Cookies

Oatmeal Lemon Creme Bars

Lemon Creme Bar with oatmeal based crumble top and bottom layers

There are two camps in the world of desserts. Those of us who love lemon…the tangier the better, and those who don’t.

Where I live in a world where I can not imagine the zesty bite of citrus in my desserts, there are many (my children included) who are content to have lemons in their water, zested over pan-seared broccoli, but not in their sweets.

Since I am of Team Lemon Everything, this dessert was made for me. A recipe from the Hungry Fan’s Game Day Cookbook, by Dana Falk (my cookbook book club pick of the month), this was one of those desserts I took a small square of and then thought about all week. The thoughts I was thinking sounded like this…why didn’t I take a bigger piece?

Lemon Creme Bar Filling lemon, egg, cornstarch and zest

Problem solved the following weekend, when I made a batch for myself. Now, disclaimer. I always use more zest than the recipe requires so this recipe has my zest measurement. I also packaged up 3/4ths of the final product so I could share immediately and not eat it all. (Here is where being my friend is a bonus).

I actually zested and squeezed the lemons the night before (I used at least four) and got those ingredients prepped and in the fridge – so this recipe came together fairly quickly and easily.

The crumbly layer forms both the bottom and top of the bar. The creme layer is mixed in one bowl and poured over the pre cooked layer, and then covered in more crumble and popped back in the oven.

If you find yourself embracing the lemons in life, instead of making lemonade…I highly suggest making these bars. They are superb. Find a few friends on Team Lemon and share them. Then you make someone else’s day brighter too.

I hope you enjoy this recipe, and as always…thank you for coming to the table!

Chrissy

Click on link below for a printable recipe.

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Oatmeal Lemon Creme Bars

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Crumbly lemon creme bars with a delicious oat mixture top and bottom. Zesty lemon creme filling meets the need for sweet and tangy. Everything a lemon dessert should deliver!

  • Author: chrissy@mythankfultable.com (original recipe from Daina Falk’s Hungry Fan’s Game Day Cookbook)

Ingredients

Scale
  • 1/3 Cup Freshly Squeezed Lemon Juice
  • 2 Tablespoons Fresh Lemon Zest
  • 1 (14 ounce) can Sweetened Condensed Milk
  • 2 Large Egg Yolks
  • 1 Teaspoon Corn Starch
  • 1 1/4 Cups AP Flour
  • 1 1/4 Cups Old Fashioned Rolled Oats
  • 1/4 Teaspoon Salt (recipe calls for sea salt- I used iodized)
  • 1/2 Teaspoon Baking Soda
  • 1/2 Cup Granulated Sugar
  • 1/2 Cup Packed Light Brown Sugar
  • 1 Teaspoon Vanilla Extract
  • 12 Tablespoons Butter, melted (recipe calls for unsalted I used salted)

Instructions

  1. Preheat oven to 350* Prepare an 8×8 pan with butter.
  2. Whisk together oats, flour, salt, baking soda, white and brown sugars. Mix until no clumps remain.
  3. Stir vanilla extract into melted butter. 
  4. Pour butter mixture into dry ingredients, stir until the mixture is moistened crumbs.
  5. Sprinkle half of crumble mixture into prepared pan and press into an even layer.
  6. Bake bottom layer for fifteen minutes. Remove and set aside.
  7. Whisk together sweetened condensed milk, egg yolks, lemon zest, lemon juice, and corn starch until combined.
  8. Pour lemon filling over bottom layer and smooth into an even layer.
  9. Sprinkle remaining crumble mixture on top of the lemon layer.
  10. Bake for 25 – 30 minutes until lightly golden. Remove from oven and let cool to room temperature.
  11. Once cool, cover and refrigerate for at least another hour, cut into squares, and serve.

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Chewy Oatmeal Cookies with Golden Raisins, Dried Cranberries, Chocolate Chunks, and Walnuts

It begins with the table. Whether it is the family you are born into, or the family you make on your own, I am convinced the table is where a family evolves.

For some of us, the joy is in prepping and serving. For others, there is no joy in the cooking, but the gift resides sitting next to people you love and talking about whatever topic arises.

For me, the best times around a table are potluck. Where everyone brings something. We share. It isn’t as stressful or scary or overwhelming, and it somehow all comes together

Potluck suppers have been my last week. We spent a whole week in the glorious Outer Banks: four families, varying supper plans. Only for me, the one with no grill or stove, I was the one who made due. I was welcomed at the table regardless.

(I brought the cookies).

