Chocolate Blossoms +5 Chocolate Lovers Cookie Links

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A thrill of hope the weary world rejoices
For yonder breaks a new glorious morn
Fall on your knees
O hear the angels’ voices
O night divine…

I have one last cookie recipe to share with you before Santa arrives. This cookie is moist with a deep chocolate flavor.  The sprinkles add just the right amount of crunch to make you smile this Christmas.  The melted Hershey Kiss or Rolo, your choice, keeps whatever ails you at bay for a brief, but, awesome moment.

I hope you enjoy these cookies as much as we do.  Happy Christmas.

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Chocolate Blossoms

makes about 24-30 cookies

recipe slightly adapted from America’s Test Kitchen Christmas Cookies 2014

Ingredients:

1 cup unbleached all-purpose flour

1/4 cup Hershey’s Extra Dark Cocoa Powder

1/2 teaspoon of kosher salt

1/2 teaspoon baking powder

6 tablespoons of unsalted butter, melted

2 ounces semi-sweet chocolate chips ( I used Guittard’s extra semi-sweet)

2/3 cup sugar

1 large egg

1 egg white

1 teaspoon vanilla extract

1 bag of Hershey’s Chocolate Kisses

1 bag of Rolos

1/4 raw sugar for coating

lots of holiday sprinkles for coating

Directions:

Pre-heat your oven to 350F.  Line two baking sheets with parchment paper and set aside.

Using a small bowl, whisk together flour, cocoa powder, baking powder and salt.  Set aside.  Melt butter and chocolate chips in small saucepan over low heat.  Once melted, allow to cool a bit.  Add sugar, egg, egg white  and vanilla and whisk until thoroughly combined.

Grab a rubber spatula and fold in the flour mixture until just incorporated.  Cover bowl with plastic wrap and chill for 30 minutes.

Using a small cookie scoop or tablespoon, roll dough into balls.  Next, roll the balls into the raw sugar or sprinkles, coating completely.

Bake for 10 minutes, rotating halfway through baking.  Remove sheets from oven and place a Hershey kiss or Rolo in the center of each cookie.  Press down lightly.  Bake for two more minutes.  Let cookies cool on sheets for 10 minutes and then transfer to a wire rack to cool completely.  Enjoy with a glass of milk!

**Cookies are best the day they are made, but will last in an air-tight container at room temperature for 2 days.**

5 Chocolate Lovers Cookie Links

If you are looking to eat a divine sweet treat this holiday season check out The Candid Appetite’s salted caramel dark chocolate cookies.  I want to eat one right now!

Mini chocolate thumbprint cookie = cutest cookie ever to sit on your cookie platter.  Pinch of Yum has the recipe for you.

Need a tasty gluten-free option?  Food 52 has a recipe for GF chocolate cookies and they promise it really is delicious.  Score!

For those of you living in a warm, sunny place check out Foodie Crush’s double chocolate chip cookie ice cream sandwiches.

Tired of chocolate and want something sweet, yet refreshing? Head to Bakerella for their peppermint candy sugar cookie recipe.  Yum!

 

 

Alfajores + 5 Cookies You Don’t Know About But Should!

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Ho, ho, ho. Fa lah lah.  It’s the season for all things sugar.  Despite this being a crazy weekend celebrating Goose’s eighth, yes eighth, birthday with both a friend and family party; I have a cookie recipe for you.

Alfajores.  Alfawhat?  This cookie hails from South America.  A tender cookie made mainly with cornstarch and filled with Dulce De Leche.  This is a must make and a share with everyone I know kinda cookie.  I hope you love them as much as my skinny jeans are telling me I loved them!

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Alfajores

recipe slightly adapted from Fix Feast Flair

makes about 15 cookies

Ingredients:

1 cup cornstarch

3/4 cup unbleached, all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

8 tablespoons or 1 stick of unsalted butter, at room temperature

1/3 cup sugar

2 large egg yolks

1 tablespoon Cointreau

1 teaspoon vanilla extract

1 cup of homemade or store bought Dulce de Leche, at room temperature

Optional:

powdered sugar for dusting

sprinkles for decorating

piping bag and small tip

Equipment:

2 inch round cookie cutter

Directions:

In a medium bowl whisk together cornstarch, flour, baking powder, baking soda and salt.  Set aside.

