Posts Tagged 'cookies'

Lumpy Cookies

Published October 28, 2009 Dessert Leave a Comment
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I’ve been in a cookie-making mood the last two weeks – probably because they’re easy to make and I love using my Huckle Cat cookie jar.
Inspired by the Everything But The Kitchen Sink Cookies from Sticky, Chewy, Messy, Gooey: Desserts for the Serious Sweet Tooth, I decided to make my own variation of these fabulous cookies:

Makes about 30 cookies
1 cup all purpose flour
1 cup rolled oats
1 cup butter, softened
3/4 cup brown sugar
1 tsp vanilla
1 egg
1 tsp baking soda
Dash of salt
1/2 cup raisins
1/2 cup walnut pieces
1/2 cup semi-sweet chocolate chips

Preheat oven to 325F. Beat together the sugar and butter until creamy. Add the egg and vanilla and mix well. Add the flour, rolled oats, baking soda, and salt until combined. Add the raisins, walnut pieces, and chocolate chips. Use a tablespoon to scoop out the dough, roll slightly with your hands and place on a lined cookie sheet, spaced well apart. Press each mound down slightly with your fingers but don’t flatten too much. Bake for about 12-15 minutes. Let them cool completely. The cookies turned out sweet and chewy.

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Chocolate Hazelnut Cookies

Published October 21, 2009 Dessert , Recipe , Yum! 2 Comments
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To me, dipping a tablespoon into a jar of Nutella and licking the gooey, chocolately, hazelnutty spread is absolute heaven. Don’t judge. I know there are others like me. Tons.

It’s with this love of Nutella that I eagerly baked a batch of chocolate hazelnut cookies, filled with none other than Nutella. God I love that stuff.

This is another recipe from 1 Dough, 100 Cookies by Linda Doeser.

Makes about 30 cookies

1 cup butter, room temperature

3/4 cup sugar

1 egg yolk

2 tsp vanilla extract

2 cups all purpose flour

1/2 cup unsweetened cocoa powder

1/2 cup ground hazelnuts

1/3 cup semi-sweet chocolate chips

4 tbsp chocolate hazelnut spread (Nutella)

salt

Preheat oven to 375F. Mix butter and sugar until creamy and smooth. Beat in the egg and vanilla. Sift into the mixture the flour, cocoa powder and a pinch of salt. Add the hazelnuts and chocolate chips. At this point you will probably have to knead the dough with your hands. Don’t worry if it looks too dry and hard, it’ll turn into cookie dough texture once it’s kneaded. Use a tablespoon to scoop the dough and roll into balls with your hands. Use the handle of a wooden spoon to make a hollow in the centre of each cookie. Bake for 12-15 minutes. Let the cookies cool completely before filling them with Nutella. I snipped off a corner from a plastic sandwich bag to “pipe” the Nutella into the cookies.

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Chocolate Chip and Cinnamon Cookies

Published October 16, 2009 Dessert , Recipe , Yum! 2 Comments
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Not too long ago I acquired yet another baking book. It’s called 1 dough, 100 cookies by Linda Doeser. I hadn’t baked any of the cookies in the book until today because I couldn’t make up my mind on which recipe to try. I figured chocolate chip cookies with cinnamon would be a safe and easy way to start. I’ve adapted the recipe slightly:

Makes about 30-34 cookies

1 cup butter, softened

1/2 cup golden yellow sugar

1/4 cup sugar

1 egg yolk

2 tsp vanilla extract

2 1/2 cups all purpose flour

1/2 semi sweet chocolate chips

salt

For the coating:

1 tbsp sugar

1 tbsp ground cinnamon

Preheat oven to 375F. Mix the butter and sugar together until creamy, then beat in the egg yolk and vanilla. Sift together the flour and a pinch of salt into the mixture. Add the chocolate chips and combine. At this point I stared, confused, at the dry and crumbly “dough” in my bowl. It looked more like pie pastry before it’s kneaded together, which is what I decided to do. I had to knead the dough with my hands until it had the consistency of cookie dough. Once that’s ready, scoop out tablespoons of dough and roll into balls. For the coating, mix the cinnamon and sugar in a shallow bowl and roll the cookie dough balls around to coat. Place on a cookie sheet lined with parchment paper and flatten each ball slightly. The book says to bake for 12-15 minutes but I’d say bake 15-20 minutes, depending on how crappy or awesome your oven is. In my case I took them out after 20 minutes because they never changed their shape, I thought the butter would melt and they’d transform into flatter cookies. Instead they kept their original shape.

