Knead to Cook

Food & fitness obsessed girl.

Oreo Chocolate Chip Cookies.

by Filed Under: Cookies, Snacks, Vegetarian Leave a Comment

 

Sleepover tonight and I thought I would make a special treat for the girls when we all get home from our swim meet.  Oreos… chocolate chip cookies meet & make a lovely baby 🙂

Ingredients:

1/2 cup of butter, room temperature
5 tablespoons of sugar
5 tablespoons of brown sugar
1 egg, room temperature
1 teaspoon vanilla extract
1 1/4 cup of all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
10 Oreo cookies, chopped (I used the chocolate cream filled version but the original version is acceptable.)

Directions:

Preheat your oven to 350 degrees.  In your stand mixer with the paddle attachment on, cream the butter and sugars for 5 minutes.  Then add the egg and vanilla.  In a separate bowl, blend the flour, soda and salt.  Add gently to the butter mixture.  Blend.  By hand, blend the Oreos into the cookie batter.  Scoop the dough onto your cookie sheet about 2 inches apart.  Bake for 10-12 minutes or so until just turning lightly brown.  Let cool and enjoy!

 

— Knead to Cook

Lemon Rosemary Cookies.

by Filed Under: Cookies 8 Comments

These are a distinctive cookie that would be perfect for a dinner or cocktail party.  They are, without a doubt, the creamiest, melt-in-your-mouth cookie that you won’t soon forget.

Ingredients:

1 stick, 4 oz. butter, at room temperature
1/4 cup of sugar
2 teaspoons of chopped up fresh rosemary leaves
1 teaspoon of lemon zest
2 egg yolks
1 teaspoon vanilla extract
1 cup of all-purpose flour
1/3 cup of ground corn meal
1 1/2 teaspoon of baking powder
1/4 teaspoon of salt
Turbinado sugar for topping the cookies

Directions:

Cream the butter and sugar together.  Then add the chopped rosemary and lemon zest.  Beat in the egg yolks and vanilla extract.

In a separate bowl, whisk flour, corn meal, powder and salt.  Slowly add this to the butter mixture.  Blend without over-mixing.  Lay a large piece of plastic wrap out and place the dough in the center.  Roll up and form into a log.  Refrigerate for one hour, then place in the freezer for 15 additional minutes.

Preheat the oven to 325 degrees.  Spray your cookie sheet with a non stick spray.  Slice the cookies into 1 inch slices (mine are a bit thicker b/c I prefer them that way) and place on the cookie sheet.  Gently drop the Turbinado sugar on top of each cookie and gently press the sugar crystals into the top of each cookie.  Bake for 15 minutes.   Remove and let cool.  Serve and enjoy!

 

— Knead to Cook

Peanut butter chocolate chip cookies.

by Filed Under: Cookies, Snacks, Vegetarian 2 Comments

It has been quite a busy week & a half.  We’ve had 5 swim meets and I feel like I haven’t been home to bake or cook for longer than 1 hour each day.  Today was no different, we had a great swim meet this morning till around 1 and I wanted to bake up some fun cookies for my girls to congratulate them on their incredibly good performance in the past 5 meets.  These are super deeelish but I did add fiber to them to add some health benefits.

Ingredients:

1 stick of butter, room temperature (1/2 cup)
1/2 cup of light brown sugar
2 tablespoons of Truvia or 1/4 cup of regular sugar
1/2 cup of peanut butter (I used Sea Salt Valencia Peanut Butter)
1 egg, room temperature
1 teaspoon of vanilla extract
1 teaspoon raw honey (you can use regular as well)
1/2 cup of whole wheat flour
1/4 cup of all purpose flour
3/4 cup of rolled oats
1 tablespoon of flax seed meal
1 teaspoon of chia bran (you can use regular wheat bran)
1 teaspoon baking powder
1 teaspoon baking soda
1/8 teaspoon salt
1/2 cup of chopped peanuts (I used salted)
3/4 cup of chocolate chips (I used dark 60% cocoa chips)
Directions:

Preheat your oven to 350 degrees.

In your stand mixer, with the paddle attachment, cream the butter and sugars together until fluffy.  Add the peanut butter and beat well.  Add the egg, vanilla and honey.  Be sure to scrape down the sides to make sure everything blends well.

In a separate mixing bowl add the flours, oats, flax seed meal, chia bran, cinnamon, powder, soda and salt.  Then add to the wet mixture in thirds.  Blend after each addition but avoid over mixing.  Then add the nuts and chocolate chips.  Blend again.  Then scoop the dough and place on a cookie sheet about 2 inches apart. Bake for 12-14 minutes or until golden brown around the edges.  Let the cookies cool on the baking sheet for about 4 minutes and then transfer to a platter or cooling rack until completely cooled and ready to store.

