The Best Chocolate Chip Oatmeal Cookies

Today I went to cycle fit (or some people call it spin class). I have been going since January once or twice a week. Its is a major cardio workout. Every time I tell Gary I have never sweat so much in my life. Except that one hot yoga class. That takes sweating to a whole new level. I was literally drenched.

I know. This is totally the best way to start a cookie post…talking about sweat. Appetizing.

The thing is, I need to work out. Often. Daily if possible.

I also bake daily. That means I eat baking daily. Spin Class is necessary.

True life.

I am soo tempted to make croissants right this moment. It is an all day commitment. And I don’t even like croissants.

I just drank 20 ounces of chai tea and ate two of these cookies, and an apple dipped in natural peanut butter. I am a snacker. Speaking of snacking, I totally need to go to Trader Joes asap. They have the best snacks eveeerr.
The Best Chocolate Chip Oatmeal Cookies
(Based on Oatmeal, Chocolate Chip and Pecan Cookies from Smitten Kitchen)
1/2 cup softened butter or margarine
3/4 cup sugar
1 cup brown sugar, firmly packed
1 tsp salt
1 tsp vanilla
2 large eggs
1 1/2 cups flour
1 tsp baking soda
1 1/2 cups quick-cooking oatmeal
1 1/2 cups chocolate chips
1) Cream butter and sugar together till light
2) Add salt, vanilla and eggs and mix for three minutes scraping down the sides of the bowl after one minutes
3) Mix flour and baking soda together. Add half the flour and mix till combined. When just combined, add the rest of the flour.
4) Stir in oats and chocolate chips.
5) Roll into heaping tablespoon sized balls and place on parchment lined cookie sheets.
6) Bake in a 350 degree oven. Bake for 10-15 minutes ( mine were perfect after 12 minutes) . Let cool 2-4 minutes on the cookie sheet then cool completely on wire racks.
Options: Add nuts (2cups, decrease oatmeal to 1 cup), Add orange zest ( 2 tsps), Add 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/8 tsp cloves with the flour. Doing all these additions will create the same cookies found on Smitten Kitchen. I prefer mine much more plain so I didn’t do any of them!


Breaking the Rules

I am breaking my own rules. But thats ok, because I’m the boss around here.

This is not a healthy recipe. At all.

I hope you wont be offended if I wreck your healthy eating plan on January the 10th. I’m sorry.

A while back I found a recipe for Chocolate Chip Cookie Dough Dip on this awesome blog called How Sweet It Is.

Currently it is in my top 5 favourite blogs. (along with Joy The BakerThe Pioneer Woman (obviously), Sugar Plum, and Sugarcafter)

Anyways, a while after the Chocolate Chip Cookie Dough Dip was posted, a wonderful list of variations showed up. Variations like Peanut Butter Chocolate Chip Cookie Dough, Snickerdoodle, and Double Chocolate Chip. Naturally, I had to try them all.

Who doesn’t love cookie dough? and in dip form? delish!

I made 1 regular batch and divided it into 3 and made the peanut butter vaiation and the double chocolate variation along with the regular chocolate chip. We ate them with Teddy Grahams, Animal Crackers and pretzels, but a spoon would also work perfectly fine. They were all amazing, but the peanut butter one was my favourite.

By the way, my spell check says the favourite is spelled without a “u” but I am Canadian so it is spelled with a “u”. I am sorry if its annoying.

I whipped this together on Saturday night and I didn’t take a picture. It was really tragic.
The bowls are empty. I am sorry. 😦
There are lots of pictures on the How Sweet It Is blog. Please check them out!

Here is the recipe.

Chocolate Chip Cookie Dough Dip ( and variations)

1/2 cup Butter
1/3 cup Brown Sugar
8 ounces Cream Cheese (1 block)
1/2 cup Icing Sugar
1 teaspoon Vanilla

1. Melt butter in a small pot and stir in brown sugar. Stir till brown sugar is dissolved and mixture starts to bubble, Remove from heat to cool and add vanilla.
2. Cream icing sugar and cream cheese together until blended.
3. Add butter/brownsugar mixture to cream cheese and blend on low speed until combined.
4. If you would like regular chocolate chip cookie dough dip, stir in 3/4 chocolate chips and serve with animal crackers or pretzels or fruit or a spoon 🙂

If you would like to make 3 different flavors from 1 batch, divide batter into 3 equal portions before adding chocolate chips.

To make 1/3 recipe of 3 flavours:
 Peanut Butter Cookie Dough: add 1/4 cup peanut butter and 1/4 cup chocolate chips
Snickerdoodle Dough Dip: add 1/2 tablespoon Cinnamon
Double Chocolate Dough Dip: add1/4 cup cocoa powder and 1/4 cup chocolate chips

To make a full batch of any of the flavours:
Regular Chocolate Chip Cookie Dough: add 3/4 cup chocolate chips
Peanut Butter Cookie Dough: add 1/2 cups Peanut Butter and 1/2 cup chocolate chips
Snickerdoodle Dip: add 2 tablespoons Cinnamon

Give it a try! and Check out How Sweet It Is Blog! .

I will make this again soon ( and take pictures)
Double Chocolate Dough Dip: add 1/2 cup Cocoa, and 1/2 cup Chocolate Chips.

