Tag Archives: cookies

Chocolate Chip & Oatmeal Shortbread Cookies


Chocolate chip cookies are delicious but some days you just need a slightly different type of cookie. And there are so many variations to the traditional chocolate chip cookie that are equally as good and worth discovering. I am also a huge fan of buttery shortbread cookies so this recipe Savory Simple immediately struck chord with me.

These cookies combine three of my favorite cookies into a single bite of baked deliciousness. Chocolate chips, buttery shortbread and chewy oatmeal combine for a simply yet tasty treat that is sure to be a hit and disappear in no time. Go ahead and double the recipe so you can be sure to have enough.


1¼ cups all-purpose flour

½ teaspoon kosher salt

12 tablespoons unsalted butter, cubed and at room temperature

1/2 cup confectioners’ sugar

1 teaspoon pure vanilla extract

¾ cup old fashioned rolled oats

1 cup semi-sweet or bittersweet chocolate chips

  • In a small bowl, whisk together the flour and salt. Set aside.
  • In a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed for 3-5 minutes, until light and fluffy.
  • Turn the mixer speed down to low and add the vanilla, followed by the flour mixture and then the oatmeal.
  • Once all of the ingredients are incorporated, tun the mixer to low speed ands slowly add the chocolate chips.
  • Use a wooden spoon to ensure that the chocolate chips are evenly distributed throughout the dough.
  • Line a baking sheet with parchment paper. Using a 1-tablespoon cookie scoop, portion out the dough evenly onto the baking sheet. Using the bottom of a glass, slightly flatten the balls into discs.  Chill the dough for 30 minutes.
  • Preheat the oven to 350 degrees F.
  • Bake for 10-15 minutes or until lightly golden on top.
  • Allow to cool to room temperature.

Yields 3 dozen cookies



Snickerdoodles are simple cookies with a funny sounding name.  There is really nothing fancy or exotic about this dessert but whether I make them for bake sales, cookie swaps, or dessert tables, they are snapped up in just a few minutes.  Snickerdoodles are a New England staple and I can always spot the New Englader in the crowd since they are the first ones to pounce on the cookie tray.  This recipe is courtesy of America’s Test Kitchen (another New England tradition) and comes together almost as fast as the cookies get eaten.


1 3/4 cups white sugar

1 tablespoon ground cinnamon

2 1/2 cups flour

2 teaspoons cream of tarter

1 teaspoon baking powder

1/2 teaspoon salt

8 tablespoons unsalted butter, at room temperature

1/2 cup vegetable shortening

2 eggs

  • Pre-heat the oven to 375.
  • Place 1/4 cup of the sugar and all of the cinnamon in a small shallow dish.  (A pie plate works well).  Combine with a whisk and set aside.
  • In a large bowl combine the flour, cream of tarter, baking soda, and salt.  Whisk together and set aside.
  • Place the remaining sugar in a separate large bowl.  Add the butter and vegetable shortening.
  • Using an electric mixer set on medium speed, beat the ingredients together until they are combined and the entire mixture is light and fluffy, 3 to 6 minutes.
  • Beat in the eggs one at a time and beat until combined.
  • Reduce the speed to low and add the flour.  Beat until just combined and no flour streaks remain.
  • Place two tablespoons (use 1 for smaller, bite sized cookies) dough in your hands and roll into a small ball.
  • Roll each ball in the sugar and cinnamon mixture then place on a cookie sheet.
  • Bake for 10-12 minutes (8-10 for smaller cookies).  The cookies will be soft and puffy when done.
  • Remove the cookies from the oven and allow the cookie sheet to cool on a wire rack for 10 minutes before removing the cookies and allowing to cool completely.

Lemon Milano Cookies

I grew up in a home where pretty much everything was homemade. Cereal was granola and shredded wheat was a special store bought treat; cakes were baked from scratch and a cookie was fresh baked from the oven. With one exception. Every once in a while Pepperidge Farm Milano cookies would appear in the house and no matter how well the paper bag was hidden, the cookies disappeared in a matter of minutes. Perhaps it was the novelty of a store bought cookie that enticed me but to this day there is something about those soft and tender cookies sandwiched together with a bit of dark chocolate that simply excites me. So naturally it was just a matter of time before I decided to make my own Milano treats.
My cookies combine zesty lemon with rich dark chocolate. The cookie recipe comes from  Dessertnowdinnerlater.com. The cookies are tender and thanks to the use of lemon in three forms–zest, juice and extract–filled with tangy flavor in every bite. It pairs perfectly with the complexity rich dark chocolate. If you prefer you can substitute milk chocolate but the results will be creamy and slightly sweeter.

