chocolate chip

(Easy Gluten-Free) Oatmeal Chocolate Chip Raisin Cookies

By in Cookies & Bars, GF Sweets, Gluten Free 6 Comments Tags: , , , ,

gf oatmeal cookies

Oh man, am I yearning for spring. I mean, technically it is spring, but apparently Alberta hasn’t gotten the memo. Last weekend we woke up to snow, I made myself a mug of tea, grabbed some of these cookies out of the freezer, planted myself in the corner of the couch with a soft blanket, and watched the snow fall. It all sounds so cozy, if we hadn’t had six months of this already. I am supremely jealous of all the spring photos I’m seeing everywhere. I’m happy for you, I really am. But I am so sad for me. Poor, poor me. ;) At least I have these cookies to comfort me. With the prediction of snow again this weekend I have a feeling I’m going to need them!

I’m always on the lookout for good gluten-free recipes that satisfy even the pickiest wheat-eaters palate. I think it’s important to make everyone feel included at social gatherings, but making separate food for everyone isn’t really the optimal thing to do. So why not just make delicious gluten-free recipes that everyone can enjoy together? That is what my Easy Gluten-Free series is all about.

These cookies are just what an oatmeal cookie hopes to be – nice and chewy with hint of spice. One bite tastes like a chocolate chip cookie, the next like cinnamon and raisins. It’s a happy surprise with every bite. They’re a tad bit crumbly compared to a traditional flour-based chocolate chip cookie, especially after you freeze them, but I think they fall nicely into the oatmeal cookie category. Just don’t go smashing them around, ok?  ;)

gf oatmeal cookies

Oatmeal Chocolate Chip Raisin Cookies

  • 4 1/2 cups rolled oats*, divided
  • 2 tablespoons cornstarch
  • 1.5 teaspoons ground cinnamon
  • 1 teaspoon baking powder*
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, room temperature
  • 3/4 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 3/4 cup chocolate chips
  • 3/4 cup raisins

*check the labels to ensure they’re gluten free.

In a blender or food processor, process 1.5 cups rolled oats until finely ground. Pour into a medium-sized bowl along with cornstarch, cinnamon, baking powder, and salt. Set aside.

In a large bowl beat together butter and sugars until light and fluffy. Beat in eggs and vanilla. Gradually beat in oat mixture until evenly mixed. Stir in chocolate chips and raisins, along with remaining 3 cups rolled oats.

Drop cookies 2 inches apart onto parchment lined baking sheets (about 2 tablespoons each), forming into a rough ball shape. Bake at 350ºF for 15-18 minutes, or until they begin to turn golden brown on the edges. Let cool 2 minutes before removing to wire racks or paper towel to cool completely.

Makes approximately: 3 dozen

Adapted from Everyday Food.

Layered Chocolate Chip Cookie Brownies

By in Cookies & Bars, Sweets 18 Comments Tags: , , , , , , , ,

chocolate chip cookie brownies

It’s Monday. And, you’re either going to love me or hate me for this, but I really thought that Monday could use a little pick me up. I’m sorry to do this to you. And yet, not really. There is simply too much deliciousness going on in these brownies to not share them with you. Especially on a Monday.

Last weekend my hubby requested cookies, but before I could make some I saw these brownies on Rachel’s blog. I decided to make them instead, knowing that they would be better then any cookie he had been hoping for. I was so right.

Fudgy brownies topped with crisp and chewy chunks of cookie dough with melty chocolate chips throughout – Rachel you are brilliant! These are definitely our new favourite brownie.

We froze them pretty much right away just so they wouldn’t be so easily accessible. The only problem is, now they’re sitting in our freezer just waiting to be nabbed anytime a craving hits. Which happens often. It’s a good exercise for my willpower. That’s the power of a good brownie for you – it builds strength of mind.

Make them tonight. Perk up your Monday. I can guarantee you will not be disappointed.

