Cinnamon Vanilla White Chocolate Oatmeal Cookies from Great Taste Buds

Cinnamon Vanilla White Chocolate Oatmeal Cookies - made dough May 15, 2024 from Great Taste Buds

1 cup butter, room temperature

3/4 cup granulated sugar

3/4 cup brown sugar

2 large eggs

2 1/2 teaspoons vanilla

2 cups old-fashioned oats

1 1/2 cups + 1 tablespoon all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon cinnamon

12 ounces white chocolate chips

1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter for 2-3 minutes, until light and creamy. Add granulated sugar and beat to combine. Add brown sugar and beat to combine. Scrape down bottom and sides of bowl to keep mixture even textured.
2. Add eggs and vanilla, mixing to combine. Add oats and beat to combine.
3. Add flour, baking soda, salt and cinnamon, mixing on low speed until just combined. Fold in chocolate chips.
4. Portion dough into golf-ball size dough balls and flatten slightly. Cover and chill for several hours or overnight.
5. When ready to bake, preheat oven to 350 degrees F. Line baking sheets with parchment paper and evenly space dough balls. Bake 12-14 minutes or until edges are set and middles no longer look raw. Remove from heat and let rest on baking sheets for several minutes before transferring to wire rack to cool completely.

Back to cookies for military care packages. I've been sending care packages all this time but mostly recipes I've already made before there was no need to post them again. This is a new one I've had on my pinterest board for awhile and meant to try. 

I like to send oatmeal cookies since they're usually pretty sturdy and mail well. During summer, I don't typically send anything with white chocolate since white chocolate has a lower melting temperature and, on their way to hot desert climates, they will melt. But when baked into cookies, I just try to keep them inside the cookie and not on top, so they don't arrive too messy.

These were pretty good, nice and chewy with slightly crisp edges. They are a trifle sweet, especially with the white chocolate. The cinnamon flavor wasn't very strong so if you like cinnamon, increase the cinnamon in the dough by another half to full teaspoon.

Cold Oven Pound Cake from Food Gal

Cold Oven Pound Cake - made June 13, 2024 from Food Gal (original recipe from Cheryl Day's Treasury of Southern Baking by Cheryl Day)

3 1/2 cups (438 grams) unbleached all-purpose flour

1 teaspoon baking powder

1 teaspoon fine sea salt

1 1/2 cups whole milk

2 teaspoons vanilla extract

3 sticks (1 1/2 cups) unsalted butter, room temperature

3 cups (600 grams) granulated sugar

6 large eggs, room temperature

confectioners' sugar for dusting, optional

1. Butter a 10-inch Bundt pan and lightly dust with flour, shaking out the excess.
2. In a large bowl, whisk together the flour, baking powder and salt; set aside.
3. In a small bowl, whisk together milk and vanilla.
4. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter on medium-high speed until light and fluffy, about 3 minutes. Reduce speed to low and gradually add the sugar. Increase the speed to medium-high and continue beating for 2-3 minutes, until the mixture is very light and fluffy,
5. Reduce speed to low and add the eggs, one at a time, beating well after each addition. Scrape down the sides and bottom of bowl as needed to keep mixture even textured.
6. Alternately, add dry ingredients and milk mixture, mixing on low speed after each addition until fully incorporated.
7. Pour batter into prepared pan and spread evenly with a spatula. Place the pan on the middle rack of the cold oven and set oven to 325 degrees.
8. Bake for 60-70 minutes or until the cake is golden on top and a toothpick inserted in the thickest part of the cake comes out clean. Let cake cool in the pan on a wire rack for 20 minutes then invert onto another rack. Turn right side up and let cool completely.
9. Dust cooled cake generously with confectioners' sugar, if desired.

If you see me making more cakes and frosted cookies or any other baked goods that don't ship well, you know that means I'm getting out more and bringing desserts to local gatherings. In this case, I was giving financial literacy sessions and teaching local women in my area about investing in the stock market, retirement planning, estate planning and budgeting. For this particular occasion, one of the attendees offered to host at her house so one of the desserts I made was this pound cake.

I love me a good pound and I was intrigued by this one because you start it in a cold oven (hence the name), meaning no need to preheat. You make the batter, pour it into the bundt pan, put it in the oven then turn the oven on. Unlike lighter cakes with leavening agents, pound cakes don't need that initial heat to activate anything since any air in the batter comes from beating the butter and sugar together and not from baking powder or baking soda.

I have to say, this turned out amazingly delicious. I did use Kerrygold European butter for that extra buttery flavor and that worked well. The texture was that perfect dense pound cake texture and I love the simplicity of this cake. 

If I had to quibble about anything, I did find the crust a little too crusty. That developed from the longer baking time, especially starting from a cold oven. But still, it's not a dealbreaker and this was a delicious cake, perfect for hot summer weather. 

I was asked for the recipe by a couple of the participants who also enjoyed the cake and you can't ask for a more sincere compliment than that.

