Oatmeal is good for you, right? So these Oatmeal Cookies with Dark Chocolate & Walnuts are really really good for you……
Okay maybe not – but these cookies are swoonworthy – and definitely packed with flavor. I like that they use old-fashioned oats – I think they hold up better, they don’t “dissolve” into the cookie – which means a better oatmeal-cookie-texture.
Use semi-sweet chips if you prefer, but I’m a dark chocolate fan for sure. They get a little crunchy and a little soft – great for lunchboxes, holiday gifts or dunking…or all three. I have a 3/4″ cookie scoop, and although it’s technically a uni-tasker – its a must-have in my kitchen. Using teaspoons to put cookies on a tray is old-school – and it works fine, but I never had look ending up with uniform size cookies.
I hope you like these – they’re so much better than oatmeal raisin cookies – which are gross – and just one reason to have trust issues. Raisins are ick.
This sausage & potato soup with kale recipe that started as a copycat recipe of Olive Garden’s Zuppa Toscana. I do things a bit differently – I dont use heavy cream, or the spinach or escarole they put in their version, I use Kale. It stands up to heat better, therefore the soup reheats and freezes like a dream. Also – I despise cooked spinach. Gross.
I also use evaporated milk in most soups instead of cream – because it doesn’t tend to break & curdle as easily as most regular/refrigerated milk products do. If you have a parmesan rind laying around – add it – the flavor is amazing – but remember that its salty – so adjust your salting habits as you go. We had this with our favorite crusty bread, that my 15yo made the other day. So. Good.
These tasty butter cookies are a holiday tradition in our home. While you can dye and color the dough to make green trees or whatever you like, I prefer the plain sugar cookies with sprinkles and redhots as decoration.
You need a cookie press for this recipe. You could roll them in logs and refrigerate and slice, but it’s just not the same. I got my cookie press on Amazon.com – It’s the OXO Good Grips Cookie Press and it works well – it works BEST if the cookie sheets are really cold, but that’s not really practical when you’re baking dozens at a time – just be patient and understand that the dough consistency is directly related to how the cookies come out of the gun and onto the sheet – don’t be afraid to chill the dough down if things just get a bit too soft.
Colored sugar and red hots for tree stars or holly berries are my favorite decorations – but you can do absolutely whatever you like!
I’m a fan of throwing something together that’s tasty, flavorful and – most importantly – fast! If you cook ahead like I try to, having browned chorizo & onion in the freezer or fridge means a quick and easy dinner is about 20 minutes away, depending upon how you decide to use your treasures.
I made this up thinking about flavors I like together, what was on sale, and what would not put us into poultry overload the night before thanksgiving – everyone here loved it. Use green or red enchilada sauce – canned or homemade – you pick. I’d even swirl them together if you were trying to stretch. Adding leftover cooked potatoes to this would be tasty as well! Enjoy!
I love ginger cookies – not the dense, tasteless gingerbread men with the too-sweet frosting – I like ginger/spice cookies that are not as sweet and taste great with a hot cup of coffee – dunked of course. This recipe is pretty tasty and has A LOT of spices in it – hopefully you have this in your cabinet and you aren’t running out the buy a spice just to make these cookies – but remember old spices are not bold spices – so when in doubt throw it out.
These also freeze and transport really well – so ship them to a loved one this holiday 🙂
These are a much requested cookie in our house. Todd likes them with Pecans as well as Walnuts – so choose whichever you like. They freeze, transport and mail quite well. They don’t get super brown – so don’t overbake waiting for them to brown up!
In some cookies, it is okay to substitute margarine – but these just dont taste or turn out the same if you do substitute. They’re not bad, just not as good…so use the real stuff.