Chocolate Chip Mug Cookie

This will satisfy your chocolate chip cookie craving in just 60 seconds! Makes 2 so you can share.

Ingredients:

4 tbsps butter, melted

2 tbsps brown sugar 

2 tbsps white sugar 

1/2 tsp vanilla 

1 egg 

5 tbsps flour

3 heaping tbsps mini chocolate chips 

Melt the butter in the microwave for about 15 seconds then add the 2 sugars and vanilla. Whisk in the egg then the flour. When smooth fold in the chocolate chips.  The measurement for the chips is entirely up to you... measure with your heart. Divide the batter into two 4" ramekins, no need to grease. Then pop one at a time into the microwave on high for 1 minute. I know you'll want to dig right in but let it cool slightly before topping with ice cream and going for it. Craving fulfilled! Makes 2

 

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Everything Bagel Savory Cookies

If you need a break from holiday sweets (I don't, but if you do!) try this savory shortbread recipe. Perhaps with a glass of red wine or as part of a charcuterie board. It's a perfect little appetizer!

Ingredients:

2 cups flour

2/3 cup cold, cubed butter

2 eggs, whisked

1 tsp salt

1 tsp sugar

1 tsp smoked paprika

1/2 tsp onion powder

2 tsps Everything Bagel seasoning

 

Egg wash:

1 egg yolk

1 tsp water

 

Combine flour, salt, sugar, smoked paprika and onion powder. Add the cold butter and cut in with a pastry cutter to make a crumb consistency. Add eggs and gently bring the dough together, first with a spoon then with fingertips but handle as little as possible. Divide the dough into 2 balls, wrap in plastic and flatten a little. Refrigerate for 20 minutes.

Preheat the oven to 350°F and line baking sheets with parchment paper.

Flour the working surface and start rolling out the dough. You may want to keep a piece of plastic over it to roll. Roll to less than 1/4" thick and cut with cookie cutter.

Place on lined baking sheets and prick the center with a fork.

Combine the egg yolk and water and brush cookie tops with egg wash then sprinkle the Everything Bagel seasoning.

Bake at 350°F for 10-11 minutes.

Now for that glass of wine 🍷

Makes 56 - 2" savory cookies

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Skillet PB and Chocolate Chip Blondies

Just a few minor changes to the original Chrissy Teigen recipe. Like peanut butter ... we're smoothie not crunchy people. And peanut butter chips turned into sea salt caramel chips here. Use whatever flavour chips you crave, along with chocolate chips of course!

Ingredients:

1/2 cup butter, softened

2/3 cup peanut butter

3/4 cup brown sugar

2/3 cup white sugar

2 tsps vanilla

2 eggs

1 1/4 cups flour

1 tsp salt

1 tsp baking powder

2/3 cup milk chocolate chips

2/3 cup sea salt caramel chips (Yum!)

Beat the butter, peanut butter and both sugars together, then add the vanilla and eggs. Whisk the flour, salt and baking powder together and add to the wet ingredients just until combined. Mix in your chosen chips and spread the cookie dough in a greased 10" cast iron skillet.

Bake at 350°F for 40-45 minutes or until the outer edge is crispy and the center is still just a little bit unset looking.

Cool awhile before slicing into it.

Then serve with ice cream or Cool Whip or just pick a piece up with your fingers... it is a cookie after all 😊

Apple Cranberry Cookie Cups

Sweet and tart apple cranberry filling in a soft and chewy oatmeal cookie crust.  And they are easy as pie to make!

Ingredients:

1 cup butter, softened

1 1/4 cups brown sugar, divided

3/4 cup white sugar, divided

2 eggs

1 tsp vanilla

1 1/4 cups flour

1 3/4 cups oats

1 tsp baking powder

1/2 tsp cinnamon

1/2 tsp salt

2 tbsps butter

4 apples, peeled and finely chopped

1/2 cup fresh or frozen cranberries

1 1/2 tsps cornstarch

1/2 tsp cinnamon

In a large bowl blend the butter together with 1 cup of brown sugar and 1/2 cup white sugar. Add the eggs and vanilla. In another bowl combine the flour, oats, baking powder, 1/2 tsp cinnamon and salt and add to the large bowl. Combine well.

Using a medium scoop place batter in greased muffin tins.

Using a wet hand gently flatten the ball of batter.

