food fanatic.bookaholic.mommy

Posts tagged ‘cookies’

Chocolate-Chunk Oatmeal Coconut Cookies

Today, October 29th, is National Oatmeal Day!  What better way to celebrate than by baking a batch of oatmeal cookies. I loved these oatmeal cookies. They aren’t your typical oatmeal cookies…these ones are loaded with lots of good stuff like coconut, almonds and chocolate chunks. 

The resultant cookies are thin with a great crispy texture (thanks to all those almonds and coconut!).

If you start them now, these tasty treats will be ready to eat in about half an hour. So what are you waiting for?

Chocolate-Chunk Oatmeal Coconut Cookies

(from Gourmet’s Casual Entertaining cookbook)

  • 2 sticks (1 cup) unsalted butter, softened
  • 1 cup packed brown sugar
  • 6 tablespoons granulated sugar
  • 2 large eggs
  • 1 1/2 teaspoons vanilla
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup all-purpose flour
  • 2 1/4 cups old-fashioned oats
  • 1 1/2 cups finely shredded unsweetened coconut
  • 12 oz semisweet or bittersweet chocolate, cut into 1/2 ” chunks (2 cups)
  • 3/4 cup almonds with skins (4 oz) toasted, cooled and chopped
  1. Preheat oven to 375 degrees.
  2. Beat together butter and sugars in a bowl with an electric mixer at high speed until fluffy.
  3. Add eggs and beat until just blended, then beat in vanilla, baking soda, and salt.  Add flour and mix at low speed until just blended.
  4. Stir in oats, coconut, chocolate, and almonds.
  5. Drop 1/4 cup douhg for each cookie onto large lightly greased baking sheets, about 3 inches apart, then gently pat each down until about 1/2″ thick. bake in upper and lower thirds of oven, switching position of and rotating pans halfway through baking, until golden, about 15 to 18 minutes.
  6. Cool cookies 1 minute, then transfer with a spatula to racks to cool completely.

Pumpkin Pecan Spice Cookies

Admittedly, sometimes when I adapt a recipe it is because I am too lazy to go to the grocery store and I don’t quite have all of the ingredients the recipe calls for. With these cookies, I didn’t have quite enough brown sugar and somehow I was completely out of vanilla…so I improvised. (go me!) The cookies still came out great. They are a perfect little treat for the fall.  

Pumpkin Pecan Spice Cookies

(adapted from Betty Crocker Fall cookbook)

  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup butter, softened
  • 2 eggs
  • 1/2 cup canned pumpkin (not pumpkin pie mix)
  • 1 teaspoon vanilla
  • 2 teaspoons rum extract
  • 2 3/4 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground allspice
  • 1/8 teaspoon ground cloves
  • pinch of ground cardamom
  • 1 1/3 cup finely chopped pecans
  • 1/2 cup white vanilla baking chips
  • 6 oz. white chocolate, chopped


  1. Heat oven to 350 degrees farenheit. Grease cookie sheet or line with cooking parchment paper or silicone mat.
  2. In large bowl, beat sugars, butter, eggs, pumpkin, vanilla, and rum extract on medium speed.
  3. Stir in flour, baking powder, and spices. Stir in pecans and baking chips.
  4. Drop dough by tablespoonfuls onto cookie sheet.
  5. Bake 10-14 minutes or until edges are lightly browned.  Remove to cooling rack. Cool completely, about 30 minutes.
  6. Place chopped white chocolate in small resealable plastic bag; seal bag. Microwave on high about 1 minute or until softened. Gently squeeze bag until coating is smooth. Cut off tiny corner of bag. Squeeze bag to drizzle coating over cookies. Let stand until set.

Almond Joy Brownies

I love to bake from scratch…but sometimes I see a recipe that starts with a cake or brownie mix and can’t help myself. This is one of those recipes and I am glad that I didn’t pass it by. These delectable bites are brownies topped with chunks of Almond Joy chocolate bars and sliced almonds.  I brought them to a party earlier this month and they were a big hit.

