Day 12: Oatmeal Raisin Cookies

I made one batch of plain oatmeal cookies, and then played with the add ins. Today's and tomorrow's cookies are the product of my experiment :)

Oatmeal Cookies

Ingredients

3/4 cup butter, softened
1 cup packed brown sugar
1/2 cup granulated sugar
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. ground cinnamon (optional)
1/4 tsp. ground cloves (optional)
2 eggs
1 tsp. vanilla
1-3/4 cups all-purpose flour
2 cups rolled oats

Directions

1. Preheat oven to 375 degrees F. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, granulated sugar, baking powder, baking soda, and, if desired, cinnamon and cloves. Beat until combined, scraping side of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Stir in rolled oats.

2. Drop dough by rounded teaspoons 2 inches apart onto ungreased cookie sheets. Bake for 8 to 10 minutes or until edges are golden. Let stand on cookie sheets for 1 minute. Transfer to wire racks and let cool. Makes about 48 cookies.

TODAYS ADD IN: Raisins-after adding in oats, stir in a 1/2 cup of raisins.

Day 11: Minty Fudge Sandwich Cookies

I was nervous these were going to be chocolate overload, buuuuuuuuut they totally aren't!!!

Minty Fudge Sandwich Cookies

Ingredients

3-1/2 cups all-purpose flour
2/3 cup unsweetened Dutch-process cocoa powder or unsweetened cocoa powder
2 teaspoons baking powder
1-1/3 cups butter, softened
1-1/2 cups sugar
1/4 cup cooking oil
2 eggs
1 tablespoon vanilla
Sugar
1 14-ounce can sweetened condensed milk
1 10-ounce package mint-flavor semisweet chocolate pieces*
2 ounces unsweetened chocolate, coarsely chopped

Directions

1. In a medium bowl, combine flour, cocoa powder, and baking powder; set aside.

2. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add the 1-1/2 cups sugar and the oil. Beat until well mixed. Add eggs and vanilla; beat until combined. Add flour mixture; beat until combined. Cover and chill about 1 hour or until dough is easy to handle.

3. Preheat oven to 350 degrees F. Shape dough into 1-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Dip the bottom of a glass in additional sugar and flatten each cookie. Bake in preheated oven for 7 to 9 minutes or just until firm. Transfer cookies to a wire rack; let cool.

4. For filling: In a small saucepan, combine sweetened condensed milk, chocolate pieces, and unsweetened chocolate. Cook and stir over medium heat until melted and smooth. Remove from heat. Let stand about 1 hour or until cool.

5. Spoon a rounded measuring teaspoon of the filling on the bottom of each of half of the cookies. Top with remaining cookies, flat sides down, pressing lightly together. Makes about 36 sandwich cookies.

Day 10: Bittersweet Chocolate Biscotti

I've always wanted to learn how to make biscotti, so what better time than during the challenge?

Bittersweet Chocolate Biscotti
Ingredients

1/3 cup butter, softened
2/3 cup packed brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1/4 cup unsweetened cocoa powder
1-2/3 cups all-purpose flour
1 cup toasted hazelnuts (filberts), chopped*
4 ounces bittersweet chocolate, chopped
6 ounces special dark chocolate, chopped
2 teaspoons shortening

Directions

1. Preheat oven to 375F. Lightly grease a cookie sheet; set aside. Beat butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking powder, and salt. Beat until combined, scraping side of bowl occasionally. Beat in eggs and cocoa powder. Beat in as much flour as you can with the mixer. Stir in any remaining flour, the hazelnuts, and 4 ounces bittersweet chocolate with a wooden spoon.

2. Divide dough in half. Shape each portion into a 9-inch-long roll. Place rolls 4 inches apart on prepared cookie sheet; slightly flatten each roll to 2 inches wide.

3. Bake in preheated oven for 20 to 25 minutes or until a wooden pick inserted near centers comes out clean. Cool on cookie sheet for 45 minutes. Reduce oven temperature to 325F.

4. Cut each roll diagonally into 1/2-inch-thick slices, slicing carefully with a serrated knife. Place slices, cut sides down, on cookie sheet.

5. Bake in 325F oven for 8 minutes. Carefully turn slices over and bake for 7 to 9 minutes more or until dry and crisp. Transfer to wire racks and let cool, about 1 hour.

6. Microwave chopped chocolate and shortening in a small microwave-safe bowl on 50 percent power (medium) for 1 to 2 minutes or until melted, stirring twice. Dip one end of each cookie into melted chocolate; let excess drip back into bowl. Place cookies on waxed paper; let stand until set. Makes 2 dozen cookies.

*Note: To toast nuts, spread them in a single layer in a shallow baking pan. Bake in a preheated 375F oven for 4 to 5 minutes or until nuts are slightly golden brown, stirring once or twice. Wrap warm nuts in a clean kitchen towel. Rub nuts in towel to remove any loose skins; cool completely. Chop nuts and set aside.

Day 9: Snickerdoodle Sandwiches

We love raisins. so this had to be made! This is also a good example of how you can buy store bought cookie dough and jazz it up!

