Search Results for: cookies

Oatmeal Chocolate Chip Cookies

Oatmeal Chocolate Chip Cookies

Chocolate chip cookies are one of my absolute favorite cookies on the planet. I use my go-to recipe about once a month (sometimes more often) and it always produces a classic, soft and chewy winner.

Today on this rainy, dreary Saturday afternoon, I decided to make another batch. Except that – GASP! – I did two things differently.

The first thing was to add oatmeal to the cookie dough. I like a warm oatmeal raisin cookie now and again, but not enough that I make them a lot at home. Oatmeal and chocolate chips, however? Mind blowing. I used quick cook oats because that’s what I happened to have in the pantry, but if you have traditional oats, that would work fine. Just don’t use instant oatmeal.

Oatmeal Chocolate Chip Cookies

The second thing I did differently was that I used a 50/50 flour blend (50% whole wheat; 50% all-purpose) instead of just all-purpose. The blend happened to be what I had in the pantry, and I was out of the white stuff.

Know what? The addition of whole wheat worked great, and I liked the added “tooth” it gave the cookies without being too rubbery. I think the extra level of flavor from the whole wheat went nicely with the oats too. If you don’t have whole wheat flour, using only all-purpose would totally be fine.

Mmmm…. Time to grab a glass of cold milk and a couple cookies!

Oatmeal Chocolate Chip Cookies
 
Prep time
Cook time
Total time
 
Author:
Ingredients
  • 1 stick salted butter, softened
  • ½ cup granulated sugar
  • ¼ cup light brown sugar, packed
  • 1 large egg, room temperature
  • 1 tablespoon pure vanilla extract
  • 1-1/8 cups whole wheat/all-purpose flour blend
  • ½ cup quick cook oats
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 6-ounces semi-sweet chocolate chips
Instructions
  1. Preheat the oven to 375°F.
  2. Using a mixer, cream the butter, granulated sugar and brown sugar together in a large bowl until the mixture becomes light and fluffy. Add the egg and vanilla, and continue mixing until they're combined.
  3. In a separate bowl combine the flour, oats, baking soda and salt together. Add the dry mixture to the creamed mixture about ¼ cup at a time (just eyeball it), making sure to incorporate fully before adding more. Fold in the chocolate chips.
  4. Spoon the cookie dough in teaspoonfuls onto ungreased baking sheets, leaving about 1-1/2" between cookies. Bake for 10 minutes, or until the edges are golden and tops are no longer shiny.
  5. Remove the baking sheets from the oven and let the cookies cool for 1 minute before transferring them to racks to cool completely. Makes 24-36 cookies depending on how big your teasponfuls are.

Almond Lime Snowball Cookies

Almond Lime Snowball Cookies

Growing up, the women on my dad’s side always got together to make Christmas cookies. It was a day full of sugar cookies + powdered sugar icing, pinwheels, mini chocolate chip cookies and powdered sugar covered snowball cookies, all beautifully arranged in Christmas themed tin boxes. We made the same four kinds of Christmas cookies every single year, which is exactly what you want with a holiday tradition – especially when you’re a kid!

This year I was invited to a cookie exchange brunch where you bring six dozen of one type of cookie, and then you leave with an assortment of six dozen other cookies. Pretty sweet!

I decided to make the powdered sugar coated snowball cookies, but with a twist: lime and almonds.

Almond Lime Snowball cookies

I bought the cheapest “cut” of almond at the store, and then rough chopped before adding them to the dry ingredients. I used the zest and juice from two limes, and added them right in the dough as well.

Almond Lime Snowball Cookies

The cookie dough was rolled into 1″ balls (give or take), and then instead of using a regular baking sheet, I used my mini muffin tin. It worked perfectly, and I didn’t have to worry about the balls rolling around! Genius.

Once they were done baking, I let the almond lime snowball cookies cool for about 5 minutes in the mini muffin tin. If you try removing them earlier they kind of explode, so even if you’re impatient (like me) just wait. TRUST ME.

After 5 minutes, I rolled them around in powdered sugar before letting the cookies cool completely on a baking rack. Then they got one last dredge in powdered sugar.

Almond Lime Snowball Cookies

Happy holidays!