Almond Joy Brownies

(recipe from Betty Crocker)

  • 1 box (1 lb 2.3 oz) Betty Crocker fudge brownie mix
  • Water, egg, and vegetable oil called for on brownie mix box
  • 1 can (14 oz) sweetened condensed milk (not evaporated)
  • 1 egg, slightly beaten
  • 6 bars (1.61 oz each) Almond Joy candy, cut into 1/2 inch pieces
  • 1 cup sliced almonds
  1. Heat oven to 350 degrees F. Line 13×9″ pan with foil and coat foil with cooking spray.
  2. Make brownie mix as directed on box using water, oil and eggs. Bake 20 minutes.
  3. Meanwhile, in medium bowl, mix sweetened condensed milk and egg with whisk. Pour mixture over partially baked brownie base. sprinkle candy bar pieces evenly over base. Top with sliced almonds.
  4. Bake 22 -27 minutes longer or until center is set.
  5. Cool completely, about 1 hour 30 minutes. For bars, cut into 8 rows by 4 rows.

Mini Ricotta Cake (Cookies)

I don’t know about you but I have a bit of a recipe obsession.  You can clearly see this by viewing my floor-to-ceiling shelf of cook books. you can also see this if you happen to find my giant binder stuffed to the gills with recipes that I’ve torn out of magazines. Lately I said to myself: “Self, you should really start cooking more of these torn-out recipes so I can discard them as not-worthy of making again or transpose them to the internet and discard the torn-out page”.

And so, that is how I decided to make these sweet simple little ricotta cakes.  I had torn this recipe out of a magazine and it looked like the perfect way to use up some ricotta that I had leftover from making lasagna.

End result: easy to make and delicious. They were gobbled right up by the guys who were installing our new hardwood floors!

Mini Ricotta Cakes

Makes about 2-3 dozen Prep 15 minutes Bake at 350 for 14 minutes


  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 egg
  • 1 cup ricotta
  • 1 teaspoon vanilla extract


  • 2 cups confectioner’s sugar
  • 3 tablespoons milk

1) Heat oven to 350 f. Coat 2 baking sheets with non-stick cooking spray.

2) Whisk together flour, baking powder, baking soda, and salt. Set aside.

3) Beat butter and granulated sugar together until blended. Add egg, ricotta and vanilla, beating until combined.

4) On low-speed, add flour mixture and beat until blended.

5) Drop by tablespoonfuls onto prepared pans. Bake at 350 for 14 minutes or until lightly browned around the edges. Let cool on sheet 3 minutes, then move to rack to cool completely.

6) GLAZE: Beat confectioners’ sugar and milk together until well blended. Dip tops of cookies into glaze and set aside until glaze has hardened.

Inside-Out Carrot Cake Cookies

I am a few week’s late to the party but I did make the Inside-out carrot cake cookies (or as someone in my house called them “carrot cake whoopie pies”) last week.  These were relatively easy to make and jammed pack with good stuff like golden raisins, walnuts, and of course, carrots. The batter/dough was delicious.  The cookies had much more of a cake texture than a cookie texture. I found that they spread more than I expected them to, so next time I make them I will definitely make them smaller to have more petite cookie sandwiches. My husband loved the honey-sweetened cream cheese filling.


Kate made a lovely PDF of the recipe that you can find here.

