Archive for the 'Cookies' Category

Peanut Butter Oatmeal Chocolate Chip Cookies

Now that I’m getting closer to the end of my pregnancy, I haven’t been cooking or baking nearly as much as I used to.  There are two reasons for this.  First, I’ve been spending a lot of my free time preparing for my babies to arrive, and second, I just don’t have the energy to spend hours in my kitchen like I used to.  I used to cook or bake something almost every day, but now it’s more like only once or twice a week.  Lucky for me, I married a man that likes to cook too, so he has been making a lot of our dinners lately.  :)  These days when I do cook, I’ve been choosing simpler, less time consuming recipes, so that I have more time to rest (and tackle my never-ending to-do list!)

These peanut butter oatmeal chocolate chip cookies are a great example of the type of recipes I have been baking lately.  They take less than 20 minutes to make (plus cooking time).  If you’re fortunate enough to have your sister (or a friend) over to help you like I was, they take even less time!  :)  And all of the ingredients are common pantry items, so no special trip to the grocery store is needed.  These cookies are the perfect thing to make to satisfy your sweet tooth.  They are soft, chewy, and filled with the flavors of chocolate, peanut butter, and oatmeal – a classic and delicious combination.  I’m sure I will be making these cookies again and again!

Peanut Butter Oatmeal Chocolate Chip Cookies

(print recipe)

Ingredients

  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (1 stick) unsalted butter, at room temperature
  • ½ cup creamy peanut butter
  • ½ cup granulated sugar
  • 1/3 cup light brown sugar
  • ½ teaspoon vanilla extract
  • 1 egg
  • ½ cup rolled oats
  • 1 cup chocolate chips

Directions

  1. Whisk together the flour, baking soda, and salt; set aside.
  2. On medium speed, cream together the butter, peanut butter, granulated sugar, brown sugar and vanilla extract, about 3 minutes.  Add the egg and beat to combine.  On low speed, gradually add the flour until just combined.  Stir in the oats, and then the chocolate chips.
  3. If desired, you may refrigerate the dough for at least 2 hours, but no more than 36 hours.
  4. A few minutes before you are ready to bake the cookies, preheat the oven to 350 degrees F.  Line two baking sheets with parchment paper.
  5. Use a large cookie scoop (3 tablespoons) and drop dough onto prepared baking sheets about 2 inches apart.  Bake for 10-12 minutes, or until the cookies are lightly golden and just set in the center.  Cool completely on the baking sheet and then store in an airtight container at room temperature.

Yield: 16-18 cookies

Source: Kristine’s Kitchen; Originally adapted from Brown Eyed Baker

One Year Ago: Mocha Cupcakes with Espresso Buttercream Frosting

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Chewy Oatmeal Chocolate Chip Cookies

A few days ago I was in the mood for chocolate chip cookies.  Typically when I make chocolate chip cookies I use either Nestle’s Tollhouse chocolate chip cookie recipe or Baking Illustrated’s Thick & Chewy chocolate chip cookie recipe.  I love both of those recipes, but since I’m expecting, I wanted to try a recipe that was a little bit healthier, so I made these oatmeal chocolate chip cookies instead.  In reality, they are probably not that much better for you (cookies are cookies after all!) but the fact that there is quite a bit of oatmeal in them does make me feel better about indulging in them.  :)

These cookies are so delicious – I love the chewy texture and the oatmeal flavor really comes through in them.  The secret to these cookies is that the oats are finely ground into a powder (instead of being left whole) before they are mixed into the batter.  I really like how the oatmeal powder provides the flavor (and health benefits!) of oats but with a much smoother texture than other oatmeal cookies.  I used semisweet chocolate chips in my cookies, but you could also use dark or milk chocolate, or omit the chocolate altogether and just make plain oatmeal cookies.  I hope you find these cookies as irresistible as I do!

