Soft Gingersnap Cookie Recipe

Happy December! Let the holiday baking begin! I love this time of year! I have a LONG list of things I want to bake this month. I will be making my favorite, classic recipes, but I also have a few new things to experiment with. I will try to post them as fast as I bake them:)

To kick off the holiday baking season, I made a batch of soft gingersnap cookies. I love my gingersnaps SOFT! The key is taking them out at 8 minutes on the dot. They won't look done, but just trust me, they are ready to come out of the oven. Let them sit on the hot baking sheet for a minute or two and then transfer them to a cooling rack. If you follow my instructions, you will enjoy soft and tender gingersnaps... and I think that is the best way to enjoy them!

Our house smelled amazing while the cookies were baking. The ginger, cinnamon, and molasses smell filled each room with holiday cheer! Give these classic cookies a try-your friends and family will love them..if you decide to share that is:) And remember, don't over bake!



I am submitting these cookies to Susan at Food Blogga. She is hosting Season 3 of Eat Christmas Cookies. You can submit a cookie too, the last day to participate is Dec. 20th. To view all of the fabulous cookies click here. New cookies will be added all month long, so visit often:) Thanks to Susan for hosting such a fun event. I love cookies!



Soft Gingersnap Cookies

(Printable Recipe)

2 1/4 cups flour
1 tsp. baking powder
1/4 tsp. salt
1 tsp. ground ginger
1 tsp. cinnamon
1/2 tsp. ground cloves
Pinch of fresh nutmeg
3/4 cup unsalted butter, at room temperature
1 cup light brown sugar
1 egg
1 tsp. vanilla
1/4 cup molasses
White sugar-to roll the cookie dough in

1. Preheat the oven to 375 degrees.
2. Combine the flour, baking powder, salt, and spices in a medium bowl. Whisk the ingredients together.
3. With a mixer, combine the butter and brown sugar until smooth and creamy. This will take a couple of minutes.
4. Add in the egg and vanilla extra. Mix until well combined.
5. Add in the molasses. Mix until the molasses is combined with the other ingredients.
6. With the mixer on low, slowly add the flour mixture. Add in a little at a time until all of the flour is mixed in.
7. Form the dough into Tablespoon sized balls. Roll the dough in white sugar.
8. Place the cookie dough balls on a large baking sheet with parchment paper or a Silpat. Make sure they are a couple inches apart.
9. I pressed down on the cookies slightly to help them flatten out. If you like puffy cookies, don't press them down.
10. Bake for 8 minutes and NO longer. You want them to stay soft! Let the cookies sit on the baking sheet for a minute or two, then transfer to a cooling rack.
11. Enjoy!

If you like these gingersnap cookies, you might also like:
Gingersnap Lemon Sherbert Sandwiches from Dessert First
Gingersnaps with Orange Ginger Cream Filling from Recipe Girl
Gingersnaps from Baking with Dynamite
Spicy Ginger Crinkle Cookies from The Canadian Baker

Apple Cinnamon Cookie Bars

First of all, Happy Veterans Day to the soldiers (past & present). Thank you for your service and sacrifice! Josh and I have the day off today, yippee! We are meeting our good friend Lincoln for lunch and plan on enjoying our day together.

I am a firm believer in the theory, "an apple a day keeps the doctor away." I eat at least one apple every day. I just love them. I like all varieties, but Josh is picky, he only likes the really tart apples-Granny Smith are his favorite. Honey crisp, Jazz, and Mutsu are my top three, but again, I have a special place in my heart for all apples:)

Fall is the perfect season for baking with apples. The apples are so good right now...and cheap too:) I decided to create an apple cinnamon cookie bar since I already created an apple cinnamon cookie earlier this fall. You all know I love my cookies:)

I started with a basic bar dough and added in lots of cinnamon and spices. I am in love with nutmeg, all spice, and cloves-so I added in a little bit of each. I decided to add in a handful of too, because I personally love the shriveled little guys, but you can omit them if you wish. I used Granny Smith apples so Josh would be happy and tart apples really are great for baking. I sprinkled the dough with extra cinnamon sugar before putting them into the oven.

It is important to let the bars cool before cutting/serving because they are very soft when they are warm. I know it is hard to wait, but these are well worth the wait, I promise. I am going to be making these every fall. I hope you will too!

