Coffee Malted Cookies

These cookies are so amazing – they remind me a coffee milkshake in a cookie.

Ingredients:
1 1/2 c flour
1/4 c malted mili powder
1/2 tsp baking powder
1 stick butter, softened
1/2 c sugar
1 tbsp finely ground espresso coffee
1/2 tsp salt
1 egg
1 egg yolk
1 tsp vanilla

Preheat oven to 350.

Combine flour, Malted milk powder, baking powder in a bowl and set aside.

Combine butter, espresso, salt and sugar and beat for 3 minutes. Add eggs one at a time and vanilla. 

Add 1/3 of the dry and beat in until smooth, repeat.
Scoop 1 teaspoon of dough into prepared baking sheets.

Bake 14 minutes, rotating 1 time. Allow to cool on baking sheet for 10 min. Then cool completely on a rack. 

Makes 36 cookies.

Dorie Greenspans Chocolate Cornflake Haystacks

Dorie Greenspan is one of fav cookbook authors of all time. I am slowly baking my way through her latest book! These are sweat, crunchy and chewy all at the same time!

2 large eggs
1/2 c agave nectar
1 tsp salt
1 c shredded coconut
1 c nuts, coarsely chopped
1 c raisins or other dried fruit
3 c cornflakes
6 oz chocolate, melted

Preheat it to 300 degrees F. Line two baking sheets with parchment paper or silicone baking mats.

Whisk together the eggs, agave and salt until smooth. Switch to a spatula and add the remaining ingredients one at a time, mixing well after each goes in. Adding the cornflakes last.

Scoop the haystacks with a medium cookie scoop or with a tablespoon. Either way, as you portion out the mixture, try to press it a little so that it stays together, and then leave an inch between.

Bake the cookies for 30 to 35 minutes, until they’re deeply golden brown and shiny. Transfer the baking sheets to racks and let the cookies cool completely on the sheets.

Makes anout 30 cookies.

Vegan Chocolate Chip Cookies

 These are the perfect cookies for school parties when you have to make sure you don’t leave anyone out! Gluten, dairy and nut free!

Ingredients:
1/2 c coconut oil
1 1/2 c coconut palm sugar
1 small banana
2 tsp vanilla
2 c oat flour
2/3 c cocoa powder
3/4 tsp baking soda
1/4 tsp salt

Preheat oven to 350.

Combine the first 4 ingredients in a mixer until smooth. Stir in remaining ingredients and beat for 5 minutes until very smooth. Chill for 30 minutes.

Scoop onto a baking sheet and bake 8 minutes. Cool and enjoy.

Makes about 12 cookies.

Oatmeal Peanut Butter Chocolate Chip Cookies

  This recipe comes from the amazing Dorie Greenspan, the only tweak I made was using natural peanut butter instead of skippy, I just can’t buy skippy. 

Ingredients:
3 c rolled oats
1 c flour
1 tsp baking soda
2 tsp cinnamon
1/2 tsp ground nutmeg
1/4 tsp salt
8 oz butter, at room temp
1 c peanut butter
1 c sugar
1 c brown sugar
2 eggs
1 tsp vanilla
12 oz chocolate chips

Preheat oven to 350.

Combine first 6 ingredients in a bowl.

Bear butter, peanut butter, vanilla and sugars together until creamy. Best in eggs one at a time. Add dry ingredients, 1/3 at a time until combined. Stir in chips.

Chill for at least 1 hour.

Bake 13 – 15 minutes until golden.

Makes about 50 cookies.

Alton Brown’s Chocolate Chip Cookies

  
These are some delicious chocolate chip cookies from the Amazing Alton Brown. The trick with great cookies is melting the butter and chilling the dough. I dare you to eat just one. You will need to break out your scale for this one.

Ingredients:
8 oz unsalted butter, melted
12 oz bread flour
1 tsp salt
1 tsp baking soda
2 ozs granulated sugar
8 ozs light brown sugar
1 large egg
1 large egg yolk
2 TBSP whole milk
1 1/2 tsp vanilla
12 ozs semisweet chocolate chips

Sift together the flour, salt and baking soda into a bowl.

Pour the butter into your stand mixer’s work bowl. Add the sugars and beat with the paddle attachment on medium speed for 2 minutes.

Meanwhile in a separate bowl, whisk together the whole egg, egg yolk, milk and vanilla extract.

Slow the mixer to “stir” and slowly work the egg mixture into the butter and sugar. Mix until thoroughly combined, about 30 seconds.

Gradually add the dry ingredients, stopping a couple of times to scrape down the side of the bowl. Stir in the chips.

Chill the dough for 1 hour.

Heat the oven to 375 degrees.

Scoop the dough into 1 1/2-ounce portions onto parchment paper-line pan, 6 cookies per sheet.

Bake two sheets at a time for 15 minutes, rotating the pans halfway through.

Remove from the oven, slide the parchment with the cookies onto a cooling rack.

ANZAC Cookies with Chocolate

  
To get the boys to eat these cookies I stirred chocolate chips into the warm mixture until melted. I love these crispy cookies. 

