Today’s recipe is for sweet and chocolately shortbread made with the addition of toasted oats. The toasted oats add nutty flavour and crisps up the texture. The addition of chopped chocolate just makes the shortbread more delicious.
With the holiday season fast approaching and the weather getting colder shortbread seems to fit the bill! Although for me, shorbread anytime is the right time!!
Despite the fact you need to toast up the oats, with only 7 ingredients in total, these cookies are worth the extra step and I’m sure will make it onto your cookie platter.
Chocolate Chunk Oat Shortbread
From Canadian Living Holiday Baking 2015
3/4 cup large flake oats
1 cup butter, room temperature
1/2 cup packed brown sugar
1 1/2 all-purpose flour
1/4 cup cornstarch
1/2 tsp salt
8 oz chopped semisweet chocolate
Preheat oven to 325F. Parchment line 2 cookie sheets and set aside.
Spread oats on a baking sheet and toast in the oven until lightly toasted, about 7-10 minutes. Cool completely.
In a large bowl, beat butter wth brown sugar until fluffy.
In a separate bowl, whisk together 1/2 cup of the oats, the flour, cornstarch and salt.
Add the dry ingredients into the creamed mixture and stir until combined. It might be necessary to knead the batter together. Fold in chocolate.
Roll 1 tbsp of dough into balls and press the top into the remaining oatmeal. (Alternately, use a medium scoop for larger cookies.) Arrange oatmeal side up about 2 inches apart on cookie sheets. Bake for approximately 12-15 minutes until edges are golden brown. Cool completely.
The other day as I was standing over the counter licking my spoon clean from yet another dip into the Cookie Butter, or as some of you may know it, Speculoos Butter jar, I thought, hmmm, there must be a way to bake this cinnamony sweet goodness into a cookie! Just like peanut butter or Nutella or Reese’s peanut butter chocolate spread why wouldn’t this creamy concoction blend nicely into a cookie, muffin or even the filling for a macaron (ohhh, be still my beating heart, doesn’t that sound scrumptious).
Within minutes I came across a recipe for Cookie Butter White Chocolate Chip Cookies from the blog My Frosted Life and here I am sharing her delicious recipe with you.
The only switch ups I made were to use 1/2 white chocolate chips and 1/2 chocolate chips and to roll the cookies in coarse sugar, usually found at Bulk Barn or Michaels or a cake supply store. I find regular granulated sugar disappears as your cookies bake. Space your cookies out as they will spread while baking. Don’t overbake. 7 minutes doesn’t seem long but you want a nice soft centre with these cookies. Look closely at the edges to see if they have browned as it may be a little tough to tell since the cookie dough is brown!
Besides being deliciously sweet and a little salty these cookies are a great way to use up some of those ‘little bits’ of the sweet and salty items hanging around your kitchen.
My quick to be devoured cookies contained a Wunderbar, some sea salt Caramel baking bits, salted peanuts and a few dark chocolate chips. These are great with pretzels or crushed potato chips for the salty portion or even Bugles…you remember those incredibly addictive delicious snack items. For the the sweet….well, the options are endless…smarties, chocolate chips, butterscotch chips, chopped chocolate or a combination of all of these.
Each time you make these you can create your own unique combination of sweetenuf yumminess. Don’t hesitate, start looking for all those bits taking up valuable space in your cupboards.
Sweet and Salty Cookies
Preheat oven to 350F and parchment line 2 cookie sheets.
1 cup unsalted butter
3/4 cup granulated sugar
3/4 cup brown sugar
1 tsp vanilla
2 1/3 cups all-purpose flour
1 tsp baking soda
3/4 tsp salt
1 cup sweet (chopped chocolate, butterscotch pieces, M&M’s, etc.)
1 cup salty (crushed potato chips, pretzels, Bugles, peanuts, etc.)
In a large bowl, beat together butter with the sugars until light and fluffy. (As always, remember to scrape down sides and bottom of bowl throughout.) Beat in 1 egg at a time and beat in vanilla.
In a medium bowl whisk together the flour, baking soda and salt.
Stir dry ingredients into creamed mixture until combined. Fold in your sweet and salty pieces.
Use a scoop, approximately 2 tablespoon size, and leave a couple of inches between each cookies. Bake for about 12 minutes, rotating pans half way through baking time to ensure even baking.
Butterfingers in a biscotti you ask?! Superb I say…with the addition of crunchy peanut butter these cookies are amazing.
While my friends were shopping for the essential food items to keep us going for our next few days of vacation in Florida, I headed straight for the baking aisle! Never mind about fruits and vegetables and wine, what sweet delights can I pick up in Aisle 5, that are not available at home.
Alas, the choice was minimal. I have been known to be overweight on the suitcase because of a dozen or so packages of Heath Chocolate Bits or peanut butter filled chocolate chips purchased while on vacation. But a few bags of Butterfinger baking pieces did find their way into my suitcase and along with the bottle of Cava and several other items my suitcase was stickered with a “Heavy Load” warning…upside…they didn’t put it on me, so I guess I can still eat a few more of my sweet treats!
I added in the Butterfinger pieces same as I would add in either chocolate chips or nuts to my biscotti. The addition of some almond flour (or almond meal) helps give the biscotti a lighter texture as I don’t love my biscotti rock hard like many of the store bought monster versions!
Without further ado below is my recipe. Enjoy with or without Butterfinger pieces. You can add in whatever your choose or leave them plain. These keep for a couple of weeks on the counter and for several months well wrapped in the freezer.
