Edible Cookie Dough that is just as yummy as your favorite chocolate chip cookies that is safe to eat. Now that is a real treat!
There is a really cool edible cookie dough place here in Tampa.
It is fun, trendy, tastes so good, and does good.
…
chocolate chip cookies
S’mores Chocolate Chip Cookie Ice Cream Sandwiches
S’mores Chocolate Chip Cookie Ice Cream Sandwiches – The perfect summer treat for the s’mores lover and ice cream lover in all of us.
It’s the last day of S’mores Week 2017!!!
…
Reese’s Pieces Chocolate Chip Cookies
How ready are you for the holidays? Be honest.
I’m like ‘woooo, I’m all set.’ And then I realize that I didn’t actually buy gifts for anyone other than Autumn. Wonderful.
…
Chocolate Chunk Oatmeal Crunch Cookies- SRC
So… it’s been a rough week.
I haven’t felt like doing much of anything. I have ignored my blog. I have ignored it’s FB page. I have just done the bare minimum to get by… pbj sandwiches and eating my feelings. On Saturday, I went to my mom’s, as planned, for Autumn’s bday, and Autumn spent the whole night throwing up. I couldn’t even catch a break during my break from reality.
And in one last woes me eating my feelings day, I enjoyed quite a few of these Chocolate Chunk Oatmeal Crunk Cookies. Worth it.
Making these couldn’t have come at better timing.
Sometimes things happen for a reason.
Case in point, I had retired from Secret Recipe Club last month as it as my 5th anniversary and I felt it was time to move on. But then I found out that this very month would be the last month for Secret Recipe Club as the whole group so I just had to pull a Jordan and step out of retirement
Getting CJ’s blog, Morsels of Life, for my very last SRC post was so great because she has so many wonderful recipes to pick from. I enjoyed browsing through her wide selection of recipes, including her breakfasts, pizzas, and desserts. I ultimately picked her Chocolate Chip Oatmeal Crunch Cookies.
Autumn and I made these cookies together, which was such a fun thing to do with her. She is so eager to help out by adding the ingredients to the mixer and turning it on. So fun.
The end result are great chocolate chip cookies that have great texture from oats and rice krispies. They are not exactly oatmeal cookies, nor are they super crunchy. It’s this loely in between that
Thanks to CJ for such a great recipe this morning. Also, to everyone who has partipated in Secret Recipe Club. It’s been real.
Chocolate Chunk Oatmeal Crunch Cookies
Chocolate Chunk Oatmeal Crunch Cookies
Yield:
30
Ingredients
Instructions
Nutrition Information:
Yield: 30
Serving Size: 1
Amount Per Serving:
Calories: 184Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 31mgSodium: 81mgCarbohydrates: 21gFiber: 1gSugar: 14gProtein: 2g
errr, ignore the mess in the background. ooph!
____________________
Double Tree Hotel’s Chocolate Chip Cookies- SRC
We are in the middle of potty training right now.
It’s been going well, and it’s really hilarious. Can’t beat it when a little naked tush goes running by as you hear ‘I have to go pee pee!!!”. ha!
The big thing is that delicious rewards are working for Autumn. Pee on the potty… get a marshmallow. Pee on the potty… get a gummy worm. Poop on the potty… get a chocolate covered marshmallow. You get the gist. Thankfully, she doesn’t remember the reward system or she would be jacked on on sugar all the time.
But I think that the reward system works for all kids of all ages. And I am speaking for myself at this point as well.
I will have a crazy month ahead of me and the craziness really begins tomorrow so I am giving myself a little pep talk tonight and treating myself to a cookie before it all begins.
I think taking a moment to give yourself a pep talk before doing something big is needed, just as much as rewarding yourself.
So I took a little moment with on of these cookies and now I’m ready.
For this month’s Secret Recipe Club post I was given Sarah’s blog, Well Dined. I dove right in searching her recipe index and came across several recipes that sounded great, like Sarah’s Ricotta and Chard Pizza (love pizza!), Baked Eggs in Avocado (whole30!), and Fish Tacos with Chipotle Mayo and Coleslaw (tacos, duh!)
