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Oatmeal Chai Sandwich Cookie

Today I utilized three different recipes I’ve tried in previous bakes and ended up with something very tasty! How tasty? The entire plate of cookie sandwiches was gone before any could be shared outside of the house! This has become a new favorite.

May I present to you, the oatmeal pecan sandwich cookie with chai buttercream.
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• Chewy oatmeal cookies from a previous post (just use chopped pecans as your mix ins instead of apples or walnuts)

• Chai spice* (from the chai spice sugar cookies post) I make a batch of this to keep handy for experiments like this. The buttercream only needs up to 4 tsp so there will be more than enough left over if you make a batch of the chai spice.

• Chai buttercream (modified from Chocolate, Chocolate and more)

6 Tbsp butter at room temp
1 1/2 cups powdered sugar
3-4 tsp chai spice mix* (see recipe above)
2 tsp whole milk

Using a mixer, beat the butter until smooth and creamy, about 3-5 mins. Sift the powdered sugar into the butter in 3 half cup sections, scraping the sides of the bowl and beating well after each addition. Add the chai spice and beat again. Add milk a 1/4 tsp at a time and beat for a few mins until the frosting is smooth and keeps its form when manipulated. If it looks too runny, stop adding milk. Adding more powdered sugar will thicken it. Adding more milk will make it less stiff. Mix until desired consistency is reached.

Spread a thick layer onto a cooled oatmeal cookie. Place second cookie on top and press down to secure the cookie, but not hard enough to make the frosting run out of the cookies.

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White Chocolate Macadamia Cookies

I’ve had a stash of macadamia nuts for a few weeks now and had been itching to try a new recipe for white chocolate macadamia cookies. I found a highly-rated recipe on Allrecipes and decided to give it a try. The recipe produced some very tasty and soft cookies. The only tweak I would make next time is using half the salt, but that’s only due to personal preference.
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White Chocolate Macadamia Cookies

1 cup butter
3/4 cup light brown sugar
1/2 cup white granulated sugar
2 eggs
1/2 tsp vanilla extract
1/2 tsp almond extract
2 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 cup coarsely chopped macadamia nuts
1 cup white chocolate chips or morsels

Preheat oven to 350F. Line cookie sheets with parchment paper.

In a large bowl, cream together the butter, brown sugar, and white sugar until smooth – about 3 mins. Beat in the eggs one at a time. Stir in the vanilla and almond extracts. In a separate bowl, combine the flour, baking soda, and salt. Gradually add the flour mixture to the creamed mixture. Mix in chocolate and nuts.

Drop teaspoonfuls of dough onto the prepared sheets. Bake for around 10-12 mins or until golden brown.

I baked some of mine until golden brown and then others I took out as soon as the edges browned. Both bakes turned out soft and tasty, though the ones that were in the oven longer had a bit more of a crunch. Tweak your bake time based on your preference of how you like your cookies.

czzt0616

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S’mookies

Last night, I came across a video by So Yummy that highlighted different desserts you can make with take and bake cookie dough. Of course, right after seeing the s’mookie and pinwheel brookies, I knew I had to give these a go. Today’s bake was the s’mookies because we love s’mores at our house!

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S’mookies

Cookie dough (I made fresh dough using the classic Nestlé Toll House recipe)
1 package of graham crackers
1 package of regular sized marshmallows
1 package of Hershey’s chocolate bars

Line a baking sheet with parchment paper. Break a graham cracker in half and place each half on the sheet. Break a Hershey bar in half and place each half on the graham cracker half. Take one marshmallow, tear it in half, and place each half on top of the chocolate so that the marshmallow halves are side-by-side. Be sure to leave plenty of space on your sheet as the cookies will spread and be a decent size. I made six cookies per cookie sheet.

Preheat your oven to 375F (or temp for the specific cookie dough you’re using).

Prepare your cookie dough. Take 1 Tbsp of dough and form it into a thick but flat disk. Place the disk on top of the marshmallow and push down slightly to ensure the stack is balanced.

Place sheet in the oven for 15 mins or until browned to desired doneness (time may vary depending on amount and type of dough). Let cool on the tray or parchment paper for several minutes before moving cookies to cooling rack.

