Showing posts with label Cookies. Show all posts
Showing posts with label Cookies. Show all posts

Gluten Free Oatmeal Cookies

Tuesday, October 1, 2013

I have been searching for healthier alternatives to cookies recently, and am always trying to add new things to my recipes. Which is why I was so intrigued by this recipe - chia seeds? Oh yes! While the recipe called for almond butter, I used sunflower-flax seed butter. And I have to say it gives it a nice taste. If you don't have these nut butter alternatives, I am sure you can substitute for peanut butter. While these cookies are not made with any flour, I have to say that they don't taste as if they are lacking flour as the main ingredient. They are so chewy, even after two days. I added chocolate chips to mine, to give them more taste (and I love adding chocolate to cookies!). Enjoy!


Gluten Free Oatmeal Cookies
Prep time: 10 min        Cook Time: 12-15 min           Yield: 2-3 dozen

Ingredients
- 1/4 cup ground chia seeds
- 1/2 cup hot water
- 1/2 cup melted coconut oil
- 1/2 cup unsweetened applesauce
- 1 cup almond butter (I used
sunflower-flax seed butter)
- 1 cup sugar
- 1 tbsp vanilla
- 5 cups rolled oats
- 3/4 tsp baking soda
- 3/4 tsp salt
- 1 tsp cinnamon
- 1/2 cup chocolate chips cookies or raisins (optional)

Directions
1. Preheat oven to 325°F.
2. Place chia seeds in a large bowl. Pour in hot water and immediately whisk together to avoid clumps. Allow to rest for a few minutes. Then add coconut oil, applesauce, almond butter, sugar, vanilla. Whisk well to combine.
3. In a separate bowl, combine oats, baking soda, salt and cinnamon. Add to wet ingredients. Stir well with wooden spoon. Add raisins or chocolate chips. Stir to combine.
4. Bake for 12-15 minutes. Allow to cool on a wire rack.

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Skinny Chocolate Chip Cookies

Monday, March 4, 2013

I've been on a hunt for healthier options when it comes to sweets. I shared with you the skinny brownies I made in January, and a healthy-packed muffin recipe last month. This time I will share some chocolate chip cookies that are both healthy and yummy. This recipe uses applesauce instead of butter. If you want to reduce your sugar intake, you can add carob chips (which generally has no sugar added to the chips) instead of chocolate chips. Be careful though, since some carob chips are sweetened with sugar. Enjoy!


Skinny Chocolate Chip Cookies
Prep time: 5 min        Cook Time: 8-10 min           Yield: 24 cookies

Ingredients
- 1 cup all purpose flour
- 1/2 tsp baking soda
- Pinch of salt
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 egg
- 1 4oz cup of applesauce (I used Motts Unsweetened Applesauce)
- 1 tsp vanilla extract
- 1/2 cup chocolate chips

Directions
1. Preheat oven to 350°. Line two cookie sheets with parchment paper or grease with cooking spray.
2. In a large bowl, combine the flour, baking soda and salt and stir well. In another bowl, whisk the sugars, egg, applesauce and vanilla until light and fluffy.
3. Add the dry ingredients to the wet ingredients, stirring with a wooden spoon until combined. Add the chocolate chips and stir to combine well.
4. Drop teaspoonfuls of cookie dough onto parchment paper lined cookie sheet. Space out cookies 1-inch apart.
5. Bake in the center of the oven for 8 minutes for chewy cookies or 10 minutes for crispier cookies. Cool cookies on wire racks before eating!

Variations:
Use peanut butter chocolate chips instead of regular chocolate chips, or combine both for a peanut butter taste

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Peppermint Sugar Cookies

Thursday, December 13, 2012

I have decided to take the last two days of my cookie series and post some Pinterest inspired cookies. These will be just recipes I found from Pinterest and pinned to my holiday cookies board, and I will provide the link to the recipes as well as the picture from the website. Enjoy!
Today, on the last day of this series, will be inspired by Pinterest again. This cookie is basic but festive. It is your traditional sugar cookie but with a touch of peppermint. I can't wait to bake them closer to Christmas! This recipe is from Recipe Girl. Enjoy!
source

Bittersweet Chocolate & Peppermint Sandwiches
Prep time: 25 mins        Total Time: 35 mins          Yield: About 36 cookies

Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, at room temperature
- 3/4 cup powdered sugar
- 1 large egg yolk
- 2 large egg whites
- 1/2 teaspoon peppermint extract
- 1/2 cup finely crushed hard peppermint candies or candy canes (about 3-ounces)
- additional powdered sugar for rolling

Directions
1. Sift together dry ingredients- flour, baking powder and salt; set aside.
2. In a large bowl, beat butter and powdered sugar with an electric mixer until light and fluffy. Add egg yolk and beat until blended. Add egg whites and extract and mix well (mixture will look grainy). Gradually beat dry ingredients into butter mixture. Stir in peppermint candies.
3. Gather dough into a ball. Wrap dough in plastic and chill for about an hour.
4. Preheat oven to 350°F. Position rack in middle of oven. Line 2 large baking sheets with parchment, or spray with nonstick spray.
5. Form dough into 1-inch balls. Roll in powdered sugar and place on prepared baking sheets, spacing 2 inches apart. Using tines of a fork, flatten each cookie, creating crisscross pattern.
6. Bake until cookies are golden on bottom, 10 to 12 minutes. Transfer to racks to cool completely.

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*     *     *     *     *     *
This is the end of my "12 days of Christmas cookies"mini-series for this year! To view all of the goodies I baked, click on the image below! Thanks for joining! 

Wishing you and your family all the best this holiday season!


Bittersweet Chocolate & Peppermint Sandwiches

Wednesday, December 12, 2012

I have decided to take the last two days of my cookie series and post some Pinterest inspired cookies. These will be just recipes I found from Pinterest and pinned to my holiday cookies board, and I will provide the link to the recipes as well as the picture from the website. Enjoy!
For this post I decided to go with a very elegant dessert. Doesn't it look so good? The recipe comes from the Better Homes and Gardens website. Enjoy!
source

Bittersweet Chocolate & Peppermint Sandwiches
Prep time: 1 hour        Total Time: 1 hour 10 minutes          Yield: About 36 cookies

Ingredients
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 tsp baking powder
- 1 egg
- 2 cups all purpose flour
Frosting
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1-2 tbsp milk
- 1/2 tsp peppermint extract
- 3 oz bittersweet chocolate, melted and slightly cooled

Directions
1. In a large bowl, beat the 3/4 cup butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar and baking powder; beat until combined. Beat in egg. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.
2. Divide dough in half. Place each dough half between two sheets of waxed paper; roll each to a 12x10-inch rectangle. Chill dough rectangles for 30 minutes.
3. Preheat oven to 350 degrees F. Remove top sheets of waxed paper. Using a fluted pastry wheel or pizza cutter, cut each dough rectangle lengthwise into 10 strips and crosswise into 6 strips to make sixty 2x1-inch rectangles per dough half (120 rectangles total). Transfer dough rectangles to an ungreased cookie sheet, leaving 1 inch between rectangles. (If necessary, chill dough about 15 minutes more before transferring.) Bake in preheated oven for 7 to 9 minutes or until edges are very lightly browned. Transfer cookies to a wire rack; let cool.
4. For the frosting: In a medium bowl, beat the 1/4 cup butter on medium to high speed for 30 seconds. Add 1 cup of the powdered sugar, 1 tablespoon of the milk, and the peppermint extract; beat until smooth. Beat in the remaining 1 cup powdered sugar and enough of the remaining milk to make a frosting of spreading consistency. If desired, use food coloring to tint frosting pink.
5. To assemble, pipe or spread a little of the frosting on the bottom of one cookie; top with a second cookie, flat side down, and press lightly together. Pipe or spread with more of the frosting; top with a third cookie, flat side down. Repeat with the remaining cookies and the remaining frosting. Pipe dots of melted chocolate around edges of each assembled sandwich cookie or drizzle the melted chocolate over cookies. Chill about 30 minutes or until chocolate is set. Makes about 36 sandwich cookies.

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Chocolate Snowballs

Tuesday, December 11, 2012

I just love these festive little cookies. They have the same texture as a cake or brownie, and are great as finger food for parties. The original recipe called for 3 tbsp of brewed coffee, but I decided to stick to only cocoa for the flavours of this little cookie. Delish!


