Grain Free Chocolate Chip Cookies

I don't know about your family, but we've certainly been doing more baking since we're at home a whole lot more these days. I've always been a baker, it just comes naturally to me, but I've started to enjoy experimenting with different flours and healthier ingredients.

Grains and gluten, in general, do not affect me too much; unless I happen to overindulge...then I think it's only natural to feel uncomfortable. The more I began to study about them through my nutrition schooling. the more I find it fascinating how grains have changed over the course of our history. With that said, I don't think they're something that we need in our everyday diets often. I also know first hand how hard that is to step away from.

Anyways, I digress. Whether you have to, prefer to live a grain-free lifestyle or just want to humor me and try out a grain-free version of a classic cookie. I hope you give these a shot! I promise you can find all of these ingredients at your local grocery store, in fact even the ground flaxseed is at Aldi and for a very reasonable price. These have an almond butter base, which I think helps keep that traditional chocolate chip cookie flavor. But, feel free to experiment with different nut butters you have on hand, even peanut butter.

These do not make very many, which can be good or bad, because I can guarantee they won't last long in the house! Enjoy!

Grain-Free Chocolate Chip Cookies

Ingredients:
1 cup almond butter
1 egg
2 tbsp coconut sugar
1/4 cup raw honey
1-1/2 tbsp ground flaxseed
1 tsp vanilla extract
1 tsp baking soda
1/4 tsp salt
1/2 cup chopped nuts
1/2 cup chocolate chips (I used milk chocolate)


Directions:
Preheat oven to 350 degrees.

In a large bowl, combine together the first eight ingredients using a mixer. Fold in chopped nuts and chocolate chips.

Drop dough by tablespoonfuls onto prepared cookie sheets. Bake for 10 minutes. Remove from the oven and let cool completely before transferring to a cooling rack.

Makes 16 cookies. Will last a few days in a storage container, after that best stored in the fridge for a longer shelf life. I have not tried freezing these, but I assume they would hold up in the freezer for a couple of months.

Monster Cookies

Monster cookies are one of my favorite cookies; well to be honest, I'm sure there's not a cookie out there that I don't like. But I've been on a monster cookie kick lately, trying different recipes and tweaking them.

I knew I wanted them to be thick and soft, yet full of that peanut butter and chocolate goodness. Last week I finally succeeded. I discovered a recipe in some of our old family cookbooks, you know those church type ones, without any pictures of course but filled with some really good treasures!

I immediately halved the recipe because what on earth would I do with nine or ten dozen cookies? I also was intrigued by the addition of corn syrup. It's not anything I typically bake with but I figured one teaspoon wouldn't hurt. It helps to make them more soft and chewy and less crunchy.

It took me a couple evenings to officially get the batch all baked off, but I don't think anyone minded. Fresh, warm cookies straight from the oven are a welcomed treat in our house. And now I've got my go-to recipe for monster cookies, they're perfect for any type of large gatherings and bake sales. Or for when we're craving some really good cookies!


Monster Cookies

Ingredients:
1 stick butter, softened
1 cup sugar
1 cup brown sugar
1-1/2 cups creamy peanut butter
3 eggs
1 teaspoon corn syrup
1 teaspoon pure vanilla extract
2 teaspoons baking soda
4-1/2 cups quick cooking oats
1 cup mini chocolate chips
1-1/4 cup mini M&Ms


Directions:

Preheat oven to 350 degrees.

In a large bowl or bowl of a stand mixer, cream together butter and both sugars until light and fluffy. Add in peanut butter and mix until incorporated. Mix in eggs one at a time. Then add in corn syrup and vanilla.

Gradually add in baking soda and quick cooking oats, keep mixing until all incorporated. Fold in chocolate chips and M&Ms.

Using a cookie scoop, drop dough onto cookie sheets. I like to use baking stones but you can use any type of cookie sheet you have on hand. I would definitely recommend lining them with silicone baking mats or parchment paper though, they help to keep them soft.

