Category Archives: Cookies

Update

Recently I made another elephant, for J & E’s baby due in January. The pink in the ears is a not-so-subtle nod to the fact I think the baby is going to be a girl!

Dottie the elephant. Fabric is Summer Song by My Mind’s Eye for Riley Blake. Pattern by Retro Mama.

I have been trying to eat well, and working out consistently. Trying to take heed of the one piece of advice that I’ve been told so many times this year – “Look after yourself!”

Clockwise from left: Ham, cottage cheese and corn relish wrap. Cinnamon butternut pumpkin and feta salad. Steak with mustard mushroom sauce and beans. Beef fajita with natural yoghurt.

And of course I’ve baked – this week the ever-popular kitchen sink cookies and Pioneer Woman’s infamous cinnamon buns.

Here’s hoping the coming week is filled with more craftiness, good eats and a dash of good fortune!

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Coconut Kitchen Sink Cookies

I love to bake but it’s no fun baking in an unfamiliar oven for the first time. You’d think 180° Celsius in my oven would be the same as 180° C in your oven. Wrong! What should be 180° C in my current oven is more like 240° C. That means I’m off to buy an oven thermometer and then it’s game on for me and this hot-diggity-dog oven.
mms cookies

I did manage a batch of my good old kitchen sink cookies, with a packet of coconut M&M’s. There would have been shredded coconut in there too if I’d bothered to check my supplies before I started baking.

Kitchen Sink Cookies
Adapted from recipe by Martha Stewart
Makes about 40

Ingredients

1 cup (2 sticks) unsalted butter, softened
1/2 cup sugar
1/2 cup firmly packed light-brown sugar
2 large eggs
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 and ½ cups old-fashioned rolled oats
2 cups milk chocolate chips (approx)
1 cup chopped milk chocolate (approx)
2 cups coconut M&Ms (approx)

Directions

Preheat oven to 175 degrees Celsius. Line baking sheets with baking paper.

Using a stand mixer, beat butter, sugar and brown sugar together until smooth and creamy, about 2 minutes. Beat in eggs, one at a time, until well blended. Stir in vanilla.

In a medium bowl, sift together flour, baking soda, baking powder and salt. Gradually beat into butter mixture until well blended. Stir in oats, M&M’s, chocolate chips and chocolate.

Drop heaping tablespoons of batter onto trays, about 2 inches apart. Bake until golden, about 16 to 18 minutes (10 minutes in my oven). Cool on pan for 2 minutes. Remove from pan, and finish cooling completely on wire rack.

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Snapshot – Yellow, Grey and Silver Party

Our new place feels a little more like home after a few of our friends, old and new, stopped by for a little sangria and a few baked treats. We are blessed with generous friends so there was plenty of good food, good drinks and good company.


To spruce up the place a little I made a simple tassel garland in my latest favourite colour scheme yellow and grey/silver. There are many tutorials out there in blogland if you’d like to make your own: The Sweetest Occasion, A Pair & a Spare or Design Dazzle are a few options. If you aren’t DIY-inclined pick up a cute rainbow garland from Lark or a beautiful 12ft long (and the original?) garland from Confetti SystemPenny-Pinching Party Tip – Tissue paper is inexpensive and one pack of silver cellophane did the trick. I think this materials for this garland totalled about $5. Using fabric instead of tissue paper would add to the cost but would allow you to pack it away and use it again as often as needed.


A few simple purchases continued the colour theme; a packet of yellow straws cost $1 and $5 worth of plastic cutlery popped into an empty can. I added some bright yellow cocktail napkins to a stack of plain white ones. Penny-Pinching Party Tip – Clear cups (recyclable) and white plates aren’t as pretty as coloured versions but mean any left over can be saved for another occasion with a different colour scheme.


I made vanilla cupcakes with yellow-tinted buttercream frosting. I don’t think they were quite the best batch I’ve ever made but I’m still getting used to the new oven. No disasters in it yet but it always takes a little while to adjust my recipes to suit the peculiarities of each oven. These simple recipes are economical and the frosting can be tinted to suit your occasion. Penny-Pinching Party Tip – Don’t underestimate how much people love a simple, homemade cupcake.

chocolate chip new york times recipe cookies
In addition to the cupcakes, I made pumpkin chocolate chip muffins (one batch makes 36 muffins), snickerdoodles and chocolate chip cookies. I’m again convinced this recipe from The New York Times is great. To half the batch I added milk and dark chocolate chunks and to the other half I mixed in Heath Milk Chocolate Toffee Bits.