Ultimately, I came across these Double Tree Hotel Chocolate Chip Cookies. I knew I had struct gold!
I have only stayed at Double Tree a few times but every time I have enjoyed their cookies and they are addicting. If you haven’t been to a Double Tree I suggest you stay there. Sure, it’s a good hotel, but the cookies… stay for the cookies. ha!
I stuck to Sarah’s recipe except that I realized that I only had 2 cups of chocolate chips and not 3 Cups, as the recipe calls for. I didn’t feeling going to the store again so I just tossed in a cup of Mini chocolate chips. Still chocolate, so it’s still okay in my book. I also used vanilla bean paste instead ox extract since I recently got a jar and I am determined to use it on everything. I just love it so hardcore.
The cookies are so good. They have great flavor and texture from the oats. The tiny bit of cinnamon in them also adds a great scent and flavor. Don’t skip the lemon. I swear it’s like skipping salt in a sweets recipe. You think you can, but you are so wrong.
So glad that I picked these cookies from Sarah’s blog for this month’s SRC post. My family enjoyed them and we shared with our neighbors too. Now, it’s time for you to give them a try!
It would be wrong to not make these cookies. Reward yourself.
Double Tree Hotel’s Chocolate Chip Cookies
Makes 20 (big!) cookies
Ingredients
- 1/2 Cup instant oats
- 2 1/4 Cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1/4 teaspoon cinnamon
- 1 Cup unsalted butter, softened
- 3/4 Cup brown sugar, packed
- 3/4 Cup granulated sugar
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon lemon juice
- 2 eggs
- 3 cups semi-sweet, chocolate chips
- 1 1/2 cup toasted walnuts, chopped
Processed
- Grind the oats in a food processor or blender until they are very fine. Add the flour, baking soda, salt, and cinnamon, pulse until mixed. Se aside.
- In the bowl of a stand mixer, cream together the butter, sugars, vanilla, and lemon juice in a stand mixer. Mix for at least 3 minutes until you have a fluffy texture. Scrape down the sides as needed.
- Add the eggs and mix until the mixture is smooth.
- Add the dry mixture and mix until combined. Add the chocolate chips and nuts and mix to just incorporate.
- Let the dough for at least 1 hour, but for the best results, chill the dough overnight in the refrigerator before baking the cookies.
- Preheat oven to 350 degrees.
- Spoon rounded 1/4 cup portions (will yield 20 cookies) onto an parchment lined cookie sheet. Place the scoops about 2 inches apart. Bake for 16-18 minutes or until cookies are light brown and soft in the middle. Remove and let cool on a wire rack.
- Store in an air tight container.
Sourced from Well Dined
__________________
Check out all the other great Secret Recipe Club posts HERE this month!
And be sure to check out my 4+ years of Secret Recipe Club posts!!!!
____________________
Thanks for visiting. Please leave me a comment to provide some feedback. I appreciate all the comments I receive.
Pumpkin Spice Chocolate Chip Pudding Cookies
When the craving for pumpkin spice and chocolate takes hold, these Pumpkin Spice Chocolate Chip Pudding Cookies are the perfect treat for you.
It’s Columbus Day/Indigenous Peoples Day. I hope everyone who has it off gets to enjoy their long weekend.
Unfortunately, Price and I don’t get it off, but Autumn’s daycare is closed so Price is taking it off. (I’ll take off Veteran’s Day next month when daycare is closed then).
…
S’mores Chocolate Chip Cookies
I am kicking this week’s butt!!!
Okay, so it’s just Tuesday but it feels like this is going to be a good week.
…
Orange Chocolate Chip Cookies
Orange You Glad You Made Chocolate Chip Cookies?!?!
Ugh, I’m the worst! ha!
But you know what was the best?!?!?! Watching The Bachelor finale last night!!!!!
