Category Archives: Cookies

Double Pumpkin Spice Chip Cookies

Fall is pumpkin madness as far as I am concerned so I am going to take advantage of the season and the bountiful harvest of the pie pumpkins! This is a spin off my hubbies favorite chocolate chip cookie. 

This recipe yields: 74 cookies

Ingredients:

1 1/2 sticks unsalted butter (room temperature)

1/4 cup puréed pumpkin 

¾ cup brown sugar

¾ cup granulated sugar

2 eggs (room temperature)

1 tsp pure vanilla extract

2 1/2 cups Whole wheat pastry flour

1 tsp baking soda

1 tsp kosher  salt

1 small box pumpkin pie instant pudding ( you can use sugar free)

1 (10 ounce) bag pumpkin spice baking chips

Directions:

1. Preheat oven to 350 degrees.

2. Parchment paper line 2 half sheet pans & set aside.

3. In a small bowl thoroughly mix together flour, salt, and baking soda. Set aside. 

4. In a stand mixer with paddle attachment beat butter until light and fluffy. Add in both sugars, vanilla, pudding mix, and pumpkin continue to beat with paddle attachment. Slowly add in eggs one at a time. 

5. Add in flour blend to the liquid batter. Slowly incorporate. Be cautious not to over mix. Fold in pumpkin chips. 

6. Portion out cookies using a # 60 scoop and place 15 to a pan. Bake for 12-13 minutes. Allow to cool for 1-2 minutes on pan and then move to a wire rack to cool. 

Peanut Butter Cookies with Mini Hershey Kisses

I made these cookies for our RD meeting today. This is a quick easy recipe and packed with some whole grain. 

This recipe yields: 36 cookies 

Ingredients:

* 1/2 cup unsalted butter, softened

* 1/2 cup sugar

* 1/3 cup brown sugar (unpacked)

* 1/2 cup chunky peanut butter

* 1 large egg

* 1 teaspoon pure vanilla extract

* 1 cup whole wheat pastry flour

* 1/2 cup old-fashioned oats

* 1 teaspoon baking soda

* 1/4 teaspoon kosher salt

* 1 cup (6 ounces) mini Hershey kisses 

Pre-directions: Preheat oven to 350 degrees. Parchment paperline baking 1/2 sheet. 

Directions:

1. In a stand mixer with paddle attachment cream butter and sugars; beat in peanut butter, egg and vanilla.

2. In a separate medium size bowl combine flour, oats, baking soda and salt; stir into the creamed mixture. Stir in chocolate kisses.

3. Drop by using a size 60 cookie scoop onto parchment paper-lined baking 1/2 sheet pans (9 cookies to a pan). Bake at 350° for 10-11 minutes or until golden brown. Cool 1 minute before removing to a wire rack. 

Whole Grain Oat and Raisin Cookies

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I was getting ready for our Topsail Trip this summer and made a batch of these cookies for our road trip down. The journey usually takes 12 hours on average for us. I always look forward to the road trip. My mom always says it is not always the destination but the journey it takes to reach the destination. I love this piece of advice,  and I learn the older I get the more I find truth to the quote.

We make a lot of memories on our drive down and back to Topsail. We put on various xm stations (90 on 9, The Blend, Highway, Y2K Country) and hit the cruise control. We usually get lost along the way but we always find new markets, cars for sale, or antique stores along the way. We laugh about getting lost later.

To fuel our journey,  we pack our car with a lot of snacks so we don’t have to stop as much.  Plus it saves us some money to spend later ….. on another vacation (hehe). My husband always says more than half of what I pack is food. Which is true and I guess because that is the dietitian in me.

I did make one healthy swap on these cookies and it was to incorporate more whole grain by using whole wheat flour. Next time I will try and decrease the saturated fat and sugar content by using unsweetened applesauce.

This recipe yields: 36 rather large cookies (when you use a number 40 cookie scoop)

Ingredients:

2 cups of whole wheat pastry flour

1 teaspoon of baking soda

1 teaspoon of kosher salt

1 teaspoon of baking powder

1/2 teaspoon of ground cinnamon

2 egg

2 teaspoons of vanilla extract

1 cup of sugar

1 cup of brown sugar

1 cup (2 sticks) unsalted butter, room temp (soften)

3 cups Old fashioned Oats

1 1/2 cups of raisins or your favorite dried fruit

Tools for the job: 

2 half sheet cookie sheets: Line with Parchment paper

#40 cookie scoop

Oven : Preheat to 350 degrees.

