Category Archives: Cookies

Secret ingredient peanut butter cookies

It’s that time of year when you have so much zucchini in the garden you don’t know what to do with it all. Here is a recipe that I tried to make slightly more heart healthy than the original from TOH. Once the cookies cool you cannot even tell there is zucchini “Hidden” inside. Which makes zucchini the secret ingredient.

Preheat oven to 350. Line cookies sheets with parchment paper.

This recipe yields 42 cookies using a number 40 size scoop.

Ingredients:
1 cup whole wheat flour
2 cups ap flour
2 TB ground flaxseed
1/4 cup vegetable shorten or unsalted butter
1 1/2 cups of crunchy peanut butter
1 cup brown sugar (not packed)
1/2 cup granulated sugar
2 eggs
1 Tsp pure vanilla extract
1 tsp kosher salt
1/2 tsp baking soda
1/2 tsp baking powder
1 cup shredded & peeled Zucchini

Directions:

1. In a large bowl cream with hand mixer peanut butter, sugars, and flaxseed.

Until thoroughly combined.

Add one egg in at a time. Mixing after each addition.

Add flours, salt, baking soda, baking powder, and mix until well combined.

Add in shredded zucchini.

Using size 40 scoop portion out onto parchment paper-lined cookie sheet.

Bake for 15 minutes or until slightly browned.

Flatten slightly with cooking sprayed glass cup prior to placing in oven.

Remove from pan right away onto cooling rack.

Enjoy!

Whole Grain Oat Rhubarb Cookies

My husband and I have oodles of rhubarb this time of year. We were in the mood for some cookies. I adapted this recipe from the TOH website to cut down on the saturated fat.

Yields 32 cookies using a size 60 scoop. Preheat oven to 350 and bake for 13 minutes.

Ingredients :
3/4 cup raw sugar
1/2 canola oil
1/2 tsp pure vanilla extract
1 egg or 2 egg whites or 1/4 cup egg substitute
1/2 cup white chocolate chips
1/2 cup dried cranberries
3/4 cup fresh rhubarb (patted dry)
1/4 tsp kosher salt
1/2 tsp baking soda
1/4 tsp ground Vietnamese cinnamon
A pinch of nutmeg
1 1/4 cup 100% old fashioned oats
3/4 cup whole wheat pastry flour

Directions:
Line half sheet pans with parchment paper and preheat oven to 350 degrees.

In a large bowl mix canola oil, and sugar together well. Than add egg and vanilla together whisk to incorporate.

In a medium bowl whisk together flour, oats, salt, baking soda, cinnamon, and a pinch of nutmeg.

Whisk to incorporate all dry ingredients together well. Add the dry ingredients into the wet.

Mix with spatula to incorporate.

Add chopped rhubarb, cranberries and white chips fold into cookie batter.

Use a number 60 scoop to measure out into perfect size cookies. Please keep in mind they are very wet and may want to fall apart but will bake just fine.

Bake for 12 to 13 minutes. The rhubarb makes these pretty moist. I let them sit on the pan for about a minute before letting the cool off on wire rack.

Once the cookies are cooled if you wish drizzle them with some melted white chocolate for a special touch.

Place 2/3 cup white chocolate in microwave keep heating by 30 second sections until melted. Place in a squeeze bottle and make zig zag marking!

Enjoy!

Graham Cracker Chocolate Chip Cookies

My husband’s favorite cookie is a chocolate chip cookie so I’m always looking at ways to reinvent the wheel. As you all know I get bored and tired of you making the same recipes. One of his other favorite bedtime snacks is milk and graham crackers. You can only imagine when I came across this recipe I just had to try it. This recipe is truly a marriage of two of his favorite sweets. Believe it or not it beat out his all time favorite dark chocolate chip cookies

This recipe yields 4 dozen cookies

Ingredients :

1.5 cups Graham Cracker crumbs
1.5 cups of sugar
1 cups AP Flour
1/2 cup whole wheat flour
1 cup of chocolate chips (dark is my husbands favorite) but you pick you poison)
1 cup of unsalted butter (two sticks)
2 eggs (local or egglands best)
1 tsp vanilla extract high quality
1 tsp salt
2 tsp baking soda

Preheat oven to 350. Line 1/2 sheet pans with parchment paper.

