The Cookie Monster Strikes Again

Before Hurricaine Irene I posted a cookie recipe that I called "Cookies Before the Storm", and that recipe has taken me through many a trying experience, including no power for 4 days during said storm. Well this winter, I re-vamped those cookies and made them almost as crazy as Paula Deen's "Everything Cookies" and thank goodness I had the sense to leave out the M&M's. But this is a cookie that any cookie monster would want to experience. And due to the climate we've been having in the North East lately, I've decided to call this new batch Cookies Before, During and After the Storm. You'll yield about 40 cookies and they are yummy!  It's a basic chocolate chip cookie with a few extras thrown in. Today I added dark chocolate chips, white chocolate chips, crushed walnuts, raisins, coconut, rolled oats and sea salt. They're simple and deeelish!

Cookies Before, During and After the Storm

2 sticks butter softened
1 cup Splenda no calorie sweetener
1/2 cup Splenda Brown Sugar Blend
2 large eggs (room temp if possible)
1 tsp pure vanilla extract
1 tsp salt
1-1/2 cups flour
1 tsp baking powder
1 tsp baking soda
1 cup rolled oats
2-1/2 to 3 cups assortment of goodies- like chocolate chips, white chocolate chips, crushed walnuts, raisins, coconut and coarse sea salt for sprinkling on top before baking.

Pre heat oven to 350 degrees and line baking pans with parchment paper. Place butter and sugars in a large bowl. With hand mixer combine sugars and butter until smooth. Add eggs and vanilla extract and incorporate. Set aside.

In separate bowl combine flour, salt, baking powder and baking soda. Mix to incorporate (I just use a fork). Add the flour mixture in two batches to the wet ingredients and combine. Now add the rolled oats and the chips/raisins/nut mixture. Spoon tablespoons of the dough about 2 inches apart onto the parchment paper, sprinkle with sea salt and bake for 9 minutes. Crowd pleaser? YES! Just make sure to take a few for yourself before they are all gobbled up by your cookie monster friends. Hope you enjoy!

Sometimes you feel like a nut

I normally wouldn't post a re-mix of my simple chocolate chip cookie recipe but I'm absolutely nuts about this revision. It's loaded with macademia nuts, has lots of oatmeal and is simply delicious. The cookies are rich. And chewy. And crunchy. And decadent. I suggest you try them if you're a nut like me.

Macademia Nut Cookies

2 sticks unsalted butter softened
1 cup brown sugar (I used 1/2 cup Splenda Brown Sugar Blend)
1 cup granulated sugar (I used Splenda no calorie)
2 large eggs
1 tsp vanilla extract
1 cup AP flour
1 tsp salt
1 tsp baking powder
1 tsp baking soda
1-1/2 cups old fashioned oats
1 cup macademia nuts chopped
1 cup white chocolate and/or semi sweet chocolate chips-optional
Sea salt

Pre heat oven to 350 degrees. Line baking sheets with parchment paper.

In large bowl combine the butter and sugars with hand mixer. Mix about 2 minutes. Beat in eggs and vanilla extract and set aside.

In medium size bowl add flour, salt, baking powder and soda. Mix with a whisk to incorporate. Add the flour mixture to the butter mixture and beat until combined. Stir in the oats, nuts and chips (if using). Spoon tablespoons of the dough onto the baking sheets, sprinkle with sea salt and bake until lightly browned on the edges. My oven takes about 10 minutes, but check the cookies after 8 minutes to be sure you don't over cook them. Let cookies cool a minute or two before transferring to wire rack or paper towels. Repeat with any remaing dough. This recipe makes about 45 cookies.

I've made this recipe with and without the chocolate chips. Either way they are delightful. If you decide to omit the chips, you can add an additional 1/2 cup of macademia nuts.

Cookies Before the Storm

Last Saturday night I had a craving for cookies. I perused my freezer for whatever little bits of chocolate chips or nuts I had stored away, and decided on white chocolate and semi sweet chocolate chip cookies with a hint of sea salt. Little did I know that I'd lose power the next day and have no electricity for the next 4 days (due to Irene) and these would be my go-to snack when the going got tough. These are simple cookies, and rather sweet, but the sea salt gives them an identity that goes beyond your regular chocolate chip cookie. This is a very simple recipe, takes about 10-15 minutes to put together and 8 to 10 minutes to bake. And you'll get about 36 cookies, plenty to get through a 4 day power outage. Quite delicious with a steaming cup of coffee or a big glass of milk, non of which I could access in my home, but luckily Starbucks was open a a few blocks away.