This week held meals around pop up tables, picnic tables, poolside tables, bay side beach chair on your lap tables, and at each, we were family. Some topics dinner appropriate. Some topics…not. But, we laughed, and shared, and sat in silence. It was perfect.

All week-long I thought, “it all starts at the table.” We teach our children, we feed our elderly, we welcome the hurting. We provide, and we ever so humbly receive. We learn to sit. To listen. To share. We learn to respect and to be kind. We learn to laugh at ourselves. We all clean up together, and there is joy in that as well.

If you are lucky, the table is sacred. You take the time to stop the world, put down your electronics, and not just look at but see the people around you. And your heart becomes even more thankful.

For every time I complained about my father’s staunch five o’ clock supper time, I would give anything to sit at his table. When we eat as a family, it is almost always a joint decision as to where. Inside? Outside? But mostly…together.

For every crumpled napkin, shared plate, “try this,” forkful or sip of a drink, every “would you please pass…” or “Anybody want anything else before we clean up?” Our lives are connected. We are family…and it happens at the table.

For this cookie you can think it’s healthy and it is… but it really isn’t. Oatmeal, dried cranberries, dark chocolate chunks, orange zest, walnuts, and golden raisins all dance around with brown sugar and molasses. Chewy, filled with jam like dried fruit, and that little kick of orange balances it all out.

Yes, these went to the table. To the beach, to the bay, to the pool. Because life is just sweeter on vacation with dessert. Cookies need no plate. These were the healthiest of the cookies I brought, and they got eaten just like the others…and I am thankful. Ever so thankful, for the family I got to share for the week.

I hope you enjoy this recipe, and as always, thank you for coming to the table!

Chrissy

For a printable recipe, click below!

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Chewy Oatmeal Cookies with Golden Raisins, Dried Cranberries, Chocolate Chunks, and Walnuts

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  • 1 Cup Butter
  • 1 Cup Brown Sugar (I like to use dark)
  • ½ Cup White Sugar
  • 2 Eggs
  • 2 Tablespoons (generous) Molasses
  • 3 Cups Rolled Oats (Can be Gluten Free)
  • 1 ½ Cup Flour
  • 2 Teaspoons Cinnamon
  • 1 Teaspoon Baking Soda
  • 1 Teaspoon Salt
  • 4 Teaspoons Corn Starch
  • 1 ½ Cups Dried Cherries
  • 1 ½ Cups Golden Raisins
  • 2 Tablespoons Orange Zest
  • 1 Cup Dark Chocolate Chunks/Chips
  • Author: chrissy@mythankfultable.com

Ingredients

  1. Dough can be made ahead of time and refrigerated for up to a few days but can be mixed and baked.
  2. Preheat oven to 325*
  3. Line cookie sheets with parchment paper or Silicone mats.
  4. In a mixer with a paddle attachment, combine butter and sugars until light and fluffy.
  5. Add in eggs and molasses and combine until smooth.
  6. In a separate bowl combine flour, oats, baking soda, salt, cornstarch, and cinnamon.
  7. Add dry ingredients to butter mixer until combined.
  8. Stir in dried cherries, zest, raisins, chocolate chunks.
  9. Scoop dough onto prepared cookie sheets.
  10. Bake for approx. 12 minutes. Allow to cool.

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Double Chocolate Biscotti

Chockey, Chockey, Chockey. I love you so.

Dark chocolate biscotti with dark chocolate chips bring this sweet cookie to life that makes all things better.

I know, enough with the biscotti already. But seriously. It is a cookie this gal has some serious affection for. It has flavor and texture and shelf life. It can be dipped into a hot beverage and not fall apart like an Oreo (I hereby proclaim soggy Oreos to be exceptional at the right time and place).

This dough is, for all intents and purposes, a dream. It comes off the mixer in one lump, is divided, baked, sliced, and baked again. It needs no garnish but will take one with pride. It has dark chocolate chunks, but the potential for this dough…add in slivered almonds, dried cherries, cranberries, orange zest, pistachios…the ideas are endless.

For this cookie, I kept it simple. Dark chocolate cocoa powder, dark chocolate chunks, need I say more? I did indulge and dip half of the batter into melted chocolate because, yes please.

Today’s blog is short and sweet, pun intended. These cookies need no elaboration. If you don’t bake them as long the second round, they will have a soft crunch. Which, if you are going to have hard edges, you should have a soft center. In personality as well as a cookie, am I right?

I hope you enjoy this recipe, and as always, thank you for coming to the table!

Chrissy

Click below for a printable recipe!

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Double Chocolate Biscotti

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Delicious dark chocolate biscotti with dark chocolate chunks.

