Posts Tagged ‘cookies’

posted by on baking, cookies, high altitude, homemade

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chewy peanut butter chocolate chip cookies

These delicious, easy to make cookies went over so well with friends + family that there was zero time to grab a just-out-of-the-oven shot! This makes about 3 dozen cookies but if you’re a huge fan of fresh baked goodness, make up the cookie balls ahead of time and freeze. When you’re craving a cookie, set out a few cookie balls on a baking sheet to thaw, preheat your oven + bake!

Another reason I love this recipe? It’s all about the ½ (for the most part) + it uses only one bowl! || Read more

oatmeal scotchies


posted by on baking, family, high altitude, homemade


Oatmeal scotchies

When I started transitioning my recipe book from high plains to high altitude, my mother’s oatmeal scotchies were high on the list to be converted first.

The recipe below is simple and works great whether you’re somewhere in the Midwest or living high in the Rockies.

More brown sugar than white sugar keeps them soft and a little bit more flour allows for them to rise and stay even after they’ve cooled. The combo of cinnamon and butterscotch is simply perfection but feel free to get adventurous and mix half butterscotch, half chocolate chips and maybe even some dried cranberries! || Read more

posted by on baking, blog, guilty pleasure, homemade, Phoenix

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Oatmeal Scotchies

So, this picture was originally posted back in April of 2013 when I was living in Phoenix with a promise of getting the recipe to you “soon”…sorry about that. Here’s the updated recipe to try (Above 5,000 in elevation? Check out the high altitude recipe).

Makes 2 dozen cookies

What you’ll need:

  • ½ cup flour
  • ½ tsp. baking soda
  • ¼ tsp. salt
  • ¼ tsp. cinnamon
  • ¼ tsp. nutmeg (optional)
  • 1 stick of margarine softened
  • 6 tablespoons sugar
  • 6 tablespoons brown sugar **half of ¾ cup (12 tablespoons)**
  • 1 large egg
  • 1 orange peel grated
  • 1½ cups quick oats
  • a little more than half of a package of butterscotch chips
  1. Mix together the flour, soda, salt, cinnamon + nutmeg in a bowl.
  2. In a separate bowl, beat together the softened margarine, sugars, egg.
  3. Stir in the orange peel with a wooden spoon.
  4. Using a wooden spoon, pour in half of the flour mix into the wet ingredients and mix well.
  5. Add the rest of the flour mix, and stir until everything is combined.
  6. Stir in your butterscotch chips and oats with a wooden spoon.
  7. Using two spoons or a scoop, drop the dough onto a baking sheet that is covered with parchment paper.
  8. Bake about 7 minutes at 375 degrees. Remove from oven and let them cool on the pan for a couple of minutes.
  9. Remove the cookies from the pan and transfer them to wire racks to finish cooling.

Valentine’s Day


posted by on baking, Holidays, homemade

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A year ago today I posted this recipe I had found on Pinterest so I thought I’d repost and share it with you. I didn’t have time to this year to pull out my collection of cookie cutters and make another batch. It’s been a rough week losing someone who was very close to us so I guess I’d rather take this time to spend with the people who I’m fortunate to still have in this short life. Don’t worry. There may not be any cookies, but there will be lots of red wine in our friend’s honor!

original post from Feb. 14, 2012 ————————–
I love Valentine’s Day! I found this cutout sugar cookie recipe on Pinterest and was anxious to try it. The ingredients list is short and you only need one bowl.

My almond cranberry glaze recipe below happened by accident but I’m happy with the results. You can switch out the almond for whatever flavoring you want or just add vanilla extract and food coloring. *The corn syrup adds that shiny look and sets up the glaze nicely so the cookies can be stacked when storing.*

What you’ll need:

  • 2 cups flour
  • 1½ sticks salted butter, softened
  • ¼ teaspoon salt
  • ¾ cup sugar
  • 1 egg
  • 1 teaspoon vanilla
  1. Preheat oven to 325 degrees.
  2. Combine all the ingredients in bowl.
  3. Roll out to about ½ inch thickness.
  4. Cut with flour coated cookie cutters.
  5. Brush off excess flour & place on parchment covered baking sheets.
  6. Bake 10-12 minutes & cool  on wire rack.

