Archive for the ‘Cookies’ Category

I made up this cookie recipe last night when I was craving something sweet and healthy. I’ve been trying to incorporate flax into more of my recipes since you can mix it into anything to increase the nutritional value and let me just say these are some of the best cookies that I have EVER made! The oats, flax, raisins, and walnuts add a HUGE nutritional punch to your diet and the coconut and chocolate give the cookie a sweet flavor that will leave you craving more and more and more. I think I ate 4 cookies within 4 minutes! I brought these to work today and they were a HUGE hit. A must-make for a BBQ, potluck, or just because!

Makes: ~ 48 cookies

Oven temp: 325 degrees


  • 1 cup flour (white or whole wheat)
  • 2.5 cups oats
  • 1/2 tsp. baking soda
  • 1/2 cup ground golden flax (I use Flax USA brand from Costco)
  • 1.5 sticks butter
  • 1 cup brown sugar
  • 1/2 cup white sugar
  • 2 tsp. vanilla
  • 2 eggs
  • 1/2 cup raisins
  • 1/2 cup flaked coconut
  • 1/2 cup chocolate chips
  • 1/2 cup walnuts
  1. Preheat oven to 325 degrees.
  2. Cream together brown sugar, white sugar, and butter. Add in eggs and vanilla.
  3. In a another bowl, gently mix together flour, oats, flax, and baking soda. Add in slowly to sugar/butter/egg/vanilla mixture.
  4. One at a time, add in coconut, chocolate chips, raisins, and walnuts.
  5. Scoop cookie batter using a tablespoon onto cookie sheets.
  6. Bake for 12 minutes or until cookies start to brown around the edges. Let cool for about a minute on the cookie sheet and then immediately move cookies to a cooling rack- this is the secret to making them chewy!
  7. Serve with milk or crumble cookies over ice cream. Yum!!!

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The added cinnamon to the classic peanut butter chocolate chip cookie makes it perfect for winter and the holidays. I got this recipe through the daily emails from MyRecipes.com and couldn’t wait to make them. They were delicious and a HUGE hit at work. The huge chocolate chunks and peanuts make them a crowd pleaser and everyone loved the taste that the cinnamon added. I can’t wait to make these again soon!

Here is the recipe, straight from MyRecipes.com:

Yield: Makes 28 cookies


  • 1/2  cup  butter, softened
  • 1/2  cup  shortening
  • 1  cup  chunky peanut butter
  • 1  cup  granulated sugar
  • 1  cup  firmly packed brown sugar
  • 2  large eggs
  • 2 1/2  cups  all-purpose flour
  • 1 1/2  teaspoons  baking soda
  • 1  teaspoon  baking powder
  • 1/2  teaspoon  salt
  • 1  teaspoon  ground cinnamon
  • 1  cup  unsalted dry-roasted peanuts
  • 1  (11.5-ounce) bag chocolate chunks


  1. Beat butter and shortening at medium speed with an electric mixer until creamy; add chunky peanut butter and sugars, beating well. Add eggs, beating until blended.
  2. Combine flour and next 4 ingredients. Add to butter mixture, beating well.
  3. Stir in peanuts and chocolate chunks.
  4. Shape dough into 2-inch balls (about 2 tablespoons for each cookie). Flatten slightly, and place on ungreased baking sheets.
  5. Bake at 375° for 12 to 15 minutes or until lightly browned. Cool on pan 1 to 2 minutes; remove to wire rack to cool completely.

Double Chocolate Chunk-Peanut Cookies: Reduce flour to 2 cups; add 1/3 cup unsweetened cocoa, sifted. Proceed as directed.


Recipe Source: MyRecipes.com

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Lesson #1: It is critically important to taste test your product before serving it...sometimes this must be done over, and over, and over before being absolutely sure.

Whenever I get together with my friends Tori & Justin for a dinner party, Haley, their adorable two year old, excitedly requests to be my right hand woman in the kitchen; carefully helping to put the finishing touches on whatever dessert

Auntie Carol & Haley showing off their finished product

I’ve made for the evening.  We frost, caramelize, bake, slice, serve – you name it – she even gives me creative suggestions such as to add colored sprinkles to an otherwise dull chocolate cake to jazz it up a bit…I absolutely adore her.