  • Author: chrissy@mythankfultable.com

Ingredients

Scale
  • 1/2 Cup Butter
  • 1 Cup Sugar
  • 2 Eggs
  • 1 Teaspoon Vanilla extract
  • 1/2 Cup Dark Cocoa Powder
  • 1 Teaspoon Salt
  • 1 Teaspoon Baking Powder
  • 2 Cups AP Flour
  • 1 Cup Dark Chocolate Chunks/Chips

Instructions

  1. Preheat oven to 350*
  2. In a mixer with a paddle, combine butter and sugar until light and fluffy.
  3. Add eggs and vanilla extract and combine.
  4. Add Dark Cocoa powder, baking powder, and salt.
  5. Add flour, and incorporate until it makes a dough an add dark chocolate chips.
  6. Form dough into two logs onto a Silpat or parchment lined cookie sheet.
  7. Bake for 30 minutes.
  8. Remove from oven and cool for ten minutes.
  9. Slice biscotti into one inch slices.
  10. Place slice side up onto cookie sheet and return to the oven for an additional 10-15 minutes.

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Cranberry Orange Biscotti

Cranberry Orange Biscotti

Cranberry Orange Biscotti

So, I’m a New England Girl, through and through. Give me your white steepled churches and ancient graveyards, lighthouses, glorious autumns, and all of the goodness that comes with the history of our great nation.

With that, and I’ve blogged about this before, is the amazing tradition of taking a perfectly healthy berry and plunking it down in a dessert. Now, if peanut butter and chocolate are a culinary “Bachelor”, cranberry and orange are the “Bachelorette.” Disclaimer: I don’t watch either show. However, this match of cranberry and orange just work so well together. I am all about being a resident of Massachusetts. We be the cranberry kings. Bring on the cranberries. 

In my endeavor to make all of the biscotti, it was inevitable I would find this recipe and attempt it.

Now, in my defense and love of citrus…I did really amp up the orange zest. How does one end up with 1/4 a cup of zest? Easy. You buy a bag of clementines, your mom brings over more clementines, and then, you see Satsumas with their little green leaves at the grocery store and you just have to buy them. Citrus overload. I can’t say I am sorry. We eat a lot of citrus. I need my vitamin C. I work with small children. My teaching table is a Petri dish.

Cranberry Orange BiscottiWell, if a clementine gets past it’s freshness it gets hard and almost field hockey ball like. But guess what? That zest is perfect. I also just bought a masticating cold press juicer (who knew this was a thing? it is). Enter more use for citrus but not it’s peel. Aha! Zesting has become pretty regular and normal around my kitchen.

This recipe combines easily and bakes in two stages. It keeps forever in an airtight container. Even though I don’t love white chocolate I think it adds just a little sweet and pretty on the finished cookie. I might make these again with white chocolate chips on the inside of the cookie; give the batter a bonus, and not dip them. Mix it up a bit. I might also make an orange glaze with citrus zest and confectioner’s sugar next time around.Cranberry Orange Biscotti

I will be honest and say I do love these biscotti, they are one of the best cranberry orange cookies I have ever had.

If you are a New Englander, you need to make yourself these cookies because they embrace everything that our history holds, (cranberries were even at the first Thanksgiving, remember). If you aren’t a New Englander, you should grab yourself a bag of dried cranberries and try this recipe. I promise, you won’t be disappointed.

I hope you enjoy this recipe and as always, thank you for coming to the table!

Chrissy

Click below for a printable recipe.

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Cranberry Orange Biscotti

Cranberry Orange Biscotti
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This combination of cranberry and orange biscotti with a white chocolate dip makes for the perfect New England biscotti. Recipe adapted from www.yourhomebasedmom.com

  • Author: chrissy@mythankfultable.com

Ingredients

Scale
  • 1/2 Cup Butter
  • 6 ounce package of Dried Cranberries (I used Craisins)
  • 3 Tablespoons Orange Juice
  • 3/4 Cup Sugar
  • 2 Teaspoons Baking Powder
  • 2 Eggs
  • 1/4 Cup Grated Orange Zest
  • 2 1/2 Cup AP Flour
  • 1/4 Teaspoon Salt
  • 1 Cup White Chocolate Chips

Instructions

  1. Preheat oven to 350*
  2. Place dried cranberries in a bowl and add boiling water. Let sit for five minutes. Drain well and set aside.
  3. In a mixer with a paddle attachment, combine butter and sugar and orange zest and mix until light and fluffy.
  4. Add eggs, one at a time and incorporate.
  5. Add Orange Juice, Baking Powder and Salt.
  6. Add flour until mixed.
  7. Turn out dough onto a lightly floured surface and shape into two 4″ x 8″ rectangles with softly rounded edges.
  8. Place on parchment lined or silicone mat lined cookie sheet.
  9. Bake for 25 minutes or until lightly golden brown.
  10. Allow to cool for ten minutes.
  11. Slice baked logs into one inch slices, on the diagonal, if you desire.
  12. Return cookies to the cookie sheet sliced side up and continue to bake for an additional 25 minutes.
  13. Allow cookies to cool.
  14. Microwave white chocolate chips in a microwave safe bowl, checking frequently to not scorch the white chocolate.
  15. Dip each biscotti into the white chocolate (or drizzle on top) and allow to cool.

