Tag Archives: cookies

Old Fashioned Old Fashioned Oatmeal Cookies

No I did not stutter in my title.

I am presenting you with a cookie made of old fashioned oats, that tastes like an Old Fashioned cocktail.

Ya feel me?

This whole thing came to be because I have a slight Mad Men obsession. Every time I get out our big canister of old fashioned oats, I think to myself, “Ha! I should make this bowl of oatmeal Old Fashioned just like Don Draper’s favorite drink.” Well, of course that would be ridiculous (…even though I am probably going to try it…), but then I got to thinking about what else old fashioned oats are good for.

Bam! A cookie idea was born.

I totally got in touch with my inner Betty Draper in order to make these too. Oh boy.

Well first off, I showed up at the liquor store right whenever it opened…at 11 AM…to buy bitters…with a barefoot Monkey on my hip.

Mmm hmm. I’ll just let that mental image sink in for a moment.

Classy huh? I felt like to really complete the picture I should have stood outside the store and smoked a cigarette while I let her play in the parking lot.

Well, as it turns out, the ABC Store doesn’t sell bitters. And apparently you can just buy it right at your grocery store.  It is over next to the grenadine and margarita salt. So you can save yourself the embarrassment and just keep your barefoot babies where the belong ya’ll — at the grocery store.

Shoo.

So when I got home after picking up The Dude from preschool I immediately mixed myself up a little Old Fashioned cocktail. You know, just a little something something to take the edge off with my lunch.

Okay I am totally kidding. I mean, I did mix up the drink, but only so I could taste it because I had never had an Old Fashioned before. And I figured I should probably try the actual drink before I attempted a baked good that it was inspired by. Now before you go calling DHR on me, I will have you know I only had a few sips. Promise. But I will tell you, even having only a few sips of hard liquor in the middle of the day made me feel so Betty.

I have never felt more strongly connected to the Draper family.

Wow. The 60’s must have been a real special time to be a parent.

You know what else is real special? These cookies.

They are soft and chewy (aren’t the best cookies always soft and chewy?) with a nice little spicy punch from the orange zest and bitters which, as it turns out, is a really fun little flavoring (think along the lines of pumpkin pie spice). The bourbon is understated and lends a heady sweetness that is balanced out by the tart cherries.

Here’s the recipe.

Old Fashioned Old Fashioned Oatmeal Cookies

makes 1 dozen cookies

1/2 cup salted butter, softened

1 cup brown sugar

2 cups old fashioned oats

1 cup all purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

3 tablespoons milled flax seed + 4 tablespoons water (or 1 egg)

1/2 teaspoon Angostura bitters

1/2 teaspoon vanilla

1/2 teaspoon orange zest

4 tablespoons bourbon

4 tablespoons dried cherries

Preheat oven to 350.

In a mixer, beat butter and sugar on medium speed until fluffy. About 3-5 minutes.

Meanwhile in a medium bowl, combine oats, flour, baking powder, and salt. Set aside.

Add flax “egg” (I used the flax egg method in my testing because I wanted to taste the dough as I went along, but had every intention of making the cookies with a real egg. However, I liked the nuttiness the flax gave the cookies so much, I decided to keep it in my final recipe. You can add a real egg if you prefer, though.) and stir until combined.

Mix in bitters, vanilla, orange zest, and bourbon to the butter mixture.

Dump the dry ingredients into the wet, and stir until combined.

Give the cherries a rough chop and fold them into the cookie dough.

Mound the dough into 2 tablespoon sized balls onto a greased cookie sheet, and gently flatten out just a bit with your hand.

Bake for 20 minutes.

Amazing Cold Fighting Cookies

This week has totally kicked my tail.

I think I mentioned last Saturday that The Dude was sick. Well she is better now, but of course Monkey and I caught her cold. That by itself wouldn’t be so bad except that I was a single parent this week.

