Category Archives: Cookies

Healthy Oatmeal Cookies

Fibre? What? Where?

Oh, here you are.

I’m studying Dietetics, so I’m supposed to tell you to eat more healthy foods, more veggies, more fruits, more legumes, more whole grains, more nuts and seeds, etc. And God forbid we ever tell you to “NOT” do anything, don’t consume a lot of sodium, a lot of saturated fats, a lot of red meat, don’t sit on your butt all day. No no no, don’t tell them NOT to do anything, we’re told.

So eat cookies.

And get your fibre.

Yes, professor, I didn’t tell them NOT to do anything. Does that mean I pass? I do?

Yay!

Healthy Oatmeal Cookies

makes 2 dozen cookies

1/2 c. softened butter, salted (add 1/2 tsp. salt if you have unsalted)
1/3 c. packed light brown sugar
1/3 c. white sugar
1 large egg
2/3 c. whole wheat all-purpose flour
3/4 tsp. baking soda
2 c. quick-cooking rolled oats

1. Preheat oven to 350 degrees F.
2. In a large bowl, cream together butter and sugars until soft  and fluffy.
3. Blend in egg until smooth.
4. Add flour, baking soda, and oats.
5. Stir the heck out of it. (Until blended)
6. Drop rounded tablespoons onto lighted greased or parchment paper-lined cookie sheets.
7. Bake 8-10 minutes, or until browned around the outside.
8. Cookies will be soft, let them stand on the cookie sheets for a minute before removing.

Old-Fashioned Oatmeal Cookies on Foodista

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Chocolate Chip Cookies, Take Two

I promised you that I would make cookies again before the summer is up. Here they are.

This recipe I pulled out of The America’s Test Kitchen Family Baking Book. The experts swear by melted butter to keep the cookies chewy. I whole-heartedly agree since I’ve been using it for years, both in CCC’s and my blondies. One thing to note is to make sure the butter is sufficiently cooled before creaming with the sugar or else the sugar melts, which effects the spread. Speaking of melted butter, I want to try using browned butter to make chocolate chip cookies one day. I imagine that would amp up the caramel taste even more.

The Test Kitchen says to add a bit of extra fat to the cookies to ensure tenderness, which I also agreed to. They did this in the form of an extra egg yolk. They also used a substantial proportion of brown sugar to white sugar because brown sugar is hygroscopic and will keep moisture locked in. I reduced the white sugar by half than what was called for in the recipe. The cookies were plenty sweet.

I also chilled the dough for about 6 hours before baking. Shaping the dough into balls poroduced more evenly spread cookies. Oh, and pecans. I added toasted, chopped pecans. They added such a marvelous flavour and picked up the vanilla notes in the cookies. I reduced the vanilla by half a teaspoon and added a bit more baking soda. This overleavens the recipe, thus preventing puffy cookies, encourages wrinkling, and enhances browning because the dough will be basic in nature.

I put eight balls of dough in my mini muffin tin and then baked up like little tarts, wonderfully chewy. Below is the original recipe with my notes.

America’s Test Kitchen Thick and Chewy Chocolate Chip Cookies
adapted from The America’s Test Kitchen Family Baking Book
makes about 32 cookies

2 c. plus 2 Tbsp. all-purpose flour
1/2 tsp. baking soda (I added 1/4 ts. more)
1/2 tsp. salt
3/4 c. unsalted butter, melted and cooled
1 c. packed light brown sugar
1/2 c. granulated sugar (I used 1/4 c.)
1 large egg
1 egg yolk
2 tsp. vanilla extract (I used 1 1/2 tsp.)
1 1/2 c. chocolate chips
(3/4 c. toasted, chopped pecans, optional)

  1. Cream the melted, cooled butter and the sugars until blended.
  2. Mix in the egg and egg yolk and vanilla.
  3. Blend in by hand the flour, baking soda, salt, chocolate chips, and pecans.
  4. Chill 6 hours or overnight, or even longer if you’d like, or proceed directly.
  5. Roll into balls and place on baking sheets lined with parchment paper.
  6. Bake at 325 degrees (preheated oven) for 10 minutes or until slightly browned around the edges.
  7. Do not overbake, let the cookies cool for 10 minutes on the baking sheet before removing.
  8. Keep in an airtight container at room temp, to preserve all the lovely chewiness.