Today we are cleaning up and munching on leftover party food. I think I’ll leave the garland up for a little while. For more yellow and grey check out my Pinterest board titled Yellow Room.

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Chocolate Chip Cookies

I’m putting this one down in the archives as my official chocolate chip cookie recipe. Hubby is partial to the Nestle Toll House recipe so there may be a bake-off in our future.
choc chip cookies recipe new york times

These cookies are good. Very good. Great. Crispy on the edge, dense and chewy, but not undercooked in the middle. This recipe was originally published in the New York Times in 2008. I really should have got around to baking it sooner!

Warning – this cookie dough needs to sit in the fridge for 24-36 hours before baking for the most delicious results. I want to tell you this upfront because I know how disappointing it is to start making the dough and then realise you will have to wait a day to taste the sweet, chewy goodness. Of course you can bake some right after mixing the dough, but the best flavour and texture will only come after the magical refrigeration time. It sounds silly but it’s true.

The biggest difference between this recipe and others I have tried is the call for cake flour and bread flour. Both flours have a different protein level to ordinary all-purpose flour. I haven’t used either to make cookies before but something in the combination of these two flours makes the recipe a winner.

I used a little less salt that the recipe asks and did not sprinkle salt on top on the unbaked dough. I just don’t care for the salty sweet mix in a choc chip cookie. Here’s what I did below –

Chocolate Chip Cookies
Adapted from New York Times recipe by Jacques Torres

Ingredients

2 cups minus 2 tablespoons (8 ½ ounces) cake flour
1 2/3 cups (8 ½ ounces) bread flour
1 ¼ teaspoons baking soda
1 ½ teaspoons baking powder
1 teaspoon coarse salt (the original asks for 1½ teaspoons)
2 ½ sticks (1 ¼ cups) unsalted butter
1 ¼ cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
1 ¼ pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (or other chocolate pieces of your choice – I used a mixture of Cadbury Milk and Dark Baking Chips)

Sea salt

Directions

Sift cake and bread flours, baking soda, baking powder and salt into a bowl. (I used less than 1 teaspoon of salt but next time will try the full amount.) Set aside.

Cream butter and sugars together until very light, using stand mixer fitted with a paddle attachment. This took more than five minutes for me. Add eggs, one at a time, mixing well after each addition. Add vanilla and mix again.

Reduce mixer speed to low and add the dry ingredients. Mix until just combined. Add chocolate pieces and mix gently. I used a mixture of milk and dark Cadbury Chocolate Chips.

Now it’s time to refrigerate the dough. Be patient, this step is vital for the most tasty cookies possible and the cookies will be worth waiting for. Cover the dough with plastic wrap and refrigerate for 24 to 36 hours.

Preheat oven to 350°F/175°C, line cookie trays with baking paper.

Scoop 3oz(85 grams) mounds (the original says 3½ oz) onto cookie trays, I baked two at a time as they spread considerably. Add extra choc chips to the top of the mounds so the cookies look prettier once baked. If you wish, sprinkle a touch of sea salt over top of dough mounds.

Bake for 13-20 minutes, until browned on the edges but still soft in the centre. Cool on tray for 10 minutes then transfer to a wire rack to cool, or serve and eat them warm.

 

 

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Anzac Biscuits

April 25 is Anzac Day in Australia and New Zealand, a day of remembrance for those who served our countries. These sweet, oaty, crispy biscuits were said to have been sent to Australian and New Zealand Army Corps (ANZAC) soldiers during World War I by their wives and families.

Recipes for Anzac biscuits don’t vary too much, just remember they never contain egg and are never to be called cookies. Golden syrup is a pale-coloured treacle, similar in colour and consistency to honey. It is widely available in the UK, Australia, New Zealand, Canada and South Africa. I’ve also read a version of golden syrup is popular and locally produced in Louisiana, so US bakers may have luck finding it in that area. Light corn syrup is a suggested alternative, but true Anzac biscuits always contain golden syrup.