The Hubs had to go out of town for work. When he left I had a whole list of fun projects I would do while I had the house to myself after the girls went to bed. I was going to work on recipes, get some random deep cleaning done, try out a project on my new sewing machine, and maybe paint my fingernails while watching Sex and the City. But then the day after he left, Monkey Mode and I woke up with fevers. Swell. So guess how many of those things I got to check off of my to-do list?

That’s right. A big fat zero.

Oh well. I know things could be worse. A lot worse for that matter. But knowing that doesn’t change the fact that it was a crappy week.

So anyway, since everyone is disease fighting around these parts, I naturally started forcing citrus down their throats as often as possible. But then I thought about zinc and what a wonderful immune booster it is.  So I started Googling foods that are high in Zinc. Well gosh darn it if wheat germ isn’t number two on the list — one of my favorite foods to throw into baked goods and oatmeal. In fact, one of my new found favorite cookies has wheat germ as one of the main ingredients.

So I was inspired to bake up a citrusy, wheat germy (how appetizing does that made up word sound??) treat that the girls would get excited about eating to help bolster that immune system a bit.

Here is what I came up with. I think you will like them. Light and healthy. The wheat germ is fun because it doesn’t weigh the cookies down like whole wheat flour does. It actually stays quite tender and gives the cookies a slightly nutty flavor. And the grapefruit (I know this is a shocking ingredient choice since I have never used grapefruit in any of my recipes before…) is understated and gives it a nice sweet freshness. The honey sweetens them up with a pretty floral note. Lovely

As with most of the baked goods that The Dude and I to make together, I used flax seed in the place of an egg. I like that it adds in some healthy fats, but mostly I just like that I don’t have to worry about rogue fingers scooping samples as we go. You can definitely substitute an egg if you would rather. But I will also tell you honestly that while we enjoyed the baked cookies, we also just snacked on the leftover dough straight out of the refrigerator. So I’m just saying that it wouldn’t be the worst thing that you ever did to treat your sick kiddos to Amazing cold Fighting Cookie Dough…just sayin’.

Amazing Cold Fighting Cookies

1/4 cup milled flax seed

1/2 cup freshly squeezed grapefruit juice (1 medium grapefruit)

5 tablespoons butter, softened

1/4 cup honey

1 teaspoon vanilla

3/4 cup wheat germ

1/2 cup all purpose flour

1/2 cup oats

1/4 teaspoon salt

1/2 teaspoon soda

1/4 – 1/2 teaspoon freshly ground ginger to taste

Combine flax seed and grapefruit juice in a small bowl and set aside.

Beat butter, honey, and vanilla until well combined 2-3 minutes.

In a separate bowl combine  wheat germ, flour, oats, salt, soda, and ginger.

Add the dry ingredients to the butter mixture and stir until just combined.

Pour in the grapefruit mixture.

Place dough in the refrigerator for at least 30 minutes to set.

Preheat oven to 350.

Place 2 tablespoon sized mounds onto a lightly greased cookie sheet and bake for 12 minutes. (The cookie will still be slightly soft to the touch. Do not over bake.)

Dough will keep up to a week in an airtight container in the refrigerator.

I asked The Dude to show me what cookies would look like if they were fighting a cold.

I’m not sure if she totally caught my meaning, but it is still cute.

Brown Butter, Molasses, and Cider Shortbread Cookies

Well people we made it to the week of Christmas!

Are you all ready to go? Are all of the presents bought up? The house clean for company, or if you are traveling, is the packing done? Have you finalized your goody menu? Am I totally giving you a panic attack?

Sheesh. I’m pretty sure I just gave myself one. Are your wine glasses clean? Maybe it’s time to dirty one up.

I’ll wait.

Okay. Now that we are starting to feel a bit more relaxed, let’s talk about those goodies. As if I haven’t already made enough fattening stuff over the past few weeks, I thought I would play around with some shortbread cookies for you.

These are pretty fun. A perfect holiday cookie. The molasses gives them such a rich, warm flavor. And then at the end you get the slightest kick of sweet apple cider. Very nice.

But really it is all about the brown butter.

