Whole Wheat Chocolate Chip-Oatmeal Cookies

This is another Smitten Kitchen recipe that I couldn’t resist trying. I love baked goods that incorporate whole wheat flour and this one also includes oat bran and old-fashioned rolled oats. 🙂

The recipe was adapted from Smitten Kitchen.com. I modified the size and baking time and refrigerated the rationed dough overnight.

Yield: about 20 (1 1/2 tablespoon) cookies or 10 (3 tablespoon) cookies

  • 4 T (50 g) raw or turbinado sugar
  • 1/2 cup (95 g) dark or light brown sugar
  • 1/2 cup (115 g) unsalted butter, at room temperature
  • 1/2 tsp fine sea salt
  • 1 large egg
  • 3/4 tsp pure vanilla extract
  • 1/2 tsp baking soda
  • 3/4 tsp baking powder
  • 3/4 cup (95 g) whole wheat flour (I used white whole wheat flour) or medium rye flour
  • 1/4 cup (25 g) oat bran, wheat germ, wheat bran, or finely chopped nuts (such as walnuts)
  • 1 1/2 cups (120 g) old-fashioned rolled oats
  • 1 cup (6 oz) semi-sweet chocolate chips or chunks
  • flaky sea salt, optional
  1. In a large bowl, beat sugars, butter, and salt together until fluffy, about 3 minutes.
  2. Add egg and vanilla; beat until mixed.
  3. Sprinkle baking powder and baking soda over the batter and beat until very well-combined. Scrape the sides of the bowl and beat again.
  4. Scrape the bowl down and add the flour, oat bran (or another option), oats, and chocolate; mix just until the flour disappears.
  5. Using a 1 1/2 tablespoon or 3 tablespoon cookie scoop, ration the dough. Cover with plastic wrap and refrigerate for several hours or overnight.
  6. When ready to bake: Heat the oven to 350 degrees, preferably on convection. Line a large baking sheet with parchment paper.
  7. Arrange the mounds of dough 2 inches apart for smaller scoops or 3 inches apart for larger scoops on the prepared baking sheet. Sprinkle the tops with a couple flakes of sea salt.
  8. Bake 1 1/2 tablespoon cookies for about 10 minutes and 3 tablespoon cookies for 12 to 14 minutes, rotating halfway through the baking time, or until golden brown all over.
  9. Remove from the oven and let sit for 5 minutes on the baking sheet before transferring to a cooling rack.

Note: Extra dough will keep in the refrigerator for 3 days and longer in the freezer. Freeze rationed scoops of dough on a tray and transfer to a freezer bag when solid. If baking frozen scoops of dough, add 1 to 2 minutes to the baking time.

Chocolate Chip Cookie Cupcakes

The other day, my husband suggested making cupcakes topped with cookies in some way. I found this recipe the next day! I love the idea and now hope to try other variations.

My daughter and her sidekick (bestie) were baking together over the summer and spent an afternoon on this deliciousness. Everyone was quite pleased with the results. The cupcakes were very moist and tender and the cookies on top were crispy and delicate. Perfect.

The recipe is from Martha Stewart Living; we modified the proportions and method. Next time, I may reduce the size of the cookie on top and chill the cookie dough prior to baking.

Yield: 18 cupcakes

For the Chocolate Chip Cookie Base & Cookie Topping:

  • 1 cup plus 2 T all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp plus 1/8 tsp coarse salt
  • 1 stick unsalted butter, at room temperature
  • 3/4 cup light-brown sugar, packed
  • 6 T granulated sugar
  • 1 large egg
  • 1 tsp pure vanilla extract
  • 1 cup (6 oz) semisweet chocolate chips

To Make the Chocolate Chip Cookie Base:

  1. Whisk flour, baking soda, and salt into a bowl.
  2. Beat butter and sugars with a mixer on medium-high speed until pale and fluffy, about 3 minutes.
  3. On low-speed, beat in the egg.
  4. Add flour mixture in 3 additions.
  5. Beat in vanilla.
  6. Mix in chocolate chips.
  7. Chill dough while preparing the cupcake batter.

