Oreo Chunk Peanut Butter Cup Cookies

We're in the middle of the long course swim season right now, so we get to make treats for the concession stand at the meet that we are hosting.  I asked my Hungry Puppies what kind of treat they wanted to make, keeping in mind that this is an outdoor meet and it is going to be sunny and warm out.  After a ridiculous amount of debate, we narrowed it down to jumbo cookies.  My oldest Hungry Puppy had earlier thrown out the suggestion of making her Prize Winning Chocolate Covered Reese's Stuffed Oreos, and after another ridiculous amount of debate, we decided to put those components into a cookie.  We stuffed Oreo cookie pieces and mini peanut butter cups into these chocolate chip cookies, and they are kind of amazing. These cookies are enormous! So just make smaller dough balls and bake for slightly less time.

Oreo Chunk Peanut Butter Cup Cookies

1 cup (2 sticks) butter, room temperature

1/2 cup butter flavor shortening

1 1/4 cups granulated sugar

1 1/4 cups packed brown sugar

2 eggs

1 Tablespoon vanilla extract

4 cups all purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups chopped Oreo cookie pieces

1 1/2 cups mini peanut butter cup candies

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

In a large bowl (or use a stand mixer) cream together the butter, shortening, sugar, and brown sugar, until blended and smooth.  Beat in the eggs and vanilla until incorporated.  Add two cups of the flour, the baking powder, baking soda, and salt, and beat until combined.  Add the remaining two cups of flour and beat until almost incorporated (you should still see flour in the dough).  Stir in the Oreo cookie pieces and mini peanut butter cups until evenly distributed, and no more streaks of flour remain.

Use a 1/4 cup measure to scoop the dough and place on the prepared baking sheet, six to a sheet.  The dough should be disk shaped (like the measuring cup).  Place in the preheated oven and bake for 12 to 14 minutes, or until the edges are just golden brown and the centers are set.  Remove cookies from the oven and let cool on the pan for several minutes.  Transfer cookies to a cooling rack to cool completely.  Makes 24 to 26 jumbo cookies.

Enjoy!  -Cardamommy

Caramel Hazelnut Swirled M&M Chocolate Chip Cookies

These cookies were totally a last minute "what can I do to chocolate chip cookies to make them better" creation.  I had zero inspiration until I walked down the peanut butter aisle at the grocery store this morning and saw the Jif Salted Caramel Hazelnut Spread.  And angels did sing, because ever since I made these cookies and these cookies, I want to swirl nutella into everything.  I decided that it would be amazing swirled into the M&M chocolate chip cookies that my oldest Hungry Puppy asked me to make for her last STEM meeting.  And since I can never just send plain chocolate chip cookies, I had to make them better.  Like I am constantly trying to one up myself.  There are worse things, I suppose.  These deliciously perfect cookies are full of chocolate chips and M&Ms and swirls of luscious salted caramel hazelnut spread.

Caramel Hazelnut Swirled M&M Chocolate Chip Cookies

1 cup (2 sticks) butter, room temperature
1/2 cup butter flavor shortening
1 1/4 cups granulated sugar
1 1/4 cups packed brown sugar
2 eggs
2 teaspoons Vanilla Butternut flavoring (or just use vanilla)
4 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups semi sweet chocolate chips
1 1/2 cups mini M&Ms
1 cup Jif Salted Caramel Hazelnut Spread (or just use Nutella)

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

In a large bowl (or use a stand mixer) cream together the butter, shortening, sugar, and brown sugar, until blended and smooth.  Beat in the eggs and vanilla until incorporated.  Add two cups of the flour, the baking powder, baking soda, and salt, and beat until combined.  Add the remaining two cups of flour and beat until almost incorporated (you should still see flour in the dough).  Add the semi sweet chips, and mini M&Ms, and beat until evenly distributed, and no more streaks of flour remain.  Turn the dough out onto a large piece of wax paper and spread out flat.  Spoon dollops of the hazelnut spread all over the cookie dough, then fold the dough over once or twice to swirl the hazelnut spread, not incorporate it.  