Chocolate Snowballs
Prep time: 15 minutes        Total Time: 30 minutes          Yield: About 25-30 cookies

Ingredients
- 1/2 cup unsalted butter, softened
- 60g bittersweet chocolate
- 1 egg
- 1/4 cup packed brown sugar
- 3/4 cup all purpose flour
- 1/4 cup cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/3 cup icing sugar

Directions
1. In a double broiler or heatproof bowl over a saucepan filled with hot water, melt butter with chocolate, stirring constantly to allow chocolate to melt smoothly. Set aside.
2. In a large bowl beat egg with brown sugar until smooth and thick. Beat in chocolate mixture. In a small bowl combine flour, cocoa powder, baking powder and salt. Add to chocolate mixture beating until combined. Cover and refrigerate for one hour.
3. Pour icing sugar into bowl. Using tablespoon, roll dough into balls. Roll each ball into icing sugar to coat. Place onto parchment paper-lined baking sheets about 2-inches apart.
4. Preheat oven to 325°F. Bake cookies in center of oven until set and cracked around the edges, about 13 minutes. Allow cookies to cool on pans for about 5 minutes, then transfer to cooking rack to cool completely.

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Chocolate Peanut Butter Cookies

Monday, December 10, 2012

Hope everyone had a great weekend! During my Christmas cookie baking this weekend, I came across a neat recipe in one of the Christmas cookbooks. I never thought that peanut butter would be part of a Christmas cookie, but there is something about it that makes it yummy for this time of year. I love how you "get to the centre" of this cookie, with a peanut butter surprise. Plus it is easy to make! It's like a baked version of Reese's peanut butter cups! Enjoy!


Chocolate Peanut Butter Cookies
Prep time: 15 minutes        Total Time: 30 minutes          Yield: About 40-50 cookies

Ingredients
- 1 cup icing sugar
- 1 cup smooth peanut butter
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 egg
- 1 tsp vanilla
- 1-1/4 cup all purpose flour
- 1/2 cup cocoa powder
- 1/2 tsp baking soda
- 1/4 cup chopped peanuts for garnish

Directions
1. In a small bowl, stir icing sugar with peanut butter until smooth. Roll by 1 tsp into balls. Should produce about 40 balls. If the peanut butter becomes too sticky while rolling, add some more icing sugar to your hands to reduce sticking. Place on baking trays lined with parchment paper. Refrigerate until firm, about 30 minutes.
2. Meanwhile, in a large bowl beat butter, granulated sugar and brown sugar until smooth. Beat in egg and vanilla. In a small bowl combine flour, cocoa powder and baking soda. Add to butter mixture beating until combined.
3. Using tablespoon, roll dough into balls. Flatten each ball into disks and place chilled peanut butter ball in centre. Bring up dough over peanut butter ball and roll out into smooth balls. Place onto parchment paper-lined baking sheets about 2-inches apart. Using the bottom of a glass or your palm, lightly press on each dough ball. Press peanuts into the top to garnish each cookie.
4. Preheat oven to 350°F. Bake cookies in center of oven until set, about 10 minutes. Allow cookies to cool on pans for about 5 minutes, then transfer to cooking rack to cool completely.

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Icebox Cranberry Noel Cookies

Saturday, December 8, 2012

I love that these icebox cookies are filled with cranberries (perfect fruit of the season) and walnuts (a popular nut of the season). This is my mom's recipe that she was so nice enough to share. I remember one year making so many different cookies with her. Such good memories! You can change it up if you don't like either cranberries or walnuts, or try to go a different route and add some blueberries or cherries for a kick. Whatever you do, it will be good! Enjoy!


Icebox Cranberry Noel Cookies
Prep time: 15 minutes        Total Time: 30 minutes          Yield: About 50-60 cookies

Ingredients
- 1 cup unsalted butter, softened
- 3/4 cups icing sugar
- 1 egg
- 1 tsp vanilla extract
- 2-1/4 cups all purpose flour
- 1/4 tsp salt
- 1 cup dried cranberries
- 1 cup chopped walnuts

Directions
1. In a large bowl, beat butter and sugar until fluffy. Add egg and vanilla, beating until combined.
2. In a separate bowl, combine flour, salt, cranberries and chopped walnuts. Add to butter mixture beating until combined. Divide dough into two even balls. Wrap in plastic wrap and refrigerate for 1 hour, or freeze for 20 minutes. When ready to roll, let dough stand at room temperature until soft enough to roll out.
3. Between two waxed papers, roll out one dough ball to approximately 1/4-inch thickness. Using a round cookie cutter, cut out cookies. You can use shaped cookie cutters to make fun cookies. Alternatively, before you cool your dough, roll it out into a long log. This makes cookies easier to cut into circles. Transfer cut cookies onto parchment paper-lined cookie sheets. Repeat the same with the other half of the dough (or you can freeze it for future cookie times!). Refrigerate cookies for 15 minutes or until firm.
4. Preheat oven to 350°F. Bake cookies in center of oven until edges are golden, about 10 minutes. Allow cookies to cool on pans for about 5 minutes, then transfer to cooking rack to cool completely.

