just wrong.  My 4 year old daughter thought it was by far the greatest thing she had ever heard of.  I actually just laughed as I ate these.  I wouldn't say they were the best cookie I've ever eaten but I really had fun making it and trying something new.  My daughter on the other hand has found her favorite cookie for life. 

Also this is a great blog that I really enjoyed reading.  Theresa loves baking and photography.  I really enjoyed not only looking through her recipes but loved seeing the pictures she has taken as well.  Her photographs truly are amazing, her food pictures are just so vibrant and really make you want to run into the kitchen to recreate the things you are seeing. 

Bacon Chocolate Chip Cookies
Adapted from Craving Chronicles


2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) All-Purpose flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter, room temperature
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
2 1/4 cups bittersweet chocolate chips
6 slices crisp cooked thick cut bacon, chopped
1/8 c. maple syrup

In a medium bowl, whisk together flours, baking soda, baking powder and salt. Set aside.
Using a mixer with paddle attachment, cream together butter and sugars until light and fluffy, about 5 minutes. Add eggs one at a time, incorporating completely after each addition. Add vanilla. Reduce mixer to lowest speed and carefully add flour mixture. Mix until just combined. Fold in chocolate chips by hand.  Cover dough with plastic wrap and refrigerate 24 – 36 hours, up to 72 hours.

Pull dough out and allow to come to room temperature.  Meanwhile dice bacon and come until golden brown and crispy.  Add in maple syrup and stir allowing the syrup to reduce.  Allow candied bacon to cool.  Preheat oven to 350°F. Line baking sheets with parchment paper.  When dough has warmed enough to be pliable but not too soft, fold in chopped bacon. Using a 2 tablespoon cookie scoop, measure 8 cookies out on a baking sheet. Bake one sheet at a time, 10-14 minutes or until edges are starting to brown. Cool 2-3 minutes on baking sheet, then transfer to a wire rack to cool completely.

Nutella Cookies

Ahhh, more cookies!  These cookies were soooo good.  Granted when you add in chocolate and Nutella you really can't go wrong.  Now this recipe doesn't require eggs.  No seriously, cookies with no eggs.  I actually had to reread the recipe because I thought I missed a step when I was making it.  But I decided to stick with it and see how it turned out.  I was really surprised that it was chewy and chocolatey and worked just fine with no eggs.  Of course they were a bit on the flatter side but I enjoyed them and would make them again.  I wish I could have tasted just a bit more of the nutella though.  Maybe using hazelnut extract next time instead of vanilla extract might give it more umph.  I got this recipe from Our Best Bites. 

Chocolate Nutella Cookies

1 1/4 c. all-purpose flour

1 tsp. baking powder

1/2 tsp. salt

2/3 c. Dutch-process unsweetened cocoa powder

1/2 c. (1 stick) butter, room temp.

1/2 c. sugar

1/2 c. dark brown sugar

1 1/2 tsp. vanilla extract)

1/3 c. Nutella

1/3 c. milk

Preheat oven to 325°  In a small mixing bowl, whisk together the flour, cocoa powder, and baking powder. Set the mixture aside. In a large bowl, beat together the butter, granulated sugar, and brown sugar with an electric mixer on medium speed for about 2 minutes or until smooth. Add the extracts and beat for another 30 seconds or so. Add the Nutella and beat until smooth.  With the mixer running, add half of the flour mixture and mix until combined. Add the milk, mixing until combined completely, then add the remaining flour mixture and mix completely. Cover and refrigerate the dough for at least 15 minutes (and as long as 2-3 days).  When you’re ready to bake the cookies, line a baking sheet with parchment paper. Roll tablespoons of dough into balls and place them on the lined cookie sheet, allowing about 2″ between the dough balls.

For fluffier cookies leave in balls.  For flatter cookies lightly press the dough balls with the bottom of a drinking glass (or palm of your hand) and then bake for 10-12 minutes or until the cookies are crackly on top and soft, but starting to set. Remove from the oven and allow them to stand for about 5 minutes and then transfer the cookies to a cooling rack and allow them to cool completely. 

