Salted Chocolate Chip Coconut Oil Cookies


Coconut Oil.  Apparently it can do almost anything.  It can make your hair long and luxurious, get rid of stretch marks, help nursing moms increase their milk supply and bring about world peace when applied daily.  I’ve been seeing it everywhere lately and thought I’d give it a try as a replacement for butter in cookies.

These were delicious and I would definitely make them again.  The coconut oil gives them a subtle coconut flavor without the texture and chew of coconut flakes and a richness that is different than that of butter.  Sprinkling a little flaked salt on top before and right after baking really makes these special.  Ben, who doesn’t always love sweets, enjoyed the combination of salty and sweet and I think he ate more than just the one obligatory cookie.  And that is saying something.

Guittard milk chocolate chips (the ones in the silver bag with blue label) are my favorite and using them in these cookies didn’t hurt in making them extra super tasty.  They’re a little larger than the typical chocolate chip and so delicious and creamy.  I’ve been known to sit with a bag of these and snack my way through half of it.  Which is why when I am going to buy a bag to make cookies I buy a second bag for snacking.  No lie.  It might be a problem?  If you’d rather, dark chocolate chips would also be wonderful I am sure.  Enjoy!

Salted Chocolate Chip Coconut Oil Cookies

Makes 18-24


  • 2 2/3 cup flour
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1 cup coconut oil (softened if needed)
  • 1/2 cup white sugar
  • 1 1/3 cup brown sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 1 1/2 cups chocolate chips
  • flaked salt


  1. Preheat oven to 325°F.
  2. Beat together coconut oil and sugars, then beat in eggs and vanilla until well mixed.
  3. Add in the flour, baking powder and salt and mix just to combine.
  4. Stir in the chocolate chips and coconut.
  5. Scoop by rounded tablespoons onto parchment lined cookie sheets and sprinkle each cookie with a bit of salt flakes.
  6. Bake for 10-15 minutes (depending on size) until edges are just browned.  Remove from the oven and immediately sprinkle a bit more salt on each cookie.
  7. Let cool and enjoy!

Healthy Banana & Oat Breakfast Cookies with Cranberries and Nuts


I don’t really cook anything for Carson that has no added sugars or is made with only whole grains.  I don’t get locally grown organic fruits and vegetables at the farmers market.  I don’t say “no” to fast food.  I’m not anti health food and I don’t roll my eyes at people who do those things.  I make sure Carson gets fruits and veggies every day.  I don’t let the child skip dinner and then get cookies before bed.  I’m not unconcerned with healthy eating, I’m just not overly concerned with it.  But, if I see something that looks easy and healthy for my kids I will try it.  And that is what led me to try these cookies.

When I saw these cookies on Pinterest I thought, “What a simple recipe!  This person says they’re awesome!  So they must be!”  A couple of mashed bananas, oats and nuts.  No added sugar.  No butter or shortening.  I gave them a shot.  These are advertised as “cookies”.  Sorry.  They’re not cookies.  Not cookies as I know them.  I like sugar and butter, and I think they have their place.  And that place is in cookies.  So when I ate one of these after they came out of the oven I was really disappointed.  Not because they were bad, they just weren’t cookies.  I don’t know why I thought they’d taste like anything other than banana, oats and nuts.  Maybe because I fell victim to another Pinterest post and its false promises.  If there is one thing Pinterest has taught me it is to be skeptical.  And that the options for IKEA furniture are endless.  I gave one of the cookies to Carson.  He took one bite, took the bite out of his mouth and left it all on the table.  Fail.

I packed them in a tupperware after they had cooled and stashed them in the freezer because I cannot throw food away.  It almost physically hurts me to do it.  The next morning I saw them in the freezer and thought I’d try one again.  I took one out and microwaved it for 15 seconds.  It was surprisingly tasty, and a really perfect breakfast cookie.  Not too sweet.  Full of hearty oats.  Nuts for protein.  Cranberries for tartness.  A touch of cinnamon.  I ate these for breakfast the rest of the week.