White and Dark Chocolate Chip Cookies with Sea Salt

Makes 36 cookies

2 sticks butter softened

1 cup granulated sugar (I used Splenda no calorie sugar substitute)

1 cup light brown sugar (I used 1/2 cup Splenda Brown Sugar Blend)

2 large eggs (room temp if possible)

1 tsp pure vanilla extract

1-1/2 cups AP flour

1 tsp salt

1 tsp baking powder

1 tsp baking soda

1 cup rolled oats

2-1/2 cups assortment of chocolate chips (I used white, semi-sweet and mini semi sweet)

Sea Salt for sprinkling on top

Preheat oven to 350 degrees. Line baking sheets with parchment paper. Place butter and sugars in a large bowl. With hand mixer combine sugar and butter until creamy. Add eggs and vanilla extract and incorporate. Set aside.

With a whisk or fork, combine flour, salt, baking powder and baking soda in a medium bowl. Add the flour mixture (in two batches) and incorporate the wet ingredients with the dry. Now stir in the rolled oats and the chips.


Spoon tablespoons of the dough (about 2 inches apart) onto the parchment lined cookie sheets. Gingerly sprinkle sea salt on top of the cookies (don't go crazy with the salt- you'll be disappointed) and bake 9 minutes or until cookies become lightly browned. Undercook these a bit and don't look for too many crispy edges. The cookies will continue cooking while cooling on a wire rack. I sometimes just let them cool on the rack for a minute or two and transfer them to a clean roll of paper towels and let them sit until they're cooled enough for me to start tasting.


Re-mix: I also had dry roasted peanuts, crushed walnuts, coconut, butterscotch and peanut butter chips in the freezer last Saturday. If you're not a lover of chocolate like I am, try shredded sweetened coconut and butterscotch chips (I warn you- it's a sweet combo). Or try peanuts, raisins and a small amount of white chocolate chips. You'll get the crunch of the nuts, and the tang of the raisins and sweetness of the chocolate. But I must advise, in all of these cookie combinations, don't leave off the small amout of sea salt. It's a breath of fresh air that enhances everything sweet.

Peanut Butter and Sea Salt Cookies

I've had this recipe tucked away in one of my files for years. I think Paula Deen was the first one to turn me on to it. But today on the TV Foodnetwork, Claire Robinson added a little something, something that had me waiting for a break in my day to make these cookies again- the addition of sea salt. I think there's nothing better than the combination of sweet and salty. And this cookie (gluten free I might add) hits the mark, and then some. It has only 4 ingredients and if you make it with Splenda as I did, it's the perfect snack, treat, or dessert for anyone who has diabetic issues as well. And it couldn't be simpler.

Gluten Free Peanut Butter and Sea Salt Cookies

1 cup creamy peanut butter (I used Smart Beat)

1 cup Splenda no calorie sweetner (you can use granulated sugar if you like)

1 large egg

1 tsp pure vanilla extract

Coarse sea salt (easy to find these days in the regular supermarket)

Pre heat oven to 350 degrees. Prepare 2 baking sheets with parchment paper. In medium bowl, mix the peanut butter, Splenda, egg and vanilla until incorporated. I used a hand mixer. It was quick. To form the cookies, take about 1 tablespoon of mixture and roll with your hands to form a one inch ball. Continue rolling and place 9 balls on parchment lined cookie sheet. Slightly flatten balls with the tines of a fork, making a criss cross pattern on the cookies. Sprinkle coarse salt on top of the cookies, just don't add too much. Bake 10 minutes or until golden around the edges. Repeat rolling and baking process with the rest of the mixture.

Remove from oven, let cool on rack and you're ready to enjoy.
I'm bringing these to Fran's pool tomorrow. I know they'll all be gone by the end of the day (or within the hour), because this recipe made only 18 cookies. Next time I'll double the recipe and maybe add in some mini chocolate chips.

Ahh. Summer is finally here!