Layered Chocolate Chip Cookie Brownies

Cookie Dough
  • 5 tablespoons unsalted butter, softened
  • 3 tablespoons brown sugar
  • 3 tablespoons granulated sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/4 cups all-purpose flour
  • 3/4 cup semi-sweet chocolate chips
Brownie
  • 1/4 cup unsalted butter
  • 3 oz bittersweet chocolate
  • 3/4 cup sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 2 tablespoon unsweetened cocoa powder
  • 5 tablespoons all-purpose flour

For the cookie dough: Cream together butter and sugars, in a large bowl. Mix in egg and vanilla. Add baking soda, baking powder, salt and flour; mix well. Stir in chocolate chips until evenly distributed. Set aside.

For the brownie: Place butter and chocolate in small saucepan set over medium-low heat, stir constantly until chocolate is melted and mixture is smooth; remove from heat. Whisk in sugar, egg and vanilla. Whisk in cocoa and salt. Stir in flour until evenly combined.

To assemble: Scrape brownie batter into an 8×8 inch baking pan that has been lightly greased and lined with parchment paper; smooth top. Top with chunks of cookie dough, as evenly as possible. Bake at 350ºF for 25 minutes, or until cookie layer is set and lightly browned.

Let cool completely before removing from pan to slice.

Makes: 9-12 servings

Adapted from Baked by Rachel.

Nutty Chocolate Chip Cookies

By in Cookies & Bars, Sweets 11 Comments Tags: , , , , , , , ,

Nutty Chocolate Chip Cookies

Last weekend was my anniversary. James came home with a bouquet of roses and I made him these chocolate chip cookies. A fair trade don”t you think? Well, if you knew how much James likes chocolate chip cookies and just how good these cookies are, it makes for a pretty even trade. He also hired a sitter and took me out for dinner, where I got my first taste of Crème brûlée, so I guess he wins. :)

I”m so happy that I found this recipe. I”ve been having an obsession lately with finding great chocolate chip cookie recipes of all shapes, sizes and flavours. In my opinion, you can never have too many chocolate chip cookie recipes.

One of my favourite parts about this recipe is that you form the dough into logs and store them in the fridge or freezer – when you want freshly baked cookies you just slice and bake. There”s nothing like a gooey chocolate chip cookie fresh from the oven and this way you can have them fresh all week long. I loved being able to reach into my fridge for a last-minute dessert and having it take less than five minutes to prepare it for the oven.

These cookies are the first recipe I”ve tried from David Lebovitz” book Ready for Dessert. And, after these results I can”t wait to delve in and try more recipes. I”ve heard many people sing his praises when it comes to desserts, especially ice cream, and now I know why.

David says to use chopped chocolate for cookies because it aids in creating a chewy texture but I didn”t have any blocks of chocolate on hand when I made these so I used chocolate chips instead (even though he advised against it). Judging by his pictures they do seem quite a bit thicker (and therefore chewier?) then mine. But, I”m here to tell you they were still one of the best cookies I have ever eaten. I can”t wait to try them with the “right” way, they must be out of this world good.

To toast nuts: Preheat a pan over medium heat. Add nuts and allow to toast, stirring occasionally, just until fragrant and lightly browned. Remove from heat immediately as they can burn rather quickly.

One of the first things James mentioned when he bit into these cookies is that he loved the nuts. I had to agree, they really did add something special. A nice, crunchy contrast to the gooey chocolate. We used sliced almonds this time around but I can”t wait to try it with walnuts or pecans.

I”m definitely more than happy with this recipe and will be making it over and over. It has spurred on my love of chocolate chip cookies and I will eagerly be looking for many more yummy recipes to share. When it comes to cookies I”m never on the search for the ONE but rather a variety of cookies that we love, so we can make them according to our mood. This one will happily be eaten often.

Do you have a favourite cookie? Or several?

Nutty Chocolate Chip Cookies

If you”re not going to use these up within the week you can toss them in the freezer. I prefer to freeze them sliced. It works with this recipe because the dough is so firm, once cooled, that the cookies don”t stick together when you throw them into a freezer bag. This way you can bake them from frozen by simply adding a couple minutes to the baking time. But, if you prefer you can also freeze them in logs and let them thaw, in the fridge, overnight before slicing and baking.