For the Cupcakes:

  • 3/4 cup all-purpose flour
  • 3/4 cup cake flour
  • 1/2 T baking powder
  • 1/4 tsp coarse salt
  • 1 stick unsalted butter, at room temperature
  • 3/4 cup plus 2 T granulated sugar
  • 2 large eggs
  • 1 tsp pure vanilla extract
  • 1/2 cup plus 2 T whole milk
  • Chocolate Chip Cookie Base (see above), including 18 (1.5-inch) cookies
  • Simple Vanilla Frosting (see below)

To Make the Cupcake Batter:

  1. Preheat oven to 350 degrees, preferably on convection. Line 18 muffin tin wells with baking cups.
  2. Whisk together flours, baking powder, and salt.
  3. Beat butter and sugar with a mixer on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to low.
  4. Add eggs, 1 at a time, then vanilla.
  5. Beat in flour mixture in 3 additions, alternating with milk, beginning and ending with flour.

To Layer & Bake the Cupcakes:

  1. Press 1 tablespoon cookie dough into bottom of each baking cup. (At this point, I used a small cookie scoop (1/2 T) to ration the remaining cookie dough and put it back in the refrigerator.)
  2. Top each with 1.5 to 2 tablespoons batter. (I used a cookie scoop.)
  3. Bake until a toothpick inserted into the centers comes out clean, 18 to 20 minutes. (Keep oven on to bake the cookies for the topping.)
  4. Transfer tins to wire racks; let stand for 5 minutes. Transfer cupcakes to racks. Let cool completely.
  5. While the cupcakes cool, prepare the frosting and bake the cookies for the topping.

For the Simple Vanilla Frosting:

  • 2 sticks plus 2 T unsalted butter, at room temperature
  • 3 cups plus 6 T confectioners’ sugar, divided
  • pinch coarse salt
  • 1/2 tsp vanilla extract
  • 1/2 T whole milk

To Make The Frosting:

  1. Beat butter and 3/4 cups confectioners’ sugar with a mixer on medium speed until pale and fluffy, 2 to 3 minutes.
  2. Reduce speed to medium-low; gradually add the additional 2 1/2 cups plus 2 T confectioners’ sugar.
  3. Add milk and vanilla; mix to incorporate.
  4. Raise speed to medium-high and continue to beat until pale and fluffy, about 3 minutes.

To Finish & Decorate:

  1. Place the chilled scoops of cookie dough on 2 parchment paper-lined rimmed baking sheets.
  2. Bake in the pre-heated oven until edges are dark gold but centers are pale gold and look a bit underdone (for chewy) or until centers are set (for crisp). (We baked ours for about 7 minutes.)
  3. Transfer baking sheets to wire racks to cool for 5 minutes; then transfer cookies to a wire rack to cool completely.
  4. Transfer frosting to a pastry bag fitted with a star tip, or as desired.
  5. Pipe frosting onto cupcakes, and top each with a cookie.

Shortbread Jammers

Over the summer, I brought these fabulous cookies to the beach when we went to enjoy the sunset. They transported very well and everyone loved them. 🙂 Any type of thick fruit jam or marmalade can be spread over the top of the cookie base. By using raspberry jam, I thought that they could be renamed “Easy Linzer Cookies.”

The recipe was adapted from The King Arthur Flour Cookie Companion via The New York Times, contributed by Vanessa Vichit-Vadakan. I baked the cookies in a 9×13-inch pan, per the original recipe; The NYT recently modified the recipe to bake in an 8×8-inch pan. I thought that they were perfect as is, but may “have to” try the thicker version to compare. 😉

Rice flour is suggested to make the cookies more tender. I used all-purpose flour instead and was pleased with the results.

