kim, Author at Lovin' From the Oven

Day 4: Oatmeal Cookies

December 6, 2015 by kim Leave a Comment

We’re keeping it simple for day 4 with these oatmeal cookies. Nothing fancy here… just oatmeal and no extra add-ins. That’s the way you have to do it sometimes. Return to basics!

These cookies are so so good. I know I say a lot of cookies are good, but these really are. They’re not very sweet, soft, and chewy.

I feel a little behind on my Christmas shopping this year. Well, I got all of the kiddos done, but I still have some more to do. Thank goodness for the internet and online shopping! I’ve been busy working with the nursery. I know it’s still early, but I can’t help feeling antsy with a disorganized room.

I spent the whole week putting together a dresser, which was a complete pain in the butt. I’d highly recommend buying a dresser that’s already put together or hiring someone to put it together for you (especially if you’re almost 30 weeks preggers!). My DH works all day and can’t lift heavy things because of his back surgery a couple of months ago, so it was up to me to get things done.

I’m already starting to feel quite large and in charge, getting out of breath over little things, so I figured the sooner the better. All of the big stuff for the nursery is complete and I couldn’t be happier! Now it’s just a matter of nesting whenever the time comes.

For plain cookies, these turned out beautifully. The ridges on top, the browned edges, the way they perfectly spread out… These would be great in a cookie basket or gift bag for the holidays. If you reallllly want, you can add some chocolate chips or toffee to the mix. Trust me, it’s not necessary. Whatever you do, don’t skimp on the cinnamon! That’s the most important part.

Recipe from Breanna’s Recipe Box.

Oatmeal Cookies

Ingredients

1/2 cup butter, room temperature
1/2 cup shortening
1 cup brown sugar
1 cup granulated sugar
2 eggs
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder
2 tsp cinnamon
1 tablespoon vanilla
2 1/4 cup all-purpose flour
2 cups old fashioned oats

Directions

Preheat oven to 350 degrees.
Cream together sugars, butter, and shortening. Beat in the eggs and vanilla.
Add baking soda, salt, baking powder, and cinnamon. Add flour and oats and mix until just combined.
Roll dough into balls and bake for 10-12 minutes.

https://lovintheoven.com/day-4-oatmeal-cookies/

Day 3: Cocoa Coated Snickerdoodles & a Giveaway

December 4, 2015 by kim 19 Comments

My friends over at Krusteaz wanted to make sure that I enjoyed the holiday season by stocking my pantry with delicious cookie mixes and the tools needed to spruce up those boxed mixes. Thank you so much for sending such a wonderful package! I used their snickerdoodle cookie mix to make these cocoa coated snickerdoodles.

They make it as easy as can be. You only need to mix in your own butter and eggs. The sugar/cinnamon mix is already in the box for you, all you need to do is add a tablespoon of cocoa powder to the mix!

I loved the idea of changing up snickerdoodles a little bit (nothing too drastic.. snickerdoodles don’t need improvement!). I think I’ll actually do this to all my snickerdoodles this Christmas. The taste is very subtle, but the appearance of the snickerdoodle is accentuated with darker accents. I’m into that.
Don’t you agree? I made them small, so they can be stuffed into mason jars and given away as Christmas gifts. In this case, my DH will be taking the whole batch to work tomorrow to give out. Everyone needs co-workers. They’re the best cookie eaters!

If you’re in the market for more baking and gifting tips and Krusteaz prizes, a #SpreadCookieJoy Twitter Party will be held on December 14^th from 4:30 pm to 5:30 pm ET here.

And now for the fun part… Krusteaz is graciously giving one reader a chance to win all of the items pictured above PLUS some! The winner will get two boxes of the following mixes: Shortbread, Gingerbread, Snickerdoodle, Butter Vanilla Sugar and Oatmeal Scotchie; an apron, tote bag, cookie cutters and frosting pen!

