Chocolate Chunk Eggnog Cookies

These are one of the cookies I made last week for Carroll Cafe.  Now I have to confess that I don’t like eggnog.  But every year Sister likes to get a carton of eggnog for the season, and usually cuts it with milk because it’s too rich on its own.  So there’s typically at least half a carton left.  Now I finally have a recipe to help use up the rest of the eggnog!

These cookies are a bit cake like, and even remind me of a muffin-top…a little crispy on the edges, but soft and doughy in the middle.  The eggnog flavor is pretty subtle, but definitely noticeable with it’s faint spiced flavor.  And obviously you can’t go wrong adding in some chocolate chunks.  These are quite the seasonal treat, so put out a plate for Santa and enjoy.

Chocolate Chunk Eggnog CookiesChocolate Chunk Eggnog Cookies (A Seat at the Table)

Makes about 2 dozen cookies

Adapted from Brown Eyed Baker

  • 3 1/3 cups all-purpose flour, sifted
  • 1 1/2 tsp baking powder
  • 3/4 tsp salt
  • 18 Tbsp (2 sticks + 2 Tbsp) unsalted butter, room temperature
  • 1 1/2 cups granulated sugar
  • 3/4 cup eggnog
  • 3 egg yolks
  • 1 1/2 tsp vanilla extract
  • 1 1/2 cups semisweet chocolate chunks
  • cinnamon for sprinkling

Preheat oven to 300°F.  Line baking sheet with parchment paper or grease with cooking spray and set aside.

In a bowl, sift together flour, baking powder, and salt.

In a separate large bowl, beat butter and sugar together on medium speed until light and fluffy.  Scrape down the sides of the bowl, then add in eggnog, egg yolk, and vanilla, beating until completely combined.  Slowly add in the flour, mixing until just combined.  Fold in the chocolate chunks.

Scoop the batter onto prepared baking sheet, then sprinkle with a touch of cinnamon.  Bake for about 22-28 minutes, or until golden around the edges and set.  Let cool on a wire rack.  If you don’t need to bake them all immediately, I recommend scooping the batter, freezing it and storing it in a ziploc freezer bag with baking instructions written on it to save them for later, or for when unexpected company arrives during the holidays.

Brown Sugar Oatmeal Cookies

These cookies are simple, yet exquisite.  The brown sugar tastes caramelized, giving a rich toffee flavor and nice chewy texture that goes well with the oats.  These are definitely going to be one of my go-to cookies.  It’s especially good for anyone who isn’t that into chocolate.  While obviously cookies are always best when eaten hot from the oven, these maintain their chewiness once cooled too.  I doubled the recipe and got nervous that I’d have too many leftovers, but these are definitely a favorite, so I’m glad to have extras in the freezer!

Brown Sugar Oatmeal CookiesBrown Sugar Oatmeal Cookies (A Seat at the Table)

Makes about 4 dozen (using a 2oz scoop)

Adapted from Pioneer Woman

  • 2 cups unsalted butter, room temperature
  • 4 cups dark brown sugar (light would be fine too if that’s what you have)
  • 4 tsp vanilla extract
  • 4 large eggs
  • 3 cups all-purpose flour
  • 2 1/4 tsp salt
  • 1 tsp baking soda
  • 6 cups old fashioned oats

Preheat oven to 350°F.

In a large bowl, beat together butter and brown sugar until light and fluffy.  Beat in the vanilla, then add eggs one at a time, mixing well after each addition.

Sift together the flour, salt and baking soda, then add into the creamed butter mixture in 3 batches, mixing until just combined.  Fold in the oats.

Scoop batter onto lightly greased, or parchment paper covered baking sheet.  Bake for 10-12 minutes, until beginning to brown on the edges and center is golden and set.  Let cool slightly, then remove to a wire rack to cool completely (I find this is easier to do if the cookies are on parchment paper and then you can just slide the paper onto a wire rack to cool).

Fall Harvest Oatmeal Cookies

Is it possible that it’s November?!?  Where does the time go!  I hope you all had a wonderful Halloween.  If you didn’t get enough sweets already, here’s a wonderful fall cookie to try to remind you of the season…because clearly if I eat enough of these it’ll be easier to remember it’s already November….right?

