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White Chocolate Apricot Oatmeal Cookies

After making the Double Chocolate Walnut Cookies the other day and wishing I had white chocolate chips and macadamia nuts to fill them with, I was left with a hankering for baking something that involved white chocolate.  At some point along the way apricots worked their way in there as well.  So I asked the internet for “white chocolate apricot recipes” and wound up with a variety of options; lots of cookies, several scones, and a mini-muffin recipe that I’ve saved away to try later.

The one that caught my attention the most was a recipe from Hershey’s.  As evidenced by the recipes I’ve written up here so far, I like chocolate, and since they’re are a company that makes chocolate, this seemed like a natural choice.

White chocolate apricot oatmeal cookies

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Posted by on May 5, 2013 in Baking

 

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Double Chocolate Walnut Cookies

I went back this week to the “Best of Fine Cooking – Chocolate” 2006 edition of Fine Cooking magazine and chose another recipe based purely on how badly I wanted to eat the photo on the page.  These cookies are similar to the Chocolate Brownie Recipes from a month ago but with more of a normal cookie consistency and with walnuts instead of pecans.  The title kind of gave that much away, but the most important part is that these cookies are deliciously rich and packed with chocolate.

Double chocolate walnut cookie closeup

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Posted by on April 21, 2013 in Baking

 

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Maple Walnut Cookies

My thanks this week go to Laura’s Sweet Spot for this recipe.  I had an inexplicable hankering the other day for maple walnut cookies and so I asked the internet for help and came across a number of options.  Some were “maple spice” cookies, others involved icing, but her recipe is straight-forward and simple and that’s what I was looking for.  I was also completely taken by her statement that flavored pancake syrup is insulting to the maple trees – I couldn’t agree more!

Maple walnut cookies closeup

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Posted by on April 7, 2013 in Baking

 

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Chocolate Brownie Cookies

This recipe is courtesy of Fine Cooking magazine, and it’s from their “Best of Fine Cooking – Chocolate” 2006 edition.  Warning: any of their “Best of Chocolate” magazines are fairly dangerous things to flip through if you’re trying to stay on a diet.

Gratuitous close-up shot
Gratuitous close-up shot

Simply put, the name for these cookies is perfect.  The proportion of chocolate far exceeds any other ingredient, the consistency is that of a brownie, and the form is that of a cookie.  Also, they taste fantastic, being a little on the rich side on account of all that lovely chocolate.

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Posted by on March 24, 2013 in Baking

 

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