Kelly's Chewy Double Chocolate Cookies

It's interesting to think about the odd things one remembers from the various homes lived in growing up. We didn't move a lot, per se, but we did live in several houses and thinking back to what I do remember, some of it is just strange. What sticks in your memory, you know?

King Road was the first house I have a memory of. Nothing about the inside of the house but outside I remember our dog got all tangled up in a pile of scrap barbed wire out behind the barn and my uncle cutting him free...poor little dog succumbed to his injuries anyway. On another occasion little Rina decided to head off down that long gravel driveway thinking she'd get the mail and suddenly Mom in that bronzey beigey beast of a car roaring up behind, dust billowing all around and her panicked face. Good gracious.

Then there was the house on the street with the fancy name. I remember vividly watching hockey with my Dad, me eating a banana and him combing out my hair wet from the bath. One of my favorite memories. There was a bridal shower where balloons filled with confetti were popped all over that brown chair in the living room. The backyard where I first learned to ride a bicycle and my Mom suntanning while making garage sale signs with a big black marker.

Oh, the house on the hill. I loved that house because of the big piece of country property it was on - treed and perched just on the side of the hill with a view like nothing else. The forts we built and the fun we had riding our bicycles...Dad building bonfires (because that's how country folk got rid of garbage don't you know) and tossing the odd fuse or lightbulb into the flames just for fun. Finding pieces of broken pottery in the dirt as my Dad landscaped; my littlest brother falling out of the pool and how frightening it was as Mom took him to the hospital because he kept dozing off. Mom hiding pieces of Trident gum in the plants so my birthday party guests could have a scavenger hunt. The cast iron woodstove and how another brother burnt his entire hand on it - the blister, oh my goodness the blister. My sister and I finding our new birthday bicycles in the storage shop under the patio.

Finally, the house where we lived the longest, and where I moved out on my own from. Far too many memories to list, in that house. I will however mention Kelly, our neighbor.

Her Mom passed along a recipe for double chocolate chip cookies to my Mom many many years ago and as a kid, I never really liked them. But boy oh boy do I ever like them now. They're rich and chewy and chocolately and really? There isn't one single reason I can think of for us both not to make them right now.

Kelly's Chewy Double Chocolate Cookies
Makes 4 dozen large cookies

1 1/4 cups butter
2 cups sugar
2 eggs
2 teaspoons vanilla
2 cups flour
3/4 cup cocoa
1 teaspoon baking soda
1/2 teaspoon salt
2 cups chocolate chips

Cream butter and sugar. Add eggs and vanilla; beat well. Add flour, cocoa, baking soda and salt. Blend well. Stir in chocolate chips.

Drop by spoonful onto parchment lined baking sheet. Bake at 350F for 8-9 minutes, do not overbake!!

The cookies will puff up while baking but flatten while cooling.
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Candy Cane Cookies

Remixing an old blog post today...hope you don't mind but these are too cute to skip!

Today's cookie? A retro cookie straight outta the aluminum tree and color wheel (ooooh I want so bad), Andy Warhol, go go boot and Elvis era - the Sixties, of course! Betty Crocker's Cooky Book, published 1963, showcased this funky cookie with it's twisted strands and when I first saw it via Cakespy, I knew it was going on the must-bake list this year.

The only changes made to the recipe was going the all butter route as suggested by Cakespy (the original recipe calls for a shortening and butter blend) as well as skipping the almond extract in favor of using all vanilla.

Candy Cane Cookies
Adapted From Betty Crocker's Cooky Book
Makes 4 dozen

1 cup butter
1 cup sifted icing sugar
1 egg
2 1/2 teaspoons vanilla extract
2 1/2 cups flour
1 teaspoon salt
red food coloring

Preheat oven to 375F.

Cream butter and sugar; add egg and vanilla. Blend thoroughly.

Spoon and measure flour, stir in salt. Add to butter mixture and combine.

Divide dough into two parts; blend red food coloring into one half until desired shade.

Taking small bits of dough from each color, roll each into 4 inch strips on a lightly floured surface. Place strips alongside one another, press gently together and twist. Very important - shape cookies one at a time or dough will become too dry to twist.

Place cookies on parchment lined baking sheet and curve the top of cookie down to form the handle of the candy cane. Bake approximately 9 minutes or until bottoms are just lightly browned. While still warm, remove to cooling rack and if so desired, sprinkle with sugar. Allow to cool completely.