I had always told myself that I wouldn’t watch The Bachelor or The Bachelorette, but I was getting tired of being surrounded by co-workers talking about the episode that aired the night before without knowing what was going on and being able to chime in. So I started tuning in to watch the trainwreck that was Juan Pablo. And, damn it, I got hooked. So then we had to watch Andi on The Bachelorette. Which lead to us watching Chris, aka Prince Farming.
I mean, I still can’t actually beleive it’s a show that people watch. I’m ashamed. I think. It’s all so weird. But it’s a fun guilty pleasure (Just like Dancing with the Stars!)
Are you as excited as I am about The Bachelorette? With Brit AND Kaitlyn!!! Oh man, this should be interesting. Can’t wait for May 18th! I’ll get my wine and cookies ready!
And I might just need to watch Bachelor in Paradise as well to watch Ashley S. I swear she is just playing us all and it’s all an act. I mean, it has to be, right…
Anyway, these cookies have the perfect amount of chocolate and orange. I’ve loved that combo ever since I wacked into my first Terry’s orange. I stuck with the milk chocolate and orange combination by using milk chocolate chips in these cookies. Semi-sweet or dark work well but I think the milk chocolate is the best. I added a bit of instant coffee to make both the chocolate and orange flavors pop. And they really do!
Damn, I have to make these again. ASAP.
Orange Chocolate Chip Cookies
Makes 24 cookies
Ingredients
- 2 1/4 Cups bread flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 Cup (2 sticks) butter
- 3/4 Cup sugar
- 3/4 Cup brown sugar
- 2 eggs
- 1 Tablespoon triple sec liquor
- 1/4 teaspoon orange extract
- 1 tablespoon instant coffee powder
- 2 Cups milk chocolate chips
Process
- Preheat oven to 375 degrees.
- Combine the bread flour, baking soda, and salt in a bowl, set aside.
- Cream together the butter and sugars until light in color and texture.
- Add the eggs, triple sec, and orange extract and beat well until fully incorporated and smooth.
- In 2 batches, add in the flour mixture, and mix until just combined.
- Add the chocolate chips and gently fold in.
- Roll out 24 cookies and place on parchment/sil-pat lined baking sheets.
- Bake for 13-14 minutes or until, just set. Remove from the oven and let the cookies cool on the baking sheets for at least 3-5 minutes before removing.
Rolo Stuffed Chocolate Chip Cookie Cups
The year is winding down. Just a few days to go!! I just can’t believe it. Time is flying.
Sure, sure, I can comment on how fast Autumn is growing but the real thing that ‘gets’ me is that the show Friends has been off the air for 10 years. And that it started 20 years ago. OMG.
That is just too much for my brain to comprehend. I mean, I still watch Friends A LOT.
I can tell you the story-line just by hearing the title of the episode... all of which start with “The One Where…”
I know random factoids about the show. I know silly little things about the cast, characters, and the show. I will kick some butt at Friends trivia. Kick butt!
I pride myself on that fact that I can quote a lot of it. “They don’t know, we know, they know!”
Anyway, when I was making these Rolo Stuffed Chocolate Chip Cookie Cups, I remembered that Rolos are Joey’s favorite candy. Loved them so much that he ate them all over the apartment, including in his recliner, Rosita. I’m sure that he would love these babies.
I suggest that you make these guys for a party or cookie exchange as you get a lot from a batch. 60 cookies in fact! Hey, just invite Joey Tribbiani over. He will help you eat all these cookies. Or just eat them all yourself. I don’t judge.
These cookies are super simple to make. I actually had Autumn help me. She helped push some of the Rolos in the cookies. Aww! Anyway, the only thing that is ‘tricky’ about the cookies is that you need to wait until they are completely cooled before taking them out of the muffin tin. If you rush it the cookies will break apart or collapse in on itself. I ending up putting mine in the refrigerator for a bit so they were really cool before running my knife around them and just popping them out. I just put the chilled cookies in the microwave and nuked them for bout 15 seconds to get ooey gooey again. yum!!
So, enjoy some of these Rolo Stuffed Chocolate Chip Cookie Cups while watching your favorite Friend’s episode.
What’s my favorite episode? ALL OF THEM!!!!!!!!
