Category Archives: Cookies

Gluten Free Oatmeal Chocolate Chip Cookies

These cookies are one of the reasons I will be okay without gluten in my life. Most of the commercially made gluten free products I have tried have a certain off texture or flavor, even the cookies. These cookies though, you wouldn’t be able to tell the difference from the “real” thing, even the cookie dough tasted amazing! This makes a relatively large batch, nearly 3 dozen cookies, so if you, like me, are the only one at home who really eats gluten free, these freeze up beautifully. Just portion any left over dough into tablespoon sized portions, and freeze on a parchment lined baking sheet. Once they have hardened, place them in a zip top bag and store in the freezer for up to 3 months.

Gluten Free Oatmeal Chocolate Chip Cookies
Inspired by Cupcake Muffin

1 cup white rice flour
1/4 cup corn starch
1/4 cup tapioca flour
2 1/2 cups quick cook oats (make sure to use certified gluten free oats)
1 teaspoon baking soda
1 teaspoon salt
2 sticks butter
1/2 cup white sugar
1 cup brown sugar
1 teaspoon vanilla
2 eggs
1 cup chocolate chips

Preheat the oven to 350.

In a bowl, mix together the rice flour, corn starch, tapioca flour, oats, baking soda, and salt. Set aside.

In the bowl of a stand mixer, or with a hand mixer, cream together the butter and sugars. Add in vanilla extract. Add eggs one at a time, mixing well to combine after each addition.

Add flour mixture to the butter, mixing until well combined. Mix in chocolate chips.

*For thicker, chewier cookies, chill the dough for 20 minutes.

*For thinner, crispy cookies, proceed immediately.

Scoop dough by the tablespoonful onto a parchment lined baking sheet. If using unchilled dough, the cookies will spread, so give them about 3 inches between cookies. If using chilled, 2 inches should be fine.

Bake for 8-10 minutes, until edges are set and golden, and middles still look a little doughy.

Let sit on baking sheet for a few minutes to firm up, then transfer to a cooling rack.

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Gluten Free Peanut Butter Oatmeal Jam Thumbprints

This is a recipe that just goes to show the versatility of gluten free cooking and baking. Originally based off of a regular breakfast cookie, I simply substituted gluten free versions of the same ingredients, and made a few slight alterations to the base recipe. This would work just as well as a non gluten free recipe.

These cookies are pretty fantastic. The closest thing I could compare these to are a soft version of a Peanut Butter Nature Valley Bar. They are less sweet that a regular cookie, but full of oats and peanut butter to make a fairly health grab and go breakfast item; though they work perfectly fine any time of the day!

I decided to make these into thumbprint cookies for easier transportation, but you could also just sandwich two cookies together for a similar effect. These are super simple, quick, one bowl cookies that are easy to whip up any time you have 20 minutes free. You could also make these a little more dessert-like by mixing in a few chocolate chips instead of using the jam.

Peanut Butter Jam Thumbprints

Loosely adapted from Cooking During Stolen Moments

1 1/2 cup quick cook oats, make sure to use uncontaminated oats if making gluten free

1/3 cup oat flour, or all purpose flour if making non gluten free

1/2 cup brown sugar

1 tsp baking powder

1/2 tsp salt

3/4 cup peanut butter

1 tsp vanilla

1 egg

1/3 cup milk

jam of your choice

Preheat your oven to 350.

In a bowl mix together the oats, flour, brown sugar, baking powder, and salt. Add peanut butter, vanilla, egg, and milk, mix thoroughly to combine. The dough will be wetter than most cookie dough, this is normal.

To make thumbprints, scoop dough by the tablespoon full onto a parchment lined baking sheet, about 2 inches apart. Place a teaspoon full of jam onto the middle of each cookie. Bake for 12-15 until golden brown at the edges and just set in the center. Let the cookies sit on the baking sheet for a few minutes before removing to a wire rack to cool.

To make sandwich cookies,  scoop dough by the tablespoon full onto a parchment lined baking sheet, about 2 inches apart. Bake for 12-15 until golden brown at the edges and just set in the center. Let the cookies sit on the baking sheet for a few minutes before removing to a wire rack to cool. Let cool completely. Spread jam on the bottom of one cookie, top with a second cookies.

