Oatmeal Date Cookies

I do not like raisins. They are one of the foods that sit pretty high on my short list of dislikes. This means I never eat oatmeal raisin cookies. I consider it a loss to have to cut out an entire type of cookie from my diet. An oatmeal cookie has so many desireable qualities. Deep carmelized sugar and chewy baked oats make for a delicious combination.

With a large container of fresh dates and lack of ideas to use them for, along came these cookies. I chopped up the dates to resemble a raisin, then replaced the raisins in my cookie batter. Let’s just say I made up for the many years of missed cookies by almost eating the entire batch alone.

Despite my disfavor to the original dried fruit, I can confidently say that this version of an oatmeal cookie is superior. The fresh dates add even more deep dark caramel flavor to the already oey gooey cookie. Please let me know what you think of this much needed upgrade.

Oatmeal Date Cookies

Category: Sweet Recipes

Oatmeal Date Cookies

Ingredients

1 Cup Of Softened Butter
1 Cup of Packed Brown Sugar
1/4 Cup of Sugar
1 Cup of Chopped Dates
2 Eggs
1 Tablespoon of Vanilla
1 Tablespoon of Molasses
1 1/2 Cups of AP Flour
3 Cups of Rolled Oats
1/2 Teaspoon of Salt
1 Teaspoon of Baking Soda
1 1/2 Teaspoons of Cinnamon

Instructions

Preheat the oven to 350 degrees Fahrenheit.
Prepare two cookie sheets with parchment paper and set aside.
Cream together the butter and two sugars.
While butter and sugar creams, in a bowl mix together the remaining dry ingredients. Set aside.
Mix in the eggs, one at a time, followed by the vanilla and molasses.
Slowly mix in the dry ingredients until well combined and dough is formed. Finish by hand mixing in the chopped dates.
Chill the dough for 30 minutes before baking.
When ready to bake, roll out balls of dough and place of cookie sheet.
Bake for 12-15 minutes, until golden brown on top and crispy on the edges.

https://epicuropedia.com/2020/03/28/oatmeal-date-cookies/

This recipe is copyrighted

Double Cookie Birthday Cake

Featuredby Lindy MoodyLeave a Comment

I am positive after reading that title you are asking, “What the heck is a double cookie birthday cake?” It is a creation from my own head. A vanilla cake stuffed with eggless cookie dough then coated in a cookies and cream icing, i.e. double cookies.

The idea started with last years birthday celebration for my husband. His all-time favorite cookie is a snickerdoodle, so I made him a triple cookie birthday cake. It was literally three different layers of cookie smothered in a salted caramel buttercream icing.

My Triple Cookie Cake recipe can be found here.

For his birthday this year, I wanted to keep the theme going for my husband. So instead of three layers of cookie, I made three layers of classic vanilla cake; the cookie portion would come in with the icing and stuffing (making it only a double cookie cake).

To finish it off? An optional drizzle of creamy rich chocolate ganache and a big ball of cookie dough.

The finished result is a classic vanilla birthday cake that everyone knows and loves jammed with those nostalgic cookie flavors of your childhood.

Double Cookie Birthday Cake

Category: Recipes

Double Cookie Birthday Cake

Ingredients

For the Eggless Cookie Dough:
3/4 Cup of Packed Brown Sugar
1 Stick of Unsalted Butter, softened
1 Cup of Chocolate Chips
1 Teaspoon of Vanilla Extract
1 Cup of All Propose Flour
2 Tablespoons of Whole Milk
For the Icing:
2 Sticks of Butter, Softened
4 Cups of Powdered Sugar
1/2 Cup of Heavy Cream
1/2 Teaspoon of Salt
1 Teaspoon of Vanilla Extract
1 Sleeve of Oreos, crushed
For the Cake:
2 Sticks of Unsalted Butter, softened
2 Cups of Granulated Sugar
2 Eggs
1 Tablespoon of Vanilla Extract
2 Cups of Cake Flour
1 Cup of Buttermilk
1 Teaspoon of Salt
1 Tablespoon of Baking Powder

