Chewy Oatmeal M&M Cookies from Sally's Baking Addiction

Chewy Oatmeal M&M Cookies - made dough November 20, 2022 from Sally's Baking Addiction 

1 cup unsalted butter

1 cup (200 grams) brown sugar, packed

1/4 cup (50 grams) granulated sugar

2 large eggs

1 tablespoon vanilla extract

1 tablespoon molasses

1 1/2 cups (188 grams) all-purpose flour

1 teaspoon baking soda

1 1/2 teaspoons ground cinnamon

1/2 teaspoon salt

3 cups (240 grams) old-fashioned oats

1 1/2 cups (240 grams) M&Ms

1. In the bowl of a stand mixer fitted with the paddle attachment, cream together butter, brown sugar and granulated sugar until well combined and smooth, about 2 minutes.
2. Add eggs, vanilla extract and molasses, mixing until just combined.
3. In a separate bowl, whisk together flour, baking soda, cinnamon and salt. Add to butter mixture in two additions, mixing on low speed after each addition until just combined.
4. Mix in oats on low speed until combined. Fold in M&Ms.
5. Cover and chill dough for 30-60 minutes. Portion chilled dough into golf-ball size dough balls, cover and chill another hour or overnight.
6. When ready to bake, preheat oven to 350 degrees and line baking sheets with parchment paper. Evenly space dough balls. Bake 11-12 minutes or until edges are golden brown and middles no longer look raw. Let rest on baking sheets for 5 minutes then transfer cookies to wire rack to cool completely.

If you want a reliable recipe for any cookie, Sally's Baking Addiction is a pretty good bet. I wanted to use up some M&Ms from Halloween and this was a great option. Bonus that it's easily made ahead of time, portioned into dough balls and frozen until you're ready for your holiday baking.

The cookies were crisp at the edges and the oats gave it a good chewiness. It's not overwhelmingly sweet but still tasty. For the holidays, you can substitute holiday M&Ms to make it more seasonal.

Coconut White Chocolate Chunk Cookies

Coconut White Chocolate Chunk Cookies - made dough November 5, 2022 from Averie Cooks

1/2 cup unsalted butter, melted, browned and cooled for 15 minutes

1/2 cup granulated sugar

1/4 cup light brown sugar, packed

1 large egg

2 teaspoons vanilla extract

1 cup sweetened shredded coconut, lightly packed to measure

1 1/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup white chocolate chips, plus more to adding to the tops

1. In the bowl of a stand mixer fitted with the paddle attachment, cream together browned butter, granulated sugar and brown sugar until well combined. Add egg and beat to combine. Add vanilla and beat to combine.
2. Add the flour, baking soda and salt, beating until just combined. Do not over mix. Beat in coconut and white chocolate chips. 
3. Portion dough into golf-ball-size (or smaller if you prefer) balls. Cover and chill or freeze for several hours or overnight.
4. When ready to bake, preheat oven to 350 degrees F. Line baking sheets with parchment paper and evenly space chilled dough balls. Bake 11-13 minutes or until edges are golden brown and middles no longer look raw. Let rest on baking sheets for several minutes then transfer to wire rack to cool completely.

I first made these cookies in 2020 but it was during the time I wasn't updating my blog so I didn't take pictures. But I really liked these cookies and I want to preserve the recipe for posterity so I made them again and this time documented it. Because if I don't take pictures and blog about it, they might not exist. And these are too good to lose.

Like so many recipes from Averie Cooks. this one is straightforward, easy to make and came out really well. I'm not a big white chocolate fan but it goes perfectly with the coconut as well as the brown sugar cookie. Plus I liked the chewy texture.

I'm out of the uppity high-quality white chocolate chunks I normally order online and, like the unsweetened chocolate chunks I also normally source online, they were criminally expensive this time around. So I (reluctantly) went with a bag of Nestle's white chocolate morsels. They weren't as bad as I feared although I still prefer the soft meltiness of a Callebaut-caliber white chocolate. But since I didn't win the powerball (yes, hard to believe none of the 5 tickets I bought didn't win, ha), I gotta stick with my budget.