Apple Cinnamon Cookie Bars

(Printable Recipe)

2 1/4 cups all purpose flour
2 tsp baking powder
1/4 tsp salt
2 tsp cinnamon
Pinch of fresh nutmeg
1/8 tsp allspice
Pinch of ground cloves
1/2 cup butter, melted
1 cup packed brown sugar
1 cup sugar
2 eggs
1 T vanilla extract
1/2-3/4 cup raisins (you can leave these out or try dried cranberries)
2 apples, cored and diced, I used Granny Smith
Cinnamon Sugar mixture to sprinkle on top

Directions:
Preheat oven to 350 degrees. Spray a 9 by 13 pan with cooking spray. Set aside.
In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, allspice, and cloves.
In the bowl of a stand mixer, beat the butter with the sugars on medium until creamy. This will take a minute or two. Scrape down the sides if necessary.
On low, add the eggs, one at a time. Beat until combined. Add in the vanilla. Beat on medium until everything is smooth and mixed together.
Turn mixer on low. Add a little flour. Slowly mix and add until all of the flour is combined. Don't over mix.
Stir in the raisins and apples.
Spread the dough evenly into prepared pan. Use a spatula to make sure the dough is nice and even. Sprinkle the dough with the cinnamon/sugar mixture.
Bake for about about 30 minutes. You want the bars to be golden brown.
Remove the pan from the oven and cool on a rack. Cut the bars once they are cool. Serve and enjoy!

If you like these bars, you might also like:
Apple, Pecan, and Cinnamon Crumble Bars from Dessert First
Caramel Apple Bars from Recipe Girl
Apple Pie Bars from Cookie Baker Lynn
Applesauce Spice Bars from Two Peas and Their Pod

Pumpkin Chocolate Chip Oatmeal Cookies

I hope you are not sick of pumpkin recipes, because I have another one for you today:) I love pumpkin chocolate chip cookies. They are a MUST bake every fall. This year I did some playing around and came up with a fabulous Pumpkin Chocolate Chip Oatmeal Cookie.

Halloween is the kick off to the holiday eating season. I decided to create a healthier cookie to balance out the rest of the sugary treats. I cut the butter in half and used applesauce and pumpkin instead. I also used half whole wheat flour and added in oatmeal-yea for added fiber! I did add chocolate chips because I love pumpkin and chocolate together, but raisins or dried cranberries would be good too!

I loved these cookies. They are plump, cakey cookies that don't disappoint. I put some in the freezer and I liked them better frozen:) Mmmmm!

Pumpkin Chocolate Chip Oatmeal Cookies

(Printable Recipe)

4 T unsalted butter, at room temperature

½ c. brown sugar

1/3 c. white sugar

1/4 c. applesauce

¾ c. pumpkin

1 egg

1 ½ tsp. vanilla

1/4 tsp. salt

1/2 tsp. baking powder

1/2 tsp. baking soda

1 tsp. cinnamon

¼ tsp. nutmeg

¼ tsp. all spice

¾ c. all purpose flour

1/2 c. whole wheat flour

1 1/4 c. oats

1 cup chocolate chips

1. Preheat the oven to 350 degrees.

2. Cream the butter with the sugars until soft and creamy, using a mixer.

3. Add in applesauce, pumpkin, egg and vanilla.

4. In a separate bowl combine the salt, baking powder, soda, cinnamon, nutmeg, all spice, and flour. Whisk the ingredients together.

5. Add flour mixture to wet ingredients, with the mixer on low. Mix until blended.

6. Add the oats and briefly mix. Stir in the chocolate chips.

7. Scoop tablespoons of dough onto a baking sheet that has a Silpat or parchment paper. 8. Bake the cookies for 10-12 minutes! Let cool on a rack.

If you like my pumpkin cookies, you might also like:
Pumpkin Cookies with Caramel Frosting from Baking Addiction
Spicy Pumpkin Whoopie Pies from Andrea Meyers
Pumpkin Chocolate Chip Bars from Whipped
Spiced Pumpkin Cookie Cakes from Pink Stripes
Pumpkin Cupcakes from Two Peas and Their Pod

Chocolate Chip Cookie Cupcakes

I usually don't "do" cakes or cupcakes. We aren't big cake eaters and I hate wasting food. Cookies are much easier to pawn off on people and we can freeze the dough or leftovers. I checked out Martha's Cupcake book from the library and decided it was time to give cupcakes a chance. Of course, I chose to bake Chocolate Chip Cookie Cupcakes. I just love my cookies, sorry, it is an addiction:) I am slowly branching out though...baby steps:)

A cookie and a cupcake comibined? Hmmm. I wasn't sure what to expect. Would it be more like a cookie or more like a cupcake?

I had a little trouble getting them out of the paper cupcake wrappers. The tops of the cupcakes were peeling off. I wasn't planning on frosting them so I flipped them over and I am so glad I did. The chocolate chips made them presentable.

I took these to a neighborhood event and they were the first thing to go. So were they more like a cookie or a cupcake? Bake them and you decide:) Either way they are a tasty treat.

