Category Archives: Cookies

Whole Wheat Peanut Butter Cookies

IMG_1606 it’s no shocker that I adore peanut butter. I eat it pretty much every day in some form or another..I can’t get enough of it!

So you can imagine my despair when our peanut butter stocks were depleted for almost one whole week…my body was in denial..severe peanutty deprivation had set in.

I finally picked up a jar of pb on the weekend and the only cure I could imagine for my peanut butter denial was…..peanut butter cookies! It’s shocking, (especially to me!) but I don’t make peanut buttery desserts very often. Don’t get me wrong, I drool over peanut butter filled treats on Pinterest every day, but actually cranking one out in the kitchen doesn’t happen often. As I have mentioned before, I live with someone who could leave a plate of cookies or brownies and a jar of peanut butter untouched for a week. This is unfathomable to me…I would probably slather the peanut butter ON the cookies AND brownies and eat them all in one day. I may have a sickness.

I knew that I wouldn’t be getting much help eating these cookies around here. Sure I could share them with friends or coworkers, but really..let’s be honest…I don’t want to share my peanut butter cookies. At least not in my state of peanIMG_1618ut butter deprivation. To ensure that I didn’t spend two days binging on dozens of cookies, I made a small batch (only 1 tray -12 cookies) and health-ified them slightly by using whole wheat flour and natural peanut butter.

I am hesitant to say this, but they may just be the best peanut butter cookies EVERRR. They are very rich and peanutty, which is exactly what I want in a peanut butter cookie. I am not interested in cookies with a slight hint of peanut taste, if it’s a peanut butter cookie, it better taste like one! These are taken up a notch with the addition of salted peanuts AND peanut butter chips. You could leave them out, but I personally like the extra dimensions and textures that they add. Next time I might try this recipe with all whole wheat flour as it was honestly undetectable in this recipe.

I can’t think of much better than a peanut butter cookie dipped in a glass of cold milk….mmmm. I can’t believe I went so long without doing any peanut butter baking! What was I thinking?!

Whole Wheat Peanut Butter Cookies

Adapted from Cookie Madness

  • 1/2 cup whole wheat pastry flourIMG_1598
  • 1/4 cup all purpose flour
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1/4 cup unsalted butter, softened
  • 1/4 cup +2 tbsp white sugar
  • 1/8 cup brown sugar
  • 1/2 cup + 1/8 cup peanut butter (natural will give you a richer peanut flavour)
  • 1/2 egg (I know this is wasteful….but you can always double the recipe to make a full batch! To get half an egg just beat the egg slightly and only use half!)
  • 1/2 tsp vanilla
  • 1/4 cup salted peanuts, chopped
  • 1/4 cup peanut butter chips

Preheat oven to 325 degrees.

In a small bowl, combine flours, baking soda and salt. Stir to combine.

In a large bowl, cream butter with sugars and beat on medium for about 1 minute until creamy. Add peanut butter, egg and vanilla and beat until combined, about 30 seconds.

Stir in flour mixture by hand until just combined. Stir in peanuts and peanut butter chips.

Form dough into 1 1/2 inch balls and flatten slightly with a fork.

Bake until golden, 12-15 minutes.

Makes 1 dozen cookies


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Chewy Oatmeal Chocolate Chip Cookies


I’ve gone on in the past about oatmeal raisin cookies, and how my non-dessert loving boyfriend requested them every week for about a month. So I was a little surprised when he requested oatmeal chocolate chip cookies for a change.

I saw this recipe on How Sweet Eats and I am so glad that I tried it!! The texture of this cookie was perfectly chewy and soft. There is a hint of cinnamon in the dough, which I think brings the whole cookie together. If your mom ever made those Quaker oatmeal chocolate chip muffins when you were a kid, this is them IMG_1412in cookie form! I am not a fan of pre-made baking mixes, but those muffins are soooo good. I should try to replicate them from scratch one day… hmmmm.

