Copycat Great Harvest Chocolate Chip Cookies

I love copycat bakery cookie recipes.  I mean, I am a total sucker for them.  If it says bakery style, or copycat bakery on the recipe, I am all over it.  So I found these copycat Great Harvest Chocolate Chip Cookies and of course I had to make them myself.  I've never had a Great Harvest chocolate chip cookie.  We don't even have a Great Harvest in my city, but I use to live near one and I really enjoyed it.  So these cookies are a little different from the typical.  They use whole wheat flour and oatmeal, and use molasses instead of vanilla.  They tuned out amazing!  They aren't grainy, which sometimes you can get with whole wheat, and the flavor is really nice.  The oatmeal is subtle, and they don't feel like an oatmeal cookie.  Definitely one for the repeat list!  I made my cookies about 1/2 the size as the original recipe. Also, this recipe is easy to cut in half if you want a smaller batch.

Copycat Great Harvest Chocolate Chip Cookies

1 cup butter, room temperature
2 cups packed brown sugar
2 cups old fashioned oatmeal
2 eggs
2 Tablespoons molasses
1 Tablespoon milk
2 cups whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup milk chocolate chips
1 cup semi sweet chocolate chips

Preheat the oven to 350F.  Line a baking sheet with parchment paper.

Cream together the butter and brown sugar until light and fluffy.  Beat in the oatmeal, eggs, molasses, and milk until smooth.  Add the flour, baking powder, baking soda, and salt, and beat until just combined.  Stir in the milk chocolate chips and semi sweet chocolate chips.

Scoop the dough into 2 tablespoon size balls and place on the prepared baking sheet, leaving some room in between for the cookies to spread.  Flatten the tops very slightly (just enough to remove the dome on the dough ball, but not press the dough flat).  Bake in the preheated oven for about 10 minutes, or until the edges are golden brown and the centers are just set.  Remove the cookies from the oven and let cool for several minutes on the pan.  Transfer to a cooling rack to cool completely.  Makes about 36 cookies.

Enjoy!  -Cardamommy

Butterscotch Raisin Blondies

I while ago I attempted to make butterscotch raisin zucchini blondies.  They tasted amazing!  But they turned out to be more like cake.  I was super disappointed, but oh well, right?  I so loved the butterscotch raisin combination, though, that I decided to do it again, but actually with blondies this time.  I was so intrigued with the topping for this recipe, that I decided to adapt it.  They are so delicious!  The butterscotch and raisins go so well together, and the sweet nutty topping is perfect!

Butterscotch Raisin Blondies

Blondies:
1/2 cup butter, room temperature
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
1 cup all purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup butterscotch chips
3/4 cup raisins

Topping:
1/2 cup chopped pecans
1/4 cup packed brown sugar
2 Tablespoons butter
1 1/2 Tablespoons milk
1/2 teaspoon vanilla extract
1/4 cup powdered sugar

Preheat the oven to 350F.  Grease a 9 inch square baking pan, and line the bottom with parchment paper, letting the paper hang over two sides.

In a large bowl, cream together the butter, sugar, and brown sugar, until light and fluffy.  Beat in the egg and vanilla until smooth.  Add the flour, baking soda, and salt, and beat until just combined.  Beat in the butterscotch chips and raisins until incorporated.  

Spread the batter evenly in the prepared pan, and bake in the preheated oven for 22 to 24 minutes, or until the center is puffed and golden.  Remove the blondies from the oven and let cool completely before making the topping.

For the topping, sprinkle the pecans evenly over the top of the blondies.  In a small saucepan over medium heat, bring the brown sugar, butter, and milk to a boil.  Continue to boil, stirring constantly for 1 minute.  Remove from heat and stir in the vanilla extract.  Stir in the powdered sugar.  Pour the sauce over the pecan topped blondies.  Let set before cutting into squares.  Makes 16 bars.

Enjoy!  -Cardamommy

Sadelle's Bakery Oatmeal Raisin Cookies

These cookies.  Another bakery cookie recipe.  This one comes from Sadelle's Bakery in New York City.  I got the recipe from the Wall Street Journal, who proclaim these cookies to be the best ever oatmeal cookies.  I always take this proclamation as a challenge, to see how it measures up to my taste buds.  Very well, I accept.  As a result, I have to say that the WSJ may indeed be correct that these are the best oatmeal raisin cookies ever.  The flavor is incredible (thanks to the 4 day chill), and the oatmeal soaks up all of the extra moisture from the raisins, giving the cookies a really delightfully chewy texture.  I actually made these cookies twice.  The first time, I made them exactly as written in the recipe and chilled them for four days.  Love love loved them.  The only problem was that they came out so soft that they fell apart just a little bit.  The second time I added slightly more flour, a touch less salt, and didn't chill them (in a rush...) they were still nice and chewy but didn't fall apart this time.  So as for the question of does the dough really need to chill for four days?  If you want them to be the best oatmeal raisin cookies ever, then yes, they need to be chilled for four days.  The chill time makes a major difference!!  I will be making these cookies again for sure!