So these didn’t turn out to be a great toddler cookies (not for my toddler anyway) but I enjoyed them after accepting that they were not sweet dessert cookies.  These are breakfast cookies, and a couple of them with a cup of coffee and some fruit made for a lovely start to the day.

Banana & Oat Breakfast Cookies

From Skinnytaste

Makes 12-18


  • 2 medium semi ripe bananas
  • 1 cup oats
  • 1/2 teaspoon cinnamon
  • 1/4 to 1/3 cup roughly chopped nuts
  • 1/4 to 1/3 cup cranberries (or other dried fruit)


  1. Preheat oven to 350°F
  2. Mash bananas until smooth.
  3. Mix in oats, cinnamon, nuts and fruit.
  4. Drop by rounded tablespoons onto cookie sheet lined with parchment paper.
  5. Bake for 15 minutes.


Revisiting Why I Blog and Browned Butter Oatmeal Cookies

With two kids to care for and a house to maintain, a lot of things in my life have become overlooked.  Showering, changing out of my pajamas before noon, exercising, reading, spending time with adults, feeding the dog and blogging.  I’ve been getting better with the kid blog after starting a photo a day project for 2013.  But Hottie Biscotti has been left in the dust.  Part of that is due to my time being dominated by being a mom.  How some women manage to run a business, look incredible, have immaculate homes, run marathons, home school their kids, make gourmet meals for their families and care for their children is beyond me.  But I’ve also been a little discouraged lately.  With so many beautiful food blogs out there I find myself feeling like there’s really no point in blogging everyday food from my suburban kitchen and posting iPhone photos.  I have a bad habit of comparing myself to others and really bumming myself out.  And that’s no way to live.

I am always amazed and flattered when someone I don’t know (or someone I DO know!) leaves a comment on the blog, but it’s not about that.  I do get excited when I have lots of hits or if someone has pinned something I made.  But it’s not about that either.  My recipes are rarely, if ever, original.  My pictures are mostly taken on automatic mode of my fancy camera or the iPhone.  I don’t have funny stories to tell or inspiring things to say.  So, why should I continue to blog?  When a friend or family member wants the recipe for something I can always point them in this direction.  It’s the best way for me to keep track of what I’ve made, if we liked it, if there were any changes I made or would make in the future.  It is my personal online cookbook.  And it’s a journal of my life.  I don’t keep a physical diary or journal, but when I include a little story with a recipe, like how I made something for some event when so and so was visiting I have memories attached to each post.   I can’t be concerned with how my writing, photos or food compare with other things out there.  If I base what I do on whether or not it’s popular or if people are impressed with it, I am putting myself up for serious disappointment.  So even though I’m never going to write a Hottie Biscotti cookbook or host a cooking weekend for 5 lucky winners, I am going to keep blogging.

Now.  On to the good stuff!


Every night I need something sweet.  Need.  A little bowl of ice cream or a handful of chocolate chips is enough, but I would take a slice of cake or pie every night if I could.  Oh, and I’d eat that cake or pie with ice cream. And I might have seconds.  It’s a weakness.  A terribly delicious weakness.   I decided that I should take some time to do some therapeutic baking last week.  It had been a while.  It ended up being a little stressful.  At one point I was holding Betsy so that she wouldn’t cry while trying to stir my pot of browning butter so that it wouldn’t burn.  Holding Betsy on my left hip, as far away as possible from the stove, reaching out with my right arm to stir the butter.  After I finished the dough it sat on the counter for a good hour before I had a free moment to scoop it out onto a baking sheet.  Start to finish, I was working on these for a good 5 hours.  It won’t take you that long, unless you too have young children!

