Tag Archives: cookies

Molasses Crinkle Cookies + 5 Classic Cookie Links

Posted on by

mcc1806

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.

mcc1835

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.

mcc1841

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

Posted on by

sowcc310BN

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.

sowcc283Q

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!