Lovin' From the Oven

Day 6: Chewy Nutella Cookies

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Day 6 of my 12 days of cookies: Yes, I am still working on my two Costco sized jars of Nutella. No complaints here! I’m “rationing” it more than I am “working” on it. Nutella is a gift from the Gods… the hazelnut Gods. They bake so well into desserts that I couldn’t have a 12 days of cookies without having something Nutella on the list.

These cookies stayed chewy for days after being baked. They didn’t thin out too much and remained sturdy, despite the fact that they were so soft. They crackled on the top and baked uniformly, having the same consistency from the middle to the edge. Recipe from Erin’s Food Files.

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Day 6: Chewy Nutella Cookies

Ingredients

  • ½ cup unsalted butter, at room temperature
  • ½ cup granulated sugar
  • ½ cup firmly packed light brown sugar
  • ½ cup Nutella
  • 1 egg
  • 1 tsp. vanilla
  • 1 ½ cups flour
  • 1 tsp. baking soda
  • ¼ tsp. salt
  • 1/3 cup mini chocolate chips

Directions

  1. Preheat oven to 350F.
  2. Cream butter with both sugars until light and fluffy. Stir in the egg, vanilla, and Nutella.
  3. Add the flour, baking soda, and salt into the wet mixture until just combined. Fold in the chocolate chips.
  4. Drop the dough by tablespoons onto baking sheet and bake for 6-7 minutes.
https://lovintheoven.com/day-6-chewy-nutella-cookies/

Day 4: Mocha Almond Fudge Cookies

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Day 4 of my 12 days of cookies: Sometimes chocolate just isn’t enough for us no matter how much of it we have. That’s when my good friend coffee comes in. Not only does coffee bring out the chocolate flavor, but it gives you an additional boost to keep you going throughout your day. I never used to drink coffee, but I find myself adding a little more to my daily routine each year. My only peeve about coffee is that it stains your teeth! What a bummer.

Good and effective instant coffee is hard to come by (I don’t own a coffee maker), so imagine my surprise when I actually discovered one that was strong enough to keep my DB alert throughout finals week. This one is from Trader Joe’s and really stood out in the cookie after baking. Other instant coffee powders that I’ve used in the past seem to dissolve in the oven, but not this baby!

These cookies were bold. They definitely aren’t for the light hearted. The almond adds a great texture to a somewhat fudgy cookie. Make sure not to over bake them or you’ll end up with cakey cookies! Recipe from How Sweet Eats.

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Day 4: Mocha Almond Fudge Cookies

Ingredients

  • 1 cup butter, at room temperature
  • 1 1/2 cups sugar
  • 2 eggs
  • 2 teaspoon vanilla
  • 2 cups flour
  • 1/2 cup cocoa powder
  • 2 tablespoons instant coffee powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/8 teaspoon cinnamon
  • 2/3 cup chopped almonds
  • 1 cup chocolate chips

Directions

  1. First roast the chopped almonds and cinnamon in a pan over low to medium heat for about ten minutes, rotating every now and then. Set aside.
  2. Cream together the butter, sugar, eggs, and vanilla.
  3. Add in the flour, cocoa powder, coffee powder, baking soda, and salt.
  4. Gently fold in the chocolate chips and almonds. Refrigerate dough for at least two hours.
  5. Preheat oven to 350 degrees. Roll dough into tablespoon-sized balls and bake on sheet for 8-10 minutes.
https://lovintheoven.com/day-4-mocha-almond-fudge-cookies/

Day 3: S’mores Bar Cookies

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I went out today and bought my Christmas cards to send out. That’s my favorite part of the holidays.. using a ton of stamps and putting old school envelopes in the mailbox! Do you send out Christmas/Hanukkah cards?

Day 3 of my 12 days of cookies: Since my last s’mores cookie bars was such a hit, here’s another variation that’s just as good. The only thing that I shouldn’t have done is use cinnamon graham crackers.. it really offsets the taste of the s’mores. Stick to the plain graham crackers no matter how much better the cinnamon one truly is.

What I loved the most is that the cookie baked perfectly into the shape of the graham cracker after cutting it. The graham cracker does soften while in the oven, but it still has a bit of a crispy bite. You can add more than one chocolate piece on top of each cookie if you like your s’more chocolate ratio to outweigh the marshmallow and graham cracker. Recipe from The Girl Who Ate Everything

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Day 3: S’mores Bar Cookies

Ingredients

  • 11 Tablespoons unsalted butter, softened
  • 1 cup brown sugar, packed
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1 teaspoon baking soda
  • ½ teaspoon sea salt
  • 1 teaspoon cinnamon
  • 2 ½ cups flour
  • 1/2 cup semi-sweet chocolate chips
  • 1 cup mini marshmallows
  • 3 regular sized Hershey’s bars, broken into pieces
  • 1-2 packages graham crackers, broken into squares

Directions

  1. Preheat the oven to 375 degrees. Line baking pans with parchment paper. I used one 11x17 pan and one 9x13 pan but you can really use any sized pans you want.
  2. Lay out graham crackers side by side on the pans as close as possible (they should be touching).For thicker cookies, use less graham crackers and more dough.
  3. Cream together the butter and both sugars. Add the eggs and vanilla.
  4. Gradually mix in the dry ingredients: flour, baking soda, sea salt and cinnamon.
  5. Fold in the chocolate chips and marshmallows. Chill dough in refrigerator for 1 hour.
  6. Place rounded tablespoons of dough on graham crackers about 1 – 1 ½ inches apart. Use your fingertips to slightly press down.
  7. Bake for 5 minutes then remove from oven to press Hershey’s bar pieces on to the top.
  8. Bake for and additional 5 – 7 more minutes or until dough is beginning to turn golden brown at the edges. Make sure cookies are completely cool before cutting, otherwise you'll end up with a doughy mess!
https://lovintheoven.com/day-3-smores-bar-cookies/

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