Almond Cranberry Glaze

What you’ll need:

  • 1 cup powdered sugar
  • 2-4 teaspoons milk
  • 1 teaspoon almond extract
  • 2 teaspoons light corn syrup
  • 4-5 frozen cranberries
  1. In a coffee mug, microwave the cranberries just until soft (about 30 seconds).
  2. Mix all other ingredients in a small bowl until you have a spreadable consistency.
  3. Add the softened cranberries – mash with a fork to make them bleed into the icing and mix really well.
  4. Remove any big pieces of cranberry from the glaze and throw away.
  5. Dip the sugar cookies face down into the glaze and slowly lift up letting the extra glaze drip off.
  6. Let the glaze fully dry on wax paper.

posted by on baking

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Back in September I shared one of my all time favorite cookie recipes – the snickerdoodle! I only briefly talked about where this cookie might have originated which led me to search for books on the subject (nerd alert!) which brought me to this gently used book on Amazon (shout out to Lyons Elementary Library and the dewey decimal system).

Slumps, Grunts, and Snickerdoodles: What Colonial America Ate and Why by Lila Perl talks about the New World and what tested the adaptability of cultures like American Indian, European and African and led us to many favorite dishes like the snickerdoodle.

Excerpt from “Slumps, Grunts and Snickerdoodles” Instagram photo

This recipe “is derived from early days in New Netherland and owes its existence to the foresight and bounty of the Dutch wheat farmers and to the industry of their merry, energetic housewives.” —> Ugh. We won’t go into the whole housewives thing, let’s just keep in mind that they didn’t have hand/stand mixers, so when I do try this recipe, the only traditional route I’ll go is using a wooden spoon.  *I have yet to try this recipe but wanted to throw it out there for you guys that read my last snickerdoodle post!*

Here’s what you’ll need:

  • ½ cup butter/margarine
  • ¾ cup sugar
  •  1 egg
  •  2 cups flour
  •  1 ½ tsp. baking powder
  • ½ tsp. salt
  • ½ cup milk
  • ½ tsp. vanilla
  •  2 tablespoons sugar
  •  2 teaspoons cinnamon
  1. With the back of a wooden spoon, mix the softened butter and sugar until smooth.
  2. Add the egg and beat well.
  3. In a separate bowl, mix the flour, baking powder and salt.
  4. In another small bowl, mix the milk and vanilla.
  5. Add ¹⁄ ³ of the flour mix to the butter and sugar. Mix until smooth.
  6. Add ½ of the milk mixture and mix until well blended.
  7. Add the next ¹⁄ ³ of the flour mix and blend well.
  8. Add last ½ of the milk mixture and mix well.
  9. Finally, add the last bit of flour mix and blend until smooth.
  10. In a small bowl, mix the sugar and cinnamon and set aside.
  11. Drop spoonfuls of the dough onto a well greased (or use parchment paper) baking sheet.
  12. Sprinkle the tops generously with the cinnamon and sugar mixture.
  13. Bake cookies at 325 degrees for about 15 minutes each or until the cookies are lightly brown around the edges.
  14. Remove to cooling racks to thoroughly cool and store in an airtight container.

posted by on baking, grandma, Holidays


This was my second Thanksgiving in Phoenix, Arizona. Luckily, as I mention a lot, my Grandmother lives close and for that I am thankful!

She decided she’d be prepping a whole turkey this year and insisted on having a cherry pie from Village Inn (she loves their pies) but I told her I refused to go without some kind of dessert with pumpkin in it. We decided we’d just have to have both!

I wanted to find a different recipe this year from the normal pumpkin pie (the first time I had made a pumpkin pie from scratch was last Thanksgiving if you can believe that!). I stumbled upon this recipe from Martha Stewart and normally her recipes are a little too bougie for my tastes but I couldn’t help myself this time.

Soft, cake-like pumpkin spice cookies frosted with a brown butter icing. They were a hit! (For the record, the cherry pie a la mode was equally awesome…)

Here’s what you’ll need:

  • 2 ¾ cups flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 ¼ tsp. sea salt
  • 1 ½ tsp. ground cinnamon
  • 1 ¼ tsp. ground ginger
  • ¾ tsp. ground nutmeg
  • ¾ cup (1½ sticks) butter, softened
  • 2 ¼ cups packed brown sugar
  • 2 large eggs
  • 1 ½ cups canned solid-pack pumpkin (14 oz.)
  • ¾ cup evaporated milk
  • 1 tsp. vanilla extract

