Sweet and Salty Cookies

Sweet & Salty Kitchen Sink Cookies adapted via the cooking Actress
1 cup  butter, browned
1 1/2 t vanilla
1 1/2 c b sugar
1/2 c sugar
2 eggs, room tempe
2 1/2 c flour
2 1/2 t. baking powder
1/2 t sea salt + more for sprinkling
3/4 c broken pretzels (window pane style)
1 1/2 c caramel chips (dont use the bits, they cool weirdly)
3/4 c semisweet chips

Line cookie sheet w parchment. Preheat oven 350F .To brown butter: In (light colored) saucepan, melt butter over med heat, whisking as it melts, foams, bubbles, and eventually little brown bits form and it turns amber. Immediately pour into large, heatproof, bowl, and use a spatula to scrape all the little brown bits into bowl. Using a stand or hand mixer, beat vanilla and sugars into  butter for a couple min, until it lightens a bit. Beat in eggs for about 30 sec. Add baking powder, 1/2 t salt, and 1/3 of flour. Mix slowly, add another third, mix, and add last of flour til just combined. Stir in pretzels, and chips.1/4-1/2 c scoop of dough. add a tiny sprinkle of salt and extra chips if desired. Bake 13 min (til golden around the edges. Remove and allow to cool on the sheet 5 min. Then, transfer cookies to a wire rack to cool completely.

Danish Rye pretzel cookies

Anyone ever have those Danish cookies in the blue tin?  I always loved the ones in the pretzel shape.  These cookies are like that only better!



Sugared Pretzel Cookies via smitten kitchen1 large egg, hard-boiled and cooled
10 T unsalted butter, softened
1/3 c plus 1 T  sugar
1/4 t salt
1 1/2 t vanilla
1 c unbleached  flour
1/2 c rye flour (medium or white will work)
1 large egg white, lightly beaten with 1 t water
4 t turbinado or clear sanding sugar

Place butter, sugar and salt in the bowl of stand mixer fitted with paddle attachment. Crack egg and peel shell. Separate yolk from white; discard or feed to your child who is freaky about hard boiled egg whites. mash yolk with a fork and dump into mixer bowl with other ingredients. Beat on med speed til light and fluffy, scraping down sides of bowl and beater with spatula as needed. Add vanilla, mix until combined. Add flours and mix at low speed until just combined. Using rubber spatula or your hands, reach into bowl and knead dough a few times into a cohesive mass.

Divide dough in half; place each half on a square of parchment paper. Form each into a log about 6 inches long (it will be about 1 3/4 inches in diameter) and wrap tightly with parchment, twisting ends to seal. Chill logs for 30 minutes, until semi-firm. (If you chill them longer, you’ll want to warm them up a bit or it’s difficult to work them into pretzel shapes.)

Heat oven to 350 F. Line two baking sheets with parchment paper.

Slice 1/4" off first chilled log and roll slice into a ball in palm of  hands; this softens dough. On a counter, roll ball into a 6" rope. Pick up each end of rope and fold turn it into center, pressing it into a pretzel shape. Transfer to baking sheet. Repeat with remaining dough, placing cookies 1" apart on prepared sheets.

Brush each pretzel cookie with egg white wash, then sprinkle with coarse sugar. Bake cookies until they have golden brown edges, about 13-15 min. Remove from oven but let firm up on baking sheet for 5 min before transferring cookies to cooling racks.

Cookies stored in an airtight container between sheets of waxed/parchment paper will keep for at least 1 week.

Cinnamon Maple Toffee Monster cookies

Cinnamon Maple Toffee Monster Cookies via Bake your day
4 1/2 c old-fashioned oats
2 t baking soda
1/2 t salt
1 t cinnamon
1 c white sugar
1 c brown sugar
1/2 c butter, room temp
3 eggs
1 1/2 c creamy peanut butter
1 T maple extract
1 c cinnamon chips
1 c toffee bits

Preheat oven to 350°F. Line two large cookie sheets with parchment paper or Silpat liners.In a large bowl, mix the oats, baking soda, salt, & cinnamon. Set aside. In bowl of a stand mixer fitted with a paddle attachment, cream white sugar, brown sugar and butter until light and fluffy, about 3 min. Add eggs, one at a time, until fully incorporated. Add peanut butter, and maple extract and beat for an additional 3 min until combined and smooth. Add oats mix and mix until fully incorporated, then add cinnamon chips and toffee bits, mixing again until distributed.
Use a large cookie scoop (or 1/4 c measuring cup) to scoop dough onto parchment paper or Silpat liners. Bake 8-10 min. Let cookies cool for 1-2 min on cookie sheets, and then transfer to wire racks to cool.

OMG Chocolate Zucchini Cookies

These are our new favorite Zucchini Cookies.  They are great warm from the oven, but even better frozen.

