Lovin' From the Oven

Chocolate Chip Cookie Dough Balls

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Happy early Halloween! What are everyone’s plans for the holiday? Dressing up? I’ve always been a Halloween home body, giving out candy to kids that go trick or treating. I can’t believe how fast this year is going! I’m already starting to listen to Christmas music on Spotify. What can I say, it gets me in the baking mood. Michael Buble’s new Christmas CD is definitely a keeper!

As I’ve said before, I’ll never stop trying chocolate chip cookies, regardless of how great of a recipe I have. This one was just different enough to entice me into baking. They’re from Chic Life and are bite sized, cakey cookies. It’s not very sweet on its own, so it’s great for the ones missing a sweet tooth. The texture reminded me of a shortbread. If you like your cookies on the sweeter side, roll the cookie doll balls into sugar just prior to baking. This recipe is a keeper for many, but it just wasn’t for me (only because I’m a fan of sweet sweets!).

Ingredients:

  • 1 1/2 cups unbleached all-purpose flour 
  • 1/2 tsp salt 
  • 1/4 tsp baking powder 
  • 1/8 tsp baking soda 
  • 1/2 cup brown sugar 
  • 3/4 stick butter, softened/room-temp 
  • 1 tbsp sugar 
  • 1 egg
  • 1/2 tsp vanilla 
  • 1/2 cup semi-sweet chocolate chips 

Directions:

  1. Pre-heat oven to 350 degrees F. 
  2. Cream together the butter and sugars. Mix in the egg and vanilla.
  3. Add in the flour, salt, baking powder, and baking soda.
  4. Fold the chocolate chips into the dough and refrigerate for at least 20 minutes.
  5. Roll the dough into balls and bake for 10-14 minutes. 

Chocolate Chip Cherry Oatmeal Cookies

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While wandering the aisles of Costco, I get tempted to buy things I might not need. Example? These dried tart cherries. They sounded good in my head, but by the time I got home and ate some, I was already regretting it. They were definitely too “tarty” for eating plain. My solution? Throw them in cookies! Cookies make everything better.

The cherries still stood out after being baked, but not as bad as straight out of the bag. If you’re fan of a tart taste, then try these cookies. The dark chocolate tone down the cherries and the oatmeal finishes off your palette. They’re not as thick as I’d like them to be, but that could be fixed by pulling them out of the oven just a bit earlier after refrigerating the dough. Recipe from Showfood Chef.

Ingredients

  • 1 cup oatmeal 
  • 1 cup flour 
  • 1/4 tsp. baking powder 
  • 1/4 tsp. baking soda 
  • 1/4 tsp. salt 
  • 1/4 tsp. cinnamon 
  • 1 stick (8 Tbls. butter) 
  • 1/2 cup brown sugar
  • 1/2 cup sugar 
  • 1 tsp. vanilla 
  • 1 egg 
  • 1/2 cup dark chocolate chips 
  • 1/4 cup dark dried cherries, chopped 

Directions

  1. Preheat the oven to 350F. 
  2. Beat the butter, both sugars, and vanilla until creamy. Stir in the egg.
  3. Add the flour, oatmeal, baking powder, baking soda, salt, and cinnamon until just combined.
  4. Gently Stir in the chocolate chips and dried cherries. 
  5. Scoop out cookie dough in tablespoon sized balls and place on a baking sheet. 
  6. Bake for 10-12 minutes. Take them out and let them cool for five minutes before removing from pan.

Brookies in Reverse

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I brought these to a potluck, but sadly, they were out-shined by another bar recipe that I brought (coming soon! hint: they had nutella). That doesn’t mean that the brookies weren’t good… it just means the other bar was breathtaking.

I’ve made brookies before, but the other way: brownie cookies. These are the reverse: cookie brownies. So perhaps these should appropriately be called crownies? Nahhh, that just sounds like a nickname for a crook. How can you go wrong with a brownie and a cookie? They’re the most standard items in the dessert world. Combine the two and you’ve got simplicity at its finest. From Buns in my Oven.

Feel free to sub a boxed mix of brownies in instead of making it from scratch!

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Click here for a printable recipe

Ingredients
For the brownies:

  • 1 cup (2 sticks) butter 
  • 2 1/4 cups sugar 
  • 4 large eggs 
  • 1 1/4 cups cocoa powder 
  • 1 teaspoon salt
  • 1 teaspoon baking powder 
  • 1 teaspoon espresso powder, optional 
  • 1 tablespoon vanilla extract 
  • 1 1/2 cups all-purpose flour 
  • 2 cups semi-sweet chocolate chips 

For the cookies:

  • 2 1/4 cups all-purpose flour 
  • 1 teaspoon baking soda 
  • 1 teaspoon salt 
  • 1 cup (2 sticks) butter, softened
  • 3/4 cup granulated sugar 
  • 3/4 cup packed brown sugar 
  • 1 teaspoon vanilla extract 
  • 2 large eggs 
  • 2 cups semi-sweet chocolate chips

Instructions
For the brownies:

  1. Melt the butter in pan over low heat. Mix in the sugar and stir continuously until smooth. Do not allow sugar mixture to boil. 
  2. Pour butter mixture into a a stand mixer. Mix in the cocoa powder, eggs, salt, baking powder, espresso powder, and vanilla extract. Fold in the flour and chocolate chips until well combined. Set aside. 

For the cookies:

  1. Preheat the oven to 350 degrees. 
  2. Cream together the butter, both sugars, and vanilla until creamy.
  3. Add eggs, one at a time, mixing well after each addition. Gradually beat in the flour, baking soda, and salt. Stir in the chocolate chips. 
  4. Pour the brownie batter into a greased 9 x 13 dish. Drop small spoonfuls of the cookie dough on top of the brownie batter. 
  5. Bake for about 30 minutes or until a toothpick inserted into the brownie portion comes out mostly clean.

Totally unrelated, but I learned how to do a fishtail braid. I was so excited that I even made a video to share with you! I originally shared this on my style blog. I apologize in advance for my frozen face the last ten seconds. Feel free to skip over that part, I’m a newbie.

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