Bake for 12-14 minutes, just until cookies are set and lightly browned.

Makes close to 5 dozen cookies

Immune Boosting Cookies

I like to think my family is pretty healthy. Colds and other illnesses seem to be few and far between. Well, that is not so much the case for this school year. I am currently at home with our youngest as she's been running a fever off and on for the last day. I, myself have had a total of three colds since September. I thought our immune systems were well built up but evidently not.

In my attempt to do some searching for additional flu fighting foods that I could be adding to our diet I came across this recipe for cookies. Cookies, seriously? But as I read the recipe I was intrigued to replicate them for my own family. Of course I made some changes and I know they are not going to cure any illness. But they do have some-good-for-you components and are a healthier alternative to most other cookies.

It may seem like there are lots of flavors going on and there really are, but somehow it just works. The lemon compliments the cinnamon spice and the dark chocolate, nut and cranberry mixture all blend well together. All in all, it's a relatively healthy dessert you can feel good about eating.

Immune Boosting Cookies

Ingredients:
1 cup whole wheat pastry flour
1-1/4 cups all purpose flour
3/4 tsp baking soda
1-1/4 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1/4 tsp salt
1 stick butter, softened
zest of 1 lemon
1 cup brown sugar
2 eggs
1/4 cup molasses
1/4 cup plain or vanilla yogurt
1/2 cup old fashioned oats
1-1/4 cups dried cranberries
1/2 cup dark chocolate chunks
1/2 cup chopped walnuts
1/2 cup slivered almonds

Directions:
In a bowl, combine both flours and spices and set aside. In another bowl, cream together butter and brown sugar until light and fluffy. Add in lemon zest. Mix in molasses, yogurt and eggs until well incorporated.

Next, gradually add in flour mixture and then mix in the oats. Fold in cranberries,  chocolate and both nuts. Dough will be thick.

Drop dough onto cookie sheets lined with parchment paper or silicone baking mats. Bake at 350 degrees for 12 minutes, or until browned around the edges. Remove from oven and let cool before removing from pan. Makes about 30 cookies.

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Speaking of good flu fighting foods, I'd love to hear how you're keeping your own family healthy this winter? There sure are some nasty viruses out there right now making their rounds through our schools and community.

I stress a lot of hand washing in our house and especially in the classroom. I've been feeding the kids lots of citrus fruits lately, pomegranates, and as many veggies as I can get in their little bodies. Also lots of yogurt and I have been trying to cook with fresh garlic often as well. But as hard as we try it's virtually impossible to avoid all illnesses completely. It just happens, it's all apart of life.

Old-Fashioned Sugar Cookie in a Cup

'Tis the season for cookies and all things sweet. I love the holidays and all the baking that comes with it, but I know it can also be a lot. A lot of work and a lot of calories for our waistlines. That's why I love these single serving type of desserts.

They're the perfect size for one or two people to split and just enough to satisfy that craving. Over the weekend the girls and I experimented in the kitchen and came up with this delicious sugar cookie version. It's very similar to my favorite cut-out sugar cookie recipe, I especially love the combination of vanilla and almond extract.

It's also a great way to get the kiddos busy in the kitchen with you, there's nothing complicated about this recipe at all. Especially for those of you that cringe at the thought of rolling out cookies, this one is calling your name!


Old-Fashioned Sugar Cookie in a Cup

Ingredients:
1 tbsp unsalted butter
2 tbsp sugar
splash of both vanilla and almond extract
pinch of salt
1 egg yolk
3 tbsp all-purpose flour
sprinkles, if desired

Directions:
Place tablespoon of butter into a coffee cup and microwave for about 25 seconds, until melted. Add in sugar, both extracts and salt, stir to combine. Add in egg yolk and flour and stir well, batter will be slightly thickened. Throw some fun sprinkles in there if desired.

Microwave for 1 minute. Remove and let cool just a bit and serve warm with a spoon. Enjoy!

