Tag: drop cookies

Rhubarb and Almond Cookies

Yes, I know I have shared a lot of rhubarb recipes this spring. That’s good, right? And my goodness, I adore baking cooking so rhubarb and almond cookies seemed the next logical step! 

So often, I miss rhubarb season because I am too busy getting the garden ready and ending the school year, that I can’t even think about using the rhubarb. And perhaps I am alone in this, but I always associated rhubarb with only being harvested in the spring. I am not sure where I learned that information, but it’s been in my head for as long as I can remember. However, I learned this year that rhubarb can be harvested late into the summer, although you want to do it before it seeds out. Good news, right?!

Initially, I tried to skip adding oatmeal in these cookies for those non-loving oatmeal friends. It just didn’t fly. The moisture from the rhubarb was simply too much for flour to handle. This cookie bakes up nicely and will seem like a crisp cookie straight out of the oven. However, it will soften up as they rest on the counter. Be careful to store them in a flat, covered container to prevent them from breaking apart before you can enjoy them! 

I love the tartness that can be found in these rhubarb and almond oat cookies. The oats and sliced almonds at the bit of texture we all know and love and the use of almond extract rather than vanilla makes for a surprise! Ready to bake? Let’s go! 

Your Ingredients

  • ½ cup butter, softened
  • ½ cup brown sugar
  • ¼ cup white sugar 
  • 1 egg
  • ½ teaspoon almond extract
  • 1 cup all-purpose flour 
  • 1 cup old-fashioned oats 
  • ½ teaspoon baking soda
  • ½ teaspoon salt 
  • ¾ cup diced rhubarb, cut small 
  • ½ cup sliced almonds 

Your Steps to Rhubarb and Almond Cookies

In a large bowl, cream butter and sugars. Add egg and almond extract. Beat until incorporated completely. In an additional bowl, combine flour, baking soda, and salt. Add to the wet ingredients along with the oats. Stir until just combined. Fold in the rhubarb and sliced almonds. 

Drop by tablespoonsful 2 inches apart on lined baking sheets. Bake at 350 degrees for 11-12 minutes or until set. Allow to cool a few minutes before removing to wire racks to cool completely. 

Creamed and dry ingredients!
Some little diced rhubarb and almonds.
Baking time!
A little tart and a little sweet!

Tools of the trade

If I am baking cookies, I am using my Chicago Baking Set. I got it for Christmas from the Mr. a number of years ago and I just love them. The cooling rack is a perfect size and the baking sheets are of great quality! I also recently gifted myself a cookie scoop and holy man, it rocks. If you don’t have one yet and you bake cookies, you probably deserve to gift yourself one too.

Rhubarb and Almond Cookies

These Rhubarb and Almond Cookies are a delight with the tartness of the rhubarb and the texture of the almonds and oats! Give them a try!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Course Cookies
Cuisine American
Servings 32 cookies

Equipment

Ingredients
  

  • ½ cup butter softened
  • ½ cup brown sugar
  • ¼ cup white sugar
  • 1 egg
  • ½ teaspoon almond extract
  • 1 cup all purpose flour
  • 1 cup old fashioned oats
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup diced rhubarb small
  • ½ cup sliced almonds

Instructions
 

  • In a large bowl, cream butter and sugars. Add egg and almond extract.
  • Beat until incorporated completely.
  • In an additional bowl, combine flour, baking soda, and salt. Add to the wet ingredients along with the oats.
  • Stir until just combined. Fold in the rhubarb and sliced almonds.
  • Drop by tablespoonsful 2 inches apart on lined baking sheets.
  • Bake at 350 degrees for 11-12 minutes or until set.
  • Allow to cool a few minutes before removing to wire racks to cool completely.

Notes

These will be a soft cookie. Be sure to keep them in a flat container to make sure they don’t fall apart. 
Keyword almonds, chocolate chip cookies, Rhubarb, rhubarb cookies
Tried this recipe?Let us know how it was!

Looking for other sweet treats?

Check out the recipes below or head to my Baking page for all the treats!

JessLeave a comment

Peanut Butter Oatmeal Chocolate Chip Cookies

What’s your favorite cookie? Chocolate Chip? Oatmeal? Maybe peanut butter? How about we combine them all in some Peanut Butter Oatmeal Chocolate Chip Cookies? What do you think about that?!

I grew up in a very small, northern Wisconsin town. When I say small, I mean graduating with under 20 kids in your class kind of small. (I might be a bit proud of that). And I didn’t even live in the metropolis where my school was located. Nope. I lived 15 minutes away, along with my first friends. Those friends went to daycare with my sister and me and to this day, we still get together at least once a year to celebrate our “first friendship.” One of the friends had a mom that baked the best cookies: My family fondly calls them Mary Lee cookies after her. To this day, they are still my mom’s favorite cookie.

