Lovin' From the Oven

Day 4: Rocky Road Cookies

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I’ve always liked cookies that had a meringue texture.. you know, the ones that are light and fluffy with a crunchy exterior? These rocky road cookies are just that. I give you day 4 of my 12 days of cookies!

These have nuts in them, but if you’re allergic, feel free to completely leave them out. That won’t affect the texture much, so don’t stress over it.

I always get worried when I’m mixing if there’s such a thing as “over whipping” the batter. I stuck pretty true to the recipe and timed my whipping. They turned out perfect. This is where a stand mixer comes in handy the most. Just turn the button on and let the machine do its thing. Recipe from Momables.

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Rocky Road Cookies

Ingredients

  • 2 cups dark chocolate chips, divided
  • 6 tablespoons butter
  • ¾ cup flour
  • ¼ cup cocoa powder
  • ¼ teaspoon salt
  • 1 teaspoon baking powder
  • 2 large eggs
  • ⅔ cup sugar
  • 1½ teaspoons vanilla extract
  • ½ cup marshmallows
  • 2 cups chopped walnuts

Directions

  1. Melt 1 cup of the chocolate chips with the butter in the top of a double boiler until smooth. Remove from the heat, and let it cool to room temperature.
  2. Preheat the oven to 325F. Line cookie sheet pans with silpat and set aside.
  3. In a large bowl, beat the eggs, sugar, and vanilla until thick and light yellow, about 2 minutes.
  4. Gradually stir in the flour, cocoa, salt, baking powder, and cooled chocolate. Beat for a minute.
  5. Fold in the remaining 1 cup chocolate chips, the marshmallows, and the nuts.
  6. Drop a tablespoon of batter onto the prepared cookie sheet pans about 2 inches apart.
  7. Bake for approximately 10 minutes, or until just firm.
https://lovintheoven.com/day-4-rocky-road-cookies/

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Day 3: Macadamia Chocolate Chip Shortbread Cookies

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Day 3 of my 12 Days of Cookies: Macadamia Chocolate Chip Shortbread Cookies. I was never really a fan of shortbread until I had it in Hawaii. Then I became alllll about them, especially if they have macadamia nuts!

There’s just something about finely crush macadamia nuts that makes these cookies so darn irresistible. They might be falling apart at first, but once you bake them, they’ll hold together just fine. That’s what shortbread does!

There aren’t any eggs to hold it together, so you’ll have to rely on your hands to press the dough and form them into balls. 
They’re crunchy, break apart in your mouth (practically melt), and have a wonderful buttery flavor. Recipe from Crazy for Crust.

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Macadamia Chocolate Chip Shortbread Cookies

Ingredients

  • 1/2 cup unsalted butter, softened
  • 1/3 cup cane sugar (I used powdered sugar)
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all purpose flour
  • 1/2 teaspoon salt
  • 1/3 cup macadamia nuts, finely crushed (I used a food processor)
  • 1/2 cup mini chocolate chips

Directions

  1. Mix butter and sugar together.
  2. Add in vanilla, flour, and salt and mix until combined.
  3. Stir in nuts and chocolate chips.
  4. Scoop 1 tablespoon balls of cookie dough onto prepared baking sheets. Press dough balls down slightly with the palm of your hand. Chill cookies on cookie sheets for 15 minutes.
  5. Preheat oven to 350°F. Bake for about 12 minutes.
https://lovintheoven.com/day-3-macadamia-chocolate-chip-shortbread-cookies/

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Day 2: Soft Glazed Pumpkin Cookies

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Day 2 of my 12 days of cookies: soft glazed pumpkin cookies. Don’t let that extra pumpkin from Thanksgiving go to waste! You can still use it to make cookies year round, ya know.

I loved that the glaze on the top actually hardened, so it wasn’t messy eating it. The cookies were nice and fluffy, kind of like a mini pumpkin cake. Pumpkin always gives cookies an extremely moist and light texture. 

I wouldn’t consider this a normal “cookie.” It’s more of an airy one, but delicious nonetheless. 

Recipe from Lauren’s Latest.

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Soft Glazed Pumpkin Cookies

Ingredients

  • 1/2 cup softened butter
  • 1/2 cup vegetable oil
  • 1/2 cup pumpkin puree {canned pumpkin}
  • 1 cup granulated sugar
  • 1/2 cup powdered sugar
  • 1/2 teaspoon vanilla
  • 2 large eggs
  • 4 cups all purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 1/2 teaspoon pumpkin pie spice
    • For the glaze-
  • 3 cups powdered sugar
  • 4 tablespoons water
  • 1/4 teaspoon pumpkin pie spice

Directions

  1. Preheat oven to 350 degrees.
  2. Stir together the butter, oil, pumpkin, sugars, vanilla and eggs until smooth.
  3. Gradually stir in all dry ingredients until completely incorporated. Scoop onto prepared baking sheet using 1 1/2 tablespoon scoop and flatten to 1/2 inch thick using the bottom of a glass.
  4. Bake 8-9 minutes.
  5. While cookies bake, stir all ingredients together for glaze until smooth.
  6. Once cookies are finished baking, cool 3 minutes on baking sheet before transferring to cooling rack. Spread 1 1/2 teaspoons glaze over each warm cookie. Let glaze harden 2-3 hours before serving.
https://lovintheoven.com/day-2-soft-glazed-pumpkin-cookies/

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