Chocolate Mint Sugar Cookie Bars


Hello friends!

I think lately I’ve been baking as a form of procrastination. I have a lot of school work to do, and I don’t always want to do it. (But I always get it done, don’t worry!) Every once in a while, lately on weekends, I’ve been deciding to bake up a storm. These sugar cookie bars came about on a bit of a whim, and I’m so glad they did!


Chocolate and mint is not for everyone, but Paul and I are huge fans! The nice thing about these bars is they don’t take very long to mix up. Call me a simple woman, but I’m all about things that don’t have me spending all day in the kitchen. (I love those recipes too, but I need to be in the mood to make them!)

I found the original recipe here, and while I didn’t have Andes mint bars, I decided to top them off with chocolate chips, because why not. If you are a fan of chocolate and mint together, I guarantee these will hit the spot!

Ingredients

Yield: Approx. 24 bars

For the cookie base:

½ c. butter, softened
½ c. brown sugar
½ c. sugar
1 egg
2 tsp. vanilla
2 tbsp. milk
2 c. flour
½ c. cocoa
1 tsp. baking powder
½ tsp. salt

For the mint frosting:

½ c. butter, softened
½ tsp. mint extract
6 tbsp. heavy cream
¼ tsp. salt
4 c. icing sugar
green food colouring (optional)
mint chips/chocolate chips (for garnish)

Preheat oven to 375°F.

Line a 9 x 13 pan with parchment paper. Set aside.

In the bowl of a mixer, beat the butter, brown sugar, and sugar until combined. Add in egg, vanilla and milk. Beat again.

In a medium bowl, add the flour, cocoa, baking powder, and salt, and whisk to combine evenly. Slowly add the dry ingredients to the wet, and mix until a cohesive dough is formed.

Press dough evenly into the prepared pan and bake for 14-15 minutes. Do not overbake.

Remove from oven and cool completely before frosting.

To make the frosting, beat the butter, mint extract, and heavy cream together until smooth and fluffy. Add in the salt, icing sugar, and food colouring and beat until smooth and creamy.

Spread over cooled bars and garnish as desired. Slice into squares and serve!

Chewy Oatmeal Cookies


There is nothing like a good oatmeal cookie. The classic, old-fashioned taste in a perfectly modern setting.

I am an oatmeal fan. Now, I don’t mean in the sense of eating oatmeal all the time for breakfast, but I love oatmeal in baking. It’s so versatile! Need a binder for a burger patty? Oatmeal! Need breakfast? Oatmeal! Need something else to add to your cookies? Oatmeal!

You get the jist. Oatmeal is such an excellent complement to many flavours, but it really can stand up on its own, and I love that. These cookies are celebrating all things classic oatmeal.

Oatmeal!

I found the original recipe here, and I love it! I mean, a good cookie is a good cookie, and sometimes, oats just need their time to shine as well as chocolate chips, am I right?

Ingredients

Yield: 3 dozen cookies

1 c. butter, at room temperature
1 c. sugar
½ c. brown sugar
1 egg
2 tsp. vanilla
1 2/3 c. flour
1 tsp. cinnamon
¾ tsp. baking soda
¼ tsp. salt
1/8 tsp. baking powder
1/8 tsp. nutmeg
1½ c. quick cooking oats

Preheat oven to 350°F. Line a sheet tray with parchment paper or Silpat if desired. (I didn’t, and my cookies didn’t stick.)

Cream together the butter, sugar, and brown sugar. Add in the egg and vanilla, and combine well.

In a separate bowl, whisk together the flour, cinnamon, baking soda, salt, baking powder, and nutmeg. Add to butter mixture, and mix until flour is combined.

Fold in the oats until thoroughly incorporated.

Using a teaspoon or small scoop, form dough balls and place them on the prepared baking sheet about 1-2 inches apart.

Bake in the preheated oven for 10-12 minutes, until center looks just set. Cool on pan for 5 minutes before transferring to a wire rack to cool completely.

Coconut Cookies


Holy moly it’s been a month! I both can and can’t believe it. Life has been running away with me this past month, and I’ve barely had any time for any baking!

In case you’ve forgotten, I was a bridesmaid in my friend Sandi’s wedding in Nelson in the middle of the month, and I’ve been working at the restaurant and planning for my new teaching job – yes, in case I forgot to tell all of you beautiful souls, I got a teaching job! All of that, combined with still trying to frantically finish our own wedding planning (and paying for all things wedding!) equals no time for me to make ANYTHING.

However, I found myself with a rare day of peace today, and I was resolved to spend my day in the kitchen making some fabulous goodies. While I made a bunch of things (that will also be posted soon… now I have back-up material for the next few posts!), these cookies seemed like the right choice to start us back off.

I found the original recipe here, and if I make these again, I am definitely not going to bake them as long. Mine came out more crunchy than chewy, and I am a big fan of a chewy, soft cookies. I have changed the baking time to reflect this.