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Chocolate Dipped Peanut Butter Biscotti and Happy Little Accidents

Chocolate Dipped Peanut Butter Biscotti

Chocolate Dipped Peanut Butter Biscotti

Chocolate Dipped Peanut Butter Biscotti

My precious. Peanut Butter Biscotti dipped in melty semi-sweet morsels. You had me at hello. I don’t even love peanut butter and chocolate the way some people do, but this cookie holds a sweet spot (pun intended) in my heart.

This dough is a peanut butter based, and actually doesn’t even have regular butter in the dough. It uses and mix dark brown sugar and white sugar instead of all white, and calls for an extra egg than my regular batter calls for.

Chocolate Dipped Peanut Butter Biscotti

I have a small kitchen, but a very organized pantry. Baking ingredients live on two shelves, and my various pans and baking implements live together happily so this baker knows what she does and doesn’t have. So…when I added the chips to the mixer (which were supposed to be peanut butter chips) and realized as they were being incorporated that lo and behold they were butterscotch chips…well it was a happy little accident. The peanut butter chips live right next to the butterscotch chips. I grabbed the wrong bag. Chocolate Dipped Peanut Butter Biscotti

I am sure had the chips been the peanut butter and not butterscotch the peanut flavor would be boosted above and beyond. It was not intentional, but the change of plan made for an amazing cookie. The peanut taste is there and the chocolate as well and the scotchy seemed to make the peanut butter almost taste peanut buttery-er. However, if you make these, you do you. Use the peanut butter chips.

Chocolate Dipped Peanut Butter BiscottiIf I baked these cookies a little longer after being sliced, they would crisp up nicely, but I chose to leave them slightly softer and chewier, a decision I do not regret. While there is a place in the world for the crisper crunchier biscotti, these cookies called for a bit of chew. Call me sentimental, but I like my peanut butter cookies chewier.

Whether you embrace my happy accident or go full on Peanut Butter, the way this biscotti dough cooks up, you will be so happy. The outside forms a perfect shell, with a hint of a crackle when you slice into it. Then, the inner portion of the cookie stays tender and soft (which does firm up with the second bake). I could have left them as they were without doing the second bake- but then it would not have been biscotti.

I love the way people light up when they realize I have made something peanut butter based. It really does have a following. This cookie will not disappoint. Even with the butterscotch chips- it is pretty darn near the perfect cookie. If I do say so myself.

I hope you enjoy this recipe, and as always, thank you for coming to the table!

Chrissy

Click below for a printable recipe.

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Chocolate Dipped Peanut Butter Biscotti and Happy Little Accidents

Chocolate Dipped Peanut Butter Biscotti
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This delicious peanut butter based biscotti incorporates the sweet mellow flavor of butterscotch chips and wrap up in a chocolate dip. The perfect accompaniment to tea or coffee.

  • Author: chrissy@mythankfultable.com

Ingredients

Scale
  • 1 Cup Creamy Peanut Butter
  • 1/2 Cup Dark Brown Sugar
  • 1/2 Cup Sugar
  • 3 Eggs
  • 1/4 Cup Milk
  • 1 Tablespoon Baking Powder
  • 1 Tablespoon Vanilla Extract
  • 3 Cups AP Flour
  • 2 Cups Butterscotch Chips

Instructions

  1. Preheat oven to 350*
  2. In a mixer with a paddle attachment, combine peanut butter and sugars. Combine until light and fluffy.
  3. Add eggs, one at a time, and incorporate.
  4. Pour in milk, extract, and mix until combined.
  5. Add dry ingredients, slowly, until all incorporated. Stop to scrape the sides of the bowl as you go.
  6. Add chips into the mixture.
  7. Separate the dough into three sections and form each into a softly rounded rectangle/log.
  8. Place on a silicone or parchment lined cookie sheet and bake for 15-20 minutes or until firm and lightly golden.
  9. Allow to cool for ten minutes.
  10. Slice logs into one inch slices, and return to the baking sheet cut side up.
  11. Return to oven and bake for an addition 10 minutes or until dry (I keep mine chewier).
  12. Remove biscotti and allow to cool completely.
  13. In a microwave safe bowl, melt semi sweet or dark chocolate chips (approx 1 -2 Cups)
  14. Dip cookies into melted chocolate or drizzle on top of cookies.

