chocolate chip Archives - Page 21 of 71

Day 4: Ranger Cookies

December 7, 2013 by kim 6 Comments

Day 4 of my 12 days of cookies: Ranger Cookies! I’m not quite sure what Ranger Cookies really are, but I was always under the impression that they were cookies with everything thrown into them. That’s pretty accurate with these cookies.

The Pampered Chef sent over some baking supplies for me to experiment with and I instantly fell in love with their cookie scoop! I’ve gone through a number of cookie scoops, most of them breaking after a couple of uses. Even though I’ve only used The Pampered Chef’s cookie scoop twice, it feels a lot sturdier than my previous ones. It glides smoothly and doesn’t require a ton of pressure to release the dough. Let’s see how it lasts with more time and use!

I also used their non-stick mat, which did just that. All of the baked cookies slid right off of the mat without a hitch. I liked how the mat had measurements and outlines so you can evenly space your cookies apart. It’d be great for making macarons (I really need to attempt those soon)!

Look how perfect these cookie scoops are! It makes my life so much easier not having to form each dough piece into a ball with my hands.

I also used the mini serving spatula to take the cookies off of the baking sheet. It was the perfect size for my half sheet baking pan without hitting the cookies next to it.

I’m pretty sure all that I make in December are cookies… all. day. long. I don’t mind it, it gets me into the Christmas spirit. I make batches of dough a couple of days before I need to bake them, refrigerate the dough, and then bake away when I’m ready. That way, I don’t have as many dishes to do in one day. Breaking the process down into two different days really helps me with my bulk baking.

Even those these cookies have a ton of mix-ins, the flavor wasn’t all there for me. They still seemed like they were lacking some sweetness. I would definitely add more vanilla extract the next time around. I would also use Frosted Flakes rather than plain Corn Flakes to mix in. Recipe is slightly adapted from Serious Eats.

Ranger Cookies

Ingredients

1 1/3 cups all purpose flour
1 cup rolled oats
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temperature
3/4 cup packed light brown sugar
1/4 cup sugar
1/2 teaspoon vanilla extract
2 eggs
1 cup corn flakes
1/4 cup milk chocolate chips
1/4 cup dark chocolate chips
1/2 cup shredded coconut

Directions

Preheat oven to 350°F. Line two baking sheets with parchment paper or use a silicone baking mat.
Cream together the butter and sugars. Add in the vanilla and eggs.
Gradually stir in the flour, oats, baking soda, baking powder, and salt.
Stir in cornflakes, chocolate chips, and coconut.
Using a cookie scoop, drop dough by the rounded teaspoons onto prepared baking sheets.
Bake 12 minutes, or until edges begin to golden.

https://lovintheoven.com/ranger-cookies/

This is a sponsored post, but as always, the opinions expressed are my own.

Day 3: Oatmeal, Cranberry, and Chocolate Chunk Cookies

December 7, 2013 by kim 1 Comment

Day 3 of my 12 days of cookies: Oatmeal, Cranberry, and Chocolate Chunk Cookies. I’m currently in Seattle at the moment and it’s so cold here that I feel like my fingers are going to fall off while typing this. How do people live in twenty degree weather? I met up with a dear friend for lunch and walked about a mile from my hotel to my favorite bakery here, Macrina.

The walk wasn’t bad, I always love walking around in this city. The cold didn’t hit me until the second half of the mile. My face started to go numb and my legs felt as if they were moving automatically. I couldn’t tell if I was walking or not anymore. Thank goodness for my headband because I’m sure my ears would have fallen off otherwise. Maybe I’m just being a baby, but it’s COLD in Seattle! I can only imagine the weather on the east coast right now.

My soon to be sister-in-law brought this pestle and mortar as a souvenir for us when they went on their cruise down to Mexico last year. I usually use it as a candy dish, but decided to actually use it for what it’s intended for: grinding and crushing! It took quite a bit of manpower to break down the oats, but I loved doing it. Sure, I could have used a food processor to get it done in a matter of seconds, but where’s the fun in that?

