Coconut oil chocolate chip cookies

Oh, these cookies are so good! I have been wanting to make chocolate chip cookies with coconut oil for months now, and I finally found a good recipe for them on Pinterest. These cookies had a great flavor and turned out perfectly. I love the subtle flavor that the coconut oil adds-that alone is worth using coconut oil over butter! The directions call for refrigerating the dough prior to baking, which is definitely a must when using coconut oil-I know, because I had a huge fail the first time I tried to make cookies with the oil and didn't refrigerate it! These were easy to make and my whole family loved them. 

The original recipe is linked below and has a wealth of information on baking with coconut oil, uses for  the oil, etc. 

Coconut oil chocolate chip cookies

Original recipe here

1/2 cup virgin coconut oil, softened

1/2 cup white sugar

1/2 cup brown sugar, packed

1 egg

1 1/2 tsp. vanilla extract/powder (I used extract)

1 1/3 cup all-purpose flour (plus more if needed)

2 Tbsp corn starch (original recipe says this is a key ingredient)

1 tsp baking soda

1/4 tsp salt

1 cup chocolate chips

Cream together softened coconut oil (it should have a consistency of softened butter), sugars, eggs, and vanilla extract with your mixer until light and fluffy (5 minutes).

Add flour, corn starch, baking soda, and salt and mix in until just combined. If the dough seems to be thin and oily, add 1-2 more Tbsp of flour (I did not have to do this). Fold in chocolate chips by hand.

Divide the dough into 16 equal parts and roll them into slightly flattened balls (chilled dough will be difficult to re-shape). Cover with plastic wrap and chill the dough balls for at least 2 hours, or overnight (I chilled them for 2 hours and it was plenty of time). 

Preheat oven to 350 F and place chilled dough balls 2 inches apart on a lined baking sheet (I used parchment paper. The original recipes says that when using coconut oil unlined sheets always resulted in too dark cookie bottoms for her). 

Bake for 9-11 minutes until the edges are just set. Centers can still look slightly uncooked.

Cool cookies on the baking sheet for about 10 minutes. Store airtight.

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Mint chocolate cookies

I've always loved anything mint chocolate, so these might be my new favorite cookie! This was another great Pinterest discovery. I made them this week to take to a friend who just had twins, and also for our student Christmas party. They are delicious! Make them!!
I didn't use green food coloring as the original recipe calls for, but you certainly can if you want them to be tinted green.

Mint Chocolate Cookies

From Crafty Corner

I N G R E D I E N  T S :

2 3/4 cup flour

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

1 cup unsalted butter (at room temperature)

1 1/2 cup sugar

1 egg

1 tsp mint extract

15-20 drops green food coloring (optional, I didn't use)

1 bag of Andes mints (chopped) (I used two boxes-about 10 oz)

D I R E C T I O N  S :

Preheat oven 375 degrees.  

Sift the dry ingredients (flour, baking soda, baking powder and salt) together and set aside.  Unwrap andes mints and crush. I actually put mine into the food processor and ground them up. I might do the bigger chunks next time but they still turned out great. 

In a large bowl, cream together the butter and sugar until smooth. Beat in egg and mint extract. Gradually blend in the dry ingredients. Add green food coloring if using and mix until even colored.  Last, but not least, fold in the chopped Andes mints.  

Roll rounded teaspoonfuls of dough into balls, flatten, and place onto ungreased cookie sheets. 

Bake for 8-10 minutes.  Let stand on cookie sheet for 2 minutes before moving them to wire racks to cool.

Fleur de Sel Chocolate Chip Cherry Cookies

I think I may have found my new favorite cookie. My friend Sara made these back in the Spring, and I quickly got the recipe from her. I've been wanting to make them ever since that day, but every time I think about it, I'm out of either chocolate chips or cherries. Well, this week I made sure to get both so that I could make these delicious cookies. Semi-sweet chocolate and tart dried cherries give these cookies such a wonderful blend of flavors, and a sprinkling of sea salt just before baking really makes them pop. I just love these cookies and see myself making these many times in the future! These are wonderful...I would know, because I've already eaten way too many since I made them just a couple of hours ago.

Today I halved the recipe because it makes a lot of cookies, but this would be a great recipe to make and freeze a portion of the dough for a future last minute dessert. 

