Oatmeal Blueberry White Chocolate Chip Cookies

After a huge berry haul from picking this summer, we have an abundance of strawberries, raspberries, and blueberries in the freezer waiting to be baked into deliciousness. Uninspired by the typical muffin and fruit crisp recipes. I was looking for something completely different to incorporate our frozen berries into. Finding this recipe on Pinterest was a dream come true! These cookies are close to a muffin top (Seinfeld dreams coming true - top of the muffin to ya...anyone?) but the best part is the burst of blueberry! If you're not a fan of blueberry I'm positive a raspberry dark chocolate combination would be just as good. These cookies are best served day of, still warm. 

Ingredients
Adapted from Lady and Pups

1/2 cup of unsalted butter
1/3 cup granulated sugar
1/3 cup light brown sugar
1 egg
1 1/2 teaspoon vanilla
3/4 cup all-purpose flour
1/2 teaspoon fine sea salt
1 teaspoon ground cinnamon
1/4 teaspoon baking soda
1 1/2 cup quick cooking oats
1/3 cup white chocolate chips
1 cup frozen blueberries

Preheat your oven to 365 F and line your baking sheet with parchment paper.

In a small saucepan on medium heat brown the butter (click here for tips) and then allow to cool for 5-10 minutes. Once cooled, whisk in the white and brown sugar until smooth. Beat in the egg and vanilla until well combined. In a separate bowl, mix together the flour, sea salt, cinnamon and baking soda. Gradually stir into the butter mixture. Using a spatula or wooden spoon, mix in the oats and chocolate chips. Gently fold in the frozen blueberries, until combined, ensuring not to squish many berries in the process. Round 1 tbsp of the dough into a ball, place onto your prepared baking sheet and lightly press down. Bake for 10-12 minutes, until the bottoms are lightly browned.

Chocolate Almond Cookies

The month of April was been insane. With what seemed like hundreds of school assignments, a fake humanitarian crisis, figuring out U.S. visa regulations, and preparing for a much needed vacation, there was a great need to bake but little time for it. So I came home one evening and just started making cookies because I could and I needed to. Cookies can be such a comfort. They take little time and effort to make and are always so satisfying. Given the stress of the week I also needed chocolate. Chocolate almond cookies were made, and they did just the trick. Here's the recipe:

Ingredients
(Adapted from Joy the Baker)

1/2 cup unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
1 egg
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1 1/2 cup white all-purpose flour
1/3 cup cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup semi sweet chocolate chips
Sliced almonds

Preheat the oven to 350 F and line a baking sheet with parchment paper. In a bowl, cream together the butter and sugars until fluffy. Beat in the egg, vanilla and almond extract. In a separate bowl, mix together the flour, cocoa powder, baking powder, baking soda and salt. Add the flour mixture to the butter mixture and mix until combined. Gently stir in the chocolate chips. Scoop approximately one tablespoon of cookie dough onto the baking sheet, about 1.5 inches apart. Take a few sliced almonds and stick them into the top of the cookie. Bake for 10-12 minutes, just until the bottoms are lightly browned. Allow to cool slightly before eating.

Out & About: Bouchon Bakery

If you follow me on Instagram you may be aware that over the holiday season, I took a mini vacation with my family to New York City. I had only been there once before, in high school with the school band, so this time around I was excited to cross a few things off my list of must-do's in the Big Apple. New York City is an awesome place, everybody knows that, and there is so much to do, see, and eat that it's easy to cram your day full of things and yet miss so much at the same time. Most of what we did day-to-day revolved around bakeries, cafes and restaurants I wanted to eat in, which I'm sure by now is no surprise to you. One of the first on my list was Thomas Keller's Bouchon Bakery.

This bakery is a beautiful place. With open windows to the baking process in the back and an open display of the freshly baked goods - ranging from croissants to macarons to cookies and more - it's difficult to walk out empty handed. Having just had lunch at Hale & Hearty near the Rockefeller, we decided to finish with something sweet and caffeinated from the bakery I had heard so much about. Mom and I split the cranberry-orange and the egg nog macarons, while my dad and brother each had a TLC cookie - nobody was disappointed. The macarons were perfection, perfectly smooth and crisp on top, chewy inside, and not too sweet - oh how I hope to one day make macarons just like 'em. 

Happy to have crossed the bakery off my NYC list, a few days later on Christmas I was pleasantly surprised to open up the beautiful Bouchon Bakery cookbook. It is filled with gorgeous pictures and stories on how the bakery came to be, various baking techniques and suggestions, and of course drool-worthy recipes of items from the bakery itself! I tried out the carrot muffins (post to come) and they were delicious. This book is a great one to add to your cookbook collection, and the bakery is an even better place to stop off for a quick cup of coffee and sweet tooth satisfier. 