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Baking with Carolyn

I had my chocolate fix today. It should last at least a week. My sister, Carolyn, made a large batch of large brownie cookies with me. Usually I don’t break out the box mixes, but it’s much easier for Carolyn to begin to learn about baking if we work with a mix.

And it was good.

When you prepare a brownie mix the normal and place humongous scoops of it on a cookie sheet and bake it at 350 degrees you end up with ginormous black forest dark cookies. These disks have wonderfully chewy edges that remind one of candy and meltingly tender centres. Oh yeah, they also pack an impossible chocolate punch. Even the most die-hard chocoholics will need milk with these cookies.

I am no die-hard anything, except maybe for kouign aman, so by the time I had my third bite I was quite deliriously reaching for milk. Then I had a tenth bite, a fifteenth bite, and so on.

If you love chewy brownies, these kick the chewiness up ten notches. Next time you make brownies, make them into cookies instead. You will not regret it.

P.S. Carolyn makes a great little helper!

P.P.S. She helped me whip up a batch of cinnamon buns too, so guess what we are having for breakfast tomorrow? 😉

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Cocoa Krispies Ice Cream Sandwiches

Can I have ice cream? Please? Pretty please? With a cherry on top, er, on the side?


Yes, of course. It’s too hot for much of anything else. Like turning on my oven. So I made rice krispies squares, the chocolate version, with plenty of marshmallows, and scooped up a healthy serving of ice cream. Cool and sweet. I usually make the square on the stove in a large wok, but since my wok was occupied I set a large metal bowl over a pot of simmering water and made marshmallow flush that way. Equally good I’d say. I even tasted the melty-gooey-sticky fluff twice, just to make sure. Then I scooped up some with my finger, to check the texture. You believe me right? Actually, when I was little, I didn’t like marshmallows all that much, I thought they had a weird texture and not much taste. (I don’t know where my sweet tooth was) In recent years though, I’ve discovered the greatness of marshmallows, especially melted.

Oh, there’s that cherry on top.


Cocoa Krispies Squares
makes one 15×10 pan, for ice cream sandwiches, or one 9×13 pan, just for snacking

6 cups crispy rice cereal
3 Tbsp. butter
1 package (10.5 oz) marshmallows, or 40 large ones, or 4 cups mini ones, just toss the whole package in there
1/2 tsp. vanilla extract
2 heaping Tbsp. cocoa powder

In a large wok, (see how Asian I am, but then again, I don’t like rice, so I don’t know what kind of Asian I am) melt the butter over low heat. Add the marshmallows, heat gently, stirring, until melted. Actually, any large saucepan would work. Or you can do the double broiler method that I did today. Equally fine. When you have a lot of melty-gooey-stickiness on your hands, take the spoon and feed yourself some. Then add the vanilla and the cocoa powder. Stir until you have a chocolate melty-gooey-stickiness on your hands, then take that spoon and feed yourself some more. Chocolate melted marshmallows? Yes please. Even without a cherry on top. Now turn off the heat and dump the cereal in. Mix quickly and evenly, until the cereal is all coated.

Using wet fingers, press into a lightly greased pan, whichever size you chose. I used cooking spray. Good idea to grease the pan ahead of time because you’re likely to have marshmallow fluff hands by now. Smooth the top using wet fingers. Water will keep the mixture from sticking to your hands. Let the mixture set for at least 30 minutes. Put it in the fridge if you must, since it is HOT these days.

Cut into squares and add a scoop of ice cream in between two squares. Enjoy the crispy chewy chilly goodness!


Stay cool! :

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Oatmeal Cookies

Warm. Spicy. Chewy. Nutty.

