Wheat Germ Chocolate Chip Cookies

Two Carolines Wheat Germ Chocolate Chip Cookies 2

I realize that this is going to be a bold statement, so you might want to sit down. This is my ALL-TIME favorite cookie. I even posted this recipe twice on my old blog, because it went through quite a few iterations to reach Peak Cookie. It’s inspired by a favorite cookie from Specialty’s in SF that my friend and I used to get all the time during work breaks/after work/whenever we could. This recipe seems fairly close but is even better, if I do say so myself. I added a lot of healthy bits and bobs, so you could probably eat them for breakfast—not that I’ve ever done that*.

*Disclaimer: I may or may not have eaten these for breakfast.

  • 3/4 cup old fashioned whole rolled oats
  • 3/4 cup whole-wheat flour
  • 1/4 cup almond meal
  • 1/2 cup ground flax seeds
  • 1/2 cup raw wheat germ
  • 1/2 cup sweetened coconut flakes
  • 1/2 cup pecans
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 cup butter, softened
  • 1/3 cup granulated sugar
  • 1/3 cup brown sugar
  • 2 tablespoons honey
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup chocolate chips
  • (Makes approximately 30 cookies)

Preheat oven to 400°. Grease cookie sheets or line with baking paper.

Mix oats, flour and almond meal, in a medium bowl. Add baking soda, salt, cinnamon and whisk until mixed in. Whisk in wheat germ and flax. Chop coconut and pecans very finely in small food processor (or old school with a good knife) and mix into the flour mixture.

Beat butter in a large bowl with an electric mixer until fluffy. Add granulated sugar, brown sugar, honey, egg and vanilla; beat until smooth and creamy. Add the dry ingredients, beating on low speed until just combined. Stir in chocolate chips. Chill the dough in a refrigerator for at least 30 minutes. The dough should be semi-firm before proceeding with next step.

Use a cookie scoop to scoop out dough and arrange, at least 1 inch apart, onto the prepared baking sheets. Bake cookies, until firm around the edges and barely golden on top, about 9 minutes. Cool the cookies for 2 minutes, then transfer to wire racks to cool.

NOTE: I think the cookies actually taste the best the next day. Also, the dough can be prepared in advance and kept in the refrigerator, tightly covered for up to a week.

-CK 1.0

Baked Peaches with Crumble Topping

 

 

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I’ve said it before and I’ll say it again, and again—summer nights in Salt Lake City are magical. Especially when you are lucky enough to be with great friends in the prettiest backyard around. Considering that peaches are probably what unicorns would exclusively feed on—due to their otherworldly goodness—I thought that consuming any peach dessert in a dreamy backyard on a perfect summer night would be the best scenario possible, and duh, I was totally right! I looked up pies, galettes, crips, crumbles and the like. Something quick, easy but very peachy was the goal. I found a bunch of recipes for baked peaches and made up my own recipe based on a few others that I found. I highly recommend that you find yourself some peaches and a backyard crew and make some magic happen!

Ingredients
3 medium ripe but firm peaches, pitted and halved

Topping
3/4 cup rolled oats
1/4 coconut
1/4 cup flour
1/4 cup almond flour
1/2 cup brown sugar
1/2 teaspoon cinnamon
pinch of salt
1/2 cup melted butter

Directions

  1. Preheat oven to 350° F.
  2. Place the peaches in a buttered 8×8 inch (or similar) baking pan.
  3. Mix together all the topping ingredients until well incorporated.
  4. Distribute the crumble topping evenly among the peach halves. If there is any extra, sprinkle evenly on the pan.
  5. Bake the peaches until they’re soft and the crumb topping is crispy and a light golden brown, about 30 to 40 minutes, depending on how ripe the peaches are.
  6. Serve warm with vanilla ice cream and enjoy the taste of summer.