Anzac Biscuits
Recipe from Woman’s Day magazine

Ingredients

1 cup rolled oats
1 cup plain flour, sifted
1 cup caster sugar
1 cup desiccated coconut
125g butter, chopped
1 tablespoon golden syrup
2 tablespoons boiling water
1 teaspoon bicarbonate of soda

Directions

Preheat oven to moderately low, 160°C. Line baking trays with baking paper.

In a medium bowl, combine oats, flour, sugar and coconut.

In a small pan, combine butter and golden syrup. Stir over low heat for 2-3 minutes until melted.

In a small jug, combine water and bicarbonate of soda. Stir into butter mixture. Pour into dry ingredients. Mix well.

Roll pieces of mixture into walnut-sized balls. Arrange on prepared trays, leaving a 4cm space between each biscuit to allow for spreading. Press lightly to flatten.

Bake for 15-20 minutes until golden. Allow to stand for 5 minutes before transferring to a wire rack to cool. Biscuits will harden on cooling.

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Kitchen Sink Cookies

Yes, I make these often don’t I? Another batch today – Easter M&Ms and McGrath Foundation pink-and-white M&Ms.


More kitchen sink cookies –

Kitchen Sink Cookies
Adapted from recipe by Martha Stewart
Makes about 40

Ingredients

1 cup (2 sticks) unsalted butter, softened
1/2 cup sugar
1/2 cup firmly packed light-brown sugar
2 large eggs
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 and 1/2 cups old-fashioned rolled oats
Any variation of chocolate, nuts, candy etc like –
2 cups milk chocolate chips
1 cup chopped milk chocolate
2 cups M&Ms

Directions

  1. Preheat oven to 175 degrees Celsius. Line baking sheets with baking paper.
  2. In a large bowl with a wooden spoon or hand mixer, beat butter, sugar and brown sugar together until smooth and creamy, about 2 minutes. Beat in eggs, one at a time, until well blended. Stir in vanilla.
  3. In a medium bowl, sift together flour, baking soda, baking powder and salt. Gradually stir into butter mixture until well blended. Stir in oats, M&M’s, chocolate chips and chocolate.
  4. Drop heaping tablespoons of batter onto trays, about 2 inches apart. Press tops down with the bottom of a glass to flatten cookies evenly. (I roll into balls). Bake until golden, about 16 to 18 minutes (8-10 minutes in my oven). Cool on pan for 2 minutes. Remove from pan, and finish cooling completely on wire rack.

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Easter Kitchen Sink Cookies

Mars have done it again! Easter M&Ms! The packet contains bright aqua, pale yellow and white M&Ms. Easter colours? I’m not sure. It looks like in the US Easter M&Ms are pretty pastel colours – I want some of those too! I hear there are white chocolate M&Ms out there somewhere.
These cookies are delicious but not the prettiest so sometimes I press extra M&Ms on to the top of the rolled balls of dough just before baking.

Kitchen Sink Cookies
Adapted from recipe by Martha Stewart
Makes about 40

Ingredients

1 cup (2 sticks) unsalted butter, softened
1/2 cup sugar
1/2 cup firmly packed light-brown sugar
2 large eggs
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 and 1/2 cups old-fashioned rolled oats
2 cups milk chocolate chips
1 cup chopped milk chocolate
2 cups Easter M&Ms

Directions

  1. Preheat oven to 175 degrees Celsius. Line baking sheets with baking paper.
  2. In a large bowl with a wooden spoon or hand mixer, beat butter, sugar and brown sugar together until smooth and creamy, about 2 minutes. Beat in eggs, one at a time, until well blended. Stir in vanilla.
  3. In a medium bowl, sift together flour, baking soda, baking powder and salt. Gradually stir into butter mixture until well blended. Stir in oats, M&M’s, chocolate chips and chocolate.
  4. Drop heaping tablespoons of batter onto trays, about 2 inches apart. Press tops down with the bottom of a glass to flatten cookies evenly. (I roll into balls). Bake until golden, about 16 to 18 minutes (8-10 minutes in my oven). Cool on pan for 2 minutes. Remove from pan, and finish cooling completely on wire rack.

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Chocolate Chip Cookies

I’m on a mission to perfect the chocolate chip cookie. It needs to be chocolate filled, chewy but not undercooked in the centre, browned on the edges and not too salty. These cookies are good, very good even, but not great. Yet.

