I just realized it’s been over a year since I shared a cookie recipe. Say what? Super weird seeing that we make cookies quite a bit. But I guess we have our favorites and don’t always branch out.
Well, Noah and I were craving cookies recently so we decided to try out a new chocolate chip cookie recipe. I love a cookie with a little texture and chew so when I came across this recipe, I had a feeling it would be a winner. Especially since it’s been declared King Arthur Flour’s Recipe of 2015. That’s quite a claim so we felt it our civic duty to make sure.
I haven’t tried any of their other recipes but I have to say these were pretty dang delicious. They are packed with melty chocolate chips, chewy oats and crunchy walnuts (not in the original recipe). Pretty much my dream come true when it comes to cookies.
My only complaint is that they didn’t stay fresh for very long, probably 3 days max. But, if you’re like us and don’t eat your way through a batch in that amount of time, you could freeze half for when your sweet tooth hits.
Do you like nuts in your cookies? I’ve found people either love them or hate them. I think they totally make a cookie but Joel of course doesn’t agree so I usually bake half without and the other half with so we can both be happy. The kids will take a cookie any way I give it to them so they are easy to please! If you don’t dig walnuts, just leave them out. I taste tested both options, for you guys of course, and they are great either way.
Oatmeal Chocolate Chip Cookies
recipe from King Arthur Flour
1 cup (unsalted butter, room temperature
1 cup light brown sugar, packed
1/2 cup granulated sugar
1 large egg, room temperature
1 large egg yolk, room temperature
1 tablespoon vanilla extract
2 cups all-purpose flour
1 cup old-fashioned oats
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt or 3/4 teaspoon regular table salt
3 cups semisweet chocolate chips
1 1/2 cups chopped walnuts, optional
1. Preheat oven to 325 degrees F. Line cookie sheets with parchment paper.
2. In the bowl of a stand mixer, cream together the butter and sugars until combined. Add in the egg and egg yolk, one at a time. Mix in vanilla. In a large bowl, combine flour, oats, baking powder, baking soda and salt. Slowly add the dry ingredients until dough comes together.
3. Stir in the chocolate chips and walnuts. Using a cookie scoop, place dough on cookie sheet. Bake for 12-15 minutes, until lightly golden. Let cool for 2 minutes on cookie sheet then remove to a cooling rack.
Sometimes during the holiday season, you get busy and stressed with your mile long to-do list. Right? So sometimes you need a really easy cookie recipe to whip up so that you can just get something marked off the dang list. That’s how I felt this weekend as I kept adding more and more things to my to-do rather than getting anything checked. I mean, seriously, getting an entire household ready for Christmas by the 22nd with a husband working late every night is kind of hard. But I was determined to get my Christmas baking done this past weekend so that Joel could take a bunch to work and I could deliver some treats to our wonderful friends.
I kept perusing my ever-growing list of treats then had the stupid idea of going on Pinterest…and found a gazillion more recipes I wanted to try. But it ended well because I found this super simple 4 ingredient peanut butter cookie recipe in the meantime and ultimately decided to pare down my list. I decided on cookie dough bites (pretty much my favorite thing ever), old fashioned iced oatmeal cookies, pretzel m&m rings, peppermint brownies (which I will share later this week) and these giant beauties. I baked them all up yesterday and promptly gained 4 pounds in the name of food blogging. I had to taste them to make sure they were good. Well, I’ve made the majority of the items on my list before so I guess I can’t put all the blame on you. Darn it.
While we’re on the topic of overeating, I’m kind of ready for the new year so I can get back on track. The holidays really throw me off and a new year brings revived discipline.
But let’s not talk about discipline now, let’s talk about thick cookies as big as your head. These cookies call for 4 ingredients which you may already have in your pantry. And you won’t guess the 4th ingredient….Bisquick. I wasn’t sure at first but was willing to try it since they were so easy and quick. And I’m so glad I did.
They are soft, thick and not too sweet or rich like a lot of peanut butter cookie recipes. Although the recipe calls to make them huge, you certainly could scale them down to fit on your holiday cookie trays. Make sure to try these simple recipe to help you get that next thing checked off the list!