— Knead to Cook

Cream Cheese Chocolate Chip Cookies.

by Filed Under: Cookies, Vegetarian 13 Comments

 

These could very well be the best chocolate chip cookies I’ve ever tried!  Pretty big compliment as I’m 40 years old and have had the pleasure, and sometimes displeasure, of sampling chocolate chip cookies my entire life.  Now, I rarely, EVER, make unhealthy cookies for my family but with our first swim meet tonight… I wanted to make them a special treat 🙂

Ingredients:

6 ounces of softened reduced fat cream cheese
3/4 cup of softened butter
3/4 cup of brown sugar
1/3 cup of sugar – I used Truvia.
2 tsp of vanilla extract
1/2 teaspoon of baking soda
1/2 teaspoon salt
2 cups + 3 tablespoons  of all purpose flour
2 cups of chocolate chips (dark 60% cocoa)

Directions:

Preheat the oven to 325 degrees.

Cream together butter, cream cheese and sugars until fluffy in your stand mixer with the paddle attachment on.  Add the vanilla.  The sift all of the dry ingredients and then add to the butter mixture.  Blend but avoid over-mixing.  Add the chocolate chips and stir by hand.

Drop with scooper onto your cookie sheet.  Leave 1-2 inches in between each one.  Bake for 14-18 minutes depending on your oven.  Should be golden brown along the edges.

— Knead to Cook

Crispy Crunchy White & Dark Chocolate Oatmeal Cookies.

by Filed Under: Cookies Leave a Comment

 

 

 

School is out for the summer.  Friends are over and I needed to pull out an oldie but goody recipe for cookies.  These are always a hit!  Crispy and crunchy on the outside, gooey interior.  A sophisticated spin on a traditional favorite.  Packed with flavor!  Get your milk ready kids 🙂

Ingredients:

1 cup of all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon of baking soda
1/4 teaspoon salt
1 3/4 sticks of butter (14 tablespoons)
1 cup of sugar
1/4 cup packed light brown sugar
1 egg
1.5 teaspoon vanilla extract
2 cups of rolled oats
8 ounces of white chocolate bar (chopped up)
8 ounces of dark chocolate bar/chips (60% cocoa)
Flaky Sea salt – for sprinkling on each cookie

Directions:

Preheat oven to 350 degrees.

Whisk flour, baking powder, soda and salt in a medium bowl.

In your stand mixer beat butter, sugars until fluffy.  Scrape the bowl down and then mix again.  Add the egg and vanilla.  Scrape down the sides again.  Add the flour mixture and beat again.  Gradually add the oats & white & dark chocolate.  Mix until well incorporated.

With a small scooper, scoop the dough into balls on to your cookie sheet.  Leave about 2 inches in between each ball of dough.  Sprinkle the top of each dough ball with some sea salt flakes.  Bake for 14 minutes or until golden.  Cool on a rack and then enjoy!

— Knead to Cook

Oatmeal, Peanut Butter & Chocolate Chip Cookies.

by Filed Under: Cookies, Vegetarian Leave a Comment

Okay no cookie is perfectly healthy, right?  Well these are pretty close.  Protein-packed with some added fiber.  You can’t go wrong!

Ingredients:

1 c of peanut butter (I used organic crunchy)
1 c of light brown sugar
2 eggs, room temperature
1/2 c of whole wheat flour
1/2 old fashioned oats
1 tsp of baking soda
2 tsp of golden flax seed meal
1/3 c of dark chocolate chips

Directions:

Preheat your oven to 350 degrees.  In your stand mixer, combine the peanut butter (or whatever nut butter you wish to use) and brown sugar.  Mix well for about 2 minutes or so. Then add the eggs, one at a time.  Once blended, add the flour, oats, baking soda,  and flax seed meal.  Avoid over mixing.  Then add the chocolate chips and blend by hand.

With a mini scoop, drop the dough balls onto your cookie sheet leaving enough room in between for the cookies to spread out.  Bake for 14 minutes or so or until golden brown.  I started checking them around the 12 minute mark.

Enjoy!

— Knead to Cook

Chocolate Chip Cookie Bars.

by Filed Under: Cookies, Desserts, Vegetarian 2 Comments

Okay these are NOT healthy & are quite indulgent!  But I made them because one of my daughter’s closest friends had knee surgery on Friday and had invited a bunch of girls over tonight for pizza & a movie.  I thought it would be fun to make these for a treat and they smell soooooo good!  Glad they are out of my house now 🙂

Ingredients:

2 c of packed brown sugar, light brown
1/2 c of I Can’t Believe It’s Not Butter (melted)
2 eggs, room temperature
1 tsp + 1/4 tsp of vanilla extract
2 c of all purpose, unbleached, flour (spooned in and leveled with a knife)
2 tsp of baking powder
1/2 tsp of salt
8 oz of chocolate chips
(optional) add peanut butter chips or butterscotch

Preheat oven to 350 and then spray a glass 13×9 pan with non stick spray or butter/flour and set aside.

In your mixer with the paddle attachment, blend butter and brown sugar.  Then add one egg at a time, mixing in between.  Add vanilla.  Then in 3rds add the flour and blend.  Add the remaining ingredients and mix until incorporated.  Avoid over mixing.  Spoon into the prepared pan, it doesn’t seem like a lot but it will rise quite a bit.  Bake for 35-45 minutes or until golden brown.  Let rest for about 15 minutes then cut into squares.