Variations:
Replace dried cranberries with other dried fruit, such as cherries, currants or blueberries.
Instead of cranberries and walnuts, add chopped candied red and green cherries for a festive and delicious cookie.

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Linzer Sandwich Cookies

Friday, December 7, 2012

I love linzer cookies. Maybe it's the way they are represented, maybe it's the jam filling, or maybe it's how pretty they are. Either way, these are my favourite to eat during the holiday season. To me, no other cookie represents the holidays better than the linzer cookie. This is my favourite recipe, adopted from Martha Stewart. Enjoy!


Linzer Sandwich Cookies
Prep time: 30 minutes        Total Time: 50 minutes          Yield: About 24-30 cookies

Ingredients
- 1 cup unsalted butter, softened
- 2/3 cups granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 2 cups all purpose flour
- 1 tsp baking powder
- 1 tsp salt
- 1 tsp grated lemon zest
- 2/3 cups raspberry jam (I used plum butter)

Directions
1. In a large bowl, beat butter and sugar until fluffy. Add eggs and vanilla, beating until combined.
2. In a separate bowl, combine flour, baking powder, salt and lemon zest. Add to butter mixture beating until combined. Divide dough into two even balls. Wrap in plastic wrap and refrigerate for 1 hour, or freeze for 20 minutes. When ready to roll, let dough stand at room temperature until soft enough to roll out.
3. Between two waxed papers, roll out one dough ball to approximately 1/4-inch thickness. Using a fluted cookie cutter, cut out cookies. If you have a fluted cookie cutter with shapes in the middle, make sure to make equal amounts of center cut-outs and regular cut-outs (in order to make sandwich cookies). Transfer cut cookies onto parchment paper-lined cookie sheets. Repeat the same with the other half of the dough (or you can freeze it for future cookie times!). Refrigerate cookies for 15 minutes or until firm.
4. Preheat oven to 350°F. Bake cookies in center of oven until edges are golden, about 10 minutes. Allow cookies to cool on pans for about 5 minutes, then transfer to cooking rack to cool completely. Spread tablespoon of jam onto bottoms of each cookie. Dust confectioners' sugar over decorative tops. Sandwich together the jam-covered bottoms with sugar-dusted tops. Enjoy!

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Linzer Pinwheel Cookies

Wednesday, December 5, 2012

On the fifth day of Christmas cookies, my true love baked me some pinwheel cookies with raspberry jam! (Ok...maybe he didn't...but these sure were yummy to make and to eat!). You can use any kind of jam. The traidtional filling is raspberry jam, but for these I used a rhubarb and raspberry jam mix. It was yummy! Enjoy!


Linzer Pinwheel Cookies
Prep time: 30 minutes        Total Time: 1.5 hours          Yield: About 60-65 cookies

Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 eggs
- 1 tsp lemon juice (or fresh lemon peel)
- 3 cups all purpose flour
- 2/3 cups raspberry jam

Directions
1. In a large bowl, beat butter until fluffy. Add in sugar, baking powder and salt. Beat until fluffy. Beat in eggs and lemon juice until combined. Start adding flour in three additions.
2. Divide dough into two even balls. Wrap in plastic wrap and refrigerate for 1 hour, or freeze for 20 minutes. When ready to roll, let dough stand at room temperature until soft enough to roll out.
3. Between two waxed papers, roll out one dough ball to approximately 12 x 10-inch rectangle at 1/4-inch thickness. Spread half of the jam evenly onto the rectangle.Starting at the long side, roll up dough. Wrap in plastic wrap and place in freezer for 15 minutes, until firm enough to cut. Repeat the same with the other half of the dough (or you can freeze it for future cookie times!). Preheat oven to 375°F.
4. Cut rolls into 1/4-inch thickness. To avoid flattening the round cookies, continuously rotate the rolled up dough as you cut. If the dough becomes too soft place back into the fridge until firm, about 10 minutes. Place cut side down on parchment paper-lined baking sheet about 2-inches apart. Bake cookies in center of oven until edges are golden, about 10 minutes. Allow cookies to cool on pans for about 5 minutes, then transfer to cooking rack to cool completely.