The first cookie I tried was kind of a let down. I was expecting a hard and crunchy cookie but it was just crumbly and the flavour seemed a little weird, like old oil. The next cookie I ate was a thousand times better, crumbly, sweet and full of cinnamon. So I’m thinking that maybe the first cookie touched a part of the Silpat sheet with oil residue? I’m not sure. Anyway, these things are a little addictive and I’ve eaten about 10 of them now, so be careful.

Cookies with a glass of almond milk.

Cookies with a glass of almond milk.

Chewy Anzac Biscuits

Published August 31, 2009 Dessert , Recipe , Yum! Leave a Comment
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A few weeks ago, I had the pleasure of going to an Australian themed food party. The lovely hostess served a crazy amount of delicious food and I have to admit, I stuffed myself to the point where I felt a little sick. I couldn’t help myself, everything was so good! It was also the first time I ever tried kangaroo and camel meat. I believe she bought those meats at St. Lawrence Market, for those who are curious.

At this party there was a plate of cookies that were so chewy and yummy. All I could taste was coconut and that was enough for me to fall in love with them. I must have eaten about six of those cookies that night. The hostess was kind enough to send me the link for the recipe.

As soon as I finished scanning through the list of ingredients I didn’t think twice before turning on my oven and pulling out ingredients. I had to use shredded coconut in my version. It’s all I had in my fridge but it made no difference; the cookies are fantastic and super easy to make.

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White and Dark Chocolate Chip Cookies

Published August 14, 2009 Dessert , Recipe , Weight Watchers Leave a Comment
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Maybe the dream described in my previous post had something to do with the party I’m going to tonight. I offered to make cookies for said party and I have just finished making them, 6 hours before the event is to take place. In real life, it seems, I’m on schedule!

I love making chocolate chip cookies because they are so easy to make and require very little preparation time. Mix dry ingredients, mix wet ingredients, mix wet and dry together, bake. They are also very delicious and comforting.

These cookies are no exception. Since this is a recipe I hadn’t tried before I had to sample one to make sure it was edible (haha). The cookie was nice and chewy and the contrast between the sweet white chocolate and unsweetened bitter dark chocolate made it so that it was perfectly sweet. The best part about this cookie is that it comes from a Weight Watchers dessert book and at 2 points per cookie it won’t feel like you’re eating away your points all at once. Yea, eventually I’ll get back on a diet but I have to ease my way in. Starting with cookies.

Recipe for 24 cookies

1/2 cup quick-cooking (not instant) oats

1 cup all purpose flour

1/2 tsp baking soda

1/4 tsp salt

4 tbsp unsalted butter, melted and cooled

1 large egg

1 tsp vanilla extract

2 oz white chocolate, cut into 1/4 inch pieces, or chips

2 oz bittersweet or semisweet chocolate, cut into 1/4 inch pieces, or chips

Preheat oven to 350F. Process the oats in a blender until finely ground. Mix the oats, flour, salt, and, baking soda in a small bowl. Beat the sugar, butter, egg, and, vanilla in a large bowl until well blended. Add the flour mixture to the egg  mixture and mix until blended. At this point, you have the option to combine 1 tbsp each of the white and bittersweet chocolates in a small bowl to be placed on top of the cookies before baking. I didn’t do this and instead I mixed all the chocolate with the batter. Drop the dough by level tablespoons onto a baking sheet and bake 9-11 minutes.

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