Tag Archives: Cookies

Hot Chocolate Cookies

This may sound like a weird thing to post in the middle of summer, but it was freezin’ cold yesterday!  It required sweaters, multiple pairs of pants, socks, and blankets in order to sit outside and read my Kindle by morning light.

So you can imagine how happy I was, since I’ve been fiending for fall since April hit.

I know, I’m a crazy person.  But Fritz made the whole family some hot chocolate, and I was inspired.  I needed hot chocolate in cookie form.  Immediately.

I searched the web for a few recipes, but didn’t find any that I really liked so experiment, I did.  I also had limited ingredients on hand (we are on vacation, after all), so I was pleasantly surprised when this recipe turned out just loverly.

Hot Chocolate Cookies (makes a dozen cookies) Printable Recipe Card

  • 1/2 C sugar
  • 1/3 C butter
  • 1 egg, room temperature
  • 1/8 C milk
  • 1/2 C whole-wheat flour
  • 1/2 C old-fashioned oats
  • 1 t baking soda
  • sprinkle of salt (probably around 1/8 t)
  • 1/2 C hot cocoa mix (not unsweetened cocoa powder)
  • 1/2 C choc0late chips (optional–use as a glaze or in the cookies if you want!)
  • 6 large marshmellows, cut in half vertically

This recipe is fairly simple.  Preheat the oven to 350 degrees.

Cream the butter and sugar together until light and fluffy, then add the milk and egg.  Beat until blended, and sprinkle in the remaining ingredients, except the marshmallows (and chocolate chips if using for a glaze).  Mix until just blended.

Drop large spoonfuls onto a lightly greased baking sheet (I used two, since the cookies spread out and puffed up quite nicely!).  Bake for 6-8 minutes on the middle rack until they just begin to set. 

Remove the baking sheets from the oven and press a marshmallow half, cut side down, into each cookie.  Place the cookie sheets on a higher rack and turn on the broiler.  Watch carefully and remove the cookies after the marshmallows puff and turn a beautiful golden brown (about a minute).

If you used the chocolate chips in the cookies, then you are done.  Otherwise, carefully melt the chips in the microwave at low power for a few seconds at a time, then drizzle the melted chocolate over the top.

Enjoy with a cold glass of milk or a steaming mug of hot chocolate.

Fritz and his dad later heated some cookies up in the microwave to be topped with ice cream, and declared that a true success.

What I like about these cookies is that they are not too sweet–even with the marshmallow and chocolate chips.  You’ll still probably want to eat only one, maybe two, but you won’t be overwhelmed with a sickly sweetness of bad hot chocolate mix–I promise. 

I also like the slight chewiness from the oats.  But you guys know how I feel about oats in any form (very, very good, in case you actually don’t know).

And here’s part of the gorgeous sunset from last night!  Isn’t it beautiful? 

Today the weather is back up in the 80’s and I am subsequently enjoying a nice left-sided pink sunburn from when I fell asleep at the lake after our run this morning (2.5 miles–but not all continuously).  Have a peaceful day!

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Almond Oat Cookies

Only three more days until Fritz gets to take his test and then it is SUMMER!  Which is weird, because I’m already craving fall like nobody’s business.  I want apple pie.  I want cinnamon spice.  I want pumpkin…anything.  And knowing that the weather in Canada is going to be in the high 70s and 80s is just heaven.  Bring on the sweaters for those chilly nights, baby.

I also got around to baking cookies today!  I wanted a treat to go with tea, and I knew that Fritz could use a break from studying.  I also wanted to try using the almond flour that I got from Swanson Health Products, so when I found a recipe for almond oat cookies, I got right on board. 

Almond Oat Cookies (adapted from here) Printable Recipe Card

  • 1 egg, room temperature
  • 1/3 C sugar
  • 1/4 C butter, melted
  • 1 t vanilla extract
  • 1 C rolled oats
  • 1/4 C almond flour
  • 1 t baking powder
  • handful whole almonds

Preheat the oven to 375 degrees.  Whip the egg and sugar together until light, then add the melted butter and vanilla.  Mix in the oats, almond flour, and baking powder and stir until combined.

Drop spoonfuls onto a baking sheet lined with parchment paper, giving them enough room to spread out (I didn’t really give them enough space).  I put one whole almond in the middle of each cookie, but you could also chop ’em and sprinkle them over the tops.

Bake them on the middle rack for about ten minutes until the bottom and edges are golden brown.  Allow them to cool on the baking sheet for about five or ten minutes before transferring them to a cooling rack. 

The absolute best part of these cookies are the crunchy, buttery, golden edges.

