Heaven in a cookie

A friend of mine made these cookies a few weeks ago.
It was love at first bite for me.

Seriously.

I wasn’t sure I was going to be able to restrain myself. They were SO good.

So, of course, I got the recipe.

IMG_2440

And tried to figure out when I’d have a good excuse to make a batch (or two).

That opportunity arose last weekend.  We were having a weekend picnic with our friends and then hiking afterwards.

Hmm… hiking = burning calories. I must find a way to replace said calories.

I know!

COOKIES!

And thus the baking began.

These are sort of a cross between a cookie and a brownie.  They have a little “bite” to the outside of them, but the inside is moist and soft (and chocolately) like a brownie.

They’re seriously good.

Dangerously so.

The original recipe is a Williams Sonoma recipe.  I changed mine up just a bit, so the recipe below is how I made them.

My friend tried one of mine on Sunday – she loved the modifications I’d made. I’d call that success!

IMG_2439

Chocolate Crinkle Cookies

Ingredients:

1/2 cup powdered sugar (or more if needed)
1 2/3 cup all-purpose flour (I used King Arthur white whole wheat)
1/2 cup Hershey’s Special Dark Cocoa Powder
1 1/2 tsp baking powder
1/4 tsp salt
1 stick (8 Tbsp) butter, at room temperature
1 1/4 cup sugar
2 eggs
1 tsp vanilla extract
1/2 tsp peppermint extract (optional)

Instructions:
  1. Preheat oven to 350 degrees F.
  2. Place the powdered sugar in a small bowl and set aside.
  3. If you don’t have a nonstick mat for your cookie sheets, grease them (2) with butter.
  4. In a large mixing bowl, combine the butter and sugar until creamy.
  5. Add one egg and beat until blended.
  6. Add the other egg and extracts and combine.
  7. In a separate bowl, combine the flour, cocoa, salt & baking powder.
  8. Slowly add these ingredients to the egg/butter/sugar mixture, keeping your mixer speed on low.  The dough will get thick quickly. Beat until just blended.
  9. Using a tablespoon (or cookie scoop) scoop up a rounded spoonful of dough. Form into a ball.
  10. Roll the cookie balls in the powdered sugar to coat.
  11. Place on the cookie sheets, about an inch or two apart. (I got four across on my cookie sheets)
  12. Bake 10-12 minutes. You’ll know they’re done when they are cracked and puffy.
  13. Remove from the oven and set aside to cool for about 2-3 minutes.
  14. Remove from baking sheet and allow to cool completely on wire racks.
  15. Store in an airtight container. (makes about 24 cookies)

Die of happiness.

You can thank me later. Smile

Oatmeal Lace Cookie

I thought I would share another family cookie recipe with you all… as I mentioned yesterday the girls and I are hanging out this week with family – enjoying some cousin time.

This recipe is one that was made by one of the ladies at my 2005 cookie swap.  They are yummy delicious and so light and crispy.  I hope you enjoy them.

I experimented and made them with some instant Apple Cinnamon Oatmeal instead of plain quick cooking oats.  I also added 1/2 tsp of almond extract. Everything tastes better with almond extract.

Oh.my.goodness. SO, so yummy.

IMGP1665_edited-1

Can you see how thin and crispy they are? And yet, the little apple bits are chewy and sweet in there.

IMGP1663_edited-1

Just so you know, if you happen to break one as you are pulling it off of the foil, you must consume the evidence.

IMGP1664_edited-1

Here’s the recipe. I have to go get the rest out of the oven now. They are calling to me…

Oatmeal Lace Cookies

Ingredients:

1/2 cup butter
3/4 cup sugar
1 egg
1 tsp vanilla extract
3 tbsp four
1/2 tsp salt
1 cup quick-cooking oatmeal

Instructions:

Cream butter and sugar.  Add egg and vanilla. Add flour, salt, and oatmeal, mixing well.  Drop by teaspoons onto foil-lined pans.  Bake at 350F for 5-8 minutes or until lightly browned. Let cool before removing from foil.

*foil is important – parchment paper won’t give them the brown crispiness. They just get chewy and beige. Oh, and they spread; a lot. So be sure you give them plenty of room to grow.

Makes about 2 1/2 dozen. (unless you break a few)

Holiday Baking

I’m still undecided about how much holiday baking I’m going to do this year.

I want to keep the traditions alive, but, honestly, I’m not feeling the motivation or desire to spend a lot of time in the kitchen baking right now. Maybe this will change as the holidays grow nearer, maybe not. I’m going to take it one day at a time. We certainly don’t  need a plethora of sweets in the house, although I want to have my usual holiday goodie bags for our friends (and the kids’ teachers) – it’s just so busy at work these days I’m not sure I’m going to have the energy or time to do the baking in the evenings like I’ve done in years’ past!

I have a back up plan, though, that I’m going to try out this weekend, just in case baking falls by the wayside for holiday gifts. After I try it out, I’ll let you know how it went.

I thought that today I’d share with you some of my favorite cookie recipes. Since this is the time of year when a lot of us are invited to holiday cookie swap parties, I thought it might be fun to share some of our favorites.

If you have a favorite cookie recipe, please share in the comments! I am sure the rest of us would love to try something new!

Here are some of our holiday standbys:

What about you? What cookies mean Christmas to you?

Oh, and I just discovered this new online magazine: FoodieCrush.  They have some beautiful food shots and some even yummier cookie recipes!

More Cookies, Anyone?

I thought I would share another family cookie recipe with you all… If I am going to gain a zillion pounds from all the baking I will be doing this holiday season, I figure you should join me in the fun!

I have had a cookie swap party at my house for the past five years (this is the first year I had a virtual one, though, did you join us?)

This recipe is one that was made by one of the ladies at my 2005 cookie swap.  They are yummy delicious and so light and crispy.  I hope you enjoy them.

I experimented tonight and made them with some instant Apple Cinnamon Oatmeal instead of plain quick cooking oats.  I also added 1/2 tsp of almond extract. Everything tastes better with almond extract.

Oh.my.goodness. SO, so yummy.

 
IMGP1665_edited-1

Can you see how thin and crispy they are? And yet, the little apple bits are chewy and sweet in there.

IMGP1663_edited-1

Just so you know, if you happen to break one as you are pulling it off of the foil, you must consume the evidence.

IMGP1664_edited-1

Here's the recipe. I have to go get the rest out of the oven now. They are calling to me…

Oatmeal Lace Cookies

1/2 cup butter
3/4 cup sugar
1 egg
1 tsp vanilla extract
3 tbsp four
1/2 tsp salt
1 cup quick-cooking oatmeal

Cream butter and sugar.  Add egg and vanilla. Add flour, salt, and oatmeal, mixing well.  Drop by teaspoons onto foil-lined pans.  Bake at 350F for 5-8 minutes or until lightly browned. Let cool before removing from foil.

*foil is important – parchment paper won't give them the brown crispiness. They just get chewy and beige. Oh, and they spread; a lot. So be sure you give them plenty of room to grow.

Makes about 2 1/2 dozen. (unless you break a few)