Caramel Apple Cookies

Listen, do you hear that? I know. There's complete silence in my house right now! You'll have to pardon my giddiness. I'm just a little excited that I got to enjoy literally my first ever day off from work without the kids. Don't get me wrong. I love having my kids home with me all the time, but today was much needed and just plain wonderful. Even if all I did was clean. I feel refreshed and I love having the house back in order.

But let's talk about these cookies now. It's officially apple season and I love taking advantage of it. I've got my favorite go-to recipes that we make each year, especially stocking the freezer with this easy, homemade applesauce. My favorite part though, is trying out new recipes. It's just fun to experiment and many times we find new family favorites.

I think we can consider this cookie a new favorite as well. The cookie itself is very soft and has a cake-like texture. The frosting is so easy to mix together and tastes just like caramel. Paired together, it's a real winner in my book. I can't wait for you to try these out and let me know what you think!

Do you have a favorite apple recipe you make year after year? Share your comments below.


Caramel Apple Cookies

Ingredients:
1 stick butter, softened
1-1/4 cups brown sugar
1 egg
1/2 cup apple cider or juice
1 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp salt
1 cup whole wheat pastry flour
1-1/2 cups all purpose flour
1 apple, grated {I used Gala}

for frosting:
1/2 cup brown sugar
4 tbsp butter
2 tbsp apple cider or juice
2 cups powdered sugar

Directions:
In a large bowl, cream together butter and brown sugar until light and fluffy. Add in egg and cider, mix together well. Gradually add in all dry ingredients and mix until combined. Lastly, mix in grated apple.

Line cookie sheets with parchment paper or silicone baking mats. Drop cookie dough onto prepared sheets using a medium sized cookie scoop. Bake at 350 degrees for 10-12 minutes, cookies should be lightly browned. Remove from oven and let cool for at least 5 minutes before removing from pan.

To make frosting: In a small saucepan, melt butter, brown sugar and apple cider together; just until sugar is dissolved. Remove from heat and whisk in powdered sugar until smooth. Frosting will thicken up as it sets, if need to thin just add a tsp of milk or cider/juice to do so.

Once cookies have completely cooled, you may frost with the caramel frosting. Store cookies in airtight containers. Makes about 3 dozen.

Adapted from: Midwest Living

Flourless Peanut Butter Cookies

I love a good, easy cookie recipe. One with few ingredients, won't take long to mix together and tastes good. And because I like to change up my recipes often, I love when they are versatile. I can add a variety of treats into this particular cookie and they'll turn out great.

Cookies don't ever last long in our house. Do you have that same problem? I don't stress too much though when I make these; I barely get two dozen out of the batch and they're quite small. If they're gone in a day, they're gone. With five of us in the house, hey it's bound to happen.

If soft and chewy cookies are your favorite, then you'll love these! For those of you that like thin, crispy cookies, you probably won't enjoy these as much. {Sorry Dad!} Skip the mess with measuring out flour and try these, especially for those that follow a gluten free diet, you'll love them!


Flourless Peanut Butter Cookies

Ingredients:
1 egg
pinch of salt
1 cup creamy peanut butter
1/3 cup sugar
1/4 cup brown sugar
add-ins if desired: butterscotch chips, mini M&Ms or chocolate chips

Directions:
Preheat oven to 350 degrees.

In a medium bowl, whisk together one egg and salt. Add in peanut butter and both sugars. Stir together until combined.

Using a spoon, drop dough by the teaspoon onto a prepared cookie sheet. I always like to line mine with those silicone baking mats, I think they bake much better. Using a fork, make a crisscross pattern onto the cookie dough. Top with any desired candies or chips.

Bake in the oven for about 11-12 minutes. Cookies will be set and lightly browned, but very soft. Remove from oven and let cool. Makes about 2 dozen bite sized cookies.

Cookie Dough for the Freezer

When it comes to baking cookies, I tend to go in spurts. Obviously around Christmas time I do the majority of cookie baking and then every so often throughout the remaining months. If I can help it, I love to have prepared cookie dough balls in the freezer. When I need a quick dozen made for friends stopping by or a bake sale at the kids' school, it's not a big deal. Or if I'd rather us not eat three dozen cookies within a few days, I make sure to stash some of the dough away to prevent that from happening.

