Archive for the ‘Cookies’ Category


Dark Chocolate Strawberry Oatmeal Breakfast Cookies

July 6, 2012

Yep, another cookie recipe. And it has dark chocolate in it. I think if I could, I would stick dark chocolate in everything. I’m thinking a dark chocolate panini with some sort of fruit should be happening in this house soon. And cheese. Dark chocolate, cheese, and fruit. Perfect.

If you eat these cookies straight out of the oven, it’s like eating a chocolate-covered strawberry. Oh, my.

Yep, they’re that good.

And if you wait awhile for them to cool you get all the other flavors of the cookie: banana, a hint of coconut oil, the crunchiness of the almonds.

Melted chocolate for breakfast? Yes, please!

So, do yourself a favor and make these. Eat them with coffee, or tea (if that’s your thing). And, hey, if you stumble across some dark chocolate, please send it my way.

Dark Chocolate Strawberry Oatmeal Breakfast Cookies

recipe adapted from Tea with Me


  • 2 cups old-fashioned oats
  • 1/4 cup whole wheat pastry flour
  • 2 T ground flax
  • 1/4 cup slivered almonds
  • 1/4 tsp sea salt
  • 2 ripe bananas, mashed
  • 1/4 cup coconut oil, melted
  • 2 T honey
  • 1 tsp vanilla extract
  • 1/4 cup dark chocolate chunks or chips
  • 1 cup strawberries, diced


  1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper, and set aside.
  2. In a large bowl, mix the oats, flour, flax, almonds, and salt.
  3. In another bowl, combine the bananas, coconut oil, honey, and vanilla extract. Pour banana mixture over oat mixture and mix well, until all is combined. Stir in chocolate. Then gently fold in strawberries.
  4. Using a tablespoon, place dough on the lined baking sheet. Bake 10-15 minutes or until lightly browned and fragrant. Cool on a wire rack.
  5. Enjoy!

— the Jilb


Triple Chocolate Biscotti

June 25, 2012

We love, love, love biscotti in this house, especially with coffee. I’ve been meaning to put up a biscotti recipe since Christmas but never got around to it.

The original of this recipe comes from The Tummy Train, a food blog that I found awhile ago that has some of the tastiest recipes I’ve seen. I tweaked the recipe a bit, getting rid of some of the sugar, adding in some whole wheat pastry flour, and adding in some chocolate-covered almonds instead of the regular ones. The results? Perfect chocolate biscotti.

These Triple Chocolate Biscotti are chocolate-y (obviously), crunchy, and as I said perfect with a cup of coffee. I’ve found that they get better with age. I would make these a few days ahead of when you want to serve them. The first day they are still delicious, but not quite as crunchy as I would like.

Triple Chocolate Biscotti

recipe adapted from The Tummy Train


  • 1/3 cup white chocolate chips
  • 1 cup whole wheat pastry flour
  • 1 cup all-purpose flour
  • 1/3 cup cocoa powder
  • 2 tsps baking powder
  • 1/2 tsp salt
  • 2 tsps instant espresso or coffee powder
  • 2 eggs
  • 2 egg whites
  • 1/4 cup sugar
  • 1 tsp vanilla extract
  • 1/3 cup chocolate-covered almonds (or regular toasted whole almonds)
  • 1 T milk (if needed to bring dough together)
  • 1 cup chocolate chips, melted and then mixed with 1 tsp instant coffee granules (optional)


  1. Preheat oven to 300 degrees. Line a baking sheet with parchment paper.
  2. In a large bowl, combine the white chocolate chips, flours, cocoa powder, baking powder, salt, and coffee powder. Set aside.
  3. In another bowl, whisk the eggs and egg whites with the sugar and vanilla until well-blended. Stir in the flour and nuts. At this point I added in a tablespoon of milk to bring the dough together. You may be able to leave that out though depending on how sticky your dough is.
  4. Scrape the dough onto the lined baking sheet making two skinny strips, at least 1/2-inch apart. Use a spatula to even up the strips.
  5. Put the pan on the lowest rake and bake 35-40 minutes or until the loaves are firm but springy to the touch. Set the pan on a rack to cool for at least 15 minutes, leaving the oven on.
  6. Transfer the loaves to a cutting board. Use a sharp, serrated knife and cut the loaves on a diagonal, about 1/2-inch slices.
  7. Stand the slices back on the lined baking sheet, a 1/2-inch apart. Toast them 20-25 minutes. Cool completely when done.
  8. Once biscotti is cool, dip tops in the melted chocolate chips and stand on wax or parchment paper. Let chocolate harden and then store in the fridge.
  9. Enjoy!

— the Jilb



Cinnamon Roll Cookies with Brown Butter Frosting

June 18, 2012

These cookies taste exactly like a cinnamon roll. They’re sweet, chewy, and have a hint of cinnamon.

These are the best cookies I’ve made lately. (And I don’t think it’s just because we’ve been on a “health” kick that excludes cookies made with sugar, butter, blah, blah, blah).