Chocolate Chip Cookie Cupcakes

Recipe from Martha Stewart

(Printable Recipe)

1 1/2 cups flour

3/4 tsp. baking powder

1/2 tsp. salt

2 sticks unsalted butter, at room temperature

3/4 cup sugar

3/4 cup brown sugar

3 large eggs

1 tsp. vanilla

1 cup milk (I used skim)

1 cup chocolate chips (I used semi-sweet)

1. Preheat the oven to 375 degrees. Line 24 muffin cups with paper liners.

2. Whisk together the dry ingredients-flour, baking powder, and salt.

3. Cream the butter and sugars together on high speed, using a mixer. Mix until creamy and smooth. Add in the eggs, one at a time. Scrape down the bowl. Add in the vanilla and beat until smooth.

4. On low, add in the flour mixture in two batches, alternating with the milk. End with the dry ingredients. Stir in the chocolate chips by hand.

5. Pour batter into the muffin cups, use about a 1/4 cup. Bake cupcakes for about 20 minutes. Use a toothpick to test them. It should come out clean when they are done baking.

6. Transfer cupcakes to a wire rack and cool before removing papers.

7. I removed the papers and served the cupcakes upside down to show off the chocolate chips. You can make frosting if you wish.

You might also like:
Chocolate Chip Cookie Dough Cupcakes with Brown Sugar Frosting from Peabody
Chocolate Chip Cupcakes from Bake or Break
Peanut Butter Chocolate Chip Cupcakes from Phemomenon

Pumpkin Cupcakes with Maple Frosting from Two Peas and Their Pod

Whole Wheat Chocolate Chip Oatmeal Cookies

Every time I am in the mood to bake, I ask Josh for suggestions, he always gives me the same response, "make your oatmeal chocolate chip cookies." They are really good cookies, a true classic, but I like to pretend my kitchen is a lab. I love experimenting with new recipes and ingredients. I get bored making the same recipe all of the time. I decided to mix things up and use whole wheat flour to make chocolate chip oatmeal cookies.

I wasn't sure how the whole wheat flour would affect the cookies, but they turned out great! I think I love these even more than my standard recipe. The cookies were crisp on the edges and soft and chewy in the middle. The whole wheat flour added a slight nutty and wholesome flavor.

Josh wasn't home when I baked these, so I asked him to guess the "secret ingredient." He is not very good at this game, he was guessing everything but whole wheat flour. When I told him I used all whole wheat flour, he was surprised. The cookies are not dense or "healthy" tasting, they are just delicious:)

Whole Wheat Chocolate Chip Oatmeal Cookies

(Printable Recipe)

1 1/4 cup whole wheat flour

1/2 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

1/2 cup dark brown sugar

1/2 cup granulated sugar

1/2 cup butter, softened to room temperature

1 egg

1 1/2 tsp vanilla

1 T milk (I used skim)

1 cup rolled oats

1 cup semisweet chocolate chips

Directions:

- Preheat the oven to 350 degrees.

- Sift together the flour, baking soda, baking powder, and salt in a medium bowl. Set aside.

- Using a mixer, cream the sugars with the softened butter for about two minutes.

- Add in the egg, vanilla, and milk. Mix until smooth.

- Slowly add the dry ingredients into the wet ingredients, with the mixer on low. Mix just until flour disappears. Don't over mix.

- Stir in the oats and chocolate chips by hand.

- Form rounded cookie dough balls, using about 1 T of dough. Place dough balls on a cookie sheet lined with parchment paper or a Silpat.

- Bake cookies for 11-12minutes or until lightly golden around the edges. Let cookies sit on the cookie sheet for a couple of minutes to set up. Then move to a cooking rack. Makes around 2 dozen cookies.

If you like these cookies, you might also like:
Whole Wheat Cranberry Cookies from Andrea's Recipes
Malted Whole Wheat Cookies from Cafe Johnsonia
Whole Wheat Raspberry Almond Thumbprint Cookies from Pinch My Salt
Homemade Graham Crackers from Two Peas and Their Pod

Recipe for Apple Cinnamon Oatmeal Cookies

Today is the perfect day for Apple Cinnamon Oatmeal cookies. Fall is here! It was in the 90's yesterday and today it is only in the 40's. I had to get out my warm clothes out this morning. I am all bundled up!

These cookies are hearty, comforting, and perfect for fall. I used applesauce to replace some of the butter, so they are also healthier than your average cookie:)

I added in all of my favorites: cinnamon, nutmeg, all spice, vanilla, diced apples, oatmeal, and cinnamon chips. Our house smelled fabulous while the cookies were baking. I tried one fresh out of the oven and immediately melted. The apple cinnamon cookies were soft, wholesome, and full of fall flavors.