Scoop the dough into tablespoon size balls and place on the prepared baking sheet.   Place in the preheated oven and bake for 8 to 9 minutes, or until the edges are just golden brown and the centers are set.  Remove cookies from the oven and let cool on the pan for several minutes.  Transfer cookies to a cooling rack to cool completely.  Makes about 7 dozen (about 85) cookies.

Enjoy!  -Cardamommy

White Chocolate Raspberry Coconut Cookies

These cookies have been on my mind for a while now.  I stumbled upon some dehydrated raspberries on the clearance shelf at Target and I have been trying to figure out the perfect cookie for them.  I think this is the one.  I was worried that these cookies would be overly sweet and one note because of the white chocolate chips, but the dried raspberries give them a perfect tart punch of raspberry that is just perfect!  The coconut adds a bit of flavor and a good texture to these delicious cookies.

White Chocolate Raspberry Coconut Cookies

3/4 cup (1 1/2 sticks) butter, room temperature
1/2 cup + 2 Tablespoons granulated sugar1/2 cup + 2 Tablespoons packed brown sugar
1 1/2 teaspoons vanilla extract
1 egg
2 cups all purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon cream of tartar
1 cup white chocolate chips
1 1/2 cups dehydrated raspberries
1 cup coconut chips (not the sweetened shredded coconut, use the unsweetened flakes)

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

In a large bowl, stir together (or use a hand or stand mixer) the butter and brown sugar until combined.  Stir in the vanilla extract and eggs until well blended.  Add the flour, baking soda, salt, baking powder, and cream of tartar and stir until completely incorporated.  Stir in the white chocolate chips, dehydrated raspberries, and coconut.

Form the dough into tablespoon size balls and place on the prepared baking sheet.  Bake for about 8 to 9 minutes, or until the edges and tops are light golden brown.  Remove the cookies from the oven and transfer to a cooling rack.  Makes about 40 cookies.

Jumbo Chocolate Chocolate Chip Cookies

I just recently found the most perfect jumbo chocolate chip cookie recipe I have ever found.  Of course now my very next thought is that I need a perfect jumbo chocolate chocolate chip cookie recipe.  So what is the easiest thing I could think of?  Take my perfect recipe and turn it into a chocolate cookie.  Boom. Done.  Now, I've tried this sort of thing before with less than perfect results, so I was sort of expecting this to fail.  But it didn't. So now I have two amazing jumbo cookie recipes.  These chocolatey cookies have crisp edges and a chewy center and are full of chocolate and white chocolate chips!

Jumbo Chocolate Chocolate Chip Cookies 

1 cup (2 sticks) butter, room temperature

1/2 cup butter flavor shortening

1 1/4 cups granulated sugar

1 1/4 cups packed brown sugar

2 eggs

1 Tablespoon vanilla extract

3 1/3 cups all purpose flour

2/3 cup cocoa powder

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2  cups semi sweet chocolate chips

1 ½ cups white chocolate chips

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

In a large bowl (or use a stand mixer) cream together the butter, shortening, sugar, and brown sugar, until blended and smooth.  Beat in the eggs and vanilla until incorporated.  Add the flour, cocoa powder,  baking powder, baking soda, and salt, and beat until almost incorporated (you should still see flour in the dough).  Add the semi sweet chips and white chips and beat until evenly distributed, and no more streaks of flour remain.

Use a 1/4 cup measure to scoop the dough and place on the prepared baking sheet, six to a sheet.  The dough should be disk shaped (like the measuring cup).  Place in the preheated oven and bake for 12 to 14 minutes, or until the edges are just golden brown and the centers are set.  Remove cookies from the oven and let cool on the pan for several minutes.  Transfer cookies to a cooling rack to cool completely.  Makes 24 to 26 jumbo cookies.

Enjoy!  -Cardamommy

Jumbo Triple Chip Cookies

I am always on the lookout for a really great no fail jumbo cookie recipe.  Unfortunately, I usually come up very lacking in this category.  When my Hungry Puppies have swim meets, we sometimes have to bring baked items to sell for the concession in order to raise money for our team.  Jumbo cookies are always on my list of things I want to bring, but I can never seem to get a recipe to turn out!  Until this one.  This one is perfect.  And I mean seriously perfect.  It is super simple and straight forward, and the results are amazing.  I will definitely be making these cookies over and over.  Note: you can adjust the add ins to your liking.  Substitute nuts, or other flavor chips, dried fruit, or whatever you'd like! Recipe adapted from here.