I found these to be really buttery and sweet.  Almost too buttery, almost too sweet.  But just almost.  These are good, rich and decadent for sure.  I would think you could scale back on the butter, 3 sticks seems like a lot to me, but browning it like this does make the butter have less mass/volume/some science term I should remember, so maybe you have to start with more in order to have enough in the final product?  I’m no food scientist.  I might mess around with that at some point.  In the original recipe (link below) he adds dried cherries and chocolate chips.  I threw a handful of cherries in when I had just a little dough left over, enough for about 5 cookies.  They were quite tasty, but the cherries are sweet.  Sweet cookie + sweet cherries = very sweet cookie.  Tart cranberries and bittersweet dark chocolate would be good, if you choose to mix in anything.  I liked them plain and simple.

Browned Butter Oatmeal Cookies



  • 1 1/2 cups (3 sticks) unsalted butter, browned
  • 1 1/2 cups brown sugar
  • 2/3 cups white sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 3 1/2 cups rolled oats (not instant kind)
  • 1 teaspoon baking soda
  • 1 teaspoon salt


  1. Brown butter: In a medium sized saucepan, melt butter over medium-low heat.  Once butter melts completely, keep an eye on it.  Do not leave the butter.  If it burns you’ll have to start over.  Stir gently and periodically as it goes through several stages, foaming up, then subsiding, then start to bubble.  You should begin to see little brown bits start to form.  Those are the tasty bits!  Stir to keep those bits from burning.  Things may start to happen quickly now and can go from perfectly brown to burnt in less than a minute.  So just keep stirring and swirling the pan until the butter is a rich amber color.  At this point, pour it into a heatproof bowl and let it cool to room temperature.  Then put it in the fridge until it is just firm.
  2. Preheat oven to 350°F.
  3. Transfer cooled butter to a large bowl or bowl of a stand mixer.  Beat on high speed until creamy.
  4. Beat in the sugars and mix until fluffy.
  5. Add eggs one at a time and mix well, then mix in vanilla.
  6. Add in dry ingredients and mix until just combined.
  7. Scoop by rounded tablespoons onto parchment lined cookie sheets.
  8. Bake for 8-10 minutes, then transfer to cooling racks.


Baby Shower: Strawberry Cupcakes, Lemon Coconut Cupcakes and Flower Sugar Cookies

This past weekend I got to help host a baby shower for a good friend.  Everything turned out wonderfully.  I think the mommy-to-be felt showered with love and lots of pink and ruffles!

One of the ladies suggested a onesie making table.  I ordered some adorable iron-on appliques and bought onesies in various sizes.  When people were done they could pin them up on a clothesline.  Here is the Etsy shop I ordered them from, NanaBleu.

The space we used for the shower didn’t need much decoration, but I made these Martha Stewart tissue paper pom poms.  We hung a few and scattered the rest around the room.  Here is the link to the craft.  The instructions say to use 8 sheets of tissue, but I discovered that 10 made for a much fuller pom pom.  Use different widths of paper to create different sized pom poms.  Now that I know how to make them, I think I am going to use some in baby girls nursery!

For dessert I made strawberry cupcakes using the Sprinkles cupcake recipe that I also used to make this strawberry cake.  One batch of batter and frosting is the perfect amount for a dozen cupcakes.  If you’re not a generous froster, you will have some frosting left over.

These lemon coconut cupcakes were a bigger hit than I expected them to be.  I breathed a sigh of relief when someone said she loved them since it was the first time I’d tried the recipe.  I tinkered with the recipe a bit, which isn’t always a smart move the first time you make something.  Thankfully it was a good decision and they were delicious.

These flower cookies were party favors and turned out well.  I used a new sugar cookie recipe.  Big mistake.  The dough softened too much during the rolling and cutting which made getting them from board to cookie sheet a very frustrating task.  I think I might have muttered some not so nice language under my breath more than once.  On the bright side, the cookies tasted better than my usual sugar cookie.  I’m just not sure if the frustration is worth it.

