Cookie Palooza: Cranberry Pecan Chocolate Chip Cookies

Welcome to day 4 of Cookie Palooza. Today’s cookie is basically a kitchen sink cookie. Don’t worry, there are no food scraps in this cookie, but, there are a bunch of add-ins, hence the kitchen sink analogy. There are pecans, dried cranberries, semi-sweet chocolate chips, milk chocolate chips, oatmeal and coconut. And while I know many people are not a fan of coconut (it seems people either love it or hate it) don’t fear, this cookie does not have a coconut flavor. The coconut adds texture to the cookie. And I am sure I may have lost some of you already as I know people are not always fond of a cookie with texture, especially a cookie like this that already has so much going on, but, trust me, all of the ingredients work so well together you will forget that there may be an ingredient or two you don’t like. Unless you have an allergy to one of them of course.

I got this recipe from Food Network’s 50 Chocolate Chip Cookies, and while there were quite a few among those 50 that sounded yummy I opted to make this one because it reminded me of another cookie I like to make around the holidays, a White Chocolate Chip Cranberry Cookie, that I just realized I have never posted about. I’ll have to do that this holiday season as I am sure I will be making it again. Something I did realize though going through some old posts, I need to stop taking pictures at night. Unfortunately I do a lot of baking at night, but, I will have to refrain from taking picture then because they just do not post well.

The recipe called for 1/4 cupfuls of dough (about an ice cream scoop size) to make about 10 cookies, I opted to use a cookie scoop to make mine. Which yielded about 30 cookies. A nice amount to gift or to have on hand for a holiday guests.

 

 

Cranberry Pecan Chocolate Chip Cookies

Ingredients:

1 1/2 cups flour

3/4 teaspoon baking soda

1/2 teaspoon salt

10 tablespoons unsalted butter, at room temperature

1 cup brown sugar

1 large egg, at room temperature

1 teaspoon vanilla extract

2/3 cup semi-sweet chocolate chips

2/3 cup milk chocolate chips

2/3 cup old fashioned oats

2/3 cup sweetened shredded coconut

2/3 cup dried cranberries

2/3 cup chopped pecans

 

Directions:

Preheat oven to 350 F and line two baking sheets with parchment paper.

Whisk the flour, baking soda and salt together in a medium bowl and set aside.

In a large bowl beat the butter and sugar with a mixer on medium-high speed until light and fluffy. Beat in the egg and vanilla. Reduce the speed to low and beat in the flour mixture until just combined. Stir in the remaining ingredients.

Using a cookie scoop, drop the dough 2 inches apart on the prepared baking sheets. Bake for 12 to 15 minutes, until set around the edges. Let cool for 10 minutes on the cookie sheets then transfer to a wire rack to cool completely.

Recipe from Food Network

Cookie Palooza: Oat-Rageous Chocolate Chip Cookies

It’s the first week of December, are your ovens ready? It’s time to bake until your hearts content and then bake a little more! It’s probably one of the best things about the Holiday Season… Sweets everywhere! And I am here to help… Every day this week I’ll be bringing you a new cookie recipe that may become part of your baking repertoire or give you some inspiration to create a new recipe for yourself. I’ve scoured my cookbooks and old holiday cookie magazines to gather recipes that are easy to make, are a bit traditional with a twist and one that combines three favorites in one. That’s today’s cookie… One that combines oatmeal, peanut butter and chocolate chips together. So, welcome to Cookie Palooza 2016 on Bead Yarn & Spatula… Up first Oat-Rageous Chocolate Chip Cookies.

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Oat-Rageous Chocolate Chip Cookies

  • Servings: 30-36 cookies
  • Print

Ingredients:

1/2 cup butter, softened

1/2 cup creamy peanut butter

1/2 cup sugar

1/3 cup packed light brown sugar

1 egg

1/2 teaspoon pure vanilla extract

1 cup all-purpose flour

1/2 cup quick-cooking oats

1 teaspoon baking soda

1/4 teaspoon salt

1 cup semi-sweet chocolate chips

Directions:

Preheat oven to 350 F and line two baking sheets with parchment paper.

In a medium bowl whisk together the flour, oats, baking soda and salt, set aside.

