Ghirardelli Oatmeal Chocolate Chip Cookies

These are still my favorite Christmas cookie….and they couldn’t be any easier to make. The oatmeal makes them **a tiny bit** healthier than a lot of your Christmas favorites….

Berries and Cocoa

These are my all time favorite christmas cookie. My grandma made an amazing oatmeal chocolate chip cookie, which I think was a variation of a recipe she found on a Quaker Oats box years ago. My favorite chocolate for baking is Ghirardelli (if I had to choose one…) They make 60% cacao bittersweet, semi sweet and milk chocolate chips. I use a mixture of the bittersweet and semi sweet in this recipe because I think it gives a more rounded flavor to the cookies. After I mix up a batch, I stick them in the refrigerator for an hour or so to chill the batter before using a medium cookie scoop to make a 2 inch round ball. The chilling and using the cookie scoop to scoop them out makes a perfectly puffed cookie with crispy browned edges and a chewy inside.

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I love these stoneware cookie sheets from the…

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Ghirardelli Oatmeal Chocolate Chip Cookies

These are my all time favorite Christmas cookie. My grandma made an amazing oatmeal chocolate chip cookie, which I think was a variation of a recipe she found on a Quaker Oats box years ago. My favorite chocolate for baking is Ghirardelli (if I had to choose one…) They make 60% cacao bittersweet, semi sweet and milk chocolate chips. I use a mixture of the bittersweet and semi sweet in this recipe because I think it gives a more rounded flavor to the cookies. After I mix up a batch, I stick them in the refrigerator for an hour or so to chill the batter before using a medium cookie scoop to make a 2 inch round ball. The chilling and using the cookie scoop to scoop them out makes a perfectly puffed cookie with crispy browned edges and a chewy inside.

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I love these stoneware cookie sheets from the Pampered Chef, but you can just use a regular cookie

sheet lined with parchment paper. Either way, I always bake a test cookie and adjust the batter as such: If they flatten out too much, add two teaspoons flour to the batter and mix well. If they are too thick, add a little milk or water.

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Ingredients:

1 1/2 cups all purpose flour, scooped and leveled

1/2 teaspoon baking powder

1/2 teaspoon salt

8 ounces butter, softened

1 cup light brown sugar

1 cup granulated sugar

2 eggs at room temperature

2 teaspoons vanilla bean paste

2 cups old fashioned rolled oats

1 cup Ghirardelli semi sweet chocolate chips

1/2 cup Ghirardelli bittersweet chocolate chips.

Combine flour, baking powder and salt, set aside. Cream butter and sugars with mixer on medium speed until light and fluffy (approximately three minutes), scraping sides down often. Beat in the eggs, one at a time and add the vanilla. Stir in the flour mixture on low speed, then add oats and combine thoroughly. Stir in chocolate chips. Refrigerate about an hour.

Preheat oven to 350 degrees. Using a cookie scoop, place rounded 2 inch balls of dough on parchment paper lined cookie sheet. Place cookies approximately 2 inches apart and bake 12-14 minutes, until cookies are lightly browned on the edges. Remove from oven and let cookies set 5-10 minutes, then place cookies on wire rack to cool completely. Makes approximately 4 dozen cookies.

Grandma’s Almond Cinnamon Slices

This is one of those family recipes that I most closely associate with childhood and Christmas at my Grandma’s house. There were three staples in the Tupperware cookie containers that appeared every year and one or two that were “tryouts” to see if they made the grade with the family. There was one awful cookie that my grandfather loved that had dried candied fruit (think fruitcake in a cookie) but the rest were all wonderful. The oatmeal chocolate chip and these were and are still my favorites. I am currently working on a chocolate version of this and will pass it along once it is perfected.

Almondslices

Ingredients:

2 1/4 cups all purpose flour, sifted

1 cup granulated sugar

1 cup butter, softened slightly

1 1/2 cups slivered almonds

1 teaspoon ground cinnamon

2 eggs

Combine flour and sugar in large bowl. Cut in butter with pastry blender and combine thoroughly.. Add remaining ingredients and mix well. Shape into 2 1/2  inch long block and wrap in waxed paper. Chill overnight or freeze. Preheat oven to 350 degrees. Cut slices crosswise in 1/8 thick slices. Place on un greased cookie sheets lined with parchment paper or Silpat mat. Bake 12 to 15 minutes or until edges of cookies are lightly browned. Cool completely on wire rack. Makes about 3 dozen cookies.

OPTIONAL: 

Grandma didn’t know about this alteration/update – but it is a really yummy addition if you want a little more kick:

Browned Butter Drizzle: In a small saucepan, heat 2 teaspoons butter over medium heat until butter turns light brown , stirring frequently. Remove from heat. Gradually stir in 1 1/2 cups powdered sugar, 1 teaspoon vanilla and enough milk  to make drizzling consistency.