Tag Archives: cookie

Sea Salt and Caramel Snickerdoodles.

There was something about this past holiday season that was just… different.  We always spend Christmas at my in-laws.  We have a big Irish dinner of corned beef and cabbage then snuggle into our beds and when we wake up in the morning, Santa has visited and we drink coffee and open presents and spend the rest of the day in our jammies.  This year however, we bucked kicked tradition in the butt and tried something new.

Instead of trekking out to the suburbs, everyone gathered at my brother and sister in-law’s house for a “Country Christmas.”  There were red-checkered tablecloths, a crockpot full of BBQ pulled pork, macaroni and cheese, biscuits, slaw, the works.  At the end of the night we were all snuggled up in our own beds and when we woke up in the morning, Santa had come down *our* chimney and we drank coffee and opened presents as just our little family of four.  Afterwards, the rest of the family joined us for brunch (in our jammies, of course).  It was a fantastic holiday but like I said, it was just different.  I guess I’m just a traditional kind of girl.

These cookies are courtesy of Caroline’s blog for the swap.  They were quickly devoured during our holiday brunch.  The caramel went really well with the cinnamon sugar and that tiny bit of sea salt was a really nice addition.  We liked these cookies so much that we made them again during the Fruitaholic’s break from school.  I love when he helps me in the kitchen.

Sea Salt and Caramel Snickerdoodles.


  • 1 1/2 Cups Sugar
  • 1 Cup Butter, softened
  • 2 Eggs
  • 1/4 tsp. Vanilla
  • 2 3/4 Cups Flour
  • 2 tsp. Cream of Tartar
  • 1 tsp. Baking Soda
  • Pinch of Salt
  • 5 Packages Rolo Candies (about 35 pieces), unwrapped
  • Coarse Sea Salt
  • For the Cinnamon-Sugar topping:
  • 1/4 Cup Sugar
  • 1 Tbsp. Cinnamon


Preheat oven to 375. Line a baking sheet with parchment paper.

In the bowl of a stand mixer (or a large bowl), add the butter and sugar and beat until fluffy. Add the eggs and the vanilla and stir until just mixed.

In a small bowl, mix together the flour, cream of tartar, baking soda, and salt. Add gradually to the wet ingredients and mix on low until combined.

In a shallow bowl, combine the sugar and cinnamon.

Take about a tablespoon's worth of dough and flatten it between your palms. Place a Rolo in the middle then roll the dough around it into a ball. Drop the dough ball into the cinnamon-sugar mixture and roll until covered. Place on the prepared baking sheet then repeat with the remaining dough, leaving about an inch between cookies. Sprinkle the tops with sea salt.

Bake 7-8 minutes. Remove from oven and allow to cool for 5 minutes before transferring cookies to a wire rack to cool completely.


White Chocolate Cranberry Oatmeal Cookies.

The Fruitaholic has recently been asking me frequently to help out in the kitchen.  It all started a few weeks ago when the Husby was out of town.  Determined not to order in every night, I planned a kid-friendly menu – pretzel dogs, chicken nuggets, macaroni and cheese.  My little sous chef was right there with me measuring, pouring, mixing, etc.

The other day, he asked if we could make cookies.  Of course, I jumped at the chance.  I’d had an adult-friendly recipe queued up for the swap but changed my mind when I heard his request.  I mean, how can you say no to his sweet little face?!  I love how the kitchen brings families together.  I love bonding with my little guy!

These cookies are perfect for the Fall season.  I love oatmeal cookies so amping them up with white chocolate chips and dried cranberries took them over the top.  The Fruitaholic and I enjoyed these best fresh out of the oven while they were still a bit warm and chewy.  Once cooled, they were a bit on the dry and crumbly side.  Still delicious, just not my favorite kind of cookie.  The Fruitaholic saw no problem with them whatsoever, asking for one at least twice a day.

White Chocolate Cranberry Oatmeal Cookies.

Adapted from Kate's Recipe Box


  • 2/3 Cup Butter, softened
  • 2/3 Cup Brown Sugar
  • 2 Eggs
  • 1 1/2 Cups Flour
  • 1 1/2 Cups Oats
  • 1 tsp. Baking Soda
  • 1/2 tsp. Salt
  • 6 oz Package Dried Cranberries
  • 2/3 Cup White Chocolate Chips


Preheat oven to 375.

Add the butter and brown sugar to the bowl of a stand mixer. Mix until fluffy then add the eggs and beat until combined.

In a separate bowl, combine the flour, oats, baking soda and salt. Add the dry ingredients to the wet ingredients in two batches, mixing each time. Stir in the cranberries and white chocolate chips.

Using a cookie scoop or rounded tablespoon, drop the cookies onto a parchment lined baking sheet. Bake for 10-12 minutes until cookies are golden brown. Cool 5 minutes then transfer to a cookie rack. Store in an airtight container


Island Cookies.