— Knead to Cook

My healthy chocolate chip, flax, pistachio cookies.

by Filed Under: Cookies 7 Comments

 

These are my go-to cookies that I make each and every week.  I normally use slivered almonds but this week opted for pistachios.  They turned out so good!  I make some without chocolate chips for my husband, who has a cocoa allergy and the remaining part  of the batch is for everyone else.  They make a great after-school snack or just a quick treat without all of the guilt.  You can add dried cherries or cranberries to for a different taste.

1/3 c of all purpose flour, unbleached
1/3 c of whole wheat four
1.5 c of quick cooking rolled oats
2 tbl flax seed meal
1 tsp of baking soda
1/2 tsp of salt
6 tbl of I can’t believe it’s not butter
3/4 c packed light brown sugar
2 tsp vanilla extract
1 large egg
1/4 c of pistachios, shelled
1/2 c of dark chocolate chips or chunks (or more if you like)

Preheat oven to 350°.  Lightly spoon the flours into dry measuring cups and level with a knife.  Combine the flours, flax seed meal, baking soda and salt.  Whisk to combine.  Then melt the butter (I do it in the microwave) and add the brown sugar.  Mix well.  Add the sugar mixture to the flour mixture and blend.  Add vanilla and egg.  Beat well.  Hand mix in the almonds and chocolate chips.

Using a small melon baller – drop cookies on to your cookie sheet leaving ample room around each one.  Bake for 11 minutes and remove from the oven.  Let cool on the baking sheet initially for 2-4 minutes then place on cooling racks to cool completely.  Store in an airtight container.

 

— Knead to Cook

Healthy Oatmeal Chocolate Chip Flax Cookies

by Filed Under: Cookies, Vegetarian 6 Comments

 

These are my go-to cookies that I make each and every week.  I make some without chocolate chips for my husband, who has a cocoa allergy and the remaining part  of the batch is for everyone else.  They make a great after-school snack or just a quick treat without all of the guilt.  You can add dried cherries or cranberries to for a different taste.

1/3 c of all purpose flour, unbleached
1/3 c of whole wheat four
1.5 c of quick cooking rolled oats
2 tbl flax seed meal
1 tsp of baking soda
1/2 tsp of salt
6 tbl of I can’t believe it’s not butter
3/4 c packed light brown sugar
1.5 tsp vanilla extract
1 large egg
1/4 c of slivered, toasted almonds
1/2 c of dark chocolate chips or chunks

Preheat oven to 350°.  Lightly spoon the flours into dry measuring cups and level with a knife.  Combine the flours, flax seed meal, baking soda and salt.  Whisk to combine.  Then melt the butter (I do it in the microwave) and add the brown sugar.  Mix well.  Add the sugar mixture to the flour mixture and blend.  Add vanilla and egg.  Beat well.  Hand mix in the almonds and chocolate chips.

Using a small melon baller – drop cookies on to your cookie sheet leaving ample room around each one.  Bake for 11 minutes and remove from the oven.  Let cool on the baking sheet initially for 2-4 minutes then place on cooling racks to cool completely.  Store in an airtight container.

 

 

— Knead to Cook

Cream Cheese Chocolate Chip Cookie Bars.

by Filed Under: Cookies, Desserts, Vegetarian 9 Comments

“These are heavenly little bars!” exclaimed my youngest daughter today after she ate one bite!  That, to me, is the greatest compliment as my children are my biggest critics.  I’m not a huge fan of making full-on-fat cookies for my kids/friends but there was just something calling me to make these – plus this is why I run so much – so I can eat.  That, along with the fact that I had some cream cheese that I wanted to use up and a recipe was born!   Five ☆ rating from my kids.  Hopefully the friends that I delivered these to tonight agree 🙂

Ingredients:

6 ounces of low fat cream cheese, softened
3/4 c of butter, softened
1 c of light brown sugar
1/2 c of granulated white sugar
1/2 tsp of vanilla extract
1/2 tsp baking soda
1/2 tsp of salt
2 c + 2 tbl of all purpose, unbleached white flour
3/4 c of chocolate chips

Directions:

Preheat the oven to 325 degrees.  Spray your 13×9 glass pan with nonstick spray and set aside.

In your mixer with the paddle attachment, cream the butter, cream cheese and sugars until light and fluffy – about 2 minutes.  Add the vanilla.   Then sift the dry ingredients into a separate bowl.  Then add to the butter/sugar mixture.  Beat until incorporated.  By hand, mix in the chocolate chips.

Scoop all of the dough into your prepared 13×9 pan and flatten out with a mixing spoon so it’s relatively level.  Bake for 30-40 minutes or until golden brown on the top.  Keep a watchful eye on it around 20 minutes depending on your oven.  Remove and let cool for 20 minutes then slice and serve.

 

— Knead to Cook