Note: None of these pictures are my own - mine were lost to an unfortunate phone+water incident. 

Source 1 / 2 / 3

Pumpkin Cranberry White Chocolate Cookies

As soon as October hits it seems like pumpkin flavoured everything comes pushing to the scene, however I have yet to find a pumpkin baked good that are quite as good as these. Rewind to last thanksgiving and I was looking for pumpkin-y things to make that weren't pie. I was too afraid of pie, and Mom doesn't like pumpkin pie so I figured something mild in flavour was my best option. Browsing through Pinterest, as I do, I came across this fantastic cookie recipe. Though skeptical at first I gave 'em a whirl and lo and behold a new Thanksgiving tradition was born! These cookies are the perfect middle-ground between cake and cookie, the right amount of sweetness from white chocolate, and the bestest (that's a word right?) addition of tangy with the dried cranberries. They have been forever deemed our Thanksgiving cookie and already have me counting down till next year! Here's the recipe:

Ingredients:

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 cup pumpkin puree

1 1/2 cups granulated sugar 

1 egg

1/2 cup unsalted butter, softened

1 teaspoon cinnamon

1 teaspoon vanilla

2/3 cup dried cranberries

2/3 cup white chocolate chips

Preheat the oven to 350 degrees and line a cookie sheet with parchment paper. In a medium sized bowl, whisk together the flour, soda, powder and salt until combined. In a separate bowl beat together the pumpkin, sugar and butter. Beat in the egg, cinnamon and vanilla. Combine the pumpkin and flour mixtures together, and mix in the cranberries and white chocolate chips. Drop small spoonfuls onto the baking sheet and bake for 8-12 minutes, until the bottoms are slightly golden.


These are the ultimate fall cookie, they have every flavour you could want from fall all in a little bite sized treat - I was even eating them for breakfast, they're soft enough that I think they could pass for a scone if you need the reason! Enjoy!

Coconut Oat Chocolate Chip Cookies

After finishing up the first week of school on Thursday, I was up and ready to let out some creative energy and stress with a mini bake-a-thon on Friday morning (very mini in that I only made two items, the second of which will be on the blog soon enough). Earlier in the week I saw a post over on Ambitious Kitchen for these amazing cookies that contained one of my favourite ingredients - did you guess it? - coconut. I love how the texture and taste of a simple chocolate chip cookie can change by swapping in and out a few different ingredients. These cookies are made dense with oats and shredded coconut, slightly sweet with brown sugar and ever so chocolatey with chocolate chips. The best part? No butter. Coconut oil comes to the rescue as a healthier fat and I'm now finding myself needing multiple jars for the many things I use it for - face wash, hair mask, baking, I can't believe I haven't mentioned my love for this oil yet. Anyways, I'm just blabbering on now so here's the recipe:

Ingredients 

1 1/4 cup quick oats

1 1/4 cup all purpose white flour

1 teaspoon baking soda

1/4 teaspoon sea salt

1/2 teaspoon cinnamon

3/4 cup melted coconut oil

3/4 cup light brown sugar

1 egg

2 teaspoons vanilla extract

1 cup unsweetened shredded coconut

3/4 cup semi sweet chocolate chips

2 teaspoons milk (preferably dairy)

Preheat the oven to 350 F. Whisk together the oats, flour, baking soda, sea salt and cinnamon. In a separate bowl, mix together the coconut oil and brown sugar on medium speed for about 1 minute. Add in the egg, milk and vanilla, mixing on medium speed until well blended. Gradually add in the flour mixture until combined. Mix in the shredded coconut and chocolate chips. Spoon the dough onto a cookie sheet lined with parchment paper and bake for 8-10 minutes, or until they just begin to brown along the edges. 

I'll be facing the battle of the books once again this week but will be much happier doing so with a cookie in hand! How could you seriously say no to a coconut chocolate chip cookie?

Chocolate Chip Cookies

                Chocolate chip cookies are one of those classic homemade goodies that I think just about everyone has a nostalgic love for. Though I don't remember when I first tried baking them myself, I do have many memories of flipping through my Mom's and Nana's recipe collection for cookie recipes, whipping up the recipe on the back of the chocolate chip bag with my mom, and slicing up those rolls of Pillsbury cookie dough at sleepovers (and eating a whole lot more dough than actual cookies). Though the dough rolls are pretty darn good sometimes it can be hard to find a recipe that never fails - a recipe that can be deemed "the best chocolate chip cookie recipe ever". In the mood to make cookies I was browsing through the Smitten Kitchen and found what she says is her favourite chocolate chip cookie recipe, so I obviously had to try it out for myself! With some minor adjustments I can definitely say that these cookies are a keeper. Crispy edges, soft inside and just the right amount of sweetness make these milk's perfect partner.