Soft Cinnamon Roll Cookies from Divas Can Cook

Soft Cinnamon Roll Cookies - made June 12, 2024 from Divas Can Cook 

Cookies

3/4 cup granulated sugar

2 tablespoons butter-flavored shortening

2 tablespoons butter, room temperature

1 egg, room temperature

1/4 cup buttermilk

1/4 teaspoon vanilla extract

1 3/4 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/8 teaspoon salt

Cinnamon Sugar mixture

1/2 cup brown sugar

1/2 tablespoon cinnamon

2 tablespoons unsalted butter, melted

Cream Cheese Frosting

2 ounces cream cheese, room temperature

2 tablespoons butter, room temperature

1/2 cup + 2 tablespoons powdered sugar

2-3 teaspoons milk

splash of vanilla extract

1. In the bowl of a stand mixer fitted with the paddle attachment, cream together sugar, butter and shortening. Mix in egg, buttermilk and vanilla extract.
2. In a separate bowl, whisk together flour, baking powder, baking soda and salt.
3. Add dry ingredients to wet ingredients and mix on low speed until a soft dough forms. Place dough in a plastic bag and flatten. Refrigerate for at least an hour or up to overnight.
4. Cinnamon-sugar mixture: in a small bowl, stir together brown sugar, cinnamon and melted butter.
5. When ready to bake, mix together 1 tablespoon flour and 1 tablespoon powdered sugar. Generously sprinkle over a nonstick work surface and over a rolling pin.
6. Remove chilled dough from refrigerator and roll into a 12 x 9-inch rectangle about 1/4" thick. Brush surface of dough with melted butter.
7. Immediately sprinkle the brown sugar-cinnamon mixture into an even layer, pressing down gently int the dough.
8. Starting with the longest side, gently and quickly roll dough into a tight log. Roll log in plastic wrap and place on a tray.
9. Freeze for 30 minutes or until roll is firm enough to cut without squishing when cutting.
10. Preheat oven to 350 degrees F and line baking sheets with parchment paper.
11. Slice log into 1-inch thick slides using a serrated knife and evenly space 2 inches apart on lined baking sheets. Pinch the ends of the cookies together to prevent roll from unraveling during baking. Bake for 10-12 minutes. Remove from oven and let cool on wire rack.
12. Prepare glaze: combine cream cheese, butter, powdered sugar, milk and vanilla.
13. While cookies are still warm, brush with glaze, allowing the glaze to melt down into the folds of the cookie. Let glaze set and cookies cool completely.

This was a half-success, half-failure. And definitely better suited for making in cooler weather. Of course, I didn't know that until it was too late. But part of trying new recipes is making these discoveries, lol. I followed the recipe exactly as laid out and that might've been my first mistake. The dough was too soft and sticky when mixed and could've used more flour. I didn't add more though and instead hoped the chilling process would make the dough easier to handle. 

The easiest way to make a roughly square-ish shape of dough is to roll it out while in a gallon-size ziploc freezer bag.

That definitely helped when rolling out the dough as the plastic bag protected the rolling pin from the sticky dough. But - you guessed it - the dough was too soft to come out of the bag and still maintain its shape, even chilled. I cut the bag open and gingerly peeled it off but the dough threatened to tear and fall apart, even after being chilled for almost an hour. I had to use a lot of flour on the parchment paper the dough sat on during rolling, on the rolling pin and on the dough to make it even close to manageable.

As with cinnamon roll dough, then you sprinkle the cinnamon-brown sugar mixture over the cookie dough into an even-ish layer then you roll it up into a log. This was the comic portion of the process as the dough was too soft to roll properly or tightly, which is what you need to make a decent-looking semblance of a cinnamon roll. Plus, there was so much filling, it made it difficult to keep the dough in a tight roll.

I froze the log for several hours but that still didn't matter, as you can tell from the cut cookies. The log of dough was still soft and still refused to roll into an actual round shape but remained flattishly oval. Oy.

At this point, I assumed these would spread spectacularly given how soft the dough stubbornly remained. So I put a few in cupcake liners as an experiment and baked the rest as intended to see the spread.

Surprisingly, they didn't spread as much as I expected given the softness of the (frozen) dough. And they even looked more cinnamon roll-ish than I expected. Yes, still janky but recognizable.

But the swirl of the "cinnamon roll" didn't matter as these were meant to be covered with cream cheese frosting. And that's the next place these went awry. As you can tell from the picture, I didn't beat the cream cheese enough to get the lumps out before adding the rest of the frosting ingredients. Sigh. Rookie error.

So then I tried to cover my frosting sins by sprinkling some Penzey's cinnamon over the top. LOLOLOL.

The bottom line, after all my baking mishaps, is these cookies weren't bad. Not quite a snickerdoodle but a good sugar cookie, liberally flavored with brown sugar. Which was the biggest drawback as I found the brown sugar filling a bit too sweet. There was too much brown sugar in the filling so I would cut that back and let the cinnamon in the filling come out a bit more. I'm not going to say "next time" as I don't know if I would make these again. If I did, I would definitely add more flour and cut back on the brown sugar in the filling. And beat the cream cheese properly for the frosting.

