Category Archives: Cookies

Oatmeal White Chocolate Chip Cookies

Lately I find myself thinking lately about several things that hindsight would have “fixed”.  Ranging from relationships, experiences, choices, and that horrendous hair cut I had throughout high school (think Pat), I think  know I should have known better.  A reasonable person in my position would have surely known better, made better decisions, and ultimately have been better for it.

When I first began baking (high school), cookies were not my forte.  In fact, I sucked at baking cookies.  I would end up with bready cookies without any chew.  As a baker who threw away more batches of cookies than I’d care to admit, I was convinced that Nestle’s recipe or any other popular recipes didn’t work for me.  Obviously, it wasn’t the recipe.  It was me.  During law school, one of my best friends vetted my issue through to her baking expert mother and found me an answer: “You shouldn’t pack anything except the brown sugar.”  Brilliant!  I was packing flour in measuring cup and was too daft to make the connection to the final result.  And that did it.  This seemingly minor change fixed a problem I was working to solve for 8 years.

Looking back, I should have known better.  Obviously the cookie will be more bready with more flour.  Insert cliché statement about the clarity of hindsight.  But, I was so set on measuring out everything perfectly that I didn’t actually measure properly at all.  Similar to not taking time to measure that 5 inches off my hair length would yield a gender-bending hair style.  ::Shudder::

Bad hair aside (because there is no excuse for that kind of mistake), I realize that there really isn’t much to “fix.”  I’ve made some very dumb decisions and gone through experiences that could have been avoided if I just made the obvious right choice.  But, I wouldn’t be where or who I am if I had.  Deluding myself to believe that I would be a better person without making the foolish mistakes I’ve made is a falsity in and of itself.

If I had reduced the flour at the onset, I wouldn’t have known myself to be the type of person that tries everything I could without resigning myself to think I couldn’t bake a great cookie.  If I had made the “right” decisions, I would not be the type of person who could examine the mistakes, shortcomings and areas of improvement in my life, and be strong enough to dust the flour off my apron and keep moving forward.  And, again, I wouldn’t be as proud to share a great cookie recipe with you.  This is one of those cookies.

SIDE NOTE!  CONGRATS to Eileen at Ham Pie Sandwiches for winning the 4-Piece Le Creuset Mug Set!!!  Eileen, email me so I can send out your gift! 🙂

Oatmeal White Chocolate Chip Cookies

slightly adapted from Martha Stewart

Ingredients:

  •  1 cup (2 sticks) unsalted butter, room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup packed light-brown sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon coarse salt
  • 2 cups old-fashioned rolled oats
  • 2 cups good-quality white chocolate chunks
  • 1 cup unsweetened shredded coconut
  • 1 cup coarsely chopped walnuts (about 4 ounces)

Directions:

  1. Preheat oven to 350 F.  Cream butter and sugars in the bowl of an electric mixer fitted with the paddle attachment.  Mix on medium speed until smooth and creamy, about 2 minutes.  Mix in eggs one at a time until combined. Stir in vanilla.
  2. Sift flour, baking soda, baking powder, and salt into a medium bowl.  Gradually stir into butter mixture until combined.  Stir in oats, chocolate, coconut, and walnuts.
  3. Drop batter by heaping tablespoons onto baking sheets lined with parchment paper, spacing about 2 inches apart. Flatten slightly. Bake cookies until golden, 16 to 17 minutes. Let cool on sheets on wire racks for 2 minutes.  Transfer cookies to cookie cooling racks to cool completely.

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Lemon Poppy Seed Biscotti

When I was a child, I thought as a child.  Cookies were always chocolate chip and always dipped into ice cold milk.  As an adult, I still think like a child.  But, I have managed to expand my cookie repertoire to include the ever adult biscotti.  A cookie for those who don’t need the comfort of the soft, chewy and chocolaty.  A cookie for those who can understand the comfort of sturdy and stable without being overly sweet.

While I usually reserve biscotti to the colder months, I felt compelled to create a summery version of a favorite treat.  I’m glad I did.  Lemon really adds a spark and the addition of poppy seeds do not go unnoticed.  I thought the crunch of the biscotti would make the poppy seeds invalid.  Not the case.  I love this twist on a flavor combination that’s usually reserved for muffins.