See all those little brown specks in there? Heaven. When you brown butter, it becomes nutty. The nuttiness is what makes these cookies really special. Special enough for the big guy. I’m pretty sure these are the cookies that Santa will get on Christmas Eve.

Uh-oh.

Great. And now she is beckoning her father over for a taste as well.

Okay so maybe Santa won’t be eating this particular batch of cookies.

Wonderful.

Well I guess I can’t cross cookie baking off of my to-do list just yet. Looks like it’s time for me to head back to the kitchen.

Where did my wine glass go?

Brown Butter, Molasses, and Cider Shortbread Cookies

1/2 cup butter

2 cups all purpose flour

1/4 teaspoon salt

1/4 cup molasses

1/2 cup apple cider

1 teaspoon vanilla

Preheat oven to 350.

In a small pan cook butter over medium high heat until brown and bubbly. About 10 minutes.

Turn off heat and let cool to room temperature.

In a small bowl stir together flour and salt, and set aside.

Combine butter, molasses, apple cider, and vanilla in a mixer.

Stir in dry ingredients.

Roll out to a 1/4 inch thick disc, and cut into desired shapes.

Bake for 12 minutes.

When cooled, coat with Apple Cider Glaze (recipe below).

Apple Cider Glaze

1/2 cup plus 3 teaspoons apple cider, divided

1 cup powdered sugar

Boil 1/2 cup apple cider over medium high heat for ten minutes, stirring occasionally until it is reduced by half.

Let cool completely (it will continue to thicken into a syrup-like consistency) before stirring it into powdered sugar.

Add in 1 teaspoon of unreduced cider at a time until desired consistency.

Chocolate Chip Banana Bread Cookies

Shhh….come over here and let me tell you a little secret…

These cookies are…vegan!

What?!

Look, Ma! No dairy!

Yep. You are scared now aren’t ya?

Don’t be. I have totally been inspired by these healthy cookies that I have been making lately from Mama Pea and Joy the Baker. I love the idea of letting The Dude have a cookie whenever she wants, not worrying about how terrible it is for her, and actually getting something healthy in her as a bonus. We have been enjoying these cookies so much lately that I decided it was time to try to whip one up of my own. And I really like the results.

If you just give these a try I think you will really like them too. They really are somewhere in between banana bread and a cookie. Soft and slightly chewy. I am kind of on the fence as to whether or not to call these healthy because they do have a good bit of sugar in them (it’s a cookie for crying out loud!), but they have some redeeming qualities with the oats, whole wheat flour, flax, and bananas. And dark chocolate actually is better for you than milk chocolate (Bonjour, antioxidants! Enchante!).

So I’ll let you make the decision as to whether or not to call them healthy. You will definitely call them delicious.

First mash your banana. Then stir in the flax seed and wet ingredients. Set it aside.

Then mix up the dry ingredients.

Why yes, it was a tutu kind of day. Why do you ask?

Then stir the wet in with the dry and fold in the chocolate chips.

Did I mention the best part of making vegan cookies?

Frankly, we were lucky that we had enough dough left to make cookies at all.

Now that you have stirred the dough together, preheat the oven so that the dough has time to set up and bind for a couple of minutes. Then once the oven is preheated, place little balls of dough onto a greased cookie sheet.

Try to let them cool down enough so you don’t burn yourself before you eat these okay?

Vegan Chocolate Chip Banana Bread Cookies

1 banana
3 T flax seed
1 tabelspoon vanilla
1/4 cup maple syrup
3/4 cup whole wheat flour
1/2 cup old fashioned oats
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup brown sugar
1/4 cup (overflowing) dark chocolate chips

In a medium bowl mash banana with a fork until smooth. Stir in flax, vanilla and syrup. Set aside

In a separate bowl stir together flour, oats, cinnamon, nutmeg, baking powder, salt, and brown sugar.

Combine wet and dry ingredients.

Fold in the chocolate chips.

Preheat the oven to 350 after mixing the dough. This gives it has a couple of minutes to set up.

Place little mounds on a cookie sheet a couple inches apart and bake for 20 min.