I am so excited to give my take on Mary Lee cookies. A Peanut Butter Oatmeal Chocolate Chip Cookie. How are these better than your average cookie? You’ve got browned butter. You’ve never had browned butter in a cookie? Oh my friend, let me tell you it raises the cookie bar so high. These cookies also have more brown sugar than white; key to a chewier cookie. And I dig the little extra baking soda and vanilla. You’ll see…these are going to become a go to cookie for you! Thanks for the inspiration Mary Lee! 

Your Ingredients for Peanut Butter Oatmeal Chocolate chip Cookies

  • 1 cup butter, divided
  • 1 cup brown sugar, packed
  • ½ cup white sugar 
  • 2 eggs
  • 1 tablespoon vanilla
  • ⅔ cup peanut butter (crunchy or creamy) 
  • 1 ½ cups flour
  • 2 ½ cups old fashioned oats
  • 1 ½ teaspoons baking soda
  • ½ teaspoon salt
  • 2 cups semi-sweet chocolate chips

Your Steps to Peanut Butter Oatmeal Chocolate Chip Cookies

Place one stick (½ cup) of butter in a small saucepan and heat over medium-low heat. Fully melt the butter, and continue to stir until it begins to brown. It will start to become fragrant with a nutty scent. Be sure not to overcook it or it can burn. Remove from heat and allow to cool. 

Meanwhile, preheat the oven to 350 degrees. In a large bowl, cream the remaining ½ cup of softened butter and sugars. Add in the eggs and vanilla. Stir until well blended. Gradually add in browned butter, mixing thoroughly. Be sure to use a spatula to get all the browned bits. Cream in the peanut butter. 

In an additional bowl, mix the flour, baking soda, and salt. Add this mixture as well as the old-fashioned oats to the wet ingredients. Stir until just combined, making sure to reach the bottom of the bowl. Fold in the chocolate chips. 

Don’t skip this step even if you want to: You must chill this dough for 20-30 minutes before baking. The browned butter will make the dough too soft to bake initially. Believe me, my sister learned the hard way! 

Place chilled dough on an ungreased baking sheet by the tablespoon. Bake for 10-11 minutes. Enjoy with a cold glass of milk ALMOST straight out of the oven. I don’t want you to burn yourself! 

Browned butter. You need this in your life.
Sugar and butter. The best.
Creamed together.
Get all those beautiful browned bits.
Add the peanut butter.
Almost there!
Cookie Scoop. I never knew I needed you!
Where’s the milk?!

Tools of the Trade

If I am baking cookies, I am using my Chicago Baking Set. I got it for Christmas from the Mr. a number of years ago and I just love them. The cooling rack is a perfect size and the baking sheets are of great quality! I also recently gifted myself a cookie scoop and holy man, it rocks. If you don’t have one yet and you bake cookies, you probably deserve to gift yourself one too.

Peanut Butter Oatmeal Chocolate Chip Cookies

A little bit of all things that are great: extra vanilla, browned butter, peanut butter, and chocolate. These peanut butter oatmeal chocolate chip cookies are sure to please!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 11 minutes
Chill Time 30 minutes
Course Dessert
Cuisine American
Servings 5.5 dozen

Equipment

Ingredients
  

  • 1 cup butter divided and softened
  • 1 cup brown sugar packed
  • ½ cup white sugar
  • 2 eggs
  • 1 tablespoon vanilla
  • ⅔ cup peanut butter crunchy or creamy
  • 1 ½ cups flour
  • 2 ½ cups old fashioned oats
  • 1 ½ teaspoons baking soda
  • ½ teaspoon salt
  • 2 cups semi-sweet chocolate chips

Instructions
 

  • Place one stick (½ cup) of butter in a small saucepan and heat over medium low heat. Fully melt the butter, and continue to stir until it begins to brown. It will start to become fragrant with a nutty scent. Be sure not to overcook it or it can burn. Remove from heat and allow to cool.
  • Meanwhile, preheat the oven to 350 degrees. In a large bowl, cream remaining ½ cup of butter and sugars.
  • Add in the eggs and vanilla. Stir until well blended.
  • Gradually add in browned butter, mixing completely. Cream in the peanut butter.
  • In an additional bowl, mix the flour, baking soda, and salt. Add this mixture as well as the old fashioned oats to the wet ingredients. Stir until just combined, making sure to reach the bottom of the bowl. Fold in the chocolate chips.
  • Chill dough for 20-30 minutes.
  • Place chilled dough on ungreased baking sheets by the tablespoon. Bake for 10-11 minutes.

Notes

Don’t skip chilling the dough even if you want to. The browned butter will make the dough too soft and it will spread when you bake it.
Keyword browned butter, chocolate, chocolate and peanut butter, chocolate chip, chocolate chip cookies, drop cookies, oatmeal, peanut butter
Tried this recipe?Let us know how it was!