Chewy Oatmeal Chocolate Chip Cookies

(print recipe)

Ingredients

  • 1 cup (2 sticks) unsalted butter
  • 1 cup granulated sugar
  • 1 cup light brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 ½ cups rolled oats
  • 2 cups all-purpose flour
  • ¾  teaspoon salt
  • 1 teaspoon baking powder (add a pinch more for softer cookies)
  • 1 teaspoon baking soda
  • 12-16 ounces chocolate chips (semisweet, milk, dark chocolate, or a combination – add more or less chocolate depending on your taste)
  • 1 ½ cups chopped nuts (optional)

Directions

  1. Preheat the oven to 350 degrees F and line 1 or 2 baking sheets with parchment paper.
  2. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars.  Add the eggs and vanilla extract and mix to combine.
  3. After measuring out the rolled oats, place them in a food processor and process them until they turn to powder.
  4. Place all of the dry ingredients (oatmeal powder, flour, salt, baking powder & baking soda) in a separate bowl and whisk to combine.
  5. Add the dry ingredients to the mixer and mix until fully incorporated.  Then add the chocolate and nuts and mix to combine.  Place rounded tablespoon-sized balls of dough on the cookie sheets (a cookie scoop works well for this).
  6. Bake for 10-12 minutes at 350 degrees F.  Cool the cookies on the cookie sheets for 2 minutes and then transfer them to a wire rack to cool completely.

Yield:  Approximately 5 dozen cookies

Source: Adapted from a family friend

One Year Ago: Beach Ball Sugar Cookies

Soft and Chewy Peanut Butter Cookies

I am happy to report that I have finally found the perfect peanut butter cookie recipe!  Before finding this little gem, I tried a couple of mediocre recipes.  In my opinion, the perfect peanut butter cookie must be soft, chewy, and flavorful.  The other two recipes I tried resulted in crunchy cookies, which is the opposite of what I was hoping for.  After the first two recipes I tried (both from cookbooks that I own) failed to produce a soft and chewy cookie, I turned to the internet to look for a new recipe.  And what better way to find a soft and chewy peanut butter cookie recipe than to Google “Soft & Chewy peanut butter cookies” ?!  Several search results came up, and I came across this one.  With 39 five-star reviews, this Mrs. Field’s recipe sounded promising.

After making these cookies, this recipe certainly wins my seal of approval!  These peanut butter cookies are soft, chewy and perfectly peanut butter flavored.  And they are so easy to make too.  Both of the other recipes I tried required you to roll the cookie dough into balls and then into sugar… which is a lot of extra work if you ask me.  For this recipe, I just used my 1-inch cookie scoop to measure out the dough balls, placed them on the cookie sheet, and baked them- so much easier than having to roll each dough ball into sugar!  The hardest part about making this recipe is that the cookies must bake for 20 minutes, so that means you have to wait 20 minutes to eat one!  :/  But trust me, they are worth the wait.  :)

I love the combination of chocolate and peanut butter, so I added chocolate squares to some of the cookies. To do this, just press a small square of chocolate (I used Hershey’s) into the center of the cookie right after you take the cookies out of the oven. The chocolate will melt into the hot cookie.

Soft & Chewy Peanut Butter Cookies

(print recipe)

Ingredients

  • 2 cups all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 ¼ cups packed dark brown sugar
  • 1 ¼ cups granulated sugar
  • 1 cup butter, softened
  • 3 large eggs
  • 1 cup creamy peanut butter
  • 2 teaspoons vanilla extract

Directions

  1. Preheat oven to 300 degrees F.
  2. Mix dry ingredients (flour, baking soda & salt) together in a small bowl and set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, mix the butter, brown sugar and granulated sugar until well combined.  Add the eggs, peanut butter, and vanilla extract; beat until fluffy.  On low speed, add the flour mixture and mix until just mixed into the butter mixture (do not overmix)!
  4. Drop by rounded tablespoonful, 2 inches apart on an ungreased cookie sheet.  Bake until the edges of the cookies are lightly browned, approximately 18-20 minutes.  Remove from the cookie sheets and let cool.

Notes –

  • Do not over bake the cookies or they won’t be soft and chewy.
  • The dough for these cookies is really soft.  I recommend chilling it in the refrigerator for 30-60 minutes before baking the cookies, and it will be much easier to work with!

Yield: 3-4 dozen cookies (depending on size)

Source:  slightly adapted from Food.com

One Year AgoLemony Couscous with Peas and Chicken

Valentine’s Day Sugar Cookies Part 2 – Hearts

Yesterday I posted photos of my conversation heart cookies.  Here are some photos of the other Valentine sugar cookies I made.  For these cookies, I used various heart-shaped cookie cutters that I have collected over the years, as well as two different sizes of the crinkle cut square cookie cutters from this set.  There are endless ways to decorate heart shaped cookies.  Here’s what I came up with:

Happy Valentine’s Day!

The inspiration for these cookies is from one of my favorite cookie decorating blogs – Whimsy Cookie Co.