Lemon Coconut Cupcakes

Adapted very little from Taste of Home

Makes 15 cupcakes


Lemon Coconut Cupcakes

  • 3/4 cup butter, softened
  • 1 cup sugar
  • 3 eggs, room temp
  • 3 teaspoons grated lemon zest
  • 1 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup sour cream, room temp
  • 1/2 cup sweetened flaked coconut

Lemon Cream Cheese Frosting

  • 8 ounces cream cheese, softened
  • 4 tablespoons butter, softened
  • 2 teaspoon grated lemon zest
  • 1 teaspoon vanilla extract
  • 4 teaspoons lemon juice
  • 2 1/2 to 3 cups confectioners’ sugar
  • 1 1/2 cups sweetened flaked coconut, toasted



  1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemon peel and vanilla.
  2. Combine the flour, baking powder, baking soda and salt in a bowl; add to creamed mixture alternately with sour cream. Beat just until combined. Fold in coconut.
  3. Fill paper-lined muffin cups three-fourths full. Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Lemon Cream Cheese Frosting
  1. In the bowl of a stand mixer, beat the cream cheese and butter until fluffy.
  2. Beat in grated lemon peel, vanilla and lemon juice until combined.
  3. Gradually beat in confectioners’ sugar until smooth; stir in 1/4 cup coconut if desired.
  4. Frost cooled cupcakes; sprinkle with remaining coconut.

Honey Kissed Peanut Butter Cookies

When I go to bake a batch of cookies, I often find myself adding in other sweet things.  Instead of a basic chocolate chip cookie I make oatmeal, coconut, pecan, chocolate chip cookies.  Instead of simple shortbread I make these tasty treats.  But this time I decided to keep it truly simple.  Peanut butter cookies.  Just peanut butter.  Well, peanut butter cookies with a touch of honey.  I couldn’t help myself.

This recipe for Classic Peanut Butter Cookies is from the King Arthur Flour blog, Bakers Banter.  The cookie dough comes out dry and crumbly.  The recipe suggests adding the slightest bit of water at the end to make it more cohesive.  I added about a tablespoon of honey instead, which probably makes these cookies a little chewier than they would be otherwise.  The texture in the final product was really nice.  Crunchy on the outside, soft and chewy inside.

In hindsight, I am really glad I didn’t add chocolate chips or crushed pretzels to the dough.  It just isn’t up to the challenge of holding on to much more than itself.  I did try to stuff a few of these with a sweetened cream cheese (it worked wonders in these cookies) but it wasn’t very successful.  The crumbly dough didn’t hold together, and of the ones I did manage to form and bake, I wasn’t sure it was even worth the extra effort (or the extra calories).  So, stick to the basics here.  There’s a time and place for excess, and it is not here.

Butter is typically my fat of choice in cookies, but I did follow the recipe here and used shortening.  A note on the site says that you can substitute 1/2 cup of softened butter for the shortening, and that will produce a softer cookie.  The recipe does not call for rolling the cookies in sugar before baking, but I did it because I like the exterior to have that nice sugary coating that leaves a touch of crunchy, sweet sugar on your fingers.

Honey Kissed Peanut Butter Cookies


  • 1/3 cup vegetable shortening
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla
  • 3/4 cup supermarket-style smooth peanut butter
  • 1 1/2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon honey
  • extra granulated sugar for rolling (optional)


  1. Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets.
  2.  Beat together the shortening, sugars, egg, vanilla, and peanut butter until smooth.
  3.  Add the flour, baking soda, and salt to the peanut-butter mixture, beating gently until everything is well combined. It may take awhile for this rather dry dough to come together; and when it does, it’ll be quite stiff. Drizzle in the honey and mix to combine.
  4. Drop the cookie dough by tablepoonfuls onto the prepared baking sheets (a tablespoon cookie scoop works well here), leaving 2″ between them.
  5. If desired, roll into balls and then in granulated sugar and return to the baking sheet.
  6. Use a fork to flatten each cookie to about 1/2″ thick, making a cross-hatch design.
  7. Bake the cookies for 12 to 14 minutes, until they’re barely beginning to brown around the edges; the tops won’t have browned. Remove them from the oven, and cool on a rack.