Lemon Poppy Seed Biscotti

adapted from here via Smitten Kitchen

Ingredients:

  • 3  1/4 cups all-purpose flour
  • 1 T baking powder
  • 1/3 t salt
  • 1  1/2 cup sugar
  • 1  1/4 sticks unsalted butter, melted
  • 3 eggs, room temperature
  • 1 T vanilla extract
  • 2 T lemon juice (usually it’s the juice of one small lemon)
  • zest of 1 small lemon
  • 1/4 cup poppy seeds

Directions:

  1. Pre-heat oven to 350 F.
  2. Line a cookie sheet with parchment paper.
  3. Mix sugar, melted butter, eggs, vanilla extract, lemon juice, and lemon zest in a large bowl.
  4. Mix flour, baking powder, and salt in a bowl and set aside.
  5. By hand, not using an electric mixer, incorporate the flour mixture in three batches into the sugar/butter mixture.
  6. Incorporate until everything is blended and smooth.
  7. Add poppy seeds to cookie dough and mix to incorporate.
  8. Divide dough in half and shape into two logs onto the parchment-lined baking sheet.
  9. Make each dough into a 13-inch-long and 2-inch-high log.
  10. Bake in preheated oven for 30 minutes.
  11. Remove from oven, but do not turn off oven.  Or, if you have to turn off the oven, note that you must have the oven back at 350 F when you re-bake the cookies.
  12. Cool completely.
  13. Once cool, transport the cookies (holding onto the parchment) to a cutting board.
  14. Cut each log into 1/2 wide slices.
  15. Lay each slice back on the cookie sheet with cut sides facing down.
  16. Bake for 12 minutes.
  17. Turn the cookies over and bake for another 8 minutes.
  18. Remove from oven and cool on a cooling rack.

 

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Whole Wheat Chocolate Chip Cookies

Growing up, desserts were not readily available in my house.  Rather, my mom’s versions of dessert consisted of digestive cookies, cake rusk, or the Goya Maria cookies.  For fear of her children getting diabetes or other health problems, warm chocolate-y sugar-y baked goods never came out of the oven.  In fact, our oven was where my mom store her pots/pans.  No joke.  Even today, the only other purpose my mom’s oven serves is to keep food warm when she has company.

I, on the other hand, am the extreme opposite.  Once a week, I bake something sweet.  And, I see my mom at least once a week.  Whenever she sees the sweets, she always has a comment.  You know – the mom comments.  But, after about 15 minutes, she relents and has a piece.  She usually fits in another comment as she finishes off her piece and thinks about reaching for another.  And this is our routine.

So, here and there, I offer sweets with healthy alternatives.  This time, I changed up the flour.  Usually, I reserve my whole wheat flour for breads and chapatis, I wanted to lend the nutty flavor to a cookie – none better than one studded with chocolate chunks.

I fully expected to hate this cookie.  Whether it would be too bready from the flour or not sweet enough, I anticipated a shed load of problems that would render this an experiment never again to be repeated.    The exact opposite.  This cookie will be made for years to come.  I can pretty much guarantee that this will be a staple in our household.  The whole wheat shines in all the right ways.  Beautifully nutty and dark, the flour is sturdy enough to hold up against the dark chocolate without compromising the cookie texture.  After eating this cookie, I fear that going back to the all-purpose chocolate chip cookies might leave me wanting something a bit more complex, like this.  As the cookie is not overly sweet, I know my mom will be less hesitant to take one.

Whole Wheat Chocolate Chip Cookies

adapted from  Good to the Grain via Orangette
yields about 24 cookies, using a heaping tablespoon scoop

Ingredients:

  • 3 cups whole wheat flour
  • 1 and 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1 and 1/2 kosher salt
  • 2 sticks unsalted butter, cold and cut into small pieces
  • 1 cup brown sugar, packed
  • 1 cup sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 8 oz bittersweet chocolate, roughly chopped

Directions:

  1. Preheat oven to 350F.  Line cookies with parchment paper.
  2. Whisk together the flour, baking powder, baking soda and salt in a bowl.  Set aside.
  3. Cream together the butter, brown sugar and white granulated sugar.
  4. Once creamed, add the eggs and vanilla extract.
  5. Add the flour mixture in two parts, mixing well between each addition on low-speed.  Scrape down the bowl as you go to ensure even combination.
  6. Mix in the chocolate by hand.
  7. Using a cookie scoop, place cookie dough scoops on cookie sheet.  Bake for 15 minutes rotating the sheets half-way through.  Remove from the oven and move the cookies on the parchment paper to a rack to cool.