Makes 24 thumbprints or 12 sandwich cookies.

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Hot Chocolate Cookies

Before I share my recipe today, I need to take a moment to vent. First, on Sunday, I had a fantastic dinner planned. I had spent the afternoon preparing, and one of the things I was making was a fantastic roast beef. Well it was almost ready to eat when the Pyrex dish just shattered in the oven! Glass was everywhere, all over the oven, kitchen, and of course, my roast. Instead of my roast beef, we had a precooked, store bought chicken.

To make matters worse, I went out to my car yesterday to go to work, and someone had hit it, and didn’t bother to leave a note. People have it out for my car around the holidays. Last year someone broke in my window right before Christmas, this year, a hit and run. It doesn’t do much for the holiday spirit!

But enough complaining, now on to some cookies!

These cookies would be great to put out on a plate for Santa on Christmas Eve. These cookies are fantastic warm from the oven, but once they are cool, they really do taste like hot chocolate! The original recipe called for hot chocolate mix, but I usually don’t use a mix to make hot chocolate, so I didn’t have any one hand, and used cocoa powder instead.

 

Hot Chocolate Cookies

Adapted from Baking Serendipity

2 sticks salted butter, at room temperature
1 cup granulated sugar
2/3 cup light brown sugar
2 eggs
1 tsp vanilla
3 1/4 cups flour
1/2 cup cocoa powder
1 tsp salt
1 1/4 tsp baking soda
1 1/2 cups semi-sweet chocolate chips
1 1/2 cups mini marshmallows, toasted

Cream butter and sugars until smooth. Add eggs, one at a time and vanilla and beat until combined. In a separate bowl, combine flour cocoa powder, salt and baking soda. Add to wet ingredients in 3-4 parts, stirring well to make sure it is incorporated.

Toast mini marshmallows under the broiler on a baking sheet lined with aluminum foil (for easy clean-up). Fold toasted marshmallows and chocolate chips into dough.

Drop cookie dough by the tablespoon onto a baking sheet lined with parchment paper. Bake in a preheated 350 degree oven for 9-11 minutes. Let cool slightly before transferring to a wire rack.

 

 

 

 

 

Iced Lemon Cookies (12 Weeks of Christmas Cookies)

Welcome to the final week of the 12 Weeks of Christmas Cookies! I can’t believe that it is already over, and I especially can’t believe that there is barely a week left until Christmas.  Sorry about posting a day late, but I’ve got a ton to do over the next few days to get ready for Christmas.

The last cookie recipe I am sharing is possibly my favorite cookie from the last few months. This cookie makes a nice change from all of the heavy chocolate, mint, and caramel that people bring out during the holidays. The lemon flavor is very refreshing, and the icing adds a nice tangyness to the cookie, keeping it from becoming overly sweet. These are slice and bake cookies, which makes them incredibly quick and easy to make last minute.

Iced Lemon Cookies

Adapted from Authentic Suburban Gourmet


2 1/2 C. all-purpose flour
1/2 t. salt
1 C. (2 sticks) butter, room temperature
3/4 C.sugar

Juice of half a lemon
3 T finely grated lemon zest
1 t. vanilla extract
4 large egg yolks

1 1/4 C. powdered sugar
3 T (or more) fresh lemon juice


Using an electric mixer on medium-high speed, beat butter, sugar, lemon zest, juice,  and vanilla in a large bowl, occasionally scraping down sides, until light and fluffy, about 3 minutes. Add egg yolks; beat just to blend. Reduce speed to low; add flour and salt and beat, occasionally scraping down sides, just to blend. Divide dough in half; roll each half into a 10″-long log about 1 3/4″ in diameter. Wrap in plastic and chill until firm, about 1 hour or up to 2 days.

Arrange racks in lower and upper thirds of oven; preheat to 350°F. Line 2 baking sheets with parchment paper. Unwrap 1 dough log. Using a sharp, lightly floured knife, cut log into 1/4″-thick rounds. Transfer to prepared sheets, spacing 1″ apart.

Bake until cookies are firm and golden brown around edges, 13 to 15 minutes. Let cool for 1 minute, then transfer to wire racks and let cool completely. Repeat with remaining dough log.


