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.

Lofthouse Cookies

Have you ever had a Lofthouse cookie? Those soft, fluffy, delicious, melt in your mouth frosted and sprinkled cookies? You know the ones I’m talking about. They taste like heaven in your mouth.

When I saw this recipe on Eat Live Run, I knew i had to try it. Frost them with a simple buttercream, and you’re on your way to taste bud bliss.

I recommend piping them onto parchment paper, instead of scooping with a spoon. If you have to choose between scooping with a spoon and not having these cookies, definitely choose the spoon. If you can pipe, do so like this:

IMG_0248They’ll look like this after a few minutes (check them after 10, don’t leave them for 12 as the recipe suggests) in the oven:

IMG_0258And then frost them…

IMG_0263And you’ll end up with light, pillow-y deliciousness. Frosted with butter cream.

Happy summer, friends!

Gevulde Koek

Almond Filled Cookies. They’re a dutch thing. A beautiful, tasty, delicious dutch thing. They are a pretty standard treat around the holidays in my family, but this Christmas we didn’t make any. In order to make up for lost time, baby sister and I hit the kitchen one Friday night and made a batch.

First things first– make and chill your dough. Then roll it out until it’s about 1/8th of an inch thick.  Using the top of a glass, a ring of a canning jar, or a biscuit cutter in the size of your choosing, cut the dough into circles. Lay them out on a cookie sheet, and add a teaspoon of almond paste to the center. (Excuse the poor lighting in the photo below. You get the idea.)

IMG_0049Roll and cut one more time, and top the cookies with another disk of dough. Using your fingertips, gently push the edge of the top cookie into the bottom cookie to seal in the almond paste. If the cookies won’t stick, get your fingertip wet, and run it along the outside of the bottom cookie. Try again.

Right before you slide them in the oven, whisk one egg, and wash the top of each cookie, using a basting brush. Stick an almond slice on the top. Bake! Cool on a baking rack for a few minutes before consuming. Enjoy with a cup of coffee, a good friend, and good conversation.

IMG_0058Visit The Dutch Table for a recipe and a taste of dutch culture. NOTE: Instead of making her filling, I used straight almond paste.

P.S. These cookies freeze really well! Make a double batch, and freeze the extras for later.