Jumbo Triple Chip Cookies

1 cup (2 sticks) butter, room temperature
1/2 cup butter flavor shortening
1 1/4 cups granulated sugar
1 1/4 cups packed brown sugar
2 eggs
1 Tablespoon vanilla extract
4 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup semi sweet chocolate chips
1 cup white chocolate chips
1 cup peanut butter chips

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

In a large bowl (or use a stand mixer) cream together the butter, shortening, sugar, and brown sugar, until blended and smooth.  Beat in the eggs and vanilla until incorporated.  Add two cups of the flour, the baking powder, baking soda, and salt, and beat until combined.  Add the remaining two cups of flour and beat until almost incorporated (you should still see flour in the dough).  Add the semi sweet chips, white chips, and peanut butter chips, and beat until evenly distributed, and no more streaks of flour remain.

Use a 1/4 cup measure to scoop the dough and place on the prepared baking sheet, six to a sheet.  The dough should be disk shaped (like the measuring cup).  Place in the preheated oven and bake for 12 to 14 minutes, or until the edges are just golden brown and the centers are set.  Remove cookies from the oven and let cool on the pan for several minutes.  Transfer cookies to a cooling rack to cool completely.  Makes 24 to 26 jumbo cookies.

Enjoy!  -Cardamommy

Mascarpone Chocolate Chip Cookies

I've had some mascarpone cheese sitting in the fridge for a while now.  I look at it every day and think that I need to make something with it.  But what?!  Finally, I reached the end today and decided that the mascarpone was going to be used by the end of the day, no excuses.  I searched and looked and searched some more for good ideas, and settled on cookies.  Am I predictable?  Perhaps.  The mascarpone flavor isn't as pronounced as I had hoped, but the cookies are completely delicious.  I didn't overload them with chocolate chips, because I wanted the cookie base to stand out. These cookies are delightfully chewy with just the right amount of chocolate.  Recipe adapted from here.

Mascarpone Chocolate Chip Cookies

1/2 cup (1 stick) butter, room temperature
1/2 cup (4 ounces) mascarpone cheese
3/4 cup packed light brown sugar
1/2 cup granulated sugar
1 egg
1 teaspoon vanilla extract
2 cups all purpose flour
2 Tablespoons cornstarch
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup milk chocolate chips
1/4 cup mini semi sweet chocolate chips

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

Cream together the butter, mascarpone cheese, brown sugar, and granulated sugar until smooth.  Beat in the egg and vanilla until incorporated.  Add the flour, cornstarch, baking soda, and salt, and beat until just combined.  Stir in the milk chocolate chips and mini chocolate chips.

Drop the dough in tablespoon size balls on the prepared baking sheet.  Bake for 10 to 11 minutes, or until lightly golden brown on the edges and the centers are set.  Remove cookies from the oven and let cool on the pan for 3 to 4 minutes.  Transfer to a cooling rack to cool completely.  Makes 24 cookies.

Enjoy!  -Cardamommy

Red Hot White Chocolate Chip Cookies

I decided to make some red hot cookies for Valentine's Day, and I had an idea of how to incorporate the red hots into the cookie.  I didn't want to just add them in, but rather I decided to melt them with the butter and shortening instead.  It was a complete experiment, and I honestly had no idea if it would even work or not.  But, this is how we figure things out.  Try and fail, then try again.  Luckily, this time I didn't fail.  The cookies worked out wonderfully.  They are chewy with a definite red hot flavor, and the cooling white chocolate chips provide the perfect balance.

Red Hot White Chocolate Chip Cookies

1/3 cup butter
1/3 cup shortening
1/2 cup red hots candy
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
1 1/2 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup white chocolate chips

Place the butter, shortening, and red hots in a small microwaveable bowl.  Heat in the microwave in 30 second intervals, stirring after each, until the butter and shortening are melted, and the candy is beginning to melt.  Let the mixture sit, stirring occasionally, until the red hots are nearly completely melted.  You will be left with a hard glob of candy on the bottom of the bowl.  Scoop it out and discard.  Let the shortening and butter return to room temperature.