Chocolate Oatmeal Zucchini Cookies Recipe by Crazy for Crust

½ c butter
¼ c veg oil
½ c br sugar
½ c sugar
1 egg
1 t vanilla
1 c flour
1 t baking soda
½ t cinnamon
¼ c cocoa powder
3 c quick oats
1 c shredded zucchini (about 1 sm)

Preheat oven to 350F°. Line 2 cookie sheets w parchment paper. In med bowl, whisk flour, baking soda, cinn, and cocoa. Set aside. In bowl of electric mixer with paddle attachment, cream butter, oil, and sugars. Add egg and vanilla. mix on low speed til combined. Slowly mix in dry ingred. Add oats and mix on low. Continue mixing on low and add zucchini. Mix until well combined. Scoop uniform balls onto cookie sheets. Bake 11-14 min til center no longer looks wet. Cool 10 min on sheets before removing. Yield: about 2 dozen large cookies

Frostbite Cookies

I made these cookies with spring mix chips inside the cookie instead of dipping them in the white chocolate. 

via

 

I did this because I had the chips and didn't know what to do with them. That and I was too lazy to dip all those cookies!


Crunchy Frostbite Cookies via Plain Chicken
2 c flour
2 t baking soda
1 t baking powder
1/4 t salt
1 c shortening
3/4 c sugar
3/4 c brown sugar
2 eggs
1 t vanilla
1 1/2 c uncooked old fashioned oats
1 1/2 c cornflakes
8 oz almond bark
1 T shortening

Combine flour, baking soda, baking powder, and salt. Beat 1 c shortening at med with mixer til creamy; gradually add sugars. Add eggs and vanilla. Add flour mix, just until blended. Stir in oats and cornflakes. Drop dough by heaping tablespoonfuls, 2" apart, onto lightly greased baking sheets; flatten slightly. Bake 325F° 12-14 min. Cool slightly on baking sheets. Cool completely on wire rack.

Microwave almond bark and shortening in a med-size micro-safe bowl at HIGH 1 min or til white choc melts, stirring once.  Dip bottom of each cookie into bark, letting excess drip back into bowl. Place dipped cookies, dipped side up, on wax paper; let stand 1 hr or til almond bark sets.

30 Days of Pumpkin-Day Thirty: Pumpkin Chip-o-riffic Cookies

Well, we're finally here!  Day thirty! Whoohoo! 

I almost didn't think I was going to make it.  This last recipe had me totally stumped.  Then, I stumbled upon these babies while meandering through Target.

via

I think I squeeled a little in the store when I saw them.

So I made an adaptation of a recipe I saw on Family Fresh Meals.  They were yummy warm from the oven, but even better chilled, and eaten straight from the freezer.

Pumpkin Oatmeal Chippers adapted from Family Fresh Meals

2 c flour
1 t baking soda
1 t  cinnamon
2 t pumpkin pie spice
1/2 t salt
1 c butter
1 c sugar
1 c brown sugar
1 c pumpkin puree
1 egg

1 T vanilla

1 c semi sweet chocolate chips 1 c pumpkin spice chips
2 c rolled oats

Preheat oven to 350 F. Line a baking sheet with parchment paper, set aside. In a large bowl, whisk together flour, baking soda, cinnamon, pumpkin pie spice, and salt. Set aside. Beat butter, sugar and br sugar til creamed. Add pumpkin, egg and vanilla. Gradually add dry to wet.Add oats and chips.  Use large cookie scoop to portion out dough.  I chilled my dough in the freezer for 1 hour, because it seemed a bit sticky.  This will help prevent your cookies from spreading too much.  Bake 15-17 min.  Cookies should appear slightly underdone in the middle.  Store in the freezer for optimum goodness.

30 Days of Pumpkin-Day Twenty-three: Oatmeal Pumpkin Mug Cake

Mrblocko is not the biggest fan of mug cakes.  This Pumpkin Oatmeal Chocolate Chip Mug Cake from French Press has totally made a convert out of him.

I'm calling this a mug cake, but it's really somewhere between a mug cake, cookie and oatmeal.  What's not to love with that sort of hybrid!

Oatmeal Pumpkin Mug Cookie Cake via French Press
1 T butter melted
2 T brown sugar
1/4 t vanilla
2 T pumpkin puree
1/4 c oats
1 T flour
pinch of salt
pinch of pumpkin pie spice
handful of chocolate chips

Combine all the ingredients in a microwave safe mug. Nuke on high 45-60 sec depending on the strength/wattage of your microwave. 

30 Days of Pumpkin-Day One: Pumpkin Cookie Dough

These pumpkin cookie dough balls from Foods for the Soul are a great fall mid morning snack!  I like to pretend they are healthy cause they contain a veggie.  I also like to pretend that I'm the queen of everything.  Bubbles are great until someone goes and burst them so ....   shhhhh!

These pumpkin dough balls are slightly different from the ones I made back in Dec'12.  These don't contain any oats, and twice as much sugar.  Remember what I said about healthy?  Uh scratch that.  The Oat cookie dough balls are probably better for you.  These cookie dough balls are pure smooth pumpkin dough, which there is a time and a place for.  That time is now, and the place is in your belly.

