I’ve struggled to find the perfect oatmeal chocolate chip cookie recipe for a long time. I need a crisp outside, a soft and gooey inside, fresh-tasting oatmeal cookie. It has to be lightly spiced but enough to taste it, full of chocolate, and it can’t get stale by the following day. These fit the bill! Plus, I had all the ingredients. Can’t beat that. Continue reading
I have a thing about M&M cookies…something magical happens to M&M’s when they’re baked. I can’t eat a bag of M&M’s (well, the crispy ones I could), but I could eat a ton of M&M cookies. I tried this recipe first with peanut butter chips, and it was amazing. They were a little too sweet, so I changed that this time around, and added mini M&M’s to make them irresistible. The chocolate cookie is soft and melts in your mouth like a brownie. I’m hooked!
The name of these was my husband’s idea. I asked him if he wanted cookies this week, he immediately wanted chocolate chip ones, and I immediately said “I like to make them a little different, so what should I add?”
“Not sure where I’d even find those unshelled, babe.”
“Okay, then, toffee. Gooey Toffee Chocolate Chip Cookies!”
And so it was.
I’ve always been a fan of chocolate and peanut butter. Reese’s are a bit too sweet for me, but I love making peanut butter cups myself! I just take a cupcake liner and fill it partway with dark chocolate, add a layer of peanut butter, and then top it with more chocolate. I leave them in the freezer for the perfect summer snack- there ya go, two recipes in one post. Not bad, right?
I really love this recipe because it consistently gives me huge, chewy cookies that stay good for days. Most chocolate chip cookies start to taste ‘blah’ within a day or two, but these beauties are just as good 3 or 4 days later!
Who doesn’t love tiny things? At the Iowa State Fair they serve amazing mini chocolate chip cookies, very pop-able and addicting. These are like those, only better because you made them and didn’t pay an obscene amount of money for tiny cookies.
One of the best discoveries of my life was coconut butter. I read that you could make your own, but my food processor was too wimpy for that. Instead I bought a jar for the wince-inducing price of $13.99 at Whole Foods. My usual recipe starring this magical gooey coconut stuff is a coconut granola that’s a family favorite (coming soon, I promise!), but when Michael asked for chocolate chip cookies, I dreamed up this idea and then found a recipe that looked promising.
I asked my parents what treats they’d like me to whip up one Friday, since I was coming home that weekend (I live about 3 hours away from them). They know better than to just say “whatever you make is fine” and gave me some perfect requests. “Something shortbread-ish or muffins” was Mom’s request and “something to go with Hawaiian coffee” was Dad’s request. I honestly love these kind of requests. They’re vague enough where I can play around in the kitchen a bit but specific enough to narrow my experiments. Mom and Dad eat pretty healthy and love homemade treats. We had all been to Maui in January, so these cookies were a hit!