Rolo Stuffed Chocolate Chip Cookie Cups
Makes 60 cookies
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 Cup (2 sticks) butter
- 3/4 Cup granulated sugar
- 3/4 Cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 1/2 Cups mini chocolate chips
- 60 Rolos (you’ll need 2 12oz bags)
Process
- Preheat oven to 350 degrees. Spray mini cupcake cookie tins with non-stick cooking spray.
- In a small bowl, combine the flour, baking soda, and salt.
- Beat the butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add the eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels.
- Spray your hands with cooking spray. Pinch off the dough to create balls just bigger than 1″ around. Roll in your hands and drop into your cupcake tins.
- Bake for 9-11 minutes, until the edges are set and golden brown.
- While the cookie cups are baking, remove the wrappers off the Rolos.
- As soon as the cookies are out of the oven, place a Rolo in the center of each cookie cup. Let cool, you may chill in your refrigerator to speed up the process. (If you remove the cookie cups while warm they will break apart and collapse.)
Cookie dough adapted from Nestle
Pillowy Cream Cheesy Chocolate Chip Cookies
I have a project under construction that is in Miami that I needed to visit so I just ‘dragged’ Price and Autumn along with me this past weekend. Friday was a work day for me and the weather was down right crummy, but the weekend was beautiful so the trip was totally worth it.
Since I was working, Price and Autumn hung around the hotel in the morning and then they went to the Miami Children’s Museum in the afternoon. It was so cute to see their pics pop up on my phone while I was taking pics of stone tiles. Let me tell you, it’s a wee bit stressful to have to select pallets of stone tiles when each tile is about $120 each!! Anyway, Price suggests taking kids to the museum, it’s pretty cool.
After my site review, construction meeting, and nerve wrecking tile selection, the fun began for the weekend!! The weather got better and better so we got to enjoy the pool on Saturday. We took dips in the pool and splashed around with Autumn. And then while she took her afternoon nap in the room I snuck away for some solo lounge time!
I was initially really bummed that we didn’t go to Miami Beach but once we figured out the logics of getting from the hotel Downtown to the beach associated with the hotel (25 mins each way for a cab/1 hr each way on public transportation) and the cost (~$50 round trip for cabs & $15 per chair & umbrella), it was very clear that we made the right decision to stay at the hotel.
Plus, it gave us a chance to hang out on the hammocks, we couldn’t have done at the beach. I put Autumn in one and at first she was spooked but then she relaxed and settled in. Within just a few minutes her eyes began to flutter so I hopped in a different one and Price brought her to me and we snuggled while she (we) slept for about an hour. Pure bliss I tell you!!
Speaking of bliss… these cookies!
I’ve been recently making chocolate chip cookies with cream cheese since I had a 1/2 of an 8 oz block left over that was begging for me to use it in something. I was craving chocolate chip cookies and when I went to grab the butter out of the fridge I saw the cream cheese and figure ‘hey, why not!?’ I had made a 1/2 batch of cookies then since I knew I would have inhaled them all so the proportion worked out perfectly. Since then I’ve scaled back up to a full batch of cookies and a full 8 oz block of cream cheese.
The cream cheese just adds a bit of tang to the cookie, which goes well with the semi sweet chocolate chips. And since you don’t completely mix it in you get some streaks of it in the cookie which changes up the texture, but in a really good way. They are still super soft and not dense so they hold up their fluffy texture well, making them pillowy. I suggest eating them hot from the oven- well that holds true with any cookie, no? But they will last up to 2 days in an air-tight contianer.
PS- Sprinkle a tiny bit of sea salt on the top right before baking and it will knock your socks off.
Pillowy Cream Cheesy Chocolate Chip Cookies
Makes 32 Cookies
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) butter, at room temperature
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 8 ounces cream cheese, at room temperature
- 2 cups chocolate chips
Process
- Preheat oven to 375° F.
- In a small bowl, combine the flour, baking soda and salt in small bowl.