You can see there's plenty of reasons as to why it's helpful to keep your freezer stocked with cookie dough. But let's just be honest, there are days when I'd rather not stand in front of the stove rotating pan after pan of cookies. I just want to bake a quick dozen and be done. It takes me way less time to prepare a sheet of dough balls and be done. I'd rather be outside playing with the kiddos.

We've all got our favorites, the hubby loves his chocolate chip, the girls always request grandma's molasses cookies and one of my favorites have always been an old fashioned oatmeal raisin. I wish I would have had more time and energy but the other day I decided on chocolate chip and these toffee malted cookies I haven't made in years.

They are one of the first recipes I ever baked and instantly became a favorite in our family. I've since made a few adaptions, but the recipe originated from an old Taste of Home magazine my mom had. It's a soft, chewy cookie with crushed Whopper and Heath candy bits inside. Just an all-around great cookie that anyone would enjoy.

Before I share the recipe with you, I first just want to take you through the easy process of preparing your cookie dough for the freezer. After you've mixed up the dough, using your cookie scoop, place dough balls onto a cookie sheet lined with parchment paper. Flash freeze for at least one hour, you'll want the balls to be completely frozen. Then transfer to a large freezer bag that has been dated and labeled. When ready to bake, simply remove cookie dough from the bag and place onto a cookie sheet to thaw. Once thawed you can then bake according to the recipe's instructions. Pretty easy!


Toffee Malted Cookies

Ingredients:
2 sticks unsalted butter, softened
1/2 cup sugar
1/2 cup brown sugar
2 eggs
3.4 oz. package french vanilla instant pudding
1/2 tsp vanilla
2-1/4 cups all-purpose flour
1 cup instant oats
1 tsp baking soda
1/2 tsp salt
3/4 cup finely crushed Whopper candy
3/4 cup Heath bits (found in the baking aisle)

Directions:
In the stand of a large mixer, cream together butter and both sugars until light and fluffy. Add in eggs, pudding and vanilla. Gradually add in baking soda, salt, oats and flour. Batter will be getting thick. Mix in both candy bits until well incorporated.

To freeze: Line a baking sheet with parchment paper. Using a cookie scoop, drop dough balls onto the parchment paper. Place in freezer for at least one hour or until frozen. Then transfer to a large freezer bag that has been labeled with contents and date. When ready to use, place dough balls onto a prepared cookie sheet. Let thaw and then bake in the oven.

To prepare cookies: Bake at 350 degrees for 12-13 minutes or until golden brown. Remove from oven and let cool for 5 minutes before transferring to a wire rack. Store cookies in an airtight container. Makes almost 3 dozen.

Oatmeal Chocolate Chip Cookies

Did you have a great weekend? We sure did. Friday and Saturday, the weather was great! We spent lots of time outside and on the go. Friday night we enjoyed our first fire of the season, it was so relaxing.

Saturday was very busy and we were all worn out by the end of the day. We literally were on the go from early morning until bedtime. The girls had their last day of league bowling for the season, our middle child got to go horse back riding with her Girl Scout troop and we ended our day with our niece's birthday party.

So I was a little thankful for the crummy weather yesterday. It gave us a good excuse to come home right after church, get things done around the house and just relax a little.

Remember on Friday I mentioned these cookies? In attempt to warm up the house a little on that rainy, chilly day on Thursday; I did a little baking. These were the first on my list. The hubby loves chocolate chip cookies, but you know me. I don't like to make the same things too often.

Plus I can pretend these are healthier because of the oats added in, right? We love how thick and soft these are, yet just a little crunchy on the edges. They really do have almost a cake-like texture, which I'm sure some of you prefer. Oh and I think you'll love the subtle cinnamon flavor, it really does all meld together nicely. I think you better make a batch soon!

