Tag Archives: chocolate chip cookies

cookie batter

Fall Baking Has Begun Again: Eggless Cookies

It came as a bit of a shock this morning that it was so chilly and windy outside. It shouldn’t have since it’s already October, but it’s been so beautiful for so long that I forgot it was fall and no longer summer! After a morning coffee date (and before visiting some potential new apartments this afternoon), I threw together some oatmeal chocolate chip cookies.

To be perfectly honest, the reason I went with oatmeal cookies was because I had a huge tupperware container of oatmeal taking up WAY too much room in the cupboard and I had to get rid of it.

The recipe I adapted from allrecipes is an eggless one, which is perfect because I don’t have any eggs, AND because I can eat the batter guiltlessly. A word to the wise though: don’t eat too much batter if raw oatmeal makes your tummy upset.

While the recipe doesn’t call for eggs, it does mean the cookies are a bit drier than a typical moist oatmeal cookie.

A few adaptations and tips:

  1. Use all brown sugar to keep the cookies chewier
  2. Use dark chocolate chips for a richer flavor (and to be slightly healthier depending on how dark you go)
  3. Add a pinch of cinnamon for a fall flavor
  4. Skip the oatmeal altogether, add the chocolate chips, wrap the uncooked dough in plastic wrap and keep in the refrigerator to snack on. Why must the cookies be baked to enjoy?

 

Here’s the recipe with my changes:

Ingredients & Procedure:

1 cp butter (slightly softened)

1 cp brown sugar (light or dark)

1 tsp vanilla extract

Beat the above ingredients until well-blended.

cookie batter
cookie batter

In a saucepan, boil 1/4 cp water and dissolve 1 tsp baking soda into that.

To the butter-sugar-vanilla mixture, add: 1.5 cp flour and 1 tsp salt  (optional pinch of cinnamon) and stir.

Add the water-baking soda mixture and stir.

Add 2 cps oatmeal and at least 1 cp chocolate chips (to taste based on the darkness of the chocolate and how chocolatey you like your cookies).

oatmeal cookie batter
oatmeal cookie batter

Bake teaspoon-sized balls on parchment lined cookie sheets at 350 for 10-12 minutes, until golden brown

That’s it! Enjoy!

chocolate chip oatmeal cookie
chocolate chip oatmeal cookie

 

mmmmm crispy edges and chewy center on this chocolate chip cookie

Martha Stewart’s Chocolate Chip Cookies

Who doesn’t love a chocolate chip cookie?!?! I believe they have been named the #1 favorite cookie to bake at home. There are a million good recipes out there for chocolate chip cookies, and for years, my go-to was from The Joy of Cooking (still a fave).

But since I’m working on all of Martha Stewart’s recipes from her Baking Handbook and I was desperately in the mood for chocolate chip cookies, I figured I’d try out hers!

In this book, she actually gives a recipe for chocolate chunk cookies, but since all I had on hand was mini chocolate chips, then mini chocolate chips it would be 🙂

I always tend to start with the fairly standard ratio to make basic drop cookies: 1 part flour, to 1 part sugar (usually half white and half brown) to 1 part butter. 1 egg per 1 part. 1-2 teaspoons vanilla per your liking, 1 teaspoon each of salt and baking soda, and 1 part chocolate chips.

Then you can play around with these ratios to find your ideal taste and texture.

For instance, here I was going for flatter, crisper cookies with harder edges and softer middles. So we upped the butter a little bit.

Also, for most drop cookies, you want to start with room temp butter. But I actually like to melt it slightly in the microwave which also helps create the flatter cookie.

My tips:

  1. Don’t eat them when they’re hot. The temperature masks the flavor.
  2. Realize that they are going to spread in the oven and don’t place them too close together – some of mine ran into each other creating more square-ish shapes.
  3. Create 5 tablespoon-sized balls for really really huge cookies that you can then stack together with icing to turn them into a layered cookie cake! (This is my next project with these cookies).
  4. If you have chocolate chunks, go for that instead of chips since the chips kind of get lost in the expanse of cookie. It would have been deliciously chocolatey to have bitten into a huge hunk of chocolate.
  5. Eat with milk or a malty porter.

My execution was pretty good on this recipe, although I made them a bit larger than Martha did (about 2.5 tablespoon balls). With the excess of butter they definitely spread out upon baking.

I cooked them until the edges and tops were golden brown, and then let them cool on the sheets for a few minutes before transferring them to a wire cooling rack.

They turned out delicious – flat and crispy as desired.

 

Toffee Crunch Cookies

My sister made these AH-mazing toffee cookies and took some great photos too, so just had to share ASAP.

She adapted the “Classic” chocolate chip cookie recipe I sent her from The Joy of Cooking (1997 edition). She did half chocolate chips and half toffee bits and said the chocolate kind of overpowered, so in doing it again she’d do 100% toffee. So that’s the recipe we’ll share here!

Love you, sis!

Ingredients:
1 cup + 2 tbps flour
1/2 teaspoon baking soda
1 stick of butter (she microwaved it for 30 seconds at 50% heat to get it semi-melted…this will produce a flatter-crunchier-edged cookie)
1/2 cup sugar
1/2 cup light brown sugar
1 egg
1/4 teaspoon salt
1 teaspoon vanilla
1 cup Heath toffee chunks

heath toffee

To Make:
1. Preheat oven to 375 degrees and grease cookie sheets
2. Whisk flour and baking soda together and set aside
3. Cream butter, sugar and brown sugar on medium speed until light and fluffy
4. Into the butter/sugar, beat egg, salt and vanilla
5. Stir flour mixture into butter/sugar/egg/salt/vanilla mixture until smooth and totally incorporated
6. Gently stir in toffee bits
7. Use a cookie scoop or tablespoon measure to drop balls of dough 2 inches apart on baking sheets
8. Bake 1 sheet at a time for 8 minutes (go a little longer if the edges of the cookies aren’t yet browning). Rotate the sheet 180 degrees at 4 minute mark for even baking.
9. Remove from oven; taste test; maybe let them cool; maybe eat them all immediately 🙂

toffee chunk cookies