In a large bowl combine the butter, peanut butter and sugars and use an electric mixer to cream together. Beat in the egg and vanilla. Add the flour mixture and mix well. Stir in the chocolate chips.

Drop by rounded tablespoonful onto the prepared baking sheets and bake for 10-12 minutes, until cookies are lightly browned.

Recipe from Taste of Home

Mocha Chocolate Icebox Cake

The unofficial end of the summer is upon us! A bittersweet time… the lazy days of summer are coming to an end, kids go back to school (yay for crazy morning traffic – that being said in my most unenthusiastic and sarcastic voice) and temperatures begin to drop. Granted, that last fact is a welcome change to me. Fall is upon us! If you didn’t know, it’s my favorite season! There’s pumpkin everything (I’m actually eating a Chobani Flip Pumpkin yogurt as I write this), apple picking, the crisp air in the morning, the leaves changing color and so many other wonderful things. It also leads us to my other favorite time of the year… The Holiday Season! You know, that time between Thanksgiving and Three Kings Day. Well, that’s what I personally consider the Holiday Season to be, I know for some it ends with the New Year. But, before we get to all that and our ovens working overtime baking wonderful holiday treats, I have a dessert for you that’s perfect for any BBQ’s you’ll be heading to this holiday weekend and for any of those random 90+days that are sure to come… An icebox cake, more specifically a Mocha Chocolate Icebox Cake.

 I first saw this recipe on Food Network’s Instagram feed. It’s from Ina Garten aka “The Barefoot Contessa” and I knew I had to make it. And then a few weeks later it was featured in their magazine. Its super simple, only requires 1 bowl for mixing and you have don’t have to bake it. You assemble it and let it set overnight in your fridge – hence icebox cake.

 In a large bowl combine heavy cream, mascarpone, sugar, Kahlua, cocoa powder, espresso powder & vanilla extract. Using a hand mixer, mix on low speed until combined and slowly raise the speed until stiff peaks form. Before using this mocha cream of course I had to try it and it tasted similar to the cream used in Tiramisu… Delish!

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Once the cream is made it was time to assemble the cake. I arranged a layer of thin & crispy chocolate chip cookies flat in an 8-inch springform pan. I used Tate’s cookies, which are famous for their thin & crispy texture. If you can’t find Tate’s or you just don’t feel like ordering them, you can try Chips Ahoy’s new Thins Chocolate Chip Cookie. So, after arranging the first layer of cookies, I spread about a fifth of the cream evenly over the cookies. Next, another layer of cookies and then the cream. I continued this layering pattern until I had 5 layers of each, ending with the cream. I then smoothed the top, covered it with plastic wrap and refrigerated it overnight.

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The following day to unmold the cake I ran a sharp knife along the sides and then removed the ring and topped the cake with some shave chocolate.  

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Delicious is an understatement for how good this cake is! The cookies soften due to the cream, but, are left enough with enough texture that you don’t feel like you’re eating mushy cookies… Gross! And the combination of the mocha cream and chocolate chip cookies is just perfect!

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Mocha Chocolate Icebox Cake

Ingredients:

2 cups heavy cream, cold

12 ounces mascarpone cheese

1/2 cup sugar

1/4 cup Kahlua liqueur

2 tablespoons unsweetened cocoa powder

1 teaspoon instant espresso powder

1 teaspoon pure vanilla extract

24 ounces thin & crispy chocolate chip cookies, about 35

Shaved semi-sweet chocolate, for garnish

Directions:

In a large bowl combine the heavy cream, mascarpone, sugar, Kahlua, cocoa powder, espresso powder & vanilla extract. Using a hand mixer mix on low speed until all ingredients are combined, gradually increase the speed until firm peaks form.

To assemble to the cake, arrange the chocolate chip cookies flat in an 8-inch springform pan, breaking the cookies as necessary to completely cover the bottom of the pan. Spread a fifth of the mocha cream evenly over the cookies. Place another layer of cookies lying flat and then another fifth of mocha cream. Continue this layer pattern until there are 5 layers of each, ending with the mocha cream. Cover with plastic wrap and refrigerate overnight.

To unmold, run a sharp knife along the edges and remover the ring. Sprinkle with shaved chocolate and serve cold.

