Category Archives: Cookies

Oatmeal Chocolate Chip Panko Cookies

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Of all the sweet treats in the world—of which I love SO many—I think the chocolate chip cookie is my Number One choice. There’s something about it that is so comforting and just the perfect morsel of goodness. They are sweet with a little bit of salt, they have incredible texture, and are easy to make and even easier to eat (maybe too easy). I love experimenting with different combinations of ingredients for the basic chocolate chip cookie. Typically, I tend to like the addition of oats, and another one I like to add is wheat germ. With this recipe, I tried panko crumbs. People have talked about pretzels or potato chips in their cookies, but I though panko would add just the right amount of saltiness and sandiness to the texture. You know what? I was right. SO RIGHT. These are one of my favorite cookies of all time, now. And legit the best cookie dough you’ll ever have. Don’t believe me? I dare you to try it and find out!

1 3/4 cups unbleached all purpose flour (1 1/2 cups if you like a flatter, chewier cookie)
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon sea salt
1/4 cup ground flax seed
1/4 cup toasted wheat germ
1/2 teaspoon cinnamon
1 3/4 sticks unsalted butter, room temperature
1 cup granulated sugar
1/2 cup light brown sugar
1 egg
1 teaspoon vanilla extract
1 cup rolled oats
1/2 cup panko crumbs
2 cups semi-sweet chocolate chips

Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large baking sheets with silpats or baking paper.
Whisk flour, baking powder, wheat germ, flax seed, cinnamon, baking soda, and salt in medium bowl.
In another bowl, beat butter until soft and creamy. Add sugars at medium-low speed until light and fluffy. Add egg and vanilla and beat on medium-low until fully incorporated, about 30 seconds.
Add flour mixture and mix until just incorporated and smooth. Gradually add oats, panko, and chocolate, and mix until well incorporated.
After sampling the best cookie dough you’ll ever have in your life, roll the dough into three equal sized logs, wrap in plastic wrap and refrigerate for at least one hour or overnight. Once properly chilled, cut off pieces that are about 1/2″ thick and round the dough. Place on prepared baking sheets, spacing them about 2 1/2 inches apart, 8-12 per sheet—they will still spread a lot.
Bake one sheet at a time until cookies are deep golden brown, 13 to 16 minutes, rotating baking sheet halfway through. Let cool completely before gently moving cookies to wire rack. They will be fragile, especially on the edges.

*Bonus, the dough freezes really well, too.
-CK 1.0

Levain Chocolate Chip Cookie Copycat

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Recently I was asked by a friend for recommendations of what to eat in New York, and without hesitation, I told him Levain Bakery. Their cookies are the stuff of dreams and legends. I was so jealous and overwhelmed with an insatiable desire to consume these magical cookies, so I scoured the internet for recipes. I found a bunch of copycat recipes, but it seemed like the biggest difference between these and any other normal cookie recipe were due to the addition of corn starch, using cold butter, their size and refrigerating the dough. I found one that seemed to have most of these factors and used that for my testing. I think these turned out so good! They may not be exactly the same, but they are legit and definitely should be tried and tested by us all. Make sure to eat these fresh out of the oven, because that is when their warm and melty goodness will make your dreams come true!

  • 3 1/4 cups all purpose flour plus 1 teaspoon for mixing with chocolate chips and walnuts
  • 1 tablespoon cornstarch
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, cold and cut into cubes
  • 1/2 cup sugar
  • 3/4 cup packed brown sugar
  • 2 eggs
  • 1/4 teaspoon vanilla
  • 2 1/2 cups semi sweet chocolate chips

 

In a large bowl, combine 3 ¼ cups flour, cornstarch, baking powder, and salt.

In the bowl of a stand mixer, add butter, white and brown sugars. Mix until well combined and creamy. Add eggs and vanilla and mix until incorporated. With the mixer on low, gradually add dry ingredients and mix until just incorporated.

In a small bowl, combine chocolate chips with 1 teaspoon flour, tossing to coat. Mix the chocolate chips into the cookie dough with your hands for even distribution.

TwoCarolines_LevainCookies2.JPGLine two baking sheets with baking paper or a Silpat. Divide cookie dough into 10 portions about 4 ounces each (I weighed each and every one. They seem insanely huge, but that’s the idea!). Shape cookies into rough mounds and refrigerate for 30 minutes before baking.

Preheat oven to 375 degrees fahrenheit. Bake for 15-20 minutes, until cookies are light golden brown and just barely cooked in the middle (mine went the full 20 minutes).