4 Ingredient Peanut Butter Cookies
recipe from Averie Cooks
1 cup creamy peanut butter (do not use natural or homemade for these)
1 (14 oz.) can sweetened condensed milk
1 Tbsp. vanilla
1 cup Bisquick
1. In a stand mixer, stir together peanut butter, sweetened condensed milk and vanilla until combined. Add Bisquick and stir to combine.
2. Using 1/4 cup measure, roll balls and place on lightly greased cookie sheets. Smash halfway down with a fork twice, making a crisscross pattern. Cover with plastic wrap and refrigerate for at least 2 hours, or up to 5 days.
3. When ready to bake, preheat oven to 350 degrees F. Bake for 13-14 minutes or until just set. Let cookies cool on cookie sheet for about 10 minutes so they can firm up. Cookies keep in an airtight container for 1 week.
Are you all getting tired of being bombarded with sweet treats from around the blogosphere yet? I hope not because I have some giant, chewy, decadent cookies to share with you. They are officially my new favorite cookie.
I took the glorious bakery style cookie recipe I shared last summer and updated them a bit to fancy them up. But don’t worry, they are still just as simple.
I took some inspiration from one of my favorite candy bars, Almond Joy, to create this tasty cookie with unsweetened coconut, chocolate chunks and toasted pecans. And man was that a good idea! What I love even more about these is that you can freeze the dough and have it ready for whenever the craving strikes. It’s also a nice way to control yourself at the holidays because I know if there is a whole batch of cookies laying around I have a lot less self control. This way, you can just bake one, get your fix and move on. `
I’ve been thinking about my Christmas baking list for awhile now and these are a definite must!
Coconut and Toasted Pecan Chocolate Chunk Cookies
1 cup butter, softened
1/2 c shortening
1 1/2 cup dark brown sugar
1/2 cup granulated sugar
2 large eggs
4 teaspoon vanilla extract
4 1/3 cup all-purpose flour
2 Tbsp. cornstarch
2 tsp. baking soda
1 tsp. salt
1 1/2 cups chocolate chunks
1/2 cup unsweetened coconut
1 cup toasted pecans, chopped
1. Cream together the butter, shortening and sugars until they are light and fluffy.
2. Add eggs, one at a time, to the sugar mixture. Add vanilla.
3. Combine flour, cornstarch, baking soda and salt in a large mixing bowl. Add dry ingredients to the creamed mixture until fully incorporated. Stir in chocolate chunks, coconut and pecans.
4. Line two cookie sheets with parchment paper. Using a 1/4 cup measuring cup, scoop out dough and form into balls then slightly flatten the top. Place on prepared cookie sheets. Place in freezer for 2 hours. At this point, you can either bake the cookies or place them in a freezer bag then throw them in the freezer for future use (up to 3 months).
5. To bake the cookies, preheat the oven to 350 degrees F. Bake on a greased or parchment covered cookie sheet for about 15 minutes (mine took about 17).
Has baseball taken over your house like it has mine? Joel grew up in Kansas City and therefore is a big Royals fan. The last time they were in the World Series, he was not yet 1 (and I wasn’t alive). He has always had “see the Royals play in the World Series” on his bucket list and last Monday night he got to mark it off. Unfortunately, they lost game 1 but he still had a blast and couldn’t get enough of the atmosphere.
So needless to say, my house has felt like a bundle of nerves as we have watched these games play out. We’re sitting watching the game as I write this. After last night’s loss, we needed a little pick me up so when we were at the grocery store, Noah and I picked up the Blue Velvet cake mix that he begs for every time we go to whip up something festive. After discussing ideas, Noah thought cookies would be best so we went to work.
This time around we decided to mix in some quick oats and chocolate chips. White chocolate would have been great with the buttery vanilla (blue) cake mix but alas, we didn’t have any…what kind of food blogger am I? Nuts would be a great addition too but the biggest Royals fan in our house doesn’t like nuts so we skipped them this time. He got lucky.
These are dense and seem like cookies that would dry out quickly, so eat them within a day or two. We shouldn’t have a problem with that…..
Let’s pull it together Royals and take that crown! Otherwise I might have to move out for a couple of days because it will be grump city around here.