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Sea Salt Peanut Butter Dark Chocolate Chunk Cookies

Sea Salt Peanut Butter Dark Chocolate Chunk Cookies

Sea Salt Peanut Butter Dark Chocolate Chunk Cookies

Oh this life. It can hand you some things. Good, bad, hard, easy, thankful, grumpy…we ride the roller coaster and take each day as it comes.

And when you stumble upon a recipe titled “Jumbo Peanut Butter Chocolate Chip Cookies,” (www.oliveandartisan.com) and further realize the recipe calls for flaked sea salt to be sprinkle on top…you say, “Thanks, life, for letting me find this.”

We had another snow day, and therefore, I baked. I baked and then shared because I am trying to become a smaller version of myself (bigger on the inside but maybe smaller on the scale side). Which is never a bad thing, sharing cookies such as these.

Sea Salt Peanut Butter Dark Chocolate Chunk Cookies

These cookies are soft and pillowy, with huge dark chocolate chips (why are the dark chocolate chips bigger in the Nestle bag? Not sure but I am all for it.), and then topped with sea salt. Just enough to make the dark chocolate resonate and the peanut butter stand out. It’s a pretty brilliant cookie.

I made my dough the night before and refrigerated it so my cookies are a little puffier than I anticipated. They also are baked at a lower temperature so they stay oh so soft and chewy.

Sea Salt Peanut Butter Dark Chocolate Chunk CookiesThey have a similarity to the stand by Peanut Blossom Cookie without being as heavy or as dense. They have all of the flavor and then some. I actually like the idea of smaller chocolate pieces as opposed to the big Hershey kiss of the Peanut Blossom.

I usually can pass by a peanut butter cookie (I know, I’m weird). Not these. These are actually a cookie dough I would eat raw (I try not to- old mom infused habits of old). It is that good.Sea Salt Peanut Butter Dark Chocolate Chunk Cookies

I actually doubled the recipe as well because I had every intention of sharing. After all, when your children beg you to stop making biscotti and make a soft cookie for once, you plan that they will eat the soft cookies. Add a snow day and being inside and well, there aren’t many left over. Which is always a good thing.

I hope you enjoy this recipe, and as always, thank you for coming to the table!

Chrissy

Click below for a printable recipe!

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Sea Salt Peanut Butter Dark Chocolate Chunk Cookies

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This delicious peanut butter dark chocolate chip cookie with sea salt sprinkled on top takes peanut butter love to the next level. Recipe adapted from www.oliveandartisan.com This recipe makes approx. 48 regular-sized cookies.

  • Author: chrissy@mythankfultable.com

Ingredients

Scale
  • 1 Cup Butter
  • 1 Cup Creamy Peanut Butter
  • 2 Teaspoons Vanilla Extract
  • 1 Cup Sugar
  • 1 Cup Brown Sugar
  • 2 Large Eggs
  • 3 Cups AP Flour
  • 1 Teaspoon Baking Soda
  • 1 Teaspoon Baking Powder
  • 1 Teaspoon Salt
  • 1 Bag Dark Chocolate Chips/Chunks (You can ALWAYS ADD MORE!)
  • Flaked Sea Salt for topping

 

Instructions

  1. In a mixer with a paddle attachment, cream together butter and peanut butter.
  2. Add Sugars and mix until light and fluffy.
  3. Add Vanilla Extract, and Eggs and mix until combined.
  4. Add in dry ingredients and mix until combined thoroughly.
  5. Pour in Dark Chocolate Chips/Chunks.
  6. Refrigerate dough for a few hours or over night (If you do not refrigerate you will have less puffy cookies-your choice).
  7. Preheat oven to 325*.
  8. Scoop with a small ice cream scoop or spoon and place on cookie sheet lined with either a silicone baking liner or parchment paper. I made generous sized scoops and placed them approximately 15 per baking sheet.
  9. Bake for 12-14 minutes or until just set.
  10. Sprinkle with sea salt (I pressed my cookies down just a bit before sprinkling).
  11. Leave on cookie sheet for 1-2 additional minutes.
  12. Cool completely on a wire rack or parchment paper lined surface.

