When Nick and I first met over 12 years ago, he told me his all time favorite cookie was oatmeal raisin. Cute, right? Well, since then I've tested out several different recipes (I even burned my arm pretty badly trying to make these for him), but none have quite been my hands down favorite. Until now. While perusing through my friend Sarah's blog Snixy Kitchen (amazing photos and recipes by the way), I did a search on oatmeal raisin cookies and found one to try. With only two minor modifications -- adding more raisins and adding nutmeg (a little America's Test Kitchen tip) -- I literally ate five cookies once they were cool enough to touch. They were SO good. I made them again several times after that just to be sure my stomach wasn't lying to me. Yep. they were that good again and again -- crispy on the outside and not too thick or chewy.
I love a forgiving recipe. Bonus points if it's a forgiving baked treat recipe. These Magical Marvelous Memorable Cookies from Food 52 are just that. Crispy on the edge, salty, sweet, and chewy on the inside with lots of random good stuff nestled in between the layers of buttery goodness. I love how I was able to throw in raisins, millet, chocolate chips, salty pretzels, and some leftover granola to create this delicious cookie. Enjoy and happy weekend!
Sometimes I crave a really good chocolate chip cookie. I have a great recipe for that which I will post in the near future. But sometimes I want a cookie that makes me feel slightly less guilty while I'm devouring three or four in a row. At night. Before bed. A coworker of mine shared this recipe with me and I've been whipping it up quickly and easily with Lucas. It's healthy (I mean, less bad for you) because it's packed with protein, gluten free, and best of all, it tastes pretty awesome.
Flourless Peanut Butter Chocolate Chip Cookies
Adapted from Southern Living
• 1 cup organic creamy peanut butter (I used crunchy because that's what I had on hand)
• ¾ cup organic sugar
• 1 large organic egg
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup semisweet chocolate morsels
• Parchment paper
1. Preheat oven to 350°. Stir together peanut butter and next 4 ingredients in a medium bowl until well blended. Stir in chocolate morsels.
2. Drop dough by rounded tablespoonfuls 2 inches apart onto parchment paper-lined baking sheets.
3. Bake at 350° for 12 to 14 minutes or until puffed and lightly browned. Cool on baking sheets on a wire rack 5 minutes. Transfer to wire rack, and let cool 15 minutes.