Cookies

Healthier Monster Cookies

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I have a confession to make. I don’t really like baking. I know, I know. Here I am with a food blog and I really can’t say with confidence that I enjoy baking. The main reason being that the act of baking is so precise. I like to add dashes of this and that into whatever I am making. With baking, I don’t know what to add if something is too dry, or if my cookies are too flat after they’ve baked, or what is okay to change in a recipe and what isn’t.

It’s just never been my thing. I will bake from time to time but I have to follow a recipe with exact precision, which, drives me crazy.

When it comes to healthier baking, like this recipe for Monster Cookies that I found online, it’s almost cheating. I mean, I bake casseroles, and roast chickens, and this, seems close to that somehow.

Allow me to explain.

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The reason this recipe feels like I’m cheating the Baking Gods is because there is so much oatmeal, peanut butter, etc. that you actually shape the cookies with your hands and cook them in the oven until they aren’t raw anymore. There’s very little science involved. I can do that! Correction: I did that!

These cookies are chewy, peanutty, oatmealy, chocolately… and almost guilt-free! Definitely better for you than most cookies anyway. Why? Because the fat in these cookies comes mostly from the peanut butter. Take a guess as to how much butter is in this batter. Come on… guess.

A single tablespoon! Not one stick, like many other cookie recipes, but ONE TABLESPOON! So go ahead, indulge. Enjoy for breakfast. Eat three of these in one sitting. Because honey, in my book, these are pretty darn good for you!

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To me these cookies could be cousins with a granola bar or oat bar. There’s enough sweetness that this could be a dessert but its not overpowering and could be eaten as a breakfast on the go too. I added M&Ms and Pecans to mine but customize these and make them your own. Let me know your thoughts in the comments below.

I did not create this recipe. This recipe was written by Amy’s Healthy Baking.

Healthier Monster Cookies

Ingredients

  • 1 cup instant oats (or oatmeal that has been pulsed in a food processor 5-6 times)
  • 3/4 cup whole wheat flour
  • 1 1/2 teaspoons baking powder
  • 1/8 teaspoon salt
  • 1 Tablespoon unsalted butter or coconut oil, melted and cooled slightly
  • 1 large egg white, room temperature
  • 1 teaspoon vanilla extract
  • 1/4 cup creamy peanut butter
  • 1/2 cup packed light brown sugar
  • 1/4 cup nonfat milk or almond milk
  • 2 Tablespoon mini M&M candies, divided
  • 2 Tablespoon mini chocolate chips, divided
  • 2 Tablespoon chopped pecans (optional)

Directions

  1. Whisk together the oats, flour, baking powder, and salt in a medium bowl. In a separate bowl, whisk together the melted butter, egg white, and vanilla. Mix in the peanut butter until smooth. Stir in the brown sugar and milk. Mix completely. Add in the flour mixture, stirring just until incorporated. Fold in all of the pecans, most of the M&Ms, and most of the chocolate chips. Chill for 30 minutes.
  2. Preheat the oven to 325°F and line a baking sheet with parchment paper or a silicone baking mat.
  3. Drop the cookie dough into 15 rounded scoops onto the prepared sheet and flatten to the desired thickness and width. Cookies will not spread. Gently press the remaining M&Ms and chocolate chips into the tops of the cookies. Bake at 325°F for 10-13 minutes. Cool on the pan for 10 minutes before turning out onto a wire rack. Keep in a sealed container.
http://foodiemcbooty.com/healthier-monster-cookies/

I did not create this recipe. This recipe was written by Amy’s Healthy Baking.

Simply Delicious Chocolate Chip Cookies

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Sometimes a simple chocolate chip cookie is all I need to make everything right in the world again. There is something so warm and inviting about fresh, homemade chocolate chip cookies. I love the taste, the chew, and how intoxicating my home smells when I make cookies. Every step of the baking process (including the eating part!) is completely comforting to me, like being wrapped in a warm blanket fresh from the dryer. I will make these cookies, specifically this recipe, until the day I die.

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The thing I’ve learned through baking batch after batch of cookies, is that every cookie spawns from the same basis recipe. If you mix sugar, butter, flour, leaveners (etc.) you end up with some type of cookie. Some recipes I’ve tried result in puffy cookies, others are crispy, and some are just plain… well, plain.

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Personally I love a chewier, golden cookie and I’ve found the perfect ingredient to make that happen every.single.time – melted, brown butter. I’ve had the best luck achieving this by using melted butter and if you let the butter brown, your cookies will taste as if you added caramel to them. Sooooooo yummy! I think this cookie recipe is pretty darn perfect but I’m always open to other learning differen baking tips. Share some of your own cookie tips in the comments below!