Oatmeal Chocolate Chip Cookies

Ingredients:
1 stick butter, softened
1/2 cup sugar
1/2 cup brown sugar
2 eggs
1-1/2 cups flour
2 cups old-fashioned oats
1/2 tsp cinnamon
1/4 tsp salt
2 tsp baking powder
1/3 cup milk
1 tsp vanilla extract
1 cup milk or semi-sweet chocolate chips

Directions:
Preheat oven to 350 degrees. In a large bowl, cream together butter and both sugars until light and fluffy. Add in eggs and mix together well.

In another bowl, combine flour, oats, cinnamon, salt and baking powder. Gradually add into cream mixture. Alternate with the milk, combining well and ending with the dry ingredients. Mix in vanilla extract. Then fold in chocolate chips.

Line cookie sheets with silicone baking mats or parchment paper. Using a cookie scoop, drop dough onto sheets. Bake for 13-14 minutes, just until golden brown around the edges.  Remove from oven, let cool for 5 minutes or so and then remove to a wire rack to finish cooling.  Makes 2-1/2 dozen.

Snickerdoodle Cookies

So things are getting a little more back to normal around here. Friday we wrapped up our month long spending strike, you can read about our final week here. I was happy to go grocery shopping but also a little overwhelmed at the same time. I didn't feel like meal planning and I certainly didn't want to purchase a ton of food. But it turned out okay, I planned out two weeks worth of meals, which actually didn't take me very long at all. Then I made my list of ingredients needed plus some other things we were either out of or very low on. That was it though, I didn't go overboard stocking up on anything and everything. My cupboards are pretty full but not bulging. I think I really do have a different outlook now. I like to have a nice stockpile but I don't want to be wasting. I want to make sure we are using up what we purchase, because if I have to throw away food that's expired before we used it all up; then how it that saving me money in the long run?

The remainder of our weekend was actually pretty fun.  The older two girls got to have a date night with their grandparents at the rodeo. While the hubby and I took our youngest on a little outing to the toy store. She'll be turning four years old tomorrow so we thought we'd take her to pick out a couple new toys for her birthday.

On Sunday we planned to eat dinner with my family, I figured I would make her cake to take along, that way we'd have some help eating it. My mom always likes to make a special dinner for our birthdays, usually letting the birthday guest choose what they'd like to eat. Grandma made a nice ham dinner complete with mashed potatoes, scalloped corn, beans, homemade rolls and these cookies. My girls always request grandma's molasses and snickerdoodle cookies.

Besides chocolate chip, they are my mom's main staples when it comes to cookie baking. And that's okay with us because they are always so good! Soft and chewy with a cinnamon-sugar coating, I'm sure you can see why they love these old-fashioned cookies so much.

Snickerdoodle Cookies

Ingredients:
1 cup shortening {can substitute butter}
1-1/2 cups sugar
2 eggs
2-3/4 cup flour
2 tsp cream of tartar
1 tsp baking soda
additional sugar and cinnamon for rolling in

Directions:
Preheat oven to 400 degrees.

In a bowl of a stand mixer or a large bowl, cream together shortening {or butter} and sugar until light and fluffy. Add in eggs one at a time. Sprinkle in cream of tartar and baking soda and mix well. Gradually mix in the flour and beat until well incorporated.

In a small bowl combine a little bit of sugar and cinnamon for rolling cookie dough in and set aside.

Using a cookie scoop, roll dough balls into cinnamon-sugar mixture and then place onto lightly greased cookie sheets. Bake for 8 minutes for soft cookies, 10 minutes for crispy. Makes 3 dozen.

Biscoff S'mores Cookies

I've got one more really good cookie to share with you before the holidays, just in case you're searching for something new to make this weekend. These come from my friend, Becca, whom attends my cookie exchange each year. We had tons of great choices this year, but this particular one was a favorite!

I have this new obsession with Biscoff cookie spread, I promise we don't go through a jar a week or anything crazy like that. But it's good stuff! Naturally I was drawn to her cookie choice.

