COOK: Gluten Free Oatmeal Peanut Butter Cookies with Chocolate Chips

One of KC's coworkers is gluten free so I've been trying to find, and create, some gluten free sweets to send with him to work.  It's not as easy as it sounds, aside from making sure all ingredients are gluten free, I also have to be careful about what baking implements I use, and make sure the kitchen is extra super clean.  That said, when I do finally create something that is yummy and pretty it's extra exciting, haha!

As far as cookies go these are relatively healthy, gluten free, dairy free, and delicious!  You don't even need a mixer, just a bowl and a spoon, these would be great to make with little kids that like to help in the kitchen.

Oatmeal Peanut Butter Cookies with Chocolate Chips

Makes about 36

Ingredients:

2 Eggs (Room Temperature)

1 Cup Natural Peanut Butter (I used Kroger brand)

1/2 Cup Pure Maple Syrup (I used Kirkland brand)

1 teaspoon Vanilla

2-2 1/2 Cups Gluten Free Oats (I used Quaker 1 Minute GF Oats)

1/4 teaspoon Baking Soda

1/2 teaspoon Salt

1 Cup Chocolate Chips

Preparation:

Preheat oven to 350 degrees, prepare baking sheets with either silicone baking mats or parchment paper.

In a large bowl quickly whisk two eggs until beaten, add in peanut butter, maple syrup, and vanilla and mix until well combined.  

Stir in oatmeal (start with 2 cups), baking soda, and salt, the dough should be very thick and sticky, if it's still a bit loose add in another 1/2 cup of oats.  Fold in chocolate chips.

Using a 1.5 Tablespoon cookie scoop  drop onto cookie sheets, 12 per sheet, then gently flatten each ball.  

Bake for 10-12 minutes until top is set and edges are a light golden brown.  Let cook on cookie sheet for at least 5 minutes, then move to a cooling rack until fully cooled.

Store in zippy bags or plastic containers for up to five days.

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COOK: Irish Cream Chocolate Cookies

 I made these cookies for St. Patrick's Day this year and they were amazing!  The flavor really develops as they sit, so I'd suggest making them a day before you are going to serve them.  

I used white chocolate to dip, drizzle over the cookies, but I think semi-sweet or dark chocolate would be just as yummy.  I added green sanding sugar to the chocolate to making them more festive, but you can skip it, or use an other color to match your event.

Irish Cream Chocolate Cookies

Makes about 24 cookies

Ingredients:

Cookies:

3/4 Cup Unsalted Butter (room temperature)

1/2 Cup Granulated Sugar

1/2 Cup Brown Sugar (packed)

1/3 Cup Irish Cream (I used Saint Brendan's)

1 Egg (room temperature)

2 teaspoons Vanilla Extract

2 1/2 Cups All-Purpose Flour

1 teaspoon Baking Soda

1/4 Cup Unsweetened Cocoa Powder

1 teaspoon Cornstarch

Topping:

2 Cups White Chocolate Chips

Colored Sanding Sugar

Preparation:

Set oven to 350 degrees, prepare cookie sheets with either parchment paper or silicone mats.  

In either the bowl of your stand mixer, or a large bowl, cream butter, then add sugars and continue to cream until fluffy.  Add in irish cream, egg, and vanilla extract and mix until completely combined.

In a separate bowl mix together flour, baking soda, cocoa powder, and cornstarch.  Add to wet mixture slowly while mixing.  After everything is fully combined let cookie dough set for 5 minutes.  

Scoop cookie dough onto prepared cookie sheets using a 1.5 Tablespoon cookie scoop or regular spoon.  (I have these scoops and love them!)  gently flatten balls so that they are about 1/4-1/2 inch tall.  Bake for 8-10 minutes, the edges should have just barely started to crack.  Take cookies out of oven and let sit about 5 minutes before moving to a cooling rack.

Melt chocolate chips either in a double boiler, or in the microwave, stirring every 20 seconds, until fully melted.  Dip cookies into chocolate, or drizzle over the top, add sanding sugar before chocolate sets.  Cookies can be stored in a plastic container or zippy bag for up to 7 days.

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COOK: Mexican Hot Chocolate Cookies

Last year I started making cookies every other Friday for KC to take into work on Saturday, I figure if I keep his coworkers happy they won't mind spending 8 plus hours with him!  (I'm kidding...kind of.)

Since I make cookies so often I'm always trying to come up with fun, new recipes, and I'm glad that KC's coworkers don't mind being my guinea pigs.

These cookies have a nice kick from the cinnamon and cayenne pepper, if you aren't a fan of spice you can cut down, or completely omit the the seasonings in the dough or the rolling sugar.

Mexican Hot Chocolate Cookies

Ingredients:

Dough: 

1 1/8 Cups All Purpose Flour

1/4 Cup Unsweetened Cocoa Powder

1 teaspoon Cream of Tartar

1/2 teaspoon Baking Soda

1/2 teaspoon Salt

1/2 Cup Unsalted Butter (Softened)

3/4 Cup Sugar 

1 Egg

1 teaspoon  Cinnamon

1/8 (or more) Cayenne Pepper

Seasoned Sugar for Rolling:

1/4 Cup Sugar

1 teaspoon Cinnamon

1/4 teaspoon Cayenne Pepper

Preparation:

Preheat oven to 400 degrees, line baking sheets with parchment paper or a silicone mat.

