Lovin' From the Oven

Cinnamon Sugar Cookies

by 2 Comments

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Man, Starbucks has been all kinds of disappointing as of late. I JUST got my gold member status and what do they do? Take away the best perks of having a Starbucks reward card: no more free syrups and no more free soy milk.

Starbucks tried to make it sound better in the email they sent out by saying that the program was going to give you “fastier, tastier rewards.” I don’t care about the free drink for every 12 stars instead of 15 (uh, do you know how long that takes me to drink 12 Starbucks?), just give me my free soy milk back!

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I spent all that time making sure to reload my gift cards and use it on every purchase so that I would get those dang stars. Now, it’s all gone to waste. I guess that’s what I get for supporting a huge corporation. Back to ma & pa coffee shops for me… where they have friendly service and 8 drink punch cards!

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You might mistaken these cookies for snickerdoodles. Nope, they’re just plain ol’ cinnamon sugar cookies. What’s the difference, you ask? They’re missing the key ingredient that would make them snickerdoodles: cream of tartar. Without that, you just have regular cookies.

Maybe the bar is set too high with my usual snickerdoodles, but these cookies were pretty plain. Don’t get me wrong, they were by no means bad. Perhaps they’re the perfect kind of plain to go with some tea or coffee. They have that wonderful crinkle on top and the nice crusty outer layer with a tender center. Recipe adapted (only in the directions part) from AllRecipes.

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Cinnamon Sugar Cookies

Ingredients

  • 1 1/4 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup butter
  • 1/4 cup white sugar
  • 3/4 cup packed light brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 cup white sugar
  • 2 1/2 tablespoons ground cinnamon

Directions

  1. Mix the 1/2 cup white sugar and 2 1/2 tablespoons ground cinnamon in a small bowl. Set aside.
  2. Cream butter with the 1/4 cup of white sugar and brown sugar. Mix in the egg and vanilla.
  3. Slowly stir in the flour, baking soda, and salt. Cover and refrigerate for at least 2 hours.
  4. Preheat oven to 350 degrees F.
  5. Remove the cookie dough from the refrigerator and and form them into balls. Roll the balls in the cinnamon sugar mixture, making sure to coat every side.
  6. Bake 12 to 15 minutes in the preheated oven.
https://lovintheoven.com/cinnamon-sugar-cookies/

Heathy Cookies

by 6 Comments

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I had a terrible experience at a certain coffee shop that rhymes with “Schmarbucks” the other day. It was so bad that I had to walk out latte-less. I’ve never done that!

Hey “Schmarbucks,”the way I see it: If you’re unhappy at your job, PLEASE find another one! Life is too short to be hating what you do. Why do you think I’m not in law school right now? Or sitting in an office cubicle? I understand that sometimes you have to do what you don’t love to make ends meet, but at least be nice about it.

//end rant

No, my post isn’t titled “healthy cookies.” These are by no means healthy. They’re actually HEATHy cookies… as in Heath candy bars. These cookies didn’t spread out much and strongly held their shape when being baked, so make sure you roll them into pretty dough balls. I imagine that these would be great for mailing because they’re quite sturdy. This is for the peanut butter/chocolate combo lovers out there, so thanks Bakerella for the recipe!

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Heathy Cookies

Yield: 2 1/2 dozen cookies

Ingredients

  • 2 cups all purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup butter, slightly softened
  • 1 cup dark brown sugar
  • 1/2 cup peanut butter
  • 2 eggs
  • 2 teaspoons vanilla
  • 1 1/3 cup (8 oz bag) Heath Toffee Bits
  • 1/3 cup chocolate chips

Directions

  1. Preheat oven to 350 degrees.
  2. Cream together the butter, sugar, and peanut butter. Add in the eggs and vanilla.
  3. Gradually stir in the flour, baking soda, and salt until just combined. Stir in toffee bits and chocolate chips.
  4. Roll cookie dough into 1 1/2 inch balls and drop them on a baking sheet.
  5. Bake about 10 minutes.
https://lovintheoven.com/heathy-cookies/

Chocolate Chip Lava Cookies

by 9 Comments

As much as I love living up here in the bay area, I HATE that B.J.’s is quite a journey from me. I have to either pay a bridge toll or drive over half an hour just to get to one. I crave pizookies on a daily basis, so this situation is quite unfortunate for me.

On the other hand, I could try and make a substitute at home in my kitchen. This recipe may not be the exact one, but it comes close enough to subdue my pizookie cravings.

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I served the cookies warm, straight from the oven. I also nuked them in the microwave for 20 seconds the next day before serving and it was just as good. I topped it with a generous scoop of Ben and Jerry’s Coffee Heath Bar Crunch ice cream, but feel free to use any ice cream flavor you’d like. Everything goes good with chocolate chip cookies! … except maybe sherbet.

Seriously. These babies were delicious. I may or may not have eaten all ten lava cookies by myself and am not one bit ashamed. Recipe from Kevin & Amanda.

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Chocolate Chip Lava Cookies

Ingredients

  • 1/2 cup (1 stick) butter, softened
  • 1/2 cup light brown sugar, packed
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1/2 tablespoon vanilla extract
  • 1 3/4 cups all purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 (11.5 oz) bag milk chocolate chips

Directions

  1. Preheat oven to 350 degrees F. Grease a muffin tin.
  2. Put 1/2 cup of the chocolate chips in a Ziploc bag and microwave laying flat for 30 seconds. Remove bag and flip over, microwaving for an additional 10-15 seconds until all the chips are softened. Set aside to cool.
  3. In a mixer, cream together the butter and both sugars. Stir in the egg and vanilla. Once that is well blended, mix in the flour, salt, and baking soda until just combined. Add the remaining chocolate chips (1 cup) and stir to combine.
  4. Using half of the cookie dough, scoop 1.5-2 tbsp of dough, flatten it, and place in the bottom of the muffin tin. Repeat for a total of 10 cookies.
  5. Snip off a corner of the Ziploc bag and gently squeeze a layer of chocolate over the cookie. Scoop and flatten the remaining dough and place on top of the chocolate layer.
  6. Bake at 350 for 15-20 minutes, until the edges are just browned. As soon as they come out of the oven, run a knife around the edges to make for easy removing later. Cool completely before removing from the muffin tin, running a knife around the edge to help loosen.
https://lovintheoven.com/chocolate-chip-lava-cookies/

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