Yield: 24 cookies (9×13-inch pan) or 16 cookies (8×8-inch pan)

  • 1/2 pound unsalted butter, at room temperature
  • 3/4 cup granulated sugar
  • 1 teaspoon fine sea salt
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/3 cup rice flour (all-purpose flour may be substituted)
  • 1 cup thick fruit jam, preserves or marmalade (I used raspberry preserves)
  1. Heat oven to 325 degrees, preferably on convection.
  2. Lightly butter a 9×13-inch or 8×8-inch baking dish. Line with parchment and butter the parchment. (I used a lined, metal 9×13-inch baking pan.)
  3. In the bowl of a standing mixer (or in a large bowl if using a hand mixer), beat the butter and sugar at medium speed for about 3 minutes.
  4. Add the salt and vanilla and continue to beat until well combined.
  5. Add the flours and continue to beat until the dough comes together.
  6. Press the dough evenly into the prepared pan, smoothing the surface. Prick it with a fork in about 20 places.
  7. Bake for 30 to 35 minutes, rotating the pan halfway through cooking, or until golden around the edges. Slide a dull knife along the edges. Cool for 5 minutes. (an 8×8-inch pan may require a longer baking time)
  8. Using the parchment, lift the slab of shortbread out onto a clean surface.
  9. With a knife, trim 1 inch from one of the sides. Crumble the trimmings into a bowl and cover with plastic wrap.
  10. Cut the rest of the shortbread into 24 squares (9×13-inch pan) or 16 squares (8×8-inch pan) and allow to cool.
  11. Spread a thick layer of jam on each square. (I kept the cut cookies together and spread the jam over the top of the entire surface.)
  12. Sprinkle the reserved crumbs over the top.

Note: Layered between plastic wrap or wax paper in an airtight container, the cookies will keep for 3 to 4 days.

Key Lime Bars with Vanilla Wafer Crust

These sweet-tart bars are a wonderful summer dessert. They transport well and are perfect for sharing.

This recipe was adapted from The New York Times, contributed by Samantha Seneviratne. The dollop of lightly sweetened freshly whipped cream was essential.

Yield: 16 bars

For the Crust:

  • 1 (11-ounce) box vanilla wafers
  • 2 tablespoons granulated sugar
  • 8 tablespoons/115 grams unsalted butter, melted

For the Filling:

  • 1 ¾ cup/420 milliliters condensed milk (1 14-ounce can plus 1/2 cup)
  • 5 large egg yolks
  • ¾ cup/180 milliliters Key lime or conventional lime juice (from 5 to 6 conventional limes or 12 Key limes)
  • 1 teaspoon lime zest

For the Topping:

  • 1 cup/240 milliliters cold heavy cream
  • 1 tablespoon confectioners’ sugar
  1. Heat oven to 350 degrees, preferably on convection.
  2. Line a 9-inch square pan with parchment paper, leaving a 2-inch overhang on two sides.
  3. In a food processor, combine vanilla wafers and sugar, and pulse until you have fine crumbs. Add the melted butter and process until evenly moistened.
  4. Transfer mixture to prepared pan and press it down into an even layer. (I use the base of a dry measuring cup.)
  5. Bake until fragrant and a shade darker, 14 to 17 minutes.
  6. Meanwhile, prepare the filling: In a medium bowl, whisk together condensed milk, egg yolks, lime juice and lime zest.
  7. Pour filling over crust (it’s okay if it’s still warm) and bake until the filling is set, about 15 minutes.
  8. Transfer to a rack to cool completely, then cover and refrigerate for at least 4 hours.
  9. Use a sharp knife to release edges. Using the parchment overhang, carefully lift and transfer the bar to a cutting board.
  10. Just before serving, whip heavy cream and confectioners’ sugar until soft peaks form. (I use a chilled bowl.)
  11. Cut bars into 16 squares. Top each bar with a dollop of whipped cream to serve.

