Tag Archives: cookie

Peanut Butter Bars


Servings: 28

Ingredients

For the bars:

3/4 cup butter
1/2 cup granulated sugar
1 cup light brown sugar
2 large eggs
1/2 teaspoon vanilla extract
1/2 cup creamy peanut butter (plus more for spreading over baked bars)
3/4 Tablespoon baking soda
1/2 teaspoon salt
1 1/2 cups all-purpose flour
2 cups old-fashioned rolled oats

For the chocolate frosting:

1/4 cup butter
1 Tablespoon unsweetened cocoa powder
1 1/2 Tablespoons milk
1 1/4 cups powdered sugar
1 teaspoon vanilla extract

Instructions

Preheat oven to 350 degrees F. In a large mixing bowl, cream together the butter, sugar and brown sugar.

Add the eggs, vanilla, and peanut butter and mix well.

In a separate bowl mix together the dry ingredients. Add dry ingredients to creamy mixture.

Press firmly into a greased 9×13” pan. Bake at 350 degrees for 17-21 minutes. Do not over-bake! They will look just barely set in the center, and they will harden as they cool. Allow to cool completely.

Once cooled, spread a thin layer of peanut butter over the bars.

To make the chocolate frosting:

Combine the butter, cocoa and milk in a medium saucepan. Heat until boiling.

Stir for 2 minutes. Remove from heat and stir in confectioners sugar and vanilla.

Spread chocolate frosting over the top of the bars. Chocolate will thicken once cooled.
————————-

Advertisements

Healthy Carrot Cake Oatmeal Cookie


Yields: 14 cookies

Ingredients

1 cup instant oats
3/4 cup whole wheat or gluten-free* flour
1 1/2 tsp baking powder
1 1/2 tsp ground cinnamon
1/8 tsp salt
2 tbsp coconut oil or unsalted butter, melted and cooled slightly
1 large egg, room temperature
1 tsp vanilla extract
1/2 cup pure maple syrup
3/4 cup grated carrots (about 1 smallish medium, peeled first.)

Directions

In a medium bowl, whisk together the oats, flour, baking powder, cinnamon, and salt. In a separate bowl, whisk together the coconut oil, egg, and vanilla. Stir in the maple syrup until thoroughly incorporated. Add in the flour mixture, stirring just until incorporated. Fold in the carrots. Chill the dough for at least 30 minutes. (If chilling longer, cover with plastic wrap, ensuring it touches the entire surface of the cookie dough.)

Preheat the oven to 325°F, and line a baking sheet with a silicone baking mat or parchment paper.

Drop the cookie dough into 14 rounded scoops on the baking sheet. Flatten slightly using a spatula. (The cookies don’t spread very much!) Bake at 325°F for 12-15 minutes. Cool on the baking sheet for at least 15 minutes before turning out onto a wire rack.

Notes: It’s incredibly important to measure both the oats and flour correctly, using a kitchen scale or the spoon-and-level method described in the link above. If scooped from the container using the measuring cup, you’ll end up with 1.5 times as much, which will dry out your cookies and make them crumbly.

To make your own instant oats, pulse 1 cup of old-fashioned oats in a food processor 5-8 times.

Melted margarine may be substituted for the coconut oil or butter. Regardless of which is used, be sure that the egg is at room temperature before whisking it in. A cold egg added straight from the fridge would rapidly cool the fat source, resulting in small blobs of semi-solid coconut oil, butter, or margarine.

If the cookies are still really flimsy after cooling on the baking sheet for 15 minutes and threaten to break apart, let them cool completely on the baking sheet. That won’t let them crisp up too much, and they’ll still stay soft for an entire week!

video:

——————–

White Chocolate Cranberry Oatmeal Cookies


Servings 24 cookies

Ingredients

1 cup all-purpose flour (spooned & leveled)
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup unsalted butter, softened to room temperature
1/2 cup light brown sugar
1/4 cup granulated sugar
1 large egg room temperature
1 teaspoon vanilla extract
1 and 1/2 cups old-fashioned rolled oats
3/4 cup sweetened dried cranberries
3/4 cup white chocolate chips

Instructions

In a large bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl using a handheld mixer), beat the butter, brown sugar, and granulated sugar until smooth. Mix in the egg and then the vanilla, scraping down the sides of the bowl as needed.

