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Feeding the Heart, Body, and Family

Cookies

Sorry Not Sorry Bars

October 7, 2017 by chrissy@mythankfultable.com
Blondies with crushed Oreos and M&M Candies
Blondies with crushed Oreos and M&M Candies

Sorry Not Sorry Bars

I have fallen in love with the game of Field Hockey.

Mostly because my daughter has fallen in love with the game of Field Hockey.

I’ve gotten to be a sideline watcher mom, an almost coach mom, a real coach mom (who assisted with the ice packs and hydration and drills- not any real hard core stuff) and now, I am back to watching…and cutting ribbons, supporting boosters, and PACKING THE SNACK BOX.

My inner mom waged war with this idea. A post game snack should be rich in vitamins and nutrients. I KNOW those young bodies need not Oreos and M&Ms. I do. They wear small sizes and burn a lot of calories and CAN eat this treat, but SHOULD they? No.

Crushed Oreos

Crushed Oreos

Peer pressure can be cruel. I fell into the trap to be the cool mom who made the treats that fall on the less than healthy scale. I ply myself with ideas like, they ate these after the game and it was late, and they were bonding over sugar. They ran hard, won the game, and the calories won’t affect them like they would my old self.

Oh well. Sorry, not sorry.

These are a basic blondie with a whole lot of extra thrown in. Crushed Oreos and M&M’s made my cut, only because I couldn’t find a chocolate covered pretzel I liked and I didn’t want to over kill this recipe- but really, you can throw the kitchen sink in here. Whatever floats your boat. I used regular M&M’s but the last time I checked there were at least ten different flavors (Hello Caramel?? Can’t have within reach of my arms) so you could really have at it.

It is NOT a healthy snack. It isn’t even close. So if you make it, go all in. I saw this original recipe on www.averiecooks.com, and made the batch larger to feed my team. The Snack Box is a serious endeavor. I wanted extra. We don’t skimp at our house when it comes to servings. It’s an Italian thing. Or, maybe it’s a foodie thing.

Sorry Not Sorry Bars

This batter mixes up quickly, and bakes quickly as well. There isn’t baking soda or powder in the recipe, and it makes up two rectangular pans, making twenty four good sized squares. Perfect for a team or for a dessert tray at a function.

In any event, the team determined it was a great snack, and the box came back empty, so I consider that a good sign. I’ll take it. I may not be shouting instructions from the sidelines, but I can get my love in through the baked goods I supply. We all have our strengths.

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

Click below for a printable recipe!

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Sorry Not Sorry Bars

Blondies with crushed Oreos and M&M Candies
Print Recipe

Rich buttery blondie bar filled with Oreos and M&M’s Recipe originally found on www.averiecooks.com

This batch will fill two large rectangular pans- yielding 24 good sized bars. Perfect for the team!

  • Author: chrissy@mythankfultable.com

Ingredients

Scale
  • 1 and 1/2 C Melted Butter (Three Sticks)
  • 3 Cups packed Dark Brown Sugar
  • 3 Eggs
  • 3 Tablespoons Vanilla
  • 1 Package Oreos of Choice – crushed into bite size pieces
  • 1 Share Size Bag (2 Cups) M&M’s of Choice…so many to choose!
  • 3 Cups Flour

You can add any assortment of add-ins at this point. Think Go-Big-Or-Go-Home

 

Instructions

  1. Pre-Heat oven to 350*
  2. Line and spray/grease two 9×11 Pans with parchment paper.
  3. Melt Butter and combine in a mixer with Dark Brown Sugar until smooth and incorporated.
  4. Add Vanilla, Eggs, and combine.
  5. Add flour slowly to incorporate.
  6. Fold in all the other goodies (M&M’s, Oreos, Chocolate covered Pretzels, etc)
  7. Divide batter between two pans, smoothing out to edges gently.
  8. Bake for 20-25 minutes. These cook up quickly so keep an eye on them!
  9. Allow to cool completely before cutting.