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Cinnamon Roll Cookies

Tuesday, December 4, 2012

On my fourth day of Christmas Cookies mini-series, I am sharing a yummy twist to the favourite cinnamon roll. These are chewy, cinnamon-y, and all-around delicious! And the cream cheese frosting is like the icing of the cake. Again, this recipe is from Canadian Living Baking magazine. Enjoy!


Cinnamon Roll Cookies
Prep time: 30 minutes        Total Time: 1.5 hours          Yield: About 60 cookies

Ingredients
Cookies
- 3/4 cup unsalted butter, softened
- 1 cup packed brown sugar
- 1 egg
- 1 tsp vanilla
- 2-1/2 cups all purpose flour
- 1/2 tsp baking powder
- 1 tsp cinnamon
- Pinch of salt

Cinnamon Sugar
- 3 tbsp brown sugar
- 3 tbsp unsalted butter, softened

Cream Cheese Glaze
- 4 tbsp cream cheese, softened
- 1/2 cup icing sugar
- 2 tbsp warm milk


Directions
1. In a large bowl, beat butter with sugar until fluffy. Beat in egg and vanilla until blended. In a separate bowl, combine flour, cinnamon, baking powder and salt. Add to butter mixture.
2. Divide dough into two even balls. Wrap in plastic wrap and refrigerate for 1 hour, or freeze for 20 minutes. When ready to roll, let dough stand at room temperature until soft enough to roll out.
3. Between two waxed papers, roll out one dough ball to approximately 12 x 10-inch rectangle at 1/4-inch thickness. Make the cinnamon sugar: by combining sugar and butter. Spread half evenly onto rectangle.Starting at the long side, roll up dough. Wrap in plastic wrap and place in freezer for 15 minutes, until firm enough to cut. Repeat the same with the other half of the dough (or you can freeze it for future cookie times!). Preheat oven to 375°F.
4. Cut rolls into 1/4-inch thickness. Place cut side down on parchment paper-lined baking sheet about 1-inch apart. Bake cookies in center of oven until edges are golden, about 10 minutes. Allow cookies to cool on pans for about 5 minutes, then transfer to cooking rack to cool completely.
5. For the cream cheese icing: In a bowl, microwave cream cheese for about 10 seconds on high. Add icing sugar and milk and stir until well combined. Drizzle over cooled cookies before serving.

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Rose Water Cream Cookies

Monday, December 3, 2012

I have never really had any cookie with rose water flavouring, which is why I was hesitant to try them when seeing in the Canadian Living Holiday Baking magazine. But after trying them I am sold! These soft and crumbly sandwich cookies have a hint of floral flavour, which is unique to the holiday season but very delicious! Use a shaped cookie cutter to make them look pretty. Adding a drop of red food colouring adds the colour to the cream. I goofed up a bit, and accidentally added more than one drop - so be careful! Maybe even try to do half a drop to add just a HINT of rose to the cream! Enjoy!


Rose Water Cream Cookies
Prep time: 1 hour        Total Time: 1.5 hours          Yield: About 30-34 cookies

Ingredients
Cookies
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 egg
- 1 tsp vanilla
- 1-1/2 cups all purpose flour
- 1 tsp baking powder
- 1/4 tsp salt

Rose Water Cream Filling
- 1/3 cup butter, softened
- 2 cups icing sugar
- Pinch of salt
- 2 tbsp whipping cream
- 2 tbsp rose water
- Red paste food colouring


Directions
1. In a large bowl, beat butter with granulated sugar until fluffy. Beat in egg and vanilla until blended. In a separate bowl, combine flour, baking powder and salt. Add to butter mixture.
2. On lightly floured surface, roll out dough to 1/4-inch thickness. Cut out shapes using cookie cutter, re-rolling scraps and making more shapes. Place shapes 1-inch apart onto parchment-lined baking sheet and refrigerate until firm, about 20 minutes. While the cookies are in the fridge, preheat oven to 350°F.
3. Bake cookies in center of oven until edges are golden, about 10 minutes. Allow cookies to cool on pans for about 5 minutes, then transfer to cooking rack to cool completely.
4. For the rose water cream filling: In a bowl, beat flour, icing sugar and salt until smooth. Stir in whipping cream and rose water, one tablespoon at a time. Stir after each addition until smooth. Tint to a pale pink colour with food colouring. Pipe on one cookie and sandwich with another cookie, pressing lightly to push filling to edges.