So gosh darn delicious.  Not to mention quick and easy–the recipe makes about a dozen big, thin, crunchy on the edges, soft in the middle cookies.  Perfect with tea or coffee.

The almond flavor from the almond meal is subtle but really, really good.

I also got to experience something fun today that I like to call “Big Cat in a Small Box”.  That cat really loves small and enclosed spaces.

He also loves standing inside the handle of bags.  Leave any bag lying around, and he’ll sneak over, snuggle his way into the handle, and just stand there until someone notices him.

Meow.

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Lemon Poppy Seed Oatmeal Cookies

Hello, friends!

I finally made time to bake, even though for a while it looked like it may not happen.  I dragged my achy and sore body to the gym this morning, got energized, then donated blood and painted faces at our church’s yard sale.

Turns out I’m not the best face painter.  Just not that artistic in the world of painting–I pity the children who are wearing crowns and Elmos that I painted on them.  I did, however, manage to break out my favorite thing to draw/paint.  Those of you who know me well know that I’ve been tattooing this heart around the world for years.  It’s the one work of art I’ve truly mastered.

Impressive, huh?  Unfortunately, it wasn’t highly demanded among the 3-8 year olds who visited today.  I’d actually say it ranked somewhere below the six-legged spider and the pink football.

By the time we got home from face painting, I collapsed diagonally on the bed, feet hanging off and face smashed into the blankets in a dramatic display of exhaustion.  And then I fell asleep.  For two hours.  And awoke with a deeply imprinted blanket design on my entire face.

Luckily, there was still time to make cookies!

The taste of these cookies is fantastic, but I sleepily adapted them from a vegan website and realized halfway through scooping them onto the cookie sheet that there was no way they would hold together, which turned out to be true.  If I made them again, I’d definitely do some recipe tweaking to add a bit of flour and definitely an egg.  Any recipe magicians out there want to give it a try, let me know how it turns out!

Lemon Poppy Seed Oatmeal Cookies (original recipe here and printable card here: Lemon Poppy Seed Oatmeal Cookies)

  • 1 banana, mashed
  • 1/4 C lemon juice and the zest of 1 lemon
  • 2 C old-fashioned oats
  • 1/2 C sugar
  • 1/4 C poppy seeds
  • 1/4 C butter, softened
  • 1 t vanilla extract
  • 1/4 t salt
  • 1/2 t baking powder
  • 1/2 t baking soda

Preheat the oven to 350 degrees.  I creamed the butter and sugar together quickly with the vanilla, lemon juice and zest.

Next, I added the banana, poppy seeds, salt, baking powder, and baking soda.  Mix until just combined, then add in the oats.  I also tossed in a T or so of ground flax seed at the last minute.

Don’t over mix!  Scoop spoonfuls onto greased baking sheets (I did 1 T-sized scoops) and bake until browned, about 15 minutes. 

Let them cool on the sheets before removing, because they will definitely fall apart otherwise, and then you’ll be forced to eat all the crumbled up bits.

Like I said, the flavor of these cookies is unbelievable, and the texture with the oats and the poppy seeds is also great–just the actual cookie stability needs a bit of work.  But the taste!  Definitely worth posting, and trying.

Fritz was also a huge fan (but when isn’t he, really?).  He just at three more for a post-dinner snack.

 Here’s a few more pictures from the yard sale for you to enjoy:

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Lemon Cardamom Sugar Cookies

Mom asked me to do her a favor and make her some sort of baked confection for her church group tonight–and that’s my favorite kind of favor to do.  She also asked me to clean up all my stuff that is strewn haphazardly about the house, but I decided to go with the baking first.  More rewarding.  And much more delicious.

Looking through the cabinets and fridges for interesting ingredients, I decided to use up the last lemon half leftover from our sangria-making.  I also wanted to make cookies, since I haven’t made any in a while.  Lemon+sugar cookie+cardamom=thin and crispy sweet wafer with lemony tang and a satisfying spice.

Lemon Cardamom Sugar Cookies (original recipe here, makes about 30 cookies)

  • 1/2 C shortening
  • 2 T softened butter
  • 1 C granulated sugar
  • 1 t lemon extract
  • 1/2 t vanilla extract
  • 1-2 T lemon zest (I only had about one, but I would have used two!)
  • 1/4 C lemon juice
  • 1/2 t salt
  • 1 1/2 t baking powder
  • 1 t baking soda
  • 1/2 t ground cardamom
  • 1/2 C whole-wheat flour
  • 1 C all-purpose flour
  • powdered sugar for dusting

Preheat the oven to 350 degrees.  Cream the shortening and butter together until smooth, then add the sugar and continue to cream until light and fluffy.