Sourdough Chocolate Chip Cookies

Like many others, when I started panicking about running out of bread yeast, I started the process of making a sourdough starter.

When I lived in South Carolina (in a former lifetime!), I had a sourdough starter that absolutely flourished. This go-round, in Long Island, it has been taking extra-long for my sourdough starter to achieve it’s full potential in my cold house. Because I’ve been feeding it for days, I have a lot of discard readily available. Thankfully, there are many different ways to put it to good use!

This recipe was adapted from Amanda Rettke of iambaker.net. I used a stand mixer, incorporated whole wheat flour, modified the cookie size, and baked the cookies in a convection oven. Very cakey and chocolatey.

Yield: 30 cookies

  • 14 T (1 stick + 3/4 stick) unsalted butter, slightly softened
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) light brown sugar
  • 1 large egg, room temperature
  • 1 cup (227gsourdough starter, unfed
  • 1 T pure vanilla extract
  • 1 cup (125g) all-purpose flour
  • 1 cup (125g) white whole wheat flour
  • 1 tsp Kosher salt
  • 1 tsp baking soda, sifted
  • 2 cups (16 ounces) semi-sweet chocolate chips
  1. In to bowl of a stand mixer or other large bowl, combine the softened butter and sugars until light and fluffy, about 3 minutes in a stand mixer. (Make sure the butter is soft enough to mix with the sugar by hand.)
  2. Add the egg to the mixture, stirring until incorporated.
  3. Stir in the sourdough starter and vanilla extract.
  4. Add the flour, salt, and baking soda, being careful to not over-mix.
  5. Incorporate the chocolate chips.
  6. Let the dough rest at room temperature or in the refrigerator for 15 minutes or refrigerate or up to overnight (in the refrigerator). (I have made them without refrigeration and they get more cake-like in texture.)
  7. When ready to bake the cookies, preheat the oven to 350°F, preferably on convection. (Let the refrigerated cookies come to room temperature.)
  8. Drop spoonfuls (2-3 tablespoons) of dough onto a parchment-lined baking sheet. (I used a 3 tablespoon ice cream scoop.)
  9. Bake 8-10 minutes for a cake-like cookie or 6-8 minutes for a chewier cookie. The cookie may appear a little wet in the center and that is ok. It will continue to bake and be cooked throughout after being out of the oven for a few minutes. (Rettke recommends baking for 6-8 minutes- next time!)

Mini Gâteaux Breton

These cake-type cookies are based on the classic French cake. They are buttery, nutty and minimally sweet. Lovely!

This recipe is from The Baking Bible by Rose Levy Beranbaum. I used granulated sugar, unbleached all-purpose flour, and baked them in regular brioche pans instead of mini pans. I may need to purchase mini brioche pans for my next batch! 😉