1. Cream butter and sugar together in stand mixer on medium high speed.

2. In a separate bowl whisk together flours, graham cracker crumbs, and salt.

3. Once sugar and butter creamed add eggs one at a time on medium low speed. Then gradually add flour ingredients slowly on a low speed.

Once combined thoroughly.

Remove the whisk and fold in the chocolate chips.

Spoon out using a size 60 scoop.

Bake for 11 minutes. Let the cookies set on the pan for 2 minutes (they will continue to bake).

Remove and allow to cool on wire rack. Enjoy with some skim milk!

Key Lime Cookies

My husband’s favorite cookie is an orange cookie that his mom always made growing up. She still makes them to this day. Matter of fact it is not Christmas without them. They are best served cool. This Christmas I thought, well if the cookies taste so mouth watering delicious with orange juice I bet they will be divine with key lime juice….

Recipe yields 48 cookies (using a size 40 scoop)

Cookie Batter Ingredients:
4.5 cups of all purpose flour
1/2 cup unsalted butter (room temperature) (1 stick)
1/2 cup crisco
2 cups sugar
2 eggs
1 cup buttermilk
1 tsp baking sofa
2 tsp baking powder
4 key limes juiced and key lime zest

Frosting :
Key lime juice about 3 key limes ( each key lime yields about 1 TB of juice)
4 TB unsalted butter (melted)
1 to 2 TB of skim milk (depends on how thick you want the frosting)
1 1/2 cup powered sugar
1 drop of green food coloring (optional)

Preheat oven to 350 degrees

1. Cream sugar, crisco, and butter in stand mixer on medium speed.

2. Add one egg at a time and mix using paddle attachment.

3. Add lime juice and zest and mix on medium speed.

4. Place baking soda in buttermilk and let sit for a minute

5. Add the buttermilk solution to the batter and mix to incorporate.

6. Add the flour and baking powder and mix on low speed to incorporate all the dry ingredients.

The batter is a thick batter so don’t fret.

7. Using number 40 scoop place 9 to 12 cookies on a half sheet pan. Bake the cookies for 10 to 13 minutes (my oven 12 minutes).

You don’t want these cookies to brown so do not let them over bake in the oven.

8. Place cookies on a wire rack for 1 minute. Remove the cookies from the pan and let cool completely before frosting.

9. Place all the frosting ingredients in a bowl and mix. Add milk until you reach your desired frosting consistency.

10. Spoon the frosting on the cooled cookies and move spoon around in circular motion spread evenly.

Store in a cool place. Everyone always enjoys the cookies cooled best.

Oatmeal Raisin Cookies

My nephew stayed the night last night and one of his favorite things to eat is raisins. I wanted to make something he could help assist with in the kitchen and cookies came to mind.

Preheat Oven to 350 degrees and line half sheet pans with parchment paper.

This recipe yields 62 cookies using number 60 scoop!

Ingredients:
1 1/2 cup of Quick Oats
1 1/2 cup of 100% old fashion oats
1/2 cup whole wheat flour
1 cup AP flour
1/4 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp pure vanilla
1/2 cup unsalted butter (room temperature) aka one stick
1/2 cup canola oil
1 1/2 cup raisins
2 large eggs
1 cup brown sugar not packed
3/4 cup granulated sugar

Directions:

Beat butter in stand mixer until fluffy.

Add oil and vanilla along with sugars and mix.

Add one egg at a time.

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Mix after each addition.

Set aside.

In a separate bowl sift together flours, salt, baking powder, and spices.

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Add the flour mixture ingredients into the wet.

Mix until combined.

Fold in oats.

Now fold in raisins.

Scoop out into parchment paper lined cookie sheet and bake for 18 minutes or until lightly browned around edges.

Enjoy!

I know my nephew sure did.