Pumpkin Dough Balls adapted from Foods for the Soul
1 c flour
heaping 1/2 t cinnamon
heaping 1/4 t pumpkin pie spice blend
1 T butter or margarine, melted
1/4c + 1T canned pumpkin
1/2 t vanilla
1/2c brown sugar

In a small bowl mix flour and spices, in another bowl mix remaining ingredients.  Add dry to wet.  Roll into 32 balls.  Chill on parchment or wax paper covered cookie sheet in freezer.  Once solid, store in airtight container in freezer.  Keep cold until served.  Will be extremely mushy at room temp.

1 c all-purpose flour (measured correctly)

½ tsp ground cinnamon

1/8 tsp ground nutmeg

1/8 tsp ground ginger

1/8 tsp salt

1 tbsp butter or margarine, melted

¼ c + 2 tsp pumpkin purée (NOT pumpkin pie filling)

½ tsp vanilla extract

½ c brown sugar

- See more at: http://foodsforthesoul.net/2013/09/23/pumpkin-cookie-dough-bites/#sthash.I2PuXYT3.dpuf

1 c all-purpose flour (measured correctly)

½ tsp ground cinnamon

1/8 tsp ground nutmeg

1/8 tsp ground ginger

1/8 tsp salt

1 tbsp butter or margarine, melted

¼ c + 2 tsp pumpkin purée (NOT pumpkin pie filling)

½ tsp vanilla extract

½ c brown sugar

See Kid-Friendly Halloween Treats

1. Whisk together the flour, cinnamon, nutmeg, ginger, and salt in a small bowl. In a medium bowl, stir together the butter, pumpkin, and vanilla until thoroughly combined. Mix in the brown sugar, smearing any clumps along the side of the bowl. Add in the dry flour mixture, stirring just until incorporated. Cover the cookie dough with plastic wrap, and chill for at least 1 hour.
2. Line a baking sheet or large plate with wax paper. Roll the cookie dough into 32 little balls, using between 1 – 1½ teaspoons of dough in each ball. Place on the wax paper and refrigerate until ready to serve.

- See more at: http://foodsforthesoul.net/2013/09/23/pumpkin-cookie-dough-bites/#sthash.I2PuXYT3.dpuf

1 c all-purpose flour (measured correctly)

½ tsp ground cinnamon

1/8 tsp ground nutmeg

1/8 tsp ground ginger

1/8 tsp salt

1 tbsp butter or margarine, melted

¼ c + 2 tsp pumpkin purée (NOT pumpkin pie filling)

½ tsp vanilla extract

½ c brown sugar

See Kid-Friendly Halloween Treats

1. Whisk together the flour, cinnamon, nutmeg, ginger, and salt in a small bowl. In a medium bowl, stir together the butter, pumpkin, and vanilla until thoroughly combined. Mix in the brown sugar, smearing any clumps along the side of the bowl. Add in the dry flour mixture, stirring just until incorporated. Cover the cookie dough with plastic wrap, and chill for at least 1 hour.
2. Line a baking sheet or large plate with wax paper. Roll the cookie dough into 32 little balls, using between 1 – 1½ teaspoons of dough in each ball. Place on the wax paper and refrigerate until ready to serve.

- See more at: http://foodsforthesoul.net/2013/09/23/pumpkin-cookie-dough-bites/#sthash.I2PuXYT3.dpuf

Raw Oatmeal Raisin Cookie Dough

I had the biggest hankering for oatmeal raisin cookie dough one afternoon.  I was all sad and lamenting my lack there of to a friend, when I realized I could probably figure out how to whip up a batch myself.

Here's what I came up with:

This is about 1/3 of the recipe.  Gnomes attacked it before I could snap a picture.

Oatmeal Raisin Cookie Dough (by me!)
2T Margarine - very soft
2T brown sugar
1/3c whole wheat flour
pinch of baking soda
pinch of salt
3/4-1 t cinnamon
1/8 t vanilla
3T oats (Quick cooking or old fashioned)
1-2 T almond milk
1T raisins
1T cinnamon chips

Combine soft margarine and brown sugar in a small bowl.  Add flour, baking soda, salt, sugar, cinnamon and vanilla.  Add oats.  Batter will be very stiff and crumbly.  Add Almond milk slowly until mixture resembles uncooked cookie dough.  Fold in chips and raisins.  This makes one giant serving or 2 average servings.

Blockette approved!

Honey Pb Cookies

Blockette and I made these cookies one day when she was bored.  She was complaining she had nothing to do and could we please do something.  I asked her if she wanted to bake something tasty and she was psyched.

I chose this recipe because I had a peanut butter craving and was fortunate enough to have all the ingredients in the pantry!

Blockette did most of the work, except the tough parts where you have to get all the peanut butter out of the measuring cup!

I mixed things up a bit and pressed some of the cookies down with the pokey side of a meat tenderizer mallet.  We did a few the traditional way with the crisscross fork technique.

Blockette liked the fork better because the dough kept sticking to the meat mallet.  I like the look of the meat mallet mashed cookies better.