Using a stand mixer with a paddle attachment, beat sugar and butter until light and fluffy, about 5 minutes.  Be sure to scrape down the bowl once or twice.

Next add egg yolks, Cointreau and vanilla extract.  Beat on medium-low speed.  Scrap down the sides of the bowl.  With  the speed on low, slowly add dry ingredients.  Mix until just incorporated.

Scrape out all the dough and place on a piece of plastic wrap. Shape into a disk and cover with plastic wrap.  Refrigerate for at least an hour or until firm.

When ready to bake, pre-heat your oven to 350F.  Line two baking sheets with parchment paper and set aside.  Remove dough from fridge and place on a lightly floured surface.  Roll out the dough to 1/4 inch thickness.  No worries if the dough splits, just piece it back together.   Using a 2 inch round cookie cutter stamp out 30 cookies.  It is just fine to re-roll the dough until you have 30 cookie rounds.

Place the cookies on prepared baking sheet and chill for 20 minutes.  This will help them keep their shape.  Transfer to pre-heated oven and bake for about 14 minutes, rotating the pan halfway through baking time.  Cool cookies completely on a wire rack.

Spread or pipe a generous spoonful of Dulce de Leche on 15 cookies, then place the other 15 cookies on top and gently press together to form a sandwich.  Pipe or spread a bit of Dulce de Leche on the outside of each sandwich cookie and roll in sprinkles.  Dust with powdered sugar, if desired.

Cookies will last store in an air-tight container at room temperature for several days.  Enjoy!

5 Cookies You Don’t Know About But Should!

Looking for a delicious gluten-free Christmas cookie?  Reclaiming Provincial has a recipe for flour-less Mexican chocolate crinkle cookies that is mouth-watering!

Dear Santa,

All I want for Christmas is pizzelle iron so I can make Bon Appetempt’s meyer lemon pizzelles. Promise to share.

xo, me

Benne Wafers– A little something sweet from South Carolina for your Christmas cookie platter.

If you are looking for a not too sweet holiday cookie, Check out Heidi Swanson’s Swedish rye cut-out cookies. 

Calling all macaroons lovers! Head to What’s Cooking Good Looking for a cherry-chocolate pistachio macaroon recipe.

 

Molasses Crinkle Cookies + 5 Classic Cookie Links

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When I asked Bubba if I should make molasses crinkle cookies or cranberry shortbread he said without a hint of hesitation: molasses crinkle cookies.  I had pinned him as a shortbread guy.  9 Years of marriage, 13 years of dating, 3 kids, multiple moves and I still don’t know him. Ok, scratch that.  I know him, but I guess he occasionally surprises me, mainly when it comes to his food preferences.  Not so long ago my man refused to eat blue cheese.  He thought soup was gross.  He preferred chocolate or any kind of ice cream over the most tempting confections. And when it comes to cookies: chocolate chip or his mother’s famous cherry winks.

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They say you become more stuck in your ways as time passes.  Not true for Bubba.  He may have just turned forty-something, but he seems more willing than ever to eat something new (new to him), including a molasses crinkle cookie.

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Soft and chewy, subtly spiced and perfectly sweet we are starting off the holiday season with a classic cookie…or a new temptation, depending on who eats them.  Enjoy!

Molasses Crinkle Cookies

recipe adapted from Betty Crocker’s Picture Cookbook

makes about 3 dozen

Ingredients:

3/4 cup unsalted butter

1 cup dark brown sugar

1 large egg

1/4 cup molasses (not black-strap)

1/2 teaspoon vanilla

2 + 1/4 cups unbleached all-purpose flour

2 teaspoon baking soda

1/2 teaspoon kosher salt

1/2 teaspoon cloves

1 teaspoon cinnamon

1 teaspoon ginger

1/4 teaspoon nutmeg

1/2 cup or so of raw sugar for coating

Directions:

Grab a medium size bowl and whisk together your dry ingredients: flour, baking soda, salt, cloves, cinnamon, ginger and nutmeg.  Set aside.  Line a baking sheet with parchment paper and set aside.

Using a stand mixer with a paddle attachment beat the butter and sugar until light and fluffy.  Next add the egg and beat until completely incorporated, scraping down the bowl once or twice with a rubber spatula.  Now add the molasses and vanilla.  Scrap down again before adding the dry ingredients.

