I hope everyone is having a brilliant weekend.
I’ve had a lovely Saturday afternoon that culminated in a couple of hours baking, which was exactly what my heart desired. I also got to see the lovely Holly earlier today for an eight mile run. She was actually running twenty miles (crazy lady) so I joined her for the final part. Just three weeks til my race! We took it really slow since it was hot and muggy out and I have to say running with a partner might be my new favorite thing! The time flew by, and I got to catch up with that cute lil’ lady.
I’ve been in the mood for baking for a while. I can’t tell you (but you can probably tell from my last few posts!) how wonderful it is to finally have a kitchen that is not the size of a matchbox, that actually makes me want to bake and cook. I love it!
Would you believe me if I told you I’ve never made cookies before? True story. Since one of my favorite activities is getting inspiration from food blogs, I thought I would big up two of my new favorites for today’s bake-fest.
I took this recipe from eat make read, who has one of the most beautiful blogs around and constantly inspires me. I believe she actually used a Nigella Lawson recipe for these bad boys though.
Ingredients (makes about 24)
3/4 cup light brown sugar
1/2 cup (1 stick) soft butter
1 teaspoon vanilla extract
1 cup flour
1/3 cup cocoa
1/2 teaspoon baking powder
1 cup bittersweet chocolate chips
- Preheat oven to 350°
- Cream the sugar and butter, then beat in the egg and vanilla.
- Mix the flour, cocoa, and baking powder in a bowl and gradually beat into the creamed mixture.
- Fold in the chips.
- Using a rounded Tablespoon scoop, scoop out dough and place on Silpat or baking parchment, leaving a little space in between them.
- Bake for 10-12 minutes and then let then sit on the baking sheet for a couple minutes. Then move them to cooling racks.
These are really quick and easy to make (perfect for a first-time baker) and they are also pretty rich so they taste perfect with a glass of cold milk (what cookie doesn’t, actually?). Mine came out thinner and less dense than eatmakeread described but I’m okay with that due to the richness.
They taste totally awesome!
Oatmeal Raisin Cookies
This recipe comes from the blog Annie’s Eats which is also a rocking source for amazing recipes!
Ingredients (makes about 40 thin cookies)
1/2 cup butter, softened
3/4 cups light brown sugar, packed
1/4 cup granulated sugar
1 tsp. vanilla extract
3/4 cups flour
1/2 tsp. baking soda
1 tsp. cinnamon
1.5 cups rolled oats
1/2 cup raisins
1/2 cup walnuts
- Preheat oven to 375°.
- In a large bowl beat butter, brown sugar, granulated sugar, eggs and vanilla until well blended. In a medium bowl combine flour, baking soda, salt, cinnamon and nutmeg. Add dry ingredients to butter mixture, stirring until just combined.
- Fold in rolled oats, raisin and walnuts.
- Drop dough by rounded teaspoons about 2 inches apart onto a cookie sheet.
- Bake for 8-10 minutes or until edges are lightly browned. Cool 2 minutes and remove to wire rack to cool completely.
These turned out super thin and really crunchy which is just how Dan likes them so I hope he enjoys them! I am more of a soft cookie girl myself but I think these would be excellent dunked in a cup of tea. Plus, I’m glad we have one batch of richer cookies and one light and crispy. Hurrah!
Well, my girlfriends are about to show up for a night of pizza and wine so I must skeddadle!
What is your favorite type of cookie to bake or eat?
Mine probably has to go to the soft peanut butter cookie. Utterly delightful.