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Posted in: Cookies, Dessert, Recipes Tagged: Bar Cookie, Blonde Brownies, Blondies, dessert, M&M's, Mix Ins, Oreos, Team Snack Box Recipes

Soft and Chewy Maple Cookies

September 28, 2017 by chrissy@mythankfultable.com

I seem to be hitting a wall as far as time and the ability to get all of the ideas up on the blog. I am cooking, taking pictures and editing, and then when it comes to writing…the day is done and this momma is tired.

Soft Maple Cookie

However, this is fair time, and in my area there is one REALLY BIG fair, which encompasses the best of the New England States. Oh yes, its a Big deal.

Like any fair goers, we have our stand-by-go-to things to do and food to eat, I am a huge fan of the baby pigs that run around, reminiscent of my now seventeen year old’s laugh when he was little. Something about piglets running around a pen had him  laughing with that big belly chuckle.

Soft Maple Cookie Dough

Or the baby chicks hatching, which reminds me of the time my dad lifted me up so I could see, and I literally felt like I was invincible.

The food, which always welcomes a new cast of characters each year, such as the one pound meatball, the crazy burger, fried cannoli, you get the picture.

Scoops of Soft Maple Cookie – Pre Drop to Get Crinkle

But one thing that stands out for me is Maple. Maple cotton candy, maple fudge, maple lemonade slushes… whether you embrace it or not, maple is a present contender in a fair that boasts the best of New England products.

Enter, the soft maple cookie. Now, this isn’t something you can get at the fair, but if you are looking for a melt in your mouth maple cookie, you have found your recipe.

I first saw this recipe several years ago online at www.averiecooks.com. Ever see a recipe online and think, yes! I need to make you NOW! I had that sort of reaction.

Cooling Soft Maple Cookies

I have a few cookies that I consider the perfect New England cookie. Soon, I will post a cranberry orange shortbread that will rock your cranberry world. But today, we focus on this New England Cookie.

Another great thing about this recipe is the batter/dough keeps in the refrigerator for a few days, so especially when in September the heat rises to 90+ degrees, you don’t have to turn on your oven. You can pre scoop the dough and refrigerate, or scoop the dough after it has chilled.

These are baked at a 325* oven, as all of my cookies are. I would rather low and slow and not crispy bottoms. I also think lower temp baking results in a softer, chewier, cookie. That, is a beautiful thing.

Lastly, when you take these cookies out of the oven, they will look slightly underdone. Cooked, but not dry, if you know what I mean. This is a good thing. The most fun is the end part, where you smack the bottom of the cookie sheet on the stove top or counter, to slightly flatten the cookies. Back in the day when I worked at a restaurant that made the famous Otis Spunkmeyer cookies, this was a trick of the trade, to drop the cookie sheets to make the cookies have that flattened, somewhat cracked open look.

Soft Maple Cookie

I don’t do that with many cookies, but with these, they look just right.

Now, when photographing these cookies, I did think, “wow, you don’t visually pack a punch.” Sorry cookies, but you don’t have the same glory as the melted caramel of the Browned Butter Sea Salt Caramel Cookies, or the Peaks of Dad’s Macaroons, or even the frosted glory of the Cream Cheese Frosted Carrot Cake Cookies. You are just kinda…well, simple.

Soft Maple Cookie

However, I dare you to pop one of these babies into your mouth and think, “meh.” So soft, chewy, maple-y and just enough sweet without making you think, “TOO MUCH!” It’s like a soft sugar cookie and fresh maple syrup had a baby. Only this baby doesn’t actually HAVE maple syrup in it. Find yourself some Maple Extract and make yourself some of these cookies. Even if you have your air conditioner on in September in New England, you will be lost in a chewy Maple Wonder.

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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Soft and Chewy Maple Cookies

Print Recipe

This recipe can originally be found on www.averiecooks.com the soft, brown sugar maple cookies bring all things fall to the table!