These cookies did not last long in our house, I really had to restrain myself from eating 5 in one sitting because they really are THAT good. These have less oatmeal, and more flour than my oatmeal raisin cookies, so upon first glance, the oatmeal may not be overly noticeable, but once you take a bite, the distinguishable texture is there.

Of all people, I definitely know how tempting it is to go back to your trusty favourite standby cookie recipe when you get the baking urge, but try these ones out next time, you won’t be disappointed! I will definitely be adding these into my favourite cookie rotation. Don’t tell me you don’t have a cookie rotation….whaaaaat?!

Chewy Oatmeal Chocolate Chip Cookies

Recipe from How  Sweet Eats

  • 1/2 cup unsalted butter, room  temperature
  • 1/2 cup sugar
  • 1/2 cup brown sugar IMG_1404
  • 1 egg, room temperature
  • 2 tsp vanilla extract
  • 1 1/4 cup all purpose flour
  • 3/4 cup rolled oats
  • 1/4 tsp salt
  • 1/2 tsp baking powder
  • 1 1/2 tsp cinnamon
  • 1 cup chocolate chips
  • 1-2 tbsp milk (if needed to make dough come together)

Preheat oven to 375 degrees.

Combine butter and sugars and beat with a mixer until smooth. Add egg and vanilla, mixing well until combined. In a separate bowl, combine flour, salt, baking powder and cinnamon. Stir dry ingredients into wet by hand. Stir in oats and mix until dough comes together. If dough is very crumbly, add in 1 tbsp of milk until it comes together. You can keep adding milk by the tbsp until the dough comes together, I didn’t have to add any milk to mine, so you should be fine. Fold in chocolate chips.

Roll dough into 1 1/2 inch balls and flatten slightly on a parchment paper lined baking sheet. Bake for 9-11 minutes. Mine were perfectly done in 9 mins. Let cool on baking sheet for a minute, then move to a cooling rack.

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Chewy, Chunky Blondies


Hello friends!

I can’t believe I have let so much time pass since my last post! I honestly do not know where the time went. I blame it all on Thanksgiving. Too much turkey and pumpkin pie left me unable to function for a week. Just kidding, we all know there’s never too much pumpkin pie! Sadly, I am all out of pumpkin, but stocked up on apples from a recent trip to the apple orchard, so you can probably expect some kind of apple-y recipe coming soon!!

IMG_0948I resisted the urge to buy another can of pumpkin while grocery shopping this week, but I am still dreaming about pumpkin oatmeal and pumpkin pancakes, so I may have to secretly buy another can to fulfill my desires. I am pumpkin craaaaaaaaazy! Tim Horton’s has a bunch of new pumpkin stuff, including a pumpkin tea! Has anyone tried it? I will definitely be sampling it sometime soon. I’ve had pumpkin lattes, and pumpkin coffee before, but never even imagined pumpkin tea! Sounds amazing.

So back to reality, the recipe I have for you today has nothing to do with pumpkin, but I promise it is still a winner! I realized that my recipe books are neglected, because I usually resort to the internet (blogs!) to find new recipes. I have a large stack of amazing recipe books, so I decided to venture into them to IMG_0950find a treat to make last weekend. As I have mentioned before, Dorie’s recipes are always really good, and her Chewy Chunky Blondies sounded easy, but delicious. I love chocolate chip cookies, but sometimes they can be a little boring, so this is a good way to get the same taste, but in a different format. It’s like a cookie-brownie! The blondies are thick, and chewy (especially the edges), as the name suggests. You can add in as many or as few mix ins as you like. Just keep the amount of add ins the same (2 cups) and feel free to add what you like! I used what I had on hand, which was chocolate chips, skor toffee bits, and coconut. I think they would also be good with some nuts to add a little texture. You could even throw some halloween candy in there (maybe reese’s pieces?) to make a fall themed treat. The possibilities are endless!