Ingredients:
1 c oat flour
8 TBSP butter
3/4 c sugar
1 TBSP water
2 TBSP golden sugar or honey
1 c flour
1 tsp cream tartar
1/2 tsp baking soda
1 c unsweetened dried coconut
1 c chocolate chips

Combine butter, sugar, water and golden sugar and warm over low heat until the butter is melted. Add the flour, cream of tartar, baking soda, coconut and oat flour stir until the flour is completly incorporated. Stir in chips until melted. Let cool a couple minutes. Divide dough in half and form two 8×2 logs. Wrap in foil and chill at least 2 hours or overnight. 

Preheat oven to 325.

Remove dough and let warm up for 15 minutes. Slice 1/4 to 3/8 inches thick. bake 14 – 17 until golden brown all over. Cool completly before storing.

Makes 2 dozen cookies.

Oatmeal Cookies

/home/wpcom/public_html/wp-content/blogs.dir/24f/19765641/files/2014/12/img_0628.jpg
Is there anything better then buttery oatmeal cookies? Even my picky eater goobles these up!

2 c rolled oats, soaked in 1/4 c water
1 1/4 c flour
1/2 tsp baking soda
2 tsp cinnamon
1/4 tsp nutmeg
2 sticks butter
1 c coconut palm or brown sugar
1 tsp vanilla
1/2 tsp salt
1 egg
1 c raisins
1 c walnuts, chopped

Preheat oven to 350.

Line two baking sheets with parchment or silicon mats.

Combine dry ingredients in a large bowl. Add wet, stir to combine.

Scoop 1 TBSP of dough onto the prepared baking pans, leaving a little space between cookies.

Bake 10 – 12 minutes. Cool on a wire rack.

Makes so it 40 cookies.

Bouchon Oatmeal Cookies with Chocolate Chips

IMG_8507.JPG
I finally found something my oldest will eat, oatmeal chocolate chip cookies. So this week, I baked the Bouchon Oatmeal Raisin Cookies and swapped in Chocolate Chips for the raisin. Crispy on the outside and chewy inside – perfection!

Ingredients:
1 c + 1 tsp flour
1 TBSP cinnamon
1 1/2 tsp baking soda
1 1/4 tsp salt
3/4 c packed brown sugar
5.5 oz butter, room temp
1 egg
2 tsp vanilla
2 cups oats
1 c chocolate chips
1/2 c walnuts

Preheat oven to 325.

Combine flour, cinnamon, baking soda, salt and whisk together. Set aside.

Cream butter in a stand mixer, add sugar best until creamy, add egg and best until combined. Add flour in 3 batches, add oats, chips & nuts and stir until combined.

Scoop cookies on the baking sheet lined with silicon mats. Bake about 10 – – 12 minutes until golden brown.

Makes about 4 dozen small cookies.

Oatmeal Chocolate Chip Cookies

20140312-175654.jpg

These are for my skinny mini – so they have a whole stick of butter in them! I made them small, so they’d be a fun lunch size… well, and so I would not feel too guilty sneaking one or two. If your lame like me and don’t prepare. Nuke the butter at 30% for 30 – 60 seconds and the eggs for 20. It makes a difference to have them room temp and not cold.

Ingredients:
1 c butter, room temp
1 1/4 c coconut palm sugar
2 eggs, room temp
1 tsp vanilla
1 c flour
1 c whole wheat flour
1 tsp baking soda
1 tsp salt
2 tsp cinnamon
1 c chocolate chips
3 c rolled oats

Preheat oven to 375.

Combine butter and sugar and beat until smooth. Add one egg at a time until incorporated. Stir in vanilla.

Combine everything but chips and oats in a separate bowl.

Add to butter mixture in 3 passes. Stir in Choc chips and oats. Chill for 30 minutes.

On a greased, silpat or parchment lines packing sheet scoop 1 TBSP dough (I use a cookie scoop), then mash with a fork.

Bake for 8 – 10 minutes.

Makes 4 dozen cookies.

20140312-182825.jpg

California Almond Shortbread Cookies

20140201-170800.jpg

This recipe is from Heritage of America Cookbook. I needed to come up with something for heritage week at my sons school, thank god I held on to this book. Our family is a Heinz 57 of European heritage so I got creative. My boys are both 5th generation Californians – so that’s the route I took. This almond shortbread cookies are perfect with a drizzle of chocolate.

Ingredients:
1 1/2 c ground almonds
1 1/2 c whole wheat flour
1/2 c sugar
1 c butter, cut into small pieces
1/2 c chocolate chips
1 tsp canola oil

Preheat to 325.

In a food processor combine flour, sugar and ground almonds. Add butter and pulse until it resembles course meal. Pulse until the mixture comes together is smooth.

Divide the dough in half. On an I greased cookie sheet roll half the dough into a 9x5x1 inch rectangle. Repeat.

Bake for 20 to 25 minutes until the bottom starts to brown.

Cool 5 minutes the. Cut into sticks.

Melt the chocolate and canola oil into the microwave at 30% power for 40 seconds, stir, and repeat until melted. Drizzle over cookies.

Makes about 30 cookies.