  • Author: chrissy@mythankfultable.com

Ingredients

Scale
  • 3/4 Cup Butter
  • 3/4 Cup Dark Brown Sugar (You can use all Dark Brown Sugar in this recipe- 1 Cup total)
  • 1/4 Cup Light Brown Sugar
  • 1 large Egg – Brought to Room Temperature
  • 3 1/2 Tablespoons Maple Extract
  • 2 Cups Flour (Original recipe calls for 1 C bread flour, 1 C AP Flour, but you can use 2 C AP flour as well)
  • 2 Teaspoons Cornstarch
  • 1 Teaspoon Baking Soda
  • 1/2 Teaspoon Salt

 

Instructions

  1. Cream together butter and sugars until light and combined, scraping sides of bowl to incorporate.
  2. Add Egg, Maple Extract, and mix until thoroughly combined.
  3. Slowly incorporate flours and other dry ingredients.
  4. Place dough in refrigerator and chill thoroughly. You can either pre-scoop cookies, or scoop chilled dough. Chill for a few hours to a few days. I chilled mine for two days due to the heat, and they were delicious!
  5. Preheat oven to 325* and bake for 12 minutes. The cookies will be slightly undercooked- but
  6. Upon taking the cookies out of the oven, bang the cookie sheet on the stove top or counter, causing the cookies to flatten out slightly.
  7. Allow cookies to cool on the baking sheet for a few minutes, or until you need to load that sheet up again!!!

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Posted in: Cookies, Recipes Tagged: Cookie, Maple, Soft and Chewy Cookies, Soft Chewy Maple Cookie, Soft Maple Cookie

Cream Cheese Frosted Carrot Cake Cookies

September 22, 2017 by chrissy@mythankfultable.com

Cream Cheese Frosted Carrot Cake Cookies

Oh my. This has been a week…(read: THIS HAS BEEN A WEEK!!!) and this blog is better than therapy. Sometimes, it’s just better to stand in my kitchen and watch the cream cheese frosting form as soft clouds of confectioner’s sugar and vanilla come together to make the perfect topping for the perfect cookie.

Actually, these cookies are not like a cookie at all. If I could compare them to a muffin top (the good kind) or a mini cake, it would be more accurate. Soft, cakey, and packed with spice and carrot  without the density of a carrot cake.

Whipped Cream Cheese Frosting

Oh, and did I mention the frosting?

For all things vegetable, I am a huge fan of the fine grater. Little shreds of orange goodness start off this batter. I used two different types of flour, and I think that contributes to the lightness of the cookie. I also watched them carefully as they baked, and baked them in a 325* oven, to get that cooked but not browned on the bottom look. It’s my cookie snobbery rearing it’s ugly but delicious head again.

I refrigerated the dough, and scooped the chilled dough with my baby ice cream scooper for size consistency. Let the cookies cool completely before frosting. I found with this recipe there was extra frosting left over, which I will find use for, for sure. (No, eating spoonfuls of cream cheese frosting while standing in front of the fridge is not a good use).

Carrot Cake Cookies

Now in my world, I have a mom who, while she likes a little frosting, is not a big frosting eater. Win for me. She scoops hers off…and hey, it has to go somewhere. Note to self: sit next to momma at birthday parties.

Carrot Cake Cookie

While I am holding off on apple and pumpkin recipes for just a little bit longer, it is the first day of Autumn, officially. Even though I found my first fallen leaf yesterday in my yard, I feel like pumpkin reigns supreme until the end of November.

That’s a lot of pumpkin.

I love pumpkin, don’t get me wrong, and you will see a lot of it here on the blog soon. True confession? I still haven’t put my summer clothes away yet, so pumpkin has to wait. At least until this weekend.

Carrot Cake Cookies

Carrot cake, on the other hand, has one foot in each season. It bridges the gap. And then, it fills in the gap with cream cheese frosting.

These cookies are small but indulgent, rich but not sickly sweet. I sold them at the bake sale four to a plate, and it was the perfect snack while watching Field Hockey players play in the rain. It also went really nicely with a cup of coffee.

I am currently in a relationship with my calorie counter app, so if I am going to put a cookie in my body, it needs to be worth it. These are.

I also heard as a small child carrots are good for your eyes…so it’s a win?

Anything wearing a cream cheese layer makes the week, even a week like this, better.