All you have to do is enter via the Rafflecopter below. The giveaway ends a week from today (the 11th at midnight), so don’t forget to enter!

a Rafflecopter giveaway

Recipe from Krusteaz

Day 3: Cocoa Coated Snickerdoodles & a Giveaway

Prep Time: 25 minutes

Cook Time: 1 minute

Total Time: 35 minutes

Yield: 24 cookies

Ingredients

1 package Krusteaz Snickerdoodle Cookie Mix (1 pouch each cookie mix and cinnamon-sugar topping)
1/2 cup (1 stick) butter or margarine, softened
1 egg
1 tablespoon cocoa (I used Rodelle's dark cocoa powder)

Directions

Preheat oven to 375°F.
In medium bowl, stir together Krusteaz Snickerdoodle Cookie Mix, butter and egg until dough forms. Set aside. In separate bowl, stir together cinnamon-sugar and cocoa powder. For each cookie, scoop 1 rounded tablespoon dough and place in cinnamon-sugar mixture.
Roll dough gently into balls, coating thoroughly with cinnamon-sugar mixture. Place 2 inches apart onto ungreased cookie sheet.
Bake 8-10 minutes.

https://lovintheoven.com/day-3-cocoa-coated-snickerdoodles-a-giveaway/

I was given free product for this post, but the opinions expressed are my own.

Day 2: Flourless Fudge Walnut Cookies

December 2, 2015 by kim 1 Comment

I’m sitting at the doctor’s office doing my three hour glucose test while blogging about cookies. Isn’t that a tad ironic? My results were a little high after the one hour test, so I had to come back and do the longer one. It’s no fun. I’m sitting in the corner seat starving and about to fall asleep.

I had my first miserable sleep last night, thanks to hauling pieces of the dresser up the stairs. I was feeling ambitious in the nursery and thought I’d be able to build the dresser by myself in a couple of hours. Boy, was I wrong. Not only did I not even come close to finishing, but I woke up this morning with sore forearms, legs, and HANDS. How weird is that?

I’ve always been a fan of chocolate flourless cookies, so these were a no brainer for me to try. Flourless fudge walnuts cookies. How good do they sound? There’s another ironic thing.. this flourless recipes comes from King Arthur Flour. Thanks, I guess?

These cookies are definitely not the ones to pack and bring somewhere. They’re mushy, gooey, and fall apart in your hands. They don’t stack well and can be reshaped even after they’ve baked.

I’ve always preferred a crispier flourless cookie with a soft interior, kind of like a meringue. These cookies are not it. They’re soft all around. They taste like raw cookie dough even after they’ve been baked. To me, that’s a wonderful taste. Others might not be as fond of the texture, though. Just a warning!

Flourless Fudge Walnut Cookies

Ingredients

2 1/4 cups confectioners' sugar
1/4 teaspoon salt
1 teaspoon espresso powder, optional but good
1 cup cocoa powder, natural or Dutch-process cocoa
3 large egg whites
2 teaspoons vanilla extract
2 cups chopped walnuts

Directions

Line a baking sheet with parchment paper or Silpat.
Whisk together the egg whites and vanilla. In a separate bowl, whisk together the dry ingredients, except for the nuts. Stir the wet and dry ingredients together. Scrape the bottom and sides of the bowl, and stir again until smooth. The sticky batter will be the consistency of a thick syrup. Add the chips and/or nuts, if you're using them.
Drop the batter onto the prepared baking sheets in 3" circles (for large cookies), or 1 3/4" to 2" circles (for smaller cookies); a tablespoon cookie scoop or teaspoon cookie scoop, respectively, work well here. Let the cookies rest on the baking sheets for 30 minutes, while you preheat your oven to 350°F.
Bake the cookies for 7 minutes (for smaller cookies), 8 to 9 minutes for the larger cookies; they should spread slightly, become somewhat shiny, and develop faintly crackly tops. Note: large cookies with added chips/nuts will need to bake for 10 minutes.
Remove the cookies from the oven, and allow them to cool right on the pan. When they're nearly cool, carefully loosen them from the pan with a spatula.

https://lovintheoven.com/day-2-flourless-fudge-walnut-cookies/

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