As the days are getting shorter and the weather getting colder, more and more I’m finding myself dreaming of laying on a beach with a tropical drink in hand.  But since that isn’t likely to happen anytime soon, I keep trying to come up with other ways to keep the dream alive.  So when I saw these cookies on My Chicago Kitchen for the Blogger’s Choice swap hosted by Sarah of A Taste of Home Cooking, I put them on the short list of things to make.

I ended up making three batches of these cookies.  The first two came out of the oven flat as pancakes.  On the third batch, I added more flour and it seemed to help the cookies hold their shape.  I also substituted rum extract for the vanilla to give them more of a tropical flair.  And when I closed my eyes and took a bite, I was transported out of the dreary Chicago weather to my own sunny Caribbean island.  Hey a girl can dream, right?

Island Cookies.

Slightly adapted from My Chicago Kitchen


  • 1 Cup Flour
  • 3/4 tsp. Baking Powder
  • 1/2 tsp. Baking Soda
  • 1/2 tsp. Salt
  • 1 1/2 Sticks Butter, at room temperature
  • 3/4 Cup Brown Sugar, packed
  • 1/3 Cup Sugar
  • 1 tsp. Rum Extract
  • 1 Egg
  • 1 Cup Mini Chocolate Chips
  • 1 Cup Coconut Flakes
  • 1 Cup Macadamia Nuts, roughly chopped


Preheat oven to 375.

In a small bowl, combine the flour, baking powder, baking powder and salt.

In the bowl of a mixer, add the butter, brown sugar, and rum extract and mix until creamy. Beat in the egg until well combined.

Add half of the flour mixture to the wet ingredients, mix then add the rest. Mix until well combined. Stir in the chocolate chips, coconut flakes and macadamia nuts.

Using a cookie scoop or a rounded tablespoon, drop the dough onto a parchment lined baking sheet. Bake for 8-11 minutes, until edges are golden and cookies are baked through.

Allow cookies to cool on the baking sheet for two minutes then transfer to a wire rack to cool completely.


Homemade Oreos.

Did y’all know that 2012 celebrates 100 years of everyone’s favorite dunkable treat?  That’s right, Oreos have been around for a full century, and I’m sure most of us couldn’t imagine life without them.  Each of us has our own favorite way to eat them, whether you twist and lick or dunk and devour.  It is, after all, milk’s favorite cookie.

My Secret Recipe Club blog for this month was Big Fat Baker.  We get our blog assignments about a month in advance, and I spent the entire time drooling over all of her amazing confections.  I typically end up choosing savory dishes for my SRC reveals but it was kind of nice to change things up a bit and add a sweet note to my repertoire.  So when I came across the recipe for homemade Oreos, I knew it was the one.

I ended making two batches of these – large cookies for the Husby and bite-sized ones for the Fruitaholic and I.  Both versions were delicious, although we all preferred the smaller cookies since they were more easily dunkable, and more reminiscent of the original.  They were simple to throw together and I can definitely see myself making these again many times in the future.  No matter which size you end up baking, be sure to serve them with a cold glass of milk!

Homemade Oreos – slightly adapted from Big Fat Baker

For the Cookies:

  • 1 1/4 Cups Flour
  • 1/2 Cup Unsweetened Cocoa Powder
  • 1 tsp. Baking Soda
  • 1/4 tsp. Baking Powder
  • 1/4 tsp. Salt
  • 1 Cup Sugar
  • 1/2 Cup Unsalted Butter, at room temperature
  • 1 Egg

For the Filling:

  • 1/4 Cup Unsalted Butter, at room temperature
  • 1/4 Cup Vegetable Shortening
  • 2 Cups Powdered Sugar
  • 2 tsp. Vanilla

Preheat oven to 375.  Line a baking sheet with parchment paper.

In the bowl of a stand mixer (or a large bowl), combine the flour, cocoa powder, baking soda, baking powder, salt and sugar.  Add the butter, stir, then add the egg.  Mix until a dough forms.

Using a cookie scoop (I used a 1 1/2 Tbsp. for the large cookies and a 1 tsp. for the small), scoop out the dough.  Roll into a ball then flatten slightly between your palms.  Place on baking sheet and repeat with remaining dough, making sure you have an even number of cookies.

Bake for 8-12 minutes (the small cookies were done after about 8 minutes and the large ones after about 11), until cookies are set.

While the cookies are baking, cream together the butter and shortening.  Gradually add the powdered sugar and mix until smooth.  Stir in the vanilla and beat until light and fluffy.

When the cookies have cooled, frost one cookie then sandwich with another similar sized cookie (bottom to bottom).  Repeat until all cookies have been sandwiched together.

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