Ingredients 

1/2 cup white sugar

1/2 cup packed brown sugar

1 stick of cold, salted butter

1 egg

1 1/2 teaspoon vanilla extract

1/2 teaspoon baking soda

1 1/4 cup all purpose flour

3/4 cup semisweet chocolate chips

1/2 cup white chocolate chips

Preheat the oven to 300 F and line a baking sheet with parchment paper. Cream together the sugars and the butter. Beat in the egg, vanilla and baking soda until smooth. Whisk or sift the flour and then mix into the batter. Stir in the chocolate chips. Scoop small balls of dough onto the baking sheet (appx. 8-10 per run) and bake for 15 minutes or until lightly browned. Remove and allow to cool.

I made these bite-sized because I love just popping one in my mouth when my sweet tooth is around! I can't wait to make these again in the fall - sometimes theres nothing better on a cool day than a small snack of warm chocolate chip cookies, enjoy!

White Chocolate Coconut Cookies

When I'm feeling frustrated I usually need to create something in order to settle my nerves. As strange as it may seem, having a kitchen fail one morning (let's just say not every recipe is a good one) led to a very big kitchen win with my favourite ingredient, coconut. I followed this recipe and tweaked it a little to better suit my liking. To quote my mother "This is the best cookie I've ever had. You need to make more. We're so making these at Christmas. You could sell these!" They're great people, really really great. I hope you like coconut because they're coming at you.

Ingredients

75 mL solid coconut oil

1/2 cup + 1 tbsp granulated sugar

1 egg

1 teaspoon coconut extract

1 cup flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup shredded, sweetened coconut

2 tbsp coconut oil

3/4 cup white chocolate chips

1 cup unsweetened, shredded coconut (toasted)

Preheat the oven to 350 F. Cream together the coconut oil and the sugar. Beat in the egg and coconut extract. In a separate bowl whisk together the flour, baking powder, baking soda and salt. Mix it into the oil mixture on medium speed. Gradually add in the sweetened coconut until it is well distributed. Place small drops of the batter onto a non-stick cookie sheet and bake for 8-10 minutes, until the bottoms are a light, golden brown. Allow them to cool

In the microwave melt together the coconut oil and chocolate chips. Lightly dip the tops of each cookie into the chocolate glaze and next into the toasted coconut and allow them to set.

After a delicious dinner we treated ourselves to a hot cup of tea and a couple cookies. I would suggest doubling this recipe because it doesn't make nearly as many as you'll want to be eating (about 16 cookies total).  They are light, soft on the inside and crispy on the outside and oh so coconutty - this cookie is a keeper.

Adapted from this recipe.

Honey and Oat Chocolate Chip Coookies

If there is one thing to get me in the baking mood it's a thunderstorm. With grey skies, cool winds and rain drizzling outside there were few things left I could do (or even wanted to do) with a day off. After completing some chores I felt a real urge to make cookies - something classically comforting. Another recipe, aside from banana bread (as mentioned in this post), that I nailed in my high school days was oatmeal chocolate chip cookies. They're chewy, sweet, dense and just plain good. Since I was also feeling creative I decided to experiment a little bit and make some adjustments to the classic recipe I had grown to love. After swapping in and out a few ingredients I came up with a recipe that out did my previous one with the simple addition of honey. Honey never fails people, honey never fails.

 Ingredients

1 cup white flour

3/4 cup whole wheat flour

1 teaspoon baking powder

1/2 teaspoon baking soda

2 cups rolled oats

1/2 cup salted butter, softened

1/4 cup full fat greek yogurt

1 cup brown sugar

5 tbsp honey

2 eggs

1 teaspoon vanilla

1/2 cup semi-sweet chocolate chips

1/2 cup dark chocolate chips

Preheat the oven to 350 F. Sift together the flours, baking powder and baking soda. Stir in the oats until combined. In a separate bowl, cream together the butter, greek yogurt, brown sugar and honey on medium speed. Beat in the egg and vanilla. Gradually add in the flour mixture until the dough is well mixed and finally stir in the chocolate chips until well combined. Put tablespoons of the dough on a baking sheet, approximately 1 inch apart and bake for 8-10 minutes until the bottoms are golden brown.
Makes approximately 3 dozen.

These are definitely milk dunking cookies. Whether you're drinking whole milk, soy milk or almond milk get on dunking because these cookies deserve it! Baking these cookies made my rainy day off much better and when paired with a good book (I'm currently reading this one) the goodness grows!

Tip: Why not also try a combo made in heaven (peanut butter and honey!) by swapping out the chocolate for some peanut butter chips, sounds perfect right?