Snickerdoodle Sandwiches

Ingredients

3 tablespoons granulated sugar
1-1/2 teaspoons ground cinnamon
1 16-1/2-ounce package refrigerated sugar cookie dough
1 8-ounce package cream cheese, softened
3 tablespoons honey
3 tablespoons snipped golden raisins or raisins

Directions

1. Preheat oven to 375 degrees F. In a small bowl, combine sugar and 1 teaspoon of the cinnamon. Shape cookie dough into 3/4- to 1-inch balls; roll balls in cinnamon-sugar to coat. Place balls 1 inch apart on an ungreased cookie sheet.

2. Bake in the preheated oven for 7 to 9 minutes or just until edges are firm. Transfer cookies to a wire rack; let cool.

3. Meanwhile, for filling: In a medium bowl, combine cream cheese, honey, and the remaining 1/2 teaspoon cinnamon. Beat with a wire whisk until smooth. If desired, stir in raisins.

4. Spread filling generously on the bottoms of half of the cookies. Top with remaining cookies, flat sides down, pressing lightly together. Makes about 24 sandwich cookies.

Day 8: Earl Grey Bocca Di Nonna

Must like Early Grey tea for this recipe!

Earl Grey Bocca Di Nonna

Ingredients

2/3 cup all-purpose flour

2 tablespoons Dutch-process unsweetened cocoa powder

3/4 cup butter, softened

1 cup sugar

3/4 teaspoon vanilla

1-1/2 cups finely ground blanched almonds

Earl Grey Ganache (below)

Directions

1. In a small bowl, stir together flour and cocoa powder; set aside.

2. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and vanilla. Beat until light and fluffy, scraping side of bowl occasionally. Beat in almonds. Beat in flour mixture just until mixture is combined. Cover and chill dough about 1 hour or until it is easy to handle.

3. Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper or foil; set aside. Shape dough into 1-inch balls. Place balls about 2 inches apart on prepared cookie sheet. Press each ball to flatten slightly.

4. Bake in preheated oven for 12 to 15 minutes or until firm. Cool on cookie sheet on a wire rack. Remove cooled cookies from cookie sheet. Spread about 1 teaspoon of the Earl Grey Ganache on the flat side of each of half of the cookies. Top with the remaining cookies, flat sides down. Makes 28 sandwich cookies.

Earl Grey Ganache
In a small saucepan, bring 1/3 cup whipping cream to boiling. Remove from heat. Add four Earl Grey tea bags (or a tea ball containing 4 teaspoons of loose Earl Grey tea). Cover and let stand for 15 minutes. Remove tea bags or ball from cream. Squeeze tea bags well or press tea leaves in tea ball with the back of a spoon to release any liquid. Return cream to boiling. Remove from heat. Immediately add 4 ounces finely chopped milk chocolate. Stir until chocolate melts and mixture is shiny and smooth. Cool to room temperature.

Day 7: Chocolate-Hazelnut Thumbprint Cookies

I found this recipe in our Cooking Light recipe about 2 months ago, and set it aside because i mean if cooking light has this, then it must be tried.

Each cookie is about 100 calories, and taste much better than any 100 calorie snack pack you can find!

Chocolate-Hazelnut Thumbprint Cookies

Ingredients

• 4.5 ounces all-purpose flour (about 1 cup)
• 1 cup powdered sugar
• 1/3 cup unsweetened cocoa
• 1/4 teaspoon salt
• 1/2 cup butter, softened
• 2 large egg yolks
• 1 teaspoon instant espresso (optional)
• 1/2 teaspoon vanilla extract
• 2/3 cup finely chopped hazelnuts, toasted
• 1/3 cup Nutella
  

Directions

1. Preheat oven to 350 degrees

2. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, sugar, cocoa, and salt; stir with a whisk. Place butter in a large bowl, and beat with a mixer at medium speed until light and fluffy (about 2 minutes). Stir egg yolks with a whisk, adding espresso, if desired. Add the yolk mixture and vanilla to butter; beat well. Add flour mixture to butter mixture; beat at low speed just until combined.

3. Turn dough out onto a sheet of wax paper; knead 6 times or until smooth and shiny. Shape dough into 28 (1-inch) balls. Roll sides of balls in nuts, pressing gently. Arrange balls 1 inch apart on baking sheets lined with parchment paper. Press thumb into center of each cookie, leaving an indentation. Bake, 1 batch at a time, at 350° for 10 minutes. Remove cookies from pans; cool completely on wire racks. Spoon a scant 1/2 teaspoon hazelnut-chocolate spread into center of each cookie.

Day 6: Peanut Butter Puppy Poppers

Who says Christmas is just for humans? I've made these before and the dogs wait outside the oven for them. they love them! and this saves a ton of money on treats. Hope your 4 legged friends like them as much as Zoe & Dakota

Peanut Butter Puppy Poppers


Ingredients
2 cups whole-wheat flour
1 tbsp. baking powder
1 cup peanut butter (chunky or smooth)
1 cup milk

Directions
Preheat oven to 375'F. In a bowl, combine flour and baking powder. In another bowl, mix peanut butter and milk, then add to dry ingredients and mix well. Place dough on a lightly floured surface and knead. Roll dough to 1/4 inch thickness and use a cookie cutter to cut out shapes. Bake for 10-15 minutes on a greased baking sheet until lightly brown. Cool on a rack, then store in an airtight container.