Golden Oreo Lemon Chip Cookies

Golden Oreo Lemon Chip Cookies |Recipe for Random

It’s that time again … The Leftover’s Club time. You know when food bloggers are paired up to send their delicious treats throughout the world and spreading sunshine on the first Thursdays of the month. Of course I’m always thinking what should I make for my assigned partner and usually there is some kind of procrastinating involved. I thought about cupcakes but with the summer heat they would be more like melty cakes. I wish I could send icecream but that would just be a hot mess! Heat makes things a touch difficult but not impossible.

A favorite fave of summer for me is lemon. It is such a palette cleanser and oh so refreshing. It’s usually not heavy and I like to avoid the heavy during the summer. Light and bright with a taste that is out of sight — that’s my motto for summer.

Luckily, my partner this month — Kim from Feed Me, Seymour is also a lover of the easy peasy and the good, the sweet, the meat, and the carbs. She is also a nail polish and beauty product lover … I can get behind this!! I think we could be soul-mates Hello, check out this post for Gouda Caramelized Onion Grill Cheese Sandwich it speaks to me and she references She’s the Man. I love that movie and yes, the soundtrack is pretty damn awesome (I have the CD).

So I got to thinking— cookies; great for packing (even in the heat). Hmmmmm, chocolate chip cookies but with lemon accents. Replace the chocolate with lemon chips add lemon peel and lemon curd. Finish with Golden Oreos (which are better than original Oreos). It’s cray cray CRAZY Ah-Maze, jammers! Sorry, but not sorry, I’ve been watching the show Playing House on USA — I love it and I want to quote it and add all the one liners to my vocab. Girl Power! It’s been added to my show of shows.

Credit: Brice Sander

Credit: Brice Sander

Back to the cookies … My co-workers approved. I found the lemon to be subtle and as the cookies cool the lemon comes across more. To me it resembled a softer Golden Oreo Lemon Creme cookie. If you can’t find lemon chips … and you might not. I had to order them online. Yes, I am that girl. Try subbing with white chips.

Don’t forget … if you a food blogger that loves getting mail that contains treats? Are you looking for a way to network with other bloggers? Are you looking for a way to get your blog out into the world wide web? Then be sure to sign up for The Leftover’s Club. Go ahead an stretch those wings!

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Golden Oreo Lemon Chip Cookies
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Ingredients
  1. 6 Tablespoons unsalted butter, softened
  2. 1/2 cup light brown sugar
  3. 2 Tablespoons plus 2 teaspoons white sugar
  4. 1 teaspoon lemon peel, grated
  5. 1/4 cup lemon curd
  6. 1 egg
  7. 1/4 teaspoon vanilla extract
  8. 1 cup plus 2 tablespoons all purpose flour
  9. 1/2 teaspoon baking soda
  10. 1/4 teaspoon kosher salt
  11. 1 cup lemon chips
  12. 1 cup Golden Oreos, coarsely chopped
Instructions
  1. Sift together flour, baking soda, and salt; set aside.
  2. In a large bowl cream butter for approximately 2 to 3 minutes. Gradually add the following: Add lemon curd and lemon peel and mix. Add brown sugar and white sugar and continue mix. Add egg and vanilla extract and continue to mix. Mixture should be light in color. Slowly add the dry sifted ingredients to the wet. Once incorporated fold in the lemon chips and chopped Golden oreos. Refrigerate dough for at least 8 hours before baking.
  3. Preheat oven to 350F. Use a small scoop and scoop out cookie batter onto either a greased or parchment lined cookie sheet. Bake for 9 to 10 minutes. Cool and repeat until all cookie dough is baked. Serve and eat.
Adapted from Bakerella's Melty! Salted Caramel Hazelnut Chocolate Chunk Cookies
Recipe for Random http://www.recipe4random.com/
 

FB Cookie Swap: Chocolate Oreo Peppermint Bark

FB Cookie Swap: Chocolate Oreo Peppermint Bark Cookies| Licious Food

…and I’m back and with a replacement fridge, HOO-RAY! It is also the early morning hours and I am coming down from my work high. The job is not important at the moment however let’s just say it’s a blow to the ego. Whomp. Whomp.

