Tag Archives: cookies

Devil’s Food Cake Cookies

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I’m back! Apologies for the hiatus!! I’ve been busy with work, and road trips, and birthdays, and pulling weeds in my yard.Ā Speaking of birthdays, this recipe goes out to a certain brother-in-law whose love of chocolate rivals my own. I scrapped together what I had in my cupboard, and it turned out pretty darn delicious!

Happy Birthday, Jamie! šŸ™‚

Ingredients:Ā Yields 24 large cookies.

  • 1/2 cup butter, softened
  • 1 egg
  • 1/4 teaspoon vanilla
  • 16.5 oz Duncan Hines Devil’s Food Cake Mix
  • 1 tablespoon heavy whipping cream
  • 12 oz bag of mini chocolate chips

Directions:

1) In a large bowl, combine the butter, egg, and vanilla.

2) Stir in the cake mix, adding heavy whipping cream midway.

3) When the cake mix is completely incorporated, add the chocolate chips.

4) Bake at 350Ā° F for 10-12 minutes.

5) Cool 2 minutes on the cookie sheets, then remove to wire racks.

Ooey-gooey-chocolate goodness!

Ooey-gooey-chocolate goodness!

The cookies are really soft and moist. This is a really easy cookie recipe, and I’m so happy with how they turned out!

Oatmeal Raisin Cookies

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Recently, a friend and co-worker of mine totally made my morning by bringing these delicious cookies to work. Oatmeal Raisin Cookies are often overlooked and passed up for something chocolate, or for a more complicated recipe. Sometimes, we forget just how wonderful a simple, tried and true recipe can be.

This cookie is flavorful, has some healthy ingredients (always a plus), andĀ it is SO easy to make!Ā The recipeĀ for this cookie comes from Smitten Kitchen, a blog I will definitely be following from now on!

The recipe yields about 2 dozen small cookies.

Ingredients:

  • 1/2 cup butter, softened
  • 2/3 cup light brown sugar, packed
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon table salt
  • 1 1/2 cups Ā rolled oats
  • 3/4 cup Ā raisins

My friend made her cookies with coconut oil instead of butter, which I have never tried before. This recipe was a great test cookie for the task, and I was very pleased with the results. I may be turning to this substitution more often when I am baking. šŸ™‚

Directions:

1) In a large bowl, cream together the coconut oil, brown sugar, egg and vanilla until smooth.

2) In a separate bowl, combine and whisk the flour, baking soda, cinnamon and salt together.

3) Stir the dry ingredients into the wet mixture. Add in the oats and raisins. The coconut oil has a tendency to hold lumps. My solution was to hand-mix the batter after all the ingredients are incorporated; that way I could smoosh out any remaining lumps of coconut oil.

4) Shape the dough into small balls, and let chill while you pre-heat your oven toĀ 350Ā°F.

Oatmeal Raisin Cookie Dough

Oatmeal Raisin Cookie Dough

5) Place 6 balls onto a cookie sheet line with parchment paper. Bake for 11-12 minutes.

The best thing about these cookies is they are crispy on the outside, but still soft on the inside.

Oatmeal Raisin Cookies

Oatmeal Raisin Cookies

This recipe is definitely being added to my big red cookbook. šŸ™‚ And if you wanted something sweeter, you could add some chocolate chips — or I’ve even seen oatmeal raisin cookies with M&Ms in them!

Birds’ Nests

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Happy Easter! To celebrate, here’s another Pinterest Challenge I’ve been saving: Birds’ Nests. Check out the original recipe by The Curvy CarrotĀ here. Her version makesĀ 12 servings, so I just doubled the recipe since I have several family functions to attend!

Ingredients:

  • 6 ounces (1/2 bag) of semi-sweet chocolate chips
  • 6 ounces (1/2 bag) of butterscotch chips
  • 1 cup creamy peanut butter
  • 6 ounces (1/2 of a large bag) of chow mein noodles
  • 36 mini Cadbury eggs

1) Grease the wells of a muffin pan with butter or shortening.

2) In a large pot, melt the peanut butter and the chocolate and butterscotch chips. The original recipe says to microwave, but I’m always wary of burning chocolate. Stir on low heatĀ until smooth and completely combined.

It's like the opening scene to Willy Wonka!

It’s like the opening scene to Willy Wonka!

3) Add the chow mein noodles, stirring carefully until completely coated.

4) Using a large spoon, fill the wells of your muffin tin, indenting the tops slightly with the back of the spoon. Press in three cadbury eggs on each nest. The original recipe says to add the eggs at the very end once the nests are chilled, but I prefer them to be slightly secured to the chocolate coating.

5) Chill the nests for 1 hour, or until hardened.

Relatively easy instructions, but I will say this is definitely a messy recipe — though I didn’t really mind having to lick chocolate or peanut butter off my fingers!

TheCurvyCarrot's Birds' Nests

TheCurvyCarrot’s Birds’ Nests

After tasting them, I think these are more appropriately catergorized as a candy versus a cookie.

ShinyHappyPeebles's Birds' Nests

ShinyHappyPeebles’s Birds’ Nests

ShinyHappyPeebles' Birds' Nests

ShinyHappyPeebles’ Birds’ Nests

Now, halfway through making these I realized I only have one muffin tin … so the last half of the batch looks more like nests for baby pterodactyls.

It's the Easter pterodactyl!

It’s the Easter pterodactyl!

It's the Easter Pterodactyl!

Actually, these look even more like real nests.

Pinterest WIN on this one, for sure! I think this is the closest I’ve come to making something that actually looks like the beautiful picture with the original recipe. An Easter miracle, indeed!