  • 2.5 cups flour

  • 3/4 teaspoon baking soda

  • 1/8 teaspoon salt

  • 1 cup butter, softened

  • 1 cup light brown sugar, packed

  • 3/4 cup white sugar

  • 1 teaspoon vanilla

  • 2 large eggs

  • 2 cups nuts, toasted and chopped

  • 14 oz semi-sweet chocolate, coarsely chopped (or 1 (340g) bag chocolate chips, in a pinch) :)

Stir together flour, baking soda and salt, set aside.

Beat together butter, sugars and vanilla until smooth. Add eggs, one at a time, beating until incorporated between each addition. Stir in flour mixture. Fold in nuts and chocolate chips.

Divide dough into four equal portions on a lightly floured surface. Form each into a 9 inch log, wrap in plastic wrap. Refrigerate until firm, or up to one week.

To Cook: Grease or line baking sheets with parchment paper. Slice each log (with a very sharp knife, not serrated) into 12, 3/4 inch slices and place 3 inches apart on baking sheets. (If you have trouble slicing, let sit at room temperature for a couple minutes to soften slightly. If any nuts or chips fall out, just push them back into the cookie.)

Bake at 350ºF for 10 minutes, or until lightly browned and barely set (err on the side of underbaking to ensure soft cookies). Let cool 1-2 minutes, then move to wire racks or paper towel to cool.

Makes: 48 cookies

Adapted from Ready for Desserts.

Peanut Butter Oatmeal Chocolate Chip Cookies

By in Cookies & Bars, Kids, Sweets 3 Comments Tags: , , ,

Peanut Butter Oatmeal Chocolate Chip Cookies

I have been obsessed with tea and cookies ever since I saw the recipe for this Chai Concentrate on Hilary”s blog: Let Her Bake Cake. James is in heaven because I make a new batch of cookies practically every week.

These Peanut Butter Oatmeal Chocolate Chip Cookies have been a long time fave and are one of the cookies I turn to most when I”m looking for something to dip in my tea. Don”t get me wrong, these are by no means just a side-kick to tea. These cookies stand alone in their awesomeness.

One thing that keeps me coming back for more peanut butter deliciousness is the fact that these cookies actually seem to get softer as the week goes on. I”m guessing this has to do with the peanut butter and oatmeal? Whatever the case, it takes a long time for these cookies to go stale, which means you can make a large batch and gorge on them all week long.

Peanut butter, oatmeal and chocolate chips makes the perfect cookie combination, in my book. And, another great indulgent breakfast treat.

Peanut Butter Oatmeal Chocolate Chip Cookies

adapted from Allrecipes

  • 1/2 cup butter

  • 1/2 cup peanut butter

  • 1/2 cup white sugar

  • 1/3 cup packed brown sugar

  • 1/2 teaspoon vanilla

  • 1 egg

  • 1 cup flour

  • 1 teaspoon baking soda

  • 1/4 teaspoon salt

  • 1/2 cup rolled oats

  • 3/4 -1 cup semisweet chocolate chips

  1. Cream together butter, peanut butter and sugars. Beat in vanilla and egg.

  2. In a separate bowl stir together flour, baking soda and salt. Beat into peanut butter mixture.

  3. Stir in rolled oats and then chocolate chips.

  4. Drop by large tablespoons onto un-greased baking sheets. Bake for 10-12 minutes at 350ºF until golden brown but centres are still slightly soft.

  5. Cool on cookie sheet for 1-2 minute before removing to paper towel or wire wracks to cool.

Makes: 24 cookies

Print Recipe

Double Chocolate Raspberry Muffins

By in Breakfast, Cakes, Chocolate, Mothers Day, Sweets 21 Comments Tags: , , , , ,

Double Chocolate Raspberry Muffins

I was debating whether to call these muffins or cupcakes. But I think anyone that eats chocolate muffins for breakfast understands that, that distinction is always hard to make when your having chocolate for breakfast. The only real reason I’m calling these “muffins” is because I took my Blueberry Sour Cream Muffin recipe and altered it slightly to make it Double Chocolate Raspberry. Can I get a whoop whoop?

