Chai-Spice Sugar Cookies


     I’m sorry for the lack of indentations.  I don’t know why, but except for the first paragraph, the indentations won’t show up in the final post.  I’ve tried to edit the post and re-post it, but I can’t figure out how to fix it. 

     Today I have the most amazing cookies to share with you! Okay, so I know that I’m kind of always saying that or something pretty similar about almost every recipe I mention, but somehow it’s always true, especially here! These are chai-spice sugar cookies. As someone who absolutely loves a good chai tea latte, as soon as I saw this recipe, I knew I needed to make it. I would have made it sooner, too, but cardamom isn’t exactly a staple spice in my cabinet.  I had to go to a few stores before I found it at a reasonable price.  (Check out Target.)
These cookies have a soft, slightly chewy texture with a wonderfully warm, subtle, spicy flavor. The spiciness isn’t overwhelming at all, either.  Like I said, the flavor is subtle.
Do you ever eat a cookie that just makes you want to melt from the taste-induced happiness? When I bit into a warm chai cookie, I just wanted to melt blissfully away.  Even though there is nothing like these hot out of the oven, they’re still really yummy cooled off.
Right now, I’m going to urge you, as a friend, to make an extremely profitable investment. Please procure a copy of the Cook’s Illustrated Cookbook for yourself. This is where I found this recipe.  A lot of my absolutely favorite recipes come from this cookbook. I am going to talk about a pumpkin spice cheesecake soon that also came from there. I love this cookbook. It is one of my favorites, and definitely it is my go-to cookbook. There, that’s all I have to say. I’m not a paid advertiser. I’m just a very satisfied consumer.
Oh, and if you do make these, don’t be scared off by the smell of cardamom. I became extremely concerned about the outcome of these cookies when I unscrewed the lid of the cardamom bottle and was overwhelmed by the Pledge-like scent. By the time the dough is all baked up, you won’t be able to detect a whiff of wood cleaner! Your kitchen, instead, will be filled with a warm, autumn, bakery smell. Really, the aroma emanating from your oven is almost as good as the actual taste of the cookies.

P.S. I cheated and used 2% milk instead of whole milk, and the cookies turned out fine.  I just couldn’t bring myself to buy an entire gallon of whole milk just for one tablespoon of it.


Oreo-Stuffed Chocolate Chip Cookies


     Let me ask you a question.  What’s the only thing better than a cookie?  How about a cookie with a cookie inside of it?  Yes, I’m talking about the famed Oreo-stuffed chocolate chip cookies!  I’ve seen these cookies on Pinterest and all around the internet.  Now, when I first saw them, I was skeptical about putting a fully baked cookie within a cookie.  That was before I tried double chocolate chunk Oreo cookies, though.  That completely cured me of my doubt about the magic of baking Oreos into cookies.  After trying those, I couldn’t wait to tackle the full-fledged Oreo-stuffed chocolate chip cookies!

       Now, what can I say about these cookies?  They’re delicious.  They’re gigantic (I’m talking in between a golf ball and a tennis ball), and they are fun to eat!  The Oreo-stuffed cookies are also really pretty when you bite into them, and they make people’s eyes pop when you tell them that there is a whole Oreo inside of there.  Fun!

Chocolate, Chocolate, White Chocolate Chip Cookies



     Hello, all!  Yesterday was the official end of summer.  While I’m sad to see that season go until next year, I’m way more excited for fall baking than I probably should be