Variations:
Instead of doing a rose water cream filling, use chocolate icing or ganache.

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Jelly-Filled Croissants

Sunday, December 2, 2012

These are absolutely my favourite. While it includes the two most fattening ingredients (butter and cream cheese) I cannot stop eating them for some reason! They are so flaky and tender, and the jam filling adds a touch of sweetness. Make sure to fill with a thick jelly or marmalade, since it holds it shape and doesn't end up melting in the oven and spilling out of the dough. Enjoy!


Jelly-Filled Croissants
Prep time: 15 min        Total Time: 1 hour           Yield: 16 bars

Ingredients
- 1 lb unsalted butter, softened
- 1 pkg. cream cheese, softened
- 4 egg yolks
- 4 cups flour
- jam or marmalade (your favourite kind; I used plum butter)

Directions
1. In a large bowl, mix butter with egg yolks until fluffy. Beat in cream cheese until blended. Add flour in four additions, stirring after each addition.
2. Divide dough into 12-14 small balls, about the size of a medium-sized apple. Wrap each in plastic wrap and refrigerate for 1 hour.
3. Take out two or three dough balls at a time, allowing to stay at room temperature until soft enough to roll out. On lightly floured surface, roll out dough to a 12-inch circle (about the size of a medium-sized pizza). Cut into 8 slices. Starting with the edge of each slice, place about a teaspoon of jam. Start rolling towards the centre, and finish by tucking the end (or tail) underneath. Once you get past the 8th ball, preheat the oven to 350°F.
4. Place croissants 1-inch apart onto parchment lined cookie sheet. Bake in center of oven for 30 minutes or until golden brown. Allow to cook on one minute on pans. Transfer to racks and let cook completely. Dust with powdered sugar once cooled.

Variations:
Jam Ideas: raspberry, strawberry, plum, apricot, orange.
Substitute regular sour cream with light sour cream for a healthier take on this dip.

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Chocolate Pretzel Cookies

Friday, November 23, 2012

Hello and thanks for stopping by on this busy Black Friday. I don't live in the states, but many of our retailers here in Canada are taking part of this Black Friday mayhem and having deals of their own. So I will be stopping in our local mall and taking a peek to see what they have after work! Also, hope you all had a wonderful Thanksgiving! I made these cookies this week since we are all out of sweets in the house. It is not the first time I made them, nor will it be the last. I love the combination of sweet and salty in this cookie! Just perfection! Enjoy and have a great weekend!


Chocolate Pretzel Cookies
Prep time: 10 min        Cook Time: 8-10 min           Yield: 24-30 cookies

Ingredients
- 1 cup butter
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 1 1/2 cups all purpose flour
- 1/2 cup shredded unsweetened coconut
- 1/4 cup large flake oats
- 1 tsp baking soda

- Pinch of salt 
- 1 cup pretzels, broken into pieces
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup rice krispies cereal

Directions
1. Preheat oven to 375°F. In a small bowl, cream together butter and both sugar until light and fluffy. Add eggs and vanilla extract. Mix until combined.
2. In a large bowl, combine flour, coconut, oats, baking soda, and salt. Stir well. Add flour mixture to butter mixture, stirring with a wooden spoon until combined. Add pretzel pieces, chocolate chips and rice krispies cereal until combined.
3. Drop teaspoonfuls of cookie dough onto parchment paper lined cookie sheet. Space out cookies 2-inches apart.
4. Bake in the center of the oven for 8 minutes for chewy cookies or 10 minutes for crispier cookies. Cool cookies on wire racks before eating!

Variations:
Instead of chocolate chips, use chocolate pieces for "chocolate chunk" cookies.
For a nuttier take on these cookies, add peanut butter chips.
For a different take, add crushed chocolate covered pretzels. But make sure to reduce either the amount of chocolate chips or sugar from the recipe, or it will be too sweet!

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