A reminder to add or subtract baking time to your biscotti’s second bake depending on how ‘dry’ you prefer them. I usually bake mine a minute or two less on each side. They are still crisp and dunkable but don’t need to be dunked to be eaten.
I hope you give these a try and enjoy them as much as I did.
Peanut Butter Butterfinger Biscotti
Preheat oven to 350F. Line 2 cookie sheets with parchment or spray lightly with Pam.
1 cup packed brown sugar
1/2 cup butter, melted
2/3 cup crunch peanut butter
2 1/2 cups all-purpose flour (or half of each of all-purpose/whole wheat)
1/2 cup almond flour or almond meal
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup Butterfinger Bits (or roasted peanuts or chocolate chips)
In a large bowl, beat the eggs with the brown sugar until smooth and then beat in the butter and vanilla. Beat in the peanut butter.
In a medium bowl, whisk together flour, baking powder, baking soda and salt. Using a wooden spoon stir this into the egg mixture in 2 additions. This will form the dough and it may be slightly sticky. Stir in the Butterfinger Bits or chocolate chips.
Divide the dough into 2-3 even pieces (I do 2 pieces as my baking sheets are large).
On a lightly floured surface for dough into logs about 12-inches in length.
TIP: Wet your hands and the dough won’t stick!
Place logs on prepared sheets and using heel of your hand flatten the and shape as needed into rectangles.
Bake for approximately 25-30 minutes (check after 15 minutes to rotate pans and check on how they are baking. Adjust time accordingly.) When biscotti are lightly browned around edges remove from oven and cool.
Turn oven down to 300F.
When biscotti have cooled and firmed up slightly, 15-20 minutes slice into 1-inch pieces with a serrated knife. Place on sides on baking sheet and return to oven. After 8-10 minutes flip biscotti’s and bake an additional 8-10 minutes.
I have never met a Brownie I didn’t like. Whether cakey, chewy, marbled, full of nuts or not, a Brownie is always a great sweet treat option.
I’m not sure whether I can honestly say these brownie cookies surpass the allure of a big Brownie square calling out to be consumed but since these cookies bake up faster they deserve an additonal ‘brownie’ point in my sweetenuf opinion.
I added in some Godiva milk chocolate caramels I had on hand but pretty much anything from nuts to chopped dark chocolate or even a few peanut butter cups would enhance these soft and fudgey cookies.
Preheat oven to 350F. Line a large cookie sheet with parchment.
4 tablespoons butter, cut into small pieces
4 ounces unsweetened chocolate, chopped
1 cup granulated sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
2 large eggs
1 cup all-purpose flour
1 teaspoon baking powder
1/2 cup of your favourite add-ins, white chocolate, nuts, peanut butter cups, etc.
In microwave safe bowl melt butter and chocolate on low and stir until smooth. Add in sugar, salt and vanilla and stir. Add in eggs one at a time ad mix until well combined.
Add in flour and baking powder and mix until combined. Then fold in add-ins.
Drop cookies by tablespoon or scoop onto prepared sheet.
Bake 8 minutes. Cookies will be puffed and barely set. Remove from oven and let cool. Makes approximately 12-15 cookies.
These easy to make cookies have everything a peanut butter lover could ask for, peanuts, crunchy peanut butter and just in case you felt they were lacking in the ‘peanutty’ department, some chopped up peanut butter cups.
I doubled the recipe since I knew a single recipe wouldn’t last longer than 2 days in my house and since these are oh, so delicious, I’m glad I did. These will freeze nicely if you feel the need to have a dozen on hand for your own private stash.
No peanut butter cups or no peanuts at your place?! Use peanut butter chips or a combination of chocolate chips and some other toasted nuts. I’m sure they will still be moist and soft and as I said before, oh, so delicious!
Triple Peanut Butter Cookies (“Peanutty” Peanut Butter Cookies)
Preheat oven to 350F. Line 2 cookie sheets with parchment paper.
1 cup whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, room temperature
1/2 cup packed brown sugar
1/2 cup granulated sugar
1 1/4 cups crunchy peanut butter
1 teaspoon pure vanilla
1/2 cup salted peanuts
1/2 -1 cup chopped peanut butter cups
Cream butter and sugars together in bowl of an electric mixer until light and fluffy, on medium speed. Scrape down sides and bottom of bowl. Add in the egg and beat until combined. Add in peanut butter and vanilla and beat until combined, scraping down bowl to ensure even mixing.
In a small bowl, whisk together the flour, soda and salt.
With mixer on low, add in the flour mixture and just combine. Scrape down beaters and bowl.
Fold in peanuts and peanut butter cups by hand.
Use a medium scoop or shape dough into 1-inch (approx.) balls and place about 1 1/2 inches apart on cookie sheet. Flatten slightly with a fork dipped in flour or water.
Bake about 8-10 minutes or until lightly brown around edges.
Chocolate chip cookies never go out of style. The choices are seemingly endless. Whether you like your cookies chewy, crispy, large, small or with ad-ins like peanuts, oatmeal or chopped chocolate bars, recipes abound.
Today I’m sharing an Oatmeal Chocolate Caramel Cookie Pizza recipe. This makes one large round you cut into wedges once cool. The choice is yours on whether you decide to share or hunker down on the sofa with the remote and your fav series on Netflix and work your way through these 12 tasty cookies.
You can switch out the chocolate caramel chips for semi-sweet, white or dark chocolate chips if you like. Instead of macadamia nuts use pecans or peanuts.
No mixer required for these babies. You need a 3-litre saucepan which eliminates the need for your butter to be at room temperature so when the urge strikes you don’t have to wait.