10 tablespoons unsalted butter

1 cup sugar

Zest of 2 lemons

1 large egg

1 large egg yolk

2 tablespoons fresh lemon juice

1½ teaspoons pure lemon extract

2 cups all-purpose flour

2 teaspoons baking powder

½ teaspoon salt

¼ cup powdered sugar

8 ounces dark chocolate, broken into pieces

  • Preheat the oven to 350 degrees.
  • In a large bowl cream together the butter, sugar, and lemon zest using an electric mixer set on medium speed.
  • Add the egg, egg yolk, lemon juice and lemon extract mixing thoroughly to combine.
  • In a separate bowl, whisk together the flour, baking powder, and salt.
  • Add the dry ingredients to the wet ingredients mixing until just incorporated and scraping the bowl as necessary.
  • Place the powdered sugar in a shallow bowl.
  • Scoop 1½ tablespoon sized cookie dough balls and roll them in the powdered sugar.
  • Place the cookies on a parchment or silicone lined baking sheet about 2 inches apart.
  • Bake  for 9 to 10 minutes until the cookies are just golden.
  • Move to a wire rack to cool completely.
  • Place the dark chocolate in a bowl set over a pan of boiling water. Stir gently until the chocolate is melted and liquid.
  • Using a narrow spatula or a knife, spread the melted chocolate over the bottom half of a cookie then top with another cookie. Set aside until the chocolate is firm.

Yields: 20 sandwich cookies



Mexican Dark Chocolate Sugar Cookies


You can celebrate your valentines any day of the year and my favorite way to do that is with my heart shaped cookie cutter and these intensely chocolate sugar cookies adapted from sweetapolita.com.

On the surface these cookies appear to be simple sugar cookies but all it takes is one bite to realize that you are in for something special. The addition of ground cinnamon, nutmeg and a touch of fiery cayenne pepper adds a surprising burst of flavor in every bite. These spices pair so nicely with the dark chocolate. And while these cookies do contain a very generous amount of sugar they are anything but sweet. Rather they are complex and flavorful making them the perfect sugar cookie.

So go ahead and grab your rolling pin and your favorite cookie cutters and bake this treat today. You won’t be disappointed.


6 cups all-purpose flour, sifted

1-1/4 cups dark cocoa powder

1 teaspoon kosher salt

1 teaspoon ground cinnamon

1/4 teaspoon cayenne pepper

1/4 teaspoon ground nutmeg

2 cups  unsalted butter, at room temperature

2 cups granulated sugar

1 cup light brown sugar

3 eggs

2 teaspoons vanilla extract

  • In large bowl, sift together the flour, cocoa powder, cinnamon, nutmeg, cayenne pepper and salt. Set aside.
  • Fit your stand mixer with a paddle attachment. To the mixer’s bowl, add the butter and sugars and beat until fluffy and pale, about 5 minutes.
  • Beat in eggs, one at a time, until just combined.
  • Add flour mixture to the butter mixture and mix on low speed until thoroughly combined.
  • Add vanilla and blend.
  • Remove 1/2 of dough from bowl, make a ball, and place on a large piece of plastic wrap on counter.Wrap the sides of wrap over the ball, then press down with the palm of your hand and make a disc about 2″ thick. Finish wrapping the disc with the plastic wrap. Repeat with 2nd half of dough. Chill both discs of dough for about 45 minutes.
  • Remove one disc and remove plastic wrap. Place the dough on a piece of parchment paper or a silicone rolling mat and roll the dough until it is 1/4 inch thick.
  • Repeat with the remaining ball of dough.
  • Slide your parchment paper and dough onto a board, then place in refrigerator for about 15 minutes.
  • Preheat your oven to 325° F.
  • Remove the dough from fridge, and cut your shapes using the cutters of your choice, placing them on a parchment lined baking sheet.
  •  Place the sheet with the cookies into freezer for 15 minutes before baking.
  • Bake until cookie edges are just crisp, about 16 minutes.
  • Cool sheets on wire racks for 10 minutes, then gently remove cookies and place on wire racks to finish cooling.

