Lovin' From the Oven

Oatmeal Chocolate Chip Cookies

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Why is it always so hard to blog the first quarter of the year? I’m the worst. Apologies.

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I’ve had a lot of kitchen fails recently with cookies that come out completely flat. I’m talking so flat that I can’t even take them off of the baking sheet without breaking them into a million pieces. We all have our off days/weeks/months(?). I’m no different.

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These cookies are still a little flat for my liking, but they still hold their shape. That’s okay because this cookie dough is all sorts of yum.

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Hopefully this baking slump passes by sooner rather than later!

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From Aristocrafty (adapted slightly from Favorites cookbook)

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Oatmeal Chocolate Chip Cookies

Ingredients

  • 1 cup butter
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 eggs
  • 2 tsp vanilla
  • 1 tsp salt
  • 1/2 tsp baking powder
  • 2 tsp baking soda
  • 2 1/4 cup flour
  • 2 cups oats
  • 2 cups semisweet chocolate chips

Directions

  1. Preheat oven to 350 degrees F.
  2. Cream together butter and sugars. Add eggs and vanilla and mix well.
  3. Add salt, soda, powder, flour and mix just until combined. Mix in oats and chocolate chips with a wooden spoon.
  4. Drop rounded balls of dough onto baking sheet and bake for 10-12 minutes.
https://lovintheoven.com/oatmeal-chocolate-chip-cookies/

Day 12: Flourless Monster Cookies

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Day 12: Flourless Monster Cookies.

I just finished up making all of my dough for next week’s holiday baking. This is the first year that I’ve done it in my apartment (usually, I prepare and bake everything at my parent’s house, where they have ample counter space and a double oven). It was quite the challenge! I’ve learned a couple of things from spending all day in my kitchen…

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1. I need a bigger kitchen. My kitchen has no counter space and probably measures around 9×6 feet. Believe it or not, this isn’t the smallest kitchen that I’ve had. It’s definitely not big enough for my holiday baking! I’m worried about next week, when I actually have to bake all the dough. Where are all the cookies going to go? I told my DH that I’m okay with a house that has 50% kitchen, 50% living space. That’d actually be ideal for me.

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2. I also need a bigger KitchenAid. I have the standard artisan series that comes in holding 5 quarts, but my dough practically spills out of the sides of the bowl for my double batches. It’s wonderful for my daily baking, but for the holidays, it’s just not cutting it.

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3. I go through A LOT of eggs, sugar, and flour. I’m a little weakling and those 25 pound bags of flour of Costco are a hazard in the kitchen when I’m trying to refill my flour container by myself.

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I found mini M&M’s in holiday colors and instantly snagged three bags for my baking this year. Score! These cookies are a peanut butter lover’s dream. I’d recommend baking for a little longer than the recommended time, though. Mine still came out a little undercooked. This recipe may not have any flour in it, but the oats sub in just fine.

Recipe from Show me the Yummy

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Flourless Monster Cookies

Ingredients

  • 3 eggs, room temperature
  • 1 and ¼ cups packed dark brown sugar
  • 1 cup granulated sugar
  • ½ teaspoon salt
  • ½ teaspoon vanilla extract
  • 1 and ½ cup creamy peanut butter
  • 1 stick unsalted butter, softened (1/2 cup)
  • 1 ½ cup M&M's
  • 2 teaspoons baking soda
  • 4 and ½ cups instant oats

Directions

  1. Start by whisking together room temperature eggs, brown sugar, and granulated sugar.
  2. Once the eggs and sugars have combined, stir in salt, vanilla extract, peanut butter, and room temperature butter. Mix this until the peanut butter and butter have been fully incorporated.
  3. Now, stir in M&M's, chocolate chips, baking soda, and oatmeal.
  4. Cover and chill for at least 2 hours.
  5. Preheat your oven to 350 degrees F.
  6. Scoop your cookie dough onto a prepared baking sheet and bake for 8 minutes. Remove from the oven and let set for 3 minutes.
https://lovintheoven.com/day-12-flourless-monster-cookies/

Day 11: Almond Vanilla Pudding Cookies

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Day 11: Almond Vanilla Pudding Cookies. Adding a package of pudding is such an easy thing to do and it makes your cookies soft for days. Just look at these fellas.

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Oh, we’re already on day 11 of 12 of my cookies? That went by so fast! Maybe next year, I’ll have to up it to 24 days of cookies instead. 😉

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As much as I love using vanilla extract, it’s nice to change things up every once in a while. Almond extract is a great substitute because the flavor is stronger and a tad different.

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I always think of almond jello whenever I use almond extract in my baking. It smells so darn good.

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Recipe from Chef In Training

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Almond Vanilla Pudding Cookies

Ingredients

  • ¾ cup butter, softened
  • ¾ cup brown sugar
  • ¼ cup sugar
  • 1 (3.4 oz) package instant vanilla pudding, dry
  • 2 eggs
  • ½ tsp almond extract
  • 1 tsp vanilla
  • 1 tsp baking soda
  • 2 1/4 cups flour
  • 1 1/2 cups white chocolate chips

Directions

  1. Preheat oven to 350 F.
  2. In a large bowl, cream butter and sugars together. Add in pudding package and beat until well blended.
  3. Add eggs, vanilla and almond extract.
  4. Add flour and baking soda slowly until just incorporated.
  5. Stir in white chocolate chips.
  6. Roll into 1" balls and place on baking sheet.
  7. Bake at 350 F for 10-12 minutes.
https://lovintheoven.com/almond-vanilla-pudding-cookies/

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