Instructions

Start by making the cake layers. Grease and flour three 8-inch cake pans then set them aside until ready to use.
Preheat your oven to 350 degrees Fahrenheit.
In you stand mixer, cream together the butter and sugar until light and fluffy. This takes approximately 3-4 minutes.
In a small bowl mix together the wet ingredients; the eggs, buttermilk, and vanilla.
In a separate small bowl sift together the dry ingredients; the flour, baking powder, and salt.
Starting with your wet mixture, pour in 1/3 and mix over medium speed until fully combined.
Next add in 1/3 of your dry mixture, mixing until combined.
Continue adding in your wet and dry mixture, alternating, until your finish with the final 1/3 of your dry mixture. Mix on medium speed until the batter is fully combined.
Divide your cake batter evenly between the three cake pans.
Bake the cake for 30 minutes or until a toothpick inserted in the center comes out clean.
After baking, allow the cakes to cool completely before assembly.
While the cake layers cool, create your eggless cookie dough.
In your stand mixer, on medium speed, beat together the softened butter and the brown sugar until light and fluffy. This should take 3-4 minutes.
Add in the flour, milk, and vanilla beating until combined.
Add the chocolate chips, mixing in by hand.
Set the dough aside until ready to use.
Make your icing by creaming the butter in your stand mixer.
Gently pour in the powdered sugar 1 cup at a time. Mix fully before pouring the next portion.
Once the icing is nice and whipped, pour in the salt, milk, and vanilla. Mix on medium speed until fully mixed.
Finally, pour in the crushed oreos and mix until the oreos are incorporated throughout the icing.
Assemble your cake by spreading a layer of icing between the first two layers, the cookie dough should go in the middle, and another layer of icing over the top layer.
Any leftover cookie dough can be used to decorate the top of the cake.

https://epicuropedia.com/2019/02/28/double-cookie-birthday-cake/

This recipe is copyrighted

Recipes

Spicy Kitchen Sink Cookies

Featuredby Lindy MoodyLeave a Comment

The concept of a kitchen sink cookie is simple: you put everything in but the kitchen sink. It is one of those recipes that works with almost anything and everything you have in your baking pantry. This means it is a great recipe to keep in your pocket when a baking emergency comes up, i.e an impromptu party or impromptu house guests.

For my version of kitchen sink cookies I use a combination that I find is well balanced, salty, sweet, and spicy. For salt I throw in pretzels and kettle cooked chips, kettle cooked so they retain their crunchiness. The sweet comes from butterscotch and chocolate chips. Finally, the spicy from some chipotle roasted peanuts.

If you do not have spicy peanuts you can throw red pepper into the cookie mix, roast your own peanuts in a spice mixture, or simply use plain peanuts.

The cookie base for the recipe is heavy in brown sugar and butter, which results a gooier more buttery cookie. In my book, the ultimate cookie is one that is cooked on the outside and still gooey on the center. The trick to a perfect texture is twofold, chilling the butter before baking and under baking the cookie. I take the cookies out of the oven when the edges just start to brown then I let them cool on the cookie sheet.

Chilling your cookie dough before baking it prevents the butter from spreading too much during baking. If the butter spreads too much the finished cookies will be thin and not thick and tender.

This recipe would also be delicious as a chocolate chip cookie using only chocolate chips as the add-in. And of course, I recommend a large glass of ice cold milk to accompany your fresh out of the oven warm cookies.

This cookie may be the strangest, most delicious, and well balanced cookie I have ever eaten.

For more tips on cookie making, see this post.

Spicy Kitchen Sink Cookies

Category: Recipes

A stack of baked cookies next to a glass of milk

Ingredients

2 Sticks of Butter, softened
1/2 Cup of Brown Sugar
1/4 Cup of Sugar
2 1/2 Cups of All Purpose Flour
1 Tablespoon of Vanilla Extract
2 Large Eggs
1 Egg Yolk
1/2 Teaspoon of Baking Powder
1/4 Teaspoon of Salt
1/2 Cup of Chocolate Chips
1/2 Cup of Butterscotch Chips
1 Cup of Kettle Cooked Chips
1/2 Cup of Pretzels, crushed
1/2 Cup of Spicy Peanuts

Instructions

With your stand mixer on medium speed, cream together your sugars and softened butter. Mix until well combined.
Next add in the eggs and egg yolk. Pour in eggs one at a time, mixing until well combined.
Add in the vanilla extract, mixing until well combined.
In a bowl combine the flour, salt, and baking powder.
Pour the flour mixture into mixing bowl a little at a time. Continue to mix cookie dough until fully combined.
Once cookie mixture is fully mixed, add in the chocolate chips, butterscotch chips, pretzels, chips, and peanuts.
Mix the cookie dough over low speed until the add-ins are broken up and well distributed. This should take no more than 1 minute.
Cover the cookie mixture well and place in the fridge to chill for 30 minutes. This will prevent too much spreading.
While the cookie dough chills, preheat your oven to 350 degrees Fairenhiet.
Prepare each cookie sheet with a layer of parchment paper.
Bake the cookies for 10 minutes, or until lightly golden on the edges. If you are baking more than one cookie sheet at a time, it will take approximately 15 minutes for the cookies to bake.

https://epicuropedia.com/2019/02/12/spicy-kitchen-sink-cookies/

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