Cookie Thursday (on a Monday!)

My husband loves oatmeal raisin cookies. In particular, he enjoys the Pillsbury ready to bake ones. I do not share his enthusiasm, partly because I am not fond of raisins and also because I have long suspected that these Pillsbury cookies are oatmeal cookies in name only. Seriously, there isn’t an oat in sight and the first ingredient listed is sugar. Our grocery store stopped carrying them so my husband will track them down at another store every once in a while. A couple of weeks ago he informed me that I could not make a cookie that rivaled the overly processed hunk of sugar he was happily munching on. Naturally, I was nothing short of insulted. I was also amused, because let’s face it there are few things I do well and baking happens to be one of them.

I accepted his challenge and declared that I would set up a blind taste test for him in the near future. I immediately got to work researching recipes and watching video demonstrations. I finally decided to try out this recipe from Beantown Baker. I tweaked it only slightly. The cookies were delicious. Even a raisin-hater like myself enjoyed these.

What about my husband? Well, he prefers the texture of the Pillsbury ones. I know, it’s a disgrace! Ha ha. He did tell me that my cookies were just as good flavor-wise. Meh, I don’t consider him a pillar of good cookie taste anyway.

If you would like to try out these cookies here is what you will need:

1/2 cup (1 stick, 4 oz, or 115 grams) softened butter
2/3 cup (125 grams) dark brown sugar
1 egg at room temperature
1/2 tsp vanilla
3/4 cup (95 grams) flour
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp Kosher salt
1 1/2 cups (120 grams) rolled oats
3/4 cup (120 grams) raisins

I recommend weighing your ingredients. I find that this gives you accurate amounts. Visit Beantown Baker for the full recipe and directions!

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Cookie Thursday

There are few things better than a cookie. I find cookies to be such lovely treats. They’re single servings of deliciousness. I asked my cousin to pick out a cookie recipe for me to make and send to her and she picked a real winner! When she showed me the recipe she had picked I was excited as I had never made any type of sandwich cookie before.

This recipe from Joy of is delicious. I have mentioned before that this is my favorite recipe site as the recipes are always easy to follow and often have videos to go with them. These cookies are similar to Oreo cookies. The cookies have a rich semi-sweet chocolate flavor and the cream is sweet and smooth. I used less sugar than the cookies called for because I wanted the cream to compliment the cookies not simply add to the sweetness. I like my chocolate to taste like chocolate not sugar, but that’s a personal preference. Cutting back the amount of sugar is optional and it’s an option I exercise in almost every recipe.

For the cookies:

1 cup (240 ml) semi sweet chocolate chips or 6 ounces (170 grams) semi sweet chocolate, chopped

1 cup (226 grams) unsaltedbutter, room temperature

3/4 cup (150 grams) white granulated sugar (I used about 1/2 a cup)

1 large egg

1 teaspoon pure vanilla extract

1 1/2 cups (195 grams) all purposeflour

3/4 cup (70 grams) unsweetened cocoa powder (preferably Dutch processed)

1/4 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon salt


What the dough should look like once it has come together.

Be sure to check out Joy of for the complete recipe (including the cream filling) and detailed instructions as well as a video of this recipe!

I personally, could eat these cookies on their own without the cream BUT the cream is such a great addition. I did not bother to make my logs perfect when I rolled up the dough so the cookies did not turn out perfectly round. You could spend more time on that, but like I have always said about home made: I want it to look as such. To me, that’s the best part.

As a side note, whenever I bake I try to use the best ingredients available to me. They really do make a difference. However, when baking we need to also keep in mind our bottom line. I have found that chocolate is an ingredient I will always splurge on as long as I can afford to, as well as vanilla extract. I refuse to use the imitation stuff. It’s just not the same. In my kitchen I tend to favor the following brands in my baking:

  • Nielsen-Massey Madagascar Bourbon Vanilla Extract
  • King Arthur Flour (unbleached, all purpose)
  • Ghirardelli Semi-Sweet chocolate (either chips or in bar form)
  • Hershey’s Unsweetened Cocoa Powder

I hope you found this post helpful.


Cookie Thursday

Welcome to Cookie Thursday, a new monthly series that will feature a new cookie recipe one Thursday a month.

It should come as no surprise that have a sweet tooth. I try to keep it in check but it often gets me in trouble. Take tonight for example, I was sitting at home thinking about baking when I remembered a jar of almond butter I had sitting in the pantry. Could I make something with it? I immediately went to Google and as I typed in my search query I decided I would attempt to make the first recipe I clicked on.

I came upon Sally’s Baking Addiction and her Almond Butter Chocolate Chip Cookies recipe and immediately headed to the kitchen. This simple 5 ingredient recipe was a cinch to make and the results were amazing. I am definitely going to be making these again. What’s more, I did not miss the flour or the butter one bit. To me, the cookies taste just like regular chocolate chip cookies.

As always, I altered the recipe a tiny bit. Here’s what you’ll need:

  • 1 large egg
  • 1 cup (250g) almond butter at room temperature or cold (not warm)
  • 1/2 cup (90g) dark brown sugar, lightly packed
  • 1 teaspoon baking soda
  • 1 cup (190g) semi-sweet or dark chocolate chips
  • 1 teaspoon vanilla extract (optional)


Preheat your oven to 350F

In a bowl, combine the egg, almond butter, brown sugar, and baking soda. Add vanilla extract if you’re choosing to use it. Mix well using a stand mixer, hand mixer or wooden spoon. The almond butter is very thick so if you choose you mix by hand you will definitely flex those muscles. Once all of the ingredients are incorporated add your chocolate chips and combine.

I decided to make smaller cookies so I spooned about a teaspoon and half of batter per cookie. I flattened them out a little with the back of a spoon.

Bake for about 8-10 minutes and leave to cool on the cookie sheet before setting on a wire rack.

I got about 30 cookies out of this recipe and even though they’re small they are the perfect size in my opinion. After calculating the caloric value for all ingredients used it works out to about 70 calories per cookie. Not bad for a cookie made with whole ingredients! Unrelated, but I believe that eating real food is best. I do not eat reduced fat or reduced calorie anything. Fat is good, it keeps us full longer and a lot of flavors are fat soluble. It’s why low fat foods are injected with chemical nasties- to make up for the loss of flavor that occurs when the fat is removed!

This is the first gluten free recipe I’ve ever made and I have to say I am pretty impressed. Although I have no medical need to eat gluten free I am very excited to try out more recipes.

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