Tag Archives: cookies

Oat Chocolate Chip Cookies

10 Oct
Tasty with milk!

Tasty with milk!

Yesterday, while taking a break from working from home (long story, involving an eye infection and insane eye irritation), I wanted to whip up something that I wouldn’t feel too bad about eating, but tasty and sweet.

Typically oats make me feel like I’m doing something good for myself, and reducing the amount of white sugar also does the trick. This recipe is all about the oats, and by using agave syrup, avoids the white sugar as well. This recipe made a bakers’ dozen large-ish cookies.

Ingredients

  • 1/2 c agave syrup
  • 1 egg
  • 3 tbsp butter (room temperature)
  • 1/2 c whole wheat flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1 1/2 c rolled, old fashioned oats
  • 1/2 c chocolate chips
  • 3 tbsp unsweetened coconut flake, optional

Method

  • Preheat at 350.
  • With a mixer, beat the egg, agave, and butter together until smooth.
  • In a separate bowl, whisk the flour, salt, and baking soda together.
  • Add the flour mixture to the wet mixture until combined. Then with a spoon/spatula, fold in the oats. Finally, fold in the chocolate chips (and coconut flake, if using).
  • Spoon out (or use an ice cream scooper) onto silpat or greased baking sheet. Bake at 350 for 10-15 minutes, or until golden brown on top.

Cadbury Mini-Egg Chocolate Chip Cookies

27 Mar
photo 1

A never-ending sea of cookies

Notwithstanding the any references to religiosity and zombie Jesus, I really rather enjoy Easter, with its crazy traditions of bunnies who give birth to chocolate eggs. It’s like a chocolaty, marshmallowy pastel acid trip of a holiday.

I mean, neon/pastel fluffy Little Peeps anyone?

So the cookies on the right are what happens when I combined my love of Cadbury eggs with my passion for chocolate chip cookies. Go Easter! Joyeuses Paques!

This recipe makes 4 dozen cookies (yes yes YES), but we baked 2 dozen and froze the rest. You can easily pre-ball the dough and layer in a tupperware with sheets of parchment in between. They’ll keep for a good long while– at least a few weeks.

Ingredients

  • 2 sticks of unsalted butter
  • 2/3 c white sugar
  • 2/3 c brown sugar
  • 3 eggs
  • 3 tsp vanilla
  • 3 1/2 c flour
  • 1 1/2 tsp salt
  • 2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 2/3 c white chocolate chips
  • 2/3 c milk chocolate chips
  • 1 pkg dark chocolate Cadbury mini-eggs

Method

  • Preheat to 350

    Close your eyes and dream of pastel bunnies and neon marshmallow chicks.

    Close your eyes and dream of pastel bunnies and neon marshmallow chicks.

  • Smash each Cadbury mini-egg (you can either chop with a knife or place in a ziplock bag and whack it with the heaviest textbook you have). Set aside.
  • Cream the butter and sugars with an electric beater. Add eggs and vanilla.
  • Whisk together the dry ingredients (but not the chocolate pieces) and fold in the chocolate chips and chocolate egg pieces.
  • Use an ice cream scoop to ball the cookies and baking on a silpat for about 10-12 min, or until the cookies are just golden brown enough to look delicious.

Molasses Cookies

16 Feb
Pile of cookies to be consumed immediately.

Pile of cookies to be consumed immediately.

Made these cookies with my mother while at home in NJ earlier this month, then made them again for Rafe as soon as I got home to TX (very same evening!). That’s how good these were. I will be making these again for sure.

 

Ingredients

  • 1 1/2 c. flour
  • 1/2 c. whole wheat flour
  • 1 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ground ginger
  • 1/2 tsp salt
  • 1 1/2 c. sugar
  • 1 1/2 sticks unsalted butter, softened (just stick in microwave for a few seconds on each side)
  • 1 egg
  • 1/3 c. molasses

Method

  • Preheat to 350. Whisk together flours, baking soda, and spices in a medium bowl. In a small bowl, place 1/2 cup sugar aside (you’ll use this to roll balls in later).
  • With an electric beater, beat butter and remaining cup of sugar until combined. Beat in egg and molasses. Gradually mix in dry ingredients, until just combined (don’t overmix).
  • Roll into balls of about an inch diameter, roll balls in the sugar you set aside earlier. Place balls on baking sheets, a few inches apart. Bake about 10-15 min.