These are somewhat addictive to nibble on. I think it must be the oats, they lend the cookie a chewiness and nuttiness that cannot be replaced. Plus you can tell yourself that since these contain oats, a food that helps to lower cholesterol and contains fibre, you can eat an extra cookie. Go ahead, I won’t tell. 😉

Oatmeal Cookies
adapted from Allrecipes
makes anywhere from 2 to 3 dozens, depending on size)

1 cup butter, softened
1 1/4 cup light brown sugar
1/2 cup white sugar
2 eggs
1 tsp. vanilla extract
2 cups flour
3/4 tsp. baking soda
1/2 tsp. salt
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg (I find this to enhance the flavour of the oats)
3 cups rolled oats, preferably old-fashioned, not quick-cooking

Preheat oven to 350 degrees. Line cookie sheets with parchment paper. In a large bowl, cream the butter and sugar together until fluffy. Add the eggs one at a time and beat well after each addition. Beat in the vanilla extract. Add the flour, baking soda, salt, cinnamon, and nutmeg. Stir well. Add the oats and blend until distributed.

Use two spoons and drop onto cookie sheets, a couple inches apart. Press down slightly with a fork. Bake for 8-12 minutes, depending on size. The cookies will be browned slightly on the edges and the top is no longer wet looking.

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The Search is On…CCC Take-One

In fact, it’s never been off. I’m not sure if it will ever end. I’m not sure if I even WANT it to end.

The. PERFECT. Chocolate Chip Cookie. Or CCC, to save me from typing it all out. XD

Does such a thing exist you ask? Or is it purely the stuff of legends? Well, probably like you, I’ve made many chocolate chip cookies and used many recipes. And I don’t remember all that I’ve made. It probably all went something like this.

Mix. Bake. Devour.

Somewhere in the back of my mind I must have thought occasionally, “this one isn’t like the last….it’s puffier….it’s chewier…it’s less sweet….it’s OOH SOOO GOOD…” etc etc. I honestly don’t know what makes a perfect cookie. Sometimes within the same batch I get different standards of cookies. I also like the cookie part better than the chocolate chips.

Yes. I’m one of those people. I recall hearing this somewhere: As proof to how much a boyfriend loved his girlfriend, he used to make her chocolate chip cookies. Except she didn’t like them. Not as they are anyways. She liked the chocolate chip cookies without the chocolate chips. So what does the devoted man do? Pick out every single chip for her of course. Now, I’m not that picky. I just prefer a cookie with fewer chips. (Now, aren’t you lucky Ian?) Maybe it’s the inner health freak demanding me to show some restraint. Although if I’d already sinned by picking up and biting into the cookie, what’s a few extra chocolate chips going to do? Plus when I make cookies, I MUST make them huge. MUST. I’m OCD like that.

If you’d like to continue the search for that cookie. Read on for the recipe.

Chocolate Chip Cookies (Take one, one this blog that is)

2 1/4 cups flour
1 cup butter, melted (I’m sure this gives it a different texture than recipes with softened butter, but
I gotta experiment and document to be able to tell you exactly what, which will happen some day)
1 cup light brown sugar, packed
1/2 cup white sugar
1 large egg (I’ve also got this vague feeling that I don’t like a lot of egg in my cookie, makes them puffier)
1/2 tsp. baking soda
1/2 tsp. salt
2 tsp. vanilla extract
As many chips as you’d like! 😀 (typically about 2 cups for the people who eat chocolate chip cookies for the chocolate chips)

Preheat oven to 350 degrees. Cream, or more like, mix, the melted butter and the sugars until well mixed. Add the egg and vanilla and mix well. Now I used to be such a good girl and whisk my remaining dry ingredients together in a separate bowl, then add to the creamed mixture. Now I just put everything in the bowl and give it all a good mix. Works fine too. Do what you’d like. Then add the chocolate chips. Mix until distributed.

Drop with two spoons or an ice cream scoop onto greased cookie sheets. I line mine with parchment paper, which reduces spread and produces neater edges than the greased sheet. I use anywhere from 1/4 cup of dough to 1/3 cup of dough per cookie. Did I mention that I’m kind of obsessive about huge cookies? Sometimes I make them even bigger. Split a cookie with a friend. Do what you must. I find bigger cookies to taste better and have better texture. Be sure to leave plenty of space in between the dough, or else they run into each other and you end up with square cookies. Bake in the preheated oven for 8-12 minutes, depending on how big your cookies are. Let cool for a couple of minutes before removing from the cookie sheets. Eat while warm for the maximum effect. 😀

So how do you like your CCC?

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