Sadelle's Bakery Oatmeal Raisin Cookies

1 cup raisins
1 1/2 sticks butter, room temperature
1 cup packed brown sugar
6 Tablespoons granulated sugar
1 1/2 cups all purpose flour
4 teaspoons cinnamon (I used Vietnamese Cinnamon)
2 teaspoons baking soda
1 teaspoon salt
2 cups old fashioned oatmeal
1 egg
1 1/2 teaspoons vanilla extract

Place the raisins in a bowl and cover with very hot water.  Let sit for about 30 minutes, then drain.

Cream together the butter, brown sugar, and granulated sugar until light and fluffy.  Add the flour, cinnamon, baking soda, and salt, and beat until just blended.  Beat in the oatmeal, raisins, egg, and vanilla, until incorporated.

Scoop the dough into two tablespoon size balls and place close together on a waxed paper lined baking sheet (or use a large flat tupperware container).  Flatten each ball of dough, then cover well with plastic wrap and refrigerate for four days (not necessary but highly recommended!!!).

When you are ready to bake the cookies, preheat the oven to 350F.  Line a baking sheet with parchment paper.  Arrange the dough balls on the baking sheet, and bake for about 12 minutes, or until the cookies are browned at the edges, but still soft in the middle.  Remove from the oven and let cool for several minutes on the pan.  Transfer to a cooling rack to cool completely.  Makes about 24 cookies.

Enjoy!  -Cardamommy

Oreo Pretzel Turkeys

Guess what guess what!!!! My sister is coming to my house for Thanksgiving and I can't even contain my excitement.  This means my 3 year old niece is coming too! She called me on the phone today and told me that she wants to help me make things in the kitchen, like pie!  I am so excited to do some kitchen projects with her and my Hungry Puppies!! I love when the cousins can get together and have fun.  I decided that these little turkeys would be so fun and easy for little fingers.  Not too technical and I love how they don't need to stand up.  Sometimes it gets tricky to keep them upright, and for a 3 year old it might get frustrating.  These are perfect.  Oh, and pretzels?  Not my thing.  Chocolate covered pretzels?  Totally my thing.  Pretzels should really only come chocolate covered.  Just saying. Original idea found here.  Note: Using melted chocolate for the "glue" would provide the strongest hold, but chocolate frosting might be easier for kids to work with.  Use whatever works for you!

Oreo Pretzel Turkeys

12 Oreo  Fudge Cream cookies

36 Chocolate Covered Pretzels

24 candy eyes

12 candy corn

72 Fall colored M&Ms

Melted Chocolate chips or Chocolate frosting (use homemade and place in a piping bag with a very small opening, or use storebought in a piping bag, or use a tube of decorator frosting)

Use melted chocolate or frosting to attach an oreo to the top of 3 chocolate covered pretzels.  Use more chocolate or frosting to attach the eyes and candy corn beak to the top of the oreo.  Attach the M&Ms to the chocolate covered pretzels with the chocolate or frosting.  Let turkeys set before moving or serving.  Makes 12 turkeys.

Enjoy!  -Cardamommy

No Bake Pumpkin Apple Pie

I have been working on this pie for quite a while now, but have only just gotten around to making it.  Perfect timing, wouldn't you say?  I got the idea when I saw this dessert, and thought I could transform it into a pie made from scratch.  So that's what I did.  The simple no bake graham cracker crust is filled with a spiced pumpkin pudding followed by a sauteed apple pie filling (recipe adapted from here), and topped with whipped cream.  Now here is where it gets non homemade.  I used cool whip to top my pie, but you can make fresh whipped cream if you'd rather.


No Bake Pumpkin Apple Pie

Graham Cracker Crust:
1 1/2 cups graham cracker crumbs
1/4 cup packed brown sugar
1/2 teaspoon cinnamon
7 Tablespoons melted butter

Pumpkin Pudding:
3/4 cup packed brown sugar
1/4 cup cornstarch
1/2 teaspoon pumpkin pie spice
1/4 teaspoon salt
2 eggs
1 cup canned pumpkin
1/2 teaspoon vanilla

Apple Pie Filling:
3-4 large apples (I used granny smith and golden delicious), peeled, cored, and chopped
1 Tablespoons all purpose flour
2 Tablespoons brown sugar
1 Tablespoon lemon juice
1 Tablespoon maple syrup
1 teaspoon apple pie spice
2-4 Tablespoons water (if necessary)
Cool Whip (or fresh whipped cream)

For the  crust, combine the graham cracker crumbs, brown sugar, and cinnamon in a bowl.  Pour the melted butter over the top and stir until the crumbs are evenly moistened.  Pour the crumb mixture in a 9 inch pie plate and press into the bottom and up the sides of the plate.  Chill for about 30 to 60 minutes before filling with pudding.