The original recipe had normal oats, but I crushed mine to get a finer texture.

This is a nice, thick cookie that reminds me of morning granola or trail mix bars. They’re packed with flavor and texture. Recipe comes from The Food Network.

Day 3: Oatmeal, Cranberry, and Chocolate Chunk Cookies

Ingredients

1 cup all-purpose flour
3/4 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1 stick unsalted butter, at room temperature
1/2 cup light brown sugar
1/2 cup sugar
1 large egg, at room temperature
1/2 teaspoon pure vanilla extract
2 cups old fashioned oats, ground or pulsed in a food processor
1 cup dried cranberries
1 (4-ounce) Ghiradelli 60 percent cacao bittersweet chocolate bar, chopped into 1/4-inch chunks

Directions

Preheat the oven to 350 degrees F.
In a mixing bowl, cream together the butter and sugars. Add the eggs and vanilla.
Gradually mix in the flour, cinnamon, baking powder, baking soda, and salt until just combined.
Stir in the oats, cranberries and chocolate chunks.
Drop the dough by rounded spoonfuls and bake for 8-10 minutes.

https://lovintheoven.com/oatmeal-cranberry-and-chocolate-chunk-cookies/

Day 1: Oreo-doodles

December 5, 2013 by kim 1 Comment

I’m ecstatic to share with you guys that I’m one of Rodelle’s Brand Ambassadors for December! I couldn’t be more thrilled to be working with a company producing products that I’m so passionate about.

I’ve talked about how much I love their baking cocoa before, and bear with me because I’m going to do it again. It’s one of those “once you start, you can’t stop” situations. The moment you try Rodelle’s baking cocoa, you won’t be able to go back to any other brand. Last time, I used it to make brownies. This time, we’re making oreo-doodles!

You could even use the holiday Oreos to make a more festive cookie. I used mint because I’m a sucker for the dark chocolate/mint flavor combination.

You can tell the quality of ingredients used in your recipe by tasting your cookie batter. This cookie dough is rich, deep in chocolate flavor, and perfectly sweet. It’s not overwhelming or bitter, which is the most important thing to me. Who wants to eat a bitter tasting cookie?

Most of the Oreo filling seemed to have melted into the cookie while baking, so you don’t get as strong of a color that I was hoping for. Maybe buying Holiday Oreos wouldn’t make a difference from the regular ones.

It still makes one heck of a cookie.

Oh, I forgot to mention that I’m also kicking off my 12 days of cookies! I have been doing it for the past couple of years and we all know we could use some extra cookie recipes during the month of December.

In case you need some inspiration from last year, I’ll recap the cookies I made:

And now the recipe for the Oreo-Doodles from Gimme Some Oven

Day 1: Oreo-doodles

Ingredients

1 cup all-purpose flour
1/2 cup Rodelle's gourmet dutch-processed baking cocoa
1/2 tsp. baking soda
1/2 tsp. salt
4 ounces coarsely chopped dark or semisweet chocolate
1 cup semisweet chocolate chips
1 stick (1/2 cup) unsalted butter
1 1/2 cups sugar
2 large eggs
1 tsp. Rodelle's vanilla extract
12 Oreo cookies, finely-crumbled (I used mint Oreos)

Directions

Preheat oven to 325 degrees.
In a microwave safe bowl or a double-boiler, melt together the coarsely chopped chocolate with the butter, stirring constantly.
Place the batter into your mixer and add the eggs, sugar, and vanilla. Mix on medium speed until combined.
Gradually stir in the flour, cocoa powder, baking soda, and salt until just combined.
Fold in the chocolate chips.
Form the dough into tablespoon sized balls and roll each ball in the crumbled Oreos until covered.
Place balls two inches apart on parchment-lined baking sheets and bake for 12-15 minutes, until the cookies are flat and begin to crack. Don't overbake!

https://lovintheoven.com/oreo-doodles/

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