The kids loved the marshmallows on top and I think my favorite is the extra cookie spread drizzled on top. The cookies itself are very soft, I liked the chocolate chips sprinkled throughout, it's just enough without being too chocolate-y. I know, for some of you, there can never be enough chocolate, right?

My girls have already requested these a few times, looks like they will be the first cookies I bake next time we're in the mood for some cookies!

Biscoff S'mores Cookies

Ingredients:
1/2 cup sugar
1/2 cup packed brown sugar
1 stick butter, softened
1 cup Biscoff cookie spread + extra for drizzling
2 eggs
1-3/4 cup flour
3/4 tsp baking soda
1/2 tsp baking powder
dash of salt
1/2 cup chocolate chips
mini marshmallows

Directions:
Preheat oven to 375 degrees.

In the stand of a mixer or large bowl, cream together both sugars, cookie spread, and butter until light and fluffy. Add in eggs and mix until well incorporated.

In another bowl, combine dry ingredients and gradually add into creamed mixture. Fold in chocolate chips.

Using a cookie scoop, drop rounded dough onto cookie sheets lined with silicone baking mats or parchment paper. Using palm of your hand, press down on the dough just a bit to flatten. Bake for 7 minutes, remove from oven and immediately place 4-5 mini marshmallows on each cookie. Place cookie sheet back in oven and bake for another 2 minutes, just until marshmallows have puffed. Remove from oven, let cool on cookie sheet for a few minutes before removing to a wire rack to cool completely.

When cookies are cooled, heat a small amount of cookie spread in a bowl. Place in warm spread in a baggie, snip the corner just a bit and drizzle onto cookies.

Annual Cookie Exchange

First, I want to apologize for my lack of posting. As organized as I try to be, I seem to be running out of time lately. I hope to get back on track and posting every other day again, I know this week I do have an order for 30 dozen cookies but after that things seem to be slowing down just a bit!

Saturday afternoon I hosted my annual cookie exchange, this is one event I love to plan each year at Christmas time. Time got away from me and my planning was a little behind than normal but I think we still pulled off a fabulous party. This year I had nine other gals join me, most of whom attend each year; my dad's office was so gracious to let us use their newly remodeled break room for our party. It had everything we needed and more, plus tons of room. Something which my little house is lacking.

We had a nice variety of appetizers to munch on this year. My mom and another friend were so kind to help me in preparing the food. These were a couple new dishes I made, the first being a buffalo chicken cheese ball dip and the second, a veggie wreath. Sort of just like a veggie pizza but made in the shape of a wreath.

I had some fun games along with prizes planned. We got to chatting and I forgot to take pictures of the first few games, but these are during our present game. I wrapped up a prize in a box, like really wrapped it! As in duct taped, bagged, and double wrapped. Guests had to wear a scarf and thick, bulky gloves when trying to unwrap the present. They had to roll dice and whoever got a 6 first started the game, the dice continued making it's rounds, whenever another guest rolled a 6 they got to take the package away from the previous person. We had lots of giggles during the ones especially!

Lastly, came our favorite part: swapping the cookies! We had some awesome and certainly unique recipes this year. I decided on these snickery doodles, they were so good. Literally a snickerdoodle with Snickers candy bars added into the dough.

Here's a peek inside my own container I brought home. We might need to stick these in the freezer soon otherwise they're all going to be gone!

Finally, my favorite part of all! Each year I ask the ladies to bring along any extras they have from baking and we divide them into two boxes. I choose two different places to donate the cookies and deliver them. This year our local police department and a transitional housing program for homeless, single women with children will be the lucky recipients. I sure hope they enjoy!

Decadent Peanut Butter M&M Cookies

If I have one weakness when it comes to chocolate and candy, it would be peanut butter M&Ms. They've always been one of my favorites and it's hard to stop at a few. I actually bought a bag a few weeks ago having some sort of cookie in mind. I had a little bit of extra time yesterday to bake so I figured what the hey, it's Halloween after all.