If you are in need of some fall comfort, try these Apple Cinnamon Oatmeal cookies! Plus, an apple a day keeps the Dr. away-even in cookie form:)

Apple Cinnamon Oatmeal Cookies

(Printable Recipe)

1 1/4 cups all purpose flour

1/2 tsp. baking soda

1/2 tsp. baking powder

1/2 tsp. salt

Pinch of fresh nutmeg

Pinch of all spice

1/2 tsp. cinnamon

4 T unsalted butter, at room temperature

1/4 cup sugar

1/2 cup dark brown sugar

1 egg

1 tsp. vanilla

1/2 cup applesauce

1 apple, diced (I used Granny Smith)

1 1/4 cup oats-not quick cooking

3/4 cup cinnamon chips

1. Preheat the oven to 350 degrees. Line a cookie sheet with a Silpat or parchment paper.

2. In a large bowl add the flour, baking soda, baking powder, salt, nutmeg, all spice, and cinnamon. Whisk until combined.

3. In the bowl of a mixer combine the butter and sugars until smooth. Add in the egg and vanilla. Mix until combined.

4. With the mixer on low, add in the applesauce and diced apple. Mix until well combined.

5. On low, slowly add in the flour mixture. Don't over mix. Mix just until the flour mixture disappears.

6. Stir in the oats and cinnamon chips. Drop rounded tablespoons of the cookie dough onto the cookie sheet. Place the cookies 2 inches apart.

7. Bake for 10-12 minutes. Let the cookies cool on the cookie sheet for a couple of minutes. When set, transfer them to a cooling rack.

If you like these cookies, you might also like:

Iced Oatmeal Applesauce Cookies from Two Peas and Their Pod

Caramel Apple Cookies from Good Life Eats

Caramel Apple Cream Cheese Cookie Bars from Picky Palate

Applesauce Spice Bars from Two Peas and Their Pod

Favorite Fall Treats

We are in San Francisco for the Blogher Food conference, but I wanted to share a few of my favorite fall treats. I never forget about my faithful blog readers:) I hope you find a treat or two below to make this fall. Enjoy!

Pumpkin Roll- I love making pumpkin rolls in the fall. Don't let the roll intimidate you, I promise they are easy to make. I always make a couple and keep them in the freezer. They freeze really well and when you have surprise company you can pull one out to enjoy.

Pumpkin Pancakes with Cinnamon Syrup-Pumpkin pancakes make the perfect fall breakfast treat. Serve them with homemade cinnamon syrup and you will be in heaven.

Apple Crisp with Cinnamon Ice Cream-Apples are my favorite. I have to eat one every day. Enjoying them in apple crisp makes them even better. Top the crisp off with cinnamon ice cream for an extra special fall dessert.

Caramel Corn-Make a big batch of caramel corn to watch your favorite football team this season! Be careful though, it is very addicting:)

Cinnamon Toffee Oatmeal Cookies-The cinnamon and toffee are the perfect match in this cookie. Grab a cold glass of milk for your dunking pleasure!

Pumpkin Apple Muffins with Cinnamon Streusel Topping-These muffins are healthy and delicious! I like to make mini muffins for portion control and for the cuteness factor:)

I hope these treats make your fall season extra special! We will be back on Tuesday. Have a great weekend everyone.

Chocolate Chip Oreo Cookie Recipe

Over the weekend Josh’s brother, Ben, and his wife, Whitney, came to visit from California. We spent most of the weekend hanging out with our good friend Lincoln. We lounged by the pool, watched movies, went out for sushi, and had a little bbq.

Of course I made some time for baking. I love baking in the Dewey’s kitchen and Lincoln is one of my best taste testers:) He loves Oreos so I decided to try Picky Palate’s Chocolate Chip Oreo Cookies.

The recipe starts out as a basic chocolate chip cookie, but then you stir in crushed up Oreos. Two cookies in one, a dream come true! They were a hit at the bbq and Lincoln said there was almost a fight for the last cookie!

These cookies are definitely a crowd pleaser and they are Lincoln approved! I recommend you try these soon!

Chocolate Chip Oreo Cookies
Source: Picky Palate

(Printable Recipe)

1 stick softened butter

6 Tablespoons sugar

6 Tablespoons brown sugar

1 egg

½ teaspoon vanilla (I used 1 tsp.)

1 ¼ Cup flour

½ teaspoon baking soda

½ teaspoon salt

10 broken pieces Oreo Cookies

1 cup chocolate chips

Preheat oven to 350 degrees F. Cream butter, and sugars until well combined. Add egg and vanilla until mixed well. Place flour, baking soda and salt into a large bowl, stir to combine. Slowly add dry ingredients to wet ingredients then stir in Oreos and chocolate chips until just combined.

With a medium cookie scoop, scoop onto a parchment or silpat lined baking sheet. Bake for 7-9 minutes (I had to bake mine for 10) or until cooked, but still soft. Let cool on baking sheet for 3 minutes before transferring to cooling rack.