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Lemon Lemon Biscotti

Lemon Lemon Biscotti

Lemons and Lemon Rind

My recipe file is like my Apple iTunes playlist. A mix of classic rock and the new stuff, the stuff you wouldn’t play in front of your kids, the stuff my parents listened to when I was little, and all of the other genres I have collected along the way. I have said it before, “I am not defined by my playlist.” My recipes reflect that as well.

What can I say about lemon except, “I love you?” I love everything lemon from lemon in my water to lemon curd. Every juice I have cold pressed contains at least one lemon. My favorite pie growing up was lemon merengue. I have a taste sensor where I don’t want my lemon to be sweet, (that means no lemon filled donuts or Danish…) so a lemon cookie isn’t something I endeavor to make often, but here it is…a lemon biscotti that makes me literally swoon.Lemon Lemon Biscotti

I know, the biscotti love. I just can’t help myself. I will keep at this biscotti game until I have exhausted it. My kids are over it already, my colleagues at work are not. So I will continue this journey.

Now the beauty of this cookie is that it combines lemon zest, lemon extract, lemon juice, lemon glaze, it delivers the lemon burst you are looking for when eating a lemon cookie. I can not express the disappointment I feel when I expect something to be lemon-y and it isn’t. It’s yellow, it has the lemon scent, but then you bite into it and, meh. Am I alone in this? I hope not.

Lemon Lemon BiscottiBack to the biscotti. Yes, it is pale and golden but it combines the zest and juice with the buttery base and it is beautiful. I made a basic glaze with lemon and powdered sugar and life is good.

These biscotti will last in an air tight container for two weeks. I kid you not. They won’t be around that long, but they will last.

Lemon Lemon Biscotti

If I could put sunshine into a cookie this would be that cookie. Sweet and Tart, a combination of chew and crunch, and oh so lovely. This cookie deserves a spot in your spring baking list for sure.

I hope you enjoy this recipe, and as always, thank you for coming to the table!

Chrissy

Click below for a printable recipe.

 

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Lemon Lemon Biscotti

Lemon Lemon Biscotti
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Delicious lemon biscotti with a lemon glaze.

  • Author: chrissy@mythankfultable.com

Ingredients

Scale
  • 1/2 Cup Butter
  • 1 Cup White Granulated Sugar
  • 2 Large Eggs
  • 1 Teaspoon Baking Powder
  • 2 Teaspoons Lemon Extract
  • 1/4 Teaspoon Salt
  • 2 Lemons, zested and juiced
  • 2 Cups All Purpose Flour

Glaze:

  • 1 Cup Powdered Sugar
  • 2–3 Teaspoons Lemon Juice

Instructions

  1. Preheat oven to 350*
  2. Line a cookie sheet with parchment paper or silpat.
  3. In a mixer with a paddle attachment, combine butter and sugar until light and fluffy.
  4. Add eggs to mixture until incorporated.
  5. Add Lemon extract and zest.
  6. Add flour to mixture until a sticky dough comes together.
  7. Transfer dough to cookie sheet, forming two logs.
  8. Bake for 35 minutes at 350* until lightly golden.
  9. Allow to cool for 5-10 minutes.
  10. Slice on an angle into one inch slices.
  11. Place sliced cookies slice side up on cookie sheet.
  12. Reduce oven temperature to 300*
  13. Bake for an additional 15-25 minutes or until cookies are firm to the touch.

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Guinness Dark Chocolate Chunk Cookies

Guinness Dark Chocolate Chip CookiesI know, Saint Patrick’s Day is coming and where the everyday cook makes corned beef and cabbage (no thank you), I make Guinness Dark Chocolate Chunk Cookies. Hey, it’s a solid nod to the holiday and it will not in any way disappoint.

While my dad was faithful to make corned beef and cabbage every year, I can’t say it is because I miss my dad that I don’t make it. It’s just not my thing. I will eat it if someone serves it to me, but otherwise, hard pass. I know. I’m sorry.

These cookies incorporate dark chocolate cocoa powder, dark chocolate chunks, and of course, 1/2 Cup of Guinness Beer. While the finished product doesn’t have, to my palette anyway, a sensory overload of this strong beer, you can definitely smell it in the dough before you bake it.

I typically make Guinness Slow Cooker Beef a few times a winter, and so there is that one extra can in the pantry, making this the perfect recipe.Guinness Dark Chocolate Chip Cookies

This cookie is soft and moist and so dark chocolatey. It is perfect in its chocolatey goodness. It makes me jig around my kitchen. Ok, I dance in my kitchen whether there are these cookies or not, but seriously. Make these cookies.

I originally found this recipe in 2013 on http://heathercristo.com and have adapted the recipe slightly, I bake at a lower temperature and use dark chocolate chunks in the dough instead of semi sweet.