My husband isn’t really a fan of raspberries but he devoured these for breakfast, snack and dessert, so I’m guessing he thought they were pretty good. I’m a die-hard chocolate-raspberry fan so these were pretty much heaven in cupcake form for me. A moist chocolate batter with gooey chocolate chips and fresh bites of sweet and tangy raspberry. Mmm.. what could be better?

Whether you decide to call these muffins or cupcakes I advice that you make them a super-indulgent breakfast sometime soon.

What’s your favourite breakfast splurge?

Double Chocolate Raspberry Muffins

  • 1 1/4 cups flour
  • 1/4 cup cocoa powder
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup canola oil
  • 1 egg
  • 1/3 cup milk
  • 1 teaspoon vanilla
  • 1/2 cup sour cream
  • 1 cup raspberries
  • 1/2 cup chocolate chips
  1. Sift together flour, cocoa powder, sugar, salt and baking powder in large bowl.
  2. In another bowl whisk together oil, egg, milk and vanilla. Pour into dry ingredients and stir just until moistened.
  3. Stir in sour cream until combined. Fold in raspberries and chocolate chips.
  4. Pour batter into 12 paper-lined or greased, regular size muffin cups.
  5. Top with additional chocolate chips and raspberries if desired.
  6. Bake @ 400ºF for approximately 20 minutes or until toothpick inserted in centre comes out clean.

Makes: 12

Print Recipe

Banana Chocolate Chip Pancakes

By in Breakfast, Kids, Mothers Day 19 Comments Tags: , , , , ,

Banana Chocolate Chip Pancakes

Mothers Day is fast approaching and all of us mom’s have images of beautiful bouquets of flowers, leisurely breakfasts in bed and children who are perfectly behaved for an entire day, dancing through our minds. Deep down we know it won’t go so perfectly, but it’s nice to have a day where our children at least try to pamper us.

I think it’s so adorable when kids try to pamper their mom. It seems that everything always ends up going wrong and they never realize how much extra work they’re actually creating. But, seeing their faces beaming with pride reminds you that at that moment you are the most important person in the world.  It may not be the most relaxing day but it’s definitely one to treasure.

I’ve had this recipe on my “to make” list ever since I posted the recipe for homemade bisquick mix. Why it took me so long to make them I have no idea because I have been missing out!

This recipe is so simple that your kids (with supervision from Dad, of course) will be able to make them without your help. I’ve even included a printable step-by-step photo guide for your kids and/or partner to follow, so you don’t end up making them for yourself.

Did I mention that these tastes like dessert for breakfast? Because they do. Especially with some peanut butter slathered on top. Mmm.. I think it’s time to pop the leftovers in the toaster.

Happy Mothers Day to all you beautiful Mommy’s out there! You deserve the perfect day (or at least the perfect breakfast). ;)

Banana Chocolate Chip Pancakes

adapted from Taste of Home

  • 2 cups baking mix (or homemade bisquick mix)
  • 1 cup mashed bananas
  • 1 egg
  • 1 cup milk
  • 3/4 cup chocolate chips
  1. Place baking mix in a large bowl. Set aside.
  2. In another bowl mix together bananas, egg and milk.
  3. Stir banana mixture into baking mix until evenly moist.
  4. Stir in chocolate chips.
  5. Preheat non-stick griddle or skillet over medium heat and lightly grease. Drop batter using a 1/4 cup measure and cook on one side until bubbles form on top.
  6. Flip and continue to cook until golden brown on both sides.

Makes: 12 small pancakes

Print Recipe

Step-by-Step Picture Recipe for Kids

Print child-friendly recipe with pictures.

1 2