Tag Archives: cookies

Chocolate Oatmeal Drops- TWD

Welcome everybody! We are super excited to be hosting this week’s Tuesday with Dorie bakers. Like others in the group, we started Bake with Us for the very purpose of joining TWD. I (Caroline) had been given Dorie’s cookbook for Christmas one year and when I stumbled upon these fabulous bakers, I wanted in on the action. So I talked Claire into blogging with me and here we are today hosting. The highlight of being part of this group is that we get to try recipes that we never would have thought of baking and of course I mostly fall in love with them.

Chocolate Oatmeal Drops for my workmates

Like many other bakers we had a hard time picking this week’s recipe. For our visitors, Claire and I are sisters who love to bake and stay connected despite living five hours apart through this little project. It only took us a few emails back and forth to settle on these delicious cookies. I whipped them up on Valentine’s morning to bring to work. I am fairly new at this job and I hope that they don’t mind all the baked goods I bring in. There aren’t too many of us in the office so the jury is still out whether I make them happy or make them regret hiring me because of the calorie laden treats that I bring in;)

Chocolate Oatmeal Drops dry ingredients

Oatmeal Drops in heart cupcake liners

Thanks to all of you who baked with us and special thanks to Dorie for creating these delicious treats! I can’t recommend Baking: From my Home to Yours enough. Go check out your local bookstore and treat yourself today.

Chocolate Oatmeal Drops

1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 sticks (8 ounces) unsalted butter, cut into 16 pieces
1 tablespoon water
1 1/2 cups (packed) light brown sugar
9 ounces bittersweet chocolate, coarsely chopped
2 large eggs
1 1/2 cups old-fashioned oats

Getting Ready: Position the racks to divide the oven into thirds and preheat the oven to 350 degrees F. Line two baking sheets with parchment or silicone mats.

Sift together the flour, cocoa, baking soda, salt and cinnamon.

Set a heatproof bowl over a saucepan of simmering water. Put the butter in the bowl and sprinkle over the 1 tablespoon water, then add the brown sugar, followed by the chocolate. Stir occasionally until everything is just melted. Don’t let the ingredients get so hot that the butter separates from the sugar and chocolate, and don’t be concerned if the mixture looks grainy.

Remove from the heat and whisk in the eggs on at a time; the mixture will look shiny. Whisk in the dry ingredients, stirring only until they disappear into the dough. Stir in the oats. Drop the dough by tablespoonfuls onto the baking sheets, leaving 2 inches between each spoonful.

Bake for about 12 minutes, rotating the sheets from top to bottom and front to back at the midway point, until the cookies are dark around the edges and just slightly soft in the middle. Using a wide metal spatula, transfer the cookies to a rack to cool to room temperature. (If the cookies are difficult to lift from the baking sheet, wait a minute and try again.)

Repeat with the remaining dough, cooling the baking sheets between batches.

A chocolate oatmeal drop


TWD Chunky Peanut Butter and Oatmeal Chocolate Chipsters

I was pretty excited for this weeks recipe and even managed to make it a couple weeks in advance. However, I still didn’t manage to get a picture of it during the day due to some very busy weekends, so I apologize for the photo quality! For all the non-TWD readers, this week we were able to choose any recipe that had already been picked. Since Caroline and I joined about 1 year into the group, there are lots of recipes from the beginning that appealed to me. This recipe was one of the ones I was considering and then I had a request from a certain boy (who we can now call the fiance instead of the bf!) for some cookies so this recipe was the chosen one.

This recipe came together super fast. Dorie suggests chilling the dough for at least 2 hours and since it was already getting late when I started making them, I just baked them the next day while making dinner. I must say that these are one of my favourite TWD recipes thus far. First for taste (they were yummy) and second for ease of making. I found they were a little too crispy for my soft cookie needs, so some batches I cooked a little less than the suggested time. However, the crispy ones were great with a cup of tea.