Recipe slightly adapted from Citycookin.

Pro-tip: Freeze the dough for another 20 or so minutes after refrigerating for extra gooey on the insides cookies.

-CK 1.0

Jen’s Health Cookies

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Jen’s Health Cookies by twocarolines.com

My cute friend Jen shared this recipe years ago and it’s one of my favorite cookies ever.  My favorite delivery system for healthy flax seed, whole wheat and almond flour is with a little butter, sugar and chocolate chips.  Yes, we are using the term “healthy” loosely, but not the term “delicious” because they taste absolutely incredible.  I went sans nuts on this batch so I can throw a frozen cookie in my daughters lunch some days and not have her turn her nose up, but I like them even better with a half cup or so of pecans or walnuts.  You can either bake all of them and freeze what you don’t eat after a few days or put your dough in the fridge and bake small batches when you want fresh cookies!

1/2 cup butter
1 cup brown sugar
1/2 cup white sugar
2 eggs
1 tablespoon vanilla
1 teaspoon baking soda
1/2 teaspoon salt (I love the way it tastes with coarse salt)
1/2 cup almond flour
1/2 cup wheat germ
1/2 cup white flour
1/2 cup wheat flour
1/2 cup ground flax seed
2 1/2 cups quick oats
1 tablespoon milk
1 cup chocolate chips (or nuts, raisins etc.)

 

  1. Preheat oven to 350 and either parchment line, silpat or spray 2 cookie sheets.
  2. Cream together butter and sugars.  Add eggs and vanilla, mix well.  Mix together all the dry ingredients in a separate bowl and mix together then add to your butter/sugars mixture.  Last add the milk (you might need a tiny bit more than a tablespoon if it’s too thick) then the chocolate chips.  Make sure there are no dry spots and spoon on to a cookie sheet with enough room to spread out a bit.  Bake 7-9 minutes – I took mine out at about 8.  You want them barely brown on bottom and top but still a bit shiny in the middle – under baked is always better than over baked!
  3. Makes 36 cookies using a cookie standard scoop.  They freeze well just take out and defrost for a bit at room temperature or in the microwave.

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The Most Perfect Snickerdoodles

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I don’t “toot my own horn” (as they say) that often, but when it comes to Snickerdoodles, I will say that you will never have a better one than my version. I like how fluffy these are, rather than the flat versions like most other ones you’ll come across. Those ones are JUST FINE, so don’t look at me like that, but these are little clouds of fluffy perfection. The key is to keep the ingredients cold and to refrigerate between steps. I made these with one of bests last week and she and her kids loved them—I love baking with my people! That’s how we Carolines roll, we wanna bake with you and give you All the Treats.

The Most Perfect Snickerdoodle

3 cups flour
2 teaspoon cream of tartar
1/4 teaspoon salt
1/2 cup butter (chilled – only microwave it for about 10 seconds to get it barely soft)
1 1/4 cup sugar
1/4 teaspoon baking soda
1/4 teaspoon baking powder
2 eggs (chilled – normally room temp works for most cookies, but not this recipe)
1 teaspoon vanilla

Topping
2 tablespoon sugar
2 teaspoon cinnamon

Preheat oven to 425 degrees. In a medium-sized bowl, add flour, cream of tartar and salt. Refrigerate while you work on the next step.

Mix butter and sugar until light and fluffy, add baking powder and soda. Beat in eggs and vanilla. Once mixed, add the dry ingredients and mix until combined and uniform. Refrigerate till cool (10 – 20 minutes).

Roll into balls then refrigerate and let stand 15 minutes.

Coat the pre-rolled balls in cinnamon sugar mixture and place on greased cookie sheets. Bake for 7-8 minutes—the tops should just be getting a few cracks—remove from oven and let bake on cookie sheet at least 5 more minutes before transferring to a cooling rack. Repeat for each batch.

 

Coconut Chocolate Chip Cookies

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I think we can all agree the jet lag is kind of the worst. I have moved across the world again—back to the U.S. Needless to say, that is a very tiring and intense thing to do. Thank goodness I came straight into the loving arms of my mother’s comfort food. While I’ve been recovering and dealing with the nightmarish logistics of re-setting up my life, I’ve left 2.0 all by herself out in the blogging wild. She’s been handling it like a champ, which just goes to show just part of the reason why I call her 2.0—she’s the best Caroline around!

