Bouchon Oatmeal Cookies with Chocolate Chips

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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

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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.

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California Almond Shortbread Cookies

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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.

Hazelnut, Chocolate & White Chip Bar Cookies

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I love quick and easy cookies – especially when I have to whip something up for school.

Ingredients:
1 1/2 c graham cracker crumbs
1/2 c unsalted butter, melted
14 oz sweetened condensed milk
1 c semi-sweet chocolate chips
1 c white chocolate chips
3/4 c chopped hazelnuts

Preheat oven to 350°.

Combine crumbs and butter. Press into bottom of a 9″ x 13″ pan. Pour condensed milk over the crust. Sprinkle with chips and hazelnuts on top of milk. Bake for about 25 minutes or until lightly browned. Cut into bars and enjoy.

Chocolate Brownie Cookies

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Another winner from F&W! No changes to this amazing recipe from B. Patisserie in SF. I used an ice cream
Scoop on these – the frozen dough did a number on my cookie scoop.

Ingredients:
1 lb semisweet chocolate, chopped
4 TBSP unsalted butter
4 large eggs, at room temperature
1 1/2 c coconut palm sugar
1 tsp vanilla
1/4 tsp salt
1/2 c all-purpose flour
1/2 tsp baking powder
10 oz semisweet chocolate chips

In a large bowl combine 1 lb chocolate and butter in a glass bowl. Microwave at 50% power for 3 minutes, stir, repeat, stir and repeat if melted and smooth after stirring.

In a stand mixer, beat the eggs with the sugar at medium speed until thick, about 5 minutes. Beat in the vanilla and salt. Stir inmelted chocolate, then flour and baking powder. Stir in the chocolate chips. Scrape the batter into a shallow baking dish, cover and freeze until well chilled and firm, about 1 hour.

Preheat the oven to 350° and line 2 baking sheets with parchment paper. Working in batches, scoop 1-tablespoon-size mounds of dough onto the prepared baking sheets, about 1 inches apart. Bake for about 10 minutes, until the cookies are dry around the edges and cracked on top. Let the cookies cool on the baking sheets for 10 minutes, then transfer to a rack to cool completely before serving.

Coconut Lime Mexican Wedding Cookies

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Who doesn’t love Mexican Wedding cookies? Add lime and coconut and they are perfection! This is adapted from Fine Cooking.

Ingredients:
1/2 c all-purpose flour
1/2 c whole wheat flour
1/4 tsp salt
1/3 c confectioners’ sugar; more for coating
1/2 c coarsely chopped pecans
1/4 c sweetened flaked coconut
1/2 c unsalted butter, softened
Zest from 1 lime
1 tsp vanilla

In a small bowl, combine the flour and salt. In a food processor, combine the confectioners’ sugar, the pecans, and the coconut. Process until the pecans are finely ground. With an electric mixer, beat the butter until creamy. Add the pecan mixture and beat until well blended. Beat in the lime zest and vanilla. Scrape down the sides of the bowl and add the flour mixture, beating just until combined. Remove the dough from the bowl, wrap in plastic, and chill until firm, about 3 hours.

Heat the oven to 350°F. Measure the dough into heaping teaspoon-size pieces and roll each piece between your palms to form a ball. Put the balls 1-1/2 inches apart on ungreased cookie sheets; bake until the edges of the cookies barely begin to brown, 12 to 14 min. Let cool on the sheets for 3 to 4 minutes and then roll in confectioners’ sugar while still very warm. Repeat rolling to create a delicate powdery coating.

Chocolate Cutout Cookies

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Finally a cut out cookie I like! This are great and it makes a small batch so after the kids get bored, I’m not stuck cutting out a ton of cookies.

Ingredients:
1 1/2 c flour
3/4 c cocoa
1 1/4 tsp baking powder
1/8 tsp salt
3/4 c butter, softened
1 c sugar
1 egg

Whisk flour, cocoa, baking powder and salt together.

Cream butter in a stand mixer and add sugar. Beat in egg. Beat in flour mixture. Turn out onto a piece of Saran Wrap and chill for at least 2 hours.

Preheat oven to 375. Place parchment or silmats onto a cookie sheet.

Roll out dough, cut into shapes and place on the baking sheet. Bake 8 – 10 minutes.

Cool and ice.

Icing:
1/4 c powdered sugar
1 tsp water
Food coloring

Whisk together and spread over cookies.