Recipe from Food Network

 

 

Springtime Chocolate Chip Cookies

The sayings are that March comes in like a lion and leaves like a lamb and that April showers bring May flowers, but, what is there to be said about the first day of Spring coming with snow. Well, if you ask a New Yorker… enough already! As I write this the snow is falling and starting to accumulate. Thankfully tomorrow some spring-like temperatures are in the forecast so hopefully whatever falls today will be gone tomorrow. Since the day is gray and gloomy I decided to bring some sunshine into my kitchen with some Spring themed Chocolate Chip cookies. What makes them Spring-y you may ask? Well, pink and yellow chocolate chips that I recently picked up at my local Target. I’ve been known to aimlessly walk around Target and find some pretty cool things. I picked up a bunch of things yesterday to hopefully create an Easter cake that I have pictured in my head, but that’s a post for a later date.

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After making the dough for the cookies – I combined flour, baking soda and salt in one bowl and then slowly added that to a mixture of butter, granulated and brown sugars, eggs and vanilla extract which I mixed in a stand mixer and then stirred in a cup of the Spring themed chips – I used a cookie scoop to drop the dough on parchment lined cookie sheets and pressed some extra chips into the cookies and then baked them in a preheat 350 F oven for eleven minutes.

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After letting the cookies cool on the sheet for a few minutes I then transferred them to a wire rack to cool completely. In less than an hour I had some springtime in my kitchen while I looked at the falling snow outside of my kitchen window as I washed the dishes. Fingers crossed this will be the last snowstorm of this season, or I should say since it’s the first day of Spring, the only snowstorm of this season.

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Springtime Chocolate Chip Cookies

Makes 36 cookies

Ingredients:

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup (2 sticks) unsalted butter, at room temperature

3/4 cup granulated sugar

3/4 cup light brown sugar

1 teaspoon vanilla extract

2 large eggs, at room temperature

1 2/3 cups (10 oz. package) Nestle Toll House Springtime Morsels

1 cup chopped nuts*

*I opted to omit the nuts from the cookies and added in an extra 1 1/2 tablespoons of flour in addition to the 2 1/4 cups.

Directions:

1. Preheat the oven to 350 F. In a bowl combine the flour, baking soda and salt and set aside.

2. Beat the butter, sugars and vanilla extract on medium speed until creamy. Add the eggs one at a time, beating well after each addition. Gradually add in the flour mixture. Stir in 1 cup of the morsels and nuts (if using.)

3. Drop the dough using a cookie scoop on parchment lined cookie sheets and top the dough with the remaining morsels.

4. Bake for 11 to 13 minutes or until golden brown. Allow the cookies to cool on the cookie sheets for a few minutes before transferring them to a wire rack to cool completely.

Pumpkin-Oat Chocolate Chip Cookies

I hope you are all not tired of my pumpkin recipe posts because I have one more for you today. I kicked off Fall by making Pumpkin Doughnuts and Pumpkin Rice Pudding and just last week I posted about my experience making Homemade Pumpkin Puree – and some of the subsequent treats I made from it – and today I am bringing you Pumpkin-Oat Chocolate Chip Cookies. To be honest these cookies weren’t entirely for me. I have a dear friend who is just as much of a pumpkin fan as I am – I told her about Chobani’s Pumpkin Spice Yogurt and she told me about Pumpkin Spice English Muffins (which I am yet to find) and Pumpkin Spice Oreo’s (not worth trying according to her) – so for her birthday I decided to bake up a pumpkin treat to send her. (I sent her Pumpkin Doughnuts last year so I wanted to go with something new this year.) Unfortunately my pictures for the cookies aren’t the best as rainy cloudy days don’t lend for great picture taking!

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I began making the dough for the cookies by whisking together the dry ingredients in a medium-sized bowl: flour, quick oats, baking soda, salt, cinnamon, nutmeg and ginger.

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In a larger bowl I creamed together softened butter with light-brown sugar and granulated sugar. I was concerned that these cookies would be super sweet since the total amount of sugar was 2 cups, but thankfully the sweetness was toned down due to the addition of the pumpkin puree which doesn’t have much sweetness to it.

