Sweet Treats Saturday: Goat Cheese Sugar Cookies

Ok, if you've made it this far, you are in for a treat!

Yes, the sugar cookies have goat cheese in them. No, you will not taste it. What you will taste is a delicious, crispy, buttery, sugar cookie.

When I saw this recipe come up on my Pinterest, I was instantly intrigued. I'm a sucker for goat cheese - on my pizza, in tarts... and apparently in my sugar cookies. But I'm also the type of person who would pick a sugar cookie over chocolate chip, anyday. My husband calls it blasphemy.

The ingredients (other than the goat cheese) were things I would normally have in my pantry. And I actually had the goat cheese on hand as I planned on using it for pizza night later in the week. And while we are at it, how about sprinkles in fall colors? Perfection!

These cookies were so easy to make and so crispy and delicious. I love a sugar cookie all rolled up in sprinkles and these were probably on my top 5 sugar cookie of all time list. Yes, I have such a list.

Surprise someone and whip up this batch of cookies. I didn't tell anyone the secret ingredient, and they never would have guessed anyways. But they were all raving about how delicious they were!



Goat Cheese Sugar Cookies
Recipe only slightly modified from Love and Olive Oil

Ingredients:
2 1/2 cups all-purpose flour
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 1/2 c sugar
1/3 cup (3 oz) soft goat cheese, room temperature (I used the crumbled kind)
6 tbsp butter, softened
1/4 c vegetable oil
2 tbsp milk (1% was fine)
2 tsp vanilla extract
sprinkles or sanding sugar

Directions:
1. Preheat oven to 350 degrees F. Line a baking sheet.
2. In a medium bowl, combine flour, baking soda, baking powder, and salt. Whisk to sift. Set aside.
3. In a large mixing bowl, combine sugar, goat cheese, and butter. Mix with an electric (or stand) mixer until it forms a smooth paste.  Slowly add in oil. Then add egg, milk, and vanilla extract, stirring until all is blended and smooth.
4. Slowly add in flour mixture until it is all blended. Batter will be soft and may need to be placed in fridge in between use.
5. Fill a small bowl with sprinkles or sanding sugar.
6. Use a small cookie dough scoop or tablespoon to scoop out dough. Scoop into bowl and roll around until mostly covered.  I leave space on the bottom but you could cover the entire cookie. Arrange on prepared baking sheet. The cookies do not spread too much but leave a little space in between each one.
7. Bake for 10-12 minutes until cookies are set and slightly golden.  Cool and transfer to wire racks.

Sweet Treats Saturday: Cornflake Cookies

Everywhere I go I have to stop whenever I see a bakery or cupcake shop that I haven't tried. Being that we're in a completely new home, I'm having to stop an awful lot.

I popped in to a little bakery near my house as I heard they had amazing brownies.  The brownies were alright but in the process I spotted a cookie that I'd never heard of... I think they called it a 'rocket' cookie? Its description said 'cornflakes, coconut, and pecans.' Cornflakes in a cookie??  I was intrigued.

I brought it home and nibbled on a corner... which promptly turned in to devouring the whole thing. It was so good! For the sake of my wallet, I thought I should figure out how to make them myself.  I did a search on 'cornflake cookies' and nothing sounded quite right. I finally found one that sounded exact - minus the pecans. So I whipped up my own version.

I think they turned out almost exactly the same. I would be tempted to get another one just to compare, but what I baked was a buttery, crispy, mildly coconut-ty cookie with a little crunch from the pecans and cornflakes. The coconut isn't overwhelming and the cornflakes have a mystery about them. These may be my new sugar/oatmeal cookie addiction.

Cornflake Cookies
Recipe modified from Allrecipes

Ingredients:
1/2 c butter (4oz)
1/2 c brown sugar, packed
1/2 c white sugar
1 egg
1 tsp vanilla extract
1 c all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp baking powder
1 c cornflakes cereal, crushed (I poured into a ziploc bag and crushed them by hand)
1 c old-fashioned oats
1 1/3 c flaked coconut
3/4 c pecans, chopped

Directions:
1. Preheat oven to 350 degrees F.
2. In a large bowl, cream together the butter and sugars until smooth and fluffy.  Stir in the egg and vanilla.
3. In a separate bowl, sift together the flour, baking soda, salt, and baking powder. Stir into the creamed mixture. Add the oatmeal, crushed cereal, coconut, and pecans, and mix until combined.
4. Drop dough by tablespoonfuls onto a prepared cookie sheet. Cookies should be about 2 inches apart. Bake for 9-12 minutes until edges are light brown and the tops are golden. Remove from baking sheets and cool on wire rack.