Notes from my first go:

For my first tray, I only used a quarter of a Hershey bar and noticed that it causes more of the cookies to collapse and cook lopsided resulting in more melted marshmallows and over-cooked graham crackers. Using half a bar gave the cookie a nice base.

Also in my first tray, I used 1.5-2 Tbsp of dough. This resulted in huge cookies and way too much spreading. The flavor wasn’t quite right because the proportions of chocolate to dough to marshmallow and graham cracker were off. You need enough dough for the cookie to form around the s’more but not so much that it overtakes it.

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DoubleTree Chocolate Chip Cookies

If you’ve ever stayed at a Doubletree hotel, chances are that you’ve enjoyed one of their tasty chocolate chip cookies. I asked around for a decent copycat recipe to try and was sent to The Little Kitchen’s recipe.

It’s been a while since I’ve had a Doubletree cookie, so I couldn’t do a side-by-side comparison for flavor, but these are some pretty tasty cookies!
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Doubletree Chocolate Chip Cookies

1/2 cup rolled oats
2 1/4 cups unbleached all-purpose flour
1 1/2 tsp baking soda
1 tsp salt
1/4 tsp ground cinnamon
1 cup unsalted butter, softened
3/4 cup packed light brown sugar
3/4 cup granulated sugar
2 tsp pure vanilla extract
1/2 tsp freshly squeezed lemon juice
2 large eggs
2 cups semi-sweet mini chocolate chips (I used 1 bag of regular sized chips and 1/2 bag of mini chips)
1 cup chopped walnuts

Pulse oats in a food processor until semi-fine or fine. Since I don’t have a processor, I used a hand chopper.

In a small mixing bowl, add the oats, flour, baking soda, salt, and cinnamon. Mix thoroughly together with a rubber spatula or wooden spoon.

To a medium bowl, cream together the butter and both sugars. Add vanilla extract, lemon juice, and eggs. Mix until you have a smooth mixture. Be sure to scrape the bottom of the bowl with a spatula at least once.

Add the dry ingredients to the wet ingredients and mix with a spatula, being careful not to over-mix. Drop in the chips and nuts and mix until both are evenly distributed. Be careful not to over-mix or the cookies will have a cake-like texture.

Use a large cookie scoop (I used a regular tablespoon) to scoop dough into a lined baking sheet. Place dough balls close to each other for easier storage. Freeze or refrigerate for at least 2-4 hours (I left mine in the freezer overnight).

Preheat oven to 350°F.

Remove dough balls from storage and place on a new baking sheet lined with parchment paper. Place dough 1 1/2” – 2” apart. Bake for 13-14 minutes or until desired doneness. Let cool on a the baking sheet for a few minutes to harden a bit before transferring to a wire rack to cool completely.

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Soft Batch Chocolate Chip Cookies

Sometimes a recipe trial comes out of necessity rather than curiosity. My husband had oral surgery about three weeks ago and has had to be on a soft food diet ever since. This meant he had to cut out almost all of his favorite treats. One of his favorite cookies used to be Keebler Soft Batch. Like most things, the recipe has changed over the years and they just don’t taste like they used to. So I used this opportunity to seek out and test a recipe for soft batch chocolate chip cookies. To our delight, they came out quite tasty. The taste leaves a lot of room to play with different flavors (extracts or pudding mix) but isn’t bland in its first iteration. This pleasant recipe comes from Brown Eyed Baker.
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Soft Batch Chocolate Chip Cookies

2 1/4 cup all-purpose flour
1/2 cup (1 small box) instant vanilla pudding mix (Brown Eyed Baker has a link to a homemade version in her recipe)
1 tsp baking soda
1 cup unsalted butter at room temperature
3/4 cup light brown sugar
1/4 cup granulated sugar
1 egg
1 egg yolk
1 tsp vanilla extract
1 1/2 cups semisweet chocolate chips

Preheat oven to 375°F. Line two baking sheets with parchment paper and set aside.

In a medium bowl, whisk together the flour, pudding mix, and baking soda and set aside.