These cookies were the fastest dessert to go at Carroll Cafe, and for good reason, they’re fantastic.  I based this off of my favorite oatmeal cookie recipe with a few seasonally appropriate additions to really make them special.  Pumpkin seeds and sunflower seeds add a little extra crunch (and are full of super good for you vitamins and minerals!), dried cranberries for a little tart, chewiness, and dark chocolate because….well, what’s not better with chocolate?

Fall Harvest Oatmeal CookiesFall Harvest  Oatmeal Cookies (A Seat at the Table)

Makes about 1 dozen large cookies, 2 dozen normal size

Adapted from Betty Crocker’s Cookie Book (pg. 2)

  • 1 cup brown sugar
  • 1 cup butter, room temperature
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1 tsp vanilla
  • 1/2 tsp salt
  • 2 eggs
  • 2 1/2 cups old-fashioned oats
  • 1 1/3 cup all-purpose flour
  • 1/2 cup dried cranberries
  • 1/2 cup chopped dark chocolate
  • 1/4 cup pumpkin seeds
  • 1/4 cup sunflower seeds

Heat oven to 350°F.

In a large bowl, beat sugar and butter together until smooth.  Add baking soda, cinnamon, vanilla, salt, and eggs, and mix well.  Stir in the remaining ingredients.

Scoop batter onto ungreased baking sheet, about 2 inches apart.  Bake for about 9-12 minutes, or until set and just beginning to turn golden around the edges.  Allow cookies to cool on a wire rack (if you can wait).

Vegan Chocolate Chunk Cookies

I’ve always been a bit skeptical about vegan baked goods.  But every so often I like to be able to bake treats for a specialized diet crowd and so it’s important to have a good vegan recipe on hand for those instances.  These cookies are good.  They aren’t my ideal chocolate chip cookie because they’re a little bit too cakey for what I would consider perfection, but they’re very tasty.  They don’t look quite like normal chocolate chip cookies either, but except for the most discriminating of palates, I don’t think anyone will be able to tell that they’re vegan.  I hope you’ll give these a try and surprise your vegan friends with your considerate baking skills.

Vegan Chocolate Chunk CookiesVegan Chocolate Chunk Cookies (A Seat at the Table)

Makes about 15 cookies

Adapted from Pastry Affair

  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 2/3 cup canola oil
  • 1/4 cup almond milk (soy or coconut would also work)
  • 2 1/2 tsp vanilla extract
  • 2 1/4 cups flour
  • 1/2 tsp baking soda
  • 3/4 tsp salt
  • 4 oz bittersweet chocolate, chopped (make sure you’re using a dark enough chocolate that there’s no milk in it)

Preheat oven to 350°F.

In a large bowl, whisk together sugars, oil, and milk until smooth.  Whisk in the vanilla.

Sift together the flour, baking soda, and salt.  Slowly fold into the sugar mixture.  Fold in the chocolate chunks.

Drop cookies onto a cookie sheet.  Bake for 8-10 minutes, or until set and beginning to brown around the edges.  Allow to cool for a few minutes before removing to a cooling rack.

Mint Chocolate Cookie Bark

Warning:  this is highly addictive.  This is popular with people that don’t like chocolate, this is popular with people that don’t like mint!  This is great for a salty, sweet, minty, crunchy treat!  There’s a little bit of everything in here and the possibilities are endless.  While this isn’t really “cooking” it’s a great assembly dessert which makes it perfect for when you’re short on time or have a lot of candy around that you want to use.

Mint Chocolate Cookie BarkMint Chocolate Cookie Bark piece

Makes about 2 full cookie sheets

Adapted from Your Homebased Mom

  • 3 (12oz) bags milk chocolate chips (or your preferred chocolate)
  • 1 package grasshopper cookies (or Thin Mints), crushed
  • 1 1/2 cups crushed pretzels
  • 1/2 package dark chocolate M&Ms (mini would probably stick better)

Melt milk chocolate over medium heat.  Line 2 baking sheets with parchment paper, then drizzle melted chocolate over the parchment paper.  Spread chocolate out in a thin layer, then top with crushed cookies, pretzels and M&Ms.  Let the chocolate harden, I recommend sticking it in the freezer for about 15 minutes.  When chocolate has hardened, break into pieces and serve, or keep in the refrigerator until ready to serve.