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Peanut Butter M&M Cookies

There has been a jar of mini M&Ms in my baking cupboard since just before Christmas. I cannot, for the life of me, remember why I bought them. They catch my eye every time I open that particular cupboard and I've been waiting for the perfect opportunity to use them. Peanut butter M&M cookies? Yes please!

A peanut butter cookie is only as good as it's texture. They should be soft, but not overly chewy; firm but with a bit of crumble. Am I peanut butter cookie snob? Don't answer that...

These didn't quite meet my criteria, but the M&Ms were a fantastic addition. Perhaps a shorter bake time next go-round will improve the texture for me. I'm not sure I'll be able to make peanut butter cookies without M&Ms now. Matt thought the cookies were great and the Bear, well, if it's a cookie, it's awesome. He approved.

Peanut Butter M&M Cookies
Pennies on a Platter
Makes 2-3 dozen

1 3/4 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup shortening or butter for a flatter cookie
1/2 cup sugar
1/2 cup brown sugar
1/2 cup peanut butter
1 egg
1 teaspoon vanilla
2 tablespoons milk
1/2 large bag M&Ms

Preheat oven to 350F. Line baking sheets with parchment or silpat. Whisk together the flour, salt and baking soda in a medium bowl, set aside. With a hand or stand mixer, cream the shortening (or butter), sugars and peanut butter. Stir in the egg, vanilla and milk. Add the dry ingredients and mix till just combined. Using a wooden spoon, gently stir in the M&Ms.

Drop by tablespoons onto baking sheets and lightly press down with a fork to barely flatten cookies. Bake 10 minutes; let cool on wire racks.

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Candy Cane Meringue Kisses

The first time I tried a meringue cookie I remember thinking that it was the strangest thing I'd ever put into my mouth. Food-wise, that is. I've put other fascinating things into my mouth but this is heading off onto an uncharted and most likely unwelcome tangent so I'll end it now...

...annnnd meringue candy cane kisses! So pretty, no? The texture of a meringue cookie is interesting: very light and airy but with a delicate crunch as you bite into it. These particular cookies are flavored with peppermint but you could substitute vanilla, almond, whatever you'd like, really.

Meringue cookies make lovely gifts and require the barest minimum of packaging - something that allows the receiver to see what's inside works nicely here.

I'm probably going to regret this but...what's the strangest thing you've ever put in your mouth?

Candy Cane Kisses
Canadian Living
Makes 70

2 egg whites
pinch cream of tartar
1/4 teaspoon peppermint extract
1/2 cup sugar
red or green paste food coloring

Line 2 baking sheets with parchment and set aside. In a medium bowl, beat egg whites with cream of tartar until soft peaks form. Beat in peppermint, then sugar about 2 tablespoons at a time, until stiff glossy peaks form.

Fit a pastry bag with 1/4 inch plain tip. Use a small clean paintbrush or cotton swab to brush the inside of the bag with 2 stripes of the food coloring, opposite one another. Preheat oven to 200F. Spoon meringue into pastry bag. Pipe 1 inch cookie kisses onto baking sheets, 1 inch apart.

Bake until cookies are dry, about 1 1/2 hours. Turn off the oven and let cookies remain in the oven another 30 minutes. Transfer to a wire rack and let cool completely. Cookies will keep up to 1 week stored in an air tight container.

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Peanut Butter Blossoms

When I first saw a picture of these cookies I thought "I want to make those."

Then I made them.

And...meh. Don't get me wrong - this is a perfectly good peanut butter cookie recipe, and the chocolate Kiss on top is nice but...the whole package just didn't do it for me.

Have you ever made something that you had high hopes for that, in the end, didn't meet your expectations?

Peanut Butter Blossoms
How Sweet It Is
Makes 48

1 cup unsalted butter, softened
1 1/2 cups peanut butter
1 cup sugar
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla
3 1/2 cup flour
2 teaspoons baking soda
1/2 teaspoon salt
2 tablespoons milk
1/2 cup sugar for rolling
48 Hershey's Kisses, unwrapped

Preheat oven to 375F. Cream butter and peanut butter till smooth. Add sugars and cream for 2 to 3 minutes. Add eggs, one at a time, beating till combined. Stir in vanilla. Add flour, baking soda and salt, mixing until just combined. Add milk. Cover and refrigerate for 30 minutes or up to 2 days.

Roll dough into 1 inch balls and roll in sugar. Place on baking sheets about 1 inch apart. Bake for 5 minutes, remove from oven and press 1 Kiss into the middle of each cookie. Return to the oven and bake an additional 2 to 3 minutes. Remove and let cool completely.