In a medium bowl mix together Flour, Unsweetened Cocoa, Cream of Tartar, Baking Soda, and Salt.

In the bowl of a stand mixer, or a large bowl, cream together Softened Butter and Sugar, once fluffy add in Egg and continue to mix.  Slowly add in flour mixture until everything is combined.  

Using a spoon or a cookie scoop make about 1 inch balls and roll in your Sugar Seasoning mix.  Place on prepared cookie sheet, leaving some space between.

Bake for 10 minutes, remove to a baking rack to let cool for about 5-10 minutes then move from cookie sheet to rack to cool before storing in an airtight container.

Makes about 24 cookies.

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COOK: Four Bowl Cream Cheese Brownies

Since the kiddos were old enough to really think about their birthday ahead of time they have always asked for a dessert other than cake, and I love it, I've never been a big cake fan.  More often than not they ask for one of my famous brownie recipes, and I think this one is the favorite.

This is the only brownie recipe that I suggest using a mixer, and then only for the cream cheese mixture, brownies need to be mixed only until combined, you don't want to overmix your batter.

Four Bowl Cream Cheese Brownies

Ingredients:

Cream Cheese Mixture:

4 Ounces Cream Cheese :(Softened)

1/2 Cup Sour Cream

2 Tablespoons Sugar

1 Table Spoon Flour

1/4 teaspoon Almond Extract (Can substitute Vanilla Extract)

Brownie Mixture:

4 Ounces Semi-Sweet Baking Chocolate (Chopped)

8 Tablespoons Unsalted Butter

2/3 Cup Flour

1/2 teaspoon Baking Powder

1/2 teaspoon Salt

1 Cup Sugar

2 Large Eggs (Let them warm up a bit on the counter before using)

1 teaspoon Vanilla Extract

Preparation:

Preheat oven to 325 Degrees.  Spray an 8 x 8 inch square pan.

In a medium bowl put your Cream Cheese, Sour Cream, Sugar, Flour, and Almond Extract.  Using a mixer beat until fully mixed and a bit fluffy.

Put you chopped Chocolate and Butter into a smaller microwavable bowl and microwave checking it every 20-30 seconds until fully melted.  Leave bowl in microwave to keep warm.

In a medium mixing bowl combine Flour, Baking Powder, and Salt.  Give it a quick whisk and set aside.

In a large mixing bowl combine the Sugar, Eggs, and Vanilla Extract, stir until well mixed.  Add in your chocolate butter mixture until all is incorporated.  Add in your dry ingredient mix, mix only until just combined and you can't see any dry flour.

Pour brownie mixture into prepared 8 x 8 inch pan, then add cream cheese mixture in large dollops on top.  Next, take a butter knife and drag it through your mixture so that the top looks marbled.

Bake from 50-60 minutes until a toothpick inserted in the center comes out clean (try to find a part that is more brownie than cream cheese).

Let cool before cutting.  Store any leftovers in the fridge.

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COOK: Dalmatian Cookies

I've been on a baking kick, today I decided to make cookies and just made it up as I went (making sure my liquid and dry ingredients were about 50/50).  My new creation turned out better than I expected!  I couldn't decide what to call them, and "Almond flavored cookies with milk chocolate chips and white chocolate chips" seemed too wordy...so I give you...

Dalmatian Cookies

Ingredients:

1/2 Cup Unsalted Butter (1 stick, melted)

3/8 Cup White Sugar

3/8 Cup Light Brown Sugar

1 teaspoon Almond Extract (If you don't like Almond or have nut allergies you can substitute vanilla extract.)

3/4 teaspoons Baking Soda

1/4 teaspoon Salt

1 Egg (slightly beaten, I just put in into a bowl and stir it quickly with a fork)

1 1/8 Flour

1 Cup Semi-Sweet Chocolate Chips

1 Cup White Chocolate Chips

Preparation:

Preheat oven to 350 degrees, prepare baking sheets.  (I use silicone baking mats on half sheet baking pans, but you can use cookie sheets with a baking spray or parchment paper.)

Melt the butter.  In the bowl of your stand mixer or mixing bowl (you can use a hand mixer, I wouldn't suggest mixing by hand.)  add both sugars and melted butter, mix until everything is combined and the sugar is forming small peaks.  

Add almond extract and egg, mix well.  

Add the baking soda and salt, mix, then add flour.  Mix well, the dough should lose it's "shine" and will be thick.  

Add in chips and mix until incorporated.  

Drop cookies (I use a cookie scoop, but you can use a regular spoon, just make sure they are more balled in shape.) onto your prepared baking sheet, about 8 per sheet.  

Bake 10-12 minutes, until just golden on the sides.  

Remove and let cool about 10 minutes before removing to a wire cooling rack to finish cooling.  

Best served warm, I usually pop mine in the microwave for 10-15 seconds to warm them up.

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