Sweet Treats Saturday: Brown Butter Toffee and Chocolate Chip Cookies

I promised our recent house guests that they would have fresh cookies waiting for them upon their arrival (they were driving all the way from Texas to California) if they could make it by the evening of their second day of driving.  They had been trapped in Southern California traffic and were debating whether or not to push through to the end.  I'd like to think that my cookies were what made them continue the journey.  They made it in record time, and they had these delicious, fresh baked goodies waiting for them.

Brown Butter and Toffee Chocolate Chip Cookies
Recipe from Table for Two
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Ingredients:
1 3/4 cup all-purpose flour
1/2 tsp baking soda
14tbsp unsalted butter
1/2 cup granulated sugar
3/4 cup dark brown sugar, packed
1 tsp salt
2tsp vanilla extract
1 large egg
1 egg yolk
1 cup chocolate chips
1 cup Heath (or similar) toffee pieces

Directions:
1. Preheat oven to 375 degrees F and line baking sheets.

2.  Whisk the flour and baking soda together and set aside.

3.  In a small skillet  over medium-high feet, melt 10 tbsp of butter and continue cooking until the butter is a dark golden brown and has a nutty aroma.  Swirl constantly so it doesn't burn.  This should take a couple of minutes.

4.  Pour brown butter into a heatproof bowl and stir in the remaining 4 tbsp of butter into the bowl, stirring until it's completely melted (it helps if the 4 tbsp of butter are cut into small pieces).

5.  In a large bowl, mix both sugars, salt, and vanilla with the butter and beat using an electric mixer until well incorporated.  Add the egg and egg yolk and mix until smooth, with no sugar lumps in it.

6.  Let the mixture stand for 3 minutes, then beat on high for 30 seconds.  Repeat this process 2 more times until the mixture is thick and smooth.

7.  Stir in the flour mixture until just combined, then stir in the chocolate chips and toffee bits by hand.

8.  Scoop out cookie dough using a medium sized cookie scoop or a spoon - the dough should be about the size of 2 tbsp.  Space 2 inches apart on the cookie sheets.  Bake 10-12 minutes or until the edges are crispy and the insides are soft.  Let cool slightly before transferring to a wire rack.

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Sweet Treats Saturday: Snickerdoodles

Snickerdoodles! I've made them before but this is just a slightly different version.  What the previous version had in crispiness, this one had in chewiness.  I found this closer to store-bought snicker doodles and it totally fulfilled my craving for a kicked up sugar cookie.

Snickerdoodles
Makes about 36
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Ingredients:
1/2 cup butter, softened
1 cup sugar
1/4 tsp baking soda
1/4 tsp cream of tartar
1 egg
1/2 sp vanilla
1 1/2 cups all-purpose flour
Topping:
3 tbsp sugar
1tsp ground cinnamon

Directions:
1.  In a medium mixing bowl, bea the butter until smooth (about 30 seconds).  Add the sugar, baking soda and cream of tartar.  Beat until combined, scraping down the sides of the bowl.  Beat in the egg and vanilla until combined.  Beat in as much of the flour as you can with the mixer, then stir in the remaining amount with a spoon.  Cover and refrigerate for an hour.

2. Preheat oven to 375 degrees F.  In a small bowl, combine the 3 tbsp sugar and cinnamon.  Shape dough into 1inch balls (I used a small cookie dough scoop).  Roll in the cinnamon/sugar mixture.  Bake in preheated oven for 10 to 11 minutes, or until edges are golden.  Transfer cookies to racks to cool.  Store in an airtight container.

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Sweet Treats Saturday: Chocolate Chip, Oatmeal, and Pecan Cookies

One of my favorite types of cookies is the oatmeal cookies.

But not with raisins.

Never with raisins!

In fact, one of my closest friends and I met when she was the manager of the cafe at the bookstore that I worked at.  I used to complain about the fact that the oatmeal cookies they received ready to be baked came with raisins.  On days when I worked, she would pick out the raisins from the dough of one cookie so I would get my oatmeal cookie without raisins.  She's still one of my best friends to this day.

Nowadays, I just make sure that when I make oatmeal cookies, raisins are never involved.  So when I got my daily cookie recipe from Martha Stewart's mailing list, I was intrigued. Chocolate chip, oatmeal, and pecan cookies.  Not a raisin in sight!  Even the hubby gave these his stamp of approval.  He's a chocolate chip cookie purist, but he was going back for seconds.  These cookies have just the right amount of each of the title ingredients.  They're chewy and a little flaky, and oh so buttery and delicious.  Try them out!