Slowly add the flour mixture to the wet ingredients and mix until just combined. Add the oats, dried cranberries, and white chocolate chips and mix until fully combined.

Cover the dough and refrigerate for at least 30 minutes.

Preheat oven to 350°F. Line two large baking sheets with parchment paper and set aside.

Using a 1.5-2 tablespoon cookie scoop, scoop the cookie dough and drop onto the prepared baking sheets. Roll the cookie dough into balls and very gently press down with your hand to flatten each ball of cookie dough slightly (make sure not to flatten them completely, just slightly).

Bake in separate batches at 350°F for 10-13 minutes. Remove from the oven and allow to cool on the baking sheet for 5-10 minutes, then transfer to a wire rack to finish cooling.

Notes

Store cookies in an airtight container at room temperature for up to five days.

Cookie dough will freeze well for up to 3 months, bake from frozen for an additional 1-2 minutes. Baked cookies will also freeze well for up to 3 months, thaw at room temperature before serving.

video:

Baking Tips for Oatmeal Cookies

When measuring your flour, don’t scoop it out of the container with the measuring cup. Instead, stir the flour around, spoon it into your measuring cup, and level it off with the back of a knife.

Be sure to use old-fashioned rolled oats in these cookies and not quick cooking oats. Quick cooking oats are pressed much thinner and don’t provide the same chewy texture in oatmeal cookies.

Make sure to chill your cookie dough for at least 30 minutes so the cookies don’t spread too much in the oven.
———————————-

Shortbread Cookies


Yield: 20 cookies

Ingredients

3/4 pound unsalted butter, at room temperature
1 cup sugar, plus extra for sprinkling
1 teaspoon pure vanilla extract
3 1/2 cups all-purpose flour
1/4 teaspoon salt
6 to 7 ounces very good semisweet chocolate, finely chopped

Directions

Preheat the oven to 350 degrees F.

In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.

Roll the dough 1/2-inch thick and cut with a 3 by 1-inch finger-shaped cutter. Place the cookies on an ungreased baking sheet and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.

When the cookies are cool, place them on a baking sheet lined with parchment paper. Put 3 ounces of the chocolate in a glass bowl and microwave on high power for 30 seconds. (Don’t trust your microwave timer; time it with your watch.) Stir with a wooden spoon. Continue to heat and stir in 30-second increments until the chocolate is just melted. Add the remaining chocolate and allow it to sit at room temperature, stirring often, until it’s completely smooth. Stir vigorously until the chocolate is smooth and slightly cooled; stirring makes it glossier.

Drizzle 1/2 of each cookie with just enough chocolate to coat it.
————–

French Christmas Cookies

Ingredients

1/2 cup butter, softened
1 cup packed brown sugar
1 cup 2% milk
2-3/4 cups graham cracker crumbs
2 cups finely chopped walnuts
2 cups milk chocolate chips

Topping:

1/2 cup milk chocolate chips, melted

Directions

Preheat oven to 375F. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in milk. Gradually beat cracker crumbs into creamed mixture. Stir in walnuts and 2 cups chocolate chips.

Fill 2-in. foil baking cup liners three-fourths full. Place 1 in. apart in 15x10x1-in. baking pans. Bake 10-12 minutes or until set. Remove from pans to wire racks to cool completely.

Drizzle with melted chocolate; let stand until set.