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Chocolate Espresso Snowcaps

Hold the phone. Christmas (yes, I said Christmas, get over it) is only how many days away? I'm thankful to be on top of my baking projects so far this year...yes, there have been a few recipes tossed directly into the trash (who's counting? Not me!) but I think I've finally found my kitchen mojo again, thank goodness.

So, these cookies. Did they ever test my patience. The dough is sticky and very, very soft. Do not attempt to shape them without allowing them a good sit in the fridge or even the freezer - I went so far as to return the bowl of dough to the fridge between setting up sheets of oven-ready cookies. Running my hands under cold water just before shaping helped as well.

Despite being one of the most finicky cookies I've ever made, they are delicious. I underbaked them just slightly because I prefer a chewier cookie, but even with the underbaking there is a slight crackle when biting into them. The espresso powder gave these cookies a whole new dimension that even myself, not a coffee drinker, enjoyed. However! I doubled the recipe and instead of using eight teaspoons, used only six. I suggest taking into account the preferences of those who will be eating these cookies, and use the appropriate amount of espresso powder based on that.

I was asked if instant coffee would work in place of the espresso powder and in my opinion, I do believe it's possible. My suggestion is to heat the tablespoon of milk and use it to dissolve the instant coffee granules.

What's the most finicky cookie you've ever made?


Chocolate Espresso Snowcaps
Martha Stewart
Makes 18

1/2 cup flour
1/4 cup unsweetened cocoa powder
4 teaspoons instant espresso powder
1 teaspoon baking powder
1/8 teaspoon salt
4 tablespoons unsalted butter
2/3 cup packed brown sugar
1 large egg
4 ounces bitter or semi sweet chocolate, melted and cooled
1 tablespoon milk
powdered sugar for rolling

Sift together flour, cocoa, espresso powder, baking powder and salt in a medium bowl. In a large bowl, cream butter and brown sugar till light and fluffy. Beat in egg until well combined; mix in cooled chocolate. With mixer on low, add flour mixture gradually. Beat in milk until just combined. Refrigerate until firm, about 45 minutes.

Preheat oven to 350F. Line baking sheets with parchment and set aside. Shape dough into 1 inch balls. Pour powdered sugar into a medium bowl and working in batches, roll balls in the sugar twice, letting them sit in the sugar between coatings. There should be no dark dough visible.

Place cookies on baking sheets, 2 inches apart, and bake until cookies have spread and coating is cracked, about 12-14 minutes. Cookies will be soft to the touch. Cool cookies on wire rack.

Cookies will keep for up to a week in an airtight container at room temperature.

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Gingerbread Trees with Lemon Icing

I lamented via Twitter and Facebook how I was having a terrible, no-good baking day. Four projects, all thrown into the bin. In a last ditch effort to regain a shred of my dignity, I made the dough for these gingerbread cookies and tossed it in the fridge to chill overnight; I was hoping for better luck the next day.

This is a very basic gingerbread cookie recipe. The twist is the lemon icing which, although I was hesitant about at first, turned out to be exactly what these cookies needed.

I want to be honest about these cookies. They really are quite pretty, and once 'flocked' (get it? flocked? haha?) with the tangy citrus icing, don't taste too bad - if a bit on the under-spiced side. It's the texture I've got a problem with. My goodness but do they crumble! I experimented with baking times in an attempt to reduce the dry, crumbly texture but was not able to resolve the problem. If I make them again, I'm going to try reducing the amount of flour in the recipe as well as handle the dough as little as possible. Perhaps I'll roll them out a little thinner as well.

Once the icing has dried and hardened, the cookies can easily be packaged and given as a gift. My mother in law loves gingerbread, so another batch with the above adjustments will most likely make their way out of my kitchen soon.

Gingerbread Trees with Lemon Icing
Everyday Food
Makes 60

2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon cinnamon
1 teaspoon coarse salt
1 cup unsalted butter, softened
3/4 cup sugar
1 large egg
1/4 cup molasses
2 tablespoons fresh lemon juice
1 1/3 cups powdered sugar
sanding or coarse sugar

In a medium bowl, whisk together flour, baking soda, ginger, cloves, cinnamon and salt. In a large bowl, beat butter and sugar till creamy, about 3 minutes. Add egg and beat to combine. Add molasses and beat to combine. Scrape down bowl as required. With mixer on low, gradually add flour mixture and beat till combined. Wrap dough in plastic and refrigerate till firm.