Whisk sugar and 2 tablespoons juice in a small bowl, adding more juice by 1/2-teaspoonfuls if too thick. Use a piping bag and drizzle icing over cookies. Let stand until icing sets, about 10 minutes.

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Chocolate Chip Banana Cookies (12 Weeks of Christmas Cookies)

Welcome to the 11th week of 12 weeks of Christmas Cookies!

For this weeks cookie I decided to share another banana recipe. The last banana cookies I shared seemed to be pretty well received even though its not the most conventional Christmas flavor. Due to some Thanksgiving mispurchases, I ended up with a ton of over ripe bananas that were just perfect for baking with this weekend. These cookies didn’t turn out quite how I was hoping, but it was a happy mistake. Instead of turning out like a traditional chocolate chip cookie, they ended up more like muffin tops, which was fine with me!

Banana Chocolate Chip Cookies

Baking Bites
2 1/2 cups all purpose flour
1 tsp baking soda
1 tsp salt
1/2 cup butter, room temperature
1 cup sugar
1/2 cup brown sugar
2 large eggs
1 1/2 tsp vanilla extract
1/2 cup mashed banana (1 medium)
2 cups semisweet chocolate chips, chocolate chunks, or mini chocolate chips

Preheat oven to 350F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking soda and salt. Set aside.
In a large bowl, cream together butter and sugars until light and fluffy. Beat in eggs, one at a time, followed by vanilla extract and mashed banana. Stir in flour mixture, then mix in the chocolate chips (or chocolate chunks) until well-distributed in the batter
Shape dough into 1 to 1 1/2 inch balls and place on baking sheet, leaving about 3 inches between cookies to allow for spread.
Bake for 11-14 minutes, until cookies are a light golden brown.
Allow to cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Makes about 32 cookies.

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Chocolate Cookie (12 Weeks of Christmas Cookies)

Welcome to week 9 of 12 Weeks of Christmas Cookies! With less than a month until Christmas, it’s time for cookie swaps and office parties. The best thing you can have for those situations is a super easy, versatile cookie. This chocolate cookie recipe is a great base for a ton of different additions, in fact it’s the same base I used for the mint chocolate chip cookies I posted earlier in the week. These make a great bite size cookie that would be perfect to serve along with all the other goodies what will be around at parties, and people will appreciate the fact that they are small.

Make sure to check out the other post this week!

Some suggestions for flavors:

  • 2 cups of chocolate chips
  • 1 cup of mint chips, 1 cup choco
  • late chips
  • 1 cup white chocolate chips, 1 cup walnuts
  • 2 cups peanut butter chips

Chocolate Cookie Base

2 1/4 cups flour
1 teaspoon salt
1 teaspoon baking soda
2 sticks butter, softened
1 cup sugar
1 cup packed brown
2 large eggs
1 tablespoon vanilla extract
1/2 cup unsweetened cocoa
1 cup chocolate chips
1 cup chopped Andes Mints

Preheat oven to 375 degrees. In a bowl stir together flour, salt, and baking soda. In the bowl of a mixer, cream together butter and both sugars. Add eggs, va

nilla and cocoa. Gradually stir flour mixture into butter mixture and mix until combined. Stir in add ins, distribute evenly.
For full size cookies drop dough by tablespoonfuls onto greased baking sheets and bake about 10 minutes. Cool on a baking rack. For bite size cookies scoops tablespoon sized balls of dough, cut in half and round edges slightly, bake for 6-8 minutes.


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Mint Chocolate Chip Cookies

Last week was absolutely crazy. I hope everyone had a good Thanksgiving, I certainly did. As I said though, it was crazy. After fighting me for the rights to thanksgiving dessert, my sister got sick and I got a last minute phone call telling me I had to take care of them. I ended up cooking everything but the stuffing! It all turned out well, and I had a lot of fun doing it. I will post some recipes from Thanksgiving over the next few weeks, but there won’t be any pictures. I just couldn’t ask people to hold off eating!

I have to admit that even though Thanksgiving is barley over, I have been in Christmas mode for a few weeks now. I’ve finished my shopping, wrapped the presents, and been listening to Christmas music. And I love holiday flavors far more than fall. I’m not really on board with pumpkin, but I love mint and chocolate, which always screams Christmas to me. That is where these cookies come in. Last week when I was looking through the Target Christmas area, I came across a great deal on Andes mints, I knew I would have to use them in something.