Triple Chocolate Hazelnut Cookies

My husband and I went to a taste of home show in October we were given a few jars of chocolate hazelnut spread and I have been itching to use it ever since! Since we are getting close to Christmas I cannot imagine a better time then now to incorporate the spread into cookies! This recipe was inspired by Jiff’s Jiff’s Double Chocolate Hazelnut Cookies

Preheat oven to 325 degrees. Line a half sheet baking pan with parchment paper (makes for easy clean up)!

Ingredients:
1 1/4 cup AP Flour
2/3 cup high quality cocoa powder
3/4 cup sugar
1/3 cup skim milk
1/2 kosher salt
1 tsp baking powder
1 & 1/4 cup white chocolate chips
1/2 cup vegetable shorten
1/2 cup chocolate hazelnut spread
1 tsp Mexican vanilla extract
Sugar to roll cookies into (1/4 cup)

Yields about 36 to 38 cookies using a number 60 scoop.

1. Beat shorten and sugar together until fluffy.

2. Add vanilla and continue to beat.

3. Add hazelnut spread and continue to beat with paddle attachment.

In a separate bowl sift flour, cocoa powder, salt and baking powder.

Now mix ingredients together with spoon.

Start to add flour and alternate between flour and milk and beat after each addition to incorporate ingredients together.

The dough will appear very soft. Add in chips.

Bake at 325 degrees for 10 to 12 minutes.

Pumpkin Spice Cookies with Cinnamon Chips

I love pumpkin! So does my husband…. these cookies are a combo of our favorite chocolate chip cookie with a few things substituted to make it seasonal and delectable. The purée and pudding mix makes the cookies very moist.

Ingredients:
1.5 sticks butter or margarine (room temperature) aka 3/4 cup
1/4 cup pumpkin purée
2/3 cup brown sugar (not packed)
2/3 cup granulated sugar
2 eggs (room temperature)
1 tsp pure vanilla extract
2¼ cups AP flour
1 tsp baking soda
1 tsp salt
1/2 tsp pumpkin pie spice
1 small box pumpkin instant pudding ( you can use sugar free)
1 cup of mini cinnamon chips

Directions
Preheat oven to 350.

1. Beat sugars, butter, and pumpkin purée until light and fluffy in stand mixer.

2. Add vanilla, and one egg at a time. Incorporate but don’t over mix.

3. In a separate bowl sift dry ingredients together ( except for the pudding mix).

4. Gradually on low add in flour mixture.

5. Mix on low/medium until no signs of flour. Add in pudding dry instant pack and mix until incorporated.

6. Fold in cinnamon chips.

7. Line baking sheet with parchment paper and use number 60 scoop for perfectly portioned cookies.

8. Bake for 13 minutes on 350.

9. Let rest on pan for a minute and remove cool on wire rack.

Yields 55 cookies when using # 60 scoop

Enjoy!

Chocolate & Peanut Butter Chips Peanut Butter Cookies

I made these the other day for a change from the tradition chocolate chip cookie! It was definitely a winner! I cannot take credit for this recipe. It is a TOH classic
Chippy Peanut Butter Cookies

Ingredients:

Ingredients
1 cup butter room temperature
1 cup creamy natural peanut butter
1 cup sugar
1 cup packed brown sugar
2 Farm Fresh Eggs
1 teaspoon Mexican vanilla pure extract
2-1/4 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
1 package (11 ounces) peanut butter and chocolate chips

Directions:

Preheat oven to 350 degrees

1. Place the butter, peanut butter, and sugar in a large mixing bowl and whip with electric mixer until the until very fluffy.

2. Reduce speed and add one egg at a time and vanilla.

3. In a separate bowl sift flour, baking soda, and salt. Gradually add dry ingredients to wet.

4. Once mixed without the of sign of flour residue toss in your chips. *** left over mini peanut butter cups work wonders in this recipe as well.

5. Line half sheet pan with parchment paper. I used a number 60 scoop to make perfect sized cookies.

6. Bake for 9 minutes or until golden brown.

Let the cookies set on the baking sheet for an additional minute and move to wire rack.

This recipe will yield around 72 cookies. Be aware the cookie monsters will come out of the woodwork and you might lose count.