Rocky Road Cookies

Since being out of school and on a job hunt, the past two months have allowed me to try my hand at new hobbies and put more effort into old ones. This blog has been a window into one of them - baking, cooking, eating (is that a hobby?) - and based on the feedback I've gotten from some Facebook pictures, a few people have noticed the increased amount of time I've spent on this hobby. I was talking to a friend the other day and he asked why I haven't been baking as much - a simple observation based on my lack of picture uploads. I assured him I have and promised to bake something in his honor this week. His only request that it be shark shaped. These cookies are clearly not shark shaped, not even really shark inspired. I originally had bought a few ingredients to try a new biscotti recipe - I was thinking it was similar to a shark shape and could justify it - but that recipe was a bust. They just didn't turn out nearly as well as I would have liked. After a quick search on Pinterest I decided to make rocky road cookies adapted from this recipe - such a yummy treat that definitely made up for my biscotti fail.

Ingredients

1/2 cup flour

1/4 cup cocoa powder

1/4 tsp baking soda

1/4 tsp salt

1/4 cup semi-sweet chocolate chips

1/2 stick unsalted butter

3/4 cup sugar

1 large egg

1/2 tsp vanilla

1/4 cup pecans, chopped

1/4 cup mini marshmallows

1/4 cup dark chocolate chips

Preheat the oven to 325 F. Mix together the flour, cocoa, baking soda and salt. Melt the semi-sweet chocolate chips with the butter (I did this for 30-45 seconds in the microwave). With an electric mixer on low speed, combine the melted chocolate, sugar, egg and vanilla. Gradually add in the flour mixture.  Using a rubber spatula mix in the pecans, marshmallows and dark chocolate chips. Bake for 10-15 minutes until the tops began to crack. Get a cup of tea or glass of milk and cozy on up with these chocolatey goodies!

Makes 1 dozen cookies.

Note: Be careful with the marshmallows, if they are near the sides or bottom of the cookies before baking, they can ooze out and become a burnt, sugary mess. Also, feel free to use other types of chocolate chips or nuts - maybe swapping them for broken up graham crackers (apparently I'm really into making things S'mores flavoured re: this post)!

Vegan PB+J Thumbprint Cookies

Another cold and blustery day outside, what else is new? After a quick step outside to run some errands, I knew exactly what I wanted to do when I got home - bake. Warm cookies do wonders to warm up your belly, and an oven turned on makes your apartment nice and toasty too - a great bonus. After reading one of my favourite blogs I was inspired to try out their PB+J Thumbprint cookies, but feeling a little crazy today I decided to experiment a bit. I followed this recipe and swapped a few ingredients just to see how things would turn out. Lucky for me they turned out great and now I've got a yummy batch of cookies ready to be eaten!

Ingredients

1/2 cup oat flour (I just ground up some oats in a food processor)

1/3 cup brown sugar

1/4 tsp salt 

1/3 cup chopped pecans

1/2 cup natural peanut butter

1/2 banana, mashed

jam of your choice + a few chocolate chips

To start (after grinding up the oats) I mixed together the flour, sugar, salt and chopped pecans. Next I mixed in the peanut butter and banana until well combined. This took a little extra arm power to make sure it was all mixed, but if yours is too dry add in some more peanut butter, and a little more mashed banana (maybe not the whole other half though). Roll the dough into 12 balls and place on a cookie sheet. After lightly  pressing the tip of your thumb into each, top each cookie with either a little bit of jam or a few chocolate chips. Bake in the oven at 325 F for 10-12 minutes.

These bite sized cookies are a great "sweet tooth satisfier" without feeling too guilty. I love the hint of banana taste (though this could be replaced with an egg if you're not into banana) and the jam and chocolate treats on top make them extra special. They're perfect with a glass of milk or cup of tea and a warm blanket to cozy under!

Just A Few Cookies

If there is one thing I am for sure, it is a homebody. My idea of a perfect night is one where I'm cozied up in a blanket, watching a movie and munching a delicious baked good - even better if it's hot out of the oven. Simliar to my previous post, it's much nicer if I can make these treats one-person sized and so when my friend Amanda suggested this recipe, my nights were changed forever! Of all the baked goods out there, nothing beats a warm chocolate chip cookie, especially when paired with a cold glass of milk. This recipe was perfect.

Now, as usual I have my own little notes. This recipe claims to make two cookies however I found that it made three quite large ones. I can understand the difficulty in figuring out a recipe for just a couple cookies, however being a person that prefers them in bite sized form, I would say this recipe makes enough cookies to be shared with a friend or two. My cookies also didn't turn out at all like the picture in the recipe, and not to toot my own horn, but I think they turned out better! I did not do the requested instruction of "deflating" the cookie, I thought they looked perfect coming out of my (cooler at 325 F and longer timed at 10 minutes) oven and left them be. These cookies were exactly what I needed for my cozy night in.