Mint Chocolate Chip Cookies
2 1/4 cups flour
1 teaspoon salt
1 teaspoon baking soda
2 sticks butter, softened
1 cup sugar
1 cup packed brown
2 large eggs
1 tablespoon vanilla extract
1/2 cup unsweetened cocoa
1 cup chocolate chips
1 cup chopped Andes Mints

Preheat oven to 375 degrees. In a bowl stir together flour, salt, and baking soda. In the bowl of a mixer, cream together butter and both sugars. Add eggs, vanilla and cocoa. Gradually stir flour mixture into butter mixture and mix until combined. Stir chocolate chips and mints, and stir to distribute evenly.
Drop dough by tablespoonfuls onto greased baking sheets and bake about 10 minutes. Cool on a baking rack.

Banana and Salted Caramel Whoopie Pies

Its week 8 of the 12 Weeks of Christmas Cookies, I Know I say this every week, but I am amazed that the holidays are so close! I guess its just a sign that I am getting older.

While bananas are probably not the first flavor you think of for cookies when Christmas comes around, I think it is perfectly fitting! Banana bread is one of my go to host/hostess gifts, and its great to have on hand for surprise visits, or that awkward situation where someone gives you a gift that you weren’t expecting. These cookies have that warm, comforting feeling of banana bread, but with the added goodness of salted caramel. And really, how could you argue with caramel?

The speed at which baked goodies disappear from my desk is usually a good indicator of the overall success of the recipe. I put out a plate of these cookies, left my desk for about 20 minutes, and came back to an empty plate. Considering that most things I bring in take a few hours to get eaten, I’d say they went over well!

For this recipe I had to use components from two different recipes to get what I wanted.

Banana Cookies
Tracey’s Culinary Adventures

2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup mashed banana (about 2 medium bananas)
1/2 cup sour cream, at room temperature
8 tablespoons (1 stick) unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
1 large egg, at room temperature
1/2 teaspoon vanilla extract

Preheat oven to 350 F. Line 2 baking sheets with parchment paper.

Whisk the flour, baking powder, baking soda and salt together in a medium bowl. Combine the banana and sour cream in a measuring cup and set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both sugars on medium speed until pale in color and fluffy, about 3-4 minutes. Scrape down the sides of the bowl, then add the egg and vanilla extract, beating until incorporated. Alternately add the flour mixture (in 3 additions) and banana mixture (in 2 additions), starting and ending with the flour mixture. Beat only until ingredients are just combined.

Transfer the batter to a pastry bag fitted with a plain tip. Pipe the batter into 1 1/4-inch rounds on baking sheets (just approximate, I didn’t measure each one), spacing them an inch or two apart. Bake for 10-12 minutes (I baked one sheet at a time), until the edges are golden and the cookies spring back when gently pressed. Transfer baking sheet to wire rack and let cookies cool for 5 minutes, then transfer them to wire rack to cool completely.

Frosting:
Erin’s Food Files

1/2 cup granulated sugar
2 tbsp water
1 tbsp corn syrup
1/4 cup heavy cream
1/2 tsp fleur de sel
1/4 cup sour cream
6 tbsp softened butter
3 cups powdered sugar

For frosting:
Put the granulated sugar, water and corn syrup into a heavy saucepan over medium-high heat. Stir to combine, then cook until the mixture is a nice, deep golden brown.

While the sugar is cooking, bring the salt and cream to a simmer in another saucepan.

Once the caramel is the right color, remove the pan from heat. Wait one minute, then stir in the heavy cream. Let cool for a few minutes, then whisk in the sour cream. Set aside to cool.

Once the caramel is cool, beat the butter in the bowl of a stand mixer until smooth. Add the caramel and powdered sugar, and beat until it has a spreadable consistency.

Spread a thick layer of frosting on the flat side of one cookie, then top with another.

Make sure to visit the other blogs in this blog hop to see what they created!

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Vanilla Bean Shortbread (12 Weeks of Christmas Cookies)

Here we are at week 7 of the 12 Weeks of Christmas Cookies. I can’t believe that the holidays are getting so close! This is the time of year I am looking for cookies that can stand up to travel. Whether they are going to holiday parties, cookie exchanges, or even being shipped to someone, not all cookies can survive being transported. These cookies are certainly sturdy enough to make the trip, and stay fresh for days too. Making these with vanilla beans instead of just extract really add something special. These cookies would work equally well with tea if you had unexpected visitors, or putting out during an elegant holiday party.

