Category Archives: Cookies

Brown Butter Chocolate Chip Cookies

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These are different than my normal chocolate chip cookies. These are buttery, fluffy, light on the chocolate but not light on the richness. I added my favourite sweets spice, cardamon, and my ever-present nuts, walnuts. I made these cookies HUGE, mostly by accident (I have no smaller glasses), but also because I love me some big cookies. This recipe involves some fridge time, but don’t worry, totally worth it.

Brown Butter Chocolate Chip Cookies

Ingredients

  • 2 1/2 cups salted butter
  • 4 1/2 cups all-purpose flour
  • 1 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 2 cups packed dark brown sugar
  • 1 cup granulated sugar
  • 6 eggs
  • 2 tsp vanilla
  • 1 1/4 cups semisweet mini chocolate chips
  • 1 cup walnuts (chopped into mini-chocolate-chip-sized pieces)

Directions

  1. Brown the butter! Just a note, because this is such a large amount, cut the butter into cubes before adding it to the pot to allow a more even melting/browning. Once browned, pour into a heat-proof bowl and allow it to come to room temperature. Once RT, throw it in the fridge for about 20 minutes, you want it to solidify a bit.
  2. Remove the partially-solidified brown butter from the fridge.
  3. In a large bowl, whisk together the flour, baking soda, and salt; set aside.
  4. Scrape the brown butter into a large bowl, add both sugars and beat until light and fluffy.
  5. Add the eggs and well, again, until light and fluffy. Add the vanilla and beat to combine.
  6. Add the flour mixture and stir until just combined.
  7. Loosely cover bowl with plastic wrap and refrigerate for 1 hour.
  8. Line 2 cookie sheets with parchment paper (or grease them).
  9. Remove the dough from fridge and turn out onto a lightly-floured surface. Section the dough into three parts and roll one section into a medium rectangle, about 1 1/2 inches thick.
  10. Sprinkle this first dough layer with a third of your chocolate chips and a third of your walnuts. Top with a second piece of dough, and sprinkle it another third of the chocolate and walnuts. Top with the final piece of dough and sprinkle the remaining chocolate and walnuts.
  11. Gently roll out your giant cookie sandwich, with a floured rolling pin. Roll it to about a 1 inch thick (I am terrible at rolling, so this ignore my rolling pictures).
  12. Cut the dough into circles with either a cookie cutter, or a glass. Dip your cutter in flour to prevent sticking. Move the rounds onto your prepared cookie sheets, space them about 1 inch apart. Cover loosely with plastic wrap and refrigerate for an hour.
  13. Preheat the oven to 375°F.
  14. Bake for 10-15 minutes, or until the edges have just set.
  15. Remove the sheets from the oven and allow the cookies to cool for a few minutes before transferring them to a cooling rack.

Step-by-step

  1. Brown the butter! Just a note, because this is such a large amount, cut the butter into cubes before adding it to the pot to allow a more even melting/browning. Once browned, pour into a heat-proof bowl and allow it to come to room temperature. Once RT, throw it in the fridge for about 20 minutes, you want it to solidify a bit.
  2. Remove the partially-solidified brown butter from the fridge.
  3. In a large bowl, whisk together the flour, baking soda, and salt; set aside.
  4. Scrape the brown butter into a large bowl, add both sugars and beat until light and fluffy.
  5. Add the eggs and well, again, until light and fluffy. Add the vanilla and beat to combine.
  6. Add the flour mixture and stir until just combined.
  7. Loosely cover bowl with plastic wrap and refrigerate for 1 hour.
  8. Line 2 cookie sheets with parchment paper (or grease them).
  9. Remove the dough from fridge and turn out onto a lightly-floured surface. Section the dough into three parts and roll one section into a medium rectangle, about 1 1/2 inches thick.

    Stacked and ready to roll.

  10. Sprinkle this first dough layer with a third of your chocolate chips and a third of your walnuts. Top with a second piece of dough, and sprinkle it another third of the chocolate and walnuts. Top with the final piece of dough and sprinkle the remaining chocolate and walnuts.
  11. Gently roll out your giant cookie sandwich, with a floured rolling pin. Roll it to about a 1 inch thick (I am terrible at rolling, so this ignore my rolling pictures).

    A slight step-up from my sloppy hand forming.

  12. Cut the dough into circles with either a cookie cutter, or a glass. Dip your cutter in flour to prevent sticking. Move the rounds onto your prepared cookie sheets, space them about 1 inch apart. Cover loosely with plastic wrap and refrigerate for an hour.
  13. Preheat the oven to 375°F.
  14. Bake for 10-15 minutes, or until the edges have just set.
  15. Remove the sheets from the oven and allow the cookies to cool for a few minutes before transferring them to a cooling rack.

Further ingredients: A glass of milk.