Almond Lime Snowball Cookies
 
Prep time
Cook time
Total time
 
Author:
Ingredients
  • 2 cups salted butter (4 sticks), softened
  • ½ cup granulated sugar
  • 4 cups all-purpose flour
  • 1 cup sliced almonds, chopped
  • 2 teaspoons pure vanilla extract
  • 2 limes, zested and juiced
  • 2 cups powdered sugar
Instructions
  1. Preheat the oven to 325°F.
  2. Add all the ingredients (including the lime zest/juice) EXCEPT the powdered sugar to the bowl of a standing mixer fit with a paddle attachment. Mix on low speed until a soft dough forms.
  3. Form the dough into 1" balls and drop them into the slots of a mini muffin tin. (Placing them on a baking sheet works fine too, if you don't have a mini muffin tin.)
  4. Bake the almond lime snowball cookies for 18-22 minutes, or until they are lightly golden on top. Remove the pans from the oven, and let the cookies cool for 5-10 minutes before you try and take them out.
  5. Coat each almond lime snowball cookie in powdered sugar, and then set them on a baking rack to cool completely. Coat them one last time in powdered sugar.
  6. Store the almond lime snowball cookies in an airtight container or bag. Makes 4 dozen cookies.

 

Holiday Chocolate Sugar Cookies

This is a sponsored post written by me on behalf of Pompeian Grapeseed Oil Spray.

chocolate sugar cookies, sugar cookie recipes, holiday cookie recipes

It’s time to start thinking about holiday baking, right? Thanksgiving is next week (GAH!), and yet I feel like school just started, summer just ended and the leaves just began to change. Now all of the sudden I’m looking out at leaf-free branches and we’re entering the last week of November. Yikes!

Holiday Cookie Baking

During the holidays my family has always made (and devoured) loads of cookies. It was a tradition growing up to go to my grandparents’ house and bake the same 4-5 different types of cookies with all the women of the family – grandmother, aunt, grand-kids, cousins. Great holiday memories!

Among the different types of cookies was a simple sugar cookie, rolled out and cut into traditional Christmas cookie shapes and then frosted with a quick homemade powdered sugar icing.

My baking style has always been no fuss, mostly because I don’t have the patience for how precarious some cake, cookie and dessert recipes can be. I love a simple recipe that can be transformed with a few minor adjustments, and so the basic sugar cookie recipe is a favorite of mine. With only 7 ingredients, most of which you probably have sitting in your pantry and fridge right now, it’s the queen of easy cookies (except for perhaps a shortbread cookie, which has maybe 3 ingredients).

Chocolate + Grapeseed Oil Spray?!?!

But what if we did something crazy like adding some cocoa powder? And, what if we substitute some of the butter with something like Pompeian Grapeseed Oil Spray?

pompeian grapeseed oil spray

It’s an all-natural cooking spray imported from FRANCE with a high smoke point. And for someone who’s notorious for burning the bottoms of cookies (okay, I don’t burn every batch, but usually at least one), I thought maybe this would help create a crisp cookie bottom, without the risk of burning.

Isn’t the color pretty?

pompeian grape seed oil spray

I used it for baking this time, but Pompeian Grapeseed Oil Spray is also great for sautéing, grilling and stir-frying. A plethora of uses!

Baking for Better Challenge

Pompeian and celebrity chef/executive chef Duff Goldman (of Charm City Cakes fame!) have teamed up to show Americans how to enhance their baking by using the new Pompeian Grapeseed Oil Spray – it’s called the Baking for Better Challenge. If you want to give it a whirl, you have until 11:59:59 PM EST on December 6, 2013. Just upload a photo to Instagram using the #Bake4Better hashtag, and  showcase how you’re giving your baked goods a tune-up using the new Pompeian Grapeseed Oil Spray. All the details can be found here.

The person with the most innovative photo (chosen by none other than chef Duff Goldman himself!!) will receive a $5,000 donation to a local food bank in their name. Nothing says “holiday spirit” than being able to help feed lots of hungry people! The winner also gets a super cool gift basket from Pompeian. Interested in some of chef Duff Goldman’s baking tips? You can download his TOP 5 right here. Enjoy!

Back to the cookies! Om-nom-nom….