Mix in the extracts, lemon zest, and juice, and combine.  Next, toss in the baking power, baking soda, salt, and cardamom and blend.  Add in the flour and mix only until blended; don’t over mix.

Scoop out 1 T of dough at a time and roll into a ball.  Place onto an ungreased cookie sheet and press gently down to flatten. 

 

Bake on the middle rack for about 10 minutes, until the edges are golden brown.  Remove and let cool for about a minute on the cookie sheet, then move them onto a wire cooling rack.  Once they’ve cooled completely, dust them with powdered sugar (I also dusted with a tiny bit of ground cardamom as well).

 

Aren’t they pretty?

 

If these aren’t the perfect tea cookies, I don’t know what is (well, other than my rooibos tea cookies, obviously).  Just somethin’ about a light and crispy cookie has me dying to break out a giant bucket of tea (yes, I prefer to drink my tea from extra-large mugs), even if it is 80 degrees outside. 

I usually avoid the lemony-flavored things on the bake sale table, because I hate the taste of shortening in a cookie, I really hate the taste of fake lemon flavor, and when there’s chocolate and peanut butter around…well.  I have my loyalties, ya know?  And even those this cookie recipe has both shortening and lemon extract in it, I think the butter, crispy edges, lemon zest, and cardamom completely make up for it.  I would never guess that this would be on my top ten cookie list, but I think it might have made it.

I just ate three of them.

I’m going to salsa night tonight with Sarah, and I’m pretty excited–and then tomorrow morning, it’s back to Long Island.  Sad and happy at the same time.  Enjoy some cookies and take advantage of the sunshine!

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Double Trouble Chocolate Chip Cookies

Disclaimer:  These Cookies Are Almost Too Delicious To Be True.

They also aren’t healthy.  But neither is depriving yourself of beautiful things, such as a giant double chocolate bake sale cookie.

However, bikini season is coming up, so it’s understandable if you only lick the spoon and give half of your humongous cookie to your husband.  It’s not only understandable, but impressive.  I’m seriously shocked that I was able to muster up enough willpower to tear one of these suckers apart and hand half of it to Fritz.

It was hard.  But since I’ve gotten back on track with my eating and working out this month, I’ve lost two pounds!  And seeing results always helps that willpower grow.  Only six pounds to go ’till I’m back to my happy weight (those last three are so difficult to get past, though!)–and I can’t wait until I feel totally comfortable in my body (and jeans) again.

I also feel like I have so much more energy, what with all these green monsters in the mornings and quick workouts in the evenings.

Anyway, these cookies are the recipe I always fall back on when I’m making something to share with a big group of people or sell at a bake sale, because everyone loves them.  Everyone that loves crispy on the edges, gooey in the middle, double chocolate, walnutty chocolate chip cookies, that is. 

I know I sure do.  This recipe is from a Got Milk? cookbook that we had at home when I was growing up–I’m pretty sure I discovered this recipe when I was 14 or 15 and have made them ever since.

Double Trouble Chocolate Chip Cookies 

  • 1 stick butter
  • 3/4 C sugar
  • 1/4 t salt
  • 1 t vanilla
  • 1/3 C cocoa powder (unsweetened)
  • 1 large egg
  • 1 C all-purpose flour
  • 1/2 t baking soda
  • 1 C bittersweet chocolate chips
  • 1 C nuts (I used whole walnuts)

Preheat the oven to 350 degrees.  Mix the butter, sugar, salt, vanilla, cocoa powder, and eggs together until combined.

Add the flour, baking soda, chocolate chips, and nuts and mix well.

Eat some dough (at your own risk).  I can’t be blamed for uncooked egg in your cookie dough (aren’t eggs pasturized?  Does that mean we can eat them raw? Is that a dumb question?).

Roll out the cookie dough into balls and flatten on an oiled cookie sheet.  Leave enough space for the cookies to grow, because they get rather large.  I made 14 large cookies, but you could halve them and have 28 cuter ones, too.

Bake them for 10 minutes and remove from the oven.  They will look like they aren’t done!  Let them sit on the cookie sheet for at least five minutes before touching them–that’s where they will finish baking.

These cookies are seriously the best chocolate chip cookie I’ve ever had.  Sometimes I purposely underbake them because I like gooey cookies.  A lot.

 I might as well just eat the dough, really.  Just slightly warm.  But for those of you weirdos who like a crisper cookie, go 11 minutes.  Probably not much more than that, since they still get a crispy edge at 10.