With an electric mixer on medium speed, cream together the butter and both sugars until light and fluffy, scraping the sides of the bowl as necessary, for about 3 minutes. Add the egg, yolk, and vanilla extract and mix until combined. Reduce the mixer speed to low and gradually add the dry ingredients, mixing only until a little flour is left in the dough. Using a rubber spatula, fold the chocolate chips into the dough.

With a medium cookie scoop or a tablespoon, scoop out dough and form it into balls and place on the prepared baking sheets about 2 inches apart. Bake until the outside edges are just set and light golden brown and the middles are still puffy (about 10-12 mins – mine were in for 12). Remove from the oven and allow to cool on the baking sheet for five minutes then remove to a wire rack to cool completely. Store at room temperature in an airtight container for up to five days.

 

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Chai Spice Sugar Cookies

Four magic words: Chai Spice Sugar Cookies

This experiment comes from My Baking Addiction.

2 3/4 cups flour
1 tsp baking soda
1/2 tsp baking powder
1 3/4 cup white sugar
2 1/2 tsp ground cinnamon
1 tsp ground ginger
1 tsp ground cardamom
1/2 tsp allspice
1/4 tsp finely ground black pepper
1 cup unsalted butter, softened
1 egg
1/2 tsp vanilla extract

Preheat oven to 350F

In a large bowl, sift together flour, baking soda, and baking powder and set aside.

In a medium bowl, combine sugar, cinnamon, ginger, cardamom, allspice, and black pepper. Remove 1/2 cup (I came up short using 1/4 cup) of the sugar-spice mix and set this portion aside for rolling cookies.

In a bowl of a stand mixer with a paddle attachment (or hand mixer), beat the butter and sugar-spice mixture until light and fluffy – about 3 minutes.

Beat in the egg and vanilla extract. Combine until fully incorporated. Slowly blend in the rest of the dry ingredients mixing until just combined. Roll dough into small balls (roughly 2 tsp) and then into the 1/2 cup sugar-spice mix. Place dough balls on baking sheets about 1 1/2″ apart. Bake for 8-10 mins (I ended up doing 10-12) until cookies start to flatten out. Let the cookies stand on the baking sheets for 2 mins before moving them to a cooling rack.

chai spice mix 04282017
Chai spice mix: White sugar, cinnamon, cardamom, ginger, allspice, and pepper
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Experiments with Chewy Oatmeal Cookies

Today’s experiments provided a mixed bag of results. The cinnamon apple additions worked great but I need to find a maple glaze recipe that provides a less sugary and a stronger maple flavor.

Chewy oatmeal cookies (this recipe is essentially for a whoopie pie but makes a tasty cookie) –

1 cup unsalted butter softened
3/4 cup firmly packed light brown sugar
1/2 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 1/2 cups all purpose flour
1 tsp baking soda
1 tsp ground cinnamon
3 cups quick cook or old fashioned oats

Cream together the butter and the sugars for about 3 minutes until light and fluffy. Add the eggs and vanilla and mix until combined. In a separate bowl, combine the flour, baking soda, and cinnamon. Slowly add the dry ingredients to the wet ingredients and mix until combined. Add oats and mix until incorporated. Then add other mix ins. For this batch I did a half bag of mini semi-sweet morsels and 1 cup of chopped walnuts. Then I split the batch in half. For one half, I diced 1/2 a gala apple and let the pieces sit in a coating of cinnamon while I prepped the dough. I added this to one of the portions of dough and mixed until evenly distributed. For both portions of dough, spoon into a greased whoopie pie sheet and bake at 350F for 13-15 mins until they start to brown. Let cool in the sheet for 5 mins before moving cookies to a cooling rack.
(Cookie recipe from My Baking Addiction)

Maple glaze –
1/4 cup milk or cream (I used milk)
4 Tbsp unsalted butter
1/2 cup maple syrup
1 1/2 cup powdered sugar (This amount makes it very sweet)
1 tsp vanilla extract

Place butter, milk, and syrup into a sauce pan and bring to a boil on low heat, stirring constantly. Cook for 2 minutes. Set aside to cool completely. Finish by whisking in powdered sugar and vanilla until creamy. Drizzle or pour over cookies and let cool.
(Glaze recipe from 2teaspoons