Preheat oven to 350F. On a lightly floured work surface, roll out dough to 1/4 inch thickness. Cut dough into small 2 inch wide shapes.. Arrange cookies on a parchment lined baking sheet and bake till firm and golden at the edges, 10 to 12 minutes. Let cool completely on parchment on wire racks. Cookies will keep in airtight containers up to 1 week.

In a small bowl, combine lemon juice and powdered sugar and whisk till smooth. Drizzle over cooled cookies and sprinkle with sugar, if desired.

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Daring Bakers March '10 - Orange Tian

Snuck this one in just under the wire. I'd actually forgotten about it until I saw another Daring Baker post about hers. Panic! I quickly whipped mine up yesterday.

The only change was using a Seville orange marmalade I'd made a short time ago (from Simply Recipes) instead of the marmalade recipe listed below. Seville orange marmalade is truly an acquired taste. I myself don't like it, but Matt, my mother in law and my nephew do. They tell me the bitterness is a trait of Seville orange marmalade; I don't think I'll ever choose it for my toast, though.

Orange Tian. I would make this again but using the method for marmalade as listed in the recipe. Very pretty assembled dessert with numerous components that might turn a few people off the recipe: pâte sablée (a cookie, put simply) for the base; also an orange marmalade, caramel sauce and whipped cream. All of the components could be prepared ahead of time, however, and assembled shortly before serving.

Both Matt and I enjoyed this dessert. It's very refreshing, light, and clean tasting. Absolutely stunning visually, and because it's assembled as individual servings, it would make for a perfect ending to a lunch or dinner party.


Orange Tian
Alain Ducasse's Cooking School of Paris
Makes 6 individual desserts

Pâte Sablée
2 medium egg yolks at room temperature
6 tablespoons plus 1 teaspoon sugar
1/2 teaspoon vanilla
1/4 cup plus 3 tablespoons unsalted butter, ice cold and cubed
1/3 teaspoon salt
1 1/2 cups plus 2 tablespoons flour
1 teaspoon baking powder

Marmalade
1/4 cup plus 3 tablespoons freshly squeezed orange juice
1 large orange for orange slices
cold water
5 grams pectin
granulated sugar: the same weight as the weight of the orange slices once cooked

Orange Segments
8 large oranges

Caramel
1 cup sugar
1 1/2 cups plus 2 tablespoons orange juice

Whipped Cream
1 cup heavy whipping cream
3 tablespoons hot water
1 teaspoon gelatin
1 tablespoon icing sugar
1 tablespoon orange marmalade

For the pâte sablée: put the flour, baking powder, butter and salt into a food processor.In a separate bowl, add the egg yolks, vanilla and sugar and beat with whisk until mixture is pale. Pour egg mixture into the flour mixture in the food processor. Process this combined mixture until the dough just comes together. If the dough is too crumbly, add a few drops of water and process until dough forms a ball. Shape into a disc, cover with plastic wrap and chill for 30 minutes in refrigerator.

Preheat oven to 350F.

Roll out the dough on a lightly floured surface to 1/4 inch thick circle. Using the same size cookie cutter as your molds will be, cut out circles of dough and place on a parchment lined baking sheet. Bake for 20 minutes or until cookies are golden.

For the marmalade: finely slice the orange. Place the orange slices in a medium sized pot filled with cold water. Simmer 10 minutes. Discard the water and refill with fresh cold water. Blanch another 10 minutes. Repeat 3 times, changing the water each time. This process removes the bitterness from the orange peel.Once blanched, drain slices and let cool. Once cooled, mince finely. Weigh the slices and measure out the same amount of granulated sugar.

In a pot over medium heat, add the orange slices, sugar, orange juice and the pectin. Cook until the mixture reaches a jam consistency, about 10 to 15 minutes.Transfer to a bowl, cover with plastic wrap and set in refrigerator.

For the orange segments: cut the oranges into segments over a shallow bowl and reserve the juice. Add segments to the bowl with the juice. Learn how to segment an orange over at Suitable For Consumption.

For the caramel: place the sugar in a pan over medium heat. Once the sugar begins to bubble and foam, slowly add the orange juice. As soon as the mixture starts boiling, remove from the heat and pour half the mixture over the orange segments.Reserve the other half of the caramel mixture to be spooned over assembled dessert.

For the whipped cream: in a small bowl, add the gelatin and hot water, stirring well until the gelatin dissolves. Let the gelatin mixture cool to room temperature while making the whipped cream.