Looking to pair these cookies with another sweet treat?

JessLeave a comment

Double Chocolate Chip Peppermint Cookies

Do you ever envision a recipe and simply crave it for weeks? Thinking about how it might come together and how good it can taste? No? I am alone in this? I hope not. While I know it is still fall and not even Thanksgiving, I have been daydreaming about Double Chocolate Chip Peppermint Cookies for weeks. 

I am a sucker for all things peppermint. Candy Cane Chapstick? I stock up while they are in stores so have them year round. Peppermint mocha creamer? I can’t get enough. I even find myself treating myself to an Andes Candies Candy Bar at Kwik Trip whenever we have long car trips. Since we are living in the craziness of 2020, all the early Christmas decorations have me wanting peppermint even more. 

And while peppermint is divine, mixing it with chocolate takes it to a new level. I knew I needed a simple drop chocolate and peppermint cookie in my life, and I was certain others did too. This Double Chocolate Chip Peppermint Cookie came together nicely. Since it is drop cookie, it takes minimal work. Beyond the peppermint chips, the ingredients are pantry items that you likely have on hand. Always a big win in my book. 

I hope you give them a try. They dip so well in milk and get better the next day, taking on a brownie flavor that’s “close your eyes and enjoy” worthy. Yum. 

Your Ingredients

  • 2 sticks butter, softened
  • 1 cup brown sugar, packed
  • ½ cup white sugar
  • 2 eggs 
  • 1 ½ teaspoons vanilla extract
  • ½ teaspoon peppermint extract
  • 1 ¾ cup all purpose flour
  • ½ cup cocoa powder
  • 1 teaspoon salt 
  • 1 teaspoon baking soda
  • ½ cup peppermint chips
  • 1 cup chocolate chips

Your Steps to Double Chocolate Chip Peppermint Cookies

Preheat oven to 350 degrees. In a large bowl, cream butter, brown sugar, and white sugar until light and fluffy. Add eggs and extracts. Stir until well combined. 

If you are an awesome baker, you’ll mix the dry ingredients (flour, cocoa powder, salt and baking soda) in a separate bowl and then gradually add it to the wet ingredients, stirring until just combined. I HATE creating more dishes than I need to (the dishwasher here is named “Jess”), so I simply put the dry ingredients on top of one another, stir slightly to distribute the salt and baking soda, and call it good. This method has served me well. You do you though 😉 

Once the dry ingredients have been mixed in, add peppermint and chocolate chips. Fold in. Place dough on an ungreased baking sheet by the tablespoonful. Bake 8-11 minutes. Enjoy as all good cookies should, straight out of the oven (Okay, wait maybe 2 minutes so you don’t burn your mouth, but seriously, aren’t fresh baked cookies the best?!). Also, I ten out of ten recommend dipping in milk. Freaking yum. 

  • Butter and sugar…the beginning of a beautiful cookie!
  • Add the extract and eggs.
  • Yes, I know we should use another bowl, but really, who wants more dishes?!
  • Almost there!
  • Getting ready to bake!
  • A simple pleasure: fresh baked cookies!

Looking for other sweet treats? Check out my baking page below!

Baking

Tools of the Trade

I love baking on silicone baking mats. Eliminates the waste that comes from parchment. Something I am passionate about.

I was gifted this set for Christmas a few years ago and it’s my go to when I bake cookies. Love it!

I can’t bake without wooden spoons. That’s all there is to it.

Double Chocolate Chip Peppermint Cookies

Is there any greater combination that chocolate and peppermint? They come together in an easy drop cookie!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 8 minutes
Course Breakfast
Cuisine American
Servings 3 dozen

Ingredients
  

  • 2 sticks butter softened
  • 1 cup brown sugar packed
  • ½ cup white sugar
  • 2 eggs
  • 1 ½ teaspoons vanilla extract
  • ½ teaspoon peppermint extract
  • 1 ¾ cup all purpose flour
  • ½ cup cocoa powder
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • ½ cup peppermint chips
  • 1 cup chocolate chips

Instructions
 

  • Preheat oven to 350 degrees.
  • In a large bowl, cream butter, brown sugar, and white sugar until light and fluffy.
  • Add eggs and extracts. Stir until well combined.
  • In a separate bowl, combine flour, cocoa powder, salt, and baking soda. Add to wet ingredients slowly, stirring until just incorporated.
  • Add peppermint and chocolate chips. Fold in.
  • Place dough on an ungreased baking sheet by the tablespoonful. Bake 8-11 minutes.
Keyword chocolate and peppermint, Cookies, drop cookies, peppermint cookies
Tried this recipe?Let us know how it was!

JessLeave a comment