Today’s post is all about cookies. It’s the holidays and welp,cookies and holidays go hand in hand. As soon as Thanksgiving hits it’s serious baking time. Every cooking website is releasing their top cookie recipes and there are tips for better cookie baking, cookies that ship well … you get the drift.

Well last year there was this cool thing called FB (Food Blog) Cookie Swap and of course I was a day late and a cookie short.  This year though, I was able to participate thanks to getting an email notifier. I had until December 5th to ship out my cookies and of course I waited until the last minute. I should call this blog “Last Minute Jenn”, for reals. I am always putting off what can be done and doing it later, much later. I know I have discussed this before yet let me say it again – I am a procrastinator. My motto is “Just Do It … later.” This is why I am typing this post at this exact moment (it’s due today). It’s like college all over again.

So, I had to send Cookie Mail to three bloggers and they all had to be the same cookies. I thought, and I thought, and I thought. I changed my mind like 50-11 times until I decided to make Chocolate Oreo Peppermint Bark cookies. These cookies are filled with the holiday spirit thanks to the Oreo cookies with the red creme centers and Peppermint Bark. My recipe is an adaption of Triple Chocolate Oreo Chunk Cookies from the e-cookbook, “Cookie Cravings” by Maria Lichty of Two Peas and Their Pod.

My cookies did not turn out as planned but they tasted great. I let my cookie dough chill overnight and I should not have done that. These cookies should be baked as soon as they are mixed other wise you will get some dinky cookies as my picture illustrates. Dinky but tasty.

If you are looking for a gift for that baker in your family/friends then I would advise getting “Cookie Cravings”. It’s cookie heaven. There is a cookie for everyone and BONUS you don’t have to go into a store to purchase the book and can be delivered in time for the holidays!

I enjoyed participating in FB Cookie Swap and I look forward to doing it again next year. Thank you to Lindsay and Julie for organizing the fun! It’s a great way to be introduced to new bloggers and puts a different spin to “Secret Santa”.

If you want to add additional blogs to your RSS reader then let me introduce you to the bloggers I sent cookies to and the bloggers I received cookies from:

1-ThePescetarianandThePig.com

2-PrincessPea.blogspot.com

3-BethsBluePlate.wordpress.com

4-RufflesandTruffles.com

5-WhatJenDoes.com

6-BeingCheapIsEasy.com

So much creativity from all of these bloggers; I am simply in awe and I am not sure I would have heard their voices without FB Cookie Swap. Seredipity.

I posted all the delicious cookies I received on Instagram, so if you want to check it out – click on the link.

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Chocolate Oreo Peppermint Bark Cookies
Adapted from Triple Chocolate Oreo Chunk Cookies by Maria Lichty

Makes 3 1/2 dozen

 Ingredients
1 1/4 cups All Purpose Flour
1 1/4 cups Cake Flour
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup dutch cocoa

1 cup butter, unsalted and room temperature
1 cup granulated sugar
1 cup light brown sugar
2 large eggs
1 teaspoon coffee liquid (2 parts instant coffee to 1 part hot water)
1/2 tablespoon vanilla extract
1 cup Peppermint Bark, roughly chopped
1 cup Holiday Oreos, roughly chopped
1/2 cup white chocolate chips
1/2 cup semi-sweet chocolate chips

Directions:

Preheat oven to 375-F degrees.

Sift All Purpose Flour, Cake Flour, Baking Soda, Salt, and Cocoa; set aside. Roughly chop the Oreos and Peppermint Bark; set aside.

In a large mixing bowl cream the softened butter with the granulated sugar and brown sugar until mixed together, no sugar lumps! Add eggs one at a time until incorporated. Add coffee liquid and vanilla and mix into the creamed ingredients. Gradually add the dry ingredients into the “wet” mixture until mixed together; no dry spots. Stir in the Oreos, Peppermint Bark, Chocolate Chips (White and Semi-Sweet) to the dough.

Scoop dough ( I used a small cookie scoop) onto either a greased or parchment paper cover cookie sheet and bake approximately 8 to 10 minutes. Let cool before inhaling.