Sometimes you just need an old-fashion cookie that has sugar in it. Seriously.

When I took my first bite of one of these cookies, I had to sit down. And then I sighed. True story.

And then I thought about calling Reinman to get his butt home to try one of these. But then reality set in, and I just patiently waited for him to get home from work.

So, I did what any good wife and mother would do, I hid all the cookies until Reinman got home so we could eat them all after the kids went to bed. I’m that good.

Please make these cookies. You will not be disappointed!!

Cinnamon Roll Cookies with Brown Butter Frosting

recipe slightly adapted from Yes, I Want Cake



  • 1/4 cup butter
  • 1/2 cup sugar
  • 1 egg
  • 1/2 cup milk
  • 1/2 tsp vanilla
  • 1 cup whole wheat pastry flour (or whole wheat flour or you could do all all-purpose flour)
  • 1/3 cup all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 2 tsps cinnamon
  • 1/4 tsp salt
  • 1/3 cup cinnamon chips


  • 2 T butter
  • 1 cup powdered sugar
  • 1/4 tsp vanilla
  • dash of cinnamon
  • 2 T water (more if needed)


  1. In a large mixing bowl, beat the butter and sugar until light and fluffy. Mix in your egg, milk, and vanilla, beating until well-combined.
  2. In another bowl, combine the flour, baking powder, baking soda, cinnamon, and salt.
  3. Add flour mixture to butter mixture, mixing well. Add in cinnamon chips. Cover and refrigerate for at least an hour.
  4. Preheat oven to 425 degrees. Line a baking sheet with parchment paper, and using a tablespoon drop cookie dough about two inches apart on the baking sheet. Bake 7-8 minutes or until lightly brown. Remove to a wire rack and let cool completely.
  5. While cookies are cooling, melt your butter on medium heat in a small saucepan until golden brown (about 5 minutes). Take butter off heat, and stir in the powdered sugar, vanilla, cinnamon, and water. Mix and if you need more water to make the frosting spreadable go ahead and add that now. Frost the cooled cookies and enjoy!!

— the Jilb


Batman Cookies (and some other ones, too)

May 30, 2012

So, birthday cookies. I’ve gotten real caught up in making and decorating sugar cookies lately. I’m kind of obsessed and it’s probably not a good thing, especially when I’m trying to cut out sugar. Ha!

The kids really wanted a Batman themed birthday party. We’ve done cupcakes, cake, and all that jazz, so I thought something different would be fun. In comes the Batman Cookies.

I figured I would decorate these like I did the last sugar cookies I made, which was to pipe an outline, flood the cookie with royal icing and then once that was dry (the next day), I would pipe an outline again and put sprinkles on them. Well, for the Batman cookies I was going to pipe the Batman logo, flood black icing in the middle of the logo, let that dry until the next day, and then pipe a yellow outline around the cookies, and then flood the rest of the cookie yellow. That seemed like a lot of work (which I was totally willing to do!), and then I stumbled across something that changed the way I ended up doing these. Over at Vanilla Bean Baker, she piped the Batman logo on wax paper, flooded it was black icing, and then let it sit overnight. Then the next day, I outlined my cookies in yellow, flood it with yellow icing, and after waiting a few minutes I put the black Batman logo on top of the icing.

You can see in the third picture what happens if you put your logos on right away. The icing went over the outline. So, I took one for the team and ate half of it. Pretty tasty. I found that if I waited at least 5 minutes before I put the logo on, I didn’t have any cookies problems.

I also decided to do some number cookies. The Princess will be turning 5 next month, and the Twins turned 3, so that’s what we did.

These were a piece of cake. I outlined the numbers first using piping icing, then I flooded them with flooding icing, and decorated them right away with leftover yellow piping icing from the Batman cookies. See the hearts in the purple “5” cookies? Those are my favorite. All I did was put a bunch of yellow dots in the middle of the cookie and then I took a toothpick and dragged it through the yellow dots. So easy and so cute!

If you’re thinking about making cookies like these you should head over to The Sweet Adventures of Sugar Belle. She’s where I got my Sugar Cookie recipe, my Royal Icing recipe, and the many, many tips on how to do cookies like these. I pretty much followed all her recipes, and tips to a T and these are what I got:

— the Jilb


Bite-Sized Brown Butter and Cinnamon Chip Cookies

May 25, 2012

Yep, another yummy cookie recipe.When it comes to cookies, I really can’t help myself. I probably bake one to two different kinds of cookies a week. And I have tiny mouths that will eat them all.

I adapted this recipe from Baker Bettie, a lovely blog with lots of fun recipes. As usual, I changed a few things about the recipe mainly because I was out of ingredients. Cinnamon chips in place of dark chocolate, and walnuts in place of pecans. From this recipe, I learned how to make oatmeal flour: put oatmeal in a blender and blend until it turns into flour. Easy!