 

 

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Nutella Stuffed Sugar Cookies

Nope.  Not an ordinary sugar cookie.  I’m all about food surprises.  Talk about being given an unassuming sugar cookie only to bite in to find this.

My sister came over and she wanted to bake.  As if I would say no.  My sister does whatever she can to incorporate Nutella or Biscoff to anything and everything she eats.  No joke.  I know because she’s polished of several Biscoff and Nutella jars in my house before I had the chance to get to them.  She also loves sugar cookies – more than chocolate chip cookies – she’s one of those.

We got our bake on.  And we got creative.  My sister did this.  Obviously.

I wouldn’t recommend topping with Nutella unless you intend to serve and eat right away because the Nutella doesn’t necessary ‘set’.  These cookies were served and eaten right away.

Nutella Stuffed Sugar Cookies
– adapted from Cookin’ Canuck

Ingredients:

 Directions:

  1. Using a teaspoon measure, scoop out spoonfuls of Nutella onto a parchment lined cookie sheet.  Place in the freezer for 15 minutes.
  2. Preheat oven to 350F.
  3. Prepare your sugar cookie dough.
  4. Using a cookie scoop, scoop out one piece of dough into your hand.  Split the dough in half and flatten both halves.  Place a frozen Nutella piece in the middle of one piece.  Top that with the other flattened piece.  Seal the edges with your fingers.  Place on a parchment lined cookie sheet.  Repeat with the remaining dough.  Place each dough two inches apart.
  5. Bake 10 minutes, rotating the sheet half-way through the baking.  Remove from the oven after 10 minutes or until edges are golden.  Cool in baking sheet for 10 minutes.  Remove from baking sheet and cool on a cookie rack.  Feel free to eat them warm, as well.

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Brown Sugar Chocolate Chip Cookies

Chocolate chip cookie recipes are abundant and with everyone saying that their recipe is the best in the whole world, sorting through and finding a favorite is quite difficult.  After eating several cookies from several sources, I realize that you don’t necessarily have to have a favorite.  For instance,  I have a recipe that I adore that’s similar to what you find in most chocolate chip cookies, similar to the Bouchon cookie.  However, a friend of mine once made me chocolate chip cookies that tasted like toffee.  After years, I can still remember the crisp cookie, which tasted like candy with a beautiful crunch and chew.  I wasn’t able to get it out of my head.

I promise you that you will eat more than one cookie.  Lucky for us, the recipe makes about 50 cookies.  Lucky for my waist line, you can scale down the recipe easily.  I didn’t.  With a weekend full of people in and out of the house, they went fast.  These are also perfect paired with ice cream.  With a great combination of crisp and chewy textures in this cookie, this cookie has been saved as a favorite in the ultra-thin variety of chocolate chip cookies.

Brown Sugar Chocolate Chip Cookies
recipe from Martha Stewart

Ingredients:

  • 1 pound (4 sticks) unsalted butter, room temperature, plus more for baking sheets
  • 3 cups packed light-brown sugar
  • 1 cup granulated sugar
  • 4 large eggs
  • 2 teaspoons pure vanilla extract
  • 3 1/2 cups all-purpose flour
  • 1 1/2 teaspoons salt
  • 2 teaspoons baking soda
  • 1 1/2 cups best-quality chocolate chips (I used mini chocolate chips)
Directions:

  1. Preheat the oven to 375F.
  2. Line baking sheets with parchment paper.
  3. Cream the butter until pale.  Add both sugars until smooth.
  4. Beat in the eggs and vanilla extract.  Mix until incorporated.
  5. In a large bowl, sift together the flour, salt, and baking soda.
  6. Slowly add the dry ingredients to the butter mix.
  7. After fully incorporated, stir in the chocolate chips.
  8. Using a cookie scoop, scoop spacing 3 inches apart.  You do not want to crowd them as they spread quite a bit.
  9. Bake for 8-10 minutes.  Check at 8 minutes and then check every minute until you figure out the right time.  These brown easily.