Drop Sugar Cookies

Sugar Cookies

As promised, my first Halloween-esque post! The good thing about this treat is that it can be made anytime not just Autumn/Halloween and believe me I make these quite often.

My Mom and youngest nephew, Jordan, are Sugar Cookie-aholics – seriously. When they see me it is their requested item. They don’t understand that sometimes you don’t feel like baking or that you don’t always have the ingredients in the house but since I love them dearly and I don’t see them as often as I should; I bake them sugar cookies. Guilt is a very powerful feeling and if sugar cookies make them happy then why not!

This is a very simple cookie to make. It only takes the very basic ingredients to make these cookies and as soon as you mix up the dough they can go in the oven to bake and then eat (cool them first to avoid the burning the roof of your mouth). These sugar cookies are soft morsels with just the right amount of sweetness to sooth anyone’s sweet tooth. You’ll never buy store bought sugar cookies again, I promise you!

In case you were wondering, the dough is quite sticky so this recipe will not make a good roll out and use cookie cutter type sugar cookie as I remembered that after mixing the dough. There went my idea of pumpkin cut sugar cookies – darn-it!

Until Next Time when I’ll be back with another Autumn/Halloween treat!

Jennifer

Drop Sugar Cookies

Adapted from America’s Test kitchen Holiday Cookie’s Snickerdoodles

Ingredients

2 1/2 cups All Purpose Flour

2 teaspoons Cream of Tartar

1 teaspoon Custard Powder or cornstarch*

1 teaspoon Baking Soda

1/4 teaspoon salt

1/2 teaspoon lemon extract

1/2 teaspoon vanilla extract

1 stick of salted butter, softened

1/2 cup of Vegetable Shortening

1 1/2 cup granulated sugar

2 large eggs, room temperature

1/4 cup of sanding sugar (your choice in color)

 

Directions:

Preheat oven to 375 Degrees, Fahrenheit.

In a large bowl sift together the flour, cream of tartar, custard powder, baking soda, and salt. Set aside.

Using your mixer cream butter and shortening together, approximately two minutes. Mix in sugar until incorporated. Add lemon and vanilla extract, mix. Add one egg at a time to the creamed mixture; mix for approximately 2 minutes each per egg. Finally add the dry ingredients (make sure mixer is on low) to the wet and mix until fully incorporated.

Using a small cookie scoop, scoop out dough balls dipping in sanding sugar before setting the dough on the baking sheet. Space out the balls to allow them to spread during baking.

Place cookie sheet with cookie dough in the oven, bake for approximately 10-12 minutes. Let cool and eat!

*custard powder/cornstarch can be omitted, it’s optional. Not sure it even makes a difference but I simply like to use it.

 

 

 

Nutella Chocolate Toffee Cookies

Nutella Chocolate Toffee Cookies

… and I return.

I had this elaborate plan back in January to do at least two posts a week and well I did fantastic the first week and then …

I am great at time management when I am managing others’ time yet when it comes down to myself I suck. Would you believe I have been sucked up in a soap opera? It’s the sad actual truth. Long story short my favorite character on Y&R (The Young and the Restless) was shot and killed on the soap and I (think I) am grieving and campaigning.

I have a total nerdy part of my life that I try to keep secret but sometimes it escapes and seeps into my real life. *head falls to chest*

However, this post is not about my secret soapy life it is about cookies … rich, chocolatey, nutty, toffee laden cookies. Perfect for your Valentine or in my case a Anti- Valentine’s Day celebration.

These cookies were going to be my submittal to Dessert Wars January Challenge – Nutella. Then with my time issues, soap opera tragedies, and lack of sun it did not happen.

I am still a novice when it comes to this photo taking so I don’t have ego lights, tripod, or anything else the more professional photographer might have; I am a woman with a camera and the sun is my light. When my light decides to go in hiding for long periods of time then that can be problematic (another reason to move to California).

These cookies would be great with a large glass of milk, your favorite hot or cold coffee drink, or better yet a nice glass of cold water. Yes, these cookies can help you get in your daily requirement of water. I am only thinking about you. ;)

If you want to show your love through baking then this is your recipe! You know what they say, chocolate is an aphrodisiac. *eyebrow wiggle*

Until Next Time!