I've been sort of a stickler when it comes to candy lately with my own girls. All of the treats that come with the holiday have been driving me crazy, it seems like everyday they're getting something else. But I also know the majority of their meals are made up of healthy choices so it's not going to kill us if we indulge a little bit. And I love baking....and sharing with others, so that's what we did. We baked up a batch of these amazing cookies and shared them with friends and family yesterday.

I combined a few of my favorite flavors in this particular cookie. We've got those peanut butter M&Ms I love, then a nice salty pretzel and one of my new faves, cookie butter! Yes there is cookie butter in here as well. All baked into a soft cookie. These are so good, they just might even be a contender for my cookie exchange in December. They're really that good!


Decadent Peanut Butter M&M Cookies

Ingredients:
2 sticks butter
1 cup sugar
1 cup brown sugar
1/2 cup cookie butter
2 eggs
1-1/2 tsp vanilla
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
3 cups flour
1/2 cup broken pretzel pieces
11 oz. bag peanut butter M&Ms -coarsely chopped

Directions:
In a stand mixer cream together butter, both sugars and cookie butter until light and fluffy. Add in eggs and vanilla, mix until combined. Mix in baking soda, powder and salt; then gradually add in flour. Once all combined, fold in pretzel pieces and M&Ms with a spatula.

Using a cookie scoop, drop onto prepared cookie sheets. Bake at 350 degrees for 12-14 minutes. Again, this depends on your oven, you want them to be just set and lightly browned. Remove from oven, let cool on sheets for a few minutes before removing to wire racks.

Makes 3 dozen cookies

Pumpkin Oatmeal Scotchies

It seems like it's been so long since I've baked any cookies. Actually I realized I haven't been doing much for baking at all lately. I had eggs in my fridge near their expiration date, that never happens. Since our weather here in Iowa seems to be cooling off and definitely more fall like, I've been itching to start baking with pumpkin. Apples too, pumpkin and apples are the perfect fall baking ingredients!

I took advantage of an activity-free evening in the week and baked these babies up. Sometimes I'm not always sure how the kids will respond to new creations, but they went over very well I must say. The daycare kiddos even got a sampling the next day and approved them.

Oatmeal butterscotch cookies are always a favorite and I really do think butterscotch pairs quite well with pumpkin. The pumpkin helps makes these incredibly soft and moist. They are awesome right out of the oven, when the butterscotch chips are still warm and melted. The recipe yields about four dozen, plenty to share with neighbors or store extras in your freezer for another day. Trust me, they won't last long though!

Pumpkin Oatmeal Scotchies

Ingredients:
2 sticks butter, softened
3/4 cup brown sugar
3/4 cup sugar
1 cup pumpkin puree
2 eggs
2 tsp vanilla
2 cups flour
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
2-1/4 cups old-fashioned oats
1-1/2 cups butterscotch chips

Directions:
In a large bowl or bowl of a stand mixer, cream together butter and both sugars until light and fluffy. Add in pumpkin, eggs and vanilla and mix together well. Sprinkle in baking soda, salt and cinnamon; continue mixing. Gradually add in flour and mix until combined. Fold in oats and butterscotch chips. Chill in fridge for about one hour.

Drop dough onto prepared cookie sheets using a medium sized cookie scoop. Bake at 350 degrees for about 12-14 minutes, or just until cookies are set and lightly brown. Let cool on pan for a few minutes before removing to a wire rack to cool completely. Makes 4 dozen.

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In other news:

Here's a peek at what was in our produce box for this week. We're getting close to the end, we should be able to go through October I believe. Makes me a little sad, I love receiving fresh, organic produce each week. But I think I've also done a great job preserving as much as I can throughout the summer, I think we'll be eating pretty well this winter!

I spent much of my day building towers with this little cutie yesterday! I enjoy my Fridays with her and our one-on-one time when the other girls are in school. Although in the back of my mind I knew I had cakes to be baked, buttercream to be made and dishes to be washed; I didn't let that get to me. They won't be little for long and I'll be missing these days far too soon! Have a great weekend!

