Tag: chocolate chips

Breakfast · Cookies and Bars

Banana Breakfast Cookies

cathysmahaLeave a comment

There is nothing easier for breakfast that an oatmeal breakfast cake (like Maple Pumpkin Oatmeal Breakfast Bars or Breakfast Cake) or these Banana Breakfast Cookies. The recipe made 9 cookies. I froze 4, refrigerated 4 and, of course, ate one just to be sure they were delicious!

Banana Breakfast Cookies

INGREDIENTS:
  • 1 1/2 cup oats
  • 1/2 cup peanut butter
  • 2 over ripe bananas
  • 1/4 teaspoon salt
  • 1/2 cup chocolate chips (optional +2T. for topping)
  • 1/4 teaspoon cinnamon
  • 1 teaspoon vanilla
DIRECTIONS:
  1. Preheat your oven to 350 degrees. Prepare a sheet pan with parchment paper, and set aside.
  2. In a mixing bowl combine oats, mashed bananas, peanut butter, cinnamon, and salt. Mix together with rubber spatula and add ½ cup chocolate chips. Mix again.
  3. Divide the dough into seven cookies and place them in the parchment paper pan. Press down on the cookies to make a cookie shape and about ½ inch thick. Top cookies with extra chocolate chips if desired.
  4. Bake cookies for 8-10 minutes. Allow to cool before serving. Enjoy!

Recipe from Kitchenfunwithmythreesons

Cookies and Bars

Crave’s Rockstar Cookie Recipe

cathysmaha3 Comments

These cookies are amazing! I’m not familiar with Crave’s cookies, but this recipe was intriguing with the addition of crushed pretzels. I’ve never made cookies this big but follow the recipe for the best results. I baked for the full 15 minutes and would stop at 13 minutes next time. They do continue to book on the sheet and you don’t want them to cook too long and dry out. Make sure you let them rest for the full 20 minutes to set up. Then grab a glass of milk or a cup of coffee and enjoy!

Crave’s Rockstar Cookie Recipe

INGREDIENTS:
  • 1 cup milk chocolate chips
  • 1 cup semi sweet chocolate chunks
  • 3/4 cup crushed pretzels
  • 3/4 cup toffee bits
  • 1 cup salted butter
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 egg
  • 1 tsp vanilla
  • 2 1/4 cup all purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • sea salt for garnish
DIRECTIONS:
  1. Preheat the oven to 350°.
  2. Measure out the milk chocolate chips, semi sweet chunks, pretzels and toffee bits into a bowl. Set aside.
  3. In the bowl of a stand mixer, cream together the butter and sugars until smooth, light in color and fluffy. This will take a few mintues.
  4. Scrape the sides of the bowl and mix in the egg add vanilla.
  5. Once completely combined, stop the mixer and add in the flour, baking soda and salt.
  6. Start mixing slowly, once the flour mixture is about half way incorporated into the dough, pour the chocolate chips, pretzels and toffee bits into the mixer and allow everything to mix together.
  7. Stop the mixer as soon as the flour is completely incorporated. Avoid over mixing.
  8. Measure out the dough into generous 1/3 cup portions or weigh out 6 oz of cookie dough for each cookie. Loosely gather the dough together in a tall ‘ball’ leaving the top jagged, for texture. Avoid packing the dough together tightly.
  9. Repeat this with all of the cookie dough.
  10. Bake at 350° for 13-15 minutes, or until the cookie dough has spread and the edges are turning golden brown.
  11. Immediately after taking the cookies out of the oven, use the back of a metal spoon and push the edges of the cookie towards the center, creating a perfect circle.
  12. Allow the cookies to cool on the pan for 20 minutes.*
  13. Serve warm.

*The cookies will continue to bake on the hot pan, so it is okay if the center of the cookies still look slightly underbaked when you take them out of the oven.

Recipe from CookingwithKarli

Breakfast · Cookies and Bars · Gluten Free

Banana Breakfast Cookies

cathysmahaLeave a comment

Very ripe bananas were on hand and this recipe was on my list. I chose to double the recipe (based on 4 ripe bananas) and chose to make the cookies smaller. I pressed the dough down before I baked them with a spatula. I found that a longer baking time was needed to assure that the cookies browned on the bottom and weren’t gooey.

They were delicious and the grandsons gave a ‘thumbs up’ to these cookies. Don’t tell them they are fairly healthy!

Banana Breakfast Cookies

INGREDIENTS:
  • 1 1/2 cup oats
  • ½ cup peanut butter
  • 2 over ripe mashed bananas
  • ¼ teaspoon salt
  • ½ cup chocolate chips optional, + 2 tablespoons for topping
  • ¼ teaspoon cinnamon optional
  • 1 teaspoon vanilla, optional
DIRECTIONS:
  1. Preheat your oven to 350 degrees. Prepare a sheet pan with parchment paper, and set aside.
  2. In a mixing bowl combine oats, mashed bananas, peanut butter, cinnamon, and salt. Mix together with rubber spatula and add ½ cup chocolate chips. Mix again.
  3. Divide the dough into seven cookies and place them in the parchment paper pan. Press down on the cookies to make a cookie shape and about ½ inch thick. Top cookies with extra chocolate chips if desired.
  4. Bake cookies for 8-10 minutes. Allow to cool before serving. Enjoy!
  5. Note: You can store the cookies in the fridge for up to 3 days in a tight container or you can freeze them for up to 2 months.

