Thick Oatmeal Raisin Cookies

You know what's sad? The amount of people who turn up their noses at Oatmeal Raisin Cookies. A lot of people won't give the chewy, cinnamony deliciousness a chance simply because there are delicious raisins thrown in there. I say, to heck with the haters! These cookies are IN.CRED.IB.LE.

I was searching for an Oatmeal Raisin Cookie recipe so I could send cookies to my Uncle Tim when I stumbled across these Oatmeal Raisinet Cookies from Sally's Baking Addiction. I changed them slightly, using raisins instead of Raisinets, but I know either way the results would be phenomenal. These cookies were da bomb.

The cookies themselves were tiny, but delish. They were thick and chewy and had the perfect cinnamony-oatmealy-raisiny flavor. And don't skimp on the raisins either, they add a delicious bite.

So don't turn your nose up at these babies! Make them and enjoy :)

Thick Oatmeal Raisin Cookies
Recipe slightly adapted from Sally's Baking Addiction
(originally adapted from How Sweet Eats)

• 1/2 cup (1 stick) unsalted butter, softened to room temperature
• 1/2 cup sugar
• 1/2 cup dark brown sugar
• 1 large egg
• 2 tsp. vanilla extract 
• 1 and 1/4 cup all-purpose flour
• 3/4 cups old-fashioned rolled oats
• 1/4 tsp. salt
• 1/2 tsp. baking powder
• 1 and 1/2 tsp. cinnamon
• 1 and 1/2 cups raisins

Directions:

1. With an electric or stand mixer fitted with a paddle attachment, cream the butter and sugars together on medium speed. Add the egg and vanilla, mixing well until combined.
2. On slow speed, mix in the flour, baking powder, salt and cinnamon. Manually stir in oats until the dough comes together. Fold in raisins. Roll into balls and freeze the balls for about 5 minutes, to get them to chill quickly.
3. Preheat oven to 375 degrees F.
4. Bake for 9-10 minutes. Remove from oven and let cool for 3 minutes on the baking sheet. Transfer to a cookie rack. Cookies will be very soft and may not appear to be done, but they will set up in minutes.

Brown Sugar Crackle Cookies

If you've never had brown butter, you need to make some...IMMEDIATELY. What is it you ask? It's butter, cooked on the stove until golden brown with a nutty aroma. Oh my lanta, it is sinful. Brown butter adds such a rich and unique flavor to anything it's added to, including these delectable cookies.

I saw these cookies from The Farm Girl Recipes on Pinterest and made them 48 hours later. These cookies were one of those recipes that just screamed "MUST EAT NOW!" at me. I am so pleased I listened to the call.

I love brown sugar, and this cookie is chalk full of the good stuff. It is a simple cookie, but it is packed with flavor. The brown sugar and brown butter are a divine combo, and when rolled in brown sugar before baking, they develop a crispy little coating.

Listen to the call, and make (and eat!) these cookies ASAP! Enjoy!

Brown Sugar Crackle Cookies
Recipe from The Farm Girl Recipes

• 14 tbsp. butter, divided
• 1/4 cup granulated sugar
• 2 cups packed dark brown sugar, divided
• 2 cups plus 2 tbsp. unbleached all-purpose flour
• 1/2 tsp. baking soda
• 1/4 tsp. table salt
• 1 large egg
• 1 large egg yolk
• 1 tbsp. vanilla extract

Directions:

1. Heat 10 tablespoons butter in a stainless steel (do not use nonstick) skillet or small uncoated saucepan over medium heat until melted, about 2 minutes. Continue to cook butter, swirling pan constantly until butter is dark golden brown and has a nutty aroma, 1 to 3 minutes (browned butter can burn easily and quickly so keep a close eye on it). Remove the skillet or pot from the heat and transfer the browned butter to a large heatproof bowl. Stir in the remaining 4 tablespoons butter into the hot butter to melt. Set aside for 15 minutes.
2. While butter is cooling, adjust oven rack to the middle position and heat the oven to 350 degrees F. Line 2 large baking sheets with parchment paper, silpat liners or lightly coat them with non-stick cooking spray. Whisk flour, baking soda and baking powder together in a medium bowl; set aside.
3. Add 1 3/4 cups brown sugar and salt to the bowl with the cooled butter and mix until no sugar lumps remain, about 30 seconds. Scrape down the sides of the bowl with a rubber spatula. Add the egg, egg yolk and vanilla, and mix until fully incorporated, about 30 more seconds. Scrape down the sides of the bowl. Add the flour mixture to the butter mixture and mix until just combined, about 1 minute. Give the dough a final stir with a rubber spatula to ensure that no flour pockets remain and the ingredients are evenly distributed (the dough will not look exactly like regular cookie dough, but no worries it is right).
4. In a shallow baking dish, pie plate or small mixing bowl, mix the granulated sugar and the remaining 1/4 cup packed brown sugar, rubbing the sugars between your fingers until well combined; set aside. Divide the dough into 24 portions (Note: I made 36 portions), each about 2 tablespoons. Working in batches, toss the balls in the sugar mixture to coat, and set them on the prepared baking sheet, spacing them about 2 inches apart and 12 dough balls per sheet.
5. Bake one sheet at a time until cookies are browned and still puffy and edges have begun to set but the centers are still soft (cookies will look raw between cracks and seem underdone, but don't overbake), about 11-13 minutes. Cool the cookies for 1-2 minutes on the baking sheets and then remove to a wire rack to cool completely. Enjoy!

***I shared this link at: Time to Sparkle Tuesday, Buns In My Oven, Semi Homemade Mom, ZentMrs & The Mr.

Tidbits {December 28, 2012}

I hope you all had a fabulous Christmas. My family and I enjoyed a relaxing, wonderful day. We went to Mass on Christmas Eve and it was beautiful. On Christmas Day, we woke up and ate breakfast and opened our stockings. We volunteered at a local church serving Christmas lunch to the poor for a couple of hours after breakfast. When we got home, we opened presents and ate dinner. It was a twist on our traditional Christmas, but it really reminded me what Christmas is all about - GIVING! I'd love to make the volunteering an annual tradition.

I am so behind on my Tidbits - it's terrible! Finals + Christmas Baking = Distraction. So, here goes nothing (and everything). Feel free to check out my Instagram for more (I have an addiction).

Smile fries. Thanks for a happy end to finals ADPi.

I-85S can be really pretty.

These three pictures are just a few of the reasons why I LOVE being home - peanut butter M&M's, good coffee, my pup, and grilled cheese.

I did so much holiday baking it was absurd...and awesome. Check out my holiday recipes here, here, here, here, here, oh and here.

I love this, and how perfect around Christmas. John 3:16.

I'm obsessed with my puppy, Roxie. BFFs.

Thanks to Julie over at Table for Two, I am now the proud owner of this incredible Calphalon pans. #grateful (can you hashtag on blogs?)

My mom hosted a Wine Exchange Party. She rocks.

My best friend Nick and I had a Nothing But Noodles and SAS Cupcakes date. It was lovely.

My aunt, uncle and cousin delivered my family a BIG box of Cheryl's Cookies. I openly wept tears of joy.

This sunset is real. And amazing. My mom and I were mesmerized on our walk.

My kitchen accessory stockpile grew immensely over Christmas. This ADORABLE hot pad and oven mit were a gift from my best friend, Tara. She is leaving me to study abroad in Florence next semester. While I am utterly depressed, I can't wait to read about all of her adventures on her blog, Tara's Travels!

Babysitting over Christmas Break = baking and decorating Gingerbread men!

Riccio's Italian Restaurant is THE BEST Italian food in Charlotte. Mark.my.words. GO EAT THERE...NOW.

Captain Crunch. I'll never grow up. Sorry 'bout it.

Festive nails.

Ghost of Christmas past? I clearly love Santa.

I AM SO OBSESSED WITH THIS COOKBOOK IT'S INSANE. It's beautiful.

My favorite ornament - my mama's okra angel.