Chocolate Chip Paleo Cookies

24 Sep

This was my 3rd attempt at paleo cookies, and by far the best… These had enough crunch to be interesting, and great texture from the coconut and almond flour. Definitely will be making them again.

I brought 5 of them into work today and inadvertently ate 4 already. And it’s not even 2pm. Yikes. Must hide them.

Ingredients

  • 1 3/4 c almond flour
  • 1 tsp baking soda
  • 1/2 c unsweetened coconut flake
  • 1 egg
  • 1 tsp vanilla
  • 1/4 c honey
  • 1/2 c coconut oil
  • 1/3 c craisins
  • 1/3 c chocolate chips
  • 1/4 c chopped nuts (optional)

Method

  • Mix all dry ingredients together. Add in wet (egg, vanilla, honey, and oil). Then fold in chips, craisins, and nuts.
  • Use ice cream scoop to scoop out batter. Lightly flatter down. Bake on silpat for ~15 min at 325.

Chocolate Date Oatmeal Cookies

12 Aug

Sometimes I have days when I realize we’ve got so much stuff in our pantry that really should be used… Like today.
Whipped up some super tasty chocolate cookies, using dates for extra richness and coconut and oats for texture. Mmm mmm good, especially warm and with milk.

Ingredients

  • 1 c pitted dates
  • 3/4 c almond milk
  • 1 banana (ripe)
  • 1 1/2 tsp vanilla
  • 2/3 c oat flour
  • 1/3 c cocoa powder
  • 1/3 c regular flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 c quick oats
  • 1/2 c unsweetened coconut flake
  • 1/2 c chocolate chips

Method

  • Preheat to 350
  • In a food processor, mix dates, banana, milk, vanilla together.
  • In a large bowl, sift together cocoa powder, flours, salt, and baking soda. Mix the wet ingredients into the bowl with dry. Then stir in extras– coconut flake, oats,  and choco chips.
  • Spoon onto greased baking sheet or silpat, bake for ~20 minutes.

White Chocolate Cranberry Walnut Cookies

30 Jun

The full plate…

Still loving me some oat flour… Woke up on this somewhat cloudy day (drat for the fact that this is our last wkend in our apartment with a pool and it’s cloudy), too early as per usual. While Rafe got in another hour of sleep, I responded to some emails and stuck this in the oven… They turned out brilliantly!

Ingredients

  • 2/3 c oat flour
  • 2 pinches of salt, very scientific, I know
  • 1/4 tsp baking soda
  • 3 tbsp brown sugar
  • 1/4 tsp vanilla
  • 1 tbsp canola oil
  • 3 tbsp almond milk
  • 2 tbsp coconut flake
  • generous 2 tbsp white chocolate chips
  • 2 tbsp dried cranberries
  • 1 tbsp chopped walnuts

Method

  • Preheat to 350. Pour flour into a bowl. Add salt and baking soda and whisk. Add brown sugar. Now pour in all the wets (vanilla, canola, milk) and mix until blended. Stir in white chocolate chips, coconut, craisins, and walnuts.
  • Lump into balls and flatten slightly onto silpat (or greased baking sheet). I made 8 cookies from this recipe. Bake for about 10 minutes.

And then there was one…

Peanut Butter Protein Cookies

28 Jun

On a whim, I made these. They are delicious and light, but also chocolatey and rich. And who doesn’t like a peanut butter cookie?!

Ingredients:

  • 1 can garbanzo beans, drained and rinsed
  • 1/2 c peanut butter (I used smooth)
  • 2 tsp vanilla
  • 1/4 c honey
  • 2 tsp baking powder
  • 1/2 c chocolate chips

Method

  • Preheat to 350
  • Pour everything except choco chips into a food processor and mix until smooth and blended through. Add in the chips, but just stir them in (I like the chips intact– if you like them itty bitty, then pulse a few times).
  • With a large soup spoon, spoon out balls of the dough and place onto a silpat or parchment paper on a baking sheet. This recipe made ~16 balls for me. Since they don’t flatten out on their own, you may want to flatten them down a bit to have a more regular shape
  • Bake for about 15 minutes or until they become slightly cracked.

Healthiest Chocolate Chip Cookie

16 Jun

Plate of cookies, just before they were summarily eaten.

So it 9am on a Saturday, and the hubs is still sleeping. Since I can never sleep over 8 hrs, I’ve been up for a little while, wondering what to bake for breakfast, since weekend breakfasts are basically my favorite meal of the week. I wanted to do something healthy, but not obviously so.

