Those cookies are so delicious. Not only flavorful and chewy but also very healthy… I mean it 🙂 The good thing about those cookies is that you can mix and match 🙂 if you don’t have cranberries you can use raisins or chopped dried plums or other dried fruits (or chocolate!!!). Same for walnuts – you can replace it with almonds, hazelnuts or pecans.
- 225 grams of butter / 2 sticks (softened)
- 1 cup dark brown sugar
- 1 cup granulated sugar
- 2 eggs
- 1 and 1/2 cups of all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla sugar
- 3 cups old fashioned rolled oats
- 1 cup dried cranberries (or a replace)
- 1 cup walnuts (or other nuts)
- 100 grams white chocolate for drizzling (optional but highly recommended :))
Preheat the over to 350F or 170C
1. Beat the softened butter in the standard mixer until creamy
2. Add in sugars and beat until fluffy for about 3 to 4 minutes
3. Beat in the eggs, one at a time
4. In the separate bowl combine flour, salt, baking powder and vanilla sugar
5. Add the flour mix to the butter mix and combine with a wooden spatula
6. Add the oats, cup by cup
7. Add the cranberries and walnuts, combine
8. Scoop the cookie batter and place on a baking sheet at least an inch apart.
9. Bake for 15 min until the edges are golden brown. Cool for few minutes and transfer to wire rack to cool completely.
10. Melt the white chocolate in the water bath, let cool for few minutes and transfer to piping back and drizzle the top of the cookies. Let the chocolate cool.
I get about 40 3″ cookies. You can make bigger or smaller cookies as you wish (just remember to adjust the baking time)
Now, 10 steps and delitious cookies are ready to be served 🙂 Enjoy and let me know what you think!!
I adore this cake. Its fast and easy to make, yet its so flavorful.
Perfect for cold evenings, with tea and favorite book. Also works great as a warm desert with vanilla ice cream!
- 175 grams all purpose flour
- 1 teaspoon of baking powder
- 1/2 teaspoon of baking soda
- 175 grams butter (softened)
- 2 teaspoons cinnamon
- 3 eggs (slightly whisked)
- 3 pears (cut into thin slices)
- 1 tablespoon of brown sugar
- 25 grams of butter (cold)
Butter or spray with oil a 8″ pan.
Preheat the oven to 360F (180C)
- Sift the flour, baking soda, and baking powder into a medium size bowl.
- Add in the softened butter (cut in to pieces), sugar, 1 teaspoon of cinnamon and eggs.
- Beat with a mixer until just combined.
- Pour the batter into the pan.
- Cover with pear slices (each slice should overlap the other, press each a little).
- Sprinkle with combined brown sugar and 1 teaspoon of cinnamon, and shredded 25 grams of butter. (make sure your butter is really cold otherwise it wont shred nicely. You can also cut butter into thin slices and sprinkle on top)
Bake for 35 to 40 minutes.
Cookies for chewy cookie lovers. Honestly, I’m not a fan of dry crunchy cookies, with an exception of healthy oatmeal and nut packed cookies (this is just an excuse to eat more cookies).
These cookies are not only chewy, fat and creamy, but fast and easy to make. You can make your own variations of whats in the cookie! <<chocolate is a must!>>
It’s worth to mention I’d rather use chopped chocolate then chocolate chips. I like the uneven chunks of chocolate, especially when I get a big chunk 🙂
- 3/4 cup melted butter (around 160 grams)
- 1 cup packed dark brown sugar
- 1/2 cup white sugar
- 1 egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- 2 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups of chocolate chunks or chocolate chips (or walnuts, hazelnuts, peanuts or anything you want to add)
Preheat the oven to 325F (165C)
- Melt the butter over low heat. When melted let cool for few minutes.
- Using regular mixer, combine brown and white sugar with melted butter. Mix until creamy.
- Slowly add in the egg, egg yolk and vanilla.
- In a separe bowl combine flour, baking soda and salt. Spoon by spoon add to the butter-sugar mixture. Mix until just combined.
- Fold in the chocolate and other goodies of your choice.
At this point the batter is very soft, so I let it sit for about 10 min (you can also place it in the refrigerator to cool for few minutes). I like when the mixture is cool so it’s easier to get the dough and it doesn’t stick to my hands or any thing else.
With the use of a big spoon, scoop the dough and with your hands shape a ball. You can make bigger or smaller – it all depends how big you want your cookies to be. I’d rather have more smaller cookies then fewer bigger ones. I fit about 6 cookies on the baking sheet. The dough makes about 24-30 3″ cookies.
Bake in the preheated over for 15 minutes.
Let it cool on the baking sheet for about 10 min before transferring to cooling rack.
ok, you can eat now! 🙂
So what I like about the cookies is that you can make them your own 🙂 I tried it with walnuts and milk chocolate chunk – amazing! I also tried it with different flavor – orange instead of vanilla and I used dark chocolate – also came out heaven! It’s your perfect mix and match cookie 🙂
These are my favorite flour less cookies… and so fast and easy to make. Best part is the peanut butter, a lot of it 🙂
I love love peanut butter. The crunchy natural one. My favorite is the trader Joe’s crunchy peanut butter 🙂 so yum!
For this recipe you’ll need creamy peanut butter, however you can try using crunchy – I’m sure it will come out tasty.
