I bake to sweeten life

Archive for the ‘Cookies’ Category

Oatmeal Scotchies

Oatmeal Scotchies


  • 1/2 cups whole wheat
  • 1 tablespoon ground flaxseed
  • 1 1/2 tablespoons protein powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup butter, unsalted and softened
  • 1/4 cup granulated sugar
  • 1 tablespoon golden syrup (or corn syrup)
  • 1/2 cup packed brown sugar, packed
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cups quick or old-fashioned oats
  • 1/4 cup shredded coconut
  • 1 cup butterscotch Flavored Morsels


  1. Preheat oven to 350° F. Line baking sheets with parchment paper.
  2. Combine flour, flaxseed, protein powder, baking soda, salt and cinnamon in small bowl. Beat butter, granulated sugar, brown sugar, golden syrup, egg and vanilla extract in large mixer bowl. Gradually beat in flour mixture. Stir in oats, coconut (I grind oats and coconut together in processor before adding for a finer texture) and morsels. Drop by rounded tablespoon onto ungreased baking sheets lined with parchment.
  3. Bake for 8-10 minutes. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Chocolate M&M Cookies

Chocolate m&m cookies



  • 1/2 cup unsalted butter, softened
  • 1/2 cup light brown sugar, firmly packed
  • 1/2 cup granulated sugar
  • 1 egg, large
  • 1 teaspoon vanilla extract
  • 1/2 cup all-purpose unbleached flour
  • 1 cup whole wheat flour
  • 1/4 cup cocoa (I used Hersheys special dark)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon espresso powder
  • 1/4 tsp salt
  • 1 cup M&M’s
  • shot of vodka (optional)






1. Preheat oven to 350 degrees.  Cream butter and sugars until fluffy.

2. Beat in egg and vanilla until well combined.

3. In a separate bowl, mix dry ingredients together, and add slowly to batter. Mix well.

4. Add M&M’s and mix well.

5. Scoop dough in heaping tablespoons; place approximately 3 inches apart on a lightly greased (or lined with parchment) cookie sheet. Before placing them in the oven, flatten them with either your fingers or the bottom of a drinking glass, much like you would a sugar cookie.

4. Bake for 9-10 minutes.  Let them cool on the cookie sheet for approximately 5 minutes before moving onto a wire rack to finish cooling.

Yield: 24-27 cookies



Amaretto Cookies

Amaretto Cookies


  • 1 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 unsalted butter, soft
  • 1/4 cup sugar
  • 1/2 cup brown sugar
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon almond extract
  • 1 egg, large
  • 6 ounces dark chocolate chips
  • 1/2 cup chopped nuts
  • 1/4 cup Amaretto
  • 1/8 teaspoon nutmeg


  1. Preheat oven to 375 degrees.
  2. Cream butter and sugars together till light and fluffy. Mix in egg and vanilla.
  3. Add flours, baking soda, salt and nutmeg; mix well.
  4. Add nuts, chocolate chips and Amaretto; mix well.
  5. Drop by rounded spoonful on ungreased cookie sheet. Bake for 8 -10 minutes.
  6. Cool on pan for 2 minutes before removing to wire rack to finish cooling.

I used an extra large cookie scoop and got 18 cookies.


Mexican Chocolate Snickerdoodles


Chocolate, cinnamon and a little kick from cayenne! 


  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 2 eggs, large
  • 2 teaspoons vanilla extract
  • 1/2 cup unsweetened cocoa
  • 1 1/4 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1/4 cup granulated sugar
  • 2 teaspoons cinnamon


  1. Preheat oven to 350 degrees F.
  2. In a large mixing bowl beat butter for 30 seconds. Beat in the 3/4 cup sugar, the brown sugar, cream of tartar and cayenne until combined. Beat in the eggs and vanilla until combined. Beat in the cocoa powder.
  3. Sift in flours, 1 teaspoon cinnamon and other spices, baking soda and salt. Mix with wooden spoon. If necessary, cover and chill dough about 1 hour or until easy to handle.
  4. In a small bowl stir together the 1/4 cup sugar and 2 teaspoons cinnamon. Shape dough into 1 1/4-inch balls. Roll balls in sugar mixture to coat. Place balls 2 inches apart on ungreased cookie sheets.
  5. Bake for 10 to 12 minutes or until edges are set and tops are cracked. Cool on cookie sheets for 1 minute. Transfer to a wire rack and let cool completely.

Orange Gingerbread Chocolate Chip Cookie

orange gingerbread cookie


A soft gingerbread cookie infused with orange and filled with chocolate chips. It’s a drop cookie, so much easier to prepare and makes the kitchen smell wonderful while baking. 🙂


  • 1/2 cup unsalted butter, softened
  • 3/4 cup brown sugar
  • 1 teaspoon orange zest
  • 1 egg, large
  • 1/4 cup molasses
  • 1 1/2 teaspoons milk
  • 1 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground allspice
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1 cup dark chocolate chips


  1. Preheat oven to 350° F. Line cookie sheets with parchment
  2. Beat together butter, sugar and zest until fluffy.
  3. Add egg; mix until well combined.
  4. Stir in molasses and milk.
  5. Add flour, baking soda, salt and spices and stir well until a thick, smooth batter forms.
  6. Stir in chocolate chips and drop dough by rounded teaspoonsful onto greased baking sheets, 2 inches apart.
  7. Bake for 10 minutes, or until bottoms are very lightly browned – do not overbake.
  8. Cool for 2 minutes on pans before removing to racks to cool completely.

Makes 24 -27 cookies

English Toffee Cookies

english toffee cookeis



  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup dark brown sugar
  • 1/4 cup granulated sugar
  • 1 egg, large
  • 1/2 teaspoon vanilla extract
  • 1/2 cup English toffee bits
  • 1/4 cup mini chocolate chips


  1. Preheat oven to 375 degrees F. In a small bowl, stir together flour, baking soda, baking powder, salt and cinnamon. Set aside.
  2. In a large bowl, cream together the butter and sugars until smooth. Beat in egg and vanilla. Gradually blend in dry ingredients. Add toffee bits and mini chips and stir in. Drop rounded spoonfuls onto ungreased cookies sheets.
  3. Bake 8-10 minutes or until golden. Let stand on cookie sheet for 2 minutes before transferring to wire rack to cool.

Makes 20-24 cookies

Chewy Anzac Biscuits

Anzac Biscuits


An Anzac biscuit is a sweet biscuit (what I would call a cookie) popular in Australia and New Zealand. Anzac biscuits have long been associated with the Australian and New Zealand Army Corps.



½ cup (115g) unsalted butter, softened

1 cup (200g) granulated sugar

½ teaspoon salt

½ baking soda

1 tablespoon golden syrup (honey or corn syrup can be used)

1 cup (140g) all-purpose flour

1 cup (85g) shredded sweetened coconut, chopped

¾ cup (65g) rolled oats


Preheat oven to 350 degrees F Line 2 sheet pans with parchment.

In large bowl, stir butter and sugar until creamy. Stir in golden syrup and 1 tablespoon water.

Add flour salt, baking soda and coconut, and then stir until completely combined. (I had put the oats and coconut for a spin the food processor to make then a a bit finer, optional)

Scoop into 16 balls, spacing evenly on the sheet pans and about 3 inches apart. Press down to about 3/4-inch thick.

Bake until cookies are deep golden brown, 15- 20 minutes, rotating the pans halfway through baking.

Let cookies cool on pans for 5 minutes, then transfer to wire rack to cool.

Makes 16 cookies


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