Preheat oven to 375F. Prep a baking sheet with parchment paper and set aside.
I am lazy so I try to do everything in one bowl. I mix together the butter and brown sugar then add the white sugar and mix. Stir in the egg and vanilla.
Add the salt, baking soda and powder and mix. Mix in the flour until combined and add the chocolate chips.
Scoop whatever size ball you want for you cookie and place evenly distanced on your baking sheet.
1 cup (230g) unsalted butter, softened to room temperature
1 cup (200g) packed light or dark brown sugar
1/4 cup (50g) granulated sugar
2 large eggs
1 Tablespoon pure vanilla extract (yes, Tablespoon!)
1 and 1/2 cups (188g) all-purpose flour (spoon & leveled)
1 teaspoon baking soda
1/2 teaspoon salt
1 and 1/2 teaspoons ground cinnamon
3 cups (240g) old-fashioned whole rolled oats
1 cup (140g) dried cherries
1 cup (180g) white chocolate chips
Directions
Using a stand mixer fitted with paddle attachment, cream the softened butter and both sugars together on medium speed until smooth, about 2 minutes. Add the eggs and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and mix on high until combined. Set aside.
In a separate bowl, whisk the flour, baking soda, salt, and cinnamon together. Add to the wet ingredients and mix on low until combined. Beat in the oats, dried cherries, and white chocolate chips on low speed. Dough will be thick, yet very sticky. Chill the dough for 30-60 minutes in the refrigerator.
Preheat oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
Roll balls of dough (about 2 tablespoons of dough per cookie) and place 2 inches apart on the baking sheets. I recommend using a cookie scoop since the dough can be sticky. Bake for 12 minutes until lightly browned on the sides. The centers will look very soft and under-baked. Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
1 ½ cups quick-cooking oats or old-fashioned oats (certified gluten-free if necessary)
1/2 cup bittersweet chocolate chips
1/2 cup peanut butter M&Ms
Instructions
Preheat the oven to 350 degrees Fahrenheit. Line two large, rimmed baking sheets with parchment paper or silicone mats for easy clean-up.
In a large mixing bowl, combine the peanut butter with the sugar and coconut oil. Use an electric mixer or a large spoon to mix until well combined. Add the eggs, baking soda and vanilla, and mix well. Add the oats and chocolate chips and mix until they’re evenly incorporated.
Working with a scoop or ¼ cup measuring cup, drop the cookies onto the prepared baking sheets. These cookies spread while baking, so leave several inches around each (I can bake six at a time). If they are irregularly shaped at the base, gently shape them into a more rounded mound. If you’d like your cookies to look extra pretty, dot a few extra M&M’s and chocolate chips on each mound of dough before baking.
Bake 10 minutes, until they’re just starting to turn golden around the edges. Do not overbake. Let the cookies cool for 10 minutes before transferring to a cooling rack. In the meantime, bake your next six cookies, and so on.
If desired, sprinkle the cookies lightly with flaky sea salt. Let them cool completely before storing them in an airtight container.
Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper and set aside. In a medium bowl, whisk together flour, baking powder, baking soda, and sea salt. Set aside. Using a mixer, cream butter and sugars together. Add in the eggs and vanilla and mix until combined. Add the dry ingredients and mix on low until just combined. Fold in the chopped Cadbury Mini Eggs and chocolate chips.
Form the cookie dough into balls, about 2 tablespoons of dough. Place on prepared baking sheet, about 2 inches apart.
Bake cookies for 10-12 minutes or until the edges are slightly golden brown. Remove from oven. Let cookies cool on the baking sheet for 5 minutes. Transfer to a wire cooling rack and cool completely.
Extra sea salt for sprinkling on cookies if desired
Directions
Preheat oven to 350 degrees F. Line a large baking sheet with a parchment paper and set aside.
In a medium bowl, whisk together flour, baking powder, baking soda, and sea salt. Set aside. Using a stand mixer, cream butter and sugars together for about 3 minutes. Add in the eggs and vanilla and mix until combined. With the mixer on low, slowly add in the dry ingredients. Stir in the chocolate chips. Gently fold in 3/4 cup of the sprinkles.
Form the cookie dough into balls, about 2 tablespoons of dough. Pour the remaining 3/4 cup of sprinkles in a small bowl. Roll the cookies in the sprinkles, covering the entire cookie dough ball. Place on prepared baking sheet, about 2 inches apart. Sprinkle with sea salt, if desired.
Bake cookies for 10-12 minutes or until the edges are slightly golden brown. Remove from oven and let cookies cool on the baking sheet for 2-3 minutes. Transfer to a wire cooling rack and cool completely.
1/3 cup cashew butter (or sub any nut/seed butter)
1 tsp vanilla extract
1 tbsp unsweetened almond milk
1 1/4 cup+ 2 Tbsp almond flour, I use Bob’s Red Mill finely ground almond flour
1/4 tsp baking soda
1/2 tsp cinnamon
3/4 dark chocolate bar, chopped (Use 100% cacao chocolate if wanting to limit sugar)
1/4 tsp sea salt
2 Tbsp cup collagen peptides
Directions:
Preheat oven to 325 degrees F.
Whisk egg in large bowl then pour in maple syrup, melted coconut oil, cashew butter, vanilla and almond milk to whisk again.
Stir in almond flour, baking soda, cinnamon, collagen and some of the sea salt. Fold in chocolate chunks, leaving several chocolate chunks aside.
Place parchment paper over a baking sheet and use a spoon and spatula to drop batter, dividing it into a dozen cookies. Place the last several pieces of chocolate over the top, sprinkle sea salt, then place in the oven for about 12 minutes on the center rack. Then turn the oven on broil and cook 1 additional minutes **keep a close eye on it because they can burn quickly!
1/3 cup dark, bittersweet or semisweet chocolate chips
Instructions
Preheat oven to 350 degrees F.
In a large bowl, cream the butter and sugar together for about 1-2 minutes. Add egg, peppermint extract and beat until light and fluffy, scraping down the sides as you go to ensure even mixing.
Add flour, salt, cocoa powder, baking soda and powder to a sifter and sift gradually over the wet ingredients mixing as you go. Mix until well combined.
Add chocolate chips and stir in with a mixing spoon and then chill in the freezer for 10 minutes while the oven finishes heating.
Form the dough into small balls (heaping 1 Tbsp) and place 1.5 inches apart on an ungreased or parchment-lined baking sheet.
Bake for 10 minutes – the edges should start to dry but the tops will still be slightly soft looking. Let set on the cookie sheet for a few minutes more but sprinkle crushed candy cane on immediately.
Transfer to a cooling rack to rest until completely cooled. Store in an airtight container to keep fresh for up to a few days or freeze for several weeks.
In top of double boiler over low heat, melt dark chocolate chips and butter, stirring constantly until smooth. Set aside to cool. In a small bowl, combine flour, baking soda, and salt. Set aside.
In
a large bowl, beat eggs, sugar, and vanilla until light. Blend in melted
chocolate, then dry ingredients. Stir in green mint chips and chill for 10-15
minutes or until stiff. Drop by well-round teaspoonfuls onto ungreased cookie
sheets.
Bake
8-10 minutes, cookies will be soft in centers but will harden as they cool.
ANDREA'S RECIPE BLOG 