Simply Delicious Chocolate Chip Cookies

Simply Delicious Chocolate Chip Cookies

Ingredients

  • 1 cup unsalted butter
  • 3 1/4 cups all-purpose flour
  • 1 1/4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 1/4 teaspoons kosher salt
  • 1 1/2 cups packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 12-ounces good-quality semi-sweet chocolate, chopped
  • Flaky sea salt

Directions

  1. Preheat the oven to 360°F. Line 2 rimmed baking sheets with parchment paper.
  2. Melt the butter in a light-colored saucepan over the lowest heat possible. Swirl the pan occasionally to ensure the butter is cooking evenly. The butter should begin to foam. The butter will progress from a light yellow-brown color to golden-tan then a dark, deep nutty brown. When you smell a nutty aroma, your butter is browned. Set aside.
  3. In a bowl, combine flour, baking powder, baking soda, and salt with a whisk. Set aside. Pour the melted butter into a large bowl and whisk in the sugars until all lumps are gone. Add the eggs, one at a time, whisking until just combined. Stir in the vanilla. Use a wooden spoon or silicone spatula to stir in the dry ingredients until barely blended (do not over mix or you will have tough cookies!) Gently stir in the chocolate chunks.
  4. Refrigerate the dough for 5 minutes and then roll into 1 heaping tablespoon rounded discs and gently press each cookie into a bit of flaky sea salt (or you can lightly sprinkle sea salt on top and press the salt into the dough). You wont need much salt to make an impact. Arrange on the prepared pans leaving 3 inches between each cookie. Bake until the tops are cracked and lightly golden, 10-12 minutes, rotating the pan halfway through baking. Cool on the pan for 2 minutes, the move to a wire rack to cool completely.
http://foodiemcbooty.com/simply-delicious-chocolate-chip-cookies/

Recipe adapted from Seven Spoons and Cook’s Illustrated.

Pumpkin Cookies with Chai Tea Icing

Baby it’s cold outside!  Denver’s forecasted high is 2 degrees today.  I am so thankful to Santa for bringing us a heated blanket.  I know we (and our kitty) appreciate the warmth on these bitter cold nights.

The holidays are typically a time of reflection for me.  I think about what I have accomplished (or didn’t accomplish) during these last 12 months and make new goals for the new year.  I also remember to show my appreciation to my family and make sure they feel the same warmth and love they make me feel, especially during these cold days.  I also love to share in memories with my friends and extended family here in Colorado.  There is nothing like cozying up to loved ones and talking over a mug of something warm.

If you love a cup of spicy chai tea as much as I do, then you will love these cookies.  They have just enough spice to make everything nice and the pumpkin flavor really comes through too.  I hope you enjoy and have a splendid new year!

Recipe originates from Reclaiming Provincial.

Pumpkin Cookies with Chai Tea Icing

Ingredients

    Cookies
  • 2 ½ cups of all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp cloves
  • ½ tsp salt
  • ½ cup of butter (1 stick), softened
  • 1 ½ cups of sugar
  • 1 cup of pumpkin purée
  • 1 egg
  • 1 tsp vanilla extract
  • Icing
  • 2 cups of confectionery sugar
  • 4 tbsp milk, plus additional milk if necessary
  • 1 tbsp melted butter
  • 1 tsp vanilla extract
  • 2 chai tea bags

Directions

  1. Preheat your oven to 350°. Combine flour, baking powder, baking soda, spices, and salt in a bowl and set aside.
  2. In a separate bowl, cream together butter and sugar. Beat in pumpkin, egg, and vanilla until creamy, then mix in dry ingredients until just combined.
  3. Drop tablespoons of batter onto a parchment-lined baking sheet. Bake cookies for 15–16 minutes, or until they begin to have just a hint of golden brown around the edges. Remove from oven and cool complete before frosting.
  4. For the icing: Melt butter in a saucepan and add milk. Steep chai tea bags in the liquid for 5 minutes, then discard. Combine together with sugar, vanilla, and milk, and mix until a smooth icing forms. If the icing is too thick, add 1 tablespoon of milk at a time until you have a smooth, velvety glaze.
  5. Dip the cookies and place in the fridge to cool.
http://foodiemcbooty.com/pumpkin-cookies-with-chai-tea-icing/

No Bake Chocolate Oatmeal Cookies

I wonder how a no-bake cookie gets away with the title of being a type of cookie.  Shouldn’t a no-bake cookie be some type of candy?  I always consider a good cookie to have an amazing aroma that fills your home while you’re baking them.  Hm.