These cookies have a fudge-y tendency when cooked at the lower temperature, so I did tend to leave them on the baking sheet after removing them from the oven for a few minutes to cool before transferring them to a cooling surface. I would rather a chewy over crispy cookie anyway, so if you are more towards the latter, turn the heat up to 350* instead.

All cookie crispy chewy aside, I saw a really great quote from Saint Patrick on my Instagram feed this week, I thought I would include it with this post:

“May the strength of God pilot us,

May the wisdom of God instruct us,

May the hand of God protect us,

May the word of God direct us.”

I hope for you strength, wisdom, protection, and direction today. And, as always, a thankful heart. Thank you for coming to the table!

Chrissy

Click below for a printable recipe.

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Guinness Dark Chocolate Chunk Cookies

Guinness Dark Chocolate Chip Cookies
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This dark decadent cookie combines the flavor of Guinness beer with dark chocolate and Dark Chocolate Chunks! Recipe adapted from heathercristo.com

  • Author: chrissy@mythankfultable.com

Ingredients

Scale
  • 1 Cup Butter
  • 1 1/2 Cups White Sugar
  • 2 Large Eggs
  • 1/2 Cup Guinness Beer
  • 1 Cup Dark Cocoa
  • 2 Cups Flour
  • 1 Teaspoon Kosher Salt
  • 1 Teaspoon Baking Powder
  • 1 Bag of Dark Chocolate Chunks

Instructions

  1. Preheat oven to 325*
  2. In a mixer with a paddle attachment, cream together butter and sugar until light and fluffy.
  3. Add the dark cocoa powder and combine.
  4. Add eggs and mix thoroughly.
  5. Add the Guinness beer and combine.
  6. Add the dry ingredients to the batter.
  7. Slowly incorporate chocolate chunks into the dough.
  8. Scoop the batter onto a silicone or parchment lined cookie sheet.
  9. Bake for 10 minutes. Allow cookies to cool on the baking sheet for an additional two minutes.
  10. Transfer to wire rack or parchment paper to cool.

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Coconut Biscotti

Coconut has so much potential. Growing up, I remember begging my mom to buy a coconut at the grocery store so we could drill holes in it and drain the water out of it. I remember being thrilled as she hammered a big nail into the coconut and tipped it over a glass.

Then she baked it on a cookie sheet, and we ate the flesh. My mom was not a let’s-do-science-experiments-in-the-kitchen kind of mom, but she was always looking for ways to enrich our childhood. Which, is why she is the best.

Coconut Biscotti

Coconut Biscotti

Fast forward thirty something years and you can purchase coconut water just like any other beverage. It is packaged and pretty and all of the healthy people love it. We use the oil, we use the flesh, we drink the water. It is, kind of perfect in it’s entirety.

As a kid, other than that experiment in my mom’s kitchen, The only other connections to coconut are mounds and almond joy bars (which I traded for the good candy on trick or treat night), and Pina colada stuff…(which I hated) and that’s it.

Then there was the first time I had a macaroon (Dad’s favorite), and then coconut ice cream, and yes, I remembered that experimental grocery store purchase circa 1980’s…but on a whole new level.

Coconut BiscottiIt would make sense that this would lead to me baking coconut biscotti. I am over the top obsessed and until I hit a clunker, I will keep moving forward with this strange compulsion to make every biscotti known to man.

This coconut biscotti is simple in its ingredients, and easy to make. I did dip them in dark chocolate and sprinkle additional coconut on top because they were prettier that way, and dark chocolate and coconut are so lovely together.

Coconut Biscotti

The addition of flaked coconut to the dough (I used sweetened because I had it on hand) adds not only a sweetness, and a depth of coconut flavor, but also a chewy texture that compliments the biscotti crunch.

I left half of this batch as is, simple, coconut, and beautiful. The perfect light golden color and the mix of textures.

And then I went there….

I melted some dark chocolate morsels and a tablespoon of Crisco in the microwave and had myself a dipping party.

Don’t judge. Some cookies need dark chocolate. Think Mounds Bars.

Then, because I had the coconut waiting there for me to put away, I went ahead and sprinkled some more on the top. It almost looked like snow, or feathers, either way, it was perfect.

From my childhood memory to the table today, coconut love has been a slow developing life love for this gal. Not only have I embraced it, I am making it a staple in our home.

I hope you enjoy this recipe, and as always, thank you for coming to the table!

Chrissy

Click below for a printable recipe.

 

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Coconut Biscotti

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This light coconut biscotti is the perfect blend of crunch and chew. Dipped in dark chocolate and topped with additional coconut puts this biscotti over the top!