Recipe from kitchenfunwithmy3sons.com

Cookies and Bars

Banana Oatmeal Cookies with Chocolate Chips

cathysmahaLeave a comment

Too many ripe bananas prompted me to make Banana Oatmeal Cookies, but with the additional of Chocolate Chips. This is a recipe of my Mother, Betty Smaha. She was such an excellent cook and I love making her recipes, bringing me back in time to the Smaha Farm and the sweet smell of her baking cookies, breads and pies.

Banana Oatmeal Cookies

INGREDIENTS:
  • 1 egg
  • 3/4 cup butter, softened
  • 1 cup sugar
  • 1 cup mashed bananas
  • 1 1/2 cups flour
  • 1/2 tsp. baking soda
  • 1 tsp. salt
  • 3/4 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1 3/4 cup old fashioned oats
  • Optional: 1/2 cup chopped nuts, 1/2 cup chocolate chips or 1/2 cup raisins.
DIRECTIONS:
  1. Preheat oven to 375 degrees Fahrenheit. Grease cookie sheets
  2. Beat egg in mixer; add softened butter and combine. Add sugar, combine. Add bananas, combine.
  3. In a separate bowl, combine flour, baking soda, salt, cinnamon, nutmeg and oats
  4. Add dry ingredients to sugar mixture. Combine well.
  5. Stir in optional nuts, chocolate chips or raisins.
  6. Drop dollops of dough to cookie sheets. Bake for 10-12 minutes until golden brown.
  7. Makes about 3 dozen cookies.

Recipe from my sweet Mom, Betty Smaha.

Cookies and Bars · Gluten Free · Uncategorized · Vegan · Vegetarian

Soft Batch Pumpkin Gingersnap Chocolate Chip Cookies

cathysmahaLeave a comment

Who doesn’t love a Gingerbread cookie, but bump it up a notch with pumpkin AND chocolate chips! These cookies are delicious and a great fall treat. I added more flour to keep the cookies from spreading, perhaps because of the gluten-free flour I used. I would make these again and try with all-purpose flour and they would equally as good!

Soft Batch Pumpkin Gingersnap Chocolate Chip Cookies

INGREDIENTS:
  • 1/2 cup butter or vegan butter, softened to room temperature
  • 1-3/4 cups sugar, divided
  • 1/2 cup pure pumpkin puree
  • 1/4 cup molasses
  • 1 teaspoon vanilla
  • 1 egg
  • 2-1/3 cups gluten-free 1:1 or “cup for cup” baking flour blend (I added 1/2 cup additional flour after baking the first pan–see before & after photo below)
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 4-1/2 teaspoons ground ginger, divided
  • 1 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 cup Enjoy Life Dark Chocolate Morsels (I used Nestle)
Left–Cookie before adding additional flour; Right–Cookie after adding flour
DIRECTIONS:
  1. Preheat oven to 350 degrees then line a half sheet pan with a silpat or parchment paper and set aside.
  2. Add butter and 1 cup sugar to the bowl of an electric mixer or large glass bowl if using a handheld mixer. Beat until lightly and fluffy. Add pumpkin puree, molasses, and vanilla then beat until combined. Add egg then mix until just combined.
  3. In a separate bowl stir together flour, baking soda, cinnamon, 1-1/2 teaspoons ground ginger, ground cloves, and salt. Add to the wet ingredients in two batches, mixing until just combined before adding the second batch. Add dark chocolate morsels then mix until just combined.
  4. Stir together remaining 3/4 cup sugar and 3 teaspoons ground ginger in a bowl then scoop cookie dough by the Tablespoon into the mixture and roll to coat. Place onto prepared baking sheet then bake for 7-8 minutes (7-1/2 minutes were perfect for mine.) Rap the sheet pan on the counter (aka drop the sheet pan from a couple inches above the countertop onto the countertop) then let cookies cool slightly before transferring to cooling racks to cool completely.

Recipe from IowaGirlEats

Oatmeal Coconut Chocolate Chip Zucchini Bread
Breads · Garden · New Favorite

Oatmeal Coconut Chocolate Chip Zucchini Bread

cathysmaha1 Comment

Unique Zucchini recipes are always of interest to me and this Oatmeal Coconut Chocolate Chip Zucchini Break did not disappoint.  Breads, cakes and cookies with rolled oats are a favorite, now adding coconut and chocolate…what’s not to like!

OATMEAL COCONUT CHOCOLATE CHIP ZUCCHINI BREAD

1 cup old fashioned rolled oats
1 cup whole wheat white flour (may be substituted with all purpose flour)
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon sea salt
3/4 cup coconut sugar (may be substituted with granulated or brown sugar)
1/3 cup coconut oil, melted and cooled (may be substituted with canola oil)
2 large eggs
2 cups grated zucchini (about 2 medium zucchini)
1/2 cup sweetened shredded coconut
1/3 cup dark chocolate chips

  • Preheat the oven to 350 degrees. Spray a standard size loaf pan with cooking spray and set aside.
  • Whisk together the oats, flours, baking powder, baking soda, cinnamon, and salt in a large bowl and set aside.
  • In a medium bowl, whisk the brown sugar, granulated sugar, eggs, and coconut oil vigorously, until foamy, about 1 minute. Add the zucchini, coconut, and chocolate chips and stir until combined.
  • Add the wet ingredients to the dry ingredients, and stir just until incorporated.
  • Pour the batter into the prepared pan and spread evenly.  Bake on the middle rack of the oven for 40-50 minutes, or until a toothpick inserted into the center comes out clean. Cool on a wire rack for 10 minutes, remove from pan, and cool completely before slicing. Enjoy!

Recipe from Flavorthemoments.com