IMG_0957The batter is really thick, just like cookie batter, but very different from brownie batter. I baked mine for 40 mins, and they were still soft in the middle, but they firmed up as they cooled. If you bake them too long, they will become really crispy when cooled, so depending on the texture you’re looking for, adjust the time. For my oven, 40 mins was perfect, and since I do like a softer cookie, next time I may try decreasing the time slightly.



Chewy, Chunky Blondies

Slightly adapted from Baking: From My Home to Yours by Dorie Greenspan

  • 1 cup all purpose flour
  • 1/8 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, at room temperature
  • 3/4 cup brown sugar
  • 1/4 cup white sugar
  • 1 egg
  • 1/2 tsp vanilla
  • 1 cup chocolate chips
  • 1/2 cup shredded, sweetened coconut
  • 1/2 cup toffee bits

Preheat oven to 325 degrees. Butter an 8x8inch baking pan.

Combine first four ingredients in a small bowl, and whisk to combine.IMG_0963

In a large bowl, beat butter with a hand mixer on medium speed until creamy, about 2-3 minutes.

Add both sugars to butter and beat for another 2-3 minutes until well combined.

Add the egg and vanilla, and beat until incorporated.

Reduce the speed to low, and slowly add dry ingredients. Mix until just IMG_0973combined. (I usually stop mixing when not much flour is visible. Since I am going to stir in the chocolate chips after, the rest of the flour will be combined at that stage. It is important not to overmix here!)

Using a rubber spatula, stir in the chocolate chips, coconut and toffee bits.

Spread batter into prepared pan, and smooth the top as best as possible.

Bake for about 40 minutes. The blondies will begin to pull away from the sides of the pan, and the top will be a golden brown colour.

Transfer the pan to a cooling rack for about 15 minutes.

Turn blondies out onto another rack to cool completely.

Cut into 16 bars when cool, and store in an airtight container.

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Oatmeal Raisin Cookies

I don’t know why, but raisin is one of those words that I just can’t spell. I always want to type ‘raisen’ but then I know that can’t be right…so it must be ‘raisin’! Am I crazy?!? And why I am even typing that word so often anyways?

I made these cookies this past Sunday afternoon. Baking on a lazy Sunday afternoon is the perfect way to prepare for the week ahead, and round out the weekend. I can remember when I was younger and I would  do everything I could to convince my mom to make homemade cookies. To me, they were the best thing I had ever tasted in the world. It’s funny because my mom usually always made the recipe on the back of the chocolate chips package, which I too have made a million times, but they just never taste as good as when my mom made them. Mom’s have special powers like that.
I had planned to make chocolate chip cookies because I have what seems to be a neverending list of recipes to try, each one only slightly different than the last, but always hoping to find the *perfect* one. However, once I proposed my idea, I was persuaded into making an oatmeal cookie. I don’t get many baking requests in this household, so I will take whatever I can get!!

I decided to try a new recipe and I was not dissapointed. I did half oatmeal raisin, half oatmeal chocolate chip. Both were delicious, but the raisin ones were a step above. Even the skeptic who hates raisins agreed that they were amazing. I know there are a lot of raisin haters out there, but trust me, in these cookies, they are so much better than chocolate chips!! I didn’t add any nuts only because I didn’t have any, but walnuts would be a good addition as well. These cookies have the slightest hint of cinnamon, which is not too overpowering. You can always add more cinnamon if you like, or experiment with other spices such as nutmeg or cloves.

Mine were done baking in 8 minutes, the edges were already pretty brown, so keep your eye on them! Every oven works a little differently, but definitely start checking around 8 minutes.

EDIT: I had originally written up this post on Sunday, and I will let you know that these cookies were gone by Tuesday, and ANOTHER BATCH was made. It was ridiculous. There are only two of us living in this apartment, and I will tell you that it was not me who thought to make a second batch. They really are THAT good. I used all raisins in the second batch because we found ourselves looking for the ones with raisins in the first batch..just do it!!

The recipe makes about 18 cookies with my 1 1/2 tbsp cookie scoop.