Chocolate Peanut Butter Fantasies

Chocolate Peanut Butter Fantasies - made November 13, 2022 from Golde's Homemade Cookies

Pastry

1 1/2 cups all-purpose flour

2/3 cup firmly packed brown sugar

1/2 teaspoon baking powder

1/4 teaspoon salt

1/4 teaspoon baking soda

2/3 cup butter, softened

2 egg yolks, beaten

1/2 teaspoon vanilla extract

Topping

1 1/4 cups powdered sugar

3/4 cup unsalted peanuts, finely chopped

1/4 cup butter, melted

1 1/2 cups peanut butter

1/2 teaspoon vanilla extract

1 12-ounce package chocolate chips

1. Preheat oven to 350 degrees F. Line a 9 x 13 pan with foil and lightly spray with nonstick cooking spray.
2. Combine all pastry ingredients together in a large bowl and beat on low speed until crumbly. Press crumb mixture into an even layer in prepared pan. Bake for 12 minutes or until golden brown.
3. Set aside chocolate chips. In a medium bowl, combine remaining topping ingredients together.
4. Turn off oven and remove pan from oven; spread topping evenly over baked crust. Sprinkle with chocolate chips sand return to oven for 2 to 3 minutes until chocolate chips have softened enough to spread. Remove from oven and spread chocolate into an even layer. Let cool before cutting.

In honor of my niece's boyfriend, who served in the US Air Force, I made these peanut butter bars for him for a belated Veteran's Day lunch.

I'm still trying out recipes from Golde's Homemade Cookies and I thought this would fit the bill: shortbread base, peanut butter filling, chocolate topping. All good, right? Er, you know what I'm going to say next? Yup, these were okay.

Honestly, they weren't bad and my niece's boyfriend enjoyed them so I packed up the rest for them to put in their freezer so he could have it in future lunches once he starts his new job. All good. For me personally, with my picky taste buds, I would've preferred the shortbread base to actually be more like a shortbread with a more crisp crunch (it was soft, without much snap) and I'm still indifferent to peanut butter! Yeah, that's a me problem. But so far, this baking book still keeps delivering only on the "okay" side of the spectrum.

Crumbl Copycat Chocolate Oreo Cookies from Salt & Baker

Chocolate Oreo Cookies - made October 31, 2022 from Salt & Baker

1 1/2 cups unsalted butter, room temperature

1 1/2 cups light brown sugar, packed

1 cup granulated sugar

2 large eggs

3 teaspoons vanilla extract

3 cups all-purpose flour

1 cup black cocoa powder

1 1/2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

20 Oreos, finely crushed (about 2 1/2 cups)

Vanilla Cream Cheese Frosting

6 tablespoons butter

6 ounces cream cheese

3 1/2 cups powdered sugar

1 teaspoon vanilla extract

1 tablespoon heavy cream

2 tablespoons Oreo cookie crumbs, for topping

1. In the bowl of a stand mixer fitted with the paddle attachment, cream together butter, light brown sugar and granulated sugar until well combined, light and fluffy, 2-3 minutes.
2. Add eggs and vanilla, mixing to combine. Scrape down bottom and sides of bowl.
3. In a medium bowl, whisk together all-purpose flour, black cocoa powder, baking soda, baking powder and salt. Stir in 2 cups Oreo cookie crumbs.
4. Add dry ingredients to butter mixture in 2 additions, mixing on low speed after each addition until just combined. 
5. Portion dough into 1/3 cup portions and roll into balls. Flatten slightly to form thick discs. Roll into remaining 1/2 cup Oreo crumbs. Cover and chill while oven preheats.
6. Preheat oven to 375 degrees and line baking sheets with parchment paper. Evenly space dough discs on baking sheets and bake 8-9 minutes or until edges are barely set and tops are no longer shiny. Remove from oven and let rest on baking sheets for 3 minutes. Transfer to wire rack to cool completely.
7. Make frosting: cream together butter and cream cheese until well combined. Add vanilla extract and powdered sugar, 1 cup at a time until well combined. Add heavy cream to thin frosting.
8. Frost cooled cookies and garnish with Oreo cookie crumbs.