Oatmeal Cookies for Montero

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So, Genesis asked for oatmeal cookies in exchange for going to the store to buy me some milk and butter. It was a pretty great trade-off too because these cookies are so tasty that I’ve been gobbling them up as well. Neither of us really like raisins so that was out. Gen wanted them plain, so I set some dough aside for his boring ones, and I threw chocolate chips into mine, because why not. These are chewy and just sweet enough with a bit of spice and they can handle chocolate chips OR raisins… or both, I am sure.

A quick story about my journey to this recipe, I was looking for “the best” recipe but was having a hard time finding a recipe that really stood  out for me. I know how to add oats to my regular cookie recipes, swap out some flour, etc., but I wanted to make an outstanding oatmeal cookie. I found one good-looking recipe that said it was only good because of the soaked raisins… well that wasn’t going to work. So I thought why not soak the oats… well, googling “soaked oat cookies” results in lactation cookie recipes… something for later in life I guess. Anyway, finally came across this great recipe from Evil Chef Mom, and was thrilled to see that she felt the same about raisins as I. Anyway, these cookies are perfect oatmeal cookies. PERFECT. Well maybe not, but I haven’t had better, yet.

Oatmeal Cookies

Adapted from Evil Chef Mom

Ingredients

  • 2 cups rolled oats (I used whole oats… which worked… I don’t know the differences and I am alright with that)
  • 1/4 cup water
  • 1 1/4 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/2 tsp cardamon
  • 1/2 tsp nutmeg
  • 1 cup butter
  • 3/4 cup packed dark brown sugar
  • 1/2 cup white sugar
  • 1 tsp vanilla extract
  • 1/2 teaspoon salt
  • 1 large egg
  • 1 cup chopped walnuts
  • 1 cup semi-sweet chocolate chip cookies

Directions

  1. Place the oats in a large bowl and sprinkle with the water.
  2. Combine the flour, baking soda, salt, cinnamon, cardamon, and nutmeg in a medium bowl and whisk together.
  3. Melt the butter in a small saucepan over medium heat. Hell, brown it if you want,just add an extra 1/4 cup. Remove from heat and pour over oats.
  4. Stir the sugar and vanilla into the oats and butter. Add the egg and mix briskly.
  5. Add the flour mixture just until all the dry ingredients are moistened. Fold in walnuts and chocolate chips. Cover the bowl with plastic wrap and let it chill in the fridge for at least 1 hour, up until over night.

    They look wet because I forgot to take a picture before putting them in the oven, so they are starting to cook here.

  6. Preheat oven to 350°F. Scoop dough onto parchment-papered baking sheets. Bake for 12 to 15 minutes (I had to cook mine for almost 20, and they were still chewy and moist) or until cookies are golden brown on top. Cool cookies completely before stacking or storing. May be kept in an air tight container for several days.

So delicious and because they have oats, you can pretend they are healthfood. Eat up!

Brown Butter Sugar Cookies

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These cookies captured my imagination a couple days ago, so much so that I made them quickly! Brown butter anything is my favourite, as readers will know, and these sweet little cookies are no exception. Mine were not nearly as thin and sugar-cookie like as the ones that Let’s Dish made, but they were still delicious. I’ve mostly kept the recipe the same, because I like to try something once before jazzing it up Stacey-style (mostly by adding chocolate in some way). I’ve adjusted the ingredients to how I like to see them, and omitted the instructions for browning the butter, because you can find that here! Enjoy, and thanks to Let’s Dish again for this wonderful recipe!

Brown Butter Sugar Cookies

Recipe is from this lovely blog.

Ingredients

  • 1/2 cup plus 2 tbsps butter (plus 1/4 cup butter to not be browned)
  • 1/4 cup granulated sugar (for rolling)
  • 1 3/4 cups packed brown sugar (plus 1/4 cup for rolling)
  • 2 cups plus 2 tbsp all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 1/4 tsp table salt
  • 1 large egg
  • 1 large egg yolk
  • 1 tbsp vanilla extract

Directions

  1. Brown 1/2 cup plus 2 tbsps of butter, if you aren’t sure how, visit my unnecessary walkthrough. Pour the browned butter into a large bowl and stir the remaining 1/4 cup of butter until melted; set aside for 15 minutes.
  2. Meanwhile, adjust an oven rack to the middle position and heat the oven to 350 degrees. Line 2 large  baking sheets with parchment paper, or coat them with cooking spray. In a shallow baking dish or pie plate, mix the 1/4 cup granulated sugar and 1/4 cup packed brown sugar; set aside.
  3.  Whisk the flour, baking soda, and baking powder together in a medium bowl; set aside.
  4. Add the remaining 1 3/4 cups brown sugar along with the salt to the cooled butter and mix well. Add the egg, egg yolk, and vanilla and mix until fully incorporated. Add the flour mixture and stir until just combined, about 1 minute. Give the dough a final stir with a rubber spatula to ensure that no flour pockets remain and the ingredients are evenly distributed. 
  5. Form the dough into 1 1/2 inch balls (just larger than a twoonie) and roll them in the sugar mixture to coat.  Place them on the prepared baking sheets, about 2 inches apart.