Reduce the speed to low and add your dry ingredients.  Mix until just incorporated.  Chill the dough for about 30 minutes or overnight. **Dough will last for several days, refrigerated, in an air-tight container.**

Pre-heat your oven to 375.  Let dough sit at room temperature for about 15 minutes before spooning into rounded 2 inch balls.  Place 1/2 cup of raw sugar in a bowl.  Coat each cookie ball in the sugar and place on prepared baking sheet.   Bake for about 10-12 minutes.  Allow to cool completely on the baking sheet.  Enjoy! (Cookies will last in an air-tight container for up to 3 days.)

5 Classic Cookie Links!

Love a good snickerdoodle? Two Peas and Their Pod take it up a notch by dipping their snickerdoodles in white chocolate.  Check it out!

When I lived in the North End of Boston, an Italian bakery right next to my building made the most decadent seven layer bars.  Many a late, drunken nights I found myself going home with a seven layer bar in hand.  Averie Cooks’ soft and chewy seven layer magic bar cookies are making me long for those days and my twenty-something metabolism!

Sugar cookies are necessary during the holidays.  Head to Pastry Affair for a chocolate sugar cookie recipe.

Don’t let this holiday pass without making my frosted red velvet cookies or my lemon ricotta cookies.  I promise you they will be a hit!

Salted Lime Oatmeal White Chocolate Chip Cookies + 5 Delicious Oatmeal Cookie Links

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The flu hit our house last week and one by one we fell.  Before this unwelcomed visitor got the best of me, I made a batch of cookies hoping these crisp, salty/sweet treats might entice my little people to eat.  It worked.  Sitting in their pjs, flush with fever, hair unkempt, they each nibbled down a cookie.  “Mmm” and a thumbs up is all they could muster.  I didn’t expect anything more, just watching them eat again made me smile.

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I’m now recovering, slowly, from the flu.  I have a cup of lukewarm Echinacea tea sitting in front of me and a comfortable bed calling my nap name.  Attempts to write anything meaningful feel half-hearted, so for now I’ll rest.  Make these cookies, enjoy many, and share with friends and family.

Salted Lime Oatmeal White Chocolate Chip Cookies

Salty and sweet oatmeal cookies studded with white chocolate chips and paired with lime may just turn even the most devout dark chocolate lover! 

Recipe adapted from Smitten Kitchen

Makes about 2 dozen

Ingredients:

1 cup unbleached all-purpose flour

3/4 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon kosher salt

14 tablespoons unsalted butter, softened

1 cup sugar

1/4 light brown sugar

1 large egg

zest of 1 lime

1 teaspoon of fresh lime juice

1/2 teaspoon vanilla extract

2 1/2 cups old-fashioned rolled oats

1 cup good-quality white chocolate chips or 6 ounces of a good-quality white chocolate bar, chopped

1/2 teaspoon of Maldon Sea Salt or Pink Himalayan Salt for sprinkling

Directions:

Pre-heat your oven to 350F.  Line 1 or 2 baking sheets with parchment paper and set aside.  Using a medium bowl whisk together flour, baking powder, baking soda and salt.  Set aside.

Next, zest your lime and using your fingers combine the lime zest with the white sugar.  Add sugar to stand mixer bowl.

Using a paddle attachment, beat butter and both sugars until light and fluffy, about 5 minutes scraping down the bowl once.  Add the egg, lime juice and vanilla and beat until combined.  Again, scrape the bowl making sure everything is well mixed.

Slowly add flour mixture and mix until just blended.  Add oats and white chocolate.  (I used Vermont Nut-Free white chocolate chips.)  Mix until thoroughly incorporated.

Using a medium cookie dough scoop (about 1 1/2 tablespoons) place dough on prepared baking sheets. Gently press down on each cookie ball until 3/4-inch thickness.  (I used my fingers, but the back of greased spoon will work as well.)

Sprinkle each cookie with a pinch of salt.

Bake for about 14-16 minutes or until the cookies are golden brown.  Allow to cool on the baking sheet on a wire rack.  Cookies will last for a couple of days in air-tight container, at room temperature.  Enjoy!

5 Delicious Oatmeal Cookie Links!

I made these oatmeal brown sugar cookies two years ago and still get requests for them!