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

Stir together the red hot mixture, granulated sugar, and brown sugar until smooth.  Stir in the egg and vanilla extract.  Add the flour, baking soda, and salt, and stir until combined.  Stir in the white chocolate chips. 

Scoop the dough in tablespoon size balls and place on the prepared baking sheet.  Flatten just slightly with your hand (just to take off the rounded top).  Bake the cookies in the preheated oven for about 10 minutes, or until just set in the center.  Remove cookies from the oven and let cool on the pan for several minutes before transferring to a cooling rack.  Makes about 30 cookies.

Enjoy! -Cardamommy

Smoky Double Chocolate Chipotle Cookies

I came across a recipe for Double Chocolate Chipotle Cookies recently, and I really wanted to try them out because I really love chipotle!  But....I don't really love the idea of having spicy cookies.  I like a bit of spice, but not burn your mouth can't taste your food anymore spicy.  But I still wanted to have the smoky flavor in the cookies.  I decided to add smoked paprika for that smoky flavor, and a touch less of the chipotle powder to reduce the heat factor.  I think we have a winner!  These cookies are super soft and so chocolatey with a hint of smoke and just a little heat at the end.  Note: For a spicier or smokier cookie, add more chipotle powder or smoked paprika.

Smoky Double Chocolate Chipotle Cookies

1/2 cup (1 stick) butter, room temperature
1 cup packed brown sugar
1/2 cup granulated sugar
2 eggs
1/2 teaspoon vanilla extract
1 3/4 cups all purpose flour
1/4 cup cocoa powder
1/4 cup dark cocoa powder
1/4-1/2 teaspoon chipotle chili powder (depending on how much heat, I used 1/4)
1/2 - 3/4 teaspoon smoked paprika
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup mini chocolate chips

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

Cream together the butter, brown sugar, and granulated sugar until well blended.  Beat in the eggs and vanilla until incorporated.  Add the flour, cocoa powder, dark cocoa powder, chipotle powder, paprika, baking powder, baking soda, and salt, and beat until just combined.  Beat in the chocolate chips until evenly distributed.

Scoop the dough into tablespoon size balls and place on the prepared baking sheet. Flatten the tops of the dough balls very slightly.  Bake for about 8 to 9 minutes, or until just set in the center.  Remove from the oven and transfer to a cooling rack to cool completely.  Makes about 3 dozen cookies.

Enjoy!  -Cardamommy

Serious Pecan Double Chocolate Chip Cookies

I know I know, another chocolate chip cookie recipe.  I honestly can't remember how many I have collected and made over the years, but I am driven to keep on testing out new variations.  I think it's an addiction.  Please make it stop!  Just kidding!  Who wants to quit making chocolate chip cookies? Plus, I get bored with the same old thing.  So.  This new cookie.  It is kind of ridiculous.  As in ridiculicious.  I'm kind of embarrassed to admit how many I actually ate.  In one sitting.  Oops.  Quality control people! I found the recipe here, and I changed only a couple of things.  First, I cut the recipe in half, because wow that's some major cookie going on.  Second, I don't like walnuts, and only sometimes tolerate pecans.  So walnuts out, pecans in.  Third, my Hungry Puppies prefer milk chocolate in their cookies, and since I make cookies for them (ahem...wink wink), I used part milk chocolate and part semi sweet chocolate chips.

Serious Pecan Double Chocolate Chip Cookies

For the nuts:
1 Tablespoon butter
2 Tablespoons granulated sugar
Pinch of salt
3/4 cup chopped pecans

For the cookies:
1/2 cup butter
1/4 cup butter, room temperature
1 cup packed brown sugar
1/2 cup granulated sugar
2 eggs
2 teaspoons vanilla extract
2 1/4 cups all purpose flour
1 1/4 teaspoons baking soda
3/4 teaspoon salt
3/4 cup (about 5 ounces) milk chocolate chips
1/3 cup (about 3 ounces) semi sweet chocolate chips

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

For the nuts, melt the butter in a small skillet.  Stir in the sugar and salt and cook until golden brown.  Stir in the pecans until evenly coated.  Transfer to the lined baking sheet and bake for 4 to 5 minutes, or until pecans are toasted.  Remove from the oven and set aside.