This recipe was originally chosen by Stefany of Proceed with Caution. You can head on over to her site for this recipe or you can find it on page 73 of BFMHTY.


Espresso Chocolate Shortbread Cookies TWD

I grew up with shortbread, Irish people are all over it and my family was no exception. My nana made great shortbread and my mom makes tasty shortbread cookies. There was never chocolate or espresso in our shortbread and now I am thinking perhaps we were missing out. I loved these cookies. I baked them up tonight and promptly ate four. Needless to say I am taking them to work tomorrow and I am vowing not to eat any more. Poor S. likely won’t get a taste test, poor guy.

Delicious Espresso Shortbread Cookies

Thanks to Donna of Life’s too short not to eat dessert first for choosing this recipe. Check out the Link page on TWD to find out what other bakers got up to.


Chockablock Cookies TWD

I’ll be honest with you, I wasn’t feeling this recipe. I was pretty sure that I wasn’t going to make it because I thought I wouldn’t like the cookies. The main reason is the nut/dried fruit combo, neither of these ingredients are high up on my to-eat list. However, I was making dinner for S. tonight and he likes nuts and trail mix, so I thought I would whip up a half-batch up for him. Once again, I shouldn’t have doubted Dorie.

Chockablock Cookies on the back porch

My take on these was to use maple syrup instead of molasses. I am trying really hard not to run out for one off ingredients, instead using substitutions. For the add-ins I used chopped peanuts, dried cranberries and butterscotch chips. I was really pleased with the results. Thanks to Mary of Popsicles and Sandy Feet for choosing this week’s recipe. And thanks Dorie for once again, providing us with baking awesomeness. If you don’t have Baking: From My Home to Yours you should go get it!

TWD Dulce de Leche Duos

Did anyone else sense a little passive aggressive tone coming from a certain someone in last weeks TWD post? I will have you know that I was a busy girl last week, not to mention the fact that I had already baked this weeks recipe for friends who were in town last weekend. I’m just saying.

Anyways, on to the recipe. I was excited about this recipe for a few reasons. First, I love dulce de leche. Second, I have been meaning to try the President’s Choice dulce de Leche but have always felt some strange guilt about buying it since I could technically make it myself. But since even Dorie herself suggests using the store-bought variety, I thought it was a good reason to give it a try!

These cookies were quick to whip up and people tend to be impressed by the extra effort of a sandwich cookie. Overall, I though these cookies were yummy and our friends seemed to enjoy them, plus I think they looked pretty cute:)

Thanks to Jodie of Beansy Loves Cake for choosing this weeks recipe. It can be found on page 161 of BFMHTY.

White Chocolate Peppermint Chippers

Christmas is my very favorite time of year. I love it all, from the music to the decorations to visits with friends and family. (Okay, I guess I don’t love it all, I can’t stand the mall- bring on the internet shopping!) And of course, I love Christmas baking. This year in honor of our first year blogging Christmas, we thought we do a Christmas Countdown and share our holiday baking with you.

I did most of my baking alone but this recipe I baked with my niece and older sister. I love these cookies, two different types of chocolate and candy canes, what is not to love?

Christmas Cookies at Sarah's House

White Chocolate Peppermint Chippers

3/4 cup white chocolate chips
2 cups all purpose flour
1/2 tsp baking powder
1/2 tsp salt
3/4 cup butter
2/3 cup sugar
1 egg
1 tsp vanilla
4 candy canes or 12 peppermint candies, crushed
3/4 cup semi sweet (or milk) chocolate chips

Preheat oven to 375. Grease cookie sheet. In a large bowl, melt 1/3 cup white chocolate chips. Add butter to bowl. With mixer, beat until creamy. Add sugar, beat until fluffy. Mix in egg and vanilla.  In a separate bowl, mix flour, baking powder and salt. Add to butter mixture and mix until blended. Add remaining white chocolate chips, semi sweet chips and crushed candy canes.  Drop batter on to cookie sheet and bake for 10-12 minutes.  Cool and share with people you love.