Valentine’s Day Sugar Cookies Part 1 – Conversation Hearts

Valentine’s Day is a little over a week away, so of course I had to make some sugar cookies!  This past week, I made a double batch of Valentine’s Day sugar cookies.  I decorated the first half of the cookies to look like conversation heart candies.  I have always loved conversation hearts – they are so cute and I like all of the little phrases on them.  Before decorating my cookies, I did a quick internet search and made a list of some of my favorite conversation heart phrases.  (Alternatively, you could purchase a bag or box of conversation hearts and make a list of the phrases while you are snacking on them- yum!)

Tomorrow I will post photos of the rest of the sugar cookies.  They are a much more traditional Valentine bunch – lots of pink, red, and purple hearts!

If you want to see photos of other sugar cookies I have made, check out my Sugar Cookie Gallery.  The sugar cookie and royal icing recipes that I use can also be found there.


Thick and Chewy Chocolate Chip Cookies

The name of these cookies says it all – they are chocolaty, chewy and thick.  Even though they are large cookies, it’s still hard to eat just one!  My sister gave me this recipe, and it’s originally from the Baking Illustrated cookbook.  She said these are the best chocolate chip cookies she’s ever made, and I definitely have to agree with her!

One thing I like about this recipe is that it is so quick to make.  It literally took me less than 20 minutes to mix up the dough and put the cookie dough on the cookie sheets.  A few things  that speed up this process for me are to use a kitchen scale to measure the flour and sugars.  Then you don’t have to fumble around with different sized measuring cups, and it’s also more accurate.  Another trick is to use a ¼ cup cookie scoop to measure the dough balls before baking.  This is so much faster than “guessing” the amount of dough for each cookie, and the squeeze handle on the cookie scoop makes it so easy to release the dough onto the pans.  It also ensures that all of the cookies will be exactly the same size.

I first made these cookies last summer for a BBQ (they were devoured so quickly!), and I made them again this past weekend to have on hand for whenever I get a cookie craving!  If you have extra cookies, I recommend storing them in a freezer-safe Ziploc bag to keep them fresh.  Eric likes to eat them crunchy and cold straight from the freezer, but I prefer to warm them in the microwave for 30 seconds – this makes them soft and gooey, just like they are when they come out of the oven.  Whether you prefer to eat them cold or warm, they are delicious!  And, truth be told, there are only 2 cookies left in my freezer… and I only made these 4 days ago.  Maybe having cookies on hand tempting me from the freezer is not such a good idea after all! :)

Thick and Chewy Chocolate Chip Cookies

(print recipe)

Ingredients

  • 2 cups plus 2 tablespoons (10 5/8 ounces) unbleached all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 12 tablespoons (1 ½ sticks) unsalted butter, melted and cooled until warm
  • 1 cup packed (7 ounces) light or dark brown sugar
  • ½ cup (3 1/2 ounces) granulated sugar
  • 1 large egg plus 1 egg yolk
  • 2 teaspoons vanilla extract
  • 1-1 ½ cups semisweet chocolate chips

Directions

  1. Adjust the oven racks to the upper- and lower-middle positions and heat the oven to 325 degrees.  Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray.
  2. Whisk the flour, baking soda, and salt together in a medium bowl; set aside.
  3. Either by hand or with an electric mixer, mix the butter and sugars until thoroughly blended.  Beat in the egg, yolk, and vanilla until combined.  Add the dry ingredients and beat at low speed just until combined.  Stir in the chocolate chips to taste.
  4. Roll a scant ¼ cup of the dough into a ball (a ¼ cup cookie scoop works great for this).  Place the formed dough balls on the prepared baking sheets, spacing them 2 ½ inches apart.
  5. Bake until the cookies are light golden brown and the outer edges start to harden yet the centers are still soft and puffy, 15 to 18 minutes, rotating the baking sheets front to back and top to bottom halfway through the baking time.  Cool the cookies on the sheets.  Remove the cooled cookies from the baking sheets with a wide metal spatula.

Yield: about 18 large cookies

Source: slightly adapted from Baking Illustrated

Using a cookie scoop makes measuring out the dough so easy!

See how thick these cookies are?

Since Valentine's Day is coming up, I added a few M&Ms to these cookies to make them look a little more festive!

5th Birthday Sugar Cookies

I made these sugar cookies for my nephew’s 5th birthday party.  I love the bright color palette and the simplicity of the polka dots.

I also made a few peppermint candy-shaped cookies.

For the sugar cookie and royal icing recipes, click here.  If you want to see photos of other sugar cookies I have made, head on over to my “Sugar Cookie Gallery”!


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