Stamped Cookies #40 from Constellation Inspiration

Stamped Cookies #40 - made dough June 7, 2024 from Constellation Inspiration

227 grams (1 cup) unsalted butter, room temperature

115 grams (1 cup) powdered sugar

1 tablespoon vanilla extract

260grams (2 cups + 3 tablespoons) all-purpose flour

1/2 teaspoon salt

1. In the bowl of a stand mixer fitted with the paddle attachment, cream together butter, powdered sugar and vanilla at medium speed until combined and fluffy, 1-2 minutes.
2. Add flour and salt; mix on low speed until just combined.
3. Place dough atop a large piece of parchment paper and cover with another large piece of parchment paper. Roll dough to an even thickness, 1/4-1/3" thick. Refrigerate for 10-15 minutes.
4. Remove dough from refrigerate and lift off the top piece of parchment paper. Stamp and cut out cookies. Cover and freeze stamped cookies for at least 30 minutes.
5. When ready to bake, preheat oven to 350 degrees F. Line baking sheets with parchment paper. Evenly space frozen stamped cookies. Bake 12-14 minutes or until lightly golden brown. Remove from oven and let rest on baking sheet for several minutes before transferring to wire rack to cool completely.

This is the third of three recipes I made for dessert for Ronald McDonald House and the second one for stamped cookies that I dropped off last week. 

This dough was harder to work with than the other one as it softened quickly. It was 90-degree weather when I made it so I had to chill it a few times between rolling out and stamping to be able to get decent stamped impressions. 

This also didn't hold some of the finer details in the stamps, both because the dough was too soft when I tried stamping and also because more of the smaller details baked out or blurred during baking.

However, despite all that, these were delicious. More of a regular butter cookie rather than shortbread. The butter flavor was more prominent and the bite was soft but chewy, like a good butter cookie, rather than the crisp snap of a shortbread. I liked both stamped cookie recipes but for a good butter cookie, I have to give the nod to this one. I need to make this again once the weather cools and see if I can get the stamped impressions to hold better.

Stamped Shortbread Cookies #39 from Uncomplicated Chef

Stamped Shortbread Cookies #39 - made dough June 7, 2024 from Uncomplicated Chef

1 cup unsalted butter, room temperature

3/4 cup powdered sugar

2 cups all-purpose flour

1 teaspoon almond extract (I used vanilla)

1. In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and powdered sugar until well combined and fluffy.
2. Add vanilla and mix to combine. Add flour and mix on low speed until just combined.
3. On a large piece of parchment paper, form dough into a ball. Place another large piece of parchment paper over it and roll out dough into a large piece 1/4 - 1/3" thick. Refrigerate for 15 minutes.
4. Remove dough from refrigerator. Stamp and cut out cookies. Freeze stamped cookies for at least 30 minutes.
5. Preheat oven to 350 degrees and line baking sheets with parchment paper. Space stamped cookies evenly on prepared baking sheets and bake for 12-15 minutes or until lightly golden brown. Remove from oven and let rest on baking sheet for several minutes before transferring to wire rack to cool completely.

This was the second of three recipes I made for the families staying at Ronald McDonald House last week. The first was the Buttermilk Chocolate Cake. Then I made 2 different recipes for stamped cookies and this is one of them. I don't usually make stamped cookies in the summer as it's often too hot to work with the cookie dough easily enough for stamping. But I wanted something fun for both the siblings of the children getting treatment as well as the kids themselves who were at the hospital. So I had to use my Snoopy stamps for this. Making stamped cookies in hot weather is possible but requires a bit more time and care. 

First, be careful that "room temperature" butter isn't too soft to work with or your dough will be too soft and greasy, not to mention harder to stamp well. I cut the butter into tablespoon-size pieces right out of the refrigerator, toss them into the mixing bowl and start mixing. Even then, it was so hot when I made this, that the dough was rather soft and had to be refrigerated before I could even stamp them.

Second, many recipes call for patting the dough into a ball, wrapping in plastic wrap and chilling before trying to roll out. As long as your dough isn't too soft, I find it easier and more efficient to roll the just-mixed dough between two pieces of parchment paper then chill it. The main thing you have to watch is not chilling it for too long as if the dough is too firm, it'll be harder to make clean, crisp stamped impressions. Too soft or warm and the dough will stick to your stamp(s). The sweet spot for me is about 10-15 minutes of chilling time but you do have to work quickly as this dough softens and warms within a few minutes out of the refrigerator.

The stamped impressions held decently well after baking but this dough is better suited for stamps with larger impressions and not finer details as the smaller details will tend to blur out during baking. Fortunately, Snoopy was easily recognizable in these cookies.

The taste was good as I had used Kerrygold butter for a more buttery flavor. Texture-wise, this was more of a shortbread texture in that it had a snap and a drier mouthfeel. But that was to be expected since this is billed as a shortbread. So it delivered its promise. The picture above is a combination of both the stamped cookie recipes I made (second recipe to follow in the next post) but the other pictures are just of this recipe.