Directions:

  1. In a large glass bowl, whisk together the cinnamon, flour, baking soda, baking powder, and salt. Set aside.
  2. In a bowl attached to a stand mixer beat the butter until light and fluffy, add the sugar and cream the two together. Add in the eggs one at a time and lastly add in the vanilla.
  3. Gently add in the flour mixture to the wet ingredients. Mix on low until incorporated. Caution not to over mix.
  4. Lastly fold in the oats and raisins.
  5. Use a number 40 cookie scoop to portion out the goodies on the parchment lined pan.
  6. Make sure to keep the cookies about 2 inches apart from one another.
  7. Bake for 11-12 minutes on 350 degrees.
  8. Remove from pan right away and allow to cool on wire rack.

Ultimate Double Chocolate Chip Cookies

 Last Tuesday was my husband and I’s 9 year wedding anniversary. Every year as a tradition I make him one of his favorite dinners. The dish is usually chicken parm and fettuccini alfredo, but this year we did things a little differently. We made dinner together, I love cooking and baking with him in the kitchen. I find it gives us the time to talk about the day and plans for the weekend.


One dinner item I wanted to make sure was done before he got home was dessert. We were talking the other day about cookies and he mentioned to me he liked double chocolate chip cookies growing up. I couldn’t believe after 9 years of marriage that he just now mentioned he loves double chocolate chip cookies. Every time I telI him I am in the mood to make cookies his answer is always chocolate chip so I guess that is how these double chocolate cookies never came up in conversation.  He explained to me, he used to love going to the Oringal Cookie place in the mall and he would order these as a treat. From that point on I made it my mission to find the ultimate double chocolate chip cookie recipe. These cookies are rich in chocolate and will definitely satisfy your chocolate craving.

This recipes yields 56 cookies, using a size 60 cookie scoop

Ingredients:

2 cups of whole wheat pastry flour (I love Rob’s Red Mill)

3/4 cup of Dutch Processed, High Quality Cocoa Powder ( I prefer Penzey’s)

1 tsp baking soda

1/2 tsp kosher salt

1 tsp finely grounded espresso

1 cup of granulated sugar

1 cup of brown sugar (not packed)

2 sticks of butter (unsalted), softened to room temp

2 eggs

 

2 tsp high quality vanilla extract

1 bag of Extra Dark Chocolate Chips 63% Cacao 11.5 oz bag ( I used Guittard)

Directions:

  1. Preheat the oven to 350 degrees. Parchment paper line 2 half sheet baking pans. Set aside.
  2. In a large bowl sift the flour, salt, soda, cocoa, and espresso then whisk the dry ingredients together thoroughly.  Set aside
  3. In a stand mixer bowl, cream the butter and both sugars until light and fluffy (approximately 1-2 minutes). On low speed add one egg at a time and then the vanilla. Continue to mix on low until the ingredients are incorporated; however, be careful not to over mix.
  4. While keeping the mixer speed on low, gradually add in the dry sifted ingredients into the wet batter. Once there are no signs of dry residue fold in the chocolate chips with a spatula.
  5. Using a cookie scoop (size # 60) portion out the cookies evenly on the half sheet parchment paper lined pan. I placed 3 cookies a cross and 12 to a pan.
  6. Bake the cookies at 350 degrees for 10 minute, remove the cookies from oven and allow the cookies to rest on the pan for 1 minute than remove to a wire rack for the remainder of the cooling process.

Grandma Harper’s Pizzelles Recipe

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Pizzelles are a beloved and versatile cookie. You can make just about any flavor you can image. Traditional flavors  are anise, vanilla, almond and lemon. There is actually a cookie shop back home that makes all different kinds of flavors from margarita to key lime, so if you are turning your nose up to these cookies reconsider a nontraditional  flavor.

As a child, I can remember my Grandma Harper always having these delectable cookies around for the holiday. I recently was able to go through some of her recipes and lucky stumbled across this classic treasure. Her recipe as you can see below calls for anise and also anisette liquor.


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My husband and I were making these last night, honestly it is a two person task as fast as these have to bake in the press. The pizzelle iron we were graciously able to use had 4 pizzelles molds, which did cut some of the time in half. My grandfather let us borrow his 1986 iron which still was packaged nicely in the orginial box for preservation. A habit I have adopted but never knew, who I inherited that from, but now do and I am thankful for. I must say items not used every day last better kept in boxes and stack easier for storage.

By using my Grandma and Grandpa’s Sears and Roebuck Counter Craft Waffle Baker-International Dessert- Pizzelle Maker, it made me feel like she was with us pressing out the cookies. Even though I do have to mention, this was my first encounter making these cookies, which caused me slight stress trying to perfect them I still felt pleasure in creating them with her recipe & iron.