Combine the cream in a chilled mixing bowl. Whip the cream using a mixer on low speed until the cream starts to thicken. Add icing sugar. Increase the speed to medium high and whip till the beaters leave visible but not lasting trails in the cream. Add the cooled gelatin slowly while beating continuously. Continue whipping until the cream is light, fluffy and forms soft peaks. Transfer to a bowl and fold in orange marmalade.

To assemble: ensure you have room in your freezer for a small baking sheet of desserts. Line a small tray or baking sheet with parchment. Lay out 6 cookie cutters or molds onto the sheet. Drain orange segments on towels. Have marmalade, whipped cream and baked pâte sablée ready to use.

Arrange orange segments at the bottom of each cookie cutter or mold. Arrange snugly, how you would arrange slices apples for a tart. This will be the top of your dessert so ensure it is decorative.

Top the orange segments with two spoonfuls of whipped cream and spread gently so it fills the cookie cutter or mold in an even layer. Leave 1/4 inch at the top for the pâte sablée.

Spread a small amount of orange marmalade evenly on each pâte sablée and carefully place that side onto the whipped cream, pressing gently to compact. Place desserts into freezer to set for 10 minutes.

Run a small knife around each cookie cutter or mold to ensure the dessert will unmold easily. Place a serving plate on top of each dessert and flip over. Carefully remove the cookie cutter and add a spoonful of warmed caramel sauce. Serve immediately.

The 2010 March Daring Baker’s challenge was hosted by Jennifer of Chocolate Shavings. She chose Orange Tian as the challenge for this month, a dessert based on a recipe from Alain Ducasse’s Cooking School in Paris.

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NYT Jacques Torres Chocolate Chip Cookies

Run, do not walk, run to the store and purchase any ingredients you may need to make these cookies. You'll have to wait at least 24 hours before baking them but the sooner you get started, the sooner you can blow your mind with what I think is finally, finally the ultimate chocolate chip cookie.

They look exactly how I've always imagined my chocolate chip cookies to look. And they taste exactly how I've always imagined they should taste . Oh good heavens. Seriously. Just chewy enough thanks to the bread and cake flours plus the requisite chill time; they have the right amount of crispness around the edges and the dark chocolate disks rather than chips? Perfection.


NYT Chocolate Chip Cookies
New York Times
Makes 1 1/2 dozen 5-inch cookies

2 cups minus 2 tablespoons cake flour
1 2/3 cups bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
1 1/4 cups unsalted butter
1 1/4 cups light brown sugar
1 cup plus 2 tablespoons granulated sugar
2 large eggs
2 teaspoons vanilla
1 1/4 pounds dark chocolate disks

Sift flours, baking soda, baking powder and salt into a bowl. Set aside. Using a mixer (hand or stand), cream butter and sugars together until very light, about 5 minutes. Do not skimp on the beating time. Add eggs, one at a time, mixing well after each addition. Add the vanilla. Reduce speed to low and add dry ingredients. Mix until just combined. Drop in chocolate and incorporate without breaking pieces.

Press plastic wrap against the dough and refrigerate for 24 to 36 hours. The dough can also be used in batches at that point, keeping the remaining dough refrigerated up to 72 hours. To bake, preheat oven to 350F. Line a baking sheet with parchment or Silpat and set aside. Scoop generous golf ball sized mounds onto the baking sheet, making sure to turn any poking up chocolate pieces on the horizontal - this makes for a more attractive looking cookie.

Bake until golden brown but still soft, 18 to 20 minutes. Rotate baking sheet halfway through baking time. Transfer baking sheet to a wire rack for 10 minutes then transfer cookies to the wire rack to cool completely. Repeat with remaining dough. Eat warm, at room temperature or even frozen.


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Gingerbread Bears

Another Christmas cookie for gift giving - gingerbread men. This is Dorie Greenspan's fabulous gingerbread recipe: it's traditional in taste, and the texture of the baked cookie is variable depending on how you like your gingerbread (bake less for a softer, chewier cookie and the suggested time for a firmer cookie).

Spice Roll Out Cookies
Bon Appétit
Makes 60 small or 20 large cookies

3 1/2 cups all purpose flour
2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon dry mustard
1/8 teaspoon ground cloves
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup (packed) golden brown sugar
1/2 cup mild-flavored (light) molasses
1 large egg
1/2 teaspoon vanilla extract

Sift flour, ginger, cinnamon, baking soda, salt, allspice, nutmeg, mustard, and cloves into a large bowl. Beat the butter in a second large bowl at medium speed until smooth.