Melt the 1/2 cup of butter in a small saucepan over medium high heat.  Continue to cook the butter, swirling the pan frequently (or stir with a spoon, whichever you are comfortable with), until the butter is a dark golden brown (be careful that it doesn't burn, as it happens very quickly!).  Remove from heat and place in the refrigerator (I just set the saucepan on top of a hot pad in the fridge) while you start the cookie dough.

Cream together the 1/4 cup butter, brown sugar, and granulated sugar.  Beat in the warm browned butter, followed by the eggs and vanilla until well blended.  Add the flour, baking soda, and salt, and beat until just combined.  Stir in the pecans, milk chocolate chips, and semi sweet chocolate chips.

Scoop the dough into 2 tablespoon size balls and place on the prepared baking sheet.  Flatten the dough balls very slightly (just enough to flatten the round top).  Place the cookie sheet in the fridge and let chill for 30 to 60 minutes.  Remove the cookie dough from the fridge and bake in the preheated oven for about 12 minutes, or until they are a light golden brown.  Remove the cookies from the oven and transfer to a cooling rack to cool completely.  Makes about 24 cookies.

Enjoy!  -Cardamommy

Pumpkin Butter Chocolate Chip Cookies

You don't see a whole lot of pumpkin cookies here because I am really not a fan of cakey cookies.  We've had this conversation recently.  If I want cake, I'll have cake.  Not cookies.  Since I made the pumpkin butter snickerdoodles, I've really been wanting to make these pumpkin cookies.  So I totally went for it.  And the result is delicious!  And not cakey!  I'm so happy with how they turned out, they will definitely be making the repeat list. The best part?  You can make these cookies with one bowl and just a spoon!

Pumpkin Butter Chocolate Chip Cookies

10 Tablespoons butter, melted
1/2 cup packed brown sugar
1/2 cup granulated sugar
1/2 cup pumpkin butter
1 teaspoon vanilla extract
2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon pumpkin pie spice
1 teaspoon cinnamon
1/2 cup milk chocolate chips
1/4 cup mini semi sweet chocolate chips

In a large bowl, stir together the butter, brown sugar, pumpkin butter, and vanilla until smooth.  Add the flour, baking soda, salt, pumpkin pie spice, and cinnamon and stir until combined.  Stir in the chocolate chips.

Scoop the dough into tablespoon size balls and place on a wax paper lined tray, then cover with plastic wrap and chill for one hour, or freeze to bake later.

Preheat the oven to 350F.  Line a baking sheet with parchment paper.  Place the chilled dough balls on the prepared baking sheet and bake for about 8 minutes, or until just golden brown at the edges.  Let cool for several minutes on the pan.  Transfer to a cooling rack to cool completely.  Makes about 36 cookies.

Enjoy!  -Cardamommy

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

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

Caramel Nut Mini Chip Cookies

The other day at the store, I found some cinnamon pecans in the ice cream topping section.  Of course I bought them.  Who wouldn't?  I popped open the can and they smelled amazing.  They tasted kind of awesome too.  So I decided to put them in cookies.  I mean, what else would I do with them?  I saw this cookie recipe recently, and decided that they would be the perfect delivery vehicle to carry loads of cinnamon pecans and mini Rolos to my stomach.  Makes sure to leave space between the cookies as they will spread a little, and the caramel may ooze out as well.

Caramel Nut Mini Chip Cookies

1/2 cup (1 stick) butter, room temperature
3/4 cup packed brown sugar
1/2 cup granulated sugar
1 egg
1/2 teaspoon vanilla extract
3/4 cup oats (old fashioned or quick), ground to a course flour
1 1/2 cups all purpose flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
8 ounces mini Rolos
1 cup chopped cinnamon pecans (I found mine in the ice cream topping aisle), or use regular chopped pecans
1/2 cup mini chocolate chips

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

Cream together the butter, brown sugar, and granulated sugar until light and fluffy.  Beat in the egg and vanilla until blended.  Add the ground up oats, flour, baking soda, baking powder, and salt, and beat until just combined.  Stir in the Rolos, cinnamon pecans, and mini chocolate chips.