What's (almost) better than Oreo cookies? Using them to make Oreo cookies. Only bakers would understand that statement. I love Oreos straight out of the package. I'm less enamored of "cookies and cream" baked goods and prefer unadulterated Oreos. But I don't seem as snobby when it comes to using Oreos to make big, chewy cookies.

The key to getting that Oreo-like taste in a cookie, besides incorporating actual (crushed) Oreos into it, is using black cocoa. Not dark unsweetened cocoa but actual black cocoa. I used King Arthur's black cocoa and it worked really well to bring that Oreo flavor to this cookie. Like the Crumbl copycat pink velvet cookies, I didn't frost these (yeah, me and frosting have a distant relationship) but this cookie was just fine plain. Crisp around the edges, chewy in the middle and that satisfying Oreo flavor. This delivers on all fronts.

Peanut Butter Oatmeal Chocolate Chip Banana Bread Bars

Peanut Butter Oatmeal Chocolate Chip Banana Bread Bars - made November 12, 2022 from The Baker Mama 

1/2 cup (1 stick) unsalted butter, softened

1/2 cup creamy or crunchy peanut butter

1/2 cup light brown sugar

1 teaspoon vanilla

2 large eggs

2 cups quick-cooking oats

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1 1/2 cups mashed ripe banana (about 4 medium, ripe bananas)

1 cup chocolate chips

Streusel

1/2 cup creamy or crunchy peanut butter

1/2 cup light brown sugar

1/2 cup quick-cooking oats

1/2 cup chocolate chips

1. Preheat oven to 350 degrees F. Line a 9 x 13" baking pan with foil and lightly spray with nonstick cooking spray; set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, peanut butter, and brown sugar together until light and fluffy, 2-3 minutes.
3. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
4. In a separate bowl, whisk together oats, baking powder and baking soda. Add the oat mixture to the butter mixture and beat on low speed until combined. Fold in mashed banana and 1 cup chocolate chips. Spread the batter evenly in the prepared pan.
5. Streusel: in a small bowl, stir together the peanut butter, brown sugar and oats with a fork until crumbly. Stir in 1/2 cup chocolate chips. Sprinkle the streusel evenly over the batter.
6. Bake for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool completely before cutting into bars.

I'm not sure how I feel about this recipe. It's easy to make and it doesn't contain flour so it's gluten-free if you use gluten-free baking powder. 

I wasn't actually trying to make a gluten-free recipe; it just worked out that way. I saw this on pinterest and thought the original blog's pictures looked great. My niece's boyfriend is a peanut butter lover so I thought it would also be good to try out recipes with peanut butter.

What I got wrong is I focused too much on the peanut butter oatmeal part of the title and underestimated the "banana bread bars" part. Yup, the banana flavor pretty much overwhelmed the peanut butter flavor.

Which isn't necessarily a bad thing, just a case of my (incorrect) expectations not being met. 

As a relatively healthy bar chock full of peanut butter, oats, bananas and chocolate chips (feels like an Elvis dessert), this delivers. especially when eaten warm. 

Unfortunately, for my baking purposes which is mostly for care packages to deployed troops, I think these are too moist to be sent safely overseas, even vacuum sealed. 

They're not that sweet, even using overripe bananas so if you wanted a chewy bar cookie that isn't too rich or sweet, this is a good option. It's not overwhelmingly peanut butter-y though so this would probably speak more to banana bread and/or oatmeal lovers.