So it should come as no surprise that when asked what Haley wanted to do while at Auntie Erin’s house for our Girls Night (while Justin & Tori attended Wine Down Wednesday at Town), her answer was “bake chocolate chip cookies!”  Done and done.

Last night Haley donned my great grandmothers apron and helped me assemble the spaghetti pie for dinner, and while that was in the oven, a batch of oh-so-delicious chocolate chip cookies for dessert.  I’m not gonna lie, I let her lick the spatula more than a few times during the process, but hey, what are good aunties for if not to spoil the little ones left in our care at least a little bit!  Everything was super yummy and Carol, Haley and I had so much fun together bonding over good food and Toy Story 3 that Haley requested we have Girls Night again very soon…anything for my little baking protege.

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Peace Cookies i.e. Peanut Butter Kisses

Last Monday, my week got off to less than a stellar start.  As I was getting in the elevator to go and meet a client, I miss-stepped and realized one of my greatest fears since moving into an apartment building: my keys falling through the 1/2 inch space between the hallway floor and the elevator into the black abyss below.  It was like a movie; me standing there, helpless, with my arms full, a look of total horror on my face and pity on the faces of those in the elevator watching it happen, as if in slow motion.  The best part is, it was the wrong elevator.

In total despair (without a way to 1 go meet my client, 2 get back into my house, and 3 go anywhere in my car) I went down to the lobby and by the grace of something found the Resident Manager working late.  He called the security guard to help us assess the situation, and my heart dropped when the ONE security guard who absolutely despises me (because I do naughty things like move furniture after “official furniture moving hours” and the such) walked around the corner.

Despite our differences in the past, he was quite helpful and nice throughout the process of me, on my hands and knees, trying to fish my keys out of the elevator shaft with a string and paperclip (which didn’t work of course).  After waiting what seemed like hours for the locksmith (what real estate agent doesn’t have an extra key in a lock box my resident manager wanted to know!?!), I thanked the guard for his help and gave him the container of freshly baked Peanut Butter Kiss cookies I had intended for my client, for which I received a very unenthusiastic thank you.  Whatever, you can’t win ’em all right?

But I am happy to report that I was just downstairs in my lobby and oh how the tides of security guard vs. resident contention have turned!  As I headed for the elevator he says “don’t drop your keys!” and then “hey, where did you get those cookies?”  When I replied that I had made them he says, “wow, those were really good, thank you!”

Note to self: when being a rebellious homeowner, make sure to come bearing cookies.

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I called my mom today for her peanut butter cookies recipe and she told me that it was actually her mom, my Nana’s recipe, and that my Nana has been making this recipe for 60 years, since she got her first Sunbeam mixer. I loved hearing this story and it made me even more excited to make this family recipe today. The cookies are soft and chewy and taste delicious. No one can have just one and I think my boyfriend had about 10 today! 


  • 1 cup chunky peanut butter
  • 1 cup brown sugar
  • 1 cup white sugar
  • 1 cup crisco
  • 2 eggs (sometimes I add one more depending on the consistency of the batter)
  • 1 tsp. vanilla
  • 2 tsbp. water
  • 2 cups flour
  • 1 tsp. baking soda
  • Dash of salt (optional)


  1. Preheat oven to 350 degrees.
  2. Cream together peanut butter, crisco, sugars, eggs, water, and vanilla.
  3. Gradually add in flour, baking soda, and salt. 
  4. Scoop cookie dough into balls onto cookie sheets, as big as you like :).
  5. Using a fork, make criss-crosses onto each ball of dough. This is best done by dipping a fork in a cup of water in between each cookie so that the fork doesn’t stick to the cookie dough.
  6. Place cookie sheet in the oven and bake for 12 minutes. After taking cookie sheet out of the oven, let cookies sit for about 2 additional minutes on cookie sheet before transferring to cooling rack.