For the pudding, in a large saucepan, whisk together the brown sugar, cornstarch, salt, and pumpkin pie spice.  Whisk in the eggs and milk until smooth.  Cook the mixture over medium - high heat, whisking constantly until it is thick and just starting to bubble.  Whisk in the pumpkin puree and vanilla until smooth.  Remove pudding from heat and let cool to about room temperature.  Pour into the prepared graham cracker crust and smooth the top.  Place the pie in the refrigerator to chill while you make the apples.

Place the apples in a large skillet.  Stir in the flour, brown sugar, lemon juice, maple syrup, and apple pie spice.  Bring mixture to a simmer and continue to cook, stirring occasionally for 15 to 20 minutes, or until apples are tender.  If the apple mixture starts to dry out too much, add enough water to make a sauce.  Let the apples cool to room temperature, then carefully spoon on top of the  pumpkin pudding.  Refrigerate the pie for 4 hours, or overnight, until completely chilled.  Top with cool whip or whipped cream.  Makes 8 servings.

Enjoy! -Cardamommy

Double Apple Spice Bran Muffins

I have to say that I love bran muffins.  Not the dry flavorless cardboard kind that are so prevalent, but the moist and flavorful kind that come out of my kitchen.  I feel that bran muffins get such a bad view, but they don't have to!  These muffins were such a hit at my house, I think they would have all been eaten had I not put a limit on them!  I started with my favorite bran muffin recipe, and just tweaked it a bit.  I substituted applesauce for the butter and honey, and used brown sugar instead of white.  I also added some shredded apples and apple pie spice.  The result?  Deliciously moist and warm spiced apple bran muffins.  These muffins are amazing warm from the oven, or even later cold from the fridge!

Double Apple Spice Bran Muffins

2 cups wheat bran
1 cup oat bran
1 cup boiling water
1 cup unsweetened applesauce
1/2 cup packed brown sugar
2 eggs
2 cups buttermilk
2 1/2 cups all purpose flour
2 teaspoons baking soda
2 teaspoons apple pie spice
1 teaspoon salt
2 large apples, shredded

Preheat the oven to 375F.  Lightly spray 24 regular muffin cups with cooking spray.

In a medium bowl, place the wheat and oat bran.  Add the boiling water and stir together.  Let sit for about 5 minutes.  Add the applesauce, brown sugar, eggs, and buttermilk.  Mix well until completely combined.  Add the flour, baking soda, apple pie spice, and salt and stir until just combined. Stir in the shredded apple.

Spoon the batter into the prepared muffin cups and bake in the preheated oven for about 13 to 15 minutes, or until a toothpick inserted in the center comes out with moist crumbs.  Remove muffins from the oven and cool on a cooling rack.  Makes 24 muffins.

Enjoy!  -Cardamommy

Pumpkin Butter Snickerdoodles and Apple Butter Snickerdoodles

I've never really liked pumpkin cookies very much because they always turn out cakey. I like my cookies chewy or crispy.  If I want cake, I'll have it with frosting and not as a cookie.  So I've seen a few cookie recipes here and there use pumpkin butter instead of pumpkin puree, which apparently gives a chewier, less cakey texture.  I'm totally game for trying that out.  A friend asked me to make pumpkin snickerdoodles, so I decided it would be the perfect opportunity to try them out with pumpkin butter. Here's the thing though.  I didn't have much pumpkin butter, but I had a large jar of apple butter, so I decided to experiment with the apple butter first to make sure I had a good recipe.  Which means I have Pumpkin Butter Snickerdoodles as well as Apple Butter Snickerdoodles.  Both are perfectly soft and chewy and delicious!  For the Pumpkin, just use pumpkin butter and pumpkin pie spice.  For the Apple, just use apple butter and apple pie spice.  Otherwise, the recipes are identical!

