Double Chocolate Chip Oatmeal Cookies

My Daughter and I double chocolate chip oatmeal cookies

We’re finally back to posting new recipes again! I (Jordan) finally got a camera again that will work for blog photos, so we’re free to post new recipes. We’re not exactly sure how often we’ll be posting from here on out, but we’re happy to be back! We never stopped making new recipes, but it will be nice to be back sharing them with you all.

Here’s a recipe I made this past week- double chocolate chip oatmeal cookies. These are some pretty amazing cookies- honestly, I’m not normally a fan of chocolate chocolate cookies- I’d choose chocolate chip instead, any day. But these cookies? Well, they give chocolate chip cookies a pretty good fight.

We found the recipe here, on Mel’s Kitchen Cafe. She mentions that using two different types of oats (Old Fashioned and Quick Oats), gives the cookies a good texture, and I agree! I would have never thought of using two different types, but it was definitely a good call.

We’re looking forward to posting more often now, so thanks for sticking around through that blog post dry spell!

My Daughter and I double chocolate chip oatmeal cookies 1

Double Chocolate Chip Oatmeal Cookies

INGREDIENTS

  • 1 cup butter, softened to room temperature
  • 1 cup packed light brown sugar
  • 1/2 cup  granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 1/4 cups all-purpose flour
  • 1/2 cup natural unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup old-fashioned oats
  • 1 cup quick oats
  • 2 cups semisweet chocolate chips

DIRECTIONS

  1. Preheat oven to 350 degrees F. Line two large cookie sheets with parchment paper.
  2. Whip together the butter, brown sugar, and granulated sugar until light and fluffy, 1-2 minutes. Add the vanilla and eggs and beat until creamy and light in color, 2-3 minutes.
  3. In a separate medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and both kinds of oats.
  4. Add the dry ingredients to the batter and mix until a few dry streaks remain. Add the chocolate chips and mix until everything is just combined.
  5. Drop the batter by heaping tablespoon-sized scoops about 2 inches apart.
  6. Bake for 10-11 minutes until the edges are just set but the middles are still soft. Transfer to a cooling rack to cool completely.

Cindy & Jordan 

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Flourless Almond Butter Chocolate Chip Cookies {gluten free!}

My Daughter and I Flourless Almond Butter Chocolate Chip Cookies 1

Jordan made these cookies the other day and we both thought they were great. They aren’t the prettiest cookies ever, but they were tasty and super simple to make. No butter, no flour, whipped up in one bowl in about five minutes! Why wouldn’t you give them a try?

My Daughter and I Flourless Almond Butter Chocolate Chip Cookies

Flourless Almond Butter Chocolate Chip Cookies {gluten free!}

Ingredients:
1 large egg

1 cup almond butter, we used crunchy, unsalted from Trader Joe’s

1/2 cup light brown sugar, lightly packed

1 tsp baking soda

2 tsp. vanilla

3/4 cup dark chocolate chips or mini semisweet chips

Instructions:
Preheat oven to 350F
Crack the egg into a medium bowl and beat it lightly. Add in the almond butter, vanilla, baking soda, and sugar and mix everything together well. Fold in the chocolate chips.

Scoop the dough onto a parchment or silpat lined baking sheet. I use a (1 3/4 inch) scoop, but you can use a tablespoon. Space the cookies well apart, and flatten them slightly with the back of a spoon.

Bake for 8 to 10 minutes. Don’t overbake these, the cookies will look underdone, but they will firm up as they cool.

Let them cool for a couple of minutes on the baking sheet, then transfer them carefully to a cooling rack.

Because we used a crunchy almond butter the cookies had a definite “healthy” look to them. I loved the extra texture, but if you’d prefer a little less texture, I would recommend using a smooth almond butter.

Recipe found on http://www.theviewfromgreatisland.com

 

Cindy & Jordan

Peanut Butter Chip Cookies

My Daughter and I- Peanut Butter Chip Cookies

I’ve been baking a lot of cookies lately, and most of the time I just go to my old favorites, such as our delicious chocolate chip cookies or amazing snickerdoodles. But this time I decided to try something a bit different because I had a craving for peanut butter cookies. I found this recipe on Gimme Some Oven and then I just added a bag of peanut butter chips. The cookies were delicious!

My Daughter and I- Peanut Butter Chip Cookies 1

INGREDIENTS:

2 2/3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cornstarch
1 teaspoon salt
1 cup (2 sticks) butter, softened
1 cup granulated sugar
1 cup packed light brown sugar
1 cup peanut butter (smooth or crunchy), I used both
2 teaspoons vanilla extract
2 large eggs
1 bag peanut butter chips

DIRECTIONS:

Preheat oven to 350˚F.

Whisk together flour, baking powder, baking soda, cornstarch and salt in a large bowl and set aside.

In an electric mixer fitted with the paddle attachment, beat together the softened butter, granulated sugar and brown sugar on medium speed until light and fluffy (about 3 minutes). Mix in peanut butter until it is incorporated and smooth. Add vanilla and eggs, one at a time, scraping the bowl down after each addition. Reduce mixer speed to low and slowly add dry ingredients until they are just incorporated and the batter is smooth, being careful not to over-mix. Add the peanut butter chips and stir until combined.

Using a cookie scoop or spoon place on a parchment-lined baking sheet. Bake for 10-12 minutes, until the edges are golden brown and the centers are slightly puffy. Remove from the oven, and then transfer the cookies to a cooling rack to cool. Makes about 30 cookies.

Cindy