Fleur de sel chocolate chip cherry cookies

Recipe originally from Metropolitan Bakery in Philadelphia, PA. Can also be found here

I N G R E D I E N T S :
1 cup rolled oats
3 cups All-purpose flour
1 3/4 tsp baking powder
1 1/2 tsp baking soda
1 1/4 tsp salt
1 1/2 cups unsalted butter
1 1/4 cups sugar
1 3/4 cups brown sugar
3 eggs
1 1/2 tsp pure vanilla extract
3 1/2 cups semi-sweet chocolate chunks or chips
1 1/4 cups dried tart cherries
1 1/4 tsp coarse sea salt (fleur de sel)

D I R E C T I O N S :
Preheat oven to 350 degrees.
Grind oats into a fine flour by using a food processor.
In a large bowl, sift flour, baking soda, and baking powder. Add oats and salt.
Using a stand mixer, cream butter and sugars until light in color and texture (about 3 minutes).
Add eggs one at a time.
Stir in vanilla.
Add flour mixture until combined.
Fold in chocolate and cherries.
Scoop cookies onto a baking sheet, using an ice cream scoop, and place 2 inches apart.
Press to slightly flatten each cookie and sprinkle with sea salt.
Bake at 350 for 15 - 18 minutes, or until golden brown around the edges.

Note: When I looked online to see if there was another copy of this recipe, the site I found recommends chilling the dough for improved texture and flavor.

Chocolate creme de menthe cookies

I made a fabulous little cookie the other night, and have been dying to share it with you. My friend Anca posted this recipe on her blog, and it looked irresistible. And, it was! This is a wonderful cookie to make, especially during this time of year. Make them for your family, make them for a cookie swap, have one with milk, or even some coffee on a cold afternoon. Just make them, because they are so good! And if you haven't checked out Anca's blog, you should-she has some fantastic looking recipes and I find myself dying to try each new dish as soon as she posts it. She also has a good picture of these cookies, and I do not...so you'll have to go there to see! Here is the recipe.

Chocolate creme de menthe cookies
by Anca at Haystacks and champagne


I N G R E D I E N T S :
2 1/4 cups all-purpose flour
1/2 cup cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter or margarine, softened
1 3/4 cup packed brown sugar (or 1 cup regular white sugar & 3/4 cup packed brown sugar)
1 teaspoon vanilla extract
2 large eggs
1 10-oz pkg Andes brand creme de menthe baking chips

D I R E C T I O N S :

Preheat oven to 375° F.

Combine flour, cocoa, baking soda and salt in a small bowl. Beat butter, brown sugar (and granulated sugar, if using), and vanilla extract in a large mixing bowl until creamy. Beat in eggs for about 2 minutes or until light and fluffy. Gradually beat in flour mixture. Stir in morsels.

Drop by rounded tablespoon onto ungreased baking sheets.

Bake for 8 to 10 minutes or until cookies are puffed. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Makes about 3 dozen cookies (rough estimate).

chewy molasses spice cookies

Christmas is upon us and many of us will have cookie exchanges or at least be baking at some point, so I thought I would share this recipe a for delicious and fun cookie to make during this season. A friend made these for me once and I had to have the recipe, and have enjoyed making them during the holidays ever since. Unfortunately, I have not made them yet this year, so no picture...but hopefully soon! Speaking of which, my apologies for the lack of pictures lately, but I've just been so busy and it seems that I'm either running out the door with the dish or company is about to arrive, and I just can't manage to get a photo. I figure no pictures is better than no posts, right? In the meantime, you can make and enjoy these yourselves :).

Chewy Molasses Spice Cookies
Makes 36~prep time 25 minutes~total time 1 hour and 30 minutes

I N G R E D I E N T S :
2 cups all-purpose flour
1-1/2 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. salt
1.5 cups sugar
12 Tbsp. (1.5 sticks) unsalted butter, softened
1 large egg
1/4 cup molasses

D I R E C T I O N S :
Preheat oven to 350 degrees F. In a medium bowl, whisk flour, baking soda, cinnamon, nutmeg, and salt. In a shallow bowl place 1/2 cup sugar and set aside (this will be used to roll the dough balls in before baking).

With an electric mixer, beat butter and remaining cup of sugar until combined. Beat in egg and then molasses until combined. Reduce speed to low, gradually mix in dry ingredients, just until dough forms.

Pinch off and roll dough into balls, each equal to 1 Tbsp. Roll balls in reserved sugar to coat.

Arrange balls on baking sheets (I lined mine with parchment paper or wax paper) about 3 inches apart. Bake one sheet at a time until edges are just firm, 10-15 minutes. Cool one minute on baking sheet and then transfer to rack to cool.

Enjoy!

My favorite chocolate chip cookies

A friend of mine was looking for a chocolate chip cookie recipe today, and it reminded me that I have been needing to post one for these cookies. I love these cookies! My mother-in-law makes them, and they are definitely a family favorite. Many people have their own go-to chocolate chip recipe that they love, and this is mine. So if you are looking for a good chocolate chip cookie, try this recipe! You won't be disappointed.

