Lovin' From the Oven

Day 3: Oatmeal, Cranberry, and Chocolate Chunk Cookies

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Day 3 of my 12 days of cookies: Oatmeal, Cranberry, and Chocolate Chunk Cookies. I’m currently in Seattle at the moment and it’s so cold here that I feel like my fingers are going to fall off while typing this. How do people live in twenty degree weather? I met up with a dear friend for lunch and walked about a mile from my hotel to my favorite bakery here, Macrina.

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The walk wasn’t bad, I always love walking around in this city. The cold didn’t hit me until the second half of the mile. My face started to go numb and my legs felt as if they were moving automatically. I couldn’t tell if I was walking or not anymore. Thank goodness for my headband because I’m sure my ears would have fallen off otherwise. Maybe I’m just being a baby, but it’s COLD in Seattle! I can only imagine the weather on the east coast right now.

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My soon to be sister-in-law brought this pestle and mortar as a souvenir for us when they went on their cruise down to Mexico last year. I usually use it as a candy dish, but decided to actually use it for what it’s intended for: grinding and crushing! It took quite a bit of manpower to break down the oats, but I loved doing it. Sure, I could have used a food processor to get it done in a matter of seconds, but where’s the fun in that?

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The original recipe had normal oats, but I crushed mine to get a finer texture.

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This is a nice, thick cookie that reminds me of morning granola or trail mix bars. They’re packed with flavor and texture. Recipe comes from The Food Network.

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Day 3: Oatmeal, Cranberry, and Chocolate Chunk Cookies

Ingredients

  • 1 cup all-purpose flour
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 stick unsalted butter, at room temperature
  • 1/2 cup light brown sugar
  • 1/2 cup sugar
  • 1 large egg, at room temperature
  • 1/2 teaspoon pure vanilla extract
  • 2 cups old fashioned oats, ground or pulsed in a food processor
  • 1 cup dried cranberries
  • 1 (4-ounce) Ghiradelli 60 percent cacao bittersweet chocolate bar, chopped into 1/4-inch chunks

Directions

  1. Preheat the oven to 350 degrees F.
  2. In a mixing bowl, cream together the butter and sugars. Add the eggs and vanilla.
  3. Gradually mix in the flour, cinnamon, baking powder, baking soda, and salt until just combined.
  4. Stir in the oats, cranberries and chocolate chunks.
  5. Drop the dough by rounded spoonfuls and bake for 8-10 minutes.
https://lovintheoven.com/oatmeal-cranberry-and-chocolate-chunk-cookies/

Day 2: White Chocolate Snickerdoodle Pudding Cookies

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We’re on Day 2 of my 12 Days of Cookies! I can’t believe how fast this month is going. I’m busy trying to stay on top of all of the projects and posts that I’ve got coming up for you guys this month. It’s no easy task when working with the frantic, holiday-traveling crowd!

I’m still currently hunting for the right wedding dress. I’m not even picky– I just haven’t found one that fits me right (and I’ve only been dress shopping once so far at a second-hand bridal shop). I have two more dress appointments this month so I’m crossing my fingers that something catches my eye without breaking the bank!

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Cookies are my way of escaping from all the chaos. Just one bite from a scrumptious cookie and it’s like I’ve traveled to another place where I can take a quick breather. I will always say yes to a cookie. Always.

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These classic cookies are revamped with a box of vanilla pudding and white chocolate chips. That creates quite the holiday cookie, if you ask me. I really love all of the desserts available this time of year.

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If you like snickerdoodles, then you’ll fall in love with these. They would also be a great cookie for kids because they’re simple and there aren’t any crazy ingredients. Because of the pudding in the batter, the cookies will remain soft for a couple of days. I don’t think that I’ve ever met a child who doesn’t like a soft cookie.

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This recipe comes from Something Swanky.