Yields: 3 dozen cookies

All About Cookies: The Non-Chocolate Variety

What would Christmas be without cookies? So in honor of this great cookie time of year, here is a wrap up of some of my favorite cookies of all time:




All About Cookies: The Chocolate Edition

What would Christmas be without cookies? So in honor of this great cookie time of year, here is a wrap up of some of my favorite cookies of all time:





Double Chocolate Peanut Butter Chip Cookies


Chocolate and peanut butter are such a classic flavor combination. As a kid I loved anything that combined these two flavors with peanut butter cups being my favorite treat of all time. These days I find the candy to be too sweet for my liking but I’m still a fan of these flavors.

This recipe is an adaptation of the one found on the back of the good old Reece’s peanut butter chip package. The chips are sweet but their sweetness is countered by the richness of the chocolate. To add complexity I’ve used two types of cocoa powder; Dutch processed and a dark cocoa powder I found at a local market here in Belgium.  (King Arthur Flour’s Black Cocoa works well too). Both cocoas are unsweetened and when combined with a touch of espresso powder serve as the perfect foil for the peanut butter chips.

Eat these cookies warm with a glass of milk. It will be like being a kid again.


2 cups all-purpose flour

1/2 cup Dutch process cocoa powder

1/4 cup dark cocoa powder

1 teaspoon espresso powder

1 teaspoon baking soda

1/2 teaspoon salt

1 1/4 cups unsalted butter, at room temperature

2 cups sugar

2 eggs

2 teaspoons vanilla extract

1 2/3 cups peanut butter chips

  • Preheat the oven to 350 degrees.
  • In a medium bowl combine the flour, the cocoa powders, espresso powder and baking soda and salt. Set aside.
  • In a separate bowl, combined the butter and sugar. Beat with an electric mixer set on medium-speed until light and fluffy.
  • Add the eggs and the vanilla extract to the butter and sugar mixture, beating well to combine.
  • Gradually add the flour mixture to the wet ingredients, beating well to combine.
  • Using a rubber spatula, fold the peanut butter chips into the batter.
  • Drop by rounded teaspoonful onto an un-greased cookie sheet. Bake for 8 to 9 minutes taking care not to over bake. The cookies will be puffy and soft but will flatten while cooling.
  • Cool slightly before moving the cookies to a wire rack to cool completely.

Yields 4 1/2 dozen cookies

Peanut Butter-Chocolate Swirl Cookies

photo 4-33

I discovered these cookies as a part of William-Sonoma‘s “Cookie of the Day” blog during the Christmas season, but they are good any time of the year.  These cookies remind me of a Reese’s Peanut Butter Cup.  The combination of peanut butter and chocolate is the perfect accompaniment for a glass of milk.  It takes a bit of practice to get the chocolate and peanut butter swirl just right but once you do, the cookies make for a pretty presentation.  I love them warm and fresh out of the oven.  Because you bake the dough when it is frozen, you can easily keep a roll in the freezer and slice off a few cookies when you need (or want) them.



1 cup unsalted butter, at room temperature

1 1/2 cups firmly packed light brown sugar

2 large eggs

1 cup all-natural creamy peanut butter

1 teaspoon vanilla extract

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 12-ounce bag semi-sweet chocolate chips

  • In the bowl of a mixer fitted with the paddle attachment, beat all but 1 tablespoon of the butter and the sugar on medium-high speed until lightened.
  • Beat in the eggs, one at a time, scraping down the bowl after each addition.
  • Beat in the peanut butter and vanilla extract until smooth.
  • Sift the flour, baking soda, and salt together in a small bowl then carefully stir into the peanut butter mixture.
  • Cover the bowl and refrigerate the dough for at least 30 minutes.
  • Meanwhile, in a heatproof bowl set over a saucepan filled with an inch of water, melt the remaining 1 tablespoon of butter with the chocolate chips over a very low heat.  Stir until smooth then let cool slightly.
  • Divide the dough into 2 balls.  Place 1 dough ball on a large piece of floured parchment paper.  Flour the top of the dough, place another piece of parchment over the ball and roll into a rectangle about 10 by 15 inches.  The dough should be about 1/8 of an inch thick.
  • Spread the rectangle with half of the melted chocolate, leaving a 1-inch border on the long side closest to you.
  • Starting with the long side farthest from you and using the parchment paper for assistance, carefully roll the dough towards you to form a tight log.
  • Place the log seam side down on the parchment paper twisting the ends to hold it tight.
  • Repeat with the remaining dough and chocolate.  Refrigerate or freeze until firm.
  • Preheat the oven to 350 degrees.  Line two baking sheets with parchment paper.
  • Unwrap the logs and cut crosswise into 1/4 inch thick slices.
  • Space the cookies evenly on the cookie sheet and bake for 10 minutes or until golden.
  • Allow the cookies to cool slightly on the pan before moving to a wire rack to cool completely.