Oatmeal Raisin Cookies
Adapted from Smitten Kitchen

  • 1/2 cup unsalted butter, at room temperature
  • 2/3 cup brown sugar, packed
  • 1 egg
  • 1/2 tsp vanilla
  • 3/4 cup all purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1 1/2 cups rolled oats
  • 3/4 cup raisins or chocolate chips

Preheat oven to 350degrees

Cream butter, sugar, egg and vanilla together with hand mixer on medium speed, until smooth and fluffy.

In a separate bowl, whisk  together flour, baking soda, cinnamon and salt.

Add flour mixture to butter and sugar mixture and stir just until combined.

Add oats, and raisins or chocolate chips to mixture and mix until incorporated.

Scoop or roll into balls and place on parchment paper lined baking sheet. Keep unused dough in fridge while cookies are baking.

Bake for 8 to 10 mins until edges start to turn golden brown.

Cool on baking sheet for 3-5 minutes, and then transfer to a cooling rack.

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Triple Chocolate Oatmeal Cookies

It has been a long time since I’ve posted anything here, which is not good! We have been so busy the past few weeks, time has just flown by. Things have calmed down and we have finalized everything for our new house (!!!!!!), so I should get my life back to normal now! Anyways, I made these cookies a few weeks ago and I was very very impressed.
 I made a trip to the Lindt outlet store here in Ottawa, and was able to find Ghiardelli Cocoa Powder which is something I have looked for and been 100% unsuccessful in finding in Canada! They also had Ghirardelli Chocolate Chips, but I didnt splurge for those…yet! Sometimes I get frustrated at the lack of quality baking products available in Canada, and specifically in Ottawa. So when I found this, I was beyond ecstatic, and immediately started searching my recipes for something to make with it!
I thought the idea of a double chocolate chip cookie with oatmeal sounded good, and I threw in some white chocolate chips which I still had hanging around from some Christmas baking. The results were sooo delicious…I want to say that the good quality cocoa powder made a difference, but  I have never made these cookies with any other cocoa powder, so I can’t be sure. But I like to reassure myself that this purchase was well worth the investment!
These cookies almost tasted like little brownies, they were very chocolatey, but so good, and I couldnt stop eating them (which is pretty much the norm with any cookies, but I’m serious, these ones were really good!!!).
I tend to have a hard time straying from the traditional chocolate chip cookie because I know it is reliable, and it is always delicious, but I am glad I tried these ones out and they are even healthy because they have oatmeal….right?! Anything with oatmeal qualifies as breakfast in my books……haha.
Let me also tell you about how much I looooooooove my cookie scoop. I sent my Mom on a wild goose chase for this cookie scoop at Christmas and of course she found it for me! It’s the OXO Medium sized cookie scoop, and honestly, I don’t know how I made cookies without it before. Each cookie is the same size, and comes out shaped relatively well. It also makes the cookie scooping process so quick and easy! Less time spent scooping cookies onto tray = more time spent eating cookies! The OXO scoop runs around $20, and there are definitely some cheaper options out there, but I would highly recommend this one.
Everytime I sit down to write a post here, I tell myself I will keep it short and get to the point, but somehow I always end up blabbing for a few extra paragraphs….I guess there was a reason I could write a 12 page essay in a few hours (I do not recommend this! hehe). So without further ado, here is the recipe:
Triple Chocolate Oatmeal Cookies
Adapted from All Recipes


  • 1 cup butter, softened
  • 1 cup packed brown sugar
  • 1/2 cup white sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 cups rolled oats
  • 1 cup chocolate chips ( I used half white half semi-sweet
Preheat oven to 350 degrees F (175 degrees C).
  1. Beat butter and sugars until creamy. Add eggs and vanilla; beat well. Add combined flour, cocoa powder, baking soda and salt; mix well. Stir in oats and chocolate chipes, mix well.
  2. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake 10 to 12 minutes, until cookies are almost set. Cool 1 minute on cookies sheets, then move to wire racks. .

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