Brown Sugar Shortbread

Have you ever made Scottish Shortbread? It is basically the easiest thing in the whole world. You need 3 ingredients and you mix it all together and bake it. No decorating or icing or anything. And its soooo good. Probably because 1 batch has a whole pound of butter. yum.

This Christmas, my G-ma told me she did not want anything for christmas except Scottish Shortbread because her and G-pa love it. Seeming how I asked her for butter, I was sure I could whip her up a batch or two. So I did. And it was great! I put all shortbread in a basket and wrapped it all up nice. G-ma says she isn’t going to share. haha 🙂

I had never actually made ” Scottish” shortbread before and now I don’t think I would ever go back. Its so rich, and smooth and easy! Try it!

On a side note, I have made a small promise to make only healthy recipes for the month of January. Expect things like granola bars, whole grain pancakes, carrot muffins, oatmeal cookies, rhubarb pie, raspberry scones. You know healthy fruit stuff. THEN when February hits…well I can’t predict the future but a month of healthy recipes will leave me crying for chocolate. Hmm maybe February will be ALL chocolate. Hmmm….

Anyways, Brown Sugar Scottish Shortbread – ( G-mas recipe)

2 cups Butter – Softened
1 cup Brown Sugar ( packed)
4 cups Flour

1. Preheat oven to 325 degrees F
2. Cream butter and sugar till light and fluffy.
3. Add 3 cups of flour and mix well, add 3/4 cup flour and mix again
4. Sprinkle counter with remaining 1/4 cup and dump dough out onto it.
5. Knead dough to make a soft dough.
6. Roll to about 1/2inch thick rectangle and cut into strips then rectangles about 3 inches long and 1 inch wide
OR divide dough into quarters and flatten into disks and slice into 8 triangles.
7. Place on ungreased, unlined cookie sheets and prick with a fork.
8. Bake for 20-25 minutes until lightly firm and barely brown.

Chocolate Mint Snow Top Cookies

So today, early early this morning, ( ok not that early…7am)
Gary and I packed a bag and headed off to Oregon. Since Gary buys and sells hay, sometimes he has to go actually looking for hay. He has gone sooo many times before when we were dating and now that we are married I get to come! yay 🙂
All day I was thinking about posting and wishing I could post and that I had internet in the car so I could post this recipe…but of course we don’t and didn’t have annnyyyy time to stop at a Starbucks so I could type this thing up. But now its 7:18pm and we are in….Sweet Home Oregon which is a very small town and has only two restaurants (that apparently they have the same food, but one is fancier and has table clothes…we didnt go to the fancy one) .
We were not going to stay in Sweet Home and instead continue driving to Madras Oregon which is about one or two hours away from here. It is also over a big mountain pass that is verrryy verrry snowy. So we decided not to drive through there tonight.

Anyways… here is the yummy recipe!
Ohh and I took alll these pictures at night time…so forgive the badness of them…

Chocolate Mint Snow Top Cookies.

This is what you need:
1 1/2 cups Flour
1 1/2 teaspoons Baking Powder
1/4 teaspoon Salt
1 1/2 cups Semi Sweet Chocolate Chips (I like to use 1/2 dark chocolate chips and 1/2 semi sweet)
6 tablespoons Butter or Margarine softened
1 cup Sugar
2 large Eggs
1 1/2 teaspoons Vanilla Flavoring
1/4 teaspoon Mint Flavoring (or if you like minty cookies add more till you are happy)
1/4-1/2 cup Icing Sugar

1. Combine flour, baking powder and 1/4tsp salt in a bowl. Set aside.

2. In a saucepan, melt 1 cup of the chocolate chips over low heat, stirring constantly. Remove from heat once melted. Set aside

3. Beat butter with a mixer on medium speed for 30 seconds (or a wooden spoon and get a great arm workout)
4. Beat in sugar until combined. Add in melted chocolate and mix together thoroughly.

5. Add Vanilla, Mint and eggs and stir until well combined.

** So when I made these…I doubled the recipe. Everything was going just great. Until this point. I accidentally added 3 teaspoons of mint flavoring….instead of 1/2 of a teaspoon of mint flavoring. Lucky for me I have the oldest bottle of mint flavoring you have ever seen. Not even kidding…it was covered in dust, and sticky and had a Liquidation World sticker on it. So I figure, my cookies are probably a touch more minty then they were designed to be…but just the perfect amount of minty if you like a nice mint chocolate combo. The last batch I made before this, I put in the right amount of mint…and they were good…but not nearly minty enough for me!**

6. Slowly add flour mixture and remaining chocolate chips and stir until it is all mixed in

And at this point… I stopped taking pictures. I always forget! It is not something I am used to…taking pictures while cooking is a tricky thing!

7. If you mixture is thick enough, you can dump it out onto wax paper, wrap and chill for 3 hours or until firm enough to shape. Mine is usually too sloppy so I just cover the bowl and throw it in the fridge. Both work equally fine.

This is my dough…it looks yellowy…but it was nice and brown and smelled minty 

8. When you are ready to bake, preheat oven to 350 degrees F.
9. Shape dough into 1inch balls and then roll in icing sugar. Place balls on parchment paper lined or greased cookie sheets and press down slightly ( I use my 1/4 cup measuring cup)

10. Bake until tops are crackled and almost set. About 10-12 minutes. Cool 2 minutes on the cookie sheet, then transfer to a wire rack to cool completely.

Makes about 42 cookies… I ALWAYS double this recipe 🙂