Other topping ideas:Mint Chocolate Cookie Bark

Reeces pieces or peanut butter M&Ms
toasted coconut
chopped snickers bars or other candy bars
white chocolate
dried fruit
lightly salted nuts

Peanut Butter Drizzled Chocolate Chocolate Chunk Cookies

These cookies are as spectacularly decadent as they sound.  A rich chocolatey, chewy cookies, with a touch of peanut butter…it’s a wonderful combination.  Be sure not to over-bake these cookies since they’ll dry out and be slightly less delicious.  The type of chocolate you use will really influence the outcome, so go with your favorite.  I like darker chocolate, so I went with about 60%, but the original recipe calls for milk chocolate, and I’m sure white chocolate would also be delicious if you’re into it.  Basically you can’t go wrong.  I mean it’s chocolate and peanut butter, what’s not to love?

Please excuse the not-so-artistic picture.  I made these for an event that later got canceled, so this is just a picture of my sample where I impatiently just slathered some peanut butter on top.  Delicious, but not exactly the pretty drizzle I’d planned for the public consumption.

UPDATED:  Made these again, look how pretty they can be with a proper drizzle!

Peanut Butter Drizzled Chocolate Chocolate Chunk CookiesPeanut Butter Drizzled Chocolate Chocolate Chunk Cookies

Makes 14 large cookies

Adapted from How Sweet It Is

  • 1 2/3 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled
  • 3/4 cup brown sugar
  • 1/3 cup granulated sugar
  • 1 egg, room temperature
  • 1 egg yolk, room temperature
  • 2 tsp vanilla extract
  • 8 oz high-quality chocolate (I used semi-sweet, about 60%, but go with your favorite), chopped in chunks.

Preheat oven to 325°F.

Sift together flour, cocoa, salt, and baking soda, and set aside.  In a large bowl, mix together butter and sugars until combined.  Add the egg and the egg yolk, then stir in the vanilla until mixed.  Gradually add in the dry ingredients until just combined.  Fold in the chocolate chunks.

Scoop large balls of dough onto a baking sheet lined with parchment paper.  Bake for 14-17 minutes, until set.  While cookies are cooling, make peanut butter drizzle.

Peanut Butter Chocolate Chocolate Chip Cookies

  • 1/4 cup peanut butter
  • 1 Tbsp coconut oil

Heat peanut butter and coconut oil in the microwave until warmed and runny.  Mix well.  When cookies are mostly cool, drizzle peanut butter over the tops.  Enjoy with a cold glass of milk.

Oatmeal Toffee Cookies

These cookies were awesome.  They’re buttery-delicious with a nice crunch from the toffee and pecans, and a chewy base from the oatmeal.  Upon first bite, Mom declared them her new favorite cookie.  They’re awesome, a little something different and super easy to whip up.  I’d definitely recommend these!!

Oatmeal Toffee CookiesOatmeal Toffee Cookies

Makes about 3 dozen large cookies

Adapted from All Recipes

  • 1 1/2 cups (3 sticks) butter, room temperature
  • 3/4 cup brown sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 2 cups all-purpose flour (I think white whole wheat would be great in this and add a nice nuttiness)
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3 cups old-fashioned rolled oats
  • 1 cup toasted pecans, chopped
  • 3 cups toffee baking bits

Preheat oven to 300°F.  Line a cookie sheet with parchment paper and set aside.

In a large bowl, cream together the butter and brown sugar with an electric mixer.  Beat in the eggs one at a time, then beat in the vanilla.  Sift together the flour, baking soda and salt and mix into the wet ingredients.  Add oats, pecans and toffee and mix until just combined.

Scoop large (3oz) portions onto prepared baking sheet, flatten slightly, and bake for 20-23 minutes, until golden and center is set.

Trail Mix Cookies

These cookies are a fun way of using up lingering supplies in a super tasty and creative way.  They’re the best reward for a little kitchen cleaning.  So go through your cupboards and your secret stash of candy and combine your sweet, salty, crunchy, chewy treats to form these awesome cookies.  I tried adding pretzels to the mix because I was making these for a catering event and didn’t want to use salted peanuts.  Unfortunately the pretzels weren’t as crisp as I was hoping, but they were a fun experiment.  Next time I might try chocolate covered pretzels or pretzel/peanut M&Ms.  So many possibilities!