Chocolate Chip, Oatmeal, and Pecan Cookies
Recipe from Martha Stewart

Ingredients: 
1 cup all-purpose flour
1 1/4 cup rolled oats (not quick-cooking)
1/2 tsp coarse salt
1/2 tsp baking powder
1/4 tsp baking soda
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 cup lightly packed light brown sugar
1 tsp vanilla extract
1 large egg
1 cup chopped toasted pecans (I didn't toast mine and they were still delicious)
1 cup semisweet chocolate chips

Directions:
1. Preheat oven to 350 degrees F.  In a medium bowl, whisk together flour, oats, salt, baking powder, and baking soda.

2.  In a large bowl, using an electric mixer, beat butter and brown sugar on high until light and fluffy (about 4 minutes).  Add vanilla and egg, beat to combine.  With mixer on low, gradually add the flour mixture and beat until just combined.  Fold in pecans and chocolate chips.

3.  Drop by tablespoonfuls, 2 inches apart, on a parchment lined, or greased, baking sheet.  Bake cookies until puffed and golden around the edges, 12-15 minutes.  Transfer to a wire rack to cool.

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Sweet Treats Saturday: Nutella Thumbprint Cookies

One of the items that I keep stocked in my pantry but doesn't get nearly enough use is Nutella.  Tired of seeing the same jar sitting there unloved, I decided to get creative.  That's where these cookies come in.

They're your standard thumbprint cookies, but add a little Nutella and sea salt, and it's a whole new level of delicious!  The sea salt is optional, but I think it lends a really great flavor to the hazelnut chocolate spread.

Nutella Thumbprint Cookies with Sea Salt
Recipe slightly modified from A Spicy Perspective
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Makes approximately 4 dozen cookies

Ingredients:
4 sticks (1 lb) unsalted butter, room temperature
1 1/3 cups sugar
1 1/4 tsp vanilla
1/2 tsp salt
4 1/2 cups all-purpose flour
Approx 1/2 cup of Nutella
Coarse sea salt for sprinkling

Directions:
1. Preheat oven to 350 degrees F. Line a couple of cookie sheets with parchment paper or silpats.
2. With an electric mixer, cream the butter, sugar, vanilla and salt until smooth.  Turn the mixer on low and add the flour a little at a time until it is just combined.
3. Roll the dough into 1oz balls (I used a small cookie dough/ice cream scoop).  Place them on the cookie sheets and make a deep indentation in each cookie, with your thumb.
4. Bake for approximately 20 minutes.
4. Place Nutella in a feezer or piping bag.  Microwave for approximately 30 seconds until thin.  Careful as the bag may be hot!  Snip off a corner of the bag and pipe a little Nutella into each cookie center.  Sprinkle cookies with a little sea salt.  Let cool and enjoy!

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Sweet Treats Saturday: Chocolate Chip Comfort Cookies

I love dark chocolate. Big time. The hubby on the other hand... semi-sweet is as much as he prefers to enjoy.  When I saw Bakerella's post on her Dark Chocolate Chip Comfort Cookies, I was ready to go out and hunt down the new Hershey's dark chocolate chips.  Well the hubby should consider himself lucky, because I hate going to the grocery store and found every reason not too.  Including the excuse of having a jumbo bag of semi-sweet chips on hand.  So I made (very) minor modifications and whipped up the recipe.

  
I have to say that the result was probably similar.  She made a comment about being alone while you take them out of the oven so that you don't embarrass yourself.  Well how about not even waiting for them to cool before removing them from the pan? I was so eager to try them that I broke a few by not having patience.  Seriously, just give them a couple of minutes alone on the pan before you start removing them.  Then you don't have to pick up crumbles from the cooling rack or kitchen counter.  Not that I did that of course.  Just sayin'


Chocolate Chip Comfort Cookies
Recipe from Bakerella

1 1/2 cups flour
1/2 cup cocoa
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, slightly softened
1 1/2 cups sugar
1/2 cup peanut butter
2 eggs
1 teaspoon vanilla
10 oz. dark or semi-sweet chocolate chips
chopped pecans, optional

1. Preheat oven to 350 degrees.

2. In a small bowl, mix flour, cocoa, soda and salt using a wire whisk and set aside.

3. In another bowl, cream butter, sugar and peanut butter until light and fluffy.  Add eggs and vanilla and mix until combined.

4. Add flour mixture to creamed mixture and mix until combined.

5. Stir in chocolate chips and chopped pecans (unless you prefer to roll the cookies in pecans them as Bakerella did.  If so, mix in the chocolate chips and wait until the next step before adding the pecans).

6.  Roll cookie dough into 1-1/4 inch balls. I used a small ice cream scoop instead as I had already incorporated the pecans into the batter.  If you do roll them into balls, you can then roll them in the chopped pecans.

