Lovin' From the Oven

Day 12: Oreo Pudding Cookies

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Day 12 of my 12 days of cookies: Oreo Pudding Cookies. We have reached the end of the list! I figured I’d get my last post up today because the next couple of days are going to be a crazy whirlwind for me. I even prepped all the dough already last night, since I know I won’t have any time to today or tomorrow.

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So far, I’ve made seven different types of dough. I’m still pondering if that’s enough. That’s the motherly instinct inside me. Will 20 dozen cookies feed four families? I must seem crazy.. right?!

Christmas is the only holiday of the year that I’ll actually take requests from my DB’s cousins. The rest of the year, they get whatever I end up baking. For Christmas, I’ll give them their plain ol’ chocolate chip cookies and their white chocolate macadamia nut cookies. Gosh, I’m so mean…. but I can’t make the same cookies all the time! I can’t post recipes of the same cookie over and over on my blog. I’d win the award for the worst blog ever.

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But in all seriousness, I hope you spend the holidays with your loved ones, regardless of what cookie you’re eating. That’s why I’m signing off until after Christmas. I need to soak in my time of being at home with my family!

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So, from the bottom of my heart, happy holidays! Thanks for following my 12 days of cookies this year. Be safe, stay warm, and keep your bellies full!

These cookies are from The Girl Who Ate Everything and make about two dozen. The pudding in the mix makes these cookies like every other pudding cookie— they melt in your mouth.

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Day 12: Oreo Pudding Cookies

Ingredients

  • 1 cup butter, room temperature
  • 3/4 cup brown sugar
  • 1/4 cup white sugar
  • 1 (4.2 ounce) package instant Oreo Pudding mix
  • 2 1/4 cups flour
  • 1 teaspoon baking soda
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
  • 2 Hershey's Cookies N Cream Candy Bars broken into small pieces
  • 2 cups semi-sweet chocolate chips

Directions

  1. Preheat oven to 350 degrees.
  2. Cream together the butter and sugars. Mix in the pudding mix, eggs, and vanilla.
  3. Slowly stir in the flour, baking soda, and salt. Add in the cookies n' cream pieces and chocolate chips until just combined.
  4. Roll into balls and place on baking sheet.
  5. Bake at 350 degrees for 8 minutes. Let cookies cool on baking sheet for a little bit before removing them onto a cooling rack.
https://lovintheoven.com/day-12-oreo-pudding-cookies/

Day 11: Brown Butter Snickerdoodles

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Day 11 of my 12 days of cookies: Brown Butter Snickerdoodles. We all know my love for snickerdoodles. When I saw this little twist on it, I had to see for myself if the brown butter really made a difference in the cookie.

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Browning the butter took me a lot longer than I thought it would. I stood over my stove, questioning myself if the smell I was experiencing was “a nutty aroma.” How am I supposed to know what exactly that smells like if I’ve never smelt it before?

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I decided to go off of looks rather than smell. Once the butter turned a brown, amber color, I knew it was done. It really just takes two seconds for it to turn, too. You have to keep a really close eye on it to keep it from burning.

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These cookies held their shape in the oven, so I tried flattening them out a bit after they were baked. Bad idea. Flatten these a little before baking so you don’t get those ugly broken marks on the side of each cookie, like mine. These cookies are good, but they’re a bit more dry than I would have liked. Recipe from Ambitious Kitchen.

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Day 11: Brown Butter Snickerdoodles

Ingredients

  • 2 3/4 cup all purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons cream of tartar
  • 1/2 teaspoon cinnamon
  • ¼ teaspoon of salt
  • 2 sticks (1 cup) unsalted butter
  • 1¼ cup packed dark brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg plus 1 egg yolk
  • 1 teaspoons vanilla extract
    • For rolling mixture:
  • 1/4 cup sugar
  • 2 teaspoons cinnamon

Directions

  1. Melt the butter in a saucepan over medium heat. Make sure to constantly stir to prevent the butter from burning. After a couple of minutes, the butter will slowly brown and give off a nutty aroma. Make sure to keep stirring! Once it has reached that stage, pour butter into a bowl to cool for a couple of minutes.
  2. Mix together the butter and both sugars. Add in the egg, yolk, and vanilla.
  3. Slowly stir in the flour, baking soda, cream of tartar, 1/2 teaspoon cinnamon, and salt until just combined.
  4. Chill the dough in the refrigerator for two hours.
  5. Preheat the oven to 350 degrees F.
  6. Roll the dough into balls and then roll in the sugar/cinnamon mixture.
  7. Place dough balls on baking sheet and bake for 8-11 minutes.
https://lovintheoven.com/day-11-brown-butter-snickerdoodles/

Day 10: Pumpkin White Chocolate Oatmeal Cookies

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Day 10 of my 12 days of cookies: Pumpkin White Chocolate Oatmeal Cookies. As if you didn’t get enough pumpkin recipes in the month of November, I’m supplying you with some more. Pumpkin, pumpkin, everywhere!

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This cookie has everything that my DB hates– pumpkin and oatmeal. Yet to me, this was a heavenly combination. I’m all about using pumpkin in the fall/winter. Just look how festive they are!

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I can’t get over that we are officially one week from Christmas day. This year really did fly by. Heck, all the years seem to fly faster when you get older. My DB is officially half way through law school already. Eeeep! One and a half more years before we’ll be back in sweet ol’ Southern California.

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This SoCal weather right now strongly resembles NorCal weather. Gloomy, chilly, and light rain every hour or so. Regardless, it feels great to be home. My heart truly belongs in SoCal. There’s no where else I’d rather be.

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Enjoy these soft pumpkin cookies with a tall cup of chai tea to really get all your cinnamon flavors!

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Day 10: Pumpkin White Chocolate Oatmeal Cookies

Ingredients

  • 2 1/2 cups AP flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 2 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 1/2 tsp salt
  • 1 cup softened butter
  • 1 cup packed brown sugar
  • 1 cup sugar
  • 1 cup pumpkin
  • 1 egg
  • 2 tsp vanilla
  • 2 1/4 cups oats
  • 1 cup white chocolate chips

Directions

  1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
  2. Cream together the butter and both sugars. Mix in the pumpkin, egg, and vanilla.
  3. Slowly add in the flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt until just mixed.
  4. Fold in the oats and chocolate chips.
  5. Drop by rounded spoonfuls onto baking sheet and bake for 12-13 minutes.
https://lovintheoven.com/day-10-pumpkin-white-chocolate-oatmeal-cookies/

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