Holiday Chocolate Sugar Cookies
 
Prep time
Cook time
Total time
 
Author:
Ingredients
  • 2-3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ cup salted butter, room temp
  • ½ cup Pompeian Grapeseed Oil Spray
  • 1-1/2 cups granulated sugar
  • 3 tablespoons cocoa powder
  • 1 egg
  • 1-1/2 teaspoons vanilla extract
Instructions
  1. Preheat the oven to 375°F.
  2. Sift together the flour, baking soda, baking powder and cocoa powder in a mixing bowl. Set it aside.
  3. In a large bowl with a mixer, cream together the butter, Grapeseed Oil Spray and sugar on medium-high for 3 minutes until it's smooth and creamy looking. Beat in the egg and vanilla, and mix for another minute. With the mixer on low, gradually beat in the dry ingredients until they're just combined - do not over mix. The dough will be kind of crumbly.
  4. Roll the dough into teaspoon-sized balls, and place them on ungreased cookie sheets, pressing down a bit to flatten. Bake the cookies for 10-12 minutes, or until they're no longer shiny and the centers are done. Let the cookies stand on the baking sheets for 1-2 minutes before transferring them to racks to cool completely.
  5. Makes about 32 cookies.

 

For the Baking for Better official rules, please visithttp://www.pompeian.com/bakebetter.  Coupons for Pompeian products can be found at http://www.pompeian.com.

This is a sponsored post written by me on behalf of Pompeian Grapeseed Oil Spray.
Tracking Pixel

Soft & Chewy Classic Chocolate Chip Cookies

Soft & Chewy Classic Chocolate Chip Cookies

We just returned from an amazing two week vacation at Smith Mountain Lake in Virginia, which (aside from my handy-dandy smart phone) had no in-house internet options. Gah!

To many people, the fact that there wasn’t an internet connection simply isn’t that big of a deal. “Oh! I don’t have to check my AOL email account, so what?”

But to someone like me who’s on the internet machine (thanks for introducing us to that new term Cousin Doug!nearly all waking hours of the day a lot, the thought of no connection for two weeks seems…well…daunting.

Turns out, the little online checkups I was able to do via my smart phone were plenty. I didn’t long for my blog, nor did I miss any of the other things that are much easier to accomplish with my laptop and a wireless connection.

Life those two weeks was refreshing. Freeing. I was forced to stay offline, with the exception of lots of Instagram posts from my phone – does that really count anyway? Nah.

So, while not spending all my free time perusing the interwebs, I had time for things at the lake like….

Swimming with my kids.
Running with my sister.
Boat rides with my family.
Movies in the theater!
Dates with my husband.
Reading, as in, fiction books! Three of them!
Savoring a glass of wine or two, with good conversation.
Staring into space.

And best of all? I actually feel rejuvenated! But not without the normal vacay-letdown slump.

how to make soft and chewy chocolate chip cookies

So when my 3-year old asked for chocolate chip cookies today, the day after we arrived home, and the day that I’m finishing laundry, cleaning, hitting the grocery store, catching up on email, etc., I said, “Sure – that’s a great idea!”

And it felt good.

how to make soft & chewy chocolate chip cookies

And the cookies tasted heavenly. (And so did the cookie dough.)

5.0 from 1 reviews
Soft & Chewy Classic Chocolate Chip Cookies
 
Prep time
Cook time
Total time
 
Author:
Ingredients
  • 2 sticks salted butter, softened
  • 1 cup granulated sugar
  • ½ cup light brown sugar, packed
  • 2 eggs, room temperature
  • 1 tablespoon pure vanilla extract
  • 2-1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • 1 12-ounce bag semi-sweet chocolate chips
Instructions
  1. Preheat the oven to 375°F.
  2. Using a mixer, cream the butter, granulated sugar and brown sugar together in a large bowl until the mixture becomes light and fluffy. Add the eggs and the vanilla, and continue mixing until they’re combined.
  3. In a separate bowl, sift the flour, baking soda and salt together. Add the dry mixture to the creamed mixture about ¼ cup at a time (just eyeball it), making sure to incorporate fully before adding more. Fold in the chocolate chips.
  4. Spoon the cookie dough in generously rounded teaspoonfuls onto ungreased baking sheets, leaving about 1-1/2″ between cookies. Bake for 10 to 12 minutes, or until the edges are golden and the tops are no longer shiny.
  5. Remove the baking sheets from oven and let the cookies sit for 1 minute before transferring them to a wire rack to cool.
Related Posts Plugin for WordPress, Blogger...