Tag Archives: baking cookies

“The Best” Soft And Chewy Chocolate Chip Cookies?

14 Nov

My son and I were over at a friend’s house and she offered us all some cookies. Of course, I said yes – as did my son (like mother, like son – obv). Honestly – I thought I had died and gone to heaven – that’s how good these cookies were. Just – huge, soft, STUFFED with chocolate chips – I was swooning with the first bite! I HAD to ask for the recipe – and then immediately replicate it at home. IMMEDIATELY – NO TIME TO WASTE:

The Best Soft And Chewy Chocolate Chip Cookies
(Recipe Courtesy of Averie Cooks)

INGREDIENTS:
3/4 cup unsalted butter, softened (1 1/2 sticks)
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
one 3.5-ounce packet instant vanilla pudding mix (not sugar-free and not ‘cook & serve’)
1 teaspoon baking soda
pinch salt, optional and to taste
one-12 ounce bag (2 cups) semi-sweet chocolate chips (I use Trader Joe’s)

DIRECTIONS:
1. To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter, sugars, egg, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes
2. Stop, scrape down the sides of the bowl, and add the flour, pudding mix, baking soda, optional salt, and beat on low speed until just combined, about 1 minute
3. Stop, scrape down the sides of the bowl, and add the chocolate chips, and beat on low speed until just combined, about 30 seconds

PuddingCookies1

4. Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 14 equal-sized mounds of dough, roll into balls, and flatten slightly. Tip – Strategically place a few chocolate chips right on top of each mound of dough by taking chips from the underside and adding them on top.

Pudding cookies3
5. Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 2 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
6. Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 11 minutes, or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.

Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

Puddingcookies2

As usual – my adorable baking assistant was on hand to ensure everything ran smoothly in the kitchen. His main jobs include: flour-stirrer, and chocolate chip eater (He’s REALLY good at the chocolate chip eating part of baking)

I didn’t actually bake them until the next day – as I noted the importance in the recipe of refrigerating the dough – I did NOT want flat, spread out cookies. I wanted huge, thick, chewy masterpieces – which is EXACTLY what I got.

Puddingcookies4

Could they be any more gorgeous? Huge, soft, chewy, amazing. That plate of cookies and a glass of milk would be the perfect snack (or meal – hey, I don’t judge – you do you).

I am always weary of recipes that claim to be “The Best” or “The Most Delicious” – but this time the name is definitely TRUE – they ARE the best chewy chocolate chip cookies I have ever had. Is the secret the pudding? Or the pre-baking chilling of the dough? I don’t know – but what I DO know is all of it combines into an AMAZING COOKIE. Pretty darn glad I made a double batch of these. They will not last long around here, that’s for sure!

Advertisements

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…)

how-to-catch-a-basic-white-girl-26006049

…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)

Pumpkinoatcookies1

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

 

Pumpkinoatcookies2

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

Pumpkinoatcookies3

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)

My Little Helper (AKA The World’s Most Adorable Sous Chef)

24 May

My love of baking is something I really hope I can pass on to my son – I know he likes eating my baked goods already, but I want him to appreciate the time and effort that goes into them, too! I have been letting him “help” me in the kitchen for a while now, with extremely adorable results:

20160212_154834

20160213_081933

 20160425_161311

He actually did pretty well standing on a regular dining room chair, but when I saw a picture of a “toddler helper” stool on pinterest, I knew it would make a great project for my dad (who is always looking for something to do to keep himself out of trouble!). It turned out great, and was super easy/cheap for him to put together. Check out how you can make your own here

20160416_082223
received_10101019664555989

My mother in law made us matching Mickey and Minnie aprons – aren’t they amazing? Perfect for me and my little sous chef!

 20160210_161413 20160210_162208 20160210_162230

He REALLY enjoyed helping me make sugar cookies, and enjoyed the frosting we made for them even more!

I really hope that giving him the chance to help in the kitchen (and yes, make messes, too!) will keep him coming back for more, and keep him interested in helping and learning, too!

Chewy Oatmeal M&M Cookies For The Win

19 May

I came across these beauties on Pinterest – and I knew immediately that I NEEDED them in my life – as I love oats, and I much prefer a chewy/gooey cookie to the crispy variety. Oh, and M&M’s rule – so there’s that too. So it was for sure a win on paper, and I wasted no time in figuring out if it was going to be a win in my mouth, too:

Chewy Oatmeal M&M Cookies (Recipe Courtesy of Sally’s Baking Addiction)

Ingredients:
½ cup (1 stick) unsalted butter, softened to room temperature
¾ cup brown sugar
¼ cup white sugar
1 large egg
2 tsp vanilla
1 2/3 cups old fashioned oats
1 cup flour
½ tsp cinnamon
½ tsp baking soda
¼ tsp salt
1 cup mini M & M’s (regular size may be substituted)

20160414_150534

Ingredients? Check! Oh, and I am making a double batch, because, well – why not?

Directions:

Cream Together the softened bugger and both sugars until smooth using a hand or stand mixer. Add egg and vanilla and mix on high until combined, about 2 minutes, scraping down the sides/bottom of bowl as needed

20160414_150601

In a separate bowl, mix together the oats, flour, cinnamon, baking soda and salt. Add this to the wet ingredients and mix on low until combined. Fold in the M&M’s (the dough will be very thick at this point). Chill the dough for at least 30 minutes in the refrigerator

20160414_150706

Ok – the dough is pretty and all – but let’s get down to business

Preheat oven to 325 degrees, and line two baking sheets with parchment paper

Roll out balls of dough (about 1 Tablespoon per cookie) and place 2 inches apart on the baking sheets. Bake for 10-11 minutes until very lightly browned on the sides (the centers will still look soft). Remove from oven and let cool on baking sheet for 5 minutes before transferring to a wire rack

Cover and store the cookies at room temperature for up to a week, or in the freezer for up to 3 months

20160414_150810

20160414_150903

Aren’t they pretty? And they taste great too – the texture of the oats and mini M&M’s is perfect – and my family loved them too, which means I will definitely be making them again! They were great warm out of the oven, and they defrosted well from the freezer too, which makes it a great recipe to double (or triple!) and freeze some away for a rainy day…or a cookie emergency (you’d be surprised how often those occur, at least in my house anyway!)

20160414_151112