Sometimes I double this recipe and shape into 4 logs, wrap individually in parchment/wax paper, and freeze for slice and bake cookies until ready to use. Simply slice, then bake as follows. There's nothing like having homemade slice and bake cookies waiting for you in the freezer!

Chocolate Chip Cookies

adapted from a recipe in Better Homes and Gardens

I N G R E D I E N T S :

1/2 cup butter (my MIL uses shortening for a more crispy cookie, but I use butter)

1/2 cup granulated sugar

1/4 cup brown sugar

1 egg

1 tsp. vanilla

1 cup all-purpose flour

3/4 tsp. salt

1/2 tsp. baking soda

1 cup semi-sweet chocolate chip pieces

1/2 cup broken walnuts or pecans

D I R E C T I O N S :

Preheat oven to 375 degrees F.

In a large mixing bowl, beat the shortening or butter with an electric mixer on medium to high speed for 30 seconds. 

Add the granulated sugar, brown sugar, and baking soda. 

Beat the mixture till combined, scraping sides of bowl occasionally. 

Beat in the eggs and vanilla until combined. 

In a separate bowl, combine flour, salt, and baking soda, and then beat into sugar/butter/egg/vanilla mixture. 

Stir in chocolate pieces and, if desired, nuts.

Drop dough by rounded spoonfulls two inches apart on an ungreased cookie sheet.  

Bake in oven for 8-10 minutes, or until edges are lightly browned.

Vanishing Oatmeal Raisin Bars

I love these. A friend from church made them for me after I had a baby, and I've been hoping for the recipe ever since. Well, today she dropped some things by, including these delicious things. I was so happy! She included the recipe, which is actually just from the can of oatmeal, but will become my go-to oatmeal cookie from here on out. 

She made these without raisins, and they were delicious. However, I normally put raisins into oatmeal cookies so I think they would be great with or without them.

Vanishing Oatmeal Raisin Cookies

From Quacker Oats

Compliments of Sharon B.

I N G R E D I E N T S :

1/2 pound (2 sticks) margarine or butter, softened

1 cup firmly packed brown sugar

1/2 cup granulated sugar

2 eggs

1 tsp. vanilla

1-1/2 cups all-purpose flour

1 tsp. baking soda

1 tsp. cinnamon

1/2 tsp. salt 

3 cups Quaker Oats (quick or old fashioned, uncooked)

1 cup raisins

D I R E C T I O N S :

Preheat oven to 350 degrees.

Beat together margarine/butter and sugars until creamy.

Add eggs and vanilla; beat well.

Add combined flour, baking soda, cinnamon and salt; mix well.

Stir in oats and raisins, mix well.

Bake 30-35 minutes in ungreased 13x9 inch metal baking pan.

Note: You can also make these in cookie form. Simply drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 10-12 minutes or until golden brown. Cool 1 minute on cookie sheet; remove to wire rack. Makes about 4 dozen.

Chewy Chocolate Chip Cookies

We had dinner at a neighbors' house the other night, and I was assigned the dessert. I decided to make cookies, but realized that I was out of  all-purpose flour, and the closest thing I had to it was bread flour. Unsure of what the difference was, I googled it and found out that apparently it has a higher gluten content than all-purpose flour, which makes for a chewier cookie. The site had a recipe from Alton Brown for cookies made with bread flour, so I decided to try them. They were very good-thick, soft, and chewy. I'm not sure how they would turn out with regular flour, but I suspect they would be just fine and maybe just a tad less chewy. Below is the recipe, and here is a link to the web page where I found the recipe.

CHEWY CHOCOLATE CHIP COOKIES

I N G R E D I E N T S :

2 sticks unsalted butter
2 1/4 cups bread flour
1 teaspoon kosher salt
1 teaspoon baking soda
1/4 cup sugar
1 1/4 cups brown sugar
1 egg
1 egg yolk
2 tablespoons milk
1 1/2 teaspoons vanilla extract
2 cups semisweet chocolate chips

D I R E C T I O N S :

Heat oven to 375 degrees F.

Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, and baking soda and set aside.

Pour the melted butter into the mixer's work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined.

Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips.

Chill the dough, then scoop (from a #20 disher) onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 14 minutes or until golden brown, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool completely and store in an airtight container.

Yield 2 1/2 dozen

oatmeal cookies with raisins & walnuts

this recipe was given to me by my husband's granny. for variety, you can use half regular raisins and half golden raisins, or use pecans rather than walnuts.