Add brown sugar to butter and beat 1 minute. Add the molasses and beat until fluffy. Add egg and beat until well blended, about 1 minute. At low speed, beat in vanilla. Add the flour spice mixture and beat till just blended.

Form dough into ball and divide in half. Form halves into balls and flatten into disks. Wrap separately in plastic and chill until firm; 4 hours to 2 days.

Preheat oven to 350F. Line 2 baking sheets with parchment paper. Work with just 1 disk at a time, leaving the other chilled, roll out the dough between 2 sheets of wax paper to 1/8 inch thickness for small, 2 inch cookies and 1/4 inch thickness for 3 to 4 inch cookies.

Using whatever cookie cutter you prefer, cut out cookies and transfer to parchment lined sheets, spacing 1 inch apart. If the dough becomes too soft to work with, place in freezer on waxed paper lined sheets for 5 to 10 minutes. Use scraps to re roll and cut more cookies until all scraps are used.

Bake until cookies are firm on top and slightly darking around edges, about 8 minutes for smaller cookies and 12 minutes for larger cookies. Cool completely on rack.

Decorate with royal icing, then sprinkles or other decorations, if desired. Let stand till icing is set.


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Best Sugar Cookies Ever

The quintessential sugar cookie. I think it's one of the trickiest cookies to bake simply because everyone has their own idea of how a sugar cookie is supposed to taste or what the textures is supposed to be like. Mine are either dry and crumbly, or they're a perfect crumb with hardly a flavor to speak of. The sugar cookies that make me cringe are the ones you see so covered with decorative icing that the cookie goes undetected.

This particular sugar cookie recipe turned out to be a huge winner - it was the first time I've tried this cookie recipe and I've already made it twice - that's over 150 cookies. They are tender and almost chewy. The vanilla comes through just enough to give the cookie great flavor without overpowering and they are delicious even without frosting - we haven't actually had them with frosting yet.

We'll definitely be including these in our handmade Christmas gift baskets.


Granny's Sugar Cookies
Recipezaar
Makes approximately 84 cookies

1 1/2 cups sugar
1 1/2 cups butter, softened (do not substitute!)
2 large eggs
2 tablespoons vanilla extract
4 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cream of tartar

Preheat oven to 350F.

Cream sugar and butter till fluffy; add eggs and vanilla, beat well.

Combine dry ingredients and gradually add to creamed mixture till completely blended. Cover and chill at least 30 minutes.

On a lightly floured surface, roll out dough to 1/4 inch thickness and cut with cookie cutters dipped in flour to prevent sticking. Transfer cookies to a parchment lined baking sheet.

Bake 10 to 12 minutes or until just faintly golden around edges. Remove from oven and allow to cool completely on wire racks. Decorate with frosting if desired.


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Salted White Chocolate Oatmeal Cookies

The Bear, Matt, and I are in the midst of colds with hacking coughs and sinus issues but we're trying not to let that dampen our Christmas spirits too much!

When a recipe gets mentioned on more than one blog, you know you have to try it - and I thought it would be a perfect gift for my Mom. I made a batch of these crispy, sweet and salty cookies yesterday, packaged them up and gave them to her last night at our family Christmas gathering.

They're really good. I'm not a big white chocolate fan but combined with the oats and the sprinkling of coarse salt...magic.

Crispy Salted Oatmeal White Chocolate Cookies
Smitten Kitchen who adapted from Cook's Illustrated

1 cup flour
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
14 tbsp (1 3/4 sticks) unsalted butter, slightly softened
1 cup sugar
1/4 cup packed brown sugar
1 egg
1 tsp vanilla extract
2 1/2 cups old fashioned rolled oats 6 oz good quality white chocolate
flaky sea salt or kosher for sprinkling

Preheat oven to 350. Line baking sheet with parchment paper or Silpat.

Whisk flour, baking powder, baking soda and salt in a medium bowl.

Beat butter and sugars till light and fluffy. Scrape down bowl with rubber spatula, then add egg and vanilla and beat until incorporated. Scrape down bowl again. Add flour mixture gradually and mix until just incorporated and smooth.

Gradually add oats and white chocolate and mix until well incorporated.

Divide dough into 2 tbsp portions for each cookie and roll between palms into balls, then place on lined baking sheets about 2 1/2 inches apart. Using fingertips, gently press down each ball to about 3/4 inch thickness.

Sprinkle a bit of sea or kosher salt on each cookie and bake until cookies are a deep golden brown, about 13-16 minutes, rotating baking sheets halfway through. Transfer baking sheets to a wire rack to cool.

Makes approximately 2 dozen cookies.


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