Lovin' From the Oven

Day 9: Oatmeal, Walnut, and Chocolate Chip Cookies

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Day 9 of my 12 days of cookies: Oatmeal, Walnut, and Chocolate Chip Cookies. This is another classic cookie that is found at most bakeries. It’s also a “safe” cookie, which means you can bring it to a pot luck or gathering and most people would eat it. Yes, I totally made that phrase up.

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I’m currently still in Vegas, but I have so much to do. You can look forward to my gift guide this weekend. It’s taken me a bit longer to put it together, but you bet your bottom dollar that I have one for this year!

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I thought that these cookies crumbled too easily. I like a softer, sturdier, cookie. Basically, I like soft cookies that won’t fall apart when I take a bit.

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Overall, these cookies are okay in my book.

Print
Oatmeal, Walnut, and Chocolate Chip Cookie

Yield: 3 dozen

Ingredients

  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup light brown sugar, packed
  • 1/2 cup sugar
  • 2 teaspoons vanilla extract
  • 2 eggs
  • 2 1/4 cups unbleached all-purpose flour
  • 1 1/2 teaspoon baking soda
  • pinch of salt
  • 1 teaspoon cinnamon
  • 1/2 cup rolled oats, finely ground in a food processor
  • 2 1/2 cups chocolate chips
  • 1 cup walnuts, pulsed in a food processor

Directions

  1. Preheat oven to 350 degrees.
  2. Cream together the butter and both sugars.Mix in the vanilla and eggs.
  3. Add in the flour, baking soda, salt, cinnamon, and oats until just combined.
  4. Fold in the chocolate chips and walnuts.
  5. Drop by rounded balls (about 2-3 tablespoons) onto baking sheet and bake for 15-17 minutes.
https://lovintheoven.com/oatmeal-walnut-and-chocolate-chip-cookies/

Day 8: Hot Cocoa Cookies

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Day 8 of my 12 days of cookies: Hot Cocoa Cookies. I can’t believe that I’ve never made any form of hot cocoa cookies on my blog yet! I don’t know I missed that bandwagon, considering they’ve been floating around the internet for quite a while.

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I’m currently in Las Vegas right now kicking off the start of his winter break, so this post will be a quick one. I’m still trying to figure out how I’m going to wear “Vegas dresses” in 40 degree weather. I’d much rather be wearing a parka, sweatpants, and warm, fuzzy boots with snow socks. I’m still debating with my DF to let me do it while he’s dressed in his button up shirt and slacks.

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Guys have it so much easier with their attire. They pretty much can never go wrong with the simple combination of a button up shirt and slacks. Girls have to figure out exactly what the event and dress code is so that they don’t wear a dress too long or too short. Not to mention shoes… my poor little feet will be shriveling in 5 inch heels while my DF has nice shoes and socks to keep him warm.

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I’ve learned my lesson on shoes, though. Feet are valuable and don’t last if you keep wearing uncomfortable shoes! Since I have to wear heels for work, I’ve resorted to the “grandma” brand of shoes. I’ll only wear heels with comfortable soles and ones that I can walk in for hours. Those brands usually turn out to be Aerosoles, Sofft, Clarks, Strictly Comfort, etc… aka “grandma” brand shoes. I’m okay with that.

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The chocolate taste in these cookies is very tame. You can barely taste that they’re chocolate. I would add a some dutch processed cocoa powder in next time to give it a boost.

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Recipe from From Pinot to Pampers

Print
Hot Cocoa Cookies

Ingredients

  • 1 1/4 cup room temperature butter
  • 1 cup white sugar
  • 2/3 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 3 1/4 cups flour
  • 4 packages instant cocoa (don’t use sugar free)
  • 1 1/4 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup semi sweet chocolate chips
  • 1 cup mallow bits

Directions

  1. Cream together the butter and both sugars.
  2. Stir in the eggs and vanilla.
  3. Gradually mix in the flour, cocoa, baking soda, baking powder, and salt until just combined.
  4. Fold in the chocolate chips and mallow bits. Refrigerate the dough for at least an hour.
  5. Preheat oven to 350 degrees. Drop the dough by rounded tablespoons onto baking sheet and bake for 9-11 minutes.
https://lovintheoven.com/hot-cocoa-cookies/

Day 7: Chewy Pumpkin Butter Cookies

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Day 7 of my 12 days of cookies: Chewy Pumpkin Butter Cookies. I’m not gonna lie, these cookies are pretty life changing. Pumpkin butter in general is pretty life changing. They’re a little on the flatter side, but it works with the texture. These cookies don’t have a strong pumpkin taste at all. It’s very subtle.

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I probably should have posted these cookies back near Halloween and Thanksgiving, but they were so good that I had to save them for my 12 days of cookies. Don’t fret, you can still find pumpkin butter at Trader Joe’s (and maybe Whole Foods? I’m not sure, I never shop there).

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These are lighter and softer than my favorite chocolate chip cookies, but they’re comparable.

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Trader Joe’s seriously has the most eye appealing packaging, don’t you think?

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Recipe from From How Sweet It Is

Print
Day 7: Chewy Pumpkin Butter Cookies

Ingredients

  • 1 1/2 sticks (12 tablespoons) unsalted butter, melted and cooled
  • 1 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg + 1 egg yolk
  • 2 teaspoons vanilla extract
  • 1/2 cup pumpkin butter
  • 2 1/2 cups all-purpose flour
  • 3 tablespoons cornstarch
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 tablespoon pumpkin pie spice
  • 1 1/4 cups chocolate chips

Directions

  1. Preheat oven to 325 degrees F.
  2. Cream together the melted butter and both sugars. Add in the egg, egg yolk, vanilla, and pumpkin butter.
  3. Gradually stir in the flour, salt, cornstarch, pumpkin pie spice and baking soda.
  4. Fold in chocolate chips. Refrigerate dough for 2 hours, then roll into golfball-sized balls.
  5. Bake for 12-15 minutes, or until cookies are crisp and slightly golden on the edges. Let cool completely.
https://lovintheoven.com/chewy-pumpkin-butter-cookies/

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