It was a close friend’s birthday yesterday, and since I show my affection with baked goods, I made cookies for his gift. My mama and I were looking up recipes and this one stuck out to us. The origins of this recipe are kind of murky, so I have no idea who to credit, but we combined this recipe with another one I had back in the archives. And considering the reaction of the birthday boy, I’d say we found a winner! I want to make these again, this time with macadamia nuts for an even bougie-er cookie.

1 cup butter (room temp.)
1 cup brown sugar
1 cup sugar
2 eggs
1 teaspoon vanilla
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
3 1/2 cups oats
1 3/4 cups coconut
1 1/2 cups chocolate chips
(consider macadamia nuts, about 3/4 cup)

Preheat oven to 350 degrees.

Cream butter and sugars until light and fluffy; add eggs, one at a time; add vanilla.

In a separate bowl mix together the flour, baking soda, baking powder and salt. Add to the butter mixture until just mixed. Lastly, add the oats and chocolate chips (and nuts, if desired).

Scoop on to tray using a 2 oz. cookie scoop and cook, one batch at a time for 12ish minutes. Makes approximately 3-dozen cookies.

-CK1.0

Salted Peanut Butter Oatmeal Chocolate Chunk Cookies

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When I get stressed out, one thing that always helps calm my mind is baking. This week has been one of those weeks, so I went through what is left of my pantry and whipped up a quick batch with some good ol’ American peanut butter (sent by loving friends—sharing peanut butter truly is caring). I LOVE a peanut butter cookie, but I wanted to doctor up the traditional cookie using oats and adding chocolate (doi). In the name of science, I tested the difference between garnishing with sea salt and keeping the cookie as is. You can see the conclusion above… salt for the win! We Carolines tend to like that sort of thing, now go see for yourself!

Salted Peanut Butter Oatmeal Chocolate Chunk Cookies

1 cup creamy peanut butter (I use Jif)
1/2 cup brown sugar
1/2 cup granulated sugar
1 t. vanilla
1 egg
1 teaspoon baking soda
1/2 cup oats
1 bar of dark chocolate, chopped into chunks
course or flaked sea salt for dusting

Preheat oven to 350°. In a mixer combine peanut butter and sugars until well combined, about 2 minutes. Add egg, vanilla, baking soda, and mix for about 30 seconds. Lastly, add the oats and chocolate chunks and mix until combined. Refrigerate the dough for about 20 minutes for better handling. Use a medium cookie scoop to scoop out the dough, then roll into a ball then mash down a bit with your thumb and make sure the cookies are compact, the dough is delicate so keep pushing it together to keep the form. Sprinkle lightly with sea salt.

Bake for 11-12 minutes—the cookies should still look a little undone in the middle, but golden on the edges. Rest the cookies for 5 minutes before transferring to a wire rack, as noted before, these are delicate and need the time to settle before being moved. Let cookies sit on wire rack at least 5 more minutes before diving in, mouth first.

Oatmeal Chocolate Chip Cookies

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Oatmeal Chocolate Chip Cookies

These cookies have a very unassuming name, but they are anything but ordinary.  The texture is always perfect, they rise up beautifully, stay soft and chewy and there’s a little salt that sets off the chocolate perfectly.  I like to make a smaller batch and even then I end up freezing what we don’t eat the first day because if I don’t what’s left finds it’s way to my mouth with a quickness.  Feel free to double if you’re baking for a crowd. The recipe was King Arthur Flour’s recipe of the year for 2015, and they have so many good ones, so starting this year with last years best seems only appropriate.

1/2 cup butter at room temperature

1/2 cup light brown sugar

1/4 cup granulated sugar

1 large egg (room temp preferred)

2 teaspoons vanilla extract

1 cup all purpose flour

1/2 cup oats (quick or old fashioned)

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon (coarse) kosher salt (or 1/4 teaspoon table salt)

1 1/2 cups semi-sweet chocolate chips

 

  1. Preheat oven to 325 and spray or line your pan with parchment or silpat
  2. Beat together butter, and sugars until smooth
  3. Add egg and vanilla beating well after each
  4. Whisk together flour, oats, baking powder, baking soda and salt, and add to the butter mixture.
  5. Mix until everything is thoroughly incorporated.  Scrape bottom and sides of bowl, and mix briefly.
  6. Scoop dough onto prepared baking sheet leaving about 2 inches between cookies.
  7. Bake for 10-13 minutes or until they are light golden brown at the bottom and edges but still look shiny in the middle.
  8. Remove from oven and once they are set enough to handle transfer to racks to cool.

Recipe adapted from King Arthur Flour Chocolate Chip Oatmeal Cookies 2015