Scoop the dough into 2 tablespoon size balls, and place on the prepared baking sheet, leaving several inches of space between them to spread.  Bake in the preheated oven for 12 to 13 minutes, or until golden brown at the edges.  Remove cookies from the oven and let cool for several minutes on the pan.  Transfer cookies to a cooling rack to finish cooling.  Makes about 24 cookies.

Enjoy!  -Cardamommy

Orange Pistachio White and Dark Chocolate Chip Cookies

So I decided to make a Japanese Cotton Soft Cheesecake the other day.  Everything was going totally great until my five egg whites refused to whip up. I couldn't even believe it.  That has never happened to me before!  I was so irritated.  So I had 5 refuse to be whipped egg whites along with 5 extra yolks that needed to be used sooner rather than later. I was totally wracking my brain on what to make, but then remembered that my cookie list was way long!  So I made 3 batches. Since I've had my eye on these cookies for a while now, they were on the list.  The hint of orange, salty pistachios, rich chocolate and sweet white chocolate are perfect in a crisp chewy delicious cookie.  Original recipe found here.

Orange Pistachio White and Dark Chocolate Chip Cookies

1 cup (2 sticks) butter, room temperature
3/4 cup granulated sugar
3/4 cup packed brown sugar
Zest of 1 small orange
2 eggs
1 teaspoon vanilla extract
2 1/2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup pistachios
3/4 cup white chocolate chips
3/4 cup semi sweet or dark chocolate chips

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

Cream together the butter, granulated sugar, brown sugar, and orange zest until light and fluffy.  Beat in the eggs and vanilla extract until incorporated.  Add the flour, baking soda, and salt, and beat until just combined.  Stir in the pistachios, white chocolate chips, and semi sweet chocolate chips.

Drop 2 tablespoon sized scoops of dough onto the prepared baking sheet and bake for 10 to 12 minutes, or until the edges are golden and the tops are set.  Remove the cookies from the oven and let cool for several minutes on the pan.  Transfer the cookies to a cooling rack to cool completely.  Makes about 24 cookies.

Enjoy!  -Cardamommy

Nutella Swirl Milk Crumb Cookies

These cookies.  These cookies are going to blow you away.  Not even kidding.  I was thinking about these cookies from forever ago, and I decided that I really wanted to make more of those delicious milk crumbs.  And since I figured that eating them straight up wasn't a good idea, I put them in nutella cookies.  With a nutella swirl.  And they are ridiculous.  My oldest Hungry Puppy is a little bit picky about chocolate, and will usually go for the less chocolatey option.  She totally chose these as her current favorite cookie though.  Which means everyone will love these soft, fudgy, milk crumb stuffed, nutella swirled cookies. When making these cookies, plan a little ahead so you have time to make the milk crumbs.  Adapted from this recipe.

Nutella Swirl Milk Crumb Cookies

Milk Crumbs:
40g (1/2 cup) milk powder
40g (1/4 cup) all purpose flour
12g (2 Tbsp) cornstarch
25g (2 Tbsp) granulated sugar
1g (1/4 tsp) kosher salt
55g (4 Tbsp) butter, melted
20g (1/4 cup) milk powder
90 g (3 ounces) white chocolate, melted

Cookies:
1/2 cup butter, room temperature
6 Tablespoons nutella
1/2 cup packed brown sugar
1/4 cup granulated sugar
1 egg
2 teaspoons vanilla extract
1 3/4 cup all purpose flour
1 Tablespoon cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
Milk crumbs
1/2 cup milk chocolate chips
1/4 cup nutella

For the milk crumbs, heat the oven to 250°F.  Combine the 40g (1/2 cup) milk powder, the flour, cornstarch, sugar, and salt in a medium bowl.  Toss with your hands to mix.  Add the melted butter and toss, using a spatula, until the mixture starts to come together and form small clusters.

Spread the clusters on a parchment - or silpat - lined sheet pan and bake for 20 minutes.  The crumbs should be sandy at that point, and your kitchen should smell like buttery heaven.  Cool the crumbs completely.

Crumble any milk crumb clusters that are larger than 1/2 inch in diameter, and put the crumbs in a medium bowl.  Add the 20g (1/4 cup) milk powder and toss together until it is evenly distributed throughout the mixture.

