Lovin' From the Oven

Day 2: Almond Oat Chocolate Chip Cookies

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I just finished my first flight on the job and I absolutely LOVED it! Being in the air for 11 hours definitely takes its toll on you, though. I guess it’s just something you get used to. My schedule’s been off ever since I got home, eating my lunch for breakfast and popcorn for dinner. I wouldn’t mind eating cookies for every meal…

Can you believe that on my first trip I forgot my wallet? I was freaking out because I was in another state without any money or my license. Thank goodness for the amazing crew because they made sure I was well taken care of!

Day 2 of my 12 days of cookies: A spruced up chocolate chip cookie with some additional health benefits from all that almond meal. These cookies were a little cakey, but they sure do beat eating almond butter from the jar. This was the first time I ever bought almond butter and will most likely be my only. It’s got nothin’ on peanut butter! The fastest way to use up something you’re not fond of is by throwing lots of it into baking. The result? Something I would actually eat. Recipe adapted from Chocolate and Carrots.

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Day 2: Almond Oat Chocolate Chip Cookies

Ingredients

  • 3/4 cup AP flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 3/4 cup ground almond meal (I got mine from Trader Joe's)
  • 3/4 cups old-fashioned oatmeal
  • 1 stick unsalted butter, room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1/2 cup almond butter
  • 8 ounces dark chocolate bar, roughly chopped (I used TJ’s Pound Plus Bittersweet chocolate)

Directions

  1. Preheat the oven to 350°F.
  2. Beat the butter and sugar together. Mix in the vanilla, eggs, and almond butter.
  3. Stir in the dry ingredients: flour, baking powder, baking soda, and salt. Gradually stir in the almond meal and oats until just combined. Fold in the chocolate.
  4. Scoop by the tablespoons onto your baking sheet and bake for 10 minutes.
https://lovintheoven.com/day-2-almond-oat-chocolate-chip-cookies/

Peanut Butter Blondies with Chocolate Covered Sunflower Seeds

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We survived through the first food coma of the year and are quickly rolling around to the next (and my favorite!!). Christmas is especially my favorite holiday because that means I get to bake non-stop without looking like a crazy person. I’ll just look like I’m caught up in the holiday cheer!

What’s even better is that my friends over at Oh Nuts are on top of the upcoming season and sent me some goods to get my baking started. I love that you can choose your specific color of chocolate covered sunflower seeds or go for an assortment, like I chose to. Next time, I’ll go for the holiday assortment to really kick my Christmas baking up a notch. Not only do they taste good, they make desserts look extravagant!

As for these bars, I had to bake them twice in a week since my DB devoured the first batch. I left a good chunk of the pan at home for pictures and asked my DB if he wanted me to leave any to eat. He replied, “Nope! I don’t want any. I won’t eat anything.” When I came home from work, they were all gone and I was picture-less. The first thought that came through my mind was, “My blog! I have to blog about everything I make! How am I going to blog about these?!” So there I was, making them again, two nights in a row. Ohhhh the life of a food blogger.

It’s okay, though…. the both times that I made these bars, they disappeared within 24 hours. That’s gotta mean something, right? Recipe from Lindsey Yeo.

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Peanut Butter Blondies with Chocolate Covered Sunflower Seeds

Ingredients

  • ¼ cup unsalted butter, melted
  • 1 cup brown sugar
  • ½ cup peanut butter
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup flour
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ cup toppings (I used semisweet chocolate chips and chocolate covered sunflower seeds from OhNuts!)

Directions

  1. Preheat oven to 325 degrees. Line an 8″ square pan with foil.
  2. In a mixing bowl, mix the butter, sugar, and peanut butter. Stir in the eggs and vanilla. Gradually incorporate the flour, salt, baking powder, and baking soda.
  3. Spread batter in the pan and sprinkle toppings evenly over the top and press down a bit. Bake for 20 to 25 minutes.
https://lovintheoven.com/peanut-butter-blondies-with-chocolate-covered-sunflower-seeds/

Corn Starch Chocolate Chip Cookies

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Sorry I’ve been so boring lately. Unfortunately, I’ll be boring until the end of this month because my attention is elsewhere. Study, study, study!

Yes, you guessed it… another chocolate chip cookie. I saw this popping up all over Pinterest claiming to be the best chocolate chip cookies, so I had to test it out. Corn starch in cookies? I wonder what that does..

Let me tell you, it doesn’t make anything better. If anything, it dries out the batter! They were extremely cakey (not the kind of texture I’m going for) and nothing special. But hey, I guess my favorite kind of cookie isn’t everyone’s! Recipe from Apple a Day.

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Corn Starch Chocolate Chip Cookies

Ingredients

  • 3/4 c. unsalted butter, softened
  • 3/4 c. brown sugar
  • 1/4 c. granulated sugar
  • 1 egg
  • 2 tsp. vanilla extract
  • 2 c. all purpose flour
  • 2 tsp. cornstarch
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 cup bittersweet chocolate chips

Directions

  1. Preheat oven to 350 degrees.
  2. In a mixer, cream butter and both sugars. Add in the egg and vanilla.
  3. Mix in the flour, cornstarch, baking soda, and salt. Stir in the chocolate chips.
  4. Scoop dough into tablespoons and drop onto baking sheet
  5. Bake for 8-10 minutes.
https://lovintheoven.com/corn-starch-chocolate-chip-cookies/

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