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To help you all celebrate Valentine’s Day, I thought I would put together a list of some of our best Valentine’s Day sweet treats to enjoy with your friends, family, and loved ones. Valentine’s Day is one day a year that everyone should be able to indugle a bit… so make something yummy and enjoy it! 🙂

I hope everyone has a very Happy Valentine’s Day!

Here are some of our recommendations for what to make this Valentine’s Day:

Rosewater Cupcakes

Heart of Darkness Brownies

White Chip Chocolate Cookies

Cherry Cobbler

Cherry Swirl Coffee Cake

Chocolate Raspberry Brownies

White Chocolate Cranberry Cookies

Mom’s Chocolate Chocolate Chip Cake

Rocky Recchiuti Brownies

Martha Stewart’s Vanilla Poundcake with Whipped Cream and Fresh Berries

Peanut Butter Kisses

Supernatural Brownies

What are your favorite sweet treats to make on Valentine’s Day?

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Flourless Peanut Butter Chocolate Chunk Cookies

Photo Credit: Recchiuti Confections

Who doesn’t love flourless cakes?  Moist, rich, downright decadent, I’ve never been disappointed in one.  So when I found this recipe for flourless cookies, which quite frankly I’ve never heard of before, I decided to give them a try.  About 14 of us are heading up to Haena (on Kauai’s North shore) tomorrow for a New Year’s extravaganza at our friend’s beach houses, and I figured these would be perfect to snack on.

I doubled the recipe and when my sister, mom and I tried the first batch, the reviews were mixed.  I like peanut butter but not when it is hugely overwhelming, and between the organic peanut butter and the chopped peanuts, to me they were definitely that.  My sister’s comment was that they weren’t very sweet, which was also true, however not necessarily in a bad way mind you.  My mom decided she loved them, that the balance between the peanuts/peanut butter, dark chocolate chunks, and the fleur de sel (super fine sea salt) sprinkled on top was quite delicious.  Personally I’m disappointed, and all I can hope is that my friends like them more than I do…

Here is the recipe, straight off of the Recchiuti Confections website because I think the background info and their tips and suggestions are important:


I’ve always liked the flavor of peanut butter cookies, but was turned off by the dryness and gritty texture that comes from using flour. This recipe is great because it uses organic peanut butter as binder rather than flour. While you’re making them, the dough might seem a little different than what you’re used to. It’ll be more wet seem to fall apart a little bit. Don’t worry. Once they’re baked, everything falls into place and you’ll really appreciate the flavor and consistency organic peanut butter gives these cookies.

Yields: 24

Oven Temp: 350

Bake time: 12-14 minutes


  • 1 cup organic unsalted peanut butter1
  • 3/4 cup granulated cane sugar
  • 1 large egg, slightly beaten
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 3/4 cup dark chocolate, roughly chopped
  • 1/2 cup roasted unsalted peanuts, chopped
  • fine grain fleur de sel to finish cookies2

Bake the cookies

Preheat the oven to 350ºF. Line the bottoms of two 12-by-18-inch sheet pans with parchment paper.

In a large bowl, stir the peanut butter, sugar, egg, baking soda and kosher salt until combined.

Stir in the chocolate and peanuts.

Using a small, greased ice cream scoop, measure out the dough in teaspoon sized balls.

Place the dough on the prepared pans, spacing them 2 inches apart.

Bake on the middle shelves of the oven, rotating the pans 180 degrees halfway through the baking time, until lightly golden and spread to a puffy mound, about 12 to 14 minutes.

Sprinkle lightly with fleur de sel.

Let cool completely on the pans on wire racks.

Store in an airtight container at room temperature for up to week.

1 Look for an organic peanut butter where peanuts are the only ingredient listed. These nut butters contain no added sugar and have a great mouthfeel. The peanuts used are generally of higher quality and have been roasted darker for a rich flavor.

2 Make sure to use a fleur de sel rather than a grey sea salt. Fleur de sel is an unprocessed salt, hand raked and harvested from the premium, top layers of salt beds in France. “Fleur de sel” translates to “flower of salt,” which refers to the scent of violets the salt develops as it bleaches and dries in the sun. The flavor, like the aroma, is more floral and less briny than other sea salts.

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