So snickerdoodles were all over the blogosphere a while ago and I never really got into them. In fact, I had never even tried one until I was in Kenya in June. My dad and I were served them and he went on about how much he really liked them. Thus, last weekend I decided to whip them up for him. I really wanted an all butter recipe so I used this one. I have to say I really liked them and now I want to explore more snickerdoodle creations.

Ready for the oven

Ready for the oven

I found that the small balls didn’t flatten but when I made larger ones they flattened like the ones I had in Kenya. I have to say I did like the round plump ones.


Larger flat cookies

Favorite Chocolate Chip Cookies: A go-to recipe

Everyone has a go-to chocolate chip cookie recipe. This has been mine for quite a while. Claire got the recipe from one of her elementary school classmates, Alicia H. Thus in our family, they are called the Alicia H. cookies. I think they would be better renamed as go-to chippers, perhaps I should work on that. These cookies are super easy and have few ingredients (key elements of go-to cookies) and most of all they are delicious.

Anyways, I made these a few weekends ago for my friend Ryan’s birthday. Ryan and I have been friends since grade nine and although we don’t see each other that often he is one of my oldest friends, and thus he holds a special place in my heart. Ryan lives in Montreal but he was in Toronto for his birthday so I decided to whip him up a batch of my go-to chippers (hmm it does roll off the keyboard quite easily).

My go-to chocolate chip cookies

My go-to chippers


1 cup butter
1/2 cup granulated sugar
1 1/2 cup brown sugar
2 eggs, well beaten
1 tsp baking soda
1 tsp salt
2 cups and 4 tablespoons flour
2 cups chocolate chips (I use semi-sweet, Ghiradelli if I have them, or if I am feeling really wild a mixture of milk, white and semi-sweet)


Preheat over to 325 degrees. Mix well the first seven indgredients (I used my stand mixer but it can certainly be done by hand). Add chocolate chips and stir well. Drop by spoonful  onto greased cookie sheet (I use parchment paper, choose your own adventure at this point). Bake at 325 for 10 minutes.

Cadbury’s Mini Egg Cookies for Good Friday

I arrived home for Easter last night a little later than I had hoped. I had mentioned making squares for my mom but I was too tired and had to catch up with goings on with the family. So this morning, in an attempt to procrastinate my 25 page paper I suggested to Claire that we bake these mini egg cookies. I had been given a 1kg bag of mini eggs for my birthday, as mini eggs are my favorite candy. This proved to be too tempting for me and thus, I sent them to Kingston. There were just enough left here to make these cookies.

Yummy Cookies

Yummy Cookies

2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 cup (2 sticks) unsalted butter, softened
1 1/2 cups light brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups  Cadbury mini eggs, broken into large chunks

Ready for crushing

Ready for crushing

Measure and sift flour, soda and salt. Set aside.

Cream butter until fluffy, then add brown sugar.  Beat for 2 minutes. Then add eggs one at a time. Add vanilla.

Add flour mixture in thirds. Alternating with the mini eggs. Chill dough for at least an hour. Place on prepared baking sheet. Bake at 350 for 10-12 minutes.

Adapted from Dawn’s Recipes.

Snack time

Snack time

TWD: World Peace Cookies

I have not made cookies in forever so this recipe was a nice change. Plus, these slice and bake cookies were different to my usual chocolate chocolate chip cookies. I made these cookies Sunday night and then baked them up last night. I had no troubles with making them or rolling them. However last night the slicing did cause a bit of an issues as some of them crumbed when I cut them. This may be more frustrating to me due to my OCD-like tendencies but alas.


The final product is a chocolately shortbread which is quite yummy. Even my non-chocolate-loving mum agreed.  I still have one more roll of cookies to bake so I may try to make them a little more equal in thickness and a little more circular! My dad is on his way home from a trip overseas so I hope he enjoys this treat when he gets home!  Thanks to Jessica of cookbookhabit for this weeks delicious choice!