  • Author: chrissy@mythankfultable.com

Ingredients

Scale
  • 1/2 Cup Butter
  • 1 Cup White Granulated Sugar
  • 2 Large Eggs
  • 1 Teaspoon Baking Powder
  • 1 Cup Shredded Coconut
  • 1 1/2 Teaspoon Coconut Extract
  • 1/2 Teaspoon Vanilla Extract
  • 1/2 Teaspoon Salt
  • 2 Cups AP Flour

 

Instructions

  1. Preheat oven to 350*
  2. In a mixer, combine sugar and butter until light and fluffy.
  3. Add eggs and extract and beat until combined.
  4. Add in coconut, baking powder, and flour until combined.
  5. Form dough into two logs, flatten slightly on a Silpat or parchment lined cookie sheet.
  6. Bake for 30 minutes.
  7. Allow Biscotti to cool for ten minutes and slice into one inch pieces.
  8. Flip biscotti on pan, cut side up, and bake for an additional ten minutes.

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Chocolate Chunk Walnut Biscotti (When Chocolate Chip Cookie Love Meets My Latest Obsession)

Dark Chocolate Chunk Walnut Biscotti

Dark Chocolate Chunk Walnut Biscotti

Dark Chocolate Chunk Walnut Biscotti

If I could liken my biscotti baking to something it would be binge watching. As in, if loving biscotti is wrong, I don’t wanna be right. And, of course, where would we be with Valentine’s Day around the corner without chocolate? Enter this cookie.

So I have basically come to a decision that biscotti requires one stick of butter, one cup of sugar, a little salt, extract, two eggs and approximately two cups of flour. I always wonder how on the food network shows the competing chefs just remember recipes…but I honestly have this one down.

This recipe, in its simplicity, messes with the sugar. Instead of one cup of white granulated sugar, you are combining white and brown sugar. The result is a darker cookie, with a more chocolate chip flavor than biscotti. Who’s complaining? Not me.

Dark Chocolate Chunk Walnut Biscotti

Dark Chocolate Chunk Walnut Biscotti

I also threw in chopped walnuts, which was a winner idea. It gives the biscotti this mellow nutty flavor which is just fantastic.

Typically, I add a drizzle or a chocolate dip, because I like the idea of taking the biscotti to the next level. However, with these, no next level is needed. I am a soft and chewy chocolate chip cookie girl, but these are all that is wonderful in a crisper-crunchier, note not drier cookie. I also like that these biscotti have a more rustic and less smooth look to them. They are like the comfy sweats of biscotti. Perfect for binge watching television, too.

I can go on and on about the beauty of this cookie but if one thing reigns supreme it would be this: Biscotti last longer. Other reasons would be: You get way more cookie for the calories and; Hello perfect friend for coffee or tea.  You really can’t go wrong. Even your coffee needs a valentine. And that valentine is this cookie.

I hope you enjoy this recipe, and as always, thank you for coming to the table!

Chrissy

Clock below for a printable recipe.

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Chocolate Chunk Walnut Biscotti (When Chocolate Chip Cookie Love Meets My Latest Obsession)

Dark Chocolate Chunk Walnut Biscotti
Print Recipe

Dark chocolate chunks and chopped walnuts combined with a mixture of brown and white sugars make for the perfect chocolate chip biscotti.

  • Author: chrissy@mythankfultable.com

Ingredients

Scale
  • 1/2 Cup (1 Stick) of Butter
  • 1/2 Cup White Granulated Sugar
  • 1/2 Cup Dark Brown Sugar
  • 2 Eggs
  • 1 1/2 Teaspoons Baking Powder
  • 1 Teaspoon Vanilla Extract
  • 1 Teaspoon Almond Extract
  • 1 3/4–2 Cups AP Flour
  • 1 Cup Dark Chocolate Chunks (I used Trader Joe’s)
  • 1 Cup Chopped Walnuts

Instructions

  1. Preheat Oven to 350*
  2. In a mixer, combine butter and sugars until light and fluffy.
  3. Add eggs, extracts, salt, and baking powder.
  4. Add flour until dough is slightly sticky but holds together.
  5. Add chocolate chunks and walnuts.
  6. Form into two logs on a parchment or Silpat lined baking sheet
  7. Bake for 30 minutes.
  8. Reduce oven temperature to 300*.
  9. Allow bars to cool for ten minutes.
  10. Slice bars on the diagonal, approximately one inch thick.
  11. Place cookies slice side up on baking sheet and bake for an additional 15-20 minutes at 300*

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