Cream Cheese Frosted Carrot Cake Cookie

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

Chrissy

Click below for printable recipe

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Cream Cheese Frosted Carrot Cake Cookies

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Little pillows of carrot cake covered in cream cheese frosting. Oh yes, you will want more than one!

  • Author: chrissy@mythankfultable.com

Ingredients

Scale

Cream Cheese Frosting

  • One package of cream cheese (usually 8 ounces)
  • 1/2 Cup Butter
  • 3 1/2–4 Cups of Confectioner’s Sugar (Add more for thickness)
  • 1 Tablespoon Vanilla (If you can find the clear vanilla-it won’t tint your frosting…but the real vanilla has a bean in it and it will be worth the trade off color vs. flavor)

Carrot Cake Cookies

  • 1 Cup (2 Sticks) Butter
  • 3/4 C White Granulated Sugar
  • 3/4 C Light Brown Sugar
  • 2 Eggs
  • 1 1/2 Teaspoon Vanilla
  • 1 1/2 C AP Flour
  • 1 1/2 Cake Flour
  • 4 Teaspoons Cinnamon
  • 1 Teaspoon Baking Soda
  • 1 Teaspoon Baking Powder
  • 1/2 Teaspoon Salt
  • 2 Cups Finely Grated Raw Carrots

Instructions

For Frosting:

  1. In mixer, combine cream cheese and butter until smooth, combined, and fluffy
  2. Add confectioner’s sugar.
  3. drizzle vanilla in.
  4. If necessary, add more confectioner’s sugar for thickness until desired consistency.

For Cookies:

  1. Grate Carrots and set aside.
  2. In mixer, cream together the butter with the two sugars until light in texture.
  3. Add eggs and vanilla
  4. Combine dry ingredients (flours, cinnamon, baking soda, baking powder, salt).
  5. Add dry mixture into wet ingredients slowly.
  6. Add finely grated carrots. Mix batter thoroughly.
  7. Refrigerate dough for a few hours or overnight.
  8. Scoop dough with small ice cream scoop or teaspoon and place on parchment lined baking sheets.
  9. Bake at 325* for 12-14 minutes.
  10. Allow cookies to cool completely.
  11. Frost with Cream Cheese Frosting.

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Posted in: Cookies, Recipes Tagged: carrot cake, carrot cake cookies, cream cheese, cream cheese frosted carrot cake cookies, cream cheese frosting, frosted cookies

Browned Butter Sea Salt Caramel Chocolate Chip Cookies

September 19, 2017 by chrissy@mythankfultable.com
Brown Butter Sea Salt Caramel Chocolate Cookies
Browned Butter Sea Salt Caramel Chocolate Chip Cookies

Browned Butter Sea Salt Caramel Chocolate Chip Cookies

You ever make a recipe that has a title so long, it better be good? Seriously, this recipe has a looooong name. However, in order to understand the layers of flavor, it doesn’t leave anything to the imagination.

This week is all about the Bake Sale, and these cookies will be on the table. While there is a combination of salty and sweet, chewy and gooey, the cookie itself is substantial, and holds up to the caramel center. It may not be cookie nirvana…but it is close.

Brown Butter Sea Salt Caramel Chocolate Chip Cookie Dough

Brown Butter Sea Salt Caramel Chocolate Chip Cookie Dough

Now, this cookie has sea salt in the cookie dough as well as a sprinkling on top. I know my last post also had the elements of salty and sweet, but hey, sea salt is very cool right now, and well, browned butter has me at hello, so game on. I might also add these are all getting out of my house ASAP, so I can wield my spatula like James Fraser in Outlander, which, I am binge watching as I bake, by the way. If you have a person in your life like I do who is allergic to sea salt, you can trade it out for kosher salt  and it will have a similar result.

I used the original recipe from the www.whatmollymade.com website. I followed the recipe almost to the letter, except, I chilled the dough over night, and I did not stack two scoops with the Carmel in between the layers. I cut caramels in half, and left them open to be exposed in the oven.

Unbaked Brown Butter Sea Salt Caramel Chocolate Cookies

Unbaked Brown Butter Sea Salt Caramel Chocolate Cookies

I also sprinkled sea salt over the top of the cookies while they were hot out of the oven, and found the little crystals to not only have eye appeal but that little extra kick over into salty sweet bliss.