-CK 1.0

Chewy Crispy Oatmeal Raisin Cookies

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You guys, my mama is in town and it’s the best. I wanted to make a little treat for her arrival and I know that Oatmeal Raisin Cookies are her very favorite. I have been on the hunt for a recipe for a while, looking for something that would stand out and impress my mom’s superb palate. I wanted to have a hint of cinnamon, a chewy yet crispy (the most important part!) texture, and the right balance of ingredients. I adapted this recipe from Sarabeth’s Bakery and I’m so pleased with it! Most importantly though—my mom asked for the recipe—so I know this one is a winner!
1 1/2 cups all purpose flour
1/2 teaspoon cinnamon
1/4 tsp baking soda
1/4 tsp fine sea salt
1/4 cup toasted wheat germ
1 1/4 cups old-fashioned (rolled) oats
16 tbsp (2 sticks) unsalted butter, at room temperature
2/3 cup sugar
2/3 cup packed light brown sugar
1 tsp pure vanilla extract
2 large eggs, at room temperature, beaten
1 1/2 cups seedless raisins
1/3 cup sliced almonds
Position racks in the center and top third of the oven and preheat to 350F. Line two half-sheet pans with parchment paper.

Sift the flour, cinnamon, baking soda, salt, and wheat germ into a bowl, then add the oats and stir well to combine.

Beat the butter in the bowl of a heavy-duty stand mixer fitted with the paddle attachment on high speed until smooth, about 1 minute. Gradually add both sugars, then vanilla. Beat, occasionally scrapping the bottom and sides of the bowl, until the mixture is pale yellow and very light-textured, about 3 minutes. Gradually beat in the eggs. Reduce the mixer speed to low. In thirds, beat the dry ingredients into the creamed mixture, beating just until each addition is incorporated. Mix in the raisins and slivered almonds. Do not over mix.

Using a 2-inch-diameter ice-cream scoop, portion the batter onto the prepared pans, placing the cookies about 1 1/2 inches apart. Bake, switching the position of the pans from top to bottom and front to back about halfway through baking, until the cookies are light golden brown, 12 to 14 minutes. Cookies should be golden on the edges and slightly under-baked in the middle. Cool completely on the pans. (The cookies can be stored in an airtight container at room temperature for 5 days. They even get better with age!)

 

-CK 1.0

Oatmeal Chocolate Chip Panko Cookies

TwoCarolines_OatmealChocolateChipPankoCookies

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

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.

Apricot Bars

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Recently, one of my favorite humans came to visit me—my cousin Bret and I have had a special bond, since I was a wee little one, so it was a delight to have him visit. We walked all over Berlin, going to Christmas markets and eating our way through the city. Dreamy, right? He was jonesing for our Grandma King’s Apricot Bars, so I asked my mom for the recipe and whipped them up really quick. Now, there is some doubt cast on whether this is the right recipe or not, but regardless I’m sticking with this one, because it’s on point! This recipe is super easy and cinchy to alter since it’s so basic. I changed out 2 oz. of the apricots and used candied ginger for a holiday twist, and a drizzle of glaze for an added touch.

Ingredients

Apricot Filling
8 ounces dried apricots (I did 6oz. apricots, and 2oz. candied ginger)
1/2 cup white sugar
2 tablespoons lemon juice
water to cover

Base Ingredients
1 cup all-purpose flour
1 cup old fashioned rolled oats
1 cup packed brown sugar
pinch of salt
1/2 cup butter, browned

Directions

Preheat oven to 350 degrees F (180 degrees C).

Coarsely chop apricots (and ginger pieces, if using) and place in small saucepan. Add lemon juice, and white sugar. Add enough water to just cover the apricots. Bring to a boil, and cook until fruit is soft and the liquid cooks down and is glossy.

Mix flour, oatmeal, pinch of salt, and brown sugar together. Melt butter until browned and stir into flour mixture. Put 3/4 of this mixture into 8 x 8 inch greased pan. Spread apricot mixture over crust. Sprinkle remaining oatmeal mixture over apricots.

Bake for about 35 minutes.

Note: You could easily switch the fruit to anything your little heart desires—Or top with a glaze and add slivered almonds or pecans. This is a really versatile, easy recipe!