This text from my dad was so cute...but I am still confused at who this Catherine girl is. 20 years later and I'm left questioning my identity - is my name spelt with a K or a C?!

Someone explain to me how you learn to decorate cakes online. Please, people. Some things are better left OFF the Internet.

Foodie for life.

I hope you all have a Happy New Year! I'll be headed to New Orleans with my family! If you have any recommendations on places for us to visit/eat at, feel free to comment below :)

Gingerbread Scotchies

You cannot pry me out of the kitchen. I have not stopped baking since I've been home. IT'S PHENOMENAL. And to make things better, today my house smelt like a gingerbread house. Can you imagine that?! Soak it in. It was like I was living in a gingerbread world, sans gumdrops (I mean, does anyone actually like those?!)

These cookies, y'all. I don't have words. Despite what my most recent posts may tell you, I am not a chocoholic. SUE ME, OK?! But you give me brown sugar and butterscotch and I will be shouting on the rooftops. 

I took one bite of these little guys and straight up melted into the floor. That's how good they are. I don't know that I ever would've thought to combine these flavors. Sure, I love gingerbread, and if you'll recall from my Butterscotch Rice Krispie Treats, I adore butterscotch, but together would they work out? Would this union last?

Folks, it does. This is a flavor marriage that I can happily say will last into eternity. I suggest you make these immediately so you too can live in gingerbread heaven...it's quite a lovely place.

Gingerbread Scotchies 

Recipe from Cooking to Perfection (adapted from Lemons for Lulu)

(makes about 40 cookies)

• 3 cups all-purpose flour
• 2 tsp. baking soda
• 2 tsp. cinnamon
• 2 tsp. ground ginger
• 1/4 tsp. salt
• 1 cup unsalted butter, room temperature
• 1 1/4 cup light brown sugar, packed
• 1 egg
• 1/3 cup molasses
• 1 (11 oz.) package butterscotch chips

Directions:

1. Combine flour, baking soda, cinnamon, ginger and salt in a bowl. Mix until ingredients are blended together. Set aside.
2. In a separate bowl, add butter and brown sugar and cream together. Add egg and beat into creamed butter. Add molasses and mix until incorporated.
3. Slowly add your dry ingredients to your wet, stirring until just incorporated. Do not over mix. Fold in butterscotch chips.
4. Chill dough for at least 30 minutes or overnight (I chilled mine overnight).
5. When ready to bake, preheat oven to 350 degrees F. Scoop tablespoon size cookie dough onto an ungreased cookie sheet. Bake for about 10 minutes, or until cookies are set and begin to turn golden brown. Remove from oven and cool on cookie sheet for 5 minutes before removing to a wire rack to cool completely. Enjoy!

Salted Caramel Stuffed Chocolate Crinkle Cookies

I'm baaaccckkkkkk! I can't honestly remember the last time I posted two days in a row. Sad, but true. Like I said yesterday, I have been baking like a MAD WOMAN. It's fab.

Today, I've got a cookie recipe that you NEEEED to add to your Christmas cookie rotation. These are OMG DELISH. However, thanks to the nasty rain we've had, the photos of these babies aren't quite telling of how amazing they are - bleh. But, I digress...

On the outside, these may look like your ordinary chocolate crinkle cookie (coated with a glorious dusting of powdered sugar), but when you take a bit, they are magical. These cookies are stuffed with an ooey, gooey caramel. Chocolate.Cookies.Stuffed.With.Salted.Caramel. Let that soak in.

Not only are these so good that you'll probably end up eating about 15, but they are pretty and will add something new to your cookie platter this holiday season. 

These are best served warm (in my opinion), so don't be afraid to bust out some microwaveable plates for these bad boys. So scaddle and go pick up all the ingredients to make these...like now! 

Enjoy!