Brown Butter Ginger Molasses Brownies from Two Peas and Their Pod

Brown Butter Ginger Molasses Brownies - made November 9, 2022 from Two Peas and Their Pod

2 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon ground ginger

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/8 teaspoon nutmeg

1 cup unsalted butter, melted, browned and cooled slightly

1 cup packed light brown sugar

1 large egg

1 large egg yolk

1 teaspoon vanilla extract

1/4 cup molasses

Sparkling sugar or sanding sugar, for sprinkling on the bars

1. Preheat oven to 350 degrees. Line a 9 x 9-inch baking pan with foil and lightly spray with nonstick cooking spray.
2. In a medium bowl, whisk together flour, baking powder, salt, ginger, cinnamon, cloves and nutmeg; set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat together browned butter and brown sugar, until well combined. Add in egg, egg yolk, vanilla extract and molasses, beating until combined.
4. Add dry ingredients in two additions, mixing on low speed after each addition, until just combined. Do not overmix.
5. Pour into prepared pan and smooth into an even layer. Sprinkle with sanding sugar. Bake 20-23 minutes or until a toothpick inserted near the center comes out with a few moist crumbs. Do not overbake. Cool completely before cutting.

I'm not normally a ginger molasses fan but 'tis the season, right? I don't dislike the flavor combination but it isn't my favorite. I don't mind the ginger but oftentimes I find the molasses a little overpowering.

So I was pleasantly surprised how well these turned out and that I actually liked them. I didn't have sanding sugar so I used regular granulated sugar. I think they would've been better with sanding sugar to get the big sugar crystals. But still, these were pretty good, both in terms of taste and dense texture. If you want them a little more cakey, you could bake them a little longer but I prefer the dense chewiness of a brownie. It ships better and takes longer to dry out in transit.

Crumbl copycat Pink Velvet Cookies from Cooking with Karli

Crumbl copycat Pink Velvet Cookies - made dough October 30, 2022 from Cooking with Karli

1 1/2 cups salted butter, softened

1 1/2 cups granulated sugar

3 eggs

1 1/2 teaspoons cake batter flavoring

4 1/2 cups all-purpose flour

3 teaspoons baking powder

pink food coloring

Vanilla Cream Cheese Frosting

8 ounces cream cheese, room temperature

1/4 cup butter, softened

2 teaspoons vanilla extract

4 cups powdered sugar

milk to thin if needed

1. Cream together butter and sugar until well combined, light and fluffy. Scrape down sides and bottom of bowl.
2. Beat in eggs and cake batter flavoring until combined. Add two drops of pink food coloring.
3. In a medium bowl, whisk together flour and baking powder. Add in 3 additions to butter-sugar mixture, mixing on low speed after each addition until just combined. Add a few drops of food coloring as you mix until desired color is achieved.
4. Scoop dough into 1/3 cup portions and roll into balls. Flatten slightly into thick discs. Cover and chill while oven preheats.
5. Preheat oven to 350 degrees F and line baking sheet with parchment paper. Evenly space chilled dough discs on baking sheets. Bake 9-11 minutes or until middles no longer look raw. Do not overbake. Remove from oven and let rest on baking sheets for 5 minutes before transferring to wire rack to cool completely.
6. While cookies are cooling, make frosting: in the bowl of a stand mixer fitted with the paddle attachment, beat together butter and cream cheese until well combined and creamy. Add vanilla extract and powdered sugar, one cup at a time, beating after each addition. Thin with milk, a teaspoon at a time, until desired consistency is achieved. Frost cooled cookies.

As you can tell from the pictures, I didn't make the frosting recipe I included above and instead kept these cookies (or rather, this cookie as pictured since it was the taste test cookie) as plain/unfrosted. Mainly because I planned to mail the rest of the batch in care packages and I can never send cream-cheese-frosted cookies anywhere that's going to take more than a day to arrive, even in the coldest temps of winter. Too much risk of it going bad before arrival.

These cookies also turned out more pink than I intended. I was going for a pastel pink and overshot it by a couple of drops. When coloring your dough, try to add the food coloring early in the mixing process, primarily before you add the dry ingredients. The subsequent mixing helps spread the food coloring more evenly throughout the dough. You just can't have too heavy a hand (oops). 