In the realm of cookie difficulty, the batter itself is easy once the browned butter is made, and really, that’s letting the butter melt and brown slowly on the stovetop…you’ve got this.

I scooped the batter with my ice cream scoop used for cookie dough purposes, popped in the fridge overnight.

The batter needed to warm up a bit before the caramel could be successfully mushed into the center of the dough, and then cooked in the oven for 12-14 minutes at 325. All of my cookies are baked at this temperature. It’s a cookie bottom thing. I don’t want a cookie with an overcooked bottom. I know, it’s an elitist thing to say, but I am a cookie snob. (You should see the list of rules for our holiday cookie swap at school…it isn’t for the faint of heart).

Brown Butter Sea Salt Caramel Chocolate Cookies

Brown Butter Sea Salt Caramel Chocolate Cookies

After baking, sprinkle with another layer of salt, and let cool. The caramel stays soft and the cookie is just a little crisp. I’m thinking that’s the browned butter element. Curse my lazy heart for not pursuing science instead of history in college. It helps with my love of Outlander, but not in my cookie science.

Good thing my tastebuds don’t care. I’m hoping these go at the Bake Sale, even though the forecast calls for rain! I bagged them up three to a package, so there should be enough salty and sweet to carry the dedicated fans in the stand for two games!

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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Browned Butter Sea Salt Caramel Chocolate Chip Cookies

Brown Butter Sea Salt Caramel Chocolate Cookies
Print Recipe

Delicious bite-fuls of salty and sweet, chewy and gooey! Original recipe from the www.whatmollymade.com website Brown Butter Salted Caramel Chocolate Chip Cookies

  • Author: chrissy@mythankfultable.com

Ingredients

Scale
  • 2 Sticks/1 Cup Butter
  • 1 1/4 Cup Brown Sugar
  • 1/2 Cup White Sugar
  • 3 Teaspoons Vanilla Extract
  • 1 Egg + 1 Egg Yolk
  • 2 1/2 Cups AP Flour
  • 1 tsp Baking Soda
  • 1 tsp Baking Powder
  • 1 Tsp Sea Salt (I used Himalayan Pink Sea Salt)
  • 1 –2 Cups Chocolate Chips (Semi-Sweet or Dark)
  • 1 Bag of Pre-wrapped Caramels, cut in half

Instructions

  1. Make Browned Butter by melting 2 sticks of butter in a pan over low heat, melting, and continuing to cook until the butter turns a light brown color. I stir or swirl the butter throughout the process to make sure it doesn’t scorch. The difference between browned butter and burned butter is not pleasant.
  2. Let browned butter cool.
  3. With a stand up or hand mixer, mix cooled browned butter and sugars together thoroughly.
  4. Add egg, egg yolk, and vanilla to the mix and combine.
  5. Add dry ingredients and continue to mix until combined.
  6. Add chocolate chips by hand with rubber spatula.
  7. Scoop rounded mounds of dough into container and refrigerate for a minimum of two hours- overnight.
  8. Take dough out of the refrigerator and set out for at least fifteen minutes.
  9. Place 1/2 of each caramel into each rounded mound of dough.
  10. Bake in a 325* oven for 12-14 minutes, until cooked but not overcooked.
  11. Sprinkle baked cookies with additional sea salt and let cool.

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Posted in: Cookies, Recipes Tagged: Browned Butter Chocolate Chip Cookies, Chocolate Chip Cookies, Cookies, Sea Salt Caramel

Dad’s Macaroons

September 5, 2017 by chrissy@mythankfultable.com

Coconut Macaroons

So this weekend I became the official owner of my Father’s vehicle. Which, if you know me is bittersweet. Awesome because I was gifted a vehicle.

Not awesome because it belonged to my Dad.

Who should be driving it himself.

Preferably to go play golf.

If you knew Cliff, he was the perfect mix of grumpy and kind. Mostly grumpy, but the kind part outshined enough to make you say, “Yeah, that’s Cliff.” He was a nursing administrator at a hospital, lead by example, didn’t say more than what needed to be said, listened, problem solved, worked hard, played hard. Loved. Quietly.