Trail Mix CookiesTrail Mix Cookies

Makes about 3 dozen

Adapted from Joy the Baker’s super awesome cookbook (page 197)

  • 2 1/2 cups old-fashioned rolled oats
  • 2 cups white whole wheat flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 3/4 tsp salt
  • 1 tsp ground cinnamon
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1/2 cup granulated sugar
  • 3/4 cup brown sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1 cup chopped pretzels
  • 1 cup M&Ms
  • 1/2 cup semisweet chocolate chips
  • 1 cup salted roasted sunflower seeds
  • 1/2 cup raisins

Preheat oven to 350°F.  Line baking sheet with parchment paper and set aside.

In a large bowl, whisk together oats, flour, baking powder, baking soda, salt and cinnamon.  Set aside.

In a separate bowl, beat together butter and sugars until light and fluffy.  Add eggs, one at a time, beating well after each addition.  Beat in vanilla until well mixed.

Add wet ingredients to the dry and mix until just combined.  Fold in the remaining ingredients.

Using a 1 oz cookie scoop, scoop the batter onto prepared baking sheets.  Bake for 12-15 minutes until just beginning to turn golden at the edges.  Allow to cool for a few minutes before removing the cookies to a wire baking sheet to cool.

Rich Chocolate Brownie Cookies

These cookies are insane.  They’re super chocolatey and rich.  Brownie in cookie form is definitely a good descriptor.  They’re tender with a crisp outside.  Absolutely delicious and guaranteed to satisfy your chocolate cravings.

Rich Chocolate Brownie CookiesRich Chocolate Brownie Cookies

Makes about 24 cookies

Adapted from Taste of Home magazine (Feb/March 2013)

  • 16 oz (about 2 2/3 cup) bittersweet chocolate chips
  • 1/2 cup unsalted butter, cubed
  • 4 eggs
  • 1 1/4 cup sugar
  • 4 tsp vanilla extract
  • 2 tsp instant espresso powder
  • 2/3 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 pkg (12 oz) semisweet chocolate chips

In a saucepan, melt bittersweet chocolate and butter over low heat, stirring until smooth.  Remove from heat and allow to cool slightly.

In a large bowl, whisk eggs, sugar, and vanilla.  In a small bowl, sift together espresso powder, flour, baking powder and salt.

Whisk the melted chocolate into the egg mixture.  Then add the dry ingredients, mix until just combined.  Fold in the semisweet chocolate chips.

Refrigerate for about 20-30 minutes until firm enough to scoop easily.  Preheat oven to 350°F.  Using a 1oz cookie scoop (or a spoon), scoop batter onto a parchment lined baking sheet.  Bake for 12-15 minutes, or until set.  Cool on pans for a minute or two and then remove to wire racks to cool.

Oatmeal Raisin Cookies

I am not a raisin fan.  Golden raisins are alright, but regular raisins are just not my thing.  Despite this, I made these Oatmeal Raisin Cookies, and they are quite tasty.  I think they’d be even better without the raisins, but an Oatmeal-Raisin lover I know said these are delicious.  If you have a split household, divide the batter at the end and add raisins to only half.  If I wasn’t adding raisins I’d up the amount of cardamom and nutmeg to 1/4 teaspoon each and make them more of a spiced oatmeal cookie.

Oatmeal Raisin CookiesOatmeal Raisin Cookies

Makes 42 cookies (using a 1oz cookies scoop)

Adapted from My Kitchen Addiction

  • 2 sticks (1 cup) unsalted butter, room temperature
  • 3/4 cup dark brown sugar
  • 3/4 cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 tsp salt
  • 1/2 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/8 tsp ground cardamom
  • 1/8 tsp freshly grated nutmeg
  • 3 cups old-fashioned rolled oats
  • 1 1/2 cups raisins (optional)

Beat together the butter, brown sugar, and granulated sugar until light and fluffy.  Add in the eggs one at a time, mixing well after each addition.  Mix in the vanilla.

Sift together the flour, salt, baking powder, cinnamon, cardamom, and nutmeg, and add the dry ingredients to the butter-sugar mixture mixing by hand until just combined.  Stir in the oats and raisins.

Using a cookie scoop, scoop the batter onto a baking sheet lined with parchment paper.  Stick the dough in the freezer for about 15 minutes, and then store in a ziploc bag in the freezer until ready to bake.  Preheat the oven to 350°F.  Bake for 15-20 minutes until golden and the cookies are set.