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White Chocolate Snickerdoodle Pudding Cookies

Ingredients

  • 1 cup unsalted butter, at room temperature
  • 3/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 3.4 oz. package white chocolate instant pudding mix
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups white chocolate chips
    • 1 tsp. cinnamon
  • 1/3 c. cinnamon sugar for rolling

Directions

  1. Preheat oven to 350º.
  2. Cream together the butter and sugars.
  3. Add in the eggs and vanilla. Gradually stir in the pudding mix, flour, baking soda, and salt until just combined.
  4. Stir in the white chocolate chips.
  5. Shape the dough into balls and roll in the cinnamon sugar mixture.
  6. Place on baking sheet about 2 inches apart.
  7. Bake for about 10 minutes, until just browned. Let cool completely on baking sheet.
https://lovintheoven.com/white-chocolate-snickerdoodle-pudding-cookies/

Day 1: Oreo-doodles

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I’m ecstatic to share with you guys that I’m one of Rodelle’s Brand Ambassadors for December! I couldn’t be more thrilled to be working with a company producing products that I’m so passionate about.

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I’ve talked about how much I love their baking cocoa before, and bear with me because I’m going to do it again. It’s one of those “once you start, you can’t stop” situations. The moment you try Rodelle’s baking cocoa, you won’t be able to go back to any other brand. Last time, I used it to make brownies. This time, we’re making oreo-doodles!

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You could even use the holiday Oreos to make a more festive cookie. I used mint because I’m a sucker for the dark chocolate/mint flavor combination.

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You can tell the quality of ingredients used in your recipe by tasting your cookie batter. This cookie dough is rich, deep in chocolate flavor, and perfectly sweet. It’s not overwhelming or bitter, which is the most important thing to me. Who wants to eat a bitter tasting cookie?

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Most of the Oreo filling seemed to have melted into the cookie while baking, so you don’t get as strong of a color that I was hoping for. Maybe buying Holiday Oreos wouldn’t make a difference from the regular ones.

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It still makes one heck of a cookie.

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Oh, I forgot to mention that I’m also kicking off my 12 days of cookies! I have been doing it for the past couple of years and we all know we could use some extra cookie recipes during the month of December.

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In case you need some inspiration from last year, I’ll recap the cookies I made:

  1. DSC_2738 Rolo Stuffed Peanut Butter Cookies
  2. DSC_2651 Cookies N’ Cream Cookies
  3. DSC_2716  York Peppermint Pieces Cookies
  4. almondsnowballs  Almond Snowballs
  5. chewysmores  Chewy S’mores Cookies
  6. DSC_2277 Thick and Chewy Chocolate Chip Cookies Bars
  7. DSC_1989 Peanut Butter Banana Chocolate Chip Cookies
  8. DSC_2393 Maple Granola Cookies
  9. butterfingercookies-3 Chewy Butterfinger Cookies
  10. pumpkinoatmealcookies-3 Pumpkin White Chocolate Oatmeal Cookies
  11. brownbuttersnickerdoodles-5 Brown Butter Snickerdoodles
  12. oreopudding-3 Oreo Pudding Cookies

And now the recipe for the Oreo-Doodles from Gimme Some Oven

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Day 1: Oreo-doodles

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup Rodelle's gourmet dutch-processed baking cocoa
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 4 ounces coarsely chopped dark or semisweet chocolate
  • 1 cup semisweet chocolate chips
  • 1 stick (1/2 cup) unsalted butter
  • 1 1/2 cups sugar
  • 2 large eggs
  • 1 tsp. Rodelle's vanilla extract
  • 12 Oreo cookies, finely-crumbled (I used mint Oreos)

Directions

  1. Preheat oven to 325 degrees.
  2. In a microwave safe bowl or a double-boiler, melt together the coarsely chopped chocolate with the butter, stirring constantly.
  3. Place the batter into your mixer and add the eggs, sugar, and vanilla. Mix on medium speed until combined.
  4. Gradually stir in the flour, cocoa powder, baking soda, and salt until just combined.
  5. Fold in the chocolate chips.
  6. Form the dough into tablespoon sized balls and roll each ball in the crumbled Oreos until covered.
  7. Place balls two inches apart on parchment-lined baking sheets and bake for 12-15 minutes, until the cookies are flat and begin to crack. Don't overbake!
https://lovintheoven.com/oreo-doodles/

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