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Next, I whipped in an egg, vanilla extract and the pumpkin puree to the butter mixture, mixing well after each addition.

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With the mixer on the lowest setting, I gradually added the flour mixture to the butter mixture until both were combined. I then folded in chocolate chips with a spatula.

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After letting the dough rest for 10 minutes – which allows the oats to absorb the liquids from the dough so the cookies won’t spread out as much while baking – I then used a cookie scoop to scoop the dough onto a parchment lined baking sheet and placed the cookies in a 350 F preheated oven for 12 minutes.

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I let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

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In total I ended up with a little over 4 dozen cookies. Which was perfect since it meant I could keep some for myself! These cookies are all-around delish! You get a slight taste of pumpkin and the flavors of cinnamon really shine through which is a nice complement to the chocolate chips. And if you like your cookies super-soft then these are for you… They are borderline soft/cakey.

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Pumpkin-Oat Chocolate Chip Cookies

Makes 4 Dozen

Ingredients:

2 1/2 cups all-purpose flour

1 1/2 cups quick oats

1 teaspoon baking soda

3/4 teaspoon salt

1 3/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1 cup unsalted butter, softened

1 1/3 cups packed light-brown sugar

2/3 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

1 1/4 cups canned pumpkin puree

1 3/4 cups semi-sweet chocolate chips

1 cup chopped pecans or walnuts (optional)

Directions:

1. Preheat oven to 350 F. In a mixing bowl whisk together flour, oats, baking soda, salt, cinnamon, nutmeg and ginger for 30 seconds, set aside.

2. In the bowl of an electric mixer fitted with the paddle attachment, whip together butter, brown sugar and granulated sugar until creamy (occasionally stop and scrape down the sides and bottom of bowl throughout entire mixing process.) Blend in egg then blend in vanilla extract and pumpkin puree. With mixer set on low speed, slowly add in dry ingredients and mix until combined. Mix in chocolate chips and nuts (if using). Let batter rest 5-10 minutes (this just gives the oats some time to absorb the liquids so batter isn’t so sticky and cookies don’t spread so much.)

3. Scoop dough of 2 tbsp. at a time and drop onto Silpat or parchment paper lines baking sheets, spacing cookies 2-inches apart. Bake in preheated oven 12-14 minutes. Allow to cool on baking sheet several minutes then transfer to a wire rack to cool completely. Store in an airtight container.

 

Hold The Chips Add A Kiss Chocolate Chip Cookies

Customarily this cookie is made with a peanut butter cookie base and then topped with a Hershey Kiss pressed into its center, what is commonly known as a Peanut Butter Blossom. But, I decided to switch it up a bit and use a chocolate chip cookie without the chips as the base and then top it with a Hershey Kiss.

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To begin I made the dough to one of my favorite chocolate chip cookies. I particularly like these because the ingredients are things I always have on hand and they are simple to make. Sometimes a basic recipe produces the best flavor. To make the dough I whisked the dry ingredients – flour, salt and baking soda – in one bowl and in another I combined butter, dark brown and granulated sugars, vanilla extract and an egg. I then incorporated all of the ingredients until they were combined.

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Following that I used a cookie scoop to scoop the dough onto a parchment paper lined baking sheet and baked them in a 375 F preheated oven for 12 minutes.

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While the cookies were in the oven, I unwrapped the Hershey Kisses and refrigerated them so they wouldn’t be too soft when I placed them on the fresh out of the oven cookies.

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Immediately after removing the cookies from the oven I placed a Hershey Kiss in the center of each of them.

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I then transferred the cookies to a wire rack so they could cool completely.

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These cookies were delicious. You will especially like them if you like the part of a chocolate chip cookie without the chips! It’s definitely the best of both worlds… A delicious cookie with an even better delicious chocolate center!

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Hold The Chips Add A Kiss Chocolate Chip Cookies (Adapted from here)

Makes 32 Cookies

Ingredients:

2 sticks unsalted butter, at room temperature

1 cup packed dark brown sugar

1/2 cup granulated sugar

1 teaspoon vanilla extract

1 large egg

2 3/4 cups all-purpose flour

1/2 teaspoon Kosher salt

1 1/2 teaspoons baking soda

32 unwrapped Hershey Kisses

Directions:

1. Preheat oven to 375 F. Line 2 baking sheets with parchment paper.

2. In a medium bowl whisk together the flour, salt and the baking soda and set aside.

3. In a large bowl beat the butter, sugars and vanilla extract with an electric mixer on medium-high speed for 3 minutes. Add the egg and beat until combined.