I N G R E D I E N T S :

1 1/2 sticks butter or margarine (i use butter)
1 cup light brown sugar
1 cup granulated sugar
2 well-beaten eggs (or 1 egg and two egg whites)
1 tsp. vanilla extract
1 1/2 cups flour
1 tsp. soda
3 cups quick cooking oats, or 3 1/2 cups old fashioned oats
1/2 cup walnuts
1 cup raisins


D I R E C T I O N S :

preheat oven to 350.

thoroughly cream butter (or margarine) and sugars; add eggs and vanilla. beat well.

add sifted dry ingredients, then oatmeal, then nuts and raisins.

to make immediately, you can shape into the dough into balls (about 2 Tbsp. each), or shape into a roll; wrap in waxed paper, and chill thoroughly or overnight. i like to bake a few of the cookies immediately, and then roll the remaining dough into a couple of rolls to freeze and keep on hand. slice the rolls into about 1/4" thickness before baking, and bake for about 10 minutes (i usually touch one cookie and make sure it has cooked enough to where it doesn't stick to me, to test for doneness).

chocolate chip cookies

everyone has their favorite recipe for chocolate chip cookies, and this one is mine. this is a great recipe to divide into three logs, wrap in wax paper, and freeze to have on hand.

adapted from an old better homes and garden cookbook

I N G R E D I E N T S :

1/2 cup butter (1 stick), softened at room temperature* (the actual recipe calls for shortening but i use butter instead)
1/2 cup granulated sugar
1/4 cup brown sugar
1 egg, beaten
1 tsp vanilla extract
1 cup all purpose flour
3/4 tsp. salt
1/2 tsp. soda
1 cup semi-sweet chocolate chips
1/2 cup broken pecans (or walnuts, if you would rather)


D I R E C T I O N S :

preheat oven to 350 degrees.

combine sugars. add butter or shortening, and beat together until smooth.

add egg and vanilla and beat until fluffy.

combine flour, salt, and soda, and then add into sugar/egg mixture, a bit at a time. beat until blended together.

add chocolate chips and pecans/walnuts, stirring just until combined.

bake 10-12 minutes on an insulated cookie sheet, or until edges are lightly browned.

transfer to a rack and let cool.

makes about 30 cookies.

*if you forget to sit your butter out ahead of time, a great way to get it to room temperature more quickly is to grate it with a box grater, and just let it sit for a few minutes.

chewy cranberry oatmeal cookies

I love old fashioned oatmeal raisin cookies, so when I came upon this recipe, I had to try it. The end result is delicious, and tastes very similar to your traditional oatmeal raisin cookie with maybe just a little more zing because of the dried cranberries.
I found this recipe on a blog and copied it on my computer, and now that I am posting it, I can't figure out what blog it came from. if I figure it out, I'll post a link, but for now, I'm sorry to whoever the credit of this recipe goes to! And again, no pictures, but I did freeze 2/3 of the dough so next time I bake some of them, I'll be sure to take a picture.
Speaking of freezing the dough, this is a great way to have cookies on hand any time. All you have to do is separate the dough into thirds and roll them into logs on pieces of wax paper. Just roll up the wax paper, tape the ends, label what type of cookie it is, and stick it in your freezer. Instead of making a huge batch of cookies (and as a result eating WAY too many!), you can have the dough on hand any time you want to make 10 or 12 cookies! This is the third cookie recipe I've done this with, and I wish I had tried it a long time ago. Homemade cookies meet slice and bake convenience after just a little preparation on the front end!


I N G R E D I E N T S :

1 1/2 cup all purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon cinnamon

2 1/2 cups old fashioned oats
2 sticks unsalted butter, slightly softened
1 cup packed light brown sugar

1/2 cup sugar

2 large eggs, beaten lightly

1 tablespoon honey

2 teaspoons pure vanilla extract

1 1/3 cup dried cranberries

1 cup chopped pecans




D I R E C T I O N S :

Preheat oven to 350 degrees F. (if baking right away) and prepare sheet pans with parchment or cookie spray.


Mix the dry ingredients together, then stir in the oats; set aside.


Beat the butter and both sugars together until light and fluffy.


Add the eggs, then scrape down the bowl; add the honey and vanilla and beat until blended.


Add the flour mixture in two additions, beating each until well combined. Stir in the cranberries and pecans. (At this point, you can either bake, or freeze.)


To freeze, just scrape the dough onto plastic wrap, roll into a log, wrap tightly, and freeze until ready to bake.

Then just take them out of the freezer, let sit for about 15 minutes, then slice into 3/16" thick slices and bake as directed.

To bake immediately: drop by tablespoonfuls about 2 inches apart on parchment lined sheet pans.

Bake until the centers of the cookies are soft and no longer look wet; about 9-11 minutes.

Let cool on the pan for 5 minutes, then transfer to a rack to cool.