 

This recipe yields 56 standard size pizzelles

Ingredients:

6 Eggs

1 1/2 cups of granulated sugar

4 tsp baking powder

2 TB vanilla extract or anise

1/2 cup annisette

3 1/2 cups AP flour

1 cup of unsalted butter (grandma used margarine for everything): melted and allow to cool

 

 

Directions:

 

Beat eggs, add sugar gradually. Beat until smooth. Add cooled melted margarine (or butter)and anise. Sift flour and baking powder, add to eggs, mix anisette. Dough will be sticky enough to drop by teaspoon onto hot iron. Follow manufacturers directions. These gems in this device took only 30 to 35 seconds. Don’t use oil substitute per grandma. 

Helpful hint: Now, Grandma’s recipe directions were never elaborate. So I did beat the eggs in a standing mixer with whisk attachment. I sifted the flour with baking powder on parchment paper, which makes it very easy to pour into the mixing bowl without a mess and you don’t have to clean another bowl (hurrah) ! Also, our batter was slightly thick so it took about 1 heaping tablespoon which make our pizzelles thicker. So we will have to thin the batter more next time.

 

Enjoy!

 

 

 

Bacon & Peanut Butter Breakfast Cookies

 

I made these this morning since it was something we could gab and go and be on our way to the strip district! In my opinion it’s the best way to spend a Saturday morning in the Burgh. 

These packed cookies have a little bit of everything to get you going in the morning.

12 large cookies 

Ingredients:

1 cup whole wheat pastry flour

1/4 tsp baking soda 

1/2 cup raisins

2 cups cornflakes

2/3 cup sugar

5 slices of cooked bacon, chopped

1 egg

1 stick of unsalted butter (1/2 cup)

1/2 cup crunchy natural peanut butter

Directions:

1. Preheat oven to 350 degrees. Line two 1/2 sheet baking pans with parchment paper. Set aside. 

2. In a stand mixer with paddle attachment cream butter and peanut butter with sugar, until light and fluffy.  Add egg and and incorporate.

3. Reduce speed & add in flour and baking soda. Slowly increase speed to low medium to incorpate ingredients together. 

4. Add in raisins, bacon and cornflakes. Mix on low to blend ingredients together.

5. Use size 16 scoop to form large cookies placing 6 to a pan. Flatten the cookie slightly with glass cup. Place one sheet at a time in the center of the oven. Bake for 18 minutes. 

6. Remove pan from oven and immediately place cookies on wire rack to cool. 

Grandma Harper’s No Bakes Cookies

  

I am working on making a cookbook of my grandmother’s recipes. This recipe will definitely be added to one of the cookbook’s pages. 

Yesterday one of my cousins asked me if I had gramdma’s no bake cookie recipe. I looked at the several recipes I had scanned a few months ago and sure enough I had it. This was one of his favorite treats my grandma used to make for us growing up. I almost forgot about this classic cookie thay used to fill  her cookie jar and our hearts and stomachs years ago. 

She always had homemade treats in her cookie jar for the grandkids and for grandpa too! I can honestly say I don’t ever recollect the jar being empty. 

This recipe yields 51 cookies using a 60 scoop
Ingredients :

1/2 cup unsalted butter (grandma used margarine)

1/2 cup peanut butter

2 cups granulated sugar

1/2 cup skim milk

1 tsp pure vanilla extract

3 cups old fashioned mother’s oats

6 tb Dutch Processed Cocoa (grandma used Hershey’s cocoa

1/2 c marshmallow fluff

Directions:

1. Mix together cocoa, butter, sugar, and milk in a 5 or 6 quart sauce pan. Place mixture on high heat and bring to a boil.

2. One sauce is boiling remove from heat and stir in vanilla, peanut butter, and marshmallow fluff. Once sauce incorporates fold in the oats. 

3. Scoop the cookies using a size 60 scoop on wax paper. You can place them fairly close together. If you can resist allow the cookies to fully set. The resting period can take up to an hour but this will depend on the temperature in your house.

4. Enjoy!

  

Snickerdoodle Cookies

 
This past weekend we went to Lake Chautauqua and one of my favorite things about going there is all the quaint antique shops. You never know what you are going to find and what you might stumble across to inspire you to make something delicious! Two items I could not pass up was a pair of antique cookie jars …well my mom would not let me pass up.  
A friend of mine had these snickerdoodles at her wedding and my husband adored them! The bride graciously gave me her mom’s special recipe. 

  

I have been waiting for the perfect moment to make them! Tonight seemed like the perfect opportunity! I had to fill up my “new” antique cookie jar! 
This recipe yields four dozen cookies using a 60 size scoop. 

