Tag Archives: Cookie

Soft, Chewy Oatmeal Cookies

Catching onto the trend?? Soft and chewy cookies are on trend apparently. The baking mood has yet to subside and with a meeting for work, I figured it would be a great opportunity to bake something and have someone else eat it. 🙂

It was a great life decision to bring those cookies to our meeting because everyone absolutely loved them…and I didn’t have to eat too many of them.

Oatmeal Raisin Cookies

 

Ingredients:

1 Cup Softened Butter 1 Cup White Sugar
1 Cup Light Brown Sugar 2 Eggs
1 Teaspoon Vanilla Extract 2 Cups All Purpose Flour
1 Teaspoon Baking Soda 1 Teaspoon Salt
1 1/2 Teaspoon Ground Cinnamon 3 Cups Quick Cooking Oats
1 Cup Raisins

Directions:

1. Preheat the oven to 375 degrees.  In a mixer, beat the butter, white sugar and light brown sugar together until light and fluffy. Then add in the eggs one at a time. Stir in the vanilla.

2. In a separate bowl, mix the flour, baking soda, salt and cinnamon. Gradually add the flour mix to the wet mixture. Mix in the oats and them raisins.

3. Cover the cookie sheets in tin foil and place 1 inch dough balls onto the sheet. Bake them for about 9 minutes and allow them to cool on the cookie sheet to harden them a bit. Then remove them and fully cool them on a cooling rack.

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Just a little side note too, you can always make these cookies a little crispier by extending the time they are in the oven.

Since going a little cookie crazy this past weekend, you won’t even guess where that ended up for me. I definitely took a swing to the other side after cookie overload. I’ll let you in on the next post.

 

Soft and Sweet Ginger Cookies

I went on a bit of a Cookie rampage last weekend and made just about every kind of cookie you can think of. Well, there may be a few more…

For the patriots game, my family got together to watch the game and enjoy some good eats and I decided to bring a cookie. These little delectables really hit the spot too. I love ginger cookies because after just 1 or 2 they seem to satisfy the sweet tooth and this recipe has been by far my favorite.

Soft, Chewy Ginger Cookies

 

Ingredients:

2 1/4 Cups All Purpose Flour 2 Teaspoons Ground Ginger
1 Teaspoon Baking Soda 3/4 Teaspoon Ground Cinnamon
1/2 Teaspoon Ground Cloves 1/4 Teaspoon Salt
3/4 Cup Softened Butter 1 Cup White Sugar
1 Tablespoon Water 1/4 Cup Molasses

Directions:

1. Preheat the oven to 350 degrees. Mix the flour, baking soda, cloves, cinnamon and salt together in one bowl.

2. In a separate bowl, mix the butter and sugar until it is light and fluffy. Mix in the egg, water and molasses. Gradually stir in the dry ingredients.

3. Form the dough into 1 inch dough balls and roll each one in white sugar to form a light coating. Place them on a cookie sheet covered in tin foil.

4. Bake the cookies for about 9 minutes and then allow them to cool for 5 minutes on the cookie sheet. They are quite doughy when removed from the oven and they need a chance to cool and become more solid before moving them.

Ginger Cookie Collage

 

I LOVED these cookies. They really turned out great.

 

Chewy, Chocolate Chip Cookies

Everyone needs that chocolate chip cookie that reminds them of their childhood. These cookies aren’t unbelievably sweet, they are chewy and filling so you don’t really have to worry about getting your hand stuck in the cookie jar too many times in a day.

But just in case, check out this nifty kitchen tool to help with portion control when you just want 1 more chocolate chip cookie:

It’s called…The Kitchen Safe. And it is exactly what you are thinking. You set a timer on the top of the jar, say 24 hours, and once you open the jar to grab a cookie or two and put it down, the jar will seal itself for 24 hours before allowing your grubby little fingers to grab at another cookie.

No doubt, you can outsmart it, but really?! It’s one way to stop the munching.

Now for the cookies…YUM.

Chocolate Chip Cookies

Ingredients:

1 Cup Softened Butter 1 Teaspoon Baking Soda
1 Cup White Sugar 2 Teaspoons Hot Water
1 Cup Ligth Brown Sugar 1/2 Teaspoon Salt
2 Eggs 3 Cups All Purpose Flour
2 Teaspoons Vanilla Extract 2 Cups Semisweet Chocolate Chips

Directions:

1. In a mixer, mix the butter, white sugar and brown sugar until smooth. Then add the eggs one at a time, followed by the vanilla.

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2. In a small glass, heat up water and dissolve the baking soda. Then add to the mixer and blend. Stir in the salt, flour and chocolate chips next.

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3. Place on a ungreased, nonstick cookie sheet and bake at 350 degrees for about 10 minutes, or until the cookies are slightly browned. The cookies will spread, so place them about 2.5 inches apart.

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And boom…delicious chocolate chip cookies. This batch made about 4 dozen cookies, which should last a while 🙂

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The batter would also be great to mix up the ingredients with, substituting the chocolate chips.

What would you lock up in the Kitchen Safe??

Popcorn Cookies and Clockwork Abs

Yesterday I told you that I was working on a clockwork abs workout and here you go! The whole time I was actually doing the workout I was trying to come up with a clever name for it…Like “Rockin Abs Around the Clock” or “Rock Hard Abs Around the Clock” but I couldn’t come up with something that just seemed to roll off the tongue. Sooo Clockwork Abs it is.