7. Place on parchment paper or Silpat covered baking sheet.

8. Bake 10 minutes. Let cool for a couple of minutes (just enough to set), then place cookies on cookie rack to cool.  Makes about 30 2-inch cookies.

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Sweet Treats Saturday: Peanut Butter Toffee Cookies

Let's take a step back from chocolate for a minute. Ok, I know that's kind of a harsh statement, but most of the time, I'm a vanilla-cookie kinda girl.  I'm not going to go extreme on you, but another one of my favorite flavors is toffee. So how about we try some Peanut Butter Toffee cookies?  It's a nice twist on the traditional peanut butter cookie, but the addition of toffee is almost genius!  

These cookies are so simple to make, and a great use for one of those bags of toffee bits that you probably have stashed in your pantry.  Or, should have stashed in your pantry.  Really, you should always have a bag of toffee on hand.

Peanut Butter Toffee Cookies

From MarthaStewart.com (I know, I know, my go to source... I get her daily recipe emails so it's hard not to want to make them all)

Ingredients:

3/4 cup all-purpose flour, plus more for fingertips
1/4 teaspoon baking soda
1/8 teaspoon salt
4 tablespoons unsalted butter, room temperature
1/2 cup sugar
1/2 cup smooth peanut butter
1 large egg
2 chocolate-covered toffee candy bars (1.4 ounces each), chopped (As I mentioned above, I just use a bag of the already chopped up bits)

Directions:

1. Preheat oven to 350. In a medium bowl, whisk together flour, baking soda, and salt.
   
2. In a large bowl, with an electric mixer on high speed, beat butter and sugar until light and fluffy. Add peanut butter and egg; beat until smooth. With mixer on low, gradually add flour mixture. Stir in toffee.
   
3. Using 1 level tablespoon batter per cookie, drop onto baking sheets, about 1 inch apart; flatten slightly with floured fingertips. Bake until edges are golden brown, 16 to 18 minutes, rotating sheets halfway through. Transfer cookies immediately to a wire rack to cool completely.
   

 

 

This post will be participating in the following Linky parties:

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Sweet Treats Saturday: Revel Bars

This is the start of a chocolate kick. I realized that most of the treats I've been making recently haven't really featured any fudgy goods.  


Before I stumbled upon this recipe, I'd never heard of revel bars.  After doing some research, it seems like they primarily consist of an oatmeal cookie base, a layer of fudge, and crumbled cookie on top. Not too shabby, eh?

I made these for a couple of immediate occasions as they called for half a can of condensed milk. This was a good excuse to double up the recipe so that I could just use the full can.  I brought these to a work picnic, and to a dance competition that ended with a BBQ.  At both occasions they got rave reviews and lots of compliments.  This recipe is a keeper, and so easy to make!

Chocolate Revel Bars

From: Baking Bites

1/2 cup butter, room temperature, divided

1 cup brown sugar

1 large egg

2 tsp vanilla extract, divided

1 1/4 cups all purpose flour

1/2 tsp baking soda

1/2 tsp salt

1 1/2 cups quick cooking oatmeal (not instant)

7 oz sweetened condensed milk (1/2 can)

1 1/2 cups dark or bittersweet chocolate chips, divided (I used bittersweet for the chocolate layer and semi-sweet for the cookie crumb top)

1/2 cup toasted and salted pecans, coarsely chopped

Preheat oven to 350F. Line a 9×9-inch square baking pan with aluminum foil and lightly grease.

In a small bowl, whisk together flour, baking soda, salt and oatmeal.  In a large bowl, cream together 7 tbsp butter (reserve remaining tablespoon) with brown sugar until light and fluffy. Beat in egg and 1 tsp vanilla extract. Blend in flour mixture until well incorporated.

In a small, microwave safe bowl, combine sweetened condensed milk with 1 cup chocolate chips and reserved 1 tbsp butter. Melt on high heat in 40 second intervals, stirring frequently, until mixture is smooth. Stir in remaining 1 tsp vanilla extract.

The dough pressed in for the cookie base

Chocolate layer spread over the oatmeal base

Take 1 1/2 cups of the cookie dough mixture and press it into an even layer on the bottom of the preapred baking pan. Spread the chocolate mixture evenly on top of the cookie layer.

Mixture for the crumbly top

Stir remaining 1/2 cup chocolate chips and toasted pecans into remaining cookie dough. Break dough into small chunks and sprinkle evenly over entire chocolate layer. Chocolate layer will still be partially exposed.