Regardless, I loved this cookie. I don't know exactly what pink velvet is supposed to taste like - I said the same thing when I tried the original Crumbl version - but if it means a damn good sugar cookie that's colored pink, then here you go. I liked the thickness, the slight crispness at the edges and, best of all, the soft chewiness and texture of the middle. I'm sure this would taste good if it was frosted but it holds its own without the frosting as a great cookie.

A Roundup of Thanksgiving Desserts

We're a week out from Thanksgiving (my head just exploded) and I haven't done a recipe roundup in awhile so I thought it'd be apropos to do one now for Thanksgiving, in case anyone is still thinking about what to make and wants to do some grocery shopping this weekend. Thanksgiving is my favorite holiday and it's also got the best food, yes??

So here are my favorites of the season with links to the recipes for your ease of use:

(Okay, cornbread isn't technically a dessert but this Sweet Potato Honey Cornbread is so good, I would gladly swap dessert calories for an extra piece of this. And considering what a dessert fiend I am, that says something.)

Sweet Potato Honey Cornbread

Butter Pecan Tartlets 

(better than pecan pie in my opinion and cuter to boot)

Pumpkin Upside Down Cake with Caramelized Pecans and Cranberries 

(a good alternative to pumpkin pie, seriously)

Apple Cobbler 

(a perennial fall and winter favorite dessert, Thanksgiving or not - don't forget the ice cream)

You'll notice that none of these are pies. And you'd be right. I have yet to master the art of the flaky pie crust. This year, I'm going to Dominique Ansel's bakery for pie (stay tuned).

Bakery-Style Chocolate Chip Cookies from Butternut Bakery

Bakery-Style Chocolate Chip Cookies - made dough October 27, 2022 from Butternut Bakery 

2 1/4 cups (290 grams) all-purpose flour

1 teaspoon cornstarch

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1 cup (220 grams) unsalted European-style butter, room temperature

3/4 cup (150 grams) dark brown sugar, packed

1/4 cup (50 grams) granulated sugar

1 large egg

1 large egg yolk

1 1/2 teaspoons vanilla bean paste or 2 teaspoons vanilla extract

1 cup (160 grams) dark chocolate

3/4 cup (130 grams) milk chocolate, chopped

Flaky sea salt for sprinkling

1. In a medium bowl, whisk together flour, cornstarch, baking powder, baking soda and salt.
2. In the bowl of a stand mixer fitted with the paddle attachment, cream together butter, brown sugar and granulated sugar until light and fluffy, 2-3 minutes.
3. Add egg, egg yolk and vanilla, beating for 2-3 minutes until well combined. Scrape down sides and bottom of bowl to keep mixture even-textured,
4. Add dry ingredients in two additions, mixing after each addition until just combined. Do not overmix. Fold in chocolate chunks.
5. Portion dough into 6 ounce balls (3/4 cup each), shaping tall. Chill overnight.
6. When ready to bake, preheat oven to 350 degrees F and line baking sheets with parchment paper. Evenly space dough balls and bake 13-16 minutes or until edges are set and middles no longer look raw. Remove from oven and sprinkle with flaky sea salt if desired. Cool for several minutes on baking sheets before transferring cookies to wire rack to cool completely.

If you want large, thick, chewy, awesome chocolate chip cookies, here you go. I've tried a couple recipes from Butternut Bakery and her Chewy Sugar Cookies are still one of my favorites for sugar cookies.

I have a high (think Olympus heights) bar for chocolate chip cookies, considering how many I've made over the years. I'm happy to report this is a good one. They're made to be big so the recipe only makes 6 large cookies.

You can make them smaller, of course, but I like making them large when called for as it does bake up differently, based on the size. You get that soft, chewy middle while the edges are crisp which happens more easily with larger cookies since the middle bake more slowly while the edges turn golden.