Sailboat Cookies and Life Preserver Cupcakes

My sister Lindsey came down to Houston to help throw a baby shower for a friend of hers, and she asked me to make cookie favors.  I made these sailboat cookies to go along with the sailboat (but not all out nautical) theme.

Here are the invites, made by my sister Lisa.

And here are the finished cookies in their cellophane bags complete with Merci! tags, also by Lisa.

I had to share these cute and kitschy cupcakes.  These were kind of a pain to make.  The life preservers are mini donuts, cored (very carefully) with an apple corer, covered in white candy coating to make for a smooth surface and then piped with red icing.  We put a blob of frosting in the middle of the cupcake, placed the donut on top, and then frosted using a star tip around the donut.

And a start-to-finish on the cookies, Day 1 to Day 3.

If I could make a living doing this, I would.


Chocolate Chip Cookies

This is Jacques Torres’s secret recipe!  I found it on Martha Stewart, so it’s really no big secret.  In the summer of 2010 I went to visit my sister and her family in Brooklyn.  We stopped by the Jacques Torres shop in Dumbo and we got one of these cookies.  I think these have got to be among the best chocolate chip cookies I’ve ever had.  The chocolate is in these thin layers thanks to chocolate pastilles, not chocolate chips.  You can find these online, at some grocery stores and baking shops.  This makes a huge difference. You get lots of chocolate in every single bite and it is melty, gooey and wonderful.  Pastilles are those big flat chocolate disks.  You’ve probably seen them.  They look like this.

Now, I will not claim to have duplicated the magic of Mr. Chocolate in my kitchen, but I did turn out some tasty cookies.  They would have been tastier if I’d gotten the chocolate I was supposed to get and hadn’t been distracted at HEB by Fabio.  That’s right.  Fabio from Top Chef, and me, and Carson.  We took a picture together.

I was almost done with my grocery list.  All I needed were a few more produce items and 1 pound block of the best chocolate HEB had to offer.  Then I found out Fabio was doing a cooking demo and in my haste to get everything I needed in time for Fabio, I forgot about it.  About 5 minutes after he started cooking Carson started getting pretty grumpy, so we had to check out and head home.  I had to go out later (in the pouring down rain, without an umbrella) to the store closer to us that didn’t have a great selection.  I wound up with some 60% cocoa chocolate bars, one bag of semi sweet and one of milk chocolate chips.

The recipe below is the full batch.  I made a half batch of the smaller sized cookies and wound up with somewhere around 50 larger than average size cookies.  I can’t imagine any occasion where you might possibly need to make a full batch, maybe a bake sale or if you’re making Christmas cookie plates for the neighborhood.  The half batch made a ton of cookies.

The recipe calls for pastry flour, but I used cake flour.  For the chocolate I used 8 ounces of chopped 60% cocoa chocolate, 4 ounces of semi sweet chips and 4 ounces of milk chocolate chips.  I let the dough sit overnight in the fridge.  I’ve heard that this lets the flour soak up more moisture and then there’s some scientific mumbo jumbo about letting the gluten strands relax which is said to create better texture.  Either way, these have wonderful chew, a terrific flavor and are dangerously addictive.  Be very careful if you make these and make sure to give lots of them away!