Jennifer

Nutella Chocolate Toffee Cookies

Adapted from Bon Appetit‘s Giant Chocolate Toffee Cookies

Ingredients:
½ cup all purpose flour

1 teaspoon baking powder

1/4  teaspoon salt

1/2  cup of Nutella

1 bag of Ghirardelli 60% Cacao Bittersweet Chocolate (11.5 oz)

¼ cup of butter (½ stick)

1 3/4  cups brown sugar (packed)

4 large eggs, room temperature

1 tablespoon vanilla bean paste

5 regular sized Toffee Bars (I used Heath), roughly chopped

1 cup of toasted chopped hazelnuts

Directions:

In a microwave safe bowl combine butter and chocolate and melt at 50% power for approx 2:30 in the microwave (every microwave is different so my suggestion is to start at 1:00 and continue until ingredients have melted.) Once melted stir in Nutella and set aside to let cool.
In a small bowl add flour, baking powder, and salt. Whisk until blended.

Using your mixer (stand or hand) cream the sugar and eggs together; add the eggs one at a time. After sugar and eggs have been combined then mix in vanilla along with the melted Nutella chocolate mixture; mix well.

Stir in flour, toffee, and nuts. Refrigerate batter from 45 minutes to an hour.

Preheat oven to 350F. Line your large baking sheet with parchment paper and using a medium size scooper or large spoon drop dough onto the baking sheets. Be sure to allow sufficient space between the cookies.

Bake for approximately 15 minutes and allow to cool on the baking sheet. Cookies should be crackly and dry while the inside will be nice and soft.

 

 

 

 

 

Slammin’



Oatmeal Raisin Cookies, originally uploaded by Jenn_Egg.

When did my Mom become replaced by a 90’s rap star? Why was she texting me to tell me something was slammin’? Actually she told me they were slamming (she hasn’t earned her street cred yet). My Mom is just so jiggy she doesn’t even know it. LOL

The “slamming” to which she was referring to was Oatmeal Raisin Cookies. These Oatmeal Raisin Cookies are indeed spectacular! They are soft, sweet, and filled with oats and raisins. I know that Oatmeal Raisin goodness is not for everyone and I have an answer to that – an Oatmeal Triple Chocolate cookie that I will share as this blog progresses over time.

I love making cookies from scratch – the entire process! Yes, secretly I want to be Betty Crocker Soccer Mom – I just want to do it on my schedule and I haven’t learned how to squeeze that into 30 minutes. Luckily, I have family and co-workers to spoil with my domesticity.

I have learned that for a great cookie it is best to let cookie dough chill – of course there are exceptions to the rule but for the most part CHILL YOUR COOKIE DOUGH. I am partial to chilling cookie dough for a full 24 hours.

I hope that you will find these cookies as yummy as I do!

Happy Eating!

Oatmeal Raisin Cookies
Adapted from Savory Sweet Life; The Best Chocolate Chip Cookie Recipe EVER

1 stick of margarine, softened
1 stick of salted butter, softened
½ c sugar
1 ½ c packed dark brown sugar
2 eggs
2 t. vanilla bean paste
1 t. cinnamon
¼ t. nutmeg
3 c pastry flour
1 t. of ground sea salt
1 t. baking soda
1 ½ t. baking powder
1 c. raisins, soaked
2 ¼ c. rolled oats

Cream margarine, butter, sugar, and brown sugar until it is nicely incorporated together (should be fluffy). Mix in eggs, vanilla bean paste, cinnamon, and nutmeg (should be airy – like whip cream). Alternately add flour, salt, baking soda, and baking powder and stir until items have been mixed. I tend to mix the dry ingredients into the wet by hand but feel free to use your favorite mixer or food processor. Next add the oatmeal and soaked raisins. Soaked raisins are simply raisins I have soaked in hot water for approximately 30 minutes — makes for a plumper raisin. Transfer dough to a covered container and chill from 6 to 24 hours.

Baking the cookies!

Preheat oven to 360 Fahrenheit. Use your favorite cookie scoop or spoon and drop cookies onto baking sheet. Bake cookies for 12-14 minutes. Let cool and enjoy!

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