Lovin' From the Oven

Day 8: Hot Cocoa Cookies

by 7 Comments

DSC_3694

DSC_3709

DSC_3684

DSC_3703

Day 8 of my 12 days of cookies: Hot cocoa cookies! Yes, the exclamation point is completely necessary. My DB claims that these are the best cookies that I’ve made so far, but I’m convinced he’s just as in love with Hershey’s special dark cocoa powder as I am. They can make any cookie taste good. To me, they didn’t really taste like hot cocoa; they tasted more like a normal chocolate cookie, but no complaints here.
I cooked them for a bit longer than the recipe called for because mine didn’t look at all done at the 12 minute mark, which resulted in extra melted marshmallows. Oops. These were a pain to take off of the baking sheet once done, so I’d recommend using a Silpat or some parchment paper prior to tossing in the oven. I wish my cookies came out thicker and fluffier, but these will do for now.
Recently, I’ve been getting a ton of questions about the cameras I use, so here’s a little sneak peek for you. Plus, you’ll get to see how I shoot all of my food pictures! Nothing fancy… just a little bit of natural light and a stool to limit my shaky hands. I’m using a Nikon D40x and my DB took this picture using a Canon Rebel t2i.
IMG_0679

IMG_0684

I also use a Nikon D80 and for my food review shots, I use my Canon S90, which comes with me everywhere I go. When I’m in the kitchen, you’ll always find me in an oversized sweater and sweats. Comfy bakers make the best desserts, don’t cha know.

This recipe comes from How Sweet It Is, which makes approximately 24 cookies.

  • 1 cup butter, at room temperature
  • 1 1/2 cups sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 cups flour
  • 1/2 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup marshmallow fluff
  • 1 cup chocolate chips
  • 1 cup mini marshmallows

  1. Cream butter, sugar, eggs and vanilla until fluffy. Add flour, cocoa powder, baking soda and salt and mix until combined. Stir in marshmallow fluff.
  2. Fold in chocolate chips and marshmallows. Cover dough with plastic wrap and refrigerate for 30 minutes to 1 hour. Remove, and roll into 1 1/2-inch balls.
  3. Preheat oven to 350 degrees.
  4. Bake for 10-12 minutes. Allow cookies to completely cool before removing. Patience! These cookies are very sticky!

Day 4: Trifecta Cookies

by 5 Comments

DSC_0314

DSC_0258

DSC_0318

DSC_0330

DSC_0285

Day 4 of my 12 days of cookies: Trifecta Cookies. What the heck are trifecta cookies? Well, they’re the perfect blend of chocolate chip, oatmeal, and peanut butter cookies, all rolled into one. They were deeeelish. The oatmeal didn’t overpower the rest of the cookie. In fact, you could barely even tell it was there. My DB even finished a whole cookie. He NEVER eats anything with oatmeal! I normally don’t eat peanut butter cookies, but I ate three of these right out of the oven. Bottom line? These cookies are here to please everyone… even the haters.

I sent these cookies out to the winners of my last giveaway and got wonderful feedback from them. So far, they’ve been loved all around! I substituted reduced fat peanut butter for the regular peanut butter, and it really didn’t make a difference. Who knew that you can skimp on the fat and still have it taste good? Not me! These cookies are ever so slightly adapted from The Novice Chef Blog.

  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 stick unsalted butter, softened
  • 1/2 creamy natural peanut butter (I used reduced fat Jif peanut butter)
  • 1/2 cup granulated sugar
  • 1/3 cup light brown sugar
  • 1 teaspoon vanilla extract
  • 1 egg
  • 1/2 cup old fashioned oats
  • 1 cup semisweet chocolate chips
  1. Whisk together flour, baking soda and salt in a small bowl and set aside.
  2. Cream together butter, peanut butter, granulated sugar, brown sugar and vanilla extract on medium speed for about 3 minutes. Add the egg and beat to combine. Reduce the speed to low and gradually add in the flour and mix until combined. Stir in the oats and the chocolate chips.
  3. Refrigerate the dough overnight or up to 24 hours.
  4. Preheat oven to 350 degrees.
  5. Roll the dough out into balls and place about two inches apart on a baking sheet.
  6. Bake for 10 minutes until golden brown. Let cool for a few minutes on baking sheet then move to a wire rack. Makes 22-24 cookies.

Day 2: Triple Chocolate Cranberry Oatmeal Cookies

by 10 Comments

DSC_3422

DSC_3416

DSC_3394

DSC_3435

Day 2 of my 12 days of cookies: Triple Chocolate Cranberry Oatmeal Cookies. Yeeeeesh. How long can a cookie’s name get? That’s okay, because these cookies will leave you speechless anyways.
These cookies were a hit! Best eaten the day of. The mixture of the three chocolates fuse together with the dried cranberries. It may seem like a lot of mix-ins, but it really doesn’t take away from the cookie dough itself. I haven’t made oatmeal cookies in so long that I almost forgot how good they were. Thanks for the reminder, Epicurious! These cookies get that beautiful golden trim around the outside, with a hearty and chewy inside. Under bake them a bit for a chewier bite (like I do)!
I really love this time of the year. The internet explodes with plenty of desserts and food porn. It seems as if December is when bloggers try to bake as many sweets as possible, leaving me drooling all over my computer screen. It’s also my favorite time of the year because I get to watch Love Actually everyday and not seem like a crazy person. Although, I’m pretty sure my DB hid it somewhere from me to stop me from playing it so much. What can I say… It’s the perfect Christmas movie! I adore everything about it. What are your favorite holiday movies?
  • 1 cup all purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 1/4 sticks unsalted butter, softened
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1 large egg
  • 1 1/2 teaspoons vanilla extract
  • 1 cup old-fashioned oats
  • 1/2 cup semisweet chocolate chips
  • 1/2 cup milk chocolate chips
  • 1/2 cup white chocolate chips
  • 1/2 cup dried cranberries
  1. Whisk flour, baking soda, cinnamon, and salt in medium bowl to blend. Set aside.
  2. Cream butter and both sugars in large bowl until smooth. Beat in egg and vanilla.
  3. Add flour mixture and oats and stir until blended. Stir in all chocolate chips and cranberries.
  4. Flatten cookie dough into a one inch thick rectangle. Cover with plastic wrap and chill until firm, at least two hours, or overnight.
  5. Preheat to 350°F.
  6. Just before baking, cut dough into one inch squares and place on baking sheet at least two inches apart.
  7. Bake cookies until edges are light brown, about 12 minutes. Cool on sheets 5 minutes. Transfer to rack and cool completely.

Categories