Let’s get to it
- 1 cup creamy peanut butter
- 1/2 cup dark brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup cocoa powder
- 1/2 cup chocolate chips (or more for chocolate loves)
Preheat the oven to 350’F
Line a large baking sheet with parchment paper and set aside.
- Using mixer combine peanut butter and sugar until creamy and smooth.
- Add in the egg and vanilla extract.
- Add the baking soda, salt, and cocoa powder. Mix until combined.
- Stir in the chocolate chips (my favorite part)
Scoop the dough 1 tablespoon each, onto a baking sheet. Slightly flatten with a spoon.
Optional you can sprinkle with more chocolate chips or chopped nuts (roasted and salted work best)
Bake for 10-12 minutes.
Remove from oven and cool for 5 minutes on the baking sheet.
These are ready to eat right away!
The original recipe found here http://www.twopeasandtheirpod.com/flourless-chocolate-peanut-butter-cookies/
Sweet & Sour? Perfect combination.
Creamy & delicious, just perfect with a cup of earl grey tea.
Can’t wait for you to try it!
Ingredients: For the bottom of the tart:
- 200 grams of flour
- 2 egg yolks
- 100 grams of butter
- 30 grams of powdered sugar
- 2 tsp of cold water
- pinch of salt
- zest from 1/2 lemon
- Combine flour, butter, powdered sugar, salt and zest, until crumby. Add cold water and yolks and mix together. Let it cool in the fridge for at least 30 min.
- After 30 min or more, roll out the dough and place on to the 10″ pie dish. Cool in the fridge or freezer for 20min. Meanwhile preheat the oven to 200’C (390’F) and prepare the filling.
For the lemon filling:
- 250ml water (1 cup)
- juice from 4 lemons – I got around a cup of juice
- 160 grams of white granulated sugar
- 3 full tbs of potato starch
- 50 grams of butter
- 3 egg yolks
- In the bowl combine lemon juice with potato starch and egg yolks.
- In the small pot melt the butter on the low heat. When melted, remove from the heat for a while – add in the sugar, lemon juice mixture & water. Combine until incorporated.
- Place the pot in the low heat and shimmer for a while. After few minutes it’ll become to thicken up, mix until mixture is like pudding. Remove from heat and let it cool down.
For the meringue:
- 4 egg whites
- 200 grams of sugar
- 2 tbs of potato starch
- Take out the crust from the fridge and bake in the preheated over for about 20min.
- Meanwhile your lemon filling is cooling down and you have time to prepare the meringue.
- Whip the egg whites until stiff. Add in sugar gradually about 1 teaspoon a time. After all sugar is combined add potato starch gradually.
- When the crust is ready, take it out of the oven and fill with lemon filling. On top cover with egg white mixture (should be stiff, white and shiny)
- Decrease the temperature to 180’C (350’F) and bake the tart for about 20min. (the meringue should get a little browned). Turn of the over and let it sit for another 3 to 5 minuter.
- Take out of the over and let it cool completely (about 1 hour)
- Cut or or eat straight for the pan ❤
Enjoy this deliciousness and let me know what you think!
A brownie to die for!
Everyone has one recipe that never fails. I mean never. this is my brownie that never fails and it pleases everyones taste.
- 200 grams of dark chocolate (2 bars) – I used chocolate with at least 75% cocoa.
- 160 grams of butter
- 200 grams of powdered sugar
- 4 eggs
- 80 grams of flour
- 1/2 tsp of baking powder
- 100 grams of dried plums
- 1 tea bag of black tea (I used earl grey black tea)
Preheat the over to 360F (180C)
- Soak dried plums in freshly brewed strong black tea
- Melt the chocolate with butter in the water bath (place the bowl with chocolate and butter over the pan with boiling water – make sure the bowl doesn’t touch the water)
- Beat eggs with powdered sugar until combined
- Slowly add melted chocolate mixture to eggs and powdered sugar mixture
- Add flour and baking powder, combine everything with a spoon
- Drain the dried plums and add to the mixture
- Butter the pan (I use round pan Ø11″, but you can also use square pan)
- Pour everything in to the pan.
Bake for approx. 25min. Check with tooth pick – if comes out clean it’s ready!
Chocolate muffins are my favorite, and yes, I know they are your favorite too!
They are very fast and easy to make.
So worth the time and calories!
- 1 & 3/4 cup of flour
- 2 tsp of baking powder
- 1/2 tsp of baking soda
- 2 tbsp of cocoa powder
- 3/4 cup of powdered sugar
- 3/4 cup of chocolate chips
- 1/4 cup of chocolate chips to sprinkle
- 1 cup of milk (room temperature)
- 1/2 of oil
- 1 egg
- 1 tbsp of vanilla extract
Combine flour, baking powder, baking soda, cocoa & powdered sugar. Stir together
In the other bowl combine all liquid ingredients:
- vanilla extract
Add mixed liquid ingredients to dry ingredients. Mix. add chocolate chips.
Bake at 360F (185C) for 20min or until pick comes out dry
After 10 min take out the muffins and sprinkle with remaining chocolate chips, and put back to the over to bake for remaining 10 min.
• add milk chocolate chips, white chocolate chips & dark chocolate chips
• add dried plums inside the muffin
• sprinkle with shredded coconut
• and my favorite – when the muffins are baked and cold, I cut them in half and smear with creamy peanut butter.