A s’more +a kiss cookie + a chewy oatmeal cookie  = heaven.  Head to Cooking Classy for Jaclyn’s creative and delicious recipe.

Biscoff fan?  Check out Two Peas and Their Pod’s recipe for deep dish Biscoff oatmeal toffee cookies. Wow!

My chewy oatmeal ginger cookies remind me of our summer vacation in Little Compton, RI last year.  Thinking of warm memories on a zero degree day helps!

My favorite kind of oatmeal cookie doesn’t have raisins in it.  I prefer chocolate chips- two fantastic cookies in one!

Support YES as I run the Boston Marathon on Aril 20th. https://www.crowdrise.com/youthenrichmentboston2015/fundraiser/kellyfitzpatrick1 Thank you in advance for your kindness and generosity!

Frosted Red Velvet Cookies + 5 Holiday Cookie Links You Can’t Miss!

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Did you ever watch Steal Magnolias?  The Julia Roberts movie that came out in 1989? No? You should put it on your Netflix list.  My sister and I watched it over and over.  We were obsessed with the movie and with Julia Roberts.  If you did watch it you might remember the groom’s cake: a red velvet cake shaped like an armadillo, covered in gray frosting.  This was my first introduction to red velvet.  Many years later when the cupcake craze hit Boston, I ate my first red velvet cupcake.  After taking a single bite I understood the obsession and, well, I became obsessed.  I ordered red velvet anything whenever I got a chance.  At my brother’s wedding two years ago, I stood in my beautiful, pewter colored bridesmaid dress and devoured two red velvet cupcakes during the course of one song.  I’m not ashamed; they were best I ever had!

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The combination of the cream cheese frosting and the cocoa are amazing together, but the thing that gets me every time is the bright, red crumb.  It’s not magic, I know.  The cookies get their vibrant color from red food coloring and natural cocoa powder.  It’s just magical baking science.

Last December, I saw a recipe for frosted red velvet cookies in Cook’s Illustrated.  I dog-eared the page, but never made the cookies.  This year I made sure they were in my holiday cookie rotation.

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Bubba and kids went nuts for them.  C asked, just before she shoved a cookie into her mouth, “Umm, are they red velvet?” My girl is hooked.  I know this is the season of sharing, kindness and generosity, but we didn’t share these cookies.  We ate them as if they were about to vanish.  Before long one cookie and a few crumbs remained.

Frosted Red Velvet Cookies

Recipe barely adapted from Cook’s Illustrated Christmas Cookies

makes about 22 cookies

Ingredients:

1 + 3/4 cups unbleached, all-purpose flour

1 tablespoon natural unsweetened cocoa powder

1/2 teaspoon baking soda

1/4 teaspoon kosher salt

12 tablespoons of unsalted butter, at room temperature

1 cup sugar

1 large egg

1 tablespoon red food coloring

1 1/2 teaspoons vanilla extract

1/4 cup of 2% Greek yogurt

4 ounces of cream cheese, softened

11/4 cups confectioners’ sugar

holiday sprinkles for decorating, optional

Directions:

Pre-heat your oven to 350F and line two baking sheets with parchment paper.

In a small bowl, whisk together your flour, cocoa, baking soda and salt.  Set aside.  Using a stand mixer fitted with a paddle attachment cream 8 tablespoons (1 stick) of softened butter.  Add sugar and beat until light and fluffy, about 3 minutes or so.  Next add your egg, food coloring and 1 teaspoon of vanilla and beat until combined.

Lower the speed and add half of the flour mixture, then the Greek yogurt and ending with the rest of the flour mixture.

Scoop up 2 tablespoons of dough and drop on prepared baking sheets.  Leave about 2 inches in between each dough mound.  Bake each sheet, separately, for about 16 minutes or until the centers are set.  Be sure to rotate the pan halfway through baking.  Allow the cookies to cool on the sheet pans for about 5 minutes and then transfer to a wire rack to cool completely.

While the cookies cool, prepare the cream cheese frosting.  Use a clean, dry bowl!  With a paddle attachment, mix the cream cheese, 4 tablespoons of butter and 1/2 teaspoon of vanilla on medium speed for about a minute.  Lower the speed and add the confectioners’ sugar.  Mix for a minute.  Increase the speed to medium/high and beat until light and fluffy, about 3 minutes.  Spread a spoonful of frosting on each cookie and decorate with sprinkles, if desired.  The cookies taste best the day they are made, but taste great the next day too!  If you have any left over, store them in an air-tight container at room temperature.  Enjoy!