Salted Caramel Stuffed Chocolate Crinkle Cookies (yields 2 dozen cookies)

Recipe from Cooking Classy

• 1 1/2 cups all purpose flour
• 1/2 cup + 2 tbsp. cocoa powder
• 1 1/2 tsp. baking powder 
• 1/4 tsp. salt
• 10 tbsp. salted butter, softened
• 1 cup granulated sugar
• 1/2 cup packed light brown sugar
• 2 large eggs
• 1 1/2 tsp. vanilla extract
• 2 dozen caramels (such as Kraft), unwrapped 
• coarse sea salt
• powdered sugar, for dusting

Directions

1. Preheat oven to 350 degrees F. Prepare a cookie sheet by lining it with greased parchment paper. Set aside.
2. In a mixing bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.
3. In the bowl of an electric stand mixer (or a bowl fit for a hand mixer), whip together butter, granulated sugar, and light-brown sugar on medium-high speed, using the paddle attachment, until pale and fluffy, about 4 minutes. Add in eggs one at time, stirring after each addition until combined. Mix in vanilla.
4. With mixer set on low speed, slowly add in your dry ingredients and mix until just combined.
5. Scoop dough out 2 tbsp. at a time and roll into balls. Press one caramel into the center of each dough ball, sprinkling the top of the caramel with a small pinch of coarse sea salt. Then, fold the cookie dough around the caramel and salt, making sure that the caramel is fully covered with dough around all sides. Shape into a ball once more.
6. Place your cookie dough balls on your cookie sheets and bake them for 11-15 minutes. Allow the cookies to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool (note that the caramel will set after it cools, but I warmed mine up when I ate them so the caramel would be soft and gooey!). Once they are cooled, dust with powdered sugar. Store in an airtight container.

Gooey S'mores Cookies

I am falling for fall. Corny, yes, but so so true. I can't get over the leaves changing colors, the crisp afternoon walks, and the constant barrage of pumpkin recipes. I love it.

Another activity I enjoyed during the fall when I was growing up was going to hayrides and bonfires. Nothing says fall like bundling up in a big sweater and roasting marshmallows to sit between melty chocolate and graham crackers...AKA s'mores.

Here, I've taken the work out of s'mores. No need to chop down firewood or anything like that. These cookies taste just like s'mores, but can be made inside in your oven year-round.

S'mores are a crowd pleaser, and I made these cookies and brought them to my Journalism class. They were a hit! The graham cracker crumbs add a special texture and sweetness, and alongside the melted marshmallows and gooey chocolate, you're in for a treat!

These cookies are a perfect fall (or winter/spring/summer) treat for the whole family! Enjoy!

Baby marshmallows. 

Festive bowl.

Mini = adorable & delicious.

I easily could've eaten the entire bowl of dough. It was seriously heavenly.

So much goodness packed in one little bite.

It's like I've just been to a campfire.

Devour. Look at the melted marshmallows and loads of mini chocolate chips!

Gooey S'mores Cookies
Recipe from Kevin and Amanda

• 1/2 cup (1 stick) butter, softened
• 1/2 cup sugar
• 1/4 cup brown sugar
• 1 egg
• 1 tsp. vanilla
• 1 1/3 cups flour
• 3/4 cups graham cracker crumbs (7 full graham cracker sheets)
• 1 tsp. baking powder
• 1/2 tsp. salt
• 1 cup mini chocolate chips (or mini Hershey's kisses or regular chocolate chips/chunks)
• 1 cup Jet Puffed Mallow Bits*

*I could not find these at my local Target store (later spotted them at Walmart!), so I quartered mini marshmallows to look like Jet Puffed Mallow Bits!

Directions

1. Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper and spray with cooking spray. Set aside.
2. Using a mixer, cream the butter and sugars until lightly fluffy, about 3 minutes. Add the egg and vanilla and beat for an additional 2 minutes.
3. Meanwhile, use a food processor or blend to crush 7 graham cracker sheets into 3/4 cup fine crumbs (I personally kept mine slightly more coarse for added texture). 
4. In a separate bowl, whisk together the graham cracker crumbs, flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients, and mix on low speed until the dough just comes together. Add the chocolate and marshmallows, and stir until combined.
5. Place 1.5 tablespoon sized scoops of dough onto prepared cookie sheet. Bake at 350 for 10-12 minutes (makes about 2 dozen cookies).