Yield: Makes 14 regular or up to 38 mini cookies

  • 25 g (1/4 cup, 0.9 oz) blanched sliced or slivered almonds
  • 75 g (6 T, 2.6 oz) granulated sugar or superfine sugar
  • 1/8 tsp (0.7 g) fine sea salt
  • 9 T (1 1/4 sticks, 4.5 to 5 oz, 128 to 142 g) unsalted butter, preferably high fat
  • 2 large egg yolks (2 T plus 1 tsp, 35 ml, 1/3 oz, 37 g), at room temperature
  • 1/2 T (7.5 ml) kirsch, dark rum, or water
  • 3/4 tsp (3.7 ml) pure vanilla extract
  • 125 g (1 cup, 4.4 oz) all-purpose flour
  1. Twenty minutes (or longer) before baking, set an oven rack in the middle of the oven and preheat the oven to 325°F (160° C).
  2. Toast the almonds: Spread the almonds evenly on a baking sheet and bake for about 10 minutes, or until pale gold. Stir once or twice to ensure even toasting and avoid over-browning. Cool completely.
  3. In a food processor, process the almonds with 2 T (25 g, 0.9 ounce) of the sugar and the salt until fairly fine but not powder.
  4. Make the dough: In the bowl of a stand mixer fitted with a flat beater, mix the remaining sugar and the bittern low-speed for about 1 minute, or until smooth and creamy. Scrape down the sides of the bowl.
  5. On low-speed, beat in the egg yolks, one at a time, beating for about 20 seconds between each addition. Scrape down the sides of the bowl.
  6. Add the almond mixture, water or liquor, and vanilla and mix on low-speed until the almond mixture is moistened. Beat for about 20 seconds until evenly incorporated.
  7. Add the flour in four parts, turning off the mixer between addition, and beat no the lowest speed for about 15 seconds after each addition. Scrape down the sides of the bowl.
  8. Scrape the dough onto a piece of plastic wrap. Wrap tightly and refrigerate the dough for 30 minutes, or until firm.
  9. If using regular brioche pans, use a large cookie scoop (about a tablespoon in volume) to ration the dough. (For mini brioche pans, scoop out rounded teaspoons of the dough (0.3 oz/10 g).
  10. Roll each piece of dough between the floured palms of your hands into a ball and set it into a brioche pan. (The flour will prevent the dough from sticking to the pan.)
  11. Press the dough balls into the pans. Use a finger to press the dough into the fluted edges.
  12. If the dough is sticky, refrigerate the dough until firmer.
  13. Set the dough-lined brioche pans at least 1/2-inch apart on a rimmed baking sheet.
  14. Bake for 14 to 16 minutes, rotating halfway through, or until golden brown. (An instant-read thermometer should read about 205°F/96°C.
  15. Set the baking sheet on a wire rack to cool for 10 minutes.
  16. Using a toothpick (for regular pans) or a needle (for mini pans), loosen one of the edges of the gâteaux to loosen it and invert it onto another wire rack. Cool completely.
  17. Repeat process with remaining dough.

Notes:

  • These cookies can be stored in an airtight container at room-temperature for up to 5 days, refrigerated for up to 10 days, or frozen up to 3 months.
  • The regular brioche tins are 8 cm/3 inches in diameter. The mini brioche pans are ~4.5 cm/1 3/4 inches in diameter.

Brown Sugar Cookies with Pecans

I tried to rename these cookies because the title “brown sugar cookies” doesn’t seem to do them justice. The original recipe describes them as “butterscotch-flavored.” I would also suggest “butter pecan-flavored.” We absolutely loved them! 🙂

This recipe is from Kathleen’s Bake Shop Cookbook: The Best Recipes from Southampton’s Favorite Bakery for Homestyle Cookies, Cakes, Pies, Muffins, and Breads by Kathleen King, the founder of Tate’s Bake Shop. I used coarse salt and chilled the dough prior to baking. Wonderful!

Yield: about 35 cookies

  • 2 cups all-purpose flour
  • 1/2 tsp coarse salt
  • 1/2 tsp baking soda, sifted
  • 1/2 cup butter, at room temperature
  • 1 cup firmly packed dark-brown sugar
  • 1 egg, at room temperature
  • 1 tsp pure vanilla extract
  • 3/4 cup chopped pecans (I used raw pecans)
  1. In a large bowl, whisk together flour, salt, and baking soda.
  2. In the bowl of a stand mixer, cream the butter and sugar, about 3 minutes.
  3. Add the egg and vanilla, mix well.
  4. Stir in the flour mixture and pecans.
  5. Using a small cookie scoop, drop by tablespoons onto a plastic-wrap lined cookie sheet or container. Cover and chill for at least 1 hour or up to overnight.
  6. Preheat oven to 350 degrees, preferably on convection.
  7. Place cookies on a parchment paper-lined rimmed baking sheet.
  8. Bake for 12 to 14 minutes, until cookies feel firm in the center. Remove to a wire rack to cool.

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