5 Can’t Miss Holiday Cookie Recipes

Love white chocolate? How about peppermint?  Check out Not Without Salt’s white chocolate peppermint cookies with vanilla salt.  That’s right, vanilla salt. Yum!

My kids love hot cocoa.  Hot cocoa with a handful of marshmallows floating on top is their favorite winter-time drink.  I think I will blow their minds when I make Laura’s, at Fork Knife Swoon, recipe for flourless hot cocoa cookies!

Chocolate, caramel and salt need to happen during the holidays.  Head to Bakers Royale for salted chocolate caramel snickers cookie recipe.  My mouth is watering.

If you love thumbprint cookies, check out mini chocolate thumbprint cookies at Pinch of Yum.  They look like just the dessert to serve at your next holiday gathering!

My most pinned recipe: lemon ricotta cookies.  They will make your family swoon this holiday season!

The Great American Milk Drive is taking place now.  Feeding America will donate a gallon for a gallon until December 31st.  Consider making a donation today!

 

The Best Chocolate Crinkle Cookies + 5 Crinkle Cookie Recipes for the Holidays!

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We got back from our Thanksgiving trip to Philly a day early, thinking we would take a day to recover from all the eating, drinking and socializing we enjoyed days before.  I woke up blurry eyed on Sunday, wanting and needing more sleep.  I walked downstairs to find the kids eating breakfast, full of energy, ready for the next…holiday.  Bubba poured me a giant cup of coffee.

“Want to get the tree today?” Today? Can I go back to bed instead? Can we enjoy the after glow of Thanksgiving for just a minute?

“We are getting our Christmas tree today!” the kids sang, as they did laps around the house.  What did they eat for breakfast? A doughnut and a glass of Red Bull.  Ugh, Dear Santa, all I want for Christmas is some of my kids’ energy.

“Sure.”  Bubba’s favorite thing about Christmas is getting the tree. How could I say no?

Two hours later we are on the road, again, heading to a Christmas tree farm.  We arrive at the farm only mildly annoyed with each other.  A man in jeans and a barn coat directs us to a hill.  “If you have 4 wheel drive, head up the hill.”  The hill is more like a small ski slope and we wonder if our Pilot can make it up.  Bubba guns it and before long we are looking down at a hill-side sporadically covered with Douglas and Fraser Firs.

“Is this it?” The kids.

“Yup.” We say unknowingly. Bubba steps out of the car and grabs the saw from the back.  The kids follow him. I grab the baby and we are on the hunt for the perfect tree.  I point to a sad little Charlie Brown tree. “What about this one?”

“No way Mama!”  I guess they don’t share my love for the unloved trees, yet.

The trees start to all look the same, my feet are cold and the baby has a giant snot sliding towards his lips.  I search my pockets for a tissue, but find nothing, so I use my fleece mitten. It’s laundry day.

I point to a tall, skinny tree not far from us.  We walk over to take closer look.

“Looks good!” Bubba.

Before I can record the cutting of the tree or even ceremoniously say timber, the tree is lying down in the snow.  I put the kids in the car and we hoist our skinny Douglas fir to the roof of the car.  Bubba realizes we don’t have any rope to tie the tree down, so with an Exacto knife, he slices an old bicycle tube in half and secures the tree.  I married MacGyver.

Excitement fills the car as we head home.  “My favorite thing about Christmas is unwrapping presents!” G. C nods and agrees.  “I like decorating too.”

“I love getting the tree.” Bubba. Ok my turn.

“I love making Christmas cookies.”  There it is: making Christmas cookies gets me through the holidays, especially when little hands help.  I’m not sure if it is the copious amounts of butter sugar that make me smile or taste testing each batch; either way I love it.

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ccc0012I am starting this season off with Chocolate Crinkle Cookies.  I found a recipe in the most recent addition of Cook’s Illustrated.  This recipe promised moist and tender cookies with a rich chocolate flavor and plenty of tiny, irregular cracks.  I adapted the recipe only slightly by adding both natural unsweetened cocoa and Dutch-processed cocoa powder.  Why? Because I didn’t have enough natural cocoa powder in the house.  I bet all of one powder or the other will taste just as good.  I like to think maybe the combination of cocoa added more depth of flavor to the cookies.  Maybe…

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The thing that excites me most about these cookies are the tiny powder sugar-coated fissures covering the surface.  Turns out it is all about science. Imagine that!  To learn more about the science behind crinkly cookies head here.  Enjoy the day they are made with a cold glass of milk!