Yields:  6 dozen cookies

Almond Biscotti

photo 4-31

Hands down, almond biscotti are my all time favorite baked treat.  They are simple yet satisfying, just as good accompanying a cup of coffee as a mid-afternoon snack as they are alongside a dish of gelato for dessert, or for a real Tuscan treat, sipped and dipped into vin santo as the final course of an Italian dinner.  When Glenn would deploy I would send him boxes filled with almond biscotti since they ship well, never got stale, and most importantly, provided him with a little taste of home while he was thousands of miles away.  This recipe comes from the always reliable America’s Test Kitchen.  If you don’t have almonds on hand, pistachios make for a nice substitute.  If you go this route, simply omit the almond extract.


2 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1 cup sugar

4 tablespoons unsalted butter, at room temperature

2 large eggs

1/2 teaspoon vanilla extract

1/4 teaspoon almond extract

3/4 cup whole almonds, toasted and coarsely chopped

  • Pre-heat the oven to 350 degrees.  Line a cookie sheet with parchment paper and set aside.
  • Whisk the flour, baking powder, and salt together in a medium-sized bowl.  Set aside.
  • Beat the sugar and butter in a large bowl using an electric mixer set on medium speed until light and fluffy, 3 to 6 minutes.
  • Beat in the eggs, one at a time, then both extracts, until incorporated, about 30 seconds.
  • Reduce the speed to low and slowly mix in the flour mixture, about 30 seconds.
  • Using a rubber spatula, fold in the nuts.
  • Split the dough in half and with floured hands, press each half into a 2 by 13 inch loaf, spacing them about 3 inches apart on the prepared baking sheet.
  • Bake until the loaves are golden and just beginning to crack on the top, about 35 minutes.
  • Transfer the baking sheet to a wire rack and let cool for 10 minutes.  Meanwhile, lower the oven temperature to 325 degrees.
  • Transfer the loaves to a cutting board and using a serrated knife, slice each loaf on the diagonal creating 1/2 inch slices.  Lay the slices about 1/2 inch apart of the baking sheet.
  • Return the cookies to the oven and bake until the slices are crisp and golden brown on both sides, about 15 minutes, flipping the slices over halfway through.
  • Let the cookies cool completely before serving.

Yields:  3 dozen

Chocolate Chip Potato Chip Cookies

photo 1-155

In looking for a new cookie recipe to break in my new-to-me oven, I decided to check out my favorite food blog. I wanted to try a new recipe–perhaps something a little different– and sure enough, the Ninj (a.k.a. the Yankee Kitchen Ninja) did not disappoint. There in the archives of the website I found what I was looking for: chocolate chip potato chip cookies. I know, I know. Initially the combination sounded a bit strange to me too but if you love the combination of sweet and salty the way I do, these cookies are for you.

Don’t think traditional Toll House cookies here; these are more buttery and have a texture along the lines of shortbread. They are sweet without being overly sweet with the sweetness being cut by the surprise hint of saltiness. By substituting mini chocolate chips for the traditional size you also get more chocolatey goodness in every bite. How can you argue with that? My initial plan had been to bake the cookies, eat one or two then send the rest to work with Glenn. Do you want to guess how many cookies actually made it out the door?


For the cookies:

2 sticks unsalted butter, at room temperature

3/4 cup sugar, divided

1 teaspoon vanilla

1/2 cup crushed potato chips

2 cups flour

1/2 cup mini chocolate chips

For the topping:

2 tablespoons crushed potato chips

2 teaspoons kosher salt

  • Preheat the oven to 350 degrees. Line two baking sheets with parchment paper and set aside.
  • Place the butter and 1/2 cup of the sugar in a large mixing bowl. Using an electric beater, blend the butter and sugar together until creamy.
  • Add the vanilla and mix until incorporated. Add the potato chips and flour and fold together until combined. Stir in the chocolate chips.
  • Place the remaining 1/4 cup of sugar in a small bowl.
  • Using a small scoop to measure, take tablespoon sized pieces of dough and roll them into small balls.
  • Roll the balls in the sugar and place on the prepared baking sheets. Use the flat bottom of a measuring cup or the bottom of a juice glass to flatten the balls into discs.
  • Sprinkle a small amount of the topping on each cookie.
  • Bake for 15 minutes or until the edges of the cookies are lightly browned. Allow to cool for 5 minutes on the sheets then move to a wire rack to cool completely.

Yields:  3 dozen cookies

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