Pour the white chocolate over the crumbs and toss until your clusters are enrobed. Then continue tossing them every 5 minutes until the white chocolate hardens and the clusters are no longer sticky.  

For the cookies, preheat the oven to 350F.  Line a baking sheet with parchment paper.

Cream together the butter, nutella, brown sugar, and granulated sugar until smooth.  Beat in the egg and vanilla until incorporated.  Add the flour, cornstarch, baking soda, and salt, and beat until just combined.  Stir in the milk crumbs and chocolate chips.  Drop spoonfuls of the 1/4 cup of nutella over the cookie dough, and gently stir it into the dough just enough to swirl it through the dough.

Drop the dough in 2 tablespoons size balls onto the prepared baking sheet.  Bake for 10 to 12 minutes, or until the tops of the cookies are just set.  Remove cookies from the oven to and let cool on the pan for several minutes.  Transfer cookies to a cooling rack to cool completely.  Makes about 24 cookies.

Enjoy!  -Cardamommy

Mango Chocolate Chip Cookies

I picked up some dried mango the other day, and I thought that it would be perfect in some cookies!  I started with  one of my favorite chocolate chip cookie recipes and added some chopped dried mango, coconut extract, and mini chocolate chips.  All in all, I think they are amazing.  Those little bursts of mango are delightful, and the amount of chocolate is perfect and doesn't overpower the fruit flavor.  

Mango Chocolate Chip Cookies

1/2 cup butter, room temperature
1/4 cup shortening
3/4 cup packed brown sugar
1/4 cup granulated sugar
1 egg
1 teaspoon vanilla extract
3/4 teaspoon coconut extract
2 cups all purpose flour
1 Tablespoon cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (about 6 ounces) dried mango, chopped small
1/2 cup mini chocolate chips

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

Cream together the butter, shortening, brown sugar, and granulated sugar until light and fluffy.  Add the egg, vanilla, and coconut extract and beat until well blended.  Add the flour, cornstarch, baking soda, and salt and beat until just combined.  Stir in the dried mango and mini chocolate chips until evenly distributed.

Scoop the dough into tablespoon size balls and place on the prepared baking sheet.  Bake the cookies for 10 minutes, or until just set in the center.  Remove from the oven and let cool for several minutes on the pan.  Transfer cookies to a cooling rack to cool completely.  Makes about 36 cookies.

Enjoy!  -Cardamommy

Flourless Pecan Triple Chocolate Chip Cookies

You know I'm always on the lookout for a new chocolate chip cookie recipe.  Well, I found one.  These chocolate chip cookies are flourless, and totally spoke to me because they use pecan butter!  How cool is that?  Pecans have a such a mellow flavor, and can go hand in hand with chocolate chip cookies.  All you have to do is toast some pecans, process them into butter, stir in some sugar, eggs, chocolate chips, and other good stuff, chill, and bake!  These delightfully chewy cookies may take a few extra steps, but they are totally worth it for a slightly elevated chocolate chip cookie experience.  Original recipe found here.

Flourless Pecan Triple Chocolate Chip Cookies

16 ounces pecans, toasted and cooled
3/4 cup packed brown sugar
2 Tablespoons granulated sugar
2 teaspoons vanilla extract
2 eggs
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup semi sweet chocolate chips
1/2 cup milk chocolate chips
1/2 cup white chocolate chips

Place the pecans in a food processor and process for 5 to 7 minutes, or until they form a thick, smooth paste that looks slightly oily on the top.  Transfer the pecan butter to a bowl and add the brown sugar, granulated sugar, vanilla, and eggs.  Stir well until completely incorporated.  Stir in the baking soda, baking powder, and salt until well blended.  Fold in the semi sweet, milk, and white chocolate chips.  Chill the dough for 30 to 60 minutes, or until firm.

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

Scoop the dough into tablespoon size balls and place on the prepared baking sheet, leaving some room between for them to spread.  Bake the cookies for about 8 to 9 minutes, or until the tops are just set and the edges are golden.  Remove from the oven the let cool 3 to 4 minutes on the pan.  Carefully transfer to a cooling rack (they will be soft) to cool completely.  Makes about 36 cookies.