My good buddy Jason and I made these [whatever you want to call them].  I refrained from eating all of them in one sitting… but not for long.  I had two immediately and two more after he left (secret’s out).  I quickly threw them into a ziplock bag and hid them in the back of my freezer.  Panic-stricken, I still indulge from time to time and gorge with my freezer door still open.

No Bake Chocolate Oatmeal Cookies

Prep Time: 15 minutes

Cook Time: 2 hours

Total Time: 2 hours, 15 minutes

Yields: 2 Dozen

No Bake Chocolate Oatmeal Cookies

Ingredients

  • 3 cups oatmeal (4.5 cups if you are using quick oats)
  • a dash of salt
  • 1/2 cup milk
  • 1/2 cup butter
  • 4 tablespoons cocoa
  • 2 cups sugar
  • 1/4 cup natural peanut butter
  • 1 teaspoon vanilla

Directions

  1. Place sugar, cocoa, butter, milk and salt in a 2-quart pan. Bring to a boil and remove from heat. Add peanut butter and stir until incorporated into a smooth, chocolately concoction. Add the oatmeal and vanilla and mix. Drop by the teaspoonfuls onto wax paper and cool for 1-2 hours until set.

Notes

For faster results, you can place these in the fridge to cool.

http://foodiemcbooty.com/no-bake-chocolate-oatmeal-cookies/

White Chocolate Raspberry Shortbreads

I made these cookies with my good friend Heather, who, really is the baker amongst my group of friends.  We used Valentine’s Day as an excuse to put her heart shaped cookie cutter to work.

After a ton of butter and sugar, layering shortbread on jam on shortbread… we ended up with these sinfully delicious treats.  The contrast of the buttery shortbread with the tangy and sweet raspberry filling makes me a very happy camper.  Too happy in fact… but that’s another story.

The Joy of Baking recommends not overfilling these with jam.  You want just enough to keep the cookies together.  Also, it’s best to fill the cookies the day of serving.

White Chocolate Raspberry Shortbreads

Rating: 51

Prep Time: 1 hour

Cook Time: 10 minutes

Total Time: 1 hour, 10 minutes

Yields: 12 Cookies

White Chocolate Raspberry Shortbreads

Ingredients

  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 cup unsalted butter, room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 cup of raspberry jam or homemade raspberry preserves
  • 2-ounces white chocolate, grated
  • To make your own raspberry preserves, you will need:
  • 2 cups (8-ounces) frozen or fresh raspberries, unsweetened
  • 1/4 cup granulated white sugar
  • a few drops of fresh lemon juice

Directions

    Homemade Raspberry Preserves:
  1. Place the unsweetened raspberries and the sugar in a small saucepan and bring to a boil over medium heat. Reduce the heat and simmer, stirring occasionally, for about 20 minutes or until most of the liquid has evaporated. Do not let it burn. Remove from heat and pour into a heatproof measuring cup. You should have almost a cup of preserves. Add a drop or two of lemon juice. Cover and place in the refrigerator for a few days before using.
  2. For the Shortbread Cookies:
  3. In a large bowl, beat the butter until smooth, about 1 minute, with a hand mixer (or in a stand mixer). Add the sugar and beat until smooth, about 2 minutes. Beat in the vanilla extract. Gently stir in the flour mixture just until incorporated. Flatted the dough into a disk shape, wrap in plastic wrap, and chill the dough for at least an hour.
  4. Preheat the oven to 350 degrees F with the rack in the middle of the oven. Line two baking sheets with parchment paper.
  5. On a lightly floured surface, roll out the dough until it is about 1/4 inch thick. Using a cookie cutter, cut out the dough. Place the cookies about 1 inch apart on the prepared baking sheets. Use a smaller cookie cutter to cut out the centers of half of the cookies on the baking sheet. You will be sandwiching two cookies together and there will be a small cut out in the top cookie so you can see the jam filling. Place the unbaked cookies on the baking sheet, in the refrigerator for about 15 minutes. This will firm up the dough so the cookies will maintain their shape when baked. bake for about 10 minutes, or until cookies are lightly browned. Cool on wire rack.
  6. To Assemble Cookies:
  7. Place the cookies with the cut-outs on a wire rack and dust the tops with confectioners' sugar.
  8. On the bottom surface of the full cookie spread with about a teaspoon of jam. Sprinkle with a little grated white chocolate. Place the cut-out cookie on top and gently sandwich them together, making sure not to smudge the confectioners' sugar. Using a small spoon, fill the cut-out with a little more jam.

Notes

You can store the unassembled cookies for several days in an airtight container. It is best, though, to assemble the cookies the same day as serving in order to keep the cookies crisp.

http://foodiemcbooty.com/white-chocolate-raspberry-shortbreads/

Photo courtesy of Suite 101

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