Zucchini Oatmeal Cookies

Zucchini! I am bound and determined to make something with Zucchini everyday! Until my supply from the garden is exhausted! I decided to try a new cookie recipe even though I love my grandma’s (which I also have featured on this site). Yum yum!

Ingredients:
2 cups of Zucchini( after drained well it should yield about 1 1/2 cups)
1/2 cup unsweetened applesauce
1/4 cup canola oil
2 eggs or 1/2 cup egg substitute
2/3 cup brown sugar (not packed)
2/3 cup granulated sugar
2 1/2 cup whole wheat pastry flour
2 1/2 cup old fashion oats
2 tsp Vietnamese cinnamon
1/4 tsp nutmeg
2 tsp baking powder
1/2 tsp salt
1 tsp baking soda
1 teaspoon pure vanilla
1/2 -1cups of raisins (optional)

Yields 4.5 dozen

1. Preheat oven to 350 degrees.
Line baking sheet with parchment paper and spray with cooking spray.

2. Mix applesauce, oil, vanilla and sugars in a large bowl. Add eggs and stir until combined.

Ingredients

2. Add flour, soda, baking powder, salt and spiced sifted over wet ingredients.

3. Mix until incorporated. Add zucchini and mix.

4. Mix until zucchini is spread throughout.

5. Now toss in the oats and raisins and fold mixture until mixed throughout.

6. Use scoop of your choice or spoon out onto parchment paper.

7. 12 cookies to a half sheet pan is a nice amount. Bake in oven for 9 to 11 minutes depending on your oven.

Enjoy!

Rhubarb Spice Cookies

Rhubarb Spice Cookies

This recipe was inspired by my grandma’s zucchini cookie recipe. When I went back home for a visit this past Sunday my grandpa gave me more rhubarb. Plus two plants for me to start growing the vegetable in my own garden. I can only hope to have a green thumb like him someday! I am terribly excited to grown my own rhubarb!! My husband chopped up 9 cups of rhubarb tonight for us to freeze. So you will see more posts on rhubarb no doubt.

Yields 4 Dozen using a number 60 cookie scoop.

Ingredients:

1 Cup Whole Wheat Pastry Flour

1 Cup AP Flour

3 TB of ground Flaxseed

1 Tsp of ground Cinnamon

1/2 Tsp of ground Clove

1 Tsp of Baking powder

1 Tsp of Baking soda

1/2 Tsp of Salt

1 Cup of Granulated Sugar

1 Egg

1 Tsp of pure vanilla

1/4 Cup Canola Oil

1/4 Cup butter (unsalted) (1/2 a stick)

1 Cup of Rhubarb chopped

1/2 Cup of chopped walnuts

1/2 Cup of mini Cinnamon Chips

Directions:

Preheat oven to 375 degrees.

1. Throw cut rhubarb into 1/4 cup of sugar and toss to coat. Set aside.

2. Place in mixing bowl butter and remaining (3/4 cup) sugar mix to cream.

3. Add oil, egg, vanilla, and mix.

4. Mix in the chopped rhubarb.

5. While mixing creamed mixture, in a separate bowl sift together flaxseed, both flours, salt, baking soda, baking powder, cinnamon, and cloves.

6. On low speed add in two separate batches the flour mixture to the creamed mixture.

7. Once mixed until all ingredients incorporated detach the whisk attachment.

8. Fold in the cinnamon chips and chopped walnuts.

9. Place parchment paper on 1/2 sheet cookie pan and place 12 cookies to a sheet. Using a number 60 scoop bake for 14 minutes

Enjoy!

A Pinch of Luv

from scratch baking and cooking blog

Category Archives: Cookies

Secret ingredient peanut butter cookies

Whole Grain Oat Rhubarb Cookies

Graham Cracker Chocolate Chip Cookies

Key Lime Cookies

Oatmeal Raisin Cookies

Triple Chocolate Hazelnut Cookies

Pumpkin Spice Cookies with Cinnamon Chips

Chocolate & Peanut Butter Chips Peanut Butter Cookies

Zucchini Oatmeal Cookies

Rhubarb Spice Cookies