Saturday Selections: Bourbon and Coke Whoopie Pies

To me, there are few things in the world as synonymous with Alabama football as bourbon and Cokes.

Back when The Hubs and I were in college, it was just what you drank on game day. I’m not really sure why this is the drink. Maybe because it looks pretty innocent in a red cup while walking around the Quad. Or maybe because the mini bottles are fairly easy to sneak into the stadium and then mix with a Coke you buy on the inside. (For the record, I really never sneaked any in. I was too chicken.)

And just in case you wanted to know, it was considered appropriate Game Day Bourbon and Coke decorum to mix it up with the handle of your shaker and hurl the drink down towards the field when there was a bad play.

I know. Classy, right?

Even now, like some sorta crazy hippie flashback, the mere whiff of bourbon will have me spontaneously shout out, “Roll Tide!”

It was for this reason that I knew I had to make some sort of Saturday Selection inspired by my game day drink of choice in college.

Folks, if you enjoy this beverage, you will absolutely go ape for these cookies.

Oh my gracious.

Lovely, rich, tender, ultra-chocolatey little cakes sandwiched around a sweet buttercream with a hint of Coke.

Oh and did I mention that they are heavily flavored with bourbon?

When I was baking these up, I scooped a little batter onto my finger to get a quick taste, and got a little drunk.

In my pajamas.

At 8:00 in the morning.

While The Dude was eating a bagel.

OK so I’m just kidding about getting drunk part. But I do feel quite certain that had I eaten more than just a taste I would have been feeling it. (“Rollll Tiiiiide!”)

So yeah, I would advise you not to sample too much of the batter before you bake it lest you get wasted face before noon.

I mean, unless that’s your thing. I dunno, maybe it’s game day and you do what you want…whatever…it’s all good.

This is a pretty straight forward little recipe. So don’t worry, you are going to impress all of your friends without making a big fuss in the kitchen.

I made mini whoopie pies because they are pretty rich. I used a 2 tablespoon scoop for each half of the cake.

Then once they were baked and had cooled completely I piped in a generous helping of the Coke buttercream. I used the number 12 Wilton tip, which was the biggest one I had, but just use whatever will be the easiest for you. I promise I won’t tell anybody if you just use a butterknife.

Then you just plop another cake on top of that (The Dude”s technical term for this is “the lid”). You may certainly go ahead and start eating them now, but I really think that they are better once they have a had a little time to set up in the fridge.

Now go on and make these for your football viewing snack today.

This way you can have your cake and drink it too.

Bourbon and Coke Whoopie Pies

Makes 19

For the Coke buttercream:

1/2 cup butter, softened

1/2 teaspoon vanilla

3 tablespoons Coke

3 cups powdered sugar

1/4 teaspoon salt

Beat together butter, vanilla, and Coke until well combined.

Gently mix in powdered sugar and salt.

Pour into piping bag and let chill in the refrigerator for at least one hour(but may be made up to one week in advance).

For the cakes:

1/2 cup butter, softened

1 cup sugar

1/2 cup bourbon

1/2 cup Coke

1 egg

1/2 teaspoon vanilla

1 3/4 cup all purpose flour

3/4 cup cocoa powder

1 teaspoon baking powder

1/4 teaspoon baking soda

1 teaspoon salt

Preheat oven to 350.

Cream sugar and butter together until light and fluffy.

In a separate bowl sift together flour, cocoa powder, baking powder, baking soda, and salt.

Add wet ingredients to the butter mixture.

Gently stir in the dry ingredients a little at a time until well incorporated.

Scoop out 2 tablespoons at a time onto a baking sheet about 1 inch apart.

Bake for 12 minutes.

Let cool completely before piping icing in between two cakes.

Store pies in the refrigerator.

Saturday Selections: Chocolate Covered Pretzel Stuffed Peanut Butter Cookies

Is it just me or are my recipe titles getting longer and longer?

I seriously apologize, I just didn’t know what else to call them. Let’s break it down shall we?