Chocolate Crinkle Cookies

Makes about 22 cookies

Recipe slightly adapted from Cook’s Illustrated November & December 2014

Ingredients:

1 cup unbleached, all-purpose flour

1/4 cup unsweetened natural cocoa powder ( I used Hershey’s.)

1/4 cup unsweetened Dutch-processed cocoa ( I used Guittard.)

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon kosher salt

1 1/2 cups brown sugar

3 large eggs

4 teaspoons instant espresso powder (Optional but I used it.)

1 teaspoon vanilla extract

4 ounces unsweetened chocolate, coarsely chopped

4 tablespoons of unsalted butter

For Coating:

1/2 cup of sugar

1/2 cup confectioners’ sugar

Directions:

Pre-heat your oven to 325F.  Line two baking sheets with parchment paper and set aside.  In a medium bowl, whisk together the flour, cocoas, baking powder, baking soda and salt.  Set aside.

In a large bowl whisk together the brown sugar, eggs, espresso powder and vanilla.  Make sure it is well combined!  Next, melt the chocolate and butter together in a microwave safe bowl.  (I checked and stirred the chocolate/butter mixture every minute for 3 minutes.  You could also melt the chocolate and butter using a double boiler.)

Allow the chocolate to cool a bit and then whisk into the egg mixture until combined.  Fold the flour mixture into the chocolate mixture until well combined and no flour streaks remain.

Now let the dough rest, alone, at room temperature for about 10 minutes.   While your dough is relaxing, pour the granulated sugar and confectioners’ sugar in two separate bowls.

Using a #30 scoop or 2 tablespoons of dough, roll into balls.  Place the dough ball in the granulated sugar, coat, and then drop it into the confectioners’ sugar; roll and coat evenly.  Place coated dough balls on prepared sheets and bake one sheet at time for about 12 minutes, rotating the sheet pan halfway through baking time.  **The cookies are done when they looked puffed, edges are set but centers are still soft.  The cookies will seem underdone between the cracks. That is a good thing!** Allow the cookies to cool completely on the baking sheet.  The cookies taste best the day they are made, but still taste great a couple of days later.  If you have any leftover, store in air-tight container at room temperature.

5 Must Make Crinkle Cookie Recipe Links!

If you love lemon flavored cookies, check out Cooking Classy’s lemon crinkle cookie recipe.  Red velvet nut? Cooking Classy also has a red velvet crinkle cookie recipe for you. Yum!

Looking for a decadent, fudgy yet flourless chocolate crinkle cookie? Head to Reclaiming Provincial for the recipe.  Sounds interesting and Carey’s photos are beautiful!

Molasses and ginger scream holidays to me. So wow your friends at your next cookie swap with Averie Cook’s Soft Molasses Coconut Oil Crinkle Cookies.  Amazing!

I made grapefruit crinkle cookies last year and Bubba’s co-workers went nuts for them.  Head to Cups + Spoonfuls for the recipe.

 

 

 

Chewy Oatmeal Ginger Cookies + 5 Incredible Cookie Links

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We got away from it all last week; away from our schedule and unfinished house projects, away from traffic and boisterous neighbors. We spent the week together in quiet, bucolic, Little Compton, Rhode Island. I think each of us fell in love with this town, because it is such stark contrast to our hometown. We had the best of both worlds: the countryside and the ocean. Driving along the quiet, wide open roads lined with beautiful, stone walls, windows down felt great, like a dog sticking its head out of the car window great. The countryside, a lush green, was breathtaking.  “It’s so green here.” Me. “It feels like we are in a different country, like Ireland.” Bubba.

We spent the days at the beach. C took on the waves with her boogie board. G busied himself with rocks, shells and sand. They played in the shallow inlet next to our beach chairs while the baby nursed and slept. N was our “wrap it up” alarm. Once he got fussy, it was time to head home. The kids, tired from the beach, zoned out to a show while Bubba and I enjoyed cold beers; N asleep on one of us or cooing to the sounds of his brother and sister. We made easy dinners, ate s’mores and lit sparklers. We put the kids to bed tired and happy. (Most of the time they were tired and happy; after all it is a family vacation with 3 kids six and under. You know how that can go.)