Thick and Chewy Oatmeal Raisin Cookies

If I had choose a favorite cookie, hands down it would be oatmeal raisin. I have fond memories of my godmother making them for us, they were so good, I need to actually get her recipe. In the meantime though, I think I've come up with a pretty darn good replacement.

Ally posted a really good recipe for oatmeal chocolate chip cookies a little while back. My first reaction when I read her recipe was "I bet I could make this into a really good oatmeal raisin one!". I have tried tons of oatmeal cookie recipes only to have them turn out flat, not how I want. They taste wonderful but seem to be lacking shape.

I'm so glad these turned out on my first try! They are everything I want in a cookie. Thick, soft but a little chewy, full of cinnamon flavor with raisins in each bite. These make a lot, as in four dozen so I'm glad I froze half of the dough for later use. We can't be trusted with that many cookies laying around our house!

Oatmeal Raisin Cookies

Ingredients:
2 sticks butter, softened
1 cup brown sugar
3/4 cup granulated sugar
2 eggs
2 tsp vanilla
3 cups flour
2-1/2 cups old-fashioned oats
2 tsp cinnamon
1/2 tsp nutmeg
1 tsp salt
1 tsp baking soda
1-1/2 cups raisins

In a large bowl or a stand mixer with paddle attachment, cream butter and sugars together until light and fluffy. Add in eggs and vanilla, mix well. Mix in baking soda, salt, cinnamon and nutmeg. Gradually add in flour and rolled oats. Batter will be pretty thick. Finally, mix in raisins well or fold in with spatula.

Preheat oven to 350 degrees. Using a cookie scoop, drop dough onto cookie sheets lined with parchment paper or a silpat. Bake for 12 minutes or until just slightly golden.  Makes 4 dozen.

Farmers' Market

My weeks seem to go from one extreme to the next. One week will be so relaxing and not much going on and then the next one will have me baking, filling orders multiple days, busy with the kid's activities, etc. Last week was one of those.

We started softball for our oldest, Marissa. Gracie still has dance for another month. I had a pretty big order for our friend's dad's retirement party Friday night, a graduation order, Marissa had a bake sale and it was the start of farmers' market season. To top it off I had a nasty cold all week and not much of a voice either. Today is the first day I'm starting to feel a little better.

It was an extremely busy week regardless but I was super excited to be back at our downtown Saturday morning market. I took last year off because I found myself too busy with regular cake/cupcake orders plus I had quite a few large weddings to do as well. This year I've teamed up with a friend of mine, we used to be neighbors and our daughters have been friends since kindergarten. She's recently started her own gourmet popcorn business and is opening up a storefront in town. Local readers check out her facebook page, Here's What's Poppin. She'll have a store in downtown Cedar Falls right on Main Street and is anticipating on opening in June.

Our weather was really crappy last week, it started off really nice but by Wednesday we had cold temps and even snow! With my busy schedule and the weather I decided against bringing cupcakes to the first day, I didn't want to be stuck with dozens of leftovers and have to try to get rid of them. I generally bring about four other items with me, baked goods of course and usually a mixture between breakfast items, cookies, bars, pies or just whatever I feel like baking that week.

Here's a peek at the goodies I had at my booth:

Cinnamon rolls are always popular. I love to bring them every week and I think customers like to grab one and enjoy as they browse.

Muffins are another good seller for me. My sister-in-law loves these baked pumpkin doughnut holes, I made these with her in mind.

Another reason I love being a vendor is I get a chance to try out lots of recipes during our six-month season. I found this through Pinterest and thought it would be a fun cookie for kids. These jello cookies were sure fun to make but unfortunately were not a good seller for me. Maybe once school's out and more kids are in attendance...I don't know.

Oh my were these good! Of course I had to sample just a little. This was another new recipe I tried out. I can see these caramel snickers 7-layer bars making a regular appearance, I only brought home one little container and everyone seemed to love them. These are definitely one of the most decadent bars I've ever made.