4. Reduce the mixer speed to low and slowly add the flour mixture to the egg mixture until combined.

5. Using a cookie scoop (about tablespoon-size mounds) scoop the dough and place on the prepared sheets, 1-2 inches apart. Bake until lightly browned at the edges, approximately 12 minutes.

6. While the cookies are still on the baking sheets press an unwrapped Hershey Kiss into the center of each of them, then transfer the cookies to a wire rack to cool completely.

S’Mores Stuffed Chocolate Chip Cookies

Not that long ago I finally joined Pinterest and while I am no nowhere near being an expert on it, I am getting the gist of it. Maybe with the holiday season just around the corner I’ll utilize it a bit more. Luckily I have friends who are on it who find cool things to share with me and politely hint at me to try, like S’mores Stuffed Chocolate Chip Cookies . I’ve actually never had a s’more; mainly because I am not particularly fond of marshmallows. I recall eating them as a child but chances are I ate one too many of them and got my fill. I figured since these marshmallows would melt into the cookie while baking I wouldn’t be bothered by them. And boy was I right!

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I began by making the chocolate chip cookie dough.

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I then gathered my three ingredients to make s’mores – graham crackers, chocolate and marshmallows.

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And a assembled a s’more. I should note that I opted to use mini-marshmallows as opposed to the larger ones which probably explains the lack of marshmallow gooeyness in my cookie. I’m not complaining though!

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This is where the messy part began and I’ll spare you those pictures – mainly because I didn’t take any since my hands were covered with cookie dough. Using an ice cream scoop I scooped the dough into the palm of my hand and flattened it. I then placed the s’more on the flattened cookie dough and then placed another ice cream sized scoop of cookie dough on top of the s’more and smoothed the dough to form a decent sized mound. One more thing about those pesky marshmallows, if I had used the larger sized ones it probably would have been easier to shape the cookies since the smaller ones allowed the graham cracker and chocolate to move around a lot while forming the cookie.

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I baked the cookies (4 at a time) in a 350 F preheated oven for 15 minutes – they were just beginning to brown and the tops were cracking a bit. I let them cook on the pan for 10 minutes before transferring them to a wire rack to cool completely.

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Overall these cookies are amazing! The cookie itself was delicious and I will probably use the recipe the next time I make basic chocolate chip cookies.

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But the best part is when you split the cookie in half and you have all that chocolate in the middle… YUM!!!

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S’Mores Stuffed Chocolate Chip Cookies 

Makes 12 Large Cookies

Ingredients:

2 sticks softened butter

1 Cup granulated sugar

3/4 Cup packed light brown sugar

2 eggs

1 Tablespoon vanilla

3 1/2 Cup all-purpose flour

1 teaspoon kosher salt

1 teaspoon baking soda

2 Cups semi-sweet chocolate chips

24 graham cracker quarters or 12 full sheets separated at perforations

3 Hershey Bars, broken into rows of 3 bars

12 large marshmallows cut in half lengthwise**

Directions:

1.  Preheat oven to 350 degrees F. and line a large baking sheet with parchment or a silpat liner.

2.  In a stand or electric mixer, beat the butter and sugars until light and fluffy.  Add eggs and vanilla, continue to beat until well combined.

3.  Place flour, salt and baking soda into a bowl; mix to combine then add slowly to wet ingredients along with the chocolate chips.

4.  Layer a graham cracker quarter with 3 Hershey chocolate squares and 2 marshmallow halves.  Close with another graham cracker.  Top s’more with a large scoop of cookie dough.  Place in hands and place another large scoop on bottom then front and back sides as needed.  Form dough around s’mores.  Will get messy, but stick with it, it does not have to be perfect.  S’mores will move around but it’s no big deal.  Place large cookies onto prepared baking sheet and bake for 15-17 minutes or until edges are golden and centers are cooked through.  Let cool for 10 minutes before transferring to cooling rack or serving plate.