Inside-Out Carrot Cake Cookies (from Gourmet April 2004)


  • 1 1/8 cups all-purpose flour
  • 1 teaspoon cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 stick (1/2 cup) unsalted butter, softened
  • 1/3 cup plus 2 tablespoons packed light brown sugar
  • 1/3 cup plus 2 tablespoons granulated sugar
  • 1 large egg
  • 1/2 teaspoon vanilla
  • 1 cup coarsely grated carrots (2 medium)
  • 1 scant cup walnuts (3 ounces), chopped
  • 1/2 cup raisins (2 1/2 ounces)
  • 8 ounces cream cheese
  • 1/4 cup honey


  1. Put oven racks in upper and lower thirds of oven and preheat oven to 375°F. Butter 2 baking sheets.
  2. Whisk together flour, cinnamon, baking soda, and salt in a bowl.
  3. Beat together butter, sugars, egg, and vanilla in a bowl with an electric mixer at medium speed until pale and fluffy, about 2 minutes. Mix in carrots, nuts, and raisins at low speed, then add flour mixture and beat until just combined.
  4. Drop 1 1/2 tablespoons batter per cookie 2 inches apart on baking sheets and bake, switching position of sheets halfway through baking, until cookies are lightly browned and springy to the touch, 12 to 16 minutes total. Cool cookies on sheets on racks 1 minute, then transfer cookies to racks to cool completely.
  5. While cookies are baking, blend cream cheese and honey in a food processor until smooth.
  6. Sandwich flat sides of cookies together with a generous tablespoon of cream cheese filling in between.

Caramel Crunch Bars

I am running REALLY behind here. So please bear with me. My husband and I have been exchanging this fabulous cold back and forth for weeks…hopefully some day soon we will have a healthy household again. Neither of us have much of a sweet tooth when we are sick… never mind the fact that I don’t feel like baking when my sinuses are about to explode.

So, anyways…on to the baked goods. Last week I cooked up these puppies while my husband was zonked out on Nyquil. Dorie Greenspan’s Caramel Cruch bars feature a layer of chocolate chip shortbread spread with a layer of milk chocolate and topped with crushed toffee. Yum. yum. yum.


Thank you Whitney of What’s Left on the Table for selecting this recipe. If you are interested in making these cookies yourself, you can find the recipe on Whitney’s blog here.

Oatmeal Chocolate Chip Caramel Bars

Valentines day means sweets for my sweetie. I baked up some oatmeal chocolate chip caramel bars and cut them into heart shapes.  These cookie bars feature oatmeal chocolate chip cookie dough with a layer of caramel. They got rave reviews from my mister along with his co-workers, with whom he shared the cookie hearts.




  • 3/4 cup flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup butter, softened
  • 1/4 cup + 1/8 cup brown sugar, packed
  • 1/4 cup + 1/8 cup sugar
  • 1 large egg
  • 1/2 teaspoon hot water
  • 1/2 teaspoon vanilla
  • 3/4 cup chopped pecans
  • 1/2 a 12 oz. package of semi-sweet chocolate chips
  • 1 cup quick oats
  • jarred caramel sauce/ice cream topping


  1. Preheat oven to 375 degrees
  2. Grease bottom and sides of 8×8 inch square pan
  3. Sift together flour, baking soda, and salt
  4. In a separate bowl, cream together butter and sugar. Add egg beating well.
  5. Stir in hot water, vanilla and flour mixture
  6. Add pecans, chocolate chips and oats; mix well.
  7. Reserving 1/4 – 1/3 of the dough, spread dough in layer on bottom of prepared pan.
  8. Bake for 10-12 minutes or until lightly golden brown.
  9. If caramel sauce is not spreadable, microwave it enough so that it is soft.
  10. Spread a layer of caramel sauce over the top of the baked cookies.
  11. Drop reserved dough by teaspoonfuls on top of the caramel.
  12. Bake for an additional 10-12 minutes until top cookie layer is golden.
  13. Cool for 10-15 minutes before cutting into individual servings.

World Peace Cookies

I’ll Crumble For Ya!  I’ll Crumble For Ya!  I’ll Crumble For Ya!  I’ll Crumble for You!

Dorie Greenspan’s World Peace Cookies are chocolate cookies with chocolate chips and sea salt. I love  the combination of salt and chocolate. One of my favorite snacks is chocolate covered pretzels– the good ones, not those crappy ones sold at the drug store.


