Archive | September, 2017

Celebrating Fall With Pumpkin-Oat Chocolate Chip Cookies

22 Sep

HAPPY FIRST DAY OF FALL! I don’t know about you, but I personally wait for this season all year long – the crispness in the air, the breeze, the leaves, the apples and pumpkins, the excess of pumpkin flavored products and ability to wear scarves…I love it ALL (what can I say, I’m a bit of a “basic white girl” – and while I don’t love the term, I have to admit it’s shockingly accurate sometimes…)

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…Not gonna lie, this would TOTALLY work on me.

But ok – seriously – now that it’s FALL and all things apple/pumpkin/autumn can OFFICIALLY commence, I thought the best thing to do would be to kick things off with a twist on a favorite cookie – Oatmeal Chocolate Chip – with PUMPKIN!

Oatmeal Chocolate Chip cookies are so great – it’s like the Chocolate Chip Cookie’s crunchier cousin (and slightly healthier cuz it has oats in it? maybe?) – and they are my husband’s favorite of all time – and so when I came across this fall-infused variation, I knew they would be the perfect way to kick off Autumn

Pumpkin-Oat Chocolate Chip Cookie
(Recipe Courtesy of Cooking Classy)

Ingredients
2 1/2 cups all-purpose flour
1 1/2 cups quick oats
1 tsp baking soda
3/4 tsp salt
1 3/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1 cup unsalted butter , softened
1 1/3 cups packed light-brown sugar
2/3 cup granulated sugar
1 large egg
1 tsp vanilla extract
1 1/4 cups canned pumpkin puree
1 3/4 cup semi-sweet chocolate chips
1 cup chopped pecans or walnuts (optional)

Instructions
-Preheat oven to 350 degrees
-In a mixing bowl whisk together flour, oats, baking soda, salt, cinnamon, nutmeg and ginger for 30 seconds, set aside
-In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter, brown sugar and granulated sugar until creamy (occasionally stop and scrape down sides and bottom of bowl throughout entire mixing process). Blend in egg then blend in vanilla extract and pumpkin puree
-With mixer set on low speed, slowly add in dry ingredients and mix until combined. Mix in chocolate chips and pecans (if you want some chocolate to show through set some aside to press into tops before baking)

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The Beauty that is raw cookie dough – just slightly more orange tinted thanks to the canned pumpkin

-Let batter rest 5 – 10 minutes (this just gives the oats some time to absorb the liquids so batter isn’t so sticky and cookies don’t spread so much)
-Scoop dough out 2 Tbsp at a time (I used a 1 1/2-inch cookie scoop, which I recommend using for evenly shaped cookies and fill it heaping), and drop onto Silpat or parchment paper lined baking sheets, spacing cookies 2-inches apart
-Bake in preheated oven 12 – 14 minutes. Allow to cool on baking sheet several minutes then transfer to a wire rack to cool completely. Store in an airtight container

 

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Cookies – pre and post oven

Couple of things that are great about these cookies – they stay super moist thanks to the pumpkin, and the combo of pumpkin and chocolate is pretty great. Also, even if you’re not a huge pumpkin fan, you’ll still like these – the pumpkin isn’t overpowering, and the cinnamon/nutmeg/ginger just lends a nice spice to them

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Best of all – they are easy to make. Cookies generally are, and these are no exception (ease of creation is probably one of the reasons why I love baking cookies so much!)

FallYall

(No – I don’t say Y’all – I am not Southern, not even a little – but I just love the saying “Happy Fall Y’all – so – whatever. It’s happening)

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Large Batch Cookie Bars – The Perfect Picnic Dessert

6 Sep

Last weekend I attended a family Labor Day picnic – which in itself was weird – like – how is summer OVER? Where did it GO? Well – I don’t know about you, but I spent my summer swimming, taking family walks, visiting the zoo, hanging out with friends, and playing on the playground with my son. It was a summer well spent for sure – and Labor Day is always the perfect long weekend to relax and soak up the last little bit of sun and fun! Since the weather here in Upstate NY sucked (aka I wouldn’t get to go swimming boo) I decided to concentrate my efforts elsewhere – in the KITCHEN of course, baking up a batch of these treats to take along to the last family picnic of the summer:

Large Batch Chocolate Chip Cookie Bars
(Recipe Courtesy of Jamie Cooks It Up)

Ingredients
1 1/2 C butter
2 C brown sugar
1 C white sugar
2 eggs
2 egg yolks
4 tsp vanilla
4 1/4 C flour
1 tsp salt
1 tsp baking soda
2 C milk chocolate chips
2 C M&Ms

Instructions
1. Preheat your oven to 325 degrees.
2. Place 1 1/2 C butter into a large glass bowl. Melt the butter in the microwave.
3. Add 2 C brown sugar and 1 C white sugar and stir to combine. Then add 2 eggs, 2 egg yolks and 4 tsp vanilla. Whisk it together until well combined.
4. In a separate bowl combine 4 1/4 C flour, 1 tsp salt and 1 tsp baking soda.
5. Stir the dry mixture into the sugar mixture. Don’t mix it in all the way. The trick to making these bars nice and soft on the inside is not to over mix and not to over bake. So, at this stage…leave a bit of the flour showing. It will incorporate nicely for you as you stir in the chocolate.

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I was lucky enough to have a tiny adorable helper who was willing to assist me with getting these together!

6. Add 2 C milk chocolate chips and 2 C of M and M’s (almost all of a medium sized bag). You can use any kind of chocolate chips.
7. Stir the chocolate in to combine.

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Someone insisted we make a couple Mickey shaped ones – luckily there was still plenty afterwards to fill the pan with dough!

8. Spray a large cookie sheet with cooking spray (mine is 12 x 17). Press the dough evenly into the pan.

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Golden brown perfection

9. Bake for 22-25 minutes or until the outside is slightly golden. You want to be sure not to over bake. They are much better if the inside is nice and soft.
10. Allow them to cool for about 10 minutes then slice into bars and enjoy!

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And enjoy them we did!

These were super easy to make – didn’t even need to get out the hand mixer – since the butter is melted, it’s pretty easy to mix together by hand

This makes a TON of cookie bars – which makes sense because it is called “large batch chocolate chip cookie bars” ha – but seriously it made way more than enough for my picnic, and it would be the perfect thing to make for like a kid’s birthday party or something – as the cookies are not too messy and can be cut up pretty small for little hands to easily handle.

And you can mix up what you put in them too – different colored M&M’s for different holidays, or different flavor chocolate chips – I personally used a combo of peanut butter chips, chocolate chips, and mini M & M’s – which turned out great! I love the chewiness factor to them too – and the fact that they use a hefty amount of brown sugar gives them a nice caramel-y color and quality too

They were a hit at the picnic – with those of all ages from 2 to 85! Will make again for sure – just as soon as those Halloween colored M&M’s are released!