- Beat the butter, granulated sugar, brown sugar, and vanilla extract in large mixer bowl until creamy. Add the eggs, one at a time, beating well after each addition. Add the cream cheese and beat until just incorporated, it’s okay if it’s a bit streaky. Gradually beat in flour mixture. Add the chocolate chips.
- Drop heaping spoonfuls onto ungreased non-stick baking sheets or onto non-stick baking mats.
- Bake for 14 to 16 minutes or until golden brown. Cool on baking sheets for 1 minute; remove to wire racks to cool completely.
Chocolate Chip Cookie Ice Cream Pie
Low Carb Peanut Butter Chocolate Chunk Cookies & a Party!!
Ever since we got our dog Kemper we’ve been dipping into the peanut butter jar for a little treat for him. And, of course, we slip our spoon in once more for an extra bit for ourselves. I’ve fallen head over heels back in love with peanut butter.
So when I had a chance to make these Low Carb Peanut Butter Chocolate Chunk Cookies from Harvard Sweet Boutique I could not pass it up! Peanut Butter & Chocolate are always a win but then you can say you’re being healthy since they are low carb!!! Seriously, such good cookies with only 12grams of carbs per 1-oz cookie!
And besides great cookies, Harvard Sweet Boutique, is having a new tasting party this Thursday in Hudson, MA… AND YOU’RE INVITED!!! Check out the info below!!
Low Carb Peanut Butter Chocolate Chunk Cookies
Makes 30 1-oz cookies
Ingredients
- 8 ounces (1 stick) unsalted butter (room temperature)
- 1/2 cup peanut butter (creamy)
- 1/2 cup light brown sugar
- 1/2 cup sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 1 1/4 cup flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup semisweet chocolate chunks
Process
- Preheat oven to 350 degrees and prepare baking sheets with parchment paper.
- Sift together flour, baking soda and salt and whisk to mix. Set aside.
- Cream together the butter, peanut butter, light brown sugar and sugar with mixer.
- Add the egg and vanilla extract, mix well.
- Add the flour mixture to the peanut butter mixture and stir until just blended.
- Add the chocolate chunks and mix well.
- Portion out 30 1-oz cookies onto baking sheets and bake 12-14 minutes, until golden brown.
Source: Sue George, owner of Harvard Sweet Boutique
_____________________
The expanded Harvard Sweet Boutique store menu is part of founder Sue George’s commitment to bring the Hudson community fresh, tasty, one-of-a-kind treats using the finest all-natural, high-quality ingredients that are sourced locally whenever possible. Since the store’s opening in November 2012, it has quickly become the local one-stop shop for breakfast, lunch, dinner and dessert, as well as for special occasion cakes, dessert platters, and custom-built gifts. The bakery also offers low-carbohydrate and gluten-free treats for people with specific dietary needs.
Sue founded Harvard Sweet Boutique in 2007 as an online retailer accepting orders through its catalog and website, which quickly became a nationwide success. Whether shopping for friends and family, wedding centerpieces, or business and corporate gifts, the delicious treat assortments are packaged in unique and whimsical gift boxes with adorning ribbon and delivered nationwide with $5 flat-rate shipping
To introduce residents to the new menu items, Harvard Sweet Boutique will host a free tasting event at the storefront (located at 25 South St., Hudson, Mass. 01749) on April 25 from 11 a.m. to 1 p.m. Community members can enjoy a complimentary sampling of the bakery’s new cold fruit-based soups, yogurt parfaits, fruit pies, tarts and cakes, and take advantage of a 10 percent storewide discount. Those in attendance can also enter to win a 9-inch custom cake valued at $45 and take advantage of a 10 percent storewide discount.
As part of the new offerings, Hudson-area residents can now order specialty cakes for baby and bridal showers, Mother’s Day, Father’s Day, birthdays and more. Options include the classic signature cakes such as carrot, chocolate or lemon raspberry, or fully customized options where shoppers can select the cake flavor, fillings and frosting of their choice. All cakes can be decorated to preference, and treats can be updated even further by having a personal photo adhered to cakes, cookies or cupcakes with edible paper and ink!
_____________________