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Chocolate Truffle Cookies

I've never made cookies before quite like this.  You whip together the eggs and sugar until tripled in volume.  These cookies were very light but still tasty.  They were a little too thin for my liking but I'm always willing to try something new, especially when it comes to chocolate and cookies.

 

Double Chocolate Cherry Truffle Cookies

From The Sweet Life: Desserts from Chanterelle

1/2 cup plus 1 tbsp all purpose flour
1/4 tsp baking soda
1/2 tsp salt
1/4 tsp cream of tartar
5 oz bittersweet chocolate
4 oz unsweetened chocolate
8 tbsp (1 stick) butter
4 eggs, room temperature
1 1/2 cups sugar
4 oz semisweet chocolate chips

Whisk together the flour, baking soda, salt, and cream of tartar and set aside.

Melt the bittersweet chocolate, unsweetened chocolate, and butter in a metal bowl set over a pot of simmering water. Stir frequently and remove from heat. Allow chocolate to cool for about 10 minutes.  Meanwhile, beat the eggs in a mixer fitted with the whisk attachment on medium speed. Add the sugar and beat until the eggs triple in volume and hold the lines of the whisk, about ten minutes.  Add the melted and cooled chocolate to the eggs on low speed. Beat until incorporated, then add the dry ingredients, chocolate chips, and dried cherries. Beat until just combined – do not overmix. Finish mixing by hand with a rubber spatula. The batter will be very runny. Cover the bowl with plastic wrap and refrigerate at least two hours.  Preheat the oven to 350 F and line cookie sheets with parchment paper. For large cookies, use two tablespoons to scoop the batter into large mounds. Place 2″ apart on sheet and bake 12-15 minutes. For small cookies, scoop the batter with two teaspoons and bake 8-10 minutes. The cookies puff in the oven and fall a bit once removed.

Chunky Chocolate Oatmeal Cookies

 I loved using oats and nuts but no one else in my house really likes these things, especially in a cookie or dessert.  I saw Anne Burrell making these recently on Food Network and decided to treat myself a bit and use all the things everyone else in my house hates and make myself a delicious batch of cookies.  Not to mention that I've been making a ton of different types of cookies lately trying to find one really awesome unique cookie for the Crazy Cooking Challenge reveal in October.  Obviously this one wasn't the winner since I'm posting it here now.  I really liked this cookie.  You can see by the picture that I prefer my cookies still a tiny bit gooey in the center instead of crunchy.  I'm a soft, chewy, gooey cookie gal.  I changed the type of nuts in this recipe and opted to not use the sea salt at the end.  I was surprised that I liked the hint of cinnamon in the recipe because I usually don't care for the combination of cinnamon and chocolate.  But it was really good and very subtle.   

Chunky Chocolate Oatmeal Cookies

2 cups all-purpose flour
1 cup rolled oats
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1 cup brown sugar
1/2 cup granulated sugar
2 sticks unsalted butter, at room temperature
2 eggs
1 teaspoon vanilla extract
12 ounces block dark chocolate, coarsely chopped
1 cup pecans, chopped

Preheat the oven to 350 degrees F.  In a small mixing bowl, combine the flour, oats, baking powder, cinnamon and kosher salt.  In large mixing bowl or the bowl of a stand mixer, combine the brown sugar, granulated sugar and butter. Using an electric beater or the paddle attachment of the stand mixer, beat together the butter and sugar until it they are light and fluffy. Add the eggs one at a time and beat them into the butter and sugar mixture. Add in the vanilla as well. With a rubber spatula or with the stand mixer on low, gradually add the flour mixture into the butter/sugar mixture. Mix until just combined. Fold in the chocolate chunks and walnuts. Spoon the cookie dough by 2 tablespoon-size balls onto an ungreased cookie sheet. Place the cookie dough balls 2 inches apart on the cookie sheet. Place the cookie sheet in the oven and bake for 12 to 13 minutes.  Let the cookies cool for 2 to 3 minutes and then transfer them to a cooling rack.