Vanilla bean shortbread
Slightly adapted from Bake Your Day

3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1/2 cup granulated sugar
Seeds from 1 vanilla bean (see note below) 1 tsp vanilla extract
1 3/4 cups all-purpose flour
1/4 tsp. salt

Heat oven to 350 degrees and line a large baking sheet with parchment paper.
In a small bowl, sift the flour and salt together. Set aside.
In the bowl of a stand mixer, fitted with a paddle attachment, cream the butter and sugar for several minutes until light and fluffy. Add the seeds from the vanilla bean and the vanilla extract and mix until combined. Add the flour/salt mixture in slowly; I added it in a couple of batches, and mix until fully incorporated.
Lay out a large piece of plastic wrap. Turn the dough out onto the plastic and wrap the dough. Roll into a log, about 2 inches in diameter, and refrigerate for 30 minutes.
After 30 minutes, remove the log from the refrigerator and slice into 1/4-inch slices. Place on the baking sheet with about 1/4-inch between each cookie. Bake for 11-12 minutes or until the edges just start to brown.
Remove from oven and cool on a wire rack. Makes about 3 dozen small cookies.

Biscoff Pinwheels (12 Weeks of Christmas Cookies)

Welcome to week 4 of the 12 Weeks of Christmas Cookies!

I think I finally came up with a fairly original idea for a recipe! I saw a recipe earlier this for Nutella pinwheel cookies, and it got me thinking about the mostly full jar of Biscoff spread in my cupboard. I did a quick google search, and I didn’t come up with anything! I’m sure there have been other people out there that have had the idea, and if they did, they know how great these cookies are.

I used the cookie recipe from Tracey’s Culinary Adventures nutella pinwheels, and it was fantastic; super buttery, without being greasy, with a great crisp texture. The biscoff swirl was a great addition. The mild spice flavor was great with the cookie. I plan to use this cookie base for more pinwheel cookie flavors in the future.

I also am planning a biscoff whoopie pie creation, but that isn’t very original!

I also want to say a quick thank you to Kristan of Confessions of a Cookbook Queen for a recent giveaway. This is a great blog that I have been reading for a while now, and if you haven’t ever checked this blog out, definitely do it!

Adapted from Tracey’s Culinary Adventures

2 1/3 cups all-purpose flour
1/4 teaspoon kosher salt
1 cup (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
2 large egg yolks
2 teaspoons vanilla extract
1/2 cup Biscoff spread, divided

Whisk the flour and salt together in a small bowl. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 2-3 minutes. Beat in the egg yolks and vanilla until well combined. With the mixer on low, add the flour mixture, beating until a soft dough comes together. Turn the dough onto your work surface and shape into a square. Divide the dough in half and wrap each piece in plastic wrap. Refrigerate for at least 30 minutes.

Working with one half of the dough at a time, unwrap and place on a lightly floured sheet of parchment paper. Place a piece of plastic wrap on top and roll the dough into a rectangle measuring about 10×8-inches – the dough should be approximately 1/4-inch thick. Remove the plastic wrap and use an offset spatula to spread 1/4 cup of the Biscoff spread in a thin layer over the dough, leaving just a tiny border around the edge.

With a long side of the rectangle facing you, use the parchment paper to help you roll the dough into a tight log (my dough cracked slightly at first, but once I got it going, it was fine). Wrap the log in plastic wrap and freeze for 15-20 minutes. Repeat with the second half of the dough.

Preheat oven to 350 F. Line a baking sheet with parchment paper.

Unwrap the logs and slice them into 1/4-1/3-inch rounds. Place the rounds on the prepared baking sheet, spacing them about 2 inches apart. Bake for 14-15 minutes, or until golden around the edges and set in the center. Transfer the baking sheet to a wire rack and cool the cookies for a few minutes before using a spatula to remove them to the rack to cool completely. Repeat with remaining rounds (be sure to cool the baking sheet between batches). Store in an airtight container at room temperature.

Makes about 4 dozen cookies