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Funfetti Cookies

As a kid, 24 was my “I’m old” age.  When, I got to be 20, the age became 30.  As I approach 30, I find this exercise unnecessary and meaningless.  Age is a number and despite the fact that my back aches almost every morning until I walk it out, I’ll be as old as I feel.  One morning, I walked it out on my way to the kitchen.  And, I baked these cookies.

Because when you went to sleep the night before wondering how that wrinkle got there and assuming it is because you have not slept a solid 8 hours in more than a year, you need a little pick-me-up.  Pick-you-up?  My feeble mind doesn’t mind either.

Whatever it may be that ails you, I encourage you to make these cookies.  In addition to the use of the mood-lifter sprinkles,  I adapted the recipe, adding lemon zest to give the cookie a bright flavor.

While these cookies may not have solved my back ache, they did give me the sugar rush I needed to forget about it.  Until my next sleep-deprived morning.

What ails you?  And do you have an “I’m old” age?

Funfetti Cookies

adapted from Tasty Kitchen via Two Peas And Their Pod originally from Fat Girl Trapped in a Skinny Body

yields approximately 20 cookies

Ingredients

  • 1 cup butter, room temperature
  • 1 and 1/4 cup sugar
  • 2 tsp vanilla extract
  • grated lemon zest from one lemon
  • 1 egg
  • 2 and 3/4 cups cake flour
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup sprinkles
  • 3 tbsp nonpareil sprinkles

Directions

  1. Preheat oven to 375F.
  2. Cream together the butter and sugar in a mixer for about 2 minutes until light/fluffy and pale.
  3. Add the vanilla extract, lemon zest and egg and mix well until completely incorporated.
  4. In a separate bowl, sift together the cake flour, baking soda and salt.
  5. Slowly add the flour mixture to the butter/sugar mixture.  Mix on low-speed until all combined.
  6. Finally, mix in the sprinkles.  Do not over mix at all because you do not want the color to bleed into the dough.
  7. Scoop cookie dough onto a parchment lined cookie pan and bake for 10-12 minutes.  You want the cookies to remain quite pale in the center and only lightly browned on the edges.  Don’t let it get too browned or golden because then you will just end up having a crispy cookie.
  8. Cool on a wire cookie rack and store in an airtight container.

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Mexican Wedding Cookies

Meet one of my all-time favorite cookies. I can almost guarantee that they are my second favorite, right after the obvious chocolate chip. I prepare these cookies often, as they are a favorite among all members of the family. I also prepare them for my family because they are not overly sweet and the flavors are subtly sweet and rich from the walnuts. I have also displayed them on the blog several times on the blog as well. I cannot say enough about these cookies. So, instead I just eat them.

As I make them often, I have adapted it over time to perfect the balance of all flavors. If you have not yet tried these cookies, I highly suggest that you. Perfect for any occasion, these light and crisp cookies can be made all-year round.

Mexican Wedding Cookies
– adapted from Allrecipes.com

Ingredients:

  • 1 cup butter, room temperature
  • 1 tsp pure vanilla extract
  • 6 tablespoons powdered sugar
  • 2 cups all-purpose flour
  • 1 cup walnuts
  • 1/3 cup powdered sugar, for rolling the cookies

Directions:

  1. Preheat oven to 350F.
  2. In a pan, over medium-high heat, roast the walnuts for about 3-5 minutes. Do not burn. Once cooled, chop the walnuts quite finely. Set aside.
  3. In a medium-sized bowl, cream the butter.
  4. Add vanilla extract.
  5. Slowly add the powdered sugar and flour until fully incorporated.
  6. Add the chopped walnuts.
  7. Using a cookie scoop, place each cookie an inch apart on a cookie sheet lined with parchment paper.
  8. Bake for 12 minutes. When cooled, roll twice in powdered sugar.
  9. I place them on cupcake liners to keep them in tact.

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