Butterscoth Marshmallow Pudding Cookies

I don't know how I haven't heard of a pudding cookie before this week but I haven't.  When I saw these on Chef in Training I just knew I needed to try them.  These cookies were awesome.  I'm really into butterscotch right now and have been adding it into everything.  I really liked how the tops of the marshmallows in this started to brown like a s'mores.   These were really good.  We are undecided in my house though if these are better than my normal chocolate chip cookies or not.  They are both awesome and I think I'll have to make another batch to help me decide!


Butterscotch Marshmallow Pudding Cookies

3/4 c. shortening

1/2 cup brown sugar

1/2 cup white sugar

1 (3.4 oz) package instant chocolate pudding

2 eggs

1 tsp vanilla

1 tsp baking soda

1/2 tsp. baking powder

2 cups flour

1/2 tsp salt 

6 oz. butterscotch chips

1 c. mini marshmallows

Preheat oven to 350 F.  Stir together flour, salt and baking soda and set aside.

In a large bowl cream shortening and sugars together. Add in pudding package and beat until well blended. Then add eggs and vanilla and mix until smooth.

Cookies getting the "thumbs up"!

Slowly add flour mixture until combined.  Roll into 1" balls and place on greased baking sheet.  Bake for 8-12 minutes.

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At Home With Haley

Chocolate Crunch Cookie Bars

Not sure why but it seems the most made dessert in my house is always cookies.  I always have the ingredients for cookies on hand at all times in my house.  Plus, my daughter seems to always be able to convince me to make them.  I love to bake so simply asking me is enough to get me in the kitchen.  Except today she decided I was her helper.  She did all the measuring and egg cracking.  She was very excited when I handed her the bag of chocolate and butterscotch chips and told her it was up to her how much she put into the cookies.  Of course, both bags went in!  I decided to make these into bars instead of cookies just because that was what I was in the mood to do.  I love this recipe and love the flavor of chocolate, peanut butter and butterscotch combined with the crunch of the oats and corn flakes.  I actually have a mixer but I find it is much more kid friendly for me and my daughter to make things like cookies and mix them by hand.  That way she gets to stir and add things without the mixer taking all the fun and doing all the work.  I wear an apron in the kitchen so she had me buy her one so she could wear one too!  She tells me that when she is a mama one day that she can make cookies in the kitchen without any help at all.   

Chocolate Crunch Cookie Bars

1 c. shortening
1 c. packed brown sugar

1/2 c. creamy peanut butter
1 c. sugar
2 large eggs
1 c. vegetable oil
1 tsp. vanilla extract
1 1/2 c. crushed corn flakes
1 1/2 c. quick cooking oats
3 c. all purpose flour
1 1/2 tsp. baking soda

1 tsp. baking powder
1/2 tsp. salt
1 pkg. dark chocolate chips 

1 pkg. butterscotch chocolate chips

Preheat over to 350 degrees. In a large bowl, beat peanut butter, brown sugar, sugar and shortening at medium speed with an electric mixer till creamy. Beat in eggs, vegetable oil, & vanilla till smooth. Stir in cereal & oats. Combine the flour, baking soda & salt then gradually add it to the mixture. Beat till combined and stir in the chocolate and butterscotch chips.

Chocolate Butterscotch Rice Krispies Cookies

I had a box of Rice Krispies in my pantry that no one was eating and wanted to get rid of it.  I figured I'd take out a bunch of my baking things that were half full or a quarter full and throw them all into a cookie.  It wasn't long ago I made a cookie recipe with Corn Flakes that turned out AMAZING, so I figured I'd give this one a shot.  It wasn't bad, but I wouldn't make it again.  I personally thought the cornflake cookie recipe I have is vastly superior.  I did really like the addition of butterscotch to this cookie though and am thinking next time I make my Cornflake cookie recipe I will now have to add butterscotch in.  Of course, a cookie filled with Rice Krispies, chocolate chips and butterscotch chips certainly can't be bad!