Either way, enjoy with some English breakfast tea poured in your favorite mug.  The kind of mug that holds waaay too much and weighs about 20 pounds, with thick ceramic sides that hold in the heat.  Even better if it’s from a cute flour/baking/spices mill.

Anyway, off to bed.  Toodle-loo!

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PB&B(anana) Chocolate Chip Cookies

We brought our rapidly browning bananas home with us, only to find that M&D also had a stash of hastily ripening bananas of their own.  Some might call that a baking crisis; others–a baking heaven.

Plus, one of the many things that I love about being home is that the cabinets are stocked with three times as many ingredients as mine is (“Mom! Do you have chocolate chips?  Coconut?  Peanut butter? Old-fashioned oats? Madagascar bourbon vanilla?  A one-person soup crock that I can take pictures with and then eventually sneak into my laundry to take home without your knowledge?  Yes!!?!”)

So yes.  I love baking at home.

Also, I’ve been taking pictures with Mom’s Canon–you’ll probably be able to tell, because even though I’m only using the most basic auto setting, the pictures still look a million times better.  We might be buying our camera really soon!

PB&B(anana) Chocolate Chip Cookies (original recipe here)

  • 3 ripe bananas
  • 2 C old-fashioned oats
  • 1/2 C peanut butter
  • 1/4 C canola oil
  • 1 t baking powder
  • 1/2 t cinnamon
  • 1/4 t salt
  • 1 1/2 t vanilla
  • 1/3 C shredded coconut
  • 3/4 C semi-sweet chocolate chips

Mom kept sneaking small objects into my ingredients picture until it looked like an I Spy book.  What can you find?

Preheat the oven to 350 degrees.

In a medium-sized bowl, mash the banana with the canola oil and peanut butter.  Add the baking powder, salt, and cinnamon and mix.

Add the remaining ingredients (oats, chocolate chips, coconut, and vanilla) and combine thoroughly.  Lick the spoon/beaters/rubber spatula.

Peanut butter, banana, coconut, and chocolate?  Yes, please.

Lay a piece of parchment paper over the baking sheet and drop spoonfuls of batter closely together.  The cookies don’t rise or spread much during baking, so press them into the shape you want (and don’t worry about them running into each other).

Bake on the middle rack of the oven for 15 minutes or until browned.  I underbaked them because I wanted them to be ooey-gooey banana-y bites (and since there’s no egg in these, you can do that).  They are warm, cosy, oozy perfect cookie bites.

So comforting.

Get your milk ready, because between the peanut butter and the chocolate chips, you’re gonna need it.

That’s the soup crock I’m stealing (look away, Mom).

These are also just the thing to recover from a cold workday outside:

Even Henry was found peeking around corners looking for a cookie.

And avoiding the wolfhound.

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British Flapjacks

You’ve heard this before.

Whenever test time comes around, I get baking fever.  It’s therapy from studying, and it’s also a really delicious way to procrastinate.

This recipe is a little surprise I made for Fritz.  I found this recipe in Bon Appetit and I knew he would fall head over heels in love with it (and me–again!).  British flapjacks are not at all like American flapjacks, but have sweet and intense granola-bar consistency that tastes like heaven; otherwise known as butter and Lyle’s golden syrup.

Oh yeah–and they aren’t the healthiest (but there is some whole grain in there, so that’s good, right?)–so try to limit yourself to one or two at a time. 

Or don’t.  Whatever.

British Flapjacks

  • 1/2 C butter (I used salted, and didn’t add any extra salt to the recipe)
  • 1/2 C packed brown sugar
  • 1/4 C Lyle’s golden syrup (you can find it in most grocery stores–we found ours at Waldbaum’s)
  • 2 1/3 C quick cooking oats (not old-fashioned or instant)

Preheat the oven to 350 degrees and butter a small, square baking pan (mine is 9×9).  This recipe is made using a method similar to Rice Krispy treats–combine the butter, sugar, in syrup in a saucepan over medium heat and stir until the sugar is dissolved and the mixture is smooth.  Remove from the heat and add the oatmeal.  Mix it up and press into the buttered pan.

Bake in the oven for about 25 minutes, until the top is a beautiful golden brown color.  Slice while they are still warm–first into four large squares, then divide each square into four triangles.

Allow them to cool completely before you pry them out of the pan.  If you can.

They taste as golden as they look. 

It might not be an everyday treat for healthy eaters, but it is definitely something you want to try right now.

Seriously.

At first it tastes simple, and then each flavor hits you.  Oats.  Syrup.  Butter.

Oats.  Syrup.  Butter.

Think about it.

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