Pretzels, covered in oozing, melted chocolate chips, all tucked inside a peanut butter cookie.

Ummm. Yeah. That’s right.

You don’t know whether to love me or hate me do you?

It’s cool. The Hubs can’t decide either.

I kid. I kid.

I think that these would be so fun to have to munch on during a football game.

Now I will admit that they do take a few minutes to put together, but there is nothing at all hard about them. And while I haven’t tried it, I can’t see any reason that it would be a problem to have them all ready to go into the oven long before you bake them. So if you wanted to make them on a Friday night and just pop them in the oven at halftime on Saturday, I think it would be awesome.

We start off with just a basic peanut butter cookie.

To begin, cream together peanut butter, butter, and sugar.

Now this step is totally optional, but if you want,  you can take a quality control moment with a pretzel here.

Oh OK….The Dude wants some too now…

I know I’m partial, but seriously, could The Dude be more gorgeous?

Ummm, now would somebody please go throw some raw eggs over in the peanut butter mixture so The Dude and I will quit eating this stuff!

Phew. Thanks.

Mix in the rest of the ingredients and you are good to go.

Once your dough has come together, scoop out 2 teaspoons at a time and roll them into little balls. Then flatten them out. You are going to need two discs for every cookie, and you want to make one of the discs slightly larger than the other (the larger one is going to be your top and needs to lay across all of the delicious filling).

While I was doing this, I had The Little Dude break up some pretzel sticks into a bowl.

Completely cover half of your discs with a little mound of pretzel bits (the cookies are going to puff up all around it so you will probably put on a little more than you would think you need).

Then dollop 1/4 teaspoon of peanut butter on top of the pretzels. This just gives the cookie even more peanut butter oomph, and gives the chocolate chips something to stick to.

Now sprinkle on about 1/4 teaspoon of chocolate chips. These are going to melt all down onto the pretzels giving you the “chocolate covered” part.

And now sprinkle on a little bit of kosher salt over the top. This is, of course, the part that I forgot to photograph, and probably the one that would be the most helpful for you to see. Obviously, you don’t want to go overboard with the salt here, but it just brings out the flavor of the pretzels. You’ll see.

Once you have all of your stuffings stacked up, carefully pick up the wider cookie circle, place it over the top, and press down the edges to seal.

They are finally ready to go into the oven!!!

When they come out,  give them a few minutes to cool so that they don’t scald your tongue, but definitely eat them warm. This is a must.

(Yes, I was totally too busy eating these cookies lazy and waited to take the pictures until well after they had cooled, but eat them warm!)

The cookies are dense and not overly sweet. The chocolate and peanut butter are soft and gooey. And the pretzels are an unexpected salty crunch.

It’s pretty much awesomeness.

Chocolate Covered Pretzel Stuffed Peanut Butter Cookies

1/4 cup softened butter

1/2 cup creamy peanut butter

2/3 cup brown sugar

1/2 tablespoon vanilla

1 1/2 tablespoons milk

1 egg

1 1/4 cup all purpose flour

1/2 teaspoon baking soda

broken pretzel pieces

peanut butter

chocolate chips

Preheat oven to 375.

In a mixer, beat together butter, peanut butter, and brown sugar until fluffy.

In a separate bowl, combine flour and baking soda.

Stir in vanilla, milk, and egg to the peanut butter mixture.

Fold in the dry ingredients.

Measure out two teaspoons of dough. Roll it into a ball and flatten. Prepare two discs for each cookie in this manner, flattening out half of them to a slightly larger piece than the others.

Top the smaller discs with pretzels, peanut butter, chocolate chips, and kosher salt. Gently cover the mound with the larger cookie dough disc, and press the edges to seal.

Bake for 18 minutes.

Serve warm.

Lovely

Strawberry Shortcake Cookies

I bet you guys thought you had me all figured out didn’t you? You thought I only cooked healthy stuff. Turns out, I’m full of surprises, huh?

