Oatmeal Chocolate Chip Cookies

IMG_7777IMG_7761I have not always been a “cookie” girl…I preferred cake, ice-cream, brownies or really any other dessert.  To me, there were so many other interesting desserts that caught my attention until I married my husband.  He is a “cookie” guy :)  I swear, there can be the most gourmet and decadent desserts around and he will go for the classic chocolate chip cookie.  

I kind of get it now, I love a good cookie.  Now that we have kids and they LOVE cookies as well, I am always on the hunt for the best cookies in town.  They don’t have to be fancy, actually I prefer them to be classic flavors, just the best flavor.  Texture is a big thing for me as well…edges need to have a little crunch, center needs to be soft and chewy and they cannot be overly sweet.

Chocolate chip oatmeal cookies filled with semisweet chocolate chips, chopped pecans, a dash of cinnamon and a pinch of sea salt on top is now one of my favorites!  After a few rounds of different oatmeal cookies, some plain and some with peanut butter, this was the winning combination.

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Chocolate Chip Oatmeal Cookies
Yields 8
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Ingredients
  1. 1/2 cup unsalted butter (1 stick)
  2. 1/2 cup light brown sugar
  3. 1/4 cup granulated sugar
  4. 1 egg
  5. 3/4 cup all purpose flour
  6. 1/2 tsp baking Soda
  7. 1/2 tsp salt
  8. 1/4 tsp cinnamon
  9. 1/2 tsp vanilla Extract
  10. 1 1/2 cups oats
  11. 1 cup semi sweet chocolate chips
  12. 1/2 cup pecans, chopped
  13. sea salt (optional garnish)
Instructions
  1. Preheat oven to 350 degrees F
  2. In a bowl combine flour, baking soda, salt, cinnamon and oatmeal (set aside)
  3. In a mixing bowl with paddle attachment cream the butter, brown sugar and granulated sugar until smooth
  4. Add egg and vanilla extract into butter mixture and mix until fully combined
  5. Slowly add in the dry ingredients and beat until smooth
  6. Fold in the chocolate chips and pecans
  7. Scoop dough into 3 ounce balls and place on a parchment lined baking sheet
  8. Gently press the top of the dough ball down (just to take the dome away)
  9. Sprinkle a pinch of sea salt on the top of each cookie (optional)
  10. Bake for 15-16 minutes, the edges will become golden brown and the centers will still be light in color
  11. Remove from the oven and allow the cookies to cool
INK foods : In Nanny's Kitchen http://inkfoods.com/
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Pumpkin Spice Whoopie Pie

SONY DSCPumpkin season is in full swing and I know we all have our favorite pumpkin recipes, but this cookie is perfection and must be added to your fall baking!  Soft and cake like, they have the right amount of sweet and spice that brings your right into the wonderful flavors of fall.  Once you get past the pumpkin, you will enter into a marshmallow cream filling with a dash of cinnamon…like I said, Perfection! Enjoy!SONY DSCSONY DSCSONY DSC

Pumpkin Spice Whoopie Pies
Yields 36
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Ingredients
  1. 2 2/3 Cups All Purpose Flour
  2. 1 tsp Baking Soda
  3. 1 tsp Baking Powder
  4. 1 1/4 tsp Salt
  5. 1 1/2 tsp Cinnamon, Ground
  6. 1 1/4 tsp Ginger, Ground
  7. 3/4 tsp Nutmeg, Ground
  8. 3/4 Cup Butter, Unsalted
  9. 2 1/4 Cups Brown Sugar
  10. 2 Eggs
  11. 1 1/2 Cups Pumpkin Puree
  12. 3/4 Cup Evaporated Milk
  13. 1 tsp Vanilla Extract
Instructions
  1. Preheat oven to 350 degrees F
  2. Prepare sheet pan with parchment paper
  3. Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg
  4. Cream butter and sugar together with paddle
  5. Mix in eggs, one at a time
  6. Add pumpkin puree, evaporated milk and vanilla to butter mixture
  7. Slowly add flour mixture until combined
  8. Pipe or scoop batter into 1 1/2" rounds (leave room between, they will spread)
  9. Bake cookies for 10-12 minutes or until the cookie springs back when touched
  10. Allow cookies to cool completely before filling with Marshmallow Cream (recipe below)
  11. Serve immediately or store in air tight container
INK foods : In Nanny's Kitchen http://inkfoods.com/
Marshmallow Cream Filling
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Ingredients
  1. 1 Cup (2 sticks) Butter, Unsalted
  2. 1 Cup Confectioners Sugar
  3. 1 (17oz) Jar of Marshmallow Fluff
  4. 1 tsp Cinnamon
Instructions
  1. In a bowl with paddle attachment, combine butter and sugar, mix until combined and creamy
  2. Add marshmallow fluff and cinnamon, mix completely
  3. Pipe filling into cooled Pumpkin Spice Whoopie Pies and sandwich two halves together
INK foods : In Nanny's Kitchen http://inkfoods.com/
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Mother’s Day Shortbread Cookies

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Let’s spoil all the ladies in our lives with some love and sweets this month. The best way to celebrate is to be with family and friends enjoying a wonderful meal, sitting around the table, and sharing love for one another. As you plan your menu for a simple brunch, lunch or a spring-filled dinner, add these glazed shortbread cookies to share with your special mom. What I love about these cookies is the combination of a buttery, flaky texture and creamy, soft icing for the perfect decoration.

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Glazed Shortbread Cookies
Yields 75
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Ingredients
  1. 1 cup sugar
  2. 2 cups unsalted butter
  3. 1 egg
  4. 1 teaspoon vanilla extract
  5. 4 cups all-purpose flour
  6. Zest of 1 lemon (optional)
Instructions
  1. Cream sugar and butter in mixing bowl with paddle attachment
  2. Add eggs, vanilla extract and lemon zest, and mix on low speed
  3. Slowly add the flour and mix until the dough has come together
  4. Place the ball of dough in plastic wrap and refrigerate for 30 minutes
  5. Once dough is chilled, roll it out to 1/8 inch thick and cut into 2-inch squares or other desired shape
  6. Bake cookies at 350 F for 12-15 minutes or until light golden on the edges
  7. Allow cookies to cool completely before glazing and decorating.
Notes
  1. Royal Icing
  2. 6 cups powdered sugar
  3. 3 egg whites
  4. ½ teaspoon vanilla extract
  5. Make royal icing by combining powdered sugar and egg whites in mixer on medium speed for 5 minutes
  6. Icing will become very smooth and glossy. (Add more powdered sugar if you want it to be thicker and cover icing if not using immediately, or it will get hard)
  7. Draw a border around each cookie with royal icing
  8. Once the border is dry, cover the entire cookie with icing
  9. Allow the base icing to dry completely, and then stencil or draw letters onto the cookies
  10. Allow cookies to dry before serving or packaging
  11. *Note: If you do not want to make a traditional royal icing with egg whites, you can replace the egg whites with meringue powder (follow directions on the container)
INK foods : In Nanny's Kitchen http://inkfoods.com/
This recipe is also featured in the Advocate Magazine…Check it out here!

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