- 14 tablespoons butter, melted and cooled
- 1/2 cup white sugar
- 1 cup dark brown sugar, packed
- 1/2 cup cocoa powder
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 1 large egg
- 1 large egg yolk
- 1 3/4 cup flour
- 1/2 teaspoon baking soda
- 10 small candy canes, crushed [~ 1/3 cup]
- 1 bag White Chocolate Peppermint M&Ms
I know Thanksgiving has come and gone, and I hope yours was nice… but I hope you aren’t sick of pumpkin yet, because these cookies are fabulous and I just had to share them, Christmas season or not!! I’m normally not an oatmeal cookie kinda girl–give me a chocolate chip or peanut butter cookie any day, but oatmeal? Meh. Aren’t they usually the weird leftover cookies abandoned at pitchins and other events? I think it’s usually cause they contain gross raisins and are slightly salty. Raisins are only good on their own, not in baked goods. But I digress. I shouldn’t use ‘gross’ anywhere near this post, because these Pumpkin Oatmeal Cookies are anything but!!Despite my apathy towards classic oatmeal cookies, when I saw this recipe last month, I was intrigued. Pumpkin? Chocolate chips? Dried cranberries? All in one cookie, that wasn’t a soft cakey cookie?? Umm, how could I say no? Especially when they bore a slight resemblance to my favorite camp breakfast? Count me in! These Pumpkin Oatmeal Cookies are seriously a dream come true. Each cookie contains the perfect flavors of fall that I l-o-v-e [in case you were unaware]: pumpkin, spice, chocolate, and cranberries… all in a guilt free breakfast-resembling package. I mean, am I right??
They are hearty, chewy, and incredibly easy to make–they just take half an hour and you probably have all the ingredients available at home anyways. I know I do, practically all the time. You best believe that these will be popping up in my kitchen year-round from now on. They are that good!
- 1 cup pumpkin puree
- 2 eggs
- 2 teaspoons vanilla
- 1 1/2 cups whole wheat flour
- 3 cups old-fashioned oats
- 1/3 cup granulated sugar
- 1/3 cup dark brown sugar
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon pumpkin pie spice
- 1/2 cup mini chocolate chips
- 1/2 cup dried cranberries
Preheat oven to 350 degrees.
In a small bowl, whisk together pumpkin, eggs, and vanilla. In a larger bowl, stir together flour, oats, sugars, baking powder, baking soda, and pumpkin pie spice. Fold wet ingredients into the dry until just moistened–dough will be thick, but not un-stirrable. Stir in chocolate chips and cranberries.
Drop by spoonfuls about 2 inches apart onto cookie sheets, slightly flattening because dough does not spread much while baking. Bake for 13-14 minutes, or until lightly browned. Let cool on baking sheet for about 3 minutes, then remove promptly to cooling rack to cool completely.
Time: 30 minutes.
Yield: 3 dozen cookies.
So as Ben shared on Monday, last Tuesday I just wasn’t in the mood for making dinner. I wanted chocolate chip cookies. Like, yesterday. Or more accurately, last Monday. So many yesterdays ago. Late in the night, I understood why… it was National Chocolate Chip Day! But I promise I didn’t know that when my craving hit. Nope nope nope–I just needed cookies, which is weird because I’m not much of a cookie person. In fact, I can’t remember the last time I baked cookies. Probably Christmastime! Clearly, that was going to change. And fast! In fact, I planned on making cookies for dinner and was pretty satisfied with that choice. I mean, wouldn’t you be?
But Ben nixed that idea, and said he’d make dinner. So sweet! Probably raking up husband points since our anniversary was coming up [it's today, actually! and I'm totally just kidding. He'd make dinner even if our anniversary wasn't approaching. He's sweet like that.] I flipped through my recipe binder and about a zillion cookbooks, and as he was almost done I found a winner [from this semi-local bakery, no less].
After scarfing down some dinner and doing some cleanup [round one, to Ben's chagrin], I started in on the cookies. Only to discover I had no chocolate chips! Whaaaaat? So, I improvised. Meet Triple Chip Coconut Cookies!
They’re buttery, caramely delights! I used chocolate chunks, white chocolate chips, and butterscotch chips, but feel free to use what you’ve got–these cookies are perfect for using up half-full chip bags leftover from other recipes. Some dark chocolate chips would be fantastic, I think. My favorite part, beyond the traditional chocolate punch and vanilla aftertones was the chew and nuttiness added by the coconut flakes. Yum! Coconut is one of my new favorite flavors, and this cookie illustrates why. Coconut is amazing with everything it touches!