Ready for the oven

Bake for 25 minutes, or until top is lightly browned. Chocolate will still look “wet.”
Cool completely in the pan before slicing.

Ready to serve

Makes 20 bars.

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Sweet Treats Saturday: Toffee Almond Chocolate Chip Cookies

I can't believe that I haven't written about these cookies before.  As a matter of fact, if I have, the first person to find it gets a prize!  No seriously, these cookies are delicious.  I stumbled across the recipe on the Two Peas and Their Pod blog.  As I may have mentioned before (several hundred times), I love toffee.  It's up there with sea salt and caramel for me.  So making these cookies was an obvious choice.  However, the first time I made them, I had no idea what 'almond paste' was.  I scoured the bakery aisle at my grocery store looking for it, just assuming that was the section it would be stored in.  Just as I had given up hope, I saw the tubular box of almond paste tucked away by the chocolate chips.  This time when I made the cookies, I was prepared.  I sent the hubby out to buy the marzipan for my sheep cupcakes, knowing the almond paste would be right beside it on the shelf.  What a pity if it fell into the cart and I had to make these again...

Almond paste, ready to use

So here I was with a tube of almond paste ready to make these toffee cookies again.  They whip up just like any other batch of chocolate chip cookies, but with this delicious ingredient.  Another bonus to these cookies is the toffee to chocolate ratio.  I'm not a big fan of super chocolate-y cookies, so if you prefer more, I would swap out some of the toffee for more chocolate chips.  The current ratio is just right for the consistency of the batter, so you don't want to add too many fillings or you'll be left with little batter to make up the actual cookie.

Enough rambling, on to the recipe!

Cookies!

Chocolate Chip Almond Toffee Cookies
From Two Peas and Their Pod


2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, at room temperature
3/4 cup granulated sugar
3/4 cup brown sugar
3 ounces almond paste
2  large eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups chopped toffee (homemade, Skor, or Heath bar are all fine)
1 cup semi-sweet chocolate chips


1.  Preheat oven to 350 degrees F.  Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.


2. In a medium bowl, whisk together the dry ingredients. Set aside.


3. In the bowl of a stand mixer, beat the butter and sugars together with the beater blade for about two minutes.  Add the almond paste in pieces and mix until well combined. Add in eggs one at a time. Add the vanilla extract and mix well.

Now that is batter that makes you want to lick the spoon

4.  Add dry ingredients to wet ingredients slowly mix until dry ingredients disappear.  Stir in toffee and chocolate chips. Scoop dough onto prepared  baking sheet with a medium cookie scoop.  Bake for 12-14 minutes or until cookies are golden brown around the outside.  Let cool on baking sheet for 5 minutes and then transfer to a cooling rack.

Ready for the oven. I used a small cookie dough scoop for even sizing

Makes about 3 dozen cookies

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Sweet Treats Saturday: Snickerdoodles

Sugar cookies coated in cinnamon and sugar? What could be better??

I had all of the ingredients for this quick dessert handy, and a hungry houseguest.

These were a little crispier than the Snickerdoodles I've had in the past. The recipe wasn't kidding when it said do not overcook.  I recommend erring on the side of 8 minutes (depending on your oven heat) but regardless, they still cool pretty crispy.  They're still delicious and the leftovers that I brought to work were gone before noon.

Snickerdoodles
Adapted from Martha Stewart

Ingredients:

2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
16 tablespoons (2 stick or 8 ounces) unsalted butter, at room temperature
1 3/4 cups sugar, plus more if needed
2 tablespoons ground cinnamon, plus more if needed
2 large eggs

Preheat the oven to 400°, with one rack in top third and one rack in bottom third of oven. Line baking sheets with silicone baking mats or parchment paper; set aside.

Sift together flour, cream of tartar, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with a paddle attachment, combine butter and 1 1/2 cups sugar. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down sides of bowl. Add eggs, and beat to combine. Add dry ingredients, and beat to combine. 

In a small bowl, combine remaining 1/4 cup sugar and the ground cinnamon.

The cinnamon and sugar mixture on the right. Ready to coat the cookie dough!

Use a small ice-cream scoop to form balls of the dough, and roll in cinnamon sugar. Place about two inches apart on the prepared baking sheets. Bake until the cookies are set in center and begin to crack (do not look for a brown cookie - that means it's cooked too long), about 8-10 minutes.

This post will be participating in the following Linky parties:

Making the World Cuter * Just Something I Whipped Up * Made by You Mondays * Sew Cute Tuesday * Talent Tuesday * I Made This * We Did It Wednesday * Hoo’s Got Talent * The Trendy Treehouse * Tatertots & Jello * Thrilling Thursday * It’s a Hodgepodge Friday