Take the Crown Cookies
recipe slightly adapted from All Homemade Cookies
1 cake mix
1 stick butter, melted
2/3 cup quick oats
1/3 cup mini chocolate chips (and/or nuts, raisins, white chocolate…)
1. Preheat oven to 350 degrees F. Mix all ingredients together, dough will be very thick.
2. Scoop onto greased or parchment lined cookie sheets 2 inches apart. Cook for 10-12 minutes. Let cool for 1 minute on cookie sheet then remove to rack to cool completely.
These dense, chewy cookie bars are bursting with peanut butter and two different kinds of chocolate. They start out with my favorite peanut butter cookie recipe then huge handfuls of peanut butter M&M’s, dark and white chocolate are mixed in for some crazy good decadence. Then they immediately get taken to work with Joel because I have no self control. And apparently his co-workers don’t either because they were gone before lunch.
I did save a little square for Noah and I to share because you know, I have to be able to tell you about the deliciousness. Gosh, the things I do for you! I really didn’t have to try them since I’m pretty sure the ingredient list and pictures speak for themselves. Who wouldn’t want to inhale one of those? Well, besides someone allergic to peanuts. That would be a bummer.
Loaded Peanut Butter Cookie Bars
3/4 cup creamy peanut butter
1/2 cup butter flavored Crisco
1 1/4 brown sugar
1 large egg
3 Tbsp. half and half or milk
1 Tbsp. vanilla
1 3/4 cups flour
3/4 tsp. baking soda
3/4 tsp. salt
1 cup peanut butter M&M’s
1/2 cup dark chocolate, chopped
1/2 cup white chocolate chips
1. Preheat oven to 350 degrees. Cream peanut butter, shortening and brown sugar until fluffy. Add egg; mix well. Stir in milk and vanilla.
2. Combine flour, baking soda and salt; gradually add to the creamed mixture. Stir in M&M’s, dark chocolate and white chocolate.
3. Grease a 13×9 and spread cookie dough evenly. Bake for 18-22 minutes.
So the idea of these cookies came to me while reading Noah’s favorite Valentine’s book, Lilly’s Chocolate Heart. She has one last chocolate heart, wrapped in red foil, and is trying to find a place to save it. In the end, she does what any sane person would do and eats it. After reading books, we always talk about them and Noah asked if we could get chocolate hearts. I did what any sane food blogger would do and said yes. He got so excited and said he couldn’t wait to eat all the red chocolate hearts. Of course, as a sane mother, I would never let him eat the entire bag so I figured I should make something delicious for you guys with them.
Rather than the traditional peanut butter kiss cookies of Christmastime, I thought I would mix it up with some crunchy biscoff that I had sitting in the pantry from Trader Joe’s.
The second crunch comes from the chocolate hearts. I totally intended on buying Dove milk chocolate hearts but guess what? They are wrapped in purple and that sweet boy of mine was so excited about red wrapped chocolate hearts. So I scoured the Valentine’s candy aisle until I found ones wrapped in red…and they were crispy chocolate. If you don’t dig the double crunch just use regular chocolate.
The cookie dough was a little crumbly but rolled together nicely. The crunch isn’t super noticeable in the baked cookies but that delicious biscoff flavor shine right on through. I can tell from the one bite I allowed myself to have. I saved three of them at home for the boy then sent the rest to work with Joel. I can’t have these delicious little bites sitting around…I’m working on my self-control but let’s not push it.
Double Crunch Biscoff Cookies with Chocolate Hearts
recipe adapted from Leite’s Culinaria
1 stick unsalted butter, at room temperature
1/2 cup brown sugar
1/2 cup crunchy biscoff
1 1/4 cups all-purpose flour
About 24 chocolate hearts (maybe more depending on how big you make them), unwrapped
1. Preheat oven to 350 degrees. Line two cookie sheets with parchment or silpat. Cream together the butter and brown sugar until light and fluffy. Add biscoff and mix until combined. Slowly add flour just until combined.
2. Roll dough into 1 inch balls and place on prepared cookie sheets. Bake for 8-9 minutes then remove from oven and press a chocolate heart into each cookie. Place back in the oven for about 2 minutes. Remove from oven and allow to cool completely before removing from the cookie sheet.