Lovin' From the Oven

Day 8: Hot Cocoa Cookies

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Day 8 of my 12 days of cookies: Hot Cocoa Cookies. I can’t believe that I’ve never made any form of hot cocoa cookies on my blog yet! I don’t know I missed that bandwagon, considering they’ve been floating around the internet for quite a while.

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I’m currently in Las Vegas right now kicking off the start of his winter break, so this post will be a quick one. I’m still trying to figure out how I’m going to wear “Vegas dresses” in 40 degree weather. I’d much rather be wearing a parka, sweatpants, and warm, fuzzy boots with snow socks. I’m still debating with my DF to let me do it while he’s dressed in his button up shirt and slacks.

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Guys have it so much easier with their attire. They pretty much can never go wrong with the simple combination of a button up shirt and slacks. Girls have to figure out exactly what the event and dress code is so that they don’t wear a dress too long or too short. Not to mention shoes… my poor little feet will be shriveling in 5 inch heels while my DF has nice shoes and socks to keep him warm.

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I’ve learned my lesson on shoes, though. Feet are valuable and don’t last if you keep wearing uncomfortable shoes! Since I have to wear heels for work, I’ve resorted to the “grandma” brand of shoes. I’ll only wear heels with comfortable soles and ones that I can walk in for hours. Those brands usually turn out to be Aerosoles, Sofft, Clarks, Strictly Comfort, etc… aka “grandma” brand shoes. I’m okay with that.

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The chocolate taste in these cookies is very tame. You can barely taste that they’re chocolate. I would add a some dutch processed cocoa powder in next time to give it a boost.

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Recipe from From Pinot to Pampers

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Hot Cocoa Cookies

Ingredients

  • 1 1/4 cup room temperature butter
  • 1 cup white sugar
  • 2/3 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 3 1/4 cups flour
  • 4 packages instant cocoa (don’t use sugar free)
  • 1 1/4 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup semi sweet chocolate chips
  • 1 cup mallow bits

Directions

  1. Cream together the butter and both sugars.
  2. Stir in the eggs and vanilla.
  3. Gradually mix in the flour, cocoa, baking soda, baking powder, and salt until just combined.
  4. Fold in the chocolate chips and mallow bits. Refrigerate the dough for at least an hour.
  5. Preheat oven to 350 degrees. Drop the dough by rounded tablespoons onto baking sheet and bake for 9-11 minutes.
https://lovintheoven.com/hot-cocoa-cookies/

Day 7: Chewy Pumpkin Butter Cookies

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Day 7 of my 12 days of cookies: Chewy Pumpkin Butter Cookies. I’m not gonna lie, these cookies are pretty life changing. Pumpkin butter in general is pretty life changing. They’re a little on the flatter side, but it works with the texture. These cookies don’t have a strong pumpkin taste at all. It’s very subtle.

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I probably should have posted these cookies back near Halloween and Thanksgiving, but they were so good that I had to save them for my 12 days of cookies. Don’t fret, you can still find pumpkin butter at Trader Joe’s (and maybe Whole Foods? I’m not sure, I never shop there).

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These are lighter and softer than my favorite chocolate chip cookies, but they’re comparable.

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Trader Joe’s seriously has the most eye appealing packaging, don’t you think?

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Recipe from From How Sweet It Is

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Day 7: Chewy Pumpkin Butter Cookies

Ingredients

  • 1 1/2 sticks (12 tablespoons) unsalted butter, melted and cooled
  • 1 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg + 1 egg yolk
  • 2 teaspoons vanilla extract
  • 1/2 cup pumpkin butter
  • 2 1/2 cups all-purpose flour
  • 3 tablespoons cornstarch
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 tablespoon pumpkin pie spice
  • 1 1/4 cups chocolate chips

Directions

  1. Preheat oven to 325 degrees F.
  2. Cream together the melted butter and both sugars. Add in the egg, egg yolk, vanilla, and pumpkin butter.
  3. Gradually stir in the flour, salt, cornstarch, pumpkin pie spice and baking soda.
  4. Fold in chocolate chips. Refrigerate dough for 2 hours, then roll into golfball-sized balls.
  5. Bake for 12-15 minutes, or until cookies are crisp and slightly golden on the edges. Let cool completely.
https://lovintheoven.com/chewy-pumpkin-butter-cookies/

Day 5: Peanut Butter Oatmeal M&M Cookies

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Day 5 of my 12 days of cookies: Peanut Butter Oatmeal M&M Cookies. Pretty much, if you couldn’t make up your mind with what kind of cookie you should make, you end up with this. These cookies have a little bit of every classic cookie: oatmeal, peanut butter, and chocolate.
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I wouldn’t consider this an “oatmeal” cookie since there’s so little of it in the dough. Heck, you can’t even see it in these pictures! The strongest flavor here is the peanut butter. They don’t bake into perfectly shaped cookies, but I like how jagged they are. It shows that they’re truly homemade with love.

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I used mini M&M’s, but they’re getting harder and harder to find now and days. I used to be able to find bags of them at my local Target, but it seems as if they’ve gotten rid of their stash and no longer carry mini M&M’s. What a bummer! All of the other M&M flavors have replaced the minis. I’m crossing my fingers and hoping that they’ll return to the shelves after the holidays.

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Recipe is slightly adapted from Delectably Mine.

Print
Peanut Butter Oatmeal M&M Cookies

Ingredients

  • 1/2 cup butter
  • 1/2 cup white sugar
  • 2/3 cup unpacked brown sugar
  • 1/2 cup peanut butter
  • 1 teaspoon vanilla extract
  • 1 egg
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup rolled oats
  • 1/2 cup chocolate chips
  • 1/2 cup mini M&M's

Directions

  1. Preheat oven to 350 degrees.
  2. Cream together the butter and both sugars. Mix in the peanut butter, vanilla and egg until well blended.
  3. Gradually mix in the flour, baking soda and salt until just combined.
  4. Stir in the oats, chocolate chips, and M&M's.
  5. Drop by tablespoonfuls onto baking sheets.
  6. Bake for 10 to 12 until just browned.
https://lovintheoven.com/peanut-butter-oatmeal-mm-cookies/

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