Store in an airtight container in the refrigerator.
————————–

Chewy Pumpkin Chocolate Chip Cookies


Yield: 18 cookies

Ingredients

1/2 cup (1 stick) unsalted butter, melted & slightly cooled
1/4 cup packed light or dark brown sugar
1/2 cup granulated sugar
1 teaspoon pure vanilla extract
6 Tablespoons pumpkin puree (not pumpkin pie filling)
1 and 1/2 cups all-purpose flour (spoon & level)
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 and 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/2 cup semi-sweet chocolate chips

Directions

In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until no brown sugar lumps remain. Whisk in the vanilla and pumpkin until smooth. Set aside.

In a large bowl, toss together the flour, salt, baking powder, baking soda, cinnamon, nutmeg, allspice, and cloves. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft. Fold in 1/2 cup semi-sweet chocolate chips. They may not stick to the dough because of the melted butter, but do your best to have them evenly dispersed in the dough. Cover the dough and chill for 30 minutes, or up to 3 days. Chilling is mandatory.

Take the dough out of the refrigerator. Preheat oven to 350F. Line two large baking sheets with parchment paper or silicone baking mats.

Roll the dough into balls, about 1.5 Tablespoons of dough each. Slightly flatten the dough balls because the cookies will only slightly spread in the oven. Bake the cookies for 10 minutes. The cookies will look very soft and underbaked. Remove from the oven and press a few more chocolate chips onto the tops, if desired. If you find that your cookies didn’t spread much at all, flatten them out when you take them out of the oven.

Allow the cookies to cool for at least 10 minutes on the cookie sheets before transferring to a wire rack. The longer the cookies cool, the chewier they will be. I let them sit out for at least 1 hour before enjoying. I find that their chewiness and pumpkin flavor is more prominent on day 2.

Make ahead tip: Cookies stay fresh covered at room temperature for up to 1 week. You can make the cookie dough and chill it in the refrigerator for up to 3 days.2 Allow to come to room temperature and continue with step 3. Baked cookies freeze well up to three months. Unbaked cookie dough balls freeze well up to three months. Bake frozen cookie dough balls for an extra minute, no need to thaw.

Recipe Notes: If desired, you can use 3/4 teaspoon of pumpkin pie spice instead of nutmeg, cloves, and allspice. If doing so, don’t leave out the cinnamon. You want all that delicious spice flavor in your cookie dough!
—————————–

Pumpkin Blondies With Chocolate Chips

Ingredients

2 1/3 cups all-purpose flour
1 tablespoon pumpkin pie spice
1 teaspoon cinnamon
1 teaspoon baking soda
3/4 teaspoon salt
1/2 cup (1 stick) butter, room temperature
1/2 cup unsweetened applesauce
3/4 cup granulated sugar
3/4 cup dark brown sugar
1 large egg
2 teaspoons vanilla extract
1 (15-ounce) can pure pumpkin puree
2 cups semisweet chocolate chips
3/4 cup pecans; roughly chopped (optional)

Directions

Preheat oven to 350 degrees F. Line a 9X13-inch pan with parchment paper or foil, leaving an overhang on each long side so the bars can be easily pulled out of the pan once they are done baking and cooling.

In a medium bowl, whisk together flour, pumpkin pie spice, cinnamon, baking soda, and salt; set aside. In the bowl of a stand mixer or in a large bowl using a handheld electric mixer, cream the butter, applesauce, granulated sugar and brown sugar on medium-high speed until smooth. Beat in egg and vanilla until combined. Add pumpkin puree and mix until combined. Don’t worry if the mixture looks curdled – that’s completely fine!

Mix in the dry ingredients, stirring just until combined. Fold in the chocolate chips and pecans (if using).

Spread the batter evenly in the prepared pan. Bake until the edges begin to pull away from the sides of the pan and a toothpick inserted in the center comes out with just a few moist crumbs attached, 35 to 40 minutes. Cool completely in the pan before lifting the bars out of the pan, cutting into squares and serving.

NOTES: For a homemade pumpkin pie spice mix use the following, 1/2 teaspoon cinnamon, 1/4 teaspoon ginger and 1/8 teaspoon nutmeg and 1/8 teaspoon cloves. Mix together for the equivalent of 1 teaspoon pumpkin pie spice.
——————————-