    They sparkle.

  6. Bake one sheet at a time until cookies are browned and still puffy and edges have begun to set but the centers are still soft, 8-10 minutes.  Cool for 1-2 minutes on the baking sheets and then remove to a wire rack to cool completely.  Makes about 2 dozen cookies.

    Don’t forget the cookies in the oven because you are drooling over the first batch… still tasty, but tougher for sure.

Pumpkin Chocolate Chip Cookies

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I was inspired to create these cookies one afternoon when thinking back to when I worked at the Hi Country RV Park at home in the Yukon. My wonderful boss brought down a plate of similar cookies that I practically gorged on until customers started coming in. A few years back I was thinking of these delicious cookies and became determined to create my own.

 

These are fluffy and moist like cake, full of spice and chocolate. They are amazing. I remember telling my mom, and later my friend Caelin about them, both wrinkled their noses with “pumpkin AND chocolate… I don’t know” type sentiments. My mom still hasn’t had the chance to try them but Caelin was sold on first bite, stealing a second before I could tell her that I just brought enough for one for everyone (thankfully not everyone showed up to that morning’s class). These are the best straight out of the oven (in my opinion that’s how all baking should be eaten) but they are wonderful when kept in a not-totally sealed container (like muffins, they sweat) or are good even after they’ve been frozen and then thawed. Make them. Love them. Eat them until you pop, I know I will.

Pumpkin Chocolate Chip Cookies

Ingredients

  • 1 cup butter, softened
  • 1 cup white sugar
  • 1 cup brown sugar
  • 2 large eggs
  • 1 tsp vanilla
  • 1 3/4 cup pumpkin puree (I use canned, but if you are industrious, make your own)
  • 3 cups all-purpose flour
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1 tsp ground nutmeg
  • 1 tsp cardamom
  • 1 tsp ground cloves
  • 2 cups  semi-sweet chocolate chips

Directions

  1. Heat the oven to 350 degrees F. Line cookie sheets with parchment paper (or lightly spray with non-stick spray).
  2. Beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy.

    Pumpkin added.

  3. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree.
  4. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, cardamom, and cloves. Slowly mix the flour mixture into the pumpkin mixture in thirds.
  5. Stir in the chips. The cookie dough is thick and gooey, gloppy even.
  6. Plop the cookie dough in heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges and spongy to the touch.

Plopped and ready for the heat.

7.  Cool cookies on a rack when able to remove from the pan (2-3 minutes cooling on the pan). These can sit out for a couple days without issue (they are super moist) but are best stored in a tupperware that is left open on one side.

8. Pour a glass of milk, coffee, soy milk, etc. and eat.

Extra delicious closeup.

Peanut Butter Cup Cookies

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These are just tasty. I used the filling from these in my Vegan Chocolate Cupcakes as the Peanut Butter Surprize. The original cookies are kind of like crinkle cookies, it’s all good and rich and delicious. Made on request for my friend Rebecca. Also inspired by my friend Gabby being able to eat sugar again, huzzah!

Peanut Butter Cup Cookies

Recipe from Wonderland Kitchen.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 cup cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1/4 cup peanut butter
  • 1 large egg
  • 1 tbsp milk
  • 1 tsp vanilla

Filling

  • 3/4 cup sifted powdered sugar
  • 1/2 cup peanut butter
  • pinch salt

Directions

Preheat oven to 350°F.

Measure flour, cocoa powder, baking soda, and salt into a medium bowl and whisk to combine.

In a large bowl, cream butter, sugars, and peanut butter until smooth. Add the egg, milk, and vanilla, and continue mixing until well combined. Add dry ingredients and mix just until combined.

Cover two baking sheet with parchment.

In a medium bowl or stand mixer, mix powdered sugar, peanut butter, and salt until smooth.

Roll a bunch of nickel-sized balls of the filling. Flatten each chocolate ball in the palm of your hand and top with a piece of the peanut butter filling. Fold chocolate dough as evenly as possible around the peanut butter and shape back into a ball before placing it on the baking sheet again.

My cookies are pretty big... it's a family thing.

Lightly flatten each cookie with the bottom of a glass dipped in granulated sugar. You might need to get it a little greasy first to get the sugar to stick.

Bake cookies one sheet at a time until the surface of the cookies begins to crack slightly, about 10 minutes. Allow cookies to cool for 1 minute on the baking sheet, then transfer to wire rack and cool completely.

Filling and ready cookies.

Delicious!