For this workout, you simply go down the list of exercises and do each for a minute straight, except for the ab circles clockwise and counter clockwise, do each for 30 seconds. If you get to the point where you can complete them for a minute straight each…that’s amazing. I have included some videos to go along with the exercises to clarify what I’m talking about but couldn’t find a few…so I have described them. If you have trouble understanding…let me know I will try to clarify 🙂

Clockwork Abs

Leg Lifts

Side to Side Pendulum

Ab Circles Clockwise and Counterclockwise: Lie on your back and lift your legs a few inches off the ground.  With your legs completely straight the entire time, begin drawing a large circle with your feet in either a clockwise or counter clockwise manner. Your arms should be placed in the same position as the Side to Side Pendulum.

Ab Circles Alternating: Staring with your feet at the top most position in the ab circles, move your feet in a clockwise motion. When you reach the top mot position again, pause and move them back in a counter-clockwise motion. Continue pausing at the top and alternating between clockwise and counter-clockwise.

V-Crunch

V-Crunch Alternating Sides: Get into your starting V-Crunch position with your knees pulled in and your shoulders off the ground. Instead of extending your legs straight out, twist your body onto your left hip and extend your legs out to the right side. Bring them back to the middle with your body centered. Then twist your body onto the right hip and extend your legs out to the left side. Bring the back to the middle with your body centered.

Please let me know if any of this is confusing. I will keep looking for the appropriate videos if the description is confusing.

I had Maggie do this workout with me yesterday and she loved it. You don’t have to count how many you are completing, just push yourself through each minute and get as many reps in as you can. The workout is also going to target every muscle in your abs. We are both feeling sore today and looooove it.

Popcorn Cookies

A little while ago I can up with the idea of putting popcorn into cookies. I know this isn’t an original idea but it was in my head 🙂 I added some white chocolate chips and cranberries to the mix because I am really a big fan of cranberries in cookies (if you couldn’t tell). They are extremely healthy and packed with flavor. When my family was eating them, they at first weren’t really sure what to make of them because they have such a different texture in comparison to a typical cookie. My mom thought they should be cut into bars and be called a snack cookie or something to the effect. They are extremely crunchy is what I’m getting at. But delicious. I really recommend you give them a try if you are looking for something that is sweet but on the healthy side. Because they are so crunchy, it takes you a little longer to eat…which isn’t a bad thing if you are looking to cut down on the number of cookies you are eating 🙂

Cranberry Popcorn Cookies

Ingredients:

1 Stick of Butter, Softened 1 Cup Sugar
1 Egg 1 Teaspoon Vanilla
1 1/4 Cups Flour 1/2 Teaspoon Baking Soda
Salt to Taste 3/4 Cup Popcorn Kernals
1 Tablespoon Canola Oil Pinch of Salt
1/2 Cup Dried Cranberries 1/2 Cup White Chocolate Chips

Directions:

1. In a sauce pan, add in a tablespoon of canola oil and the popcorn kernals. Over medium heat, heat until popcorn popping has slowed down. Make sure you put a cover on the sauce pan or your will have oil and popcorn EVERYWHERE!

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2. Cream together the butter and sugar until light and fluffy.

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3. Add in the egg and vanilla.

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4. In a separate bowl, mix the flour, baking soda and salt. Then gradually add it into the wet mixture. Top it off with the lightly CRUSHED popcorn, chocolate chips and cranberries.

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5. Spoon dough onto cookies sheets lined with parchment paper. Bake them at 350 degrees for approximately 14 minutes. You want them to be slightly browned.

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Just let them cool before you start tasting them, but I was really happy with the way that they came out. Such a different take on a cookie. They were sweet and healthy at the same time.

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And just a little update on the Oreo, my little problem child. She is doing much better. She is walking around and has a ton more energy. She still won’t attempt going up stairs but in just a few days she will be as good as new 🙂

Have you ever tried to combine two of your favorite snacks to see if you can make a better one?!

 

Valentine’s Day Sugar Cookies

Yesterday afternoon finished up with some Valentine’s Day Sugar Cookies. I was really in the mood to bake considering I hadn’t really been home for a long period of time and it was still snowing. The sugar cookie idea came from the desire for something simple…and that just developed into something a bit more festive.

Valentine's Day Sugar Cookies

 

Ingredients:

2 3/4 Flour 1 Teaspoon Baking Soda
1/2 Teaspoon Baking Powder 2 Sticks Butter, Softened
1 1/2 Cups Sugar 1 Egg
1 Teaspoon Vanilla

Directions:

1. Blend the butter and sugar until smooth. Then add in the egg and vanilla.

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2. In a separate bowl, mix the flour, baking soda and baking powder. Then gradually add it into the wet mixture.

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3. Roll the dough out flat and cut into the shape you want. I obviously chose hearts!

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4. I covered my cookies sheets with tin foil. Then, bake it at 350 degrees for approximately 8-10 minutes. Be sure to watch them closely because you do not want them to turn brown.

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Let them cool before you put the icing on them.

 

For the Icing:

Ingredients:

2 Cups Confectioner’s Sugar 1 1/2 Tabelspoons Meringue Powder
3 Tablespoons Warm Water 1 Drop Red Food Dye

Directions:

1. In a small bowl, mix the dry ingredients. Then whisk in the water until consistent throughout.

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Just spread it on the cookies when they are cool and top with any sprinkles you like! If you want a thinner icing, add a tiny bit more water.

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Originally, I was making these solo, then Mama C joined in the icing part of it. But after about 25 cookies, she wasn’t really interested in helping any longer. Brent had just walked in the door and I asked if he wanted to help with the sprinkles portion. Simple and easy.

I finished icing the first one, handed it to Brent and as I was topping off the second, I glanced over and saw this monstrosity:

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Easy on the Sprinkles Brentley!

He ended up munching that one pretty quickly.

For a quick and easy sugar cookie, these ended up being great to take up an hour or so in the afternoon. AND, I have cute cookies ready for V-Day!