I have to give the hubs credit for this idea. I am pretty sure we had just finished up a batch of plain shortbread cookies, when he said, “Ooooo you know what you should do? Make strawberry shortbread cookies.” I was so proud.

I have been in love with this shortbread cookie recipe for some time now. When the Little Dude was 18 months old, I decided she was old enough for us to start the Christmas tradition of making cookies for Santa together. I knew I wouldn’t be able to keep her from eating the dough, so I was on the lookout for an egg free recipe. My beautiful sister told me about these, and now they are seriously the only shortbread recipe I use. It is perfect. I love the slightly smoky-sweet flavor that the maple syrup lends.

For this recipe, you will first want to wash up some fresh strawberries and chop them in to small pieces. Then place them on a paper towel to absorb the excess liquid.

The Dude and I even went so far as to gently (she has a baby sister, she is getting pretty good at the whole gentle thing) blot. You really want to try to get as much of the liquid out as you possibly can. You are attempting to avoid a soggy cookie situation.

While the strawberries are draining, toss a stick of room temperature butter over into to the mixer.

Then pour in your maple syrup, vanilla, and orange zest (not pictured…ooopsy). Then beat until well blended. If you feel inclined to take a taste, do not forget who you are and what you are doing, and proceed to dip everything from your fridge and pantry in it…or you can, but remember that then it is no cookie for you. And you are gonna like the cookie. 🙂

Mix together the salt and flour, and dump that over onto the butter mixture. Then stir it together until it is just incorporated.

Behold! Shortbread dough!

Pour it out onto a VERY well floured surface. This dough is extremely soft and sticky, but don’t stress out OK? If you use enough flour it is going to be just fine. I actually kneaded the dough a couple of times to get it a little bit easier to work with. And again making double sure that you have a good bit of flour where all of the dough will touch, press it or roll it out into a disc.

Before you go any further, give the Little Dude what she has been waiting for. Hey, she deserves this. She was very gentle with the strawberries! (Please, excuse those fingernails. She was actually finger painting earlier and not digging in the dirt).

Then sprinkle on a generous handful of strawberries. Gently press them down into the dough.

Then fold over, flatten it out again, sprinkle more strawberries, press, and fold over again.

Now I would urge to take one last look at the flour situation and make sure that there are no spots that need a little bit more. Because if you roll the dough onto a place that wasn’t well floured, it will stick when you try to cut it out. And I would feel sorry for you if you were to accidentally say a cuss word in front of your 3 year old. Then, gently roll out the dough into about 1/4 inch thickness.

Now here comes the fun part. Grab your favorite cookie cutter and cut out some cookies! Place them onto a greased cookie sheet as you go.

I am apparently 83 and have a very strong “waste not want not” mentality, so I keep recycling the leftover dough. I simply press it back into a ball, roll it back out, and cut out more cookies. I can usually do this two or three more times.

Place the cookies into the oven at 350 for 12-15 minutes or until slightly golden.

Let them cool completely and serve them up with a generous dollop of whipped cream.

Strawberry Shortcake Cookies, Adapted from Maple Shortbread Cookies by NSTARK, on Allrecipes.com

1/2 cup butter, softened

1/4 cup maple syrup

1 teaspoon vanilla

1/2 teaspoon orange zest

1 cup all purpose flour

1/2 teaspoon salt

3/4 cup fresh strawberries, chopped

Preheat oven to 350 degrees.

Wash strawberries and chop them into small pieces. Place on a paper towel and blot well to absorb as much excess liquid as possible.

Blend together butter, maple syrup, vanilla, and orange zest.

In a separate bowl, stir together flour and salt.

Add the flour and salt to the butter mixture. Stir until just combined.

Turn out onto a well floured surface. Knead a few times until no longer sticky, and press into a disc.

Sprinkle on half of the strawberries. Fold the dough over, and gently flatten out into a disc. Repeat.

Roll out to 1/4 inch thickness, cut into desired shapes, and place on greased cookie sheet.

Bake for 12-15 minutes or until lightly golden.

Allow to cool completely and serve with whipped cream.