When I needed to move home, my parents rearranged their life, let us take over their house, and start over. It enabled me to go back to school for my Masters, and again for my Sixth Level. When I was accepted into the program for my MFA in Writing, I asked my Dad, “Do you really want to sign on for two more years with us?” He did his Dad grin and said, “Get it done.”

Momma’s Goodness

I always call my Dad my anchor and my Mom my nest.  Where Mom wants to know how she can help, and jumps in, makes it safe and supportive (more on Norma in another post) Cliff would say, “You need to do this.” Then he would anticipate you to do the right thing. Now.

Coconut Macaroon Batter

I’d be writing papers at two am after I fell asleep putting the kids to bed, and he’d peek my doorway to see if I was ok. He’d nod his head, then leave. That was my Dad.

When my Dad was diagnosed with cancer, We put on our brave faces, asked, “What can we do to help?” and did what we needed to do. We did this for less than a year.

He never complained. Not. Once.

He passed the first week in November. His Christmas cards were already addressed.

The following part is hard to say, but as his daughter, I am so thankful he went as he did.

With dignity and the best quality of life his diagnosis could have offered.

But, as his daughter, I still wake up, almost three years later, and wish I had him for one more day.

Coconut Macaroon Cookies

The best grieving advice I ever got was from my oldest friend, who said, “You expect Christmas to be hard. You don’t anticipate Tuesday to be hard.” I guess that’s just grief. Like an ocean tide, coming in and going out.

When he bough the car, he told my mom, “Give it to Chrissy, then she will be set for awhile.” The paperwork was lined up, all set to go. That’s the kind of Dad I had.

It took me three years to make it mine.

And it has heated seats. My old Honda doesn’t have heated anything!

Sometimes when I cook, or bake, it isn’t because I even want to eat it. (It’s TRUE). Sometimes it serves a higher purpose.

Where some people dread the task of food prep, there is a simple, therapeutic, peaceful beauty to time in my kitchen. I welcome it. It’s my Sunday post church, church, if you know what I mean. Some Sundays, it is my church.

Coconut Macaroon Cookies

The very last recipe my Dad shared with me was for his all time favorite cookie, the Coconut Macaroon.

Baked Coconut Macaroon Cookies

Due to his type of cancer, at one point eating became really difficult. So, when he was able to have a macaroon for the first time again, it was a good sign. Temporary, but I am so thankful for those cookies and what they meant for my father.

SO this rainy morning, even though I am sad, I am thankful. Thankful for the Dad I had as long as I did. Thankful he loved to cook and shared that with me. Thankful for the anchor I was blessed enough to know.

It seems fitting I bake his favorite cookies, doesn’t it?

These are a simple, non piped, chewy, basic macaroon. Mix in one bowl, chill if you like but don’t need to, drop on parchment, and bake cookie. It’s a sweeter cookie, so one is enough. Ok, eat the second one too.

A cookie recipe of few words. Unlike this post. So much like my Dad.

If you aren’t a fan of coconut. I know you are out there. It’s ok. You don’t have to like it or make them. But, I wish for you love and anchors and nests in your life. If you didn’t have one, that you’ll become one, and that our hearts are thankful. Every day a gift.

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

Chrissy

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Dad’s Macaroons

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A simple mix and drop cookie that would make my Dad’s heart happy.

  • Author: chrissy@mythankfultable.com

Ingredients

Scale
  • 14 oz Sweetened Condensed Milk
  • 1 Egg White
  • 2 Tsp Vanilla Extract
  • 1– 14 Oz Package Flaked Coconut (Sweetened)

Instructions

  1. Preheat oven to 325*
  2. Line baking sheet with parchment paper.
  3. Mix ingredients in order.
  4. Chill in the refrigerator for 30-60 minutes.
  5. Drop by rounded tsp. (or use a small ice cream scoop). If you don’t want little mounds, flatten slightly.
  6. Bake 15-17 minutes until golden brown.
  7. Cool Cookies on wire rack.

