Tag Archives: cookie dough

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)

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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

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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

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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

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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!)

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Cookies As Christmas Gifts – The Snickerdoodle Pinwheel

25 Mar

Since I love baking so much, I thought it would be a fun idea to give everyone cookie tins for Christmas this past year. Because honestly, what is better than receiving a tin full of yummy cookies that were baked with love?

I decided to include Snickerdoodle Pinwheels in my cookie tins, a cookie introduced to me by my mother in law (who is a seriously amazing baker and cake decorator). So I decided to make them for all 12 tins, and I realized I would need 6 batches of them (each batch makes 2 ‘rolls’ of dough, which you then slice and bake and each roll will give you about 2 dozen cookies)

My 6 batches of dough (it was a LOT of cookie dough!)

 

My husband loves helping me (and is in no way scared of screwing up and dealing with the wrath of Catie!)

 

The end result – a delicious buttery cookie with yummy sweet cinnamon sugar inside. They almost look too pretty to eat!

Here’s the recipe:

Snickerdoodle Pinwheels

Yield: about 5 dozen cookies

Ingredients

  • For the cookies:
  • 1/2 cup unsalted butter, softened
  • 3 ounces cream cheese, softened
  • 1 cup sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 2 2/3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • For the cinnamon mixture:
  • 1/3 cup sugar
  • 1 tablespoon cinnamon
  • 1 tablespoon butter

Instructions

  1. Cream butter, cream cheese, and sugar in a large mixing bowl until light and fluffy. Add in egg and vanilla; beat until combined. Sift in flour and baking powder. Mix just until combined, being careful not to overmix. Dump dough onto counter and knead 2 or 3 times just to incorporate any leftover flour. Divide into 2 discs and wrap in plastic wrap. Refrigerate for about an hour.
  2. To make cinnamon mixture, combine sugar and cinnamon. Melt butter; set aside.
  3. Working with one disc of dough at a time, roll out into a 12 x 8 inch rectangle on a floured surface. Brush dough with half of the melted butter. Sprinkle with half of the cinnamon mixture. Starting from one of the short sides, roll into a tight log. Wrap in plastic wrap. Repeat with other disc. Refrigerate for at least 4 hours.
  4. When ready to bake, preheat oven to 375F.
  5. Use a sharp knife to cut dough into 1/4-inch rounds; place on ungreased baking sheet. Bake for 8 to 10 minutes or until edges are just slightly golden. Cool on wire rack.

These freeze easily which worked perfectly for me because I like to be prepared and organized ahead of time, so I was able to make and bake these in early December and then assemble the tins closer to Christmas time.

Would I make these again? In a heartbeat. Would I make so many of them again? No, definitely not, and I would probably not include them in cookie tins again. They are amazing and taste and look great and the dough is not difficult to make, but they are somewhat labor intensive when it comes to rolling it out into a rectangle, and then rolling it super tight to ensure you get that perfect pinwheel shape.

This year I think I am going to give everyone else cookie mix in a jar, and make just one perfect batch of snickerdoodle pinwheels and eat them all myself (well, maybe I will share a few with my husband if he is nice to me….we will see!)