Jacques Torrres’s Chocolate Chip Cookies


  • 1 pound unsalted butter
  • 1 3/4 cups granulated sugar
  • 2 1/4 cups packed light-brown sugar
  • 4 large eggs
  • 3 cups plus 2 tablespoons pastry flour
  • 3 cups bread flour
  • 1 tablespoon salt
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 tablespoon pure vanilla extract
  • 2 pounds Jacques Torres House (60 percent cocoa) Chocolate or other best-quality semisweet or bittersweet chocolate, coarsely chopped


  1. Preheat oven to 350 degrees. Line baking sheets with parchment paper or nonstick baking mats; set aside.
  2. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugars. Add eggs, one at a time, mixing well after each addition. Reduce speed to low and add both flours, baking powder, baking soda, vanilla, and chocolate; mix until well combined.
  3. Using a 4-ounce scoop for larger cookies or a 1-ounce scoop for smaller cookies, scoop cookie dough onto prepared baking sheets, about 2 inches apart. Bake until lightly browned, but still soft, about 20 minutes for larger cookies and about 15 minutes for smaller cookies. Cool slightly on baking sheets before transferring to a wire rack to cool completely.

Brown Butter Icebox Cookies

As often happens to me these days, I had the urge to bake, but not much to work with.  But if you have butter (and flour and sugar), you have everything you need!  I’ve expressed my love of brown butter before.  Brown butter has this nutty wonderful flavor and can transform a baked good or even a vegetable dish like these brussels sprouts.  Brown butter can turn something that is just so-so into something spectacular.

This shortbread-like cookie recipe comes from Gourmet.  Here is the link.  I didn’t change a thing about this recipe.  The resulting cookies were so deliciously buttery, crunchy, sweet and just the perfect touch salty.  I’m sad that they are almost gone.

The only tricky thing is browning the butter without burning it.  Just keep the heat moderate, stir consistently and take the pot off the heat when you start to get more and more browned bits.  Once the bits begin to brown the process speeds up, so watch it closely.  Just don’t let it burn or you’ll have to start over.  After you’ve browned the butter, let it cool in the fridge until it is solid, mine took about an hour and a half.  It doesn’t have to be hard like the stick of butter you took from the fridge, just not liquidy.  Does that make sense?

I liked the crunchy sugar on the edges of the cookies, but if you don’t have raw sugar on hand you can leave it out.  If you are going to use the sugar, cut about 1/3 of the log of raw dough, roll it in the sugar, pressing firmly.  Then slice into pieces for baking.  I found it was easier to roll parts of the log instead of the whole thing.  While a batch is baking, keep the rest of the dough refrigerated so it remains easy to slice.

Brown Butter Ice Box Cookies



  • 1 1/2 sticks unsalted butter
  • 1/2 cup brown sugar
  • 1 teaspoon vanilla extract
  • 1 1/3 cup flour
  • 1/4 teaspoon kosher salt
  • 1/2 cup raw sugar


  1. Cook butter in a small heavy saucepan over medium heat, stirring occasionally, until it has a nutty fragrance and flecks on bottom of pan turn golden, 3 to 4 minutes. Transfer butter to a bowl and chill until just firm, about an hour and a half.
  2. Beat together butter and brown sugar with an electric mixer until pale and fluffy. Beat in vanilla, then mix in flour and salt at low speed until just combined. Transfer dough to a sheet of wax paper or parchment and form into a 12-inch log, 1 1/2 inches in diameter. Chill, wrapped in wax paper, until firm, at least 1 hour.
  3. Preheat oven to 350°F with rack in middle. Roll dough in raw sugar.  Slice dough into 1/4-inch-thick rounds, arranging 1 1/2 inches apart on a baking sheet lined with parchment. Bake until surface is dry and edges are slightly darker, 10 to 12 minutes. Transfer to a rack to cool.

Oreo Stuffed Chocolate Cookies

I’m not sure who really gets the credit for sandwiching an Oreo between cookie dough, but I first saw this cookie on Picky Palate.  Since then I have seen it all over the place.  What a crazy and ridiculously delicious idea!  I made these cookies in February of last year and they were a huge hit.  When I told people that these cookies were in fact 2 cookies wrapped around an Oreo cookie they would kind of roll their eyes, as if to say “This is entirely too decadent for me, or any sane person at all concerned with their waistline.”  But the next thing I knew they’d eaten at least one of them (if not more).  I admit, this is not a cookie you just keep in the cookie jar as a daily treat.

