DAY 6: Chewy Oatmeal Cowboy Cookies
Cowboy cookies are a chewy “loaded” oatmeal cookie: full of oats, coconut, chocolate chips, and nuts.
RECIPE:
DAY 6: Chewy Oatmeal Cowboy Cookies
Cowboy cookies are a chewy “loaded” oatmeal cookie: full of oats, coconut, chocolate chips, and nuts.
RECIPE:
Filed under Cookies
DAY 9: Sugar Free Chocolate Chunk Cookies
Sugar free and gluten free, these soft chocolate cookies satisfy a sweet tooth without the guilt.
RECIPE:
Filed under Cookies, Low Carb/Keto
DAY 5: Peanut Butter Paw Prints
These are fun cookies to make with kids. Use regular-sized chocolate chips for the small pads of the pawprint, and larger chocolate disks (I used dark chocolate melting chocolate wafers) for the large pad.
Use a very small cookie scoop (or make 1” balls) so that the paw print pattern covers most of the cooked cookie.
These cookies are made from a peanut butter cookie dough. If you want a nut-free cookie base, try this recipe:
For a more anatomically correct bear paw print, you should use 5 small chocolate chips, but I thought that looked too crowded, so I stuck with 3. For puppy paw prints, use 4 small chocolate chips.
RECIPE:
DAY 5: Apricot Dark Chocolate Chip Cookies
The sweetness of dried apricots paired with bittersweet dark chocolate makes an irresistible (and easy) drop cookie.
RECIPE:
Filed under Cookies
One final zucchini recipe before summer leaves us for good.
Three kinds of chocolate (Nutella, cocoa powder, and chocolate chips) make the zucchini hard to spot in this delicious quick bread. But the added vegetable helps to keep the loaves soft and moist. And it lets you pretend this is a healthy treat.
This recipe make one regular-sized loaf or 6 mini loaves, which freeze perfectly and are just the right size for when there are only two of us left at home.
RECIPE: Continue reading
DAY 8: Peanut Butter Oatmeal Chocolate Chip Cookies
Peanut butter=Protein; Oatmeal=Whole Grain. That makes these healthy, right? Whatever you tell yourself, these are worth the calories.
RECIPE:
1 cup unsalted butter, softened
1 cup sugar
1 cup brown sugar
4 eggs
1 Tbs vanilla extract
1 ½ cups creamy peanut butter
2 ½ cups flour
2 tsp baking soda
1 tsp baking powder
1 ½ cups rolled oats
1 ½ cups chocolate chips
Preheat oven to 350°F. Line baking sheets with parchment paper or silicone mats.
In a large mixing bowl, beat butter and sugars until light and fluffy. Beat in eggs and vanilla. Beat in peanut butter. Gradually beat in flour, baking soda, and baking powder. Beat in oats and chocolate chips.
Using a cookie scoop, place level scoops on baking sheets, about 2” apart.
Bake for 8-9 minutes, or until baked through. Cool on wire racks.
Makes 6 dozen cookies
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