These cookies are simply the best combination of fabulous flavors, textures, and personality… perfect for cookies, and a perfect illustration for our three years of marriage.
Triple chip, three years! Works for me! Maybe I should rename [the renamed!] the cookies to Triple Chip Three Year Marriage Cookies? Hmmm…. gotta work the coconut in there somehow, I think I’ll leave the title the same. If you want more wedding photos, click the photo for some I shared last year. But if you just want the cookies, read on. They’re totally worth it!
Happy anniversary, dear Ben, and happy Wednesday to everyone else!
Triple Chip Coconut Cookies [adapted from Rene's Chocolate Chip Cookies as featured in Midwest Living April 2010]
click to print
- 2 1/4 cup all purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 3/4 cup unsalted butter, softened
- 1 cup sugar
- 3/4 cup brown sugar, packed
- 2 eggs
- 1 teaspoon vanilla
- 1 cup semi-sweet chocolate chunks
- 1 cup white chocolate chips
- 1 cup butterscotch chips
- 3/4 cup coconut flakes
Preheat oven to 350 degrees.In a small bowl, stir together flour, salt, and baking soda, then set aside.
In the bowl of an electric mixer, beat butter for 30 seconds. Next add sugars and beat for 5 minutes or until mixture is light and fluffy, scraping the sides of the bowl every minute or so. Beat in eggs and vanilla.
Then, add flour mixture slowly while mixer is running on low. Turn off mixer and stir in chips and coconut with a wooden spoon.
You can cover and store in the refrigerator for up to 24 hours or bake immediately. [Obviously if you wait to bake, turn off oven!]
Drop 2 tablespoon size balls onto ungreased cookie sheets about 2 inches apart. Press down on each ball to flatten. Bake for 10-14 minutes [more if it's chilled], or until light brown and still soft in the center as these cookies harden as they cool. Cool on cookie sheet for 1 minute, then remove to cooling rack.
Time: 45 minutes.
Yield: 48 cookies.
Notes: I found this dough was best popped in the fridge in between batches as it was hard to handle when soft.
So, it’s only February, but it’s practically tropical outside. At least by Indiana winter standards. I mean, I noticed after my run today that my running tan lines are already starting to set in. In February. I guess that’s what happens after days upon days of temperatures in the 50s. It’s so exciting!
Not that running tan lines are cool or anything… but running outside in shorts sure is. Especially since right now we should be piling on the Under Armour to even venture outside, let alone go run outside comfortably.
And so… [yes! semi-awkward transition!] to celebrate a taste of summer early, meet Caramel S’more Cups.
Caramel S’more Cups aren’t trying to be the real thing. There’s no blah graham cracker crust or 70s layered dessert feel. This kind of different is more like over the top awesome.
First, you take a chocolate chip cookie. Then you put it in a mini muffin cup [since mini anything=cute=so much better]. Next, add a Rolo caramel, then, some marshmallows, and finally, more chocolate. Can you say gooey?? Especially warm out of the oven, or nuked for 5 seconds. Yes, please.
And if that doesn’t make you happy no matter the weather, then I don’t know what will.
Is anyone else in the mood for summer food now that the weather is clearly indicating an early spring? What are you most looking forward to about warm weather?
- 1/4 cup + 2 tablespoons sugar
- 1/4 cup + 2 tablespoons brown sugar, packed
- 1/2 cup butter, softened
- 1 egg
- 1 1/8 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1 cup chocolate chips, divided
- 48 Rolo caramels, unwrapped
- approximately 1 1/2 cups mini marshmallows
Line two mini muffin tins with paper liners. Preheat oven to 375 degrees.
In a large bowl, cream together sugars, butter, and egg. Mix in flour and baking soda, then fold in 3/4 cup chocolate chips. Shape dough into 1 inch balls and place in muffin cups.
Bake for 8-9 minutes, or until just cooked around the edges. Remove from oven and place Rolo in center of cookie, pressing down hard. Top with 2-3 marshmallows. Bake for an additional 3-4 minutes or until marshmallows are puffed and golden. Top with a chocolate chip or two.
Time: 25 minutes.
Yield: 48 cookie cups.
Note: Original recipe called for 1 pouch [1 lb 1.5 oz] packaged chocolate chip cookie mix, 1 egg, and 1/2 cup butter in place of homemade chocolate chip cookie dough, so you can use that instead if you want.