Bake at 350°F for 18-20 minutes. Immediately, while they are still warm, make indentations in the center using the bottom of a buttered shot glass. Cool 10-15 minutes then run a thin knife around each cookie cup and remove from the pan to cool completely.

Meanwhile (or if you like the day before like I did) prepare the filling. Melt 2 tbsps butter in a skillet. Add the apples and cranberries and cook until the apples are tender. Add the remaining 1/4 cup brown sugar and 1/4 cup white sugar, cornstarch and cinnamon and stir well. Cook until thickened and spoon into cooled cookie cups.

 

You can add about 2 heaping tsps of filling per cup.

Makes 15

Oatmeal Chocolate Chip Skillet Cookie

Giant Cookie!! Ok now that I've got your attention let me tell you this cookie is ooey, gooey, chewy and so easy to make!

Ingredients:

1/2 cup butter

3/4 cup brown sugar

1/4 cup white sugar

2 eggs

1/4 tsp vanilla

1 cup flour

1 tsp baking powder

1/4 tsp salt

1/4 tsp cinnamon

1 1/4 cup oats

1 cup chocolate chips

Combine the butter and both sugars, then add the eggs and vanilla. Mix the flour, baking powder, salt and cinnamon together and add to the wet ingredients. 

Add the oats and fold in the chocolate chips. The cookie dough will be thick!

Press into a 9" cast iron skillet that has been lightly sprayed with canola oil. Dampen your hands with water if needed.

Scatter a few more chocolate chips on the top and bake at 325°F for 25-30 minutes.

Cool before cutting into wedges

And it wouldn't be terrible to serve it topped with a big scoop of vanilla ice cream 😋

Hairy Moose Farts

I found this no bake moose fart cookie ball recipe from Newfoundland on Pinterest. The name intrigued me so I had to try them!

The original recipe was just plain old moose farts rolled in graham cracker crumbs, but I added the "hairy" part because, why not?!?

Ingredients:
1 can sweetened condensed milk
1/4 cup melted butter
1 tsp vanilla
1  1/2 cups coconut
1  1/2 cups graham cracker crumbs
1  1/2 cups chocolate chips, both mini and regular
1/2 cup crushed shredded wheat cereal (or Mini Wheats)
1  1/2 tsps butter
1/4 cup chopped pecans
pinch of salt

Melt 1/4 cup butter and pour into a large bowl. Stir in the condensed milk and vanilla. Add the graham crumbs, coconut and chocolate chips. Combine well and refrigerate for 1 hour. This is so easy, right?

While that's chilling melt 1  1/2 tsp butter in a frying pan, then add the crushed cereal, nuts and salt. Toss 2-3 minutes to toast, then cool.

Roll the moose fart dough into 1" balls and roll each ball in the shredded cereal mix (the hairy!)

Store in a container with wax paper separating layers in the fridge.

Makes 65 sweet hairy moose farts!

With lots of chocolate chips in every bite! Canadian eh!

Adapted from Moose Farts on Rock Recipes, Newfoundland Canada

Lemony Crisps

Have a few people to see this week and thought we'd bring along some cookies. This batch makes 71 crisp little cookies perfect for gifting!

1  1/2 cups butter, softened
2 cups icing sugar
4 tbsps freshly squeezed lemon juice (or bottle)
2 tsps lemon zest
1/4 tsp lemon extract
1/4 tsp vanilla extract
3 cups flour
1/8 cup granulated sugar
1/2 cup white chocolate melting chips
Yellow food colouring, optional

Cream the butter and icing sugar together. If you forgot the butter in your fridge and want it to come to room temperature faster....grate it.

Once the butter and icing sugar are combined add the lemon juice, zest and extracts. Slowly add in the flour in 3 or 4 increments.

Shape into balls or use a mini ice cream scoop about 1" size. I just lined them up close here on the cookie sheet for counting purposes but you'll need to place them 2" apart on a parchment lined sheet for baking. 

Add a couple of drops of yellow food colouring to the granulated sugar and mix well.

Spray the flat bottom of a glass with cooking oil and dip it in the sugar. Press down on the cookies leaving a little sugar behind. Re-spray only as needed. I think I only sprayed 3 or 4 times for the whole batch.

Bake at 325F for 11-12 minutes then cool on a rack.

Once cooled melt the white chocolate in a double boiler until just melted, don't over heat. You can add a drop of vegetable oil to make it smoother and drizzle over the crisps. I just snipped a little corner off a ziplock baggie to use here.

Chill in the fridge to set the drizzle,

and you're good to go!