Enjoy! -Cardamommy

Double Chocolate Macadamia Nut Cookies

Double Chocolate Macadamia Nut Cookies

1/2 cup butter, room temperature
1/2 cup butter flavored shortening
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
1 teaspoon chocolate extract (optional)
1 1/2 cups all purpose flour
1/2 cup cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup semi sweet chocolate chips
1/2 cup chopped macadamia nuts

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

In a large bowl, cream togethre the butter and shortening until smooth.  Add the granulated and brown sugar and beat until well blended.  Beat in the egg, vanilla extract, and chocolate extract until smooth.  Add the flour, cocoa powder, baking soda, and salt, and beat until just combined.  Stir in the chocolate chips and macadamia nuts.

Scoop the dough into tablespoon size balls and place on the prepared baking sheet. Using your fingers or the bottom of a glass, press the cookies to flatten them into disks.  These will not spread much.  Bake in the preheated oven for about 8 to 9 minutes, or until just set (they will look slightly puffy and underdone).  Remove cookies from the oven and let cool for several minutes on the pan.  Transfer to a cooling rack to cool completely.  Makes about 40 cookies.

Enjoy!  -Cardamommy

Double Cranberry Oatmeal Chocolate Chip Cookies

I'm always on the lookout for new flavor ideas for cookies, and I've been coming up short lately!  I stumbled across a recipe for double cranberry cookies and I thought it was a brilliant idea, so I combined it with an oatmeal chocolate chip cookie and this cookie was born!  These cookies are thick and hearty and packed with oatmeal and cranberries and chocolate.  

Double Cranberry Oatmeal Chocolate Chip Cookies

1 cup (2 sticks) butter, room temperature
1 cup packed brown sugar
1/3 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3 cups old fashioned oatmeal
3/4 cup fresh or frozen cranberries
3/4 cup dried cranberries (craisins)
1/2 cup semi sweet chocolate chips
1/2 cup milk chocolate chips

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

In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.  Beat in the eggs and vanilla extract and beat until well blended and smooth.  Add the flour, baking soda, salt, and oatmeal, and beat until just combined.  Stir in the cranberries, dried cranberries, semi sweet chocolate chips, and milk chocolate chips.

Drop the dough in tablespoon size balls on the prepared baking sheet.  Bake for 10 to 12 minutes, or until the cookies are lightly browned on the edges and very top.  Remove cookies from the oven and let cool for 3 or 4 minutes on the pan.  Transfer cookies to a cooling rack.  Makes about 4 dozen cookies.

Enjoy!  -Cardamommy

Double Lemon Chocolate Chip Cookies

Sometimes I hear about flavor combinations that just don't make sense in my head.  I love chocolate and orange together.  Love!  Chocolate and lemon, however, I just could never wrap my head around.  Until these cookies.  I thought I would give it a shot, and it totally blew me away. You usually see lemon and white chocolate together, which can sometimes be a little one note and sweet for me. With these cookies, the lemon is so fresh and is perfect with the bite of dark chocolate.  The chocolate doesn't drown out the lemon, and it gives a great contrast.

Double Lemon Chocolate Chip Cookies

1/2 cup (1 stick) butter, room temperature
1/4 cup shortening
Zest of 2 lemons
1/2 cup packed brown sugar
1/2 cup granulated sugar
1 egg
1 teaspoon vanilla extract
1/2 teaspoon lemon extract (optional)
2 cups all purpose flour 
1 Tablespoon cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
1 cup semi sweet or dark chocolate chips

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

Cream together the butter, shortening, lemon zest, brown sugar, and granulated sugar until light and fluffy.  Add the egg and vanilla, and beat until well blended.  Add one cup of the flour, the cornstarch, baking soda, and salt, and beat until just combined.  Add the second cup of flour and beat until incorporated.  Add the chocolate chips and beat on low speed until evenly distributed.

Scoop the dough into tablespoon sized balls and place on the prepared baking sheet.  Place the cookies in the preheated oven and bake for 9 to 10 minutes, or until just golden brown on the edges and very top.  Do not overbake, or the cookies will be more crunchy than chewy (which is a no go in my book).  Remove the cookies from the oven and transfer to a cooling rack to cool.  Makes about 36 cookies.

Enjoy!  -Cardamommy