Pumpkin Butter Snickerdoodles and Apple Butter Snickerdoodles

Cookies:

1/2 cup butter, room temperature

1/2 cup shortening

3/4 cup Pumpkin Butter (or Apple Butter)

3/4 cup granulated sugar

3/4 cup packed brown sugar

2 teaspoons vanilla extract

2 eggs

2 3/4 cups all purpose flour 

2 teaspoons cream of tartar

1 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons Pumpkin Pie Spice (or Apple Pie Spice)

Spiced Sugar:

1/2 cup granulated sugar

2 teaspoons Pumpkin Pie Spice (or Apple Pie Spice)

 Preheat the oven to 375F.  Line a baking sheet with parchment paper. 

In a large bowl, cream together the butter, shortening, pumpkin butter (or apple butter), granulated sugar, and brown sugar until light and fluffy.  Beat in the vanilla extract and eggs, one at a time, until incorporated.  Add the flour, cream of tartar, baking soda, salt, and pumpkin pie spice (or apple pie spice), and beat on low just until incorporated.  

For the cinnamon sugar, combine the sugar and pumpkin pie spice (or apple pie spice) in a small bowl.  Scoop the dough into tablespoon size balls and roll in the cinnamon sugar mixture.  Place dough on the prepared baking sheet with enough room in between for the cookies to spread.  Bake the cookies for 8 to 10 minutes, or until slightly puffed and cracked on the top.  Remove cookies from the oven and let cool for several minutes before transferring to a cooling rack to cool completely.  Makes about 60 cookies.

Enjoy!  -Cardamommy

Chocolate Oatmeal M&M Cookies

We had some leftover M&Ms ( a rare experience...) from a project my oldest Hungry Puppy was doing the other day.  My Hungry Puppies and I brainstormed a little bit to figure out what the best way would be to use them up.  We decided on chocolate oatmeal cookies with M&Ms and peanut butter chips.  These cookies have a great chocolate flavor, and still have that great oatmeal texture to them.  Of course the M&Ms and peanut butter chips just make them better!  Original recipe found here.

Chocolate Oatmeal M&M Cookies

1/2 cup butter, room temperature
3/4 cup granulated sugar
1/2 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
3/4 cup all purpose flour
2 Tablespoons cocoa powder
2 Tablespoons dark cocoa powder (or substitute regular cocoa powder)
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups quick cooking oats
1/2 cup M&Ms
1/2 cup peanut butter chips

Preheat the oven to 350F.  Line a baking sheet with parchment paper.

Cream together the butter, sugar, and brown sugar.  Add the egg and vanilla, and beat until well blended and smooth.  Add the flour, cocoa powder, dark cocoa powder, baking soda, and salt, and beat until just combined.  Stir in the oats, M&Ms, and peanut butter chips.

Drop the dough by tablespoon size balls onto the prepared baking sheet.  Bake in the rpeheated oven for 9 to 10 mintues, or until the cookies are just set in the center.  Remove cookies from the oven and let cool on the pan for about 5 minutes (the cookies will be quite soft).  Transfer to a cooling rack to cool completely.  Makes about 36 cookies.

Enjoy!  -Cardamommy

Whole Wheat Milk Chocolate Chip Cookies

A few weeks ago, my neighbor shared some cookies with us, and they were so delicious that I asked her for the recipe.  It turns out that she got the recipe from the little Kitchenaid instruction booklet that comes with the stand mixer and made several changes to it.  She used half whole wheat flour and half white whole wheat flour, and all milk chocolate chips.  I got a little crazy and substituted coffee extract for the vanilla in half of the batch that I made. You can definitely taste a hint of coffee flavor, but it is subtle enough that unless you know what it is, you may not be able to tell what it is.  All delicious.  And the whole wheat turns out amazing!

Whole Wheat Milk Chocolate Chip Cookies

1 cup (2 sticks) butter, room temperature
1 cup granulated sugar
1 cup packed brown sugar
2 eggs
1 1/2 teaspoons coffee extract (or substitute vanilla extract)
1 1/2 cups whole wheat flour
1 1/2 cups white whole wheat flour
1 teaspoon baking soda
1 teaspoon salt
2 cups milk chocolate chips

Preheat the oven to 375F.  Line a baking sheet with parchment paper.

Cream together the butter, granulated sugar, and brown sugar until light and fluffy.  Add the eggs and coffee extract (or vanilla), and beat until well blended.  Add the whole wheat flour, white whole wheat flour, baking soda, and salt, and beat until just combined.  Stir in the chocolate chips.

Scoop the  dough into tablespoon size balls and place on the prepared baking sheet.  Bake in the preheated oven for 9 to 10 minutes, or until the edges are golden brown.  Remove the cookies from the oven and let cool on the pan for several minutes, then transfer the cookies to a cooling rack to finish cooling.  Makes about 56 cookies.

Enjoy!  -Cardamommy