Outrageous Chocolate Chip Cookies

I have a new cookbook to share with you today: Simply Delicious Amish Cooking.  What a fun book! It is compiled by a group of Amish who live in Sarasota, Florida, and is full of stories, vignettes, and most importantly–recipes!

My piano students are giving a recital tonight, so I gave a couple of recipes a test run for the reception afterward. I wasn’t disappointed! I tried out the recipe for No Bake Cookies, and the recipe for Outrageous Chocolate Chip Cookies. Both are delicious!

Outrageous Chocolate Chip Cookies

Yield: 5.5 dozen small cookies, or 3 dozen large cookies

You’ll need:

  • 1 cup sugar
  • 2/3 cup brown sugar
  • 1 cup butter
  • 1 cup peanut butter
  • 1 tsp. vanilla
  • 2 eggs
  • 2 cups flour
  • 2 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1 1/2 cups oats
  • 1 1/2 cups chocolate chips

1. Cream butters and sugars together. Add vanilla and eggs.

2. Whisk dry ingredients–flour, baking soda, baking powder, salt–  in a separate bowl.

3. Combine wet and dry ingredients.

4. When just combined, fold in oats and chocolate chips.

5. Scoop onto cookie sheet lined with parchment paper. Bake at 350 degrees for 9-11 minutes.

IMG_0503This recipe will be sticking around well into my future!

The only qualm I have is with the kindle copy of the book–it’s quite difficult to navigate. As kindle doesn’t provide page numbers, the index was unhelpful. In order to find the recipe you want, you need to flip to the proper section, and then go page by page through the section to find your recipe.

That said, this cookbook is full of homemade staples, and is sure to be a welcome addition to any kitchen. I think I might need to order a hard copy!

Disclaimer: I received a complimentary copy of the kindle edition of Simply Delicious Amish Cooking from Zondervan; however, all of the opinions contained in the post above are my own and were not influenced by Zondervan in any way.

Soft Oatmeal Cookies

Let’s make cookies. Oatmeal cookies. The soft kind. With m&ms and chocolate. Recruit a baby sister, if you have one handy. They’re a delight to schlep around the kitchen with. You on board?

I used a recipe from Smitten Kitchen for the dough. Instead of adding raisins and walnuts at the end, we added one bag of plain m&ms and 1/2 cup of chocolate chips.

Some keys to cookie making success:

  • Don’t melt your butter. Let it soften by sitting on the counter. Don’t microwave it! You’ll end up with flat, hard cookies.
  • Always sample your dough. Several times, if need be.
  • Chill the dough before you roll it into cookie dough balls. Even 15 minutes will make all the difference in the world.

And bake! I left mine in the oven for 10 minutes, on the cookie sheet for 5 minutes after that, and then transferred them to a cooling rack.  They were done to perfection. Baked on the outside, a little bit gooey on the inside.

This calls for a glass of milk. Dunking always allowed.

Happy baking!

 

 

Cookie Dough Dip

This is on my list of things to try, so I did! It’s not exactly like cookie dough, but it’s pretty downright tasty. Bonus points: it’s high in protein and very easily adapted to be gluten free (just make sure you have GF oats)!

You can find the recipe here or on Darcy’s blog, so I’ll spare you. Essentially, you dump all of the ingredients except the chocolate chips into a food processor or blender, and blend/process it up! Once it’s mixed thoroughly, add the chocolate chips, and you’re done. Some tips:

  • If the dip is too runny, add more oats. If the dip isn’t thick enough, add more milk (I only used 1 Tbs, and could probably have left that out)
  • If you don’t have brown sugar, I recommend 2/3 cup white sugar+1 or 2 Tbs. molasses.
  • It tastes better after it’s had some fridge time. So let it chill for an hour or so, then serve it. It also becomes a bit thicker-more like cookie dough.

Let’s talk about dipping. My dip of choice? Animal crackers.

They’re just so fun!

If animal crackers aren’t your thing, try graham crackers, shortbread cookies or vanilla wafers. If you’re adventurous, try making your own version of whatever cookie/cracker combination sounds tasty to you. Your last option (and maybe the best one) is to just dig in! Grab a spoon. And eat.

Happy snacking!