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Posted in: Cookies, My Story, Recipes Tagged: coconut, Coconut Macaroon, Cookies, Family, Fourless, Macaroon, One Bowl

Oatmeal Zucchini Chocolate Chip Cookies

August 28, 2017 by chrissy@mythankfultable.com

I have a confession. Actually it’s more of a life banner, if there was such a thing. There is no dessert of which I am not a fan. For a long stretch there was a dispassion when it came to strawberries, but for some reason, this spring strawberry love came back in full swing.

Now, I loves me some vegetables. I was a vegetarian for a few years, and embraced it, and so meatless meals are a steady stream in our house as well. But, I have to say, if I can incorporate that vegetable into some sort of sweet its a win win. What? It’s a zucchini cookie, it’s practically breakfast.

All teasing aside, I love this recipe which I found on www.howsweeteats.com Her Chewy Oatmeal Zucchini Cookies was the base recipe for this post.

I made a double batch of these, brought some to a field hockey tournament, the rest to coffee hour at church, and the responses were positive. They are chewy, and puffy, and filled with chocolate, oats, and zucchini, so they resembled tiny little zucchini breads. Just enough spice and sweet, and the perfect little mouthful.

Now, as always when it comes to zucchini, I am a huge fan of a fine grater. I like to grate the zucchini ahead of time and place in a colander over a bowl to drain. For this recipe I didn’t drain the zucchini for a long time, thinking the oatmeal would soak up the moisture. The other things I changed, and only a little, were the amounts of zucchini, spices, and chocolate. What can I say, when I get my hands on a nutmeg and a microplane, I go overboard. I also did my mix of flours, which could contribute to my cookies being more puffy and less chewy.

My mom has this gift, where she makes all of her cookies exactly the same size and shape. It’s one of her many talents. For this recipe, I really did try to strive for the same effect, so I scooped the dough, then rolled them in my hands before putting them on parchment lined baking sheets. I was close to Momma perfection. Ok, true story, we ate the ones that didn’t conform. The rule in my house is any ugly cookies are up for dibs. At least eating these we felt a little less guilty!

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

Chrissy

 

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Oatmeal Zucchini Chocolate Chip Cookies

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Perfect little cookies of zucchini, oatmeal, and chocolate chips. Original recipe is from Jessica Merchant of How Sweet it is @www.howsweeteats.com

  • Author: chrissy@mythankfultable.com

Ingredients

Scale

Oatmeal Zucchini Chocolate Chip Cookies

Chrissy@mythankfultable.com

Original recipe based from www.howsweeteats.com

  • 2 Cups Old Fashioned Oats
  • 1 ½ C Quick Oats
  • 1 Cup AP Flour
  • ½ Cup Cake Flour
  • 1 tsp Salt
  • 1 tsp Baking Soda
  • 1 tsp Cinnamon
  • ½ tsp fresh grated nutmeg
  • 2 and 1/2 Cups Finely Grated Zucchini
  • 1 Cup Light Brown Sugar
  • 12 Tbsp. Melted Butter
  • 2 Large Egg Yolks
  • 4–5 Tbsp. Milk (depending on level of moisture in cookie dough)
  • 2 tsp vanilla extract
  • 2 Cups Semi-Sweet Morsels

Instructions

Directions:

  1. Combine dry ingredients in one bowl.
  2. Combine melted butter and sugar, then add in egg yolks and remainder of wet ingredients.
  3. Combine wet and dry ingredients, checking to see if additional milk needs to be added.
  4. Add Zucchini, and chocolate morsels until all incorporated. Wrap dough in wax paper or parchment, refrigerating for at least an hour.
  5. The dough will be firm when you are ready to bake.
  6. Preheat oven to 325*
  7. Scoop out spoonfuls and round into balls between hands. Place on parchment lined baking sheets. Bake 14-16 minutes, removing parchment from baking sheets but keeping cookies remaining on parchment (magic trick! You’ve got this)!

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Posted in: Cookies, Recipes Tagged: Chocolate Chip, Cookies, Oatmeal, Oatmeal Cookie, Zucchini, Zucchini Cookies
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