Pre directions:
Preheat your oven to 400° in parchment paper lined to half sheet pans with parchment paper.

Ingredients: 

1/2 cup unsalted butter, room temperature 

1/2 cup shorten

2 eggs

2 3/4 cup unbleached AP Flour

1 1/2 cups granulated sugar

2 tsp cream of tarter

1 tsp  pure vanilla extract (I added this)

1 tsp baking soda

1/4 tsp kosher salt 

Additional topping “dusting”

1 tb sugar

2 tsp ground cinnamon 

(Mix above two ingredients together in shallow dish)

Directions:

1. Cream with paddle attachment butter, shorten, and sugar in stand mixer. Mix until light and fluffy. 

2. Add vanilla and eggs to the butter mixture mix to incorporate. 

3. In a seperate bowl whisk the flour, baking soda, salt, and cream of tarter until everything well incorporated.

4. Gradually add the flour mixture to the creamed batter. Make sure the mixer is on the lowest speed. Steadily increase the speed to medium to fully incorporate the flour blend. 

5. Portion out the cookies evenly by using a size 60 scooper. Roll the dough balls in the cinnamon and sugar blend in a shallow dish.

6. . Yielding 12 to a 1/2 sheet pan.

7.  Bake at 400 degrees for 8 minutes and remove from oven and from pan immediately. Allow to cool on wire rack and enjoy.

Classic Chocolate Chip Cookies

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Family favorites around here are chocolate chip cookies. Now the debate of what is the best is still up in the air but on vacation the nestle toll houses recipe is a fan favorite for the Lee’s. Every year when we get together for a family vacation we bake these for a sweet treats after dinner.

Ingredients:
2 1/4 cup ap flour (I always like to use 1 cup of whole wheat pastry flour if on hand)

3/4 cup brown sugar

3/4 cup white sugar

1 tsp pure vanilla extract

2 sticks (1 cup) of butter (mom uses 1/2 margarine) make sure it is room temp

2 eggs

1 tsp baking soda

1/2 tsp kosher salt

1 package of semisweet chocolate chips ( we used mini allergy free chips)

1/2 cup chopped pecans (optional)

Predirections:

Preheat the oven to 375 degrees. Parchment paperline a  cookie sheet. 



Directions:

1. Mix well together with whisk in a medium bowl butter, sugars, and vanilla. Make sure the mixture is good and creamy. Add one egg at a time and incorporate after each addition. Set aside.

2. In a separate bowl mix together flour, soda, & salt. Add the mixed dry ingredients into the mixture with a wooden spoon. Once incorporated add nuts and chocolate chips.

3. Place the dough about 1 TB spoon amount on the baking pan and space about 1.5 inches apart and bake for 9 minutes. Be careful the amount of time & temperature depending on the darkness of the pan and the temp of the dough. We did have to decrease the temperature to 350 degrees and bake for 12 minutes. Remove from pan right away.

4. Enjoy quickly! They go fast!

You can tell when we are not in our own Kitchen, we have to resort to creative “mixing bowls”.

Mom Lee’s Peanut Butter Cookies

  

I was going through my grandma’s recipe books a few weeks ago. I stumbled across my Mom’s Famous Peanut Butter Cookies. These are the best peanut butter cookies ever! I maybe bias… Just saying. I love mom! 

Pre directions

Preheat oven to 375 degrees and line a half sheet pan with parchment paper. Set aside. 

Ingredients:

1 cup unsalted butter

1 1/4 cups peanut butter

1 cup brown sugar

1 cup granulated sugar

2 eggs

1 tsp almond extract

1 2/3 cup sifted all purpose flour

1 cup whole wheat pastry flour (I made this change)

1 1/2 tsp baking soda

1/2 tsp kosher salt

1 package of Reese’s peanut butter chips

 Vanilla sugar for rolling the cookie balls in the dough (optional)

Directions:

1. Thoroughly cream butter, peanut butter,sugar, and almond extract in stand mixer. Add one egg at a time and incorporate after each addition. 

2. In a separate bowl sift together flour, salt and soda. Blend the flour mixture into the creamed mixure. 

3. Shape the dough into 1/4 cup balls; roll in granulated vanilla sugar

4. Place 2 inches apart on parchment paper on prepared half sheet pan. I only placed 6 to a half sheet pan. Place crisscross pattern with fork or my mother in law found me this adorable “I love cookies” stamp at our favorite kitchen store in the Strip District. 

5.Bake at 375 degrees for 11-13 minutes. The magic number for me was 12. Remove from pan right away and allow to cool on cookie wire rack.