Yesterday was a rainy day here.  I wanted to bake, but didn’t want to venture out.  Before my son was born I would have braved almost anything outside my front door if there was something I needed from the store.  Not the case anymore!  So I raided the pantry.  I had a half of a package of Oreos, but no chocolate chips.  I did have cocoa, butter, flour, sugar and eggs.  So I decided to make a chocolate cookie dough and use that to encase the Oreo.  I ended up with these little…ok, fine, rather large beauties.

These were good.  Gooey, chocolatey, decadent and perfect served with a cold glass of milk or a nice little scoop of vanilla ice cream.    If I had to choose between these and the chocolate chip version, I’d choose the chocolate chip.  I think the texture of the chocolate chip dough against the Oreo was better.  Adding chocolate chips to the chocolate dough might be a good way to get closer to the other version while still giving the chocolate lover in you a nice treat.

My first batch spread quite a bit, making the Oreo inside pretty obvious.  So, prepare the cookies, then chill them on the cookie sheets in the fridge for 15 minutes or so.

Oreo Stuffed Chocolate Cookies


  • 2 sticks (1 cup) butter, softened
  • 1 1/2 cups sugar
  • 2 eggs
  • 2 teaspoon vanilla
  • 2 cups flour
  • 2/3 cup cocoa
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 15-18 Oreo cookies


  1. Preheat oven to 350°F.
  2. Cream butter and sugar until light and fluffy, 3-4 minutes.
  3. Add in eggs, one at a time, then mix in vanilla.
  4. In a separate bowl whisk flour, cocoa, baking soda, and salt.
  5. Mix dry ingredients into butter mixture on low speed until all flour is incorporated.  Use a spatula to get dough from the bottom of your bowl, then mix again until dough is uniform.  Chill dough for 45 minutes to 1 hour.
  6. Scoop 2 rounded tablespoons of dough, slightly flatten one scoop and place Oreo on top.  Cover Oreo with the other scoop of dough and press dough around edges, making sure the Oreo is enclosed and the cookie is even in thickness.
  7. Repeat, and bake cookies (about 6 to a sheet) for 11-13 minutes.  They will look done, but still be soft.  Let them cool on the sheets for 2-3 minutes, then move to cooking racks.

Holiday Baking: Chewy Ginger Cookies

I’ve always called these gingersnaps, but they cannot accurately have that name since there is very little “snap” to them in texture.  If you’re looking for a crispy gingersnap, this is not the cookie for you.  These cookies are incredibly delicious and something that always makes me think of this time of year.  After I got them in the oven my house finally smelled like it should a week before Christmas. I can’t really say anything else about them.  They are just so very good.

Since this makes a lot of sturdy dough, make sure to use a stand mixer.  Or make half the recipe so that a hand mixer won’t give up on you.  Or, if you’re looking for an arm workout, mix them up with a big wooden spoon.  Enjoy, and Merry Christmas!

Chewy Ginger Cookies


  • 1 1/2 cups shortening
  • 2 cups sugar
  • 2 eggs
  • 1/2 cup molasses
  • 4 cups flour
  • 4 teaspoons baking soda
  • 1 teaspoon cloves
  • 2 teaspoons cinnamon
  • 1 teaspoon ginger
  • 1 teaspoon salt


  1. Beat shortening and sugar until light and fluffy, beat in molasses, and then eggs. Mix until combined.
  2. Whisk together flour, soda, cloves, ginger, cinnamon and salt in a large bowl.
  3. Add flour mixture to wet ingredients in 2-3 additions, beat until well combined.
  4. Roll into golf ball sized balls, roll in sugar, and place on a baking sheet with about 2 inches in between.
  5. Bake at 350°F for 10-12 minutes.
I made these cookies for a cookie exchange I hosted a couple years ago and just realized that I’ve already posted this recipe, so I’ve officially re-blogged on my own blog.  Oh, well.  I think these are worthy of that honor/mistake.