1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup shortening or butter
3/4 c. white sugar 
1/3 c. brown sugar

1 egg
1 teaspoon vanilla
1 1/2 cups Rice Krispies cereal
4 oz. bittersweet chocolate chips
4 oz. semi-sweet chocolate chips
4 oz. butterscotch chocolate chips 


Preheat oven to 350.  Whisk the flour, baking soda and salt in a bowl until lump free and combined.  In a mixer add the white and brown sugar and shortening and mix until combined, light in color and creamy.  Add the egg and vanilla and beat well. Add in the flour mixture and mix until just combined.  Fold in the Rice Krispies and chocolate and butterscotch chips.  Bake for 8-10 minutes or until golden brown. 

Reese's Peanut Butter Bars

I love cookie bar recipes and feel I just don't make them enough.  If I had to choose a favorite candy bar it would be either Reese's Peanut Butter Cups or Milky Way Midnight.  I decided I needed to make a dessert with these candy bars.  Today I bought a bunch of Reese's Peanut Butter Miniatures and figured I'd decide what to do with them once I got home.  I thought why not make it into a cookie bar, it is quick, easy and delicious.  I just made my normal chocolate chip cookie dough recipe with a bit less chocolate chips and in the middle did the entire pan with Reese Miniatures then topped it with more cookie dough.  I love that you cut into it and see the hunks of peanut butter and chocolate from the melted Reese's!

Reese's Peanut Butter Bars

1 c. shortening or butter
3/4 c. brown sugar
3/4 c. white sugar
1 tsp. vanilla
2 large eggs
2 1/4 c. all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 1/2 c. semi-sweet chocolate chips
Pinch of salt
1 1/2 bags of Reese's Miniatures

Preheat the oven to 375 degrees.  Combine shortening/butter and sugars in a bowl and mix until combined.  Add in the vanilla and one egg at a time beating until well combined.  In another bowl add the flour, baking powder, baking soda and salt and whisk until combined.  Pour flour into egg/sugar mixture until just combined and add the chocolate chips. Spread half of the cookie dough into a square pan (I think mine was roughly 6X6ish).  Take the wrappers off all the Reese's and line up covering the entire pan.  Spread the remaining cookie mixture over the top covering the Reese's completely.  Bake roughly 25-30 minutes or until golden brown.  Allow to cool before cutting.    

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Sweet as Sugar Cookies

Cookie Dough Truffles

After I made these cookie dough truffles I asked my husband on a scale of one to ten what he thought of them.  He gave them an eleven!  The night I made them, I got up in the middle of the night to find my husband in the kitchen giggling to himself while eating one.  If you knew my husband you'd know, he doesn't giggle.  Manly men don't giggle, but I swear to you, it sounded much like a giggle to me.  He said he thought about bringing some to work with him but they were so good he didn't want to share them.  So, with that being said, these were definitely a hit.  My daughter added the sprinkles as her special touch to them because she is 3 1/2 and feels everything needs sprinkles.  These were relatively simple to make as I did it all while holding my 1 year old.   

Cookie Dough Filling:

3/4 c. brown sugar
3/4 c. white sugar
1 c. shortening (or room temp. butter)
4-5 tbsp. milk
1 tsp. vanilla extract
2 c. semi-sweet chocolate chips
2 1/4 c. all-purpose flour

Coating:

12 oz. dark chocolate
Sprinkles

Cream the shortening and sugar together until light in color.  Add in the vanilla and milk.  Stir in the flour and then the chocolate chips until combined.  Roll into about a teaspoon size ball and place on a baking sheet lined with parchment paper and place in the freezer for about 30 minutes.  Meanwhile melt the dark chocolate over a double boiler.  Take the cookie dough balls out of the freezer and dip into the melted chocolate mixture and place back on the parchment paper.  I leave my chocolate on a low temperature so that the chocolate doesn't start to harden again while I'm dipping the dough into it.  I also just use my fingers as I find it isn't too hot and easier to do that way while holding a baby.  Once you place back on the parchment paper sprinkle your sprinkles or roll in a topping of choice.  I would have liked to melt some colored chocolate, white chocolate or peanut butter and drizzled it over the top but my daughter over ruled me with the sprinkles.  Place in the fridge until firm.  Enjoy.