First things first! Recently I've been baking a ridiculous amount of cookies. Big ones, little ones, with or without chocolate. Good lord, so many. So here are the ones I can remember! Oh and since I'm terrible, I didn't take pictures of any of them. But I know you know what a cookie looks like! :)
Oatmeal Chocolate Chip Cookies
I got this recipe from the Betty Crocker website. These were delicious and made a ton! You'll definitely want to make these. As a little side note, I added cinnamon and nutmeg to add some flavor, but I'm sure they would have been fine without it! Since I have now decided to make this one big post, head on over here to check out the recipe!
Chocolate Sugar Cookies
These cookies were spawned about two months ago when I had a severe choco craving. Since we allll know how that is, these are the perfect little solution when you want something sweet and a little chocolaty. I got them off of a recipe I found on Smitten Kitchen. If y'all haven't been to her blog lately, you're missing out. I looove her recipes and this is definitely one of them. You can use this slice-and-bake cookie recipe with whatever ingredients you have on hand. It's a good one to get creative with, but she gives some good examples! I used the "swap 1/4 cup of flour for unsweetened cocoa" option. I found that it was a lot easier to slice these once you rolled them up into a log (toll house cookie style) in some parchment paper and froze them. Then just before you cook, sprinkle some sugar on them.
Ok don't kill me, but now that I'm looking at it, maaybe I used the below one. Or maybe both of them, I really don't remember. That'll teach me to save recipes for so long huh? Anywho, here's the other one from Smitten Kitchen.
Chocolate Sugar Cookies
Adapted from Retro Desserts
1 1/4 cups all-purpose flour
1/2 cup unsweetened Dutch process cocoa
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups sugar
1/2 cup plus 2 tablespoons (1 1/4 sticks) room- temperature, unsalted butter
1 large egg
- Set two racks in the middle of the oven. Preheat to 375°F.
- In a food processor, or bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. While pulsing, or on low speed, add the butter, and then the egg. Continue processing or mixing until dough comes together in a mass.
- Take rounded teaspoons of batter [For oversized ones, I used a 1/8 cup scoop] and place on a parchment paper-lined baking sheet approximately 2 inches apart. With moistened hands, slightly flatten the dough. Bake for 9 minutes, rotating once for even baking. Set baking sheets on a rack to cool.
Ok, so this is the last one I'm going to post about. I thought I already did, but alas, I was wrong. These were interesting. I got this one from Smitten Kitchen too. I have to say, this was my first attempt at making pie anything by myself. It was an experience. And one that definitely could have turned out better. But I am not deterred! The pie dough turned out flaky and delish, but for some reason didn't stay very crispy once i stored them. I blame this on my shoddy storage methods, but whatevs. The filling was really good, but I suggest that you let it sit for at least an hour to soak up all the juices (also known as "maceration") before you load it into the pies. I also felt that it was difficult to do the "crescent moon" pie without tearing the dough. After two I pretty much moved on to making the bigger ones. This is not a quick recipe, but it is a pretty good one! So try it out if you're up for it. Below is my handy work. Don't judge lol.
Well there you go. I'm making some other treats this week for my friend Kyle's birthday and the USC/Bama tailgate, so hopefully I'll get those up before Christmas. Haha, jk (maybs)! I hope you guys enjoy these and feel free to let me know how they go for you and any suggestions you have! Have a great Monday night!
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