So I went with oats! This cookie recipe calls for oat flour (which I made in a food processor) and barely any of the “bad stuff” which makes it perfect for breakfast. Plus, it has the protein in oats as an added boost for the day.

Rafe got out of bed just as the cookies were coming out of the oven, so the cookies barely lasted 5 minutes.

Ingredients

  • 2/3 c quick oats (or use pre-made oat flour)
  • 1/4 tsp salt
  • 1/4 tsp baking soda
  • 2-3 tbsp brown sugar (I used 3, I like it sweet!)
  • 1/4 tsp vanilla
  • 1 tbsp canola oil
  • 3 tbsp milk (I used almond)
  • 2 tbsp chocolate chips
  • 2 tbsp coconut flake
  • 2 tbsp dried cranberries

Method

  • Preheat to 350. Put the oats in a food processor and process until fine and relatively smooth. Some chunks are ok– adds to the texture.
  • Pour flour into a bowl. Add salt and baking soda and whisk. Add brown sugar. Now pour in all the wets (vanilla, canola, milk) and mix until blended. Stir in choco chips, coconut, and cranberries.
  • Lump into balls and flatten slightly onto silpat (or greased baking sheet). I made 9 cookies from this recipe. Bake for about 10 minutes.

Best Chocolate Chip Cookie

25 Apr

After going out a little too hard with some colleagues and Danielle on Saturday, Sunday was a bit of a recovery day, sitting around drinking lots of water and watching Mad Men (I’m just getting into it now! On Season 2 now)… In the evening, I decided to whip up some cookie batter. Rafe and I keep rolled balls of cookie batter in the freezer, so whenever we want cookies (or just cookie dough), we can have some without making a huge batch each time.

The reason why these cookies are so damned good is 1) the mix of brown and regular sugars and 2) the use of coconut for texture and deliciousness.

Ingredients

  • 2 c flour
  • 1/2 tsp baking soda
  • 1 c unsalted butter
  • 1/3 c sugar
  • 2/3 c brown sugar
  • 1 tsp salt
  • 2 tsp vanilla
  • 2 eggs
  • 1 c chocolate chips
  • 1/2 c (or more, if you want it) sweetened coconut flakes

Instructions

  • Preheat to 350
  • Whisk flour, baking soda, and salt together in a small bowl.
  • Cream butter and sugars together with an electric beater in a large bowl (I used our new Kitchen Aid stand mixer).
  • Add vanilla and eggs to the butter and sugar mixture. Then, once combined, add flour mixture in. Stir in chocolate chips and coconut flake.
  • Drop large spoonsized drops onto baking sheets (lined with Silpat or parchment), and bake until golden brown and delicious. OR roll balls and store in tupperware in the freezer for whenever you just want a few cookies (line each layer with parchment so the balls don’t stick together).
Image

Carrot Cake Cookies

16 Mar

20120316-170858.jpg

Made these last Sunday to take to work as snacks all week long… This photo is from my mid-afternoon snack yesterday on the 41st floor. Tasty little morsels, I tell ya. While I really dislike raw carrots, there is something delicious and quite amazing about cooked/baked carrots. I adapted this from a good old Martha Stewart recipe— her’s called for a frosting filling, which I chose to do without. The little carrot cake cupcakes don’t need it!

Ingredients

  • 1 stick unsalted butter, melted in the microwave
  • 1/2 cup brown sugar
  • 3 tbsp splenda sugar blend (or 1/4 c regular sugar)
  • 1 egg
  • 1/2 c regular flour
  • 1/4 c whole wheat flour
  • 2 tsp powdered ginger
  • pinch of salt
  • 1 c old-fashioned oats (don’t use quick oats!)
  • 3/4 c. finely grated, peeled carrots (about 3 or 4)
  • 1/3 to 1/2 c raisins

Instructions

  • Preheat at 350 degrees.
  • Whisk butter, sugars, and egg together (or use electric beater) in a large bowl.
  • In a separate bowl, whisk dry ingredients (flour, ginger, salt).
  • Add dry into wet ingredients until combined. Then mix in oats, carrot, and raisins.
  • Drop onto parchment or silpat sheets onto baking sheets. I like to make the cookies big (2 tbsp of dough each); you might want to make them smaller. Bake for ~15 min or until crisp.