I made one batch of dough then divided it into three parts. One part I baked immediately. The second I refrigerated for about 8-10 hours. The third I froze overnight then baked straight from the freezer. The batch I baked straight from the mixing bowl were the least chewy of the three. The cookies baked with frozen dough were thicker and more dense than the other two batches, but were still chewy in the centre and crisp on the edges. I think I’d choose the frozen dough cookies as my favourite this time.

Chocolate Chip Cookies
Adapted from Baked: New Frontiers in Baking
Makes 24 cookies (I used a 2-tablespoon scoop and got closer to 30 cookies)

Ingredients

2 cups all-purpose flour
1 teaspoon salt (this was too much for me, next time I’ll halve it)
1 teaspoon baking soda
1 cup (2 sticks) chilled unsalted butter, chopped into small pieces
1 cup firmly packed brown sugar
1/2 cup granulated sugar
1 large egg plus 1 egg yolk
2 teaspoons vanilla extract
2 packets Cadbury Milk Chocolate Chips

Directions

 In a large bowl, whisk the flour, salt, and baking soda together; set aside.

In the bowl of an electric mixer fitted with a paddle attachment, beat butter and sugars together until smooth and creamy. Don’t over beat. Scrape down the bowl and add the egg, then the egg yolk, beating until each is incorporated. Add the vanilla and beat until just combined.

Add half of the flour mixture and mix for 15 seconds. Add the remaining flour mixture and beat until just incorporated.

Using a spatula or wooden spoon, fold in the chocolate chips.

Option 1- Bake now as below, skipping the chilling stage.
Option 2 – Cover the bowl tightly and put in the refrigerator for at least 6 hours.
Option 3 – Scoop 2-tablespoon-size balls of mixture and place on a baking tray lined with baking/parchment paper, cover tightly with cling wrap then freeze for at least 4 hours. Bake as below straight from the freezer.

Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.

Use an ice cream scoop with a release mechanism to scoop out dough in 2-tablespoon-size balls. Use your hands to shape the dough into perfect balls and place them on the prepared baking sheets, about 2 inches apart. They will spread considerably. 

Bake for 12 to 14 minutes, rotating the pans once during the cooking time, until the edges of the cookies are golden brown and the tops just start to darken.

Remove the pan from the oven and cool on a wire rack for 5 – 10 minutes, transfer the cookies to the rack to cool completely.

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Christmas Cookies

*Edit – A few people have asked where I got the containers with lids. They are from my local supermarket, and are a generic brand. If you are in Australia I think they are from Coles.

Christmas treats for my co-workers have been baked, packaged and gifted. The out-of-office alert is active on my e-mail account and work is done for 2011. Now it’s time to wrap presents, bake food to share with family and friends and to look towards 2012. I’m looking forward to the new year and the possibilities it brings. I hope you all have a safe and happy holiday season.

Christmas Kitchen Sink Cookies

Homemade Oreos (without filling)

Snickerdoodles

Reindeer tages by Eat Drink Chic

Knit tags also by Eat Drink Chic

Wood type tags by Ellinee

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Christmas Kitchen Sink Cookies

Kitchen Sink Cookies
Adapted from recipe by Martha Stewart
Makes about 40

Ingredients

1 cup (2 sticks) unsalted butter, softened
1/2 cup sugar
1/2 cup firmly packed light-brown sugar
2 large eggs
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 and 1/2 cups old-fashioned rolled oats
2 cups milk chocolate chips
1 cup chopped milk chocolate
2 cups Christmas M&Ms

Directions

  1. Preheat oven to 175 degrees Celsius. Line baking sheets with baking paper.
  2. In a large bowl with a wooden spoon or hand mixer, beat butter, sugar and brown sugar together until smooth and creamy, about 2 minutes. Beat in eggs, one at a time, until well blended. Stir in vanilla.
  3. In a medium bowl, sift together flour, baking soda, baking powder and salt. Gradually stir into butter mixture until well blended. Stir in oats, M&M’s, choc chips and chocolate.
  4. Drop heaping tablespoons of batter onto trays, about 2 inches apart. Press tops down with the bottom of a glass to flatten cookies evenly. Bake until golden, about 16 to 18 minutes (10 minutes in my oven). Cool on pan for 2 minutes. Remove from pan, and finish cooling completely on wire rack.

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