At least once a day, we drove by a farm stand over flowing with fresh, local produce. We stopped at a few times to load up on fruit, corn, veggies and greens. I was in food heaven. On one of my morning runs I saw a small sign that read “farmer’s market, Thursday, 2-4”, a tiny arrow pointing me in the direction. “Ya, it’s Thursday!” But, since I get my chance to run in the morning, it was way to early to check it out. Later that day I escaped to the market, alone. I took my time looking over the produce, all of it made my mouth water, except for maybe the kohlrabi. (If broccoli and cabbage have a baby this what they get. No thanks.) Yet among all of this delicious produce a glass cookie jar, sitting on a shelf, surrounded by potatoes of all things, caught my attention. “Oatmeal Ginger Cookies” the tiny sign read. Yes please. 3 remained, I took one. (I should have grabbed all 3. I know. I regret that decision.) After the kids went to bed, I split the cookie in half and took a bite. The cookie was crisp, yet chewy and sugar-coated with bits of chopped, crystalized ginger throughout. So good. So good, that I almost ate Bubba’s half. Bubba ate his half and I thought about this cookie for days. When we got home, I tried to recreate that cookie. Here is the recipe. Enjoy, warm with a glass of milk.

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Chewy Oatmeal Ginger Cookies

makes 24 large cookies

Recipe adapted from The Silver Palate Cookbook Oatmeal Raisin Cookies

Ingredients:

12 tablespoons unsalted butter, at room temperature

1/2 cup sugar

1 cup light brown sugar

1 large  egg

2 tbsp. water

1 tsp. vanilla extract

2/3 cup unbleached, all-purpose flour

1 tsp. ground cardamom

1/2 tsp. kosher salt

1/2 tsp. baking soda

3 cups of old fashion oats

1 tbsp. + 1 1/2 tsp. crystallized ginger, finely chopped

1/2 cup raw sugar for rolling

Directions:

Preheat your oven to 350F and line two cookie sheets with parchment paper and set aside.

In a medium bowl, whisk together flour, cardamom, salt, baking soda and oats. Set aside.

Using a stand mixer with a paddle attachment, cream the butter and sugars until light and fluffy, about 3 minutes, scraping down the bowl once or twice. Add the egg and beat until well incorporated. Next , add the water and vanilla.

Slowly, add dry ingredients to wet mixture until combined. Add chopped ginger.

Now you can either bake immediately or place the cookie dough in an air-tight container and refrigerate for a few hours or over-night. (The flavor really sets in when you allow the dough to rest, but sometimes you can’t wait that long, and that’s ok!)

Pour 1/2 cup of raw sugar into a bowl and set aside. ( I like raw sugar because it adds a nice crunch to the outside of the cookie.)

When ready to bake, use and ice cream scoop  and scoop the dough. Roll each cookie ball into the raw sugar and place on your prepared baking sheet. Wet your hand, flatten each cookie ball into a 5 inch round. Bake for 15-17 minutes. Allow to cool for 10 minutes on the pan and then transfer to a wire rack to cool completely. If you have any leftovers, these cookies will last in an air-tight container for a couple of days. Enjoy!

5 Incredible Cookie Links!

If you are looking for a new take on a shortbread cookie, head over to Design Love Fest for her shortbread cookies with beet glaze. I didn’t know you could use beets as part of a cookie glaze either. I am fascinated and they look beautiful!

Need a ridiculously yummy cookie to bring to your next summer gathering? Bakers Royal has a recipe for you. Here’s a hint: the cookie is both a brownie and an oatmeal cookie with M n M’s.

Almond + Matcha Green Tea Cookies. Yes they exist and I need to try them. Kiran Tirun has the recipe for you. Check out her other awesome recipes while you are there, like mango strawberry salsa or roasted cherry balsamic lassi.

I love the idea of a breakfast cookie, especially a blueberry waffle cookie. Head to Bakers Royal for the yummy recipe.

Before we know it berry season will turn into apple season. Joy the Baker’s Apple Cinnamon Oatmeal Cookie is a cookie I will definitely make this fall!