Lovin' From the Oven

Day 6: Soft Gingersnap Cookies with White Chocolate Chips

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Day 6 of my 12 days of cookies: Soft Gingersnap Cookies with White Chocolate Chips. I never liked molasses cookies when I was little, but it’s something that definitely grew on me with age… just like pickles, mustard, and jalapeños. Molasses is definitely a “grown up” food, don’t you think? There’s no molasses flavored baby food jars.

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The white chocolate balances out the strong flavor of molasses by giving it a smooth, sweet taste. White chocolate is underestimated, if you ask me. People hype over the different percentages of milk, dark, and bittersweet chocolate, but no one ever bothers to look into the details of white chocolate.

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Did you know that I couldn’t even eat chocolate when I was little? I was allergic to it! I used to get bloody noses from eating the smallest amount of chocolate, but that never stopped me from eating Crunch ice cream bars. I’d just pay for it later with a box of tissues. White chocolate, however, was fair game. Since it was the only “safe” chocolate I could eat when I was little, I ate a lot of it.

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Now that I’ve grown up (just a little), I’ve outgrown my childhood allergy and can eat as much chocolate as I want without side effects. I often forget how much I take eating chocolate for granted. It sounds silly, but it’s true! I also almost always choose dark chocolate over white chocolate since I didn’t eat it when I was younger, but sometimes eating white chocolate takes me back to my wee elementary school days. Recipe comes from a B*tchin’ Kitchen.

Also, I’ve added a little Pampered Chef giveaway on my post, so check it out and be sure to enter before it ends! That contest is only open to US residents and cannot be shipped to P.O. Boxes.

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Soft Gingersnap Cookies with White Chocolate Chips

Yield: 3 dozen

Ingredients

  • 1 cup unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 1/2 cup Grandma's molasses
  • 2 tablespoons canola oil
  • 1 teaspoon vanilla extract
  • 2 1/4 teaspoons baking soda
  • 1 teaspoon salt
  • 1 1/4 teaspoons cinnamon
  • 1 1/4 teaspoons ground cloves
  • 1 teaspoon ground ginger
  • 2 large eggs
  • 3 1/2 cups all-purpose flour
  • 1 1/2 cups white chocolate chips

Directions

  1. Preheat oven to 350 degrees.
  2. In a large mixing bowl, cream together butter and sugar. Add in the molasses, canola oil, vanilla extract, baking soda, salt, and spices, and beat until well combined.
  3. Mix in the eggs one at a time, beating well after each addition.
  4. With the mixer on low, gradually add in the flour until just combined. Stir in the white chocolate chips. Using a cookie scoop, form the dough into balls.
  5. Place on cookie sheet and bake for 7-9 minutes.
https://lovintheoven.com/soft-gingersnap-cookies-with-white-chocolate-chips/

Day 5: Peanut Butter Oatmeal M&M Cookies

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Day 5 of my 12 days of cookies: Peanut Butter Oatmeal M&M Cookies. Pretty much, if you couldn’t make up your mind with what kind of cookie you should make, you end up with this. These cookies have a little bit of every classic cookie: oatmeal, peanut butter, and chocolate.
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I wouldn’t consider this an “oatmeal” cookie since there’s so little of it in the dough. Heck, you can’t even see it in these pictures! The strongest flavor here is the peanut butter. They don’t bake into perfectly shaped cookies, but I like how jagged they are. It shows that they’re truly homemade with love.

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I used mini M&M’s, but they’re getting harder and harder to find now and days. I used to be able to find bags of them at my local Target, but it seems as if they’ve gotten rid of their stash and no longer carry mini M&M’s. What a bummer! All of the other M&M flavors have replaced the minis. I’m crossing my fingers and hoping that they’ll return to the shelves after the holidays.

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Recipe is slightly adapted from Delectably Mine.

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Peanut Butter Oatmeal M&M Cookies

Ingredients

  • 1/2 cup butter
  • 1/2 cup white sugar
  • 2/3 cup unpacked brown sugar
  • 1/2 cup peanut butter
  • 1 teaspoon vanilla extract
  • 1 egg
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup rolled oats
  • 1/2 cup chocolate chips
  • 1/2 cup mini M&M's

Directions

  1. Preheat oven to 350 degrees.
  2. Cream together the butter and both sugars. Mix in the peanut butter, vanilla and egg until well blended.
  3. Gradually mix in the flour, baking soda and salt until just combined.
  4. Stir in the oats, chocolate chips, and M&M's.
  5. Drop by tablespoonfuls onto baking sheets.
  6. Bake for 10 to 12 until just browned.
https://lovintheoven.com/peanut-butter-oatmeal-mm-cookies/

Day 4: Ranger Cookies

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Day 4 of my 12 days of cookies: Ranger Cookies! I’m not quite sure what Ranger Cookies really are, but I was always under the impression that they were cookies with everything thrown into them. That’s pretty accurate with these cookies.

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The Pampered Chef sent over some baking supplies for me to experiment with and I instantly fell in love with their cookie scoop! I’ve gone through a number of cookie scoops, most of them breaking after a couple of uses. Even though I’ve only used The Pampered Chef’s cookie scoop twice, it feels a lot sturdier than my previous ones. It glides smoothly and doesn’t require a ton of pressure to release the dough. Let’s see how it lasts with more time and use!

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I also used their non-stick mat, which did just that. All of the baked cookies slid right off of the mat without a hitch. I liked how the mat had measurements and outlines so you can evenly space your cookies apart. It’d be great for making macarons (I really need to attempt those soon)!

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Look how perfect these cookie scoops are! It makes my life so much easier not having to form each dough piece into a ball with my hands.

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I also used the mini serving spatula to take the cookies off of the baking sheet. It was the perfect size for my half sheet baking pan without hitting the cookies next to it.

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I’m pretty sure all that I make in December are cookies… all. day. long. I don’t mind it, it gets me into the Christmas spirit. I make batches of dough a couple of days before I need to bake them, refrigerate the dough, and then bake away when I’m ready. That way, I don’t have as many dishes to do in one day. Breaking the process down into two different days really helps me with my bulk baking.

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Even those these cookies have a ton of mix-ins, the flavor wasn’t all there for me. They still seemed like they were lacking some sweetness. I would definitely add more vanilla extract the next time around. I would also use Frosted Flakes rather than plain Corn Flakes to mix in. Recipe is slightly adapted from Serious Eats.

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Ranger Cookies

Ingredients

  • 1 1/3 cups all purpose flour
  • 1 cup rolled oats
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 3/4 cup packed light brown sugar
  • 1/4 cup sugar
  • 1/2 teaspoon vanilla extract
  • 2 eggs
  • 1 cup corn flakes
  • 1/4 cup milk chocolate chips
  • 1/4 cup dark chocolate chips
  • 1/2 cup shredded coconut

Directions

  1. Preheat oven to 350°F. Line two baking sheets with parchment paper or use a silicone baking mat.
  2. Cream together the butter and sugars. Add in the vanilla and eggs.
  3. Gradually stir in the flour, oats, baking soda, baking powder, and salt.
  4. Stir in cornflakes, chocolate chips, and coconut.
  5. Using a cookie scoop, drop dough by the rounded teaspoons onto prepared baking sheets.
  6. Bake 12 minutes, or until edges begin to golden.
https://lovintheoven.com/ranger-cookies/

This is a sponsored post, but as always, the opinions expressed are my own.

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