Ingredients:

Yield: 3 dozen cookies

1 c. sugar
¼ c. brown sugar
1 c. butter, at room temperature
1 egg
1 tsp. vanilla
2 c. shredded or shaved coconut
2 c. flour
½ tsp. baking soda
½ tsp. kosher salt

Preheat oven to 350°F. Line a sheet pan with parchment or Silpat, if desired. (I didn’t, and my cookies didn’t stick at all.)

Cream together sugar, brown sugar, and butter until colour lightens. Add in egg and vanilla, and combine again. Mix in the coconut until well combined.

In a separate bowl, combine the flour, baking soda, and salt. Add to the coconut mixture in three additions, mixing well after each addition until the flour is incorporated.

Using a teaspoon or a scoop, drop rounds of cookie dough onto the prepared sheet pan. Bake in preheated oven for 15-17 minutes, until the edges of the cookies are just starting to turn a golden brown.

Transfer to a wire rack to cool.

 

Raspberry Lemon Cookies

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So I had a day off today, and I realized that it has been about two weeks since my last post! I have been so busy these last two weeks, and now that Family Day is here, I get a week off (from subbing at least!). I spent the day not really doing much, but I went to get a haircut, and then just puttered around the house doing some chores/errands, and had a great phone call date with a friend I hadn’t seen or talked to in a few years (yes, years!). But that’s the best thing about my friends – so many of them don’t care when they see me or talk to me, and we pick up as if we last saw each other yesterday. I truly believe in the quality of friendship over the quantity.

As I was scrolling through Pinterest, I found this recipe for Raspberry Lemon cookies. Considering I love all of the above, and I felt like it’s been a while since I have made cookies, these were calling my name. The ingredient list was fairly basic, and the one thing I didn’t have (a lemon) I substituted for plain lemon juice and lemon extract.

The one tip which I will pass along is this: make sure your raspberries are frozen when you put them in the cookie dough. The dough feels quite loose and wet (so much so that I added an extra half cup of flour, which is reflected in the recipe I have posted below), but the frozen raspberries actually solidify the dough quite nicely. Then the cookies are simply dropped onto a cookie sheet, and baked! So simple!
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Ingredients

Yield: 24 cookies

½ c. butter, softened
1 c. sugar
½ tsp. vanilla
1 egg
½ lemon, zest and juice (or, 3 tbsp. lemon juice and ½ tsp. lemon extract)
¼ tsp. salt
¼ tsp. baking powder
1/8 tsp. baking soda
2 c. flour
¾ c. frozen raspberries

Preheat oven to 350°F and line two baking trays with parchment paper or silicone baking mats.

In the bowl of a mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy. Add in the vanilla, egg, and lemon and cream again.

Add in the salt, baking powder, baking soda, and flour, and mix until combined into a sticky dough. The dough may be looser that most cookie dough – this is okay!

Fold in the frozen raspberries, and immediately drop onto cookie sheets and bake for 14-16 minutes, until the edges and bottoms are just barely golden brown and the tops of the cookies are no longer shiny.

Let cool on the cookie sheet for about five minutes, then transfer to a cooling rack.

Soft Cream Cheese Chocolate Chip Cookies

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Cookies are wonderful. There are so many fantastic kinds and flavours, but sometimes, you just need a good chocolate chip cookie. While Paul has a secret family recipe for some really awesome chocolate chip cookies, I wanted something a little different.

I found the original recipe here, and it is a simple recipe, easy to follow, even though it does take a little bit of time. The dough needs to chill for a little bit, because a warmer cookie dough actually spreads out a little more. Other than that, it is a good cookie to have for a rainy day, or if you have some extra cream cheese lying around not being used.

These cookies have cream cheese and butter, and it does make a difference in the texture. They are soft and gooey, and when served warm, the chocolate oozes all over… basically everything that makes a great chocolate chip cookie.

I’m not going to blather on about these cookies… I’m just going to say that if you want a good, and different chocolate chip cookie recipe, this is a great recipe to try.
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Ingredients

Yield: 2½ dozen cookies

½ c. butter, at room temperature
¼ c. cream cheese, softened
¾ c. brown sugar, lightly packed
¼ c. sugar
1 egg
2 tsp. vanilla
2¼ c. flour
2 tsp. cornstarch
1 tsp. baking soda
¼ tsp. salt
1¾ c. chocolate chips or chunks

In the bowl of a mixer fixed with a paddle attachment cream together the butter and cream cheese until smooth. Add in the sugars, and cream again. Mix in the egg and vanilla until smooth.

Add in the flour, cornstarch, baking soda, and salt, and mix until dough is cohesive. Add in the chocolate chips, mix until chocolate is evenly distributed, then refrigerate the dough for 1-2 hours until solidified.

Preheat oven to 350°F. Line baking trays with parchment paper or silicone baking mats.

Shape dough using a tablespoon into flattened rounds and place about 2 inches apart.

Bake for 8-10 minutes, rotating pans halfway through. Let cool on pans for 5 minutes, then transfer to wire racks to cool.