Last week, our patrons chose the Chestnut Doodles for the weekly recipe, but no cookie left behind! These hot cocoa oatmeal cookies are a light chocolate sweet treat, but made a little bit healthy.
Hot Cocoa Oatmeal Cookies: Makes 24-36 small cookies
1 1/4 cup rolled oats
1 cup whole wheat flour
1 1/2 tsp baking powder
1/2 tsp cinnamon
1/2 tsp salt
3 tbsp of your favorite hot cocoa mix
1/2 cup unsweetened applesauce
4 tbsp plant butter
1 tsp vanilla
1/2 cup honey
1/3 cup mini marshmallows
1/3 cup chocolate chips of choice
In a bowl, mix together your oats, flour, baking powder, salt, and cinnamon. Set aside. In a separate bowl, mix together your honey, plant butter, applesauce, vanilla, and cocoa mix. Stir your dry mix into the honey mixture, and fold in your marshmallows and chocolate chips. Allow your mixture to chill for 30 minutes. Preheat your oven to 350F while you’re waiting. Using a 1 oz scoop (or a rounded tablespoon), scoop cookie dough into balls and place on an greased baking sheet 1-2” apart. Push them down slightly with the back of a spoon or your fingertips. Bake for 8-10 minutes, rotating the pan halfway through the cook time to promote even baking. Rest the cookies for 2-5 minutes on the pan before removing and placing on a cooling rack.
Enjoy! These are great to give you a little sweet without weighing you down for the rest of the day.
My brother-in-law loves to cook as well, and he recently shared a recipe for chestnut syrup with me that makes really good homemade cream soda. Along with it came a recipe to bake the chestnuts after steeping them to make the syrup, but we didn’t care for that part. Not wanting to waste the chestnuts, I pulsed them in the food processor and threw them into a cookie! Not just for the holidays anymore, the festive nut makes a good sweet treat for any time of year.
Chestnut Doodles: Makes 10-12 Large Cookies or 36-40 Small Cookies
½ cup white sugar
¾ cup brown sugar
1 tsp salt
½ cup butter or butter substitute
1 egg (or egg replacement)
1 tsp vanilla extract
1 ¼ cup flour
½ tsp baking soda
1/2 tsp ground cinnamon
1 cup roasted chestnuts – I found ours in the Asian aisle of our local Wegmans
Preheat oven to 350F
Chop your chestnuts into small pieces with a knife, or pulse in a food processor until the pieces are small and even. In a small bowl, mix together your flour, baking soda, cinnamon and salt. Set aside. In a separate bowl, cream together the sugars and butter products until fluffy. Add in your egg and vanilla and mix until homogeneous. Add your flour mixture and mix until combined. Fold in your chestnut pieces Using a 1 oz scoop (or a rounded tablespoon), or 2 oz scoop, scoop cookie dough into balls and place on an ungreased baking sheet 1-2” apart. For small cookies: bake for 8-10 minutes, rotating the pan halfway through the cook time to promote even baking. For large cookies, increase the time to 15-20 minutes. The cookies should be soft and slightly golden around the edges. Rest the cookies for 2-5 minutes on the pan before removing and placing on a cooling rack.
Try not to eat them all at once! I love them in the morning with some tea or even just as an afternoon sugar bump!
That’s a mouth full.
Let’s talk cake mix cookies. People loved them (and still do) because they’re easy, they’re tasty, and you don’t need a lot of ingredients. Even though I love a good traditional homemade cookie, I was curious as well with how I could play with what seemed like a versatile cookie medium. Thus, the banana dark chocolate chip cookies were born! Sweet, fluffy, and truly addicting.
Banana Dark Chocolate Chip Cake Mix Cookies: Makes About 10-12
1 box yellow cake mix
1/2 cup vegetable oil or melted butter
1/2 cup mashed bananas, (1-2 depending on their size)
1 tsp vanilla
1/2-1 cup dark chocolate chips (to taste)
In a medium/large bowl, whisk together your bananas, vanilla, and oil until combined. Stir in your cake mix, mixing until just combined. Using an 2 oz scoop (or 1/4 cup), scoop the dough into dough balls and place on a parchment paper-lined baking sheet. Bake at 350F for 10-12 minutes. Allow to cool for 5-10 minutes before devouring. (I know it’ll be hard, they smell so good!)
We love experimenting with cookies. So many different things we can add to make a sweet, nostalgic treat! Enjoy these sweet treats that I whipped up today.
Remember that if you ever decide to make one of our recipes, be sure to post a picture and tag us! Happy nomming!
Cinnamon Toast Crunch Cookies: Makes About 40
Preheat your oven to 375F.
3/4 cup white sugar
1/2 cup brown sugar
1 tsp kosher salt
1/2 cup unsalted butter, softened
1 tsp vanilla
1/2 tsp ground cinnamon
1/2 tsp baking soda
1 1/4 cup all purpose flour
1 1/2 cups cinnamon toast crunch cereal, crushed into bits
1. Cream together your butter and sugars until fluffy.
2. Add in your vanilla and egg, and mix until combined.
3. Add your cinnamon, baking soda, salt, and flour. Mix until just combined.
4. Fold in your crushed cereal bits.
5. Onto an non-greased baking sheet (you’ll need 2 decent sized ones), scoop your dough into rounded tablespoon portions. (Or use a 1.5 tbsp ice cream scoop.)
6. Bake for 10 minutes, rotating your pan halfway through to promote even baking.
7. Allow the cookies to rest for 2-3 minutes on the pan before carefully moving to a cooling rack.
8. Allow to cool slightly, and enjoy!
I love mine traditionally with some almond milk or even sandwiching some ice cream!