Brown Butter and Cinnamon Chip Cookies

recipe adapted from Baker Bettie


  • 1 stick butter
  • 1/3 cup dark brown sugar
  • 1 egg
  • 1/2 T vanilla extract
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/8 tsp cinnamon
  • 1/4 tsp salt
  • 1 cup whole wheat pastry flour
  • 2/3 cup oatmeal flour (oats ground to a fine flour in a blender)
  • 1 T flax seed meal
  • 3/4 cup cinnamon chips (found in the baking aisle by the chocolate chips)
  • 1/2 cup walnuts or pecans


  1. Heat butter in a small saucepan over medium heat. Heat until butter melts and becomes an amber color, and gives off a nutty smell. Set aside to cool.
  2. Preheat oven to 375 degrees. Line a baking sheet with parchment paper and set aside.
  3. In a large bowl, cream butter and sugar until fluffy. Add egg and vanilla and beat until well mixed.
  4. Add baking soda, baking powder, salt, and cinnamon and mix until incorporated
  5. Mix in the flours and flax seed in small batches until a stiff dough forms.
  6. Fold in cinnamon chips and walnuts.
  7. Using a teaspoon as your scoop, put your dough an inch apart on your baking sheet. Press dough down a tiny bit, and then bake 5-6 minutes or until bottoms are golden brown.
  8. Move to a wire rack and let completely cool.
  9. Enjoy!

— the Jilb


The Week That Was: Cookie Edition

May 22, 2012

This past week all I did was bake cookies. And frost cookies. And eat cookies. Seriously. And I loved it.

With the help of a couple of girls, we made around 150 cookies for my sister-in-law’s bridal shower. We did cookies cut out in the shapes of flowers, the letter “J”, the letter “M”, and the letter “K.” It was a lot of work, but so worth it, and so fun!

The recipe I used was from The Sweet Adventures of Sugar Belle. This is now my go-to cut out sugar cookie recipe. I’ll be using it again next week because we have a couple birthdays coming up and there has been a request for a certain caped crusader in cookie form. So, more pictures of that to come in a week or two. If you’re interesting in exactly what recipe I used here’s the link to the sugar cookie, and then here’s the link to the royal icing. They were a lot easier to make than I thought they would be.







— the Jilb


Monster Cookies My Way

May 11, 2012

Last week I saw these monster cookies on Whisky Drinkin’ Chimney Sweep, and thought, “Oh, my goodness. I need to make these right away!” So, I did. With a few modifications.

I halved the recipe (because who needs 48 monster cookies!!! Okay, maybe I do), cut out most of the sugar, added some honey, walnuts, coconut oil, flaxseed meal, instant coffee grounds, and dark chocolate. Boo-ya!

These cookies didn’t spread out as much as the originals did, but I didn’t really care. They’re really filling, and very, very yummy. And healthy! (As healthy as cookies can be, except for maybe these Carrot Cookies.)

These are my new favorites. They might be almost 300 calories a cookie, but they’re so filling that I am satisfied with only one. And let me tell you that’s really hard to do. When making cookies I usually eat about 3 tablespoons of the cookie dough, then go on to eat anywhere from 1-10 cookies throughout the day. And then it’s time to say goodbye to my diet.

Since I have no self-control when it comes to cookies, I try not to make any. But you can see how that goes, seeing as I usually have a new cookie recipe each week.

Monster Cookies

recipe adapted from Whisky Drinkin’ Chimney Sweep


  • 3 eggs
  • 1/4 cup honey
  • 1/4 cup brown sugar
  • 1/4 cup butter, at room temp
  • 2 T coconut oil, melted at room temp
  • 1/2 cup peanut butter
  • 1/2 T vanilla extract
  • 3 cups oats (not instant)
  • 3/4 cup flour (I used whole wheat pastry flour)
  • 2 tsp. baking soda
  • 1/2 tsp. kosher salt
  • 1/4 cup flaxseed meal
  • 1 cup walnuts, chopped
  • 1/2 cup white chocolate chips (or whatever chocolate chips you want)
  • 1/2 cup dark chocolate, chopped (I did 2 oz. of a chocolate baking bar)
  • 1 T instant coffee granules


  1. Beat eggs, honey, brown sugar, butter, and coconut oil in a large bowl. Add peanut butter and beat until smooth. Then beat in vanilla extract.
  2. In a separate bowl, whisk oats, flour, baking soda, salt, and flaxseed using a whisk. Stir flour mixture into peanut butter mixture using a wooden spoon. Then stir in walnuts, chocolate chips, dark chocolate, and coffee granules. Mix until everything is incorporated.
  3. Line a baking sheet with parchment paper. Using a 1/4 cup measuring cup put mounds of dough on the baking sheet. Cover and refrigerate at least two hours up to overnight.
  4. Preheat oven to 325 degrees. Bake 6 cookies at a time for 17-20 minutes or until bottoms are brown. Let cool on baking sheet for a few minutes and then move to a wire rack to cool completely.
  5. Enjoy!!

— the Jilb