For The Icing

  • 4 cups powdered sugar, sifted
  • 10 tablespoons (1¼ sticks) butter
  • ¼ cup plus 1 tablespoon evaporated milk
  • 2 tsp. vanilla extract
  1. Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a medium bowl & set aside.
  2. Put butter & brown sugar in a bowl & mix on medium speed until pale and fluffy (about 3 minutes).
  3. Mix in eggs. Reduce speed to low & add pumpkin, evaporated milk, and vanilla. Mix until well blended, about 2 minutes. Add flour mixture; mix until combined.
  4. Fill a pastry bag fitted with a 1/2-inch plain tip. (easier filling if you place the bag in a tall glass as shown in my picture above – if you don’t have a pastry bag, just use a baggie and cut off one of the corners, it will work just as well).
  5. Pipe rounds onto parchment-lined baking sheets, spacing 1 inch apart (I did a spiral about 3 times around as shown in above photo).
  6. Bake cookies at 375 degrees for 6 minutes. Rotate the cookie sheet and bake for another 5-6 minutes until the top of the cookie is spring-like.
  7. Leave the cookies on the baking sheets & cool on wire racks 5 minutes.
  8. Transfer cookies to wire racks & let cool completely.

Make icing:

  1. Put sifted powdered sugar in a bowl & set aside.
  2. Melt butter in a small saucepan over medium heat. Cook, swirling pan occasionally, until golden brown, about 3 minutes.
  3. Add butter to powdered sugar, scraping any browned bits from sides and bottom of pan. Add evaporated milk & vanilla and stir until smooth.
  4. Spread about 1 teaspoon icing onto each cookie using the back of a spoon & let the icing dry a bit.

**These cookies are very soft and will not store well stacked so I recommend freezing/refrigerating or placing wax paper in between to prevent the icing from sticking.**

1. So glad our dear friend Kailey got to spend Thanksgiving with us this year!  2. My cousin Heath, Grandma & me 3.  the whole gang! (so fun to see my cousins Frankie & Weston that I hadn’t seen in 20 some years and Grandma’s sister and brother-in-law)

posted by on baking, portions

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I pinned this recipe to my food board on Pinterest this weekend. For the first time, I actually got up and started putting this recipe together shortly after I had saved it from Pinterest. It’s a little bit more work, but it’s the best chocolate chip cookie recipe I have tried.

The brown butter, sea salt & good quality dark chocolate are what make these cookies a few steps above the norm. I only had a ¼ cup of dark chocolate chips left so I halved her original recipe and then halved the dough, freezing it for later.

The brown butter part is important. The original post has perfect how-to pictures. I have the worst patience when it comes to browning butter for baking, but trust me. It’s worth it.

Here’s what you’ll need:

  • ½ cup butter (1 stick)
  • ½ cup + 1/8 cup packed brown sugar
  • 1/8 cup white sugar (I just estimated this using my ¼ cup)
  • 1 large egg
  • 1 tsp. vanilla
  • 1 cup + ¾ cup filled a little more than half way
  • ¾ tsp. baking soda
  • ¼ tsp. sea salt
  • Good quality dark chocolate chips
  1. Place the stick of butter in a small saucepan over medium heat. I use a lid, but that’s up to you if you want to cover it or not. Slowly start to melt the butter and let it come to a boil. You are looking for a nice golden brown color and brown bits to form around the edge and at the bottom of the pan.
  2. Once it turns brown, pour the butter into a dish so it stops cooking and can cool for about 5 minutes.
  3. In a separate bowl, place both the brown and white sugars.
  4. Add the brown butter and mix until well combined.
  5. Add the egg & vanilla. Mix well.
  6. In another bowl, mix the flour, baking soda & sea salt together with a whisk.
  7. Slowly add the dry ingredients to the wet. Mix well.
  8. At this point, I halved the dough (since I only had a ¼ cup of chips) placing the rest in a freezer bag with baking instructions written on the outside.
  9. Add the chocolate chips to the dough and mix with your hands or a wooden spoon.
  10. Scoop out onto a parchment lined baking sheet, sprinkle with sea salt and bake at 375 degrees for 9 minutes. Check the cookies around 8 minutes, I flattened the cookies out a bit with a fork and let them bake for the last minute.

Makes about 8 cookies (this whole recipe will make 1.5 dozen approx.)

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