Category Archives: Cookies

Oreo Cookie Happiness!

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I love Oreos.  Who doesn’t love Oreos?   Back in March, that lovely cookie celebrated its 100th birthday!  I decided it was imperative for Gabe and I to celebrate.   I discovered a wonderful recipe from the Lovin’ From the Oven blog, which I heartily recommend to all!

Gabe and I broke out our kitchen gear to make Chocolate Chip Oreo Cookies — seriously they are as good as they sound.

What You’ll Need:

  • An awesome sous chef to assist you in your baking happiness
  • Rolling pin
  • Ziplock bags
  • Oreos
  • Chocolate chips
  • Toffee bits

Ingredients: 

  • 1 stick butter, softened
  • 6 TBSP sugar
  • 6 TBSP brown sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1 1/4 cup flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 11 Oreos, broken up/crushed
  • 1/2 cup chocolate chips
  • 1/2 cup toffee bits

Alternative — If you don’t like toffee, just add 1 cup of chocolate chips

Let’s Get Baking!!

First off – tell those Oreos that you love them and you don’t want to beat them up with the rolling pin, but sometimes, you gotta do, what you gotta do.

Place the Oreos into a ziplock bag and using the rolling pin lightly, break ’em up.

Gabe the sous chef,  shows you how its done.

Preheat the oven to 350 F.

Mix the butter and sugar together until creamy.  Add the egg and vanilla and mix well.

In a separate bowl, combine the flour, baking soda and salt.  Gradually add the dry ingredients to the wet ingredients.

Stir in Oreos, chocolate chips and toffee pieces, until combined.

I taught Gabe to stir by telling him to pretend to be a witch stirring his cauldron,  two hands on the spoon, while I hold on to the bowl.  The reason for this – practicality – when he tried stirring like me, we ended with with tons of dough outside the bowl.  This cookie is not an easy job with combining the Oreo, chocolate chips and toffee bits.

Drop spoonfuls of dough onto a cookie sheet and bake for about 10 minutes.  You want them to be still a little soft.  Remove from oven, let sit for 3 minutes and then transfer to cooling sheet.

Enjoy!

 

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Squirrel Bait Cookies — or Dark Chocolate Cherry Almond Cookies

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I have been holding off on entering this recipe until I could get the accompanying pictures downloaded so I could put them up with the entry.  Apparently though I have misplaced said pictures…. or at least can’t remember which camera I took them with – I swear it was with my sister’s camera – but since these are wonderful cookies, I don’t want to continue holding off on this entry.  So for right now, it will be picture-less and when I finally discover the mystery camera that holds the elusive photographic evidence of cookie yummi-ness, I will put them up.

Betsy has affectionately given these cookies a name, which I have adapted to Squirrel Bait.  The origins of said name is due to the fruit and nut ingredients — though whether squirrels eat cherries, I don’t know.

As a note: This recipe calls for Dark Chocolate Baking Cocoa.  Hershey’s definitely makes this and I am sure it is possible to find organic.  My recommendation to locate it, would be to go to a mid-range priced grocery store or a organic store (like Dierbergs or Whole Foods).

Why is the Dark Chocolate Baking Cocoa so important?  Because it is amazing of course!  Also it is very dark, so it creates a beautiful cookie.  The flavour is also very different from normal baking cocoa.  If you have ever eaten Oreo’s, this is the flavour I am talking about.  It is decadent.

What You’ll Need:

  • Dark Chocolate Baking Cocoa — vital
  • Chopped cherries — I used maraschino, but dried or fresh would be excellent also
  • Slivered/Chopped almonds

The Ingredients:

2 cups – flour
3/4 cup – Dark Chocolate Baking Cocoa
1 tsp – Baking soda
1/2 tsp – salt
1 cup – margarine or butter, softened
2/3 cup – granulated sugar
2/3 cup – packed brown sugar
1 tsp – vanilla extract
2 eggs
2/3 cup – slivered/chopped almonds
3/4 cup – chopped cherries

Mix It!

Preheat oven to 350 degrees.

Combine flour, baking soda, salt and baking cocoa in a bowl and set aside.  Beat butter, sugar, brown sugar and vanilla extract in a bowl until creamy.  Beat in eggs. Gradually add flour mixture until fully incorporated.  Stir in cherries and almonds.  Drop by spoonful on to an ungreased baking sheet and place in oven.

Bake for 9-11 minutes.  Let cookies cool and enjoy!

Nutella Oatmeal Cookies

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After a plea for something easy to make, here is a cookie recipe.  Small time committment indeed!

Nutella really is the best thing on Earth, so why not combine it with another wonderful treat — oatmeal cookies!

It is possible to make these gluten-free if you use Quaker old-fashion oats.  Bypass the rolled oats, because those have gluten in them.  For flour I’d recommend Pamela’s baking mix or King Arthur’s flour mix.  Both taste really good without the grainy side effects.

What You’ll Need:

  • 2 Eggs
  • 1 cup – Nutella
  • 3 cups – Old-fashion oats
  • 1 tsp – Ground cinnamon
  • 2 1/2 cups – Flour
  • 1/2 cup – Granulated sugar
  • 1 cup – Brown sugar
  • 1 tsp – Baking soda
  • 1 cup – Butter (2 sticks)
  • 1 tsp – Vanilla
  • 1 tsp – salt (optional)

Mix it Up!

Beat butter, sugar and brown sugar until creamy.  Add eggs and vanilla until smooth.  Gradually add in flour, baking soda and cinnamon until incorporated.  Stir in oats and then nutella.

Set oven at 350 degrees and bake cookies for 8 to 9 minutes or until slighlty golden.

NOTE:  If you are making the cookies gluten-free it is recommend you bake them on the bottom rack.  Oatmeal cookies spread badly when they are gluten-free, the only way to ensure they bake thicker is to have them as far from the top heat. 

 

Enjoy!