World Peace Cookies have some crumbly cookie dough.  The only “wet stuff” in this dough was butter, which was way outnumbered by the “dry stuff”, resulting in a crumbly dough that I was supposed to form into 2 logs. I wrapped up my delicate cookie dough logs tightly in saran wrap and squeezed them into shape more and then put them in the freezer and prayed for the best. When it came time to slice the cookie dough…guess what??? CRUMBLE!  But, Dorie warned that the dough may crumble on slicing and to just squish the crumbled dough together…so that is exactly what I did.

After baking, my cookies aren’t perfect little rounds. But they are perfectly delicious!  mmmmSaltAndChocolate! They were at their best shortly after they were out of the oven.

I will be making these again, but next time I will try adding an additional tablespoon or two of butter.

The recipe for these cookies can be found at cookbookhabit. Thanks to Jessica for choosing this week’s TWD recipe.

Brown Sugar-Pecan Shortbread Cookies

These nutty, buttery, shortbread cookies are historical!  How?  Well, they were the very first Tuesdays with Dorie recipe way back on the first Tuesday of this year. Back then you could count the members of TWD on one hand and now the membership is around 300 somewhere.


Making these shortbread involved mixing the cookie dough and then chilling the day before cutting it into squares to bake. In the shortbread section of the cookie chapter of Baking, Dorie Greenspan offers some helpful tips on making the perfect shortbread.

You can find the recipe for these cookies on the blogs of one of the original members, Brown Eyed Baker.

Chocolate-Espresso Snowcaps

I was looking for an easy cookie to fill out my 800-pound (slight exaggeration) cookie tray that I was taking to my family’s Christmas celebration.  I flipped through my cookbooks and old magazines and one cookie recipe in particular seemed to suit my needs, AND I already had all the ingredients at home and wouldn’t need to run out and battle the mobs at the store. The recipe was for Chocolate-Espresso Snowcaps and was from Martha Stewart’s Everyday Food Cookie Edition.

The batter for these cookies came together in a few minutes then had a nice 45 minute winter’s nap in the freezer.  The final step before baking is to roll the chilled dough into 1″ balls and coat them in powdered sugar. Yay!  More messy stuff for me to clean up (I feel like I am on a non-stop cycle of messing up and cleaning up my kitchen this month).


The final verdict: these cookies looked really tasty and were cakey with a rich chocolately flavor with undertones of coffee. They were a bigger hit with the adults than they were with the little kids, probably due to the coffee flavoring.  I will definitely be making these puppies again!


Chocolate-Espresso Snowcaps (from Martha Stewart’s Everyday Food Collectible Cookie Edition)

Makes about 18 cookies

  • 1/2 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 4 teaspoons instant espresso powder
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 4 tablespoons unsalted butter, room temperature
  • 2/3 cup packed light brown sugar
  • 1 large egg
  • 4 ounces bittersweet or semi-sweet chocolate, melted and cooled
  • 1 tablespoon milk
  • 1/2 cup confectioners’ sugar, for coating


  1. In a medium bowl, whisk together flour, cocoa, espresso, baking powder, and salt. With an electric mixer, beat butter and brown sugar until light and fluffy. Beat in egg until well combined; mix in cooled chocolate. With mixer on low speed, gradually add dry ingredients; beat in milk just until combined. Flatten dough into a disk; wrap in plastic. Freeze until firm, about 45 minutes.
  2. Preheat oven to 350 degrees. Line two baking sheets with parchment paper. Shape dough into 1-inch balls. Place confectioners’ sugar into a medium bowl; working in batches, roll balls in sugar twice.
  3. Place balls on prepared baking sheets, 2 inches apart. Bake, rotating sheets halfway through, until cookies have spread and coating is cracked, 12 to 14 minutes; cookies will still be soft to the touch. Transfer to a wire rack to cool completely.