The cookies themselves were tasty.  I couldn't really taste the honey though.  I think the honey did produce a much smoother peanut butter cookie.  My family really enjoyed them, but I think I prefer the more grainy, crumbly, peanut butter cookies.  

Because these cookies hold together so well, they lend themselves to making cookie sandwiches.  I sandwiched a few with Biscoff and they were divine!  I imagine other flavored spreads like Nutella would be equally scrumptious!

Honey PB Cookies from Brown Eyed Baker

1½ c flour
½ c sugar
¾ t baking soda
½ t baking powder
¼ t salt
½ c creamy peanut butter
½ c honey
¼ c vegetable shortening
1 egg, lightly beaten
1 t vanilla extract
¼ c granulated sugar, in a small bowl, for rolling cookies

Preheat  350F. Line 2 sheets w parchment; set aside. In med bowl, whisk flour, sugar, baking soda, baking powder and salt; set aside. In bowl of electric mixer, cream peanut butter, honey and shortening on medium til lt and fluffy, 3 min. Add egg and vanilla. Mix til combined. Reduce speed to low and grad add dry ingred, til just combined. Give final stir with rubber spatula to ensure all flour incorporated. Use med cookie scoop (about 2 T dough) to scoop out dough and roll in ball.   Roll in sugar and place on prepared sheets about 2"apart. Using fork tines, press a criss-cross pattern into tops of cookies, flattening into disks.(or be crazy like me and use a meat mallet.) Bake 10-12 min til lt gold br. Allow to cool on sheet 5 min, then move to wire rack to cool completely. The cookies can be stored in an airtight container at room temp for up to 5 days.

Three New Christmas Cookie Recipes

I stated earlier how my goal was to make the 4 favorite Christmas cookies for the family.  I wound up needing to make a few others for parties and just because.  Some were winners and others just meh.  Here they are, in the order I made them.

First off is these Dutch Cookies for St.Nicholas Day called Pepernoten.  I got the recipe from the blog In My Red Kitchen. 

They were made for a bake sale at church that was held the day after St. Nicholas day.  I thought it would be a fitting recipe.  I also liked that they were egg free.  There is a boy at our church who is allergic to eggs so I thought that would be cool for him to have some more choices.

The thing is was that they were supposed to be nugget shaped.  I don't know why they spread out.  They tasted ok, sort of like a soft more spiced version of a gingersnap.  I dipped half of them in chocolate.  They were not a big hit at the bake sale.  I won't be making the recipe again.  While they didn't taste bad, if I'm going to have a spiced cookie, I want it to be crisp.

The second cookie is a Oreo Peppermint Crunch cookie from Inside BruCrew Life.

I used red velvet cake mix instead of white cake mix, and chopped up chocolate crinkle cookies instead of Oreos.  Both were poor substitutions.  The Chocolate crinkle pieces were not distinguishable from the rest of the cookie and the red velvet cake mix turned everyone's teeth red for a short time.  Of course no one knew this cause I kept my mouth shut, but I did feel bad that I sent a huge plate of these with Mrblocko to work.  Everyone liked them but I keep picturing people with red teeth chatting it up.  If you ever choose to make these, I guarantee you will love them...just don't veer from the original recipe like I did.

Finally, we have our winner of the holiday season...Maple nut cream truffles from Crazy for Crust.

Ok.  So they look horrid.  I am lacking in chocolatier skills.  They are bloody amazing.  They rank right up there for me with Russian Tea Cakes.  I mean they are pretty similar. Think Russian tea cakes minus the flour, with the addition of maple extract, dipped in chocolate.  I feel delirious just thinking about them. The only bad thing about them is that they are so good they get eaten quickly and then there are no more to eat.  Although, Mrblocko thinks they are too sweet.  (What does he know?  More for me right?)

Maple Walnut Truffles from Crazy for Crust
1/4 c softened butter
1T maple syrup
1 1/2 c powdered sugar
1 t vanilla
1/4 t maple extract
1 c chopped, toasted walnuts
8 oz candy melts

Mix all ingredients except for chocolate with a hand mixer until creamy. Chill 30 min. roll into 1 T balls and chill for 10 min or til ready to dip.  melt dipping chocolate per directions on bag.  Dip truffles in chocolate and try not to make a huge mess like I did in the process.  Store in the freezer or fridge.

Mix butter, maple syrup, and powdered sugar with a hand mixer. Add both extracts and beat until creamy. Stir in walnuts. Chill for 30 minutes.

Once chilled, scoop 1 tablespoon sized balls of dough and place on a wax paper lined cookie sheet. Chill again until just ready to dip (at least 10 minutes).

Melt your candy in a microwave safe bowl according to package directions. Dip each truffle in the bowl of chocolate. Do not roll it around, use a spoon to spoon chocolate over the top. Lift onto a fork carefully and tap to remove excess chocolate. Place on a wax-paper lined cookie sheet. I find it best to use a toothpick to help the truffle slide off the fork without disturbing too much of the coating.

Note: these truffles soften quickly. If you find them getting to soft, re-chill them and only remove a few at a time to dip.

Chill dipped truffles for just a few minutes, until coating is semi-hard. Meanwhile transfer the remaining chocolate to a squeeze bottle (or a plastic bag with the tip cut off) and pipe swirls or swipes of chocolate over the top for decoration.

Read more at http://www.crazyforcrust.com/2013/09/maple-walnut-truffles/#qRdH9vs4IjHBcfuX.99

1/4 cup butter, softened

1 tablespoon maple syrup

1 1/2 cups powdered sugar

1 teaspoon vanilla

1/4 teaspoon maple extract

1 cup chopped toasted walnuts

8 ounces chocolate candy melts (such as Candiquik)

Read more at http://www.crazyforcrust.com/2013/09/maple-walnut-truffles/#qRdH9vs4IjHBcfuX.99

• 1/4 cup butter, softened
• 1 tablespoon maple syrup
• 1 1/2 cups powdered sugar
• 1 teaspoon vanilla
• 1/4 teaspoon maple extract
• 1 cup chopped toasted walnuts
• 8 ounces chocolate candy melts (such as Candiquik)

Instructions

1. Mix butter, maple syrup, and powdered sugar with a hand mixer. Add both extracts and beat until creamy. Stir in walnuts. Chill for 30 minutes.
2. Once chilled, scoop 1 tablespoon sized balls of dough and place on a wax paper lined cookie sheet. Chill again until just ready to dip (at least 10 minutes).
3. Melt your candy in a microwave safe bowl according to package directions. Dip each truffle in the bowl of chocolate. Do not roll it around, use a spoon to spoon chocolate over the top. Lift onto a fork carefully and tap to remove excess chocolate. Place on a wax-paper lined cookie sheet. I find it best to use a toothpick to help the truffle slide off the fork without disturbing too much of the coating.
4. Note: these truffles soften quickly. If you find them getting to soft, re-chill them and only remove a few at a time to dip.
5. Chill dipped truffles for just a few minutes, until coating is semi-hard. Meanwhile transfer the remaining chocolate to a squeeze bottle (or a plastic bag with the tip cut off) and pipe swirls or swipes of chocolate over the top for decoration.

Read more at http://www.crazyforcrust.com/2013/09/maple-walnut-truffles/#qRdH9vs4IjHBcfuX.99

Whole Grain Chocolate Chip Cookies

A while ago I had the intention of posting a chocolate chip cookie recipe that I had tested once a month.  We became overwhelmed with cookies, so that thought became a bit impractical.

 If I make cookies and bake up the entire batch, the cookies will be gone in a few days.  We all decided as a family that was not the healthiest thing for us.  Now, instead of baking up the entire batch, I bake up one cookie sheet and freeze the rest of the dough.  I think I've mentioned that before.  Not only is it portion control, but it makes for quick preparation when we want a tasty treat.

These whole wheat chocolate chip cookies from Baked Bree cook up great from the freezer.  I think even better than they were when I baked them initially.  As usual, when baking cookies from frozen dough, you'll need to add a few minutes to your bake time.

The whole family liked the flavor twist that the peanut butter chips added.  If you don't (or can't) have peanut butter chips, I think butterscotch chips would be an excellent replacement.  I liked the slightly nutty flavor that the whole wheat flour imparted.  I also like that I can pretend they are healthy.

This recipe goes in the make again pile for sure.

Whole Wheat Chocolate Chip Cookies from Baked Bree
1 c butter, room temp
1 c sugar
1 c br sugar
2 eggs
2 t vanilla
2 c whole wheat flour
2 c old fashioned oats
1/2 t baking powder
1/2 t baking soda
1/2 t salt
2 c chips (I used a combination of semisweet, milk, and peanut butter chips)

Cream butter and sugars til lt and fluffy. Add eggs and vanilla. In separate bowl, combine flour, oats, baking powder, baking soda, and salt. Add flour mix to butter mix. Add chips. Line baking sheet w parchment. Scoop dough leaving 2 " between cookies. Bake 350F for 11-13 min. (or15 to 17 min if using a big scoop.) Cool on a cooling rack.

Big Fat Brown Sugar Maple Cookies

These cookies are like a big ole slice of fall.  Sink your teeth into them!

The original recipe called for dark brown sugar,  but I never have any of that on hand so I used 1 c of light brown sugar and 1 T molasses!  It worked out great. 

As usual, my cookies didn't poof up as I thought they should have, never the less, they were still just as tasty as can be!

Brown Sugar Maple Cookies  adapted from Sweet Pea's Kitchen

1 c bread flour
1 c all-purpose flour
2 t cornstarch
1 t baking soda
1/2 t salt
1 1/2 sticks butter, softened
1 c brown sugar, packed
1 T Molasses
1 egg, room temp (I forgot to do this part!)
2 t vanilla
1 1/2 t maple extract

In med bowl, whisk flours, cornstarch, baking soda, and salt; set aside. In stand mixer with paddle , cream butter and sugars on med til light and fluffy, 3 min. Scrape sides and add molasses, egg, vanilla and maple extract. Beat til well combined. Add half  flour mix and mix for 15 sec. Add remaining flour and beat til just incorporated. Roll scant 1/4 c dough into ball (about 2 1/4 ounces) and place on a parchment paper lined plate, cover with plasticwrap, and refrigerate  2 hrs.Heat oven to 350 F. Line 2 sheets w parchment paper. Bake, til barely golden brown around edges, 10-12 min. Tap down lightly with back of spoon to flatten if too poofy.  Cool on sheet 5 min, then cool on rack.  I thought the cookies baked better from frozen.  If baking from frozen add another 5 min to bake time. 

Morning Glory Oatmeal Cookies

So I don't have a photo for today's recipe, but I do have one of this enormous zucchini from our garden. The zucchini plant overwhelmed the raised garden bed, and this little squash got half hidden in the grass.  When I picked it, I thought it was going to be normal zucchini sized.  Boy was I wrong.

Most of this zucchini was shredded and put into muffins, but I did use some to bake these delicious zucchini carrot oatmeal cookies from Mom on Time Out.  They made a wonderfully moist, but not too moist cookie.  I think they taste just like these morning glory muffins I made back in July of last year, except the muffins have apples instead of zucchini!

I'd definitely make these cookies again next zucchini season.  The dough froze very well uncooked.  I love doing this for baking in the summer.  That way you only have to have the oven on for 15-20 min (including preheating) and there aren't a bunch of left over cookies calling your name throughout the week.

Morning Glory Cookies from Mom on Time Out
1 c old fashioned oats
1 c flour
1/2 c wheat flour
1 t cinnamon
1/2 t baking soda
1/2 t salt
1 t vanilla
3/4 c butter, softened
1 c grated zucchini
1/2 c shredded carrot
1/2 c shredded, sweetened, coconut
1/2 c Craisins
2 eggs
1/2 c sugar
1/2 c brown sugar

Preheat oven to 350F. Grate zucchini and squeeze out excess water, then grate carrot, let both sit in strainer until ready to use. Beat butter and sugars til fluffy in stand mixer. Add eggs and vanilla til combined. Mix flour, cinnamon, baking soda, and salt in med bowl. Gradually add flour mix to butter/sug mix. Beat on low til well combined. Add oats, zucchini, carrot, coconut, and Craisins. I used a small cookie scoop, about 1 T, to portion out dough.  Place 2" apart on sheet. Bake 10-12 min til just start to turn color. Cool on sheets 5 min before moving to a cooling rack.  To freeze: portion out dough and place on plate or cookie sheet that will fit in your freezer.  They can be close, but not touching.  Leave in freezer until they harden, about 1-2 hrs, then transfer to zip top bag for storage.  Cookies can be baked right from the freezer, but you will need to add an additional 3 min to their bake time.

Chewy Chunky Chip Cookies

This is my take on the Chunk cookies from Sally's Baking Addiction.

They were good, but I didn't think they were really any better or any worse than any other chocolate chip cookie.  Mine didn't get as puffy as the original recipe.  They never do.  I think it's some sort of cookie conspiracy.  They were puffier than Tollhouse Chocolate Chip Cookies though.  So I guess that's something. 

I did freeze half the batch and they baked up the same way, puffy, but not as puffy as I expected.  I'm going to blame the poofy failure on the humidity, as I made them in early July.

So have you tried this recipe out?  Let me know how your's turned out!

Chewy Chocolate Chunk Cookies from Sally's Baking Addiction
2  1/4 c  flour
1 t baking soda
1 1/2 t cornstarch
1/2 t salt
3/4 c  butter, melted
3/4 c  br sugar
1/2 c  sugar
1 egg + 1 egg yolk - room temp
2 t vanilla
1 c chocolate  chunks

In lg bowl mix flour, baking soda, cornstarch and salt. Set aside. In med bowl, mix melted butter and sugars til smooth. Whisk in whole egg, then yolk, then vanilla. Pour wet into dry and combine. Fold in chips.  Cover and chill dough for 2 hrs - 3 days. Soften dough at room temp for 10 min while oven preheating to 325F. Roll into 3T dough balls.  Dough may be crumbly. Roll dough taller than wide, to aide in thick baked cookies.  8 cookie dough balls per parchment/silpat lined cookie sheet. Press a few chocolate chunks on top of dough balls if desired. Bake 11-12 min. The cookies will look  underbaked. Cool on sheet 10 min as the cookies continue to cook. Move to wire rack and cool completely.

Cinnachipdoodles

I made these cinnamon chip snicker doodles from Averie Cooks early on this summer.  I had a bag of Hershey's cinnamon chips that I'd been saving for just the right thing.  Why do stores only carry cinnamon chips seasonally?  Don't they realize people have cinnamon chip cravings besides Thanksgiving and Christmas?  Sheesh.

Anyhow, the cookies were rockin awesome with cinnamon goodness. Although, mine didn't rise and get poofy like they did on Averie Cooks.  I baked them right from the fridge too.  Maybe it had something to do with the humidity?  I even tried baking them right from the freezer.  Alas, poofy cookies were not to be.

Poofy cookies or not, these were still an excellent use of my precious cinnamon chips and a must bake for all you cinnamon fiends out there!


Soft and Chewy Cinnamon Chip Snickerdoodles from Averie Cookies
1 egg
1/2 c butter
3/4 c brown sugar
1/4 c sugar
1 T sour cream
1 T vanilla
1 1/2 c flour
2 t cinnamon
2 t cornstarch
1 t cream of tartar
1/2 t baking soda
10 oz bag (1 2/3 c) cinnamon chips
granulated cinnamon-sugar mixture for rolling, optional



Mix egg, butter and sugars on med high with paddle attachment of stand mixer for 5 min til lt and fluffy.  Add sour cream and vanilla, beating 2 more min.  Scrape sides and add flour, cinnamon, cornstarch, cream of tartar, and baking soda, beating 2 minutes. Add chips. Scoop out dough and chill dough balls for several hrs to 5 days. Warm cookies will spread worse than mine did. When ready to bake preheat oven to 350.  Bake 2" apart on lined cookie sheet.  Bake 8-9min, til tops and edges just set.  Do not bake more than 10 min, cookies will continue to cook as they cool.  After 5 min cooling on cookie sheet transfer to rack or paper towels to come to room temp before storing in air tight container.  The dough freezes nicely and bakes up well frozen, but you may need to add additional time for dough straight from the freezer.

Snickerdoodle Frozen Dough Balls

What do you do when you want cookies, but it's too hot to turn the oven on?  Make cookie dough balls.  These bad boys from Shugary Sweets are egg free so no need to worry about that nasty salmonella!

Actually, I made these dough balls more because I had some cream cheese in the fridge that needed to be used up.  It was just good luck that I found something that used a small amount of cream cheese AND didn't need the oven.

I didn't coat these in chocolate like the recipe suggested because I was lazy.  All I had were chocolate chips and on a humid day, they take forever to set up.  So these snickerdoodle balls are nekkid! eek!

Because these truffles weren't chocolate dipped they needed something to help keep their shape.  My dough was so sticky and loose that I increased the flour from 1 1/4 c to a full 2 cups.  I think this makes them taste even more like cookie dough.

Those of you who are long time blog followers might be thinking, wait didn't she make snickerdoodle truffles once before? Yes.  Those truffles were much sweeter as they contained a whole can of condensed sweetened milk instead of 4 oz of cream cheese.  Both versions are good in their own rights.

I think I prefer the condensed milk version for a winter treat because it is so rich.  Sometimes rich sweets are overwhelming when it's hot out.  Of course you should really try both versions out to know for sure.  Because of science.  Do it in the name of science!!!

Snickerdoodle cookie dough balls adapted from Shugary Sweets
4 oz cream cheese, softened
1/2 c butter, softened
1/2 c granulated sugar
1/4 c brown sugar
2 c flour
1 t vanilla
1/4 t kosher salt
1 1/2 t cinnamon
1/4 t cream of tartar

In large bowl, beat cream cheese and butter with sugars til smooth and creamy. Beat in flour, vanilla, salt, cinnamon and cream of tartar. Scoop by small tablespoon (I use a 1 Tbsp scoop) onto a parchment or wax paper lined  baking sheet or plate.  Freeze for 2 hours until hard then move to plastic bag or other storage dish. Store in freezer, the dough will still be soft enough to bite directly from the freezer. 

Gingerbread Scones

I made Gingerbread scones from Heritage Schoolhouse these back in April when we had that long run of rainy days. 

Woah.  I don't think scones are supposed to spread out that much.

I think maybe the butter was too warm, or I worked them too much?  I thought I was gentle so I'm going to go with the butter not being cold enough.

They may have looked bizarre, but they tasted wonderful.  They reminded me of those huge cakey gingerbread men you can buy at fancy bakeries over Christmas time.   Normally I'm a on team crispy when it comes to ginger cookies.  These scones were so amazing that now I'm not so sure anymore.

For the sake of science, I will have to make these again.  I think if I pulse the ingredients in a food processor the won't be exposed to as much heat from my hands.  I also wonder if these scones weren't supposed to be divided into 2 disks, then cut into 8 scones for a total of 16 scones.  The scones were almost as big as my whole hand.  I thought scones were more regular cookie size.  I'll probably have to give the smaller scones a test drive too.  Oh the things we have to do in the name of science!

Gingerbread Scones from Heritage Schoolhouse
2 c flour
3 T brown sugar
2 t baking powder
1 t ground ginger
1/2 t baking soda
1/2 t salt
1/2 t cinnamon
1/4 c cold butter
1/3 c molasses
1/4 c milk
1 egg, separated
sugar for sprinkling on top

Combine flour, brown sugar, baking powder, ginger, baking soda, salt and cinnamon. Cut in butter until resembles coarse crumbs; set aside. Combine molasses, milk and egg yolk in separate bowl; add to flour mix just til moistened. Turn dough onto floured surface; knead gently 6-8 times. Pat into an 8" circle; cut into 8 wedges and place 1" apart on a greased or parchment covered baking sheet. Beat egg white until frothy; brush over scones. Sprinkle with sugar. Bake 400F for 12-15 min til golden brown. Remove from pan to wire rack to cool.  They taste great warm or room temp.  Store in air tight container

Black Bean Cookies

Here is the story of when I actually tell my daughter the truth, and she doesn't believe me.

You see, for the longest time she hated black beans.  Because I'm a mean mom I would make them all the time and make her eat them.  I did this enough that now she likes them.  But before that happened I'd tell her that EVERYTHING had black beans in it.  Especially dessert.  (See?  Super mean mom!)  So when I told her that these Chocolate Brownie Cookies from Eliza's Edibles had black beans in them she thought I was yanking her chain.

Unlike these chickpea cookies, you could not taste the beans. 

Also, I've noticed that desserts with legumes can have an unusual texture. I made one key change to the recipe from Eliza's Edibles that masked the tell tale bean-i-ness.  OATS!  Oats totally save the day.  The texture of the oats covers up anything that might be confused for a bean.  Awesome!

Here's my adaptation of Eliza's Edibles' Secretly Healthy Black Bean Brownie Cookies
1 1/2 c cooked black beans (or use 1 can salt free black beans)
2 T milk
1 1/2 T peanut butter
2 T olive oil
1 t vanilla
3 T whole wheat flour
1/4 c cocoa powder
1/2c + 1 T sugar
1 t baking powder
1/2 t cinnamon
pinch of salt
1/2 c old fashioned oats
1/3 c dark chocolate chips plus extra for topping

Preheat oven to 375.  In food processor, blend beans until they get clumpy.  Add milk, peanut butter, oil and vanilla.  Blend and blend and blend until very very smooth, making sure to scrape the sides.  Meanwhile, in a small bowl combine flour, cocoa, baking powder, cinnamon and salt.  Add this to the bean mixture in 3-4 parts, scraping down the sides and blending smooth after each addition.  Pulse in the oats.  Your dough should be very light and fluffy at this time and fully pureed.  Do not over mix at this point or your oats will turn into oat flour.  Stir in chips by hand.  Using a small scoop place on parchment lined cookie sheets.  Gently flatten cookies with moistened fingertips.  (These cookies spread very little.) Gently press 3 or so chips into the top of the dough.  Bake for 10 min. Cool on sheet for 3 min, then cool on rack.  Store covered in fridge.

Apple Snickerdoodle Cobbler

Yet again, I forgot to take a picture of the food I made before we shoved it in our faces and made it disappear.

via

The Snickerdoodle version of the Apple Cobbler was the brain child of Rachael at Baked by Rachael.

It was good, but I guess I'm not as big of a fan of snickerdoodles as I thought I was.  Maybe it was to different from the classic cobbler to win me over completely.  I found myself missing the oats! 

For not LOVING snickerdoodles, I thought this was a pretty labor intensive dessert.  You have to prepare the dough, let it sit, then prepare the apples and then wait for it to bake.  It's nearly an hour, of prep time, with chilling the dough, and then 45 min in the oven.  It seemed like a long time for what should be a simple dessert.  I think I could have made an apple pie in the same amount of time.

While we all enjoyed the dessert, I think I'll stick with the super speedy microwave version of the apple crisp my mom always made.  Apple-y goodness in about 15 min.  However, if you've got patience and an affinity for snickerdoodles, give this cobbler a try!

Apple Snickerdoodle Cobbler from Baked by Rachael
Cookies:
1/2 t cream of tartar
1/8 t salt
1/2 t baking powder
2/3C flour
1/4C butter, softened
1/3C sugar, plus 1/2C
1 egg
3/4 t cinnamon

Apples:
8C apples (roughly 6-8 apples depending on their size)
1/4C brown sugar
1/2 t cinnamon

Preheat oven to 350 F. In sm bowl mix first 4 dry ingred for the cookies. In separate bowl cream butter and 1/3 c sugar. Add egg and then dry ingred.  Wrap dough in plastic wrap and chill for a minimum of 30 min (an hour is best) so the dough is less sticky and easier to work with. In sm bowl combine 3/4 t cinnamon and 1/2 c sugar. Set aside.  In large bowl add 1/4 c brown sugar and 1/2 t cinnamon. Peel, core and slice apples. Add to brown sugar and cinnamon mix, toss to coat. Transfer to 8x8 dish.  Form 1" balls of dough. Roll in cinnamon-sugar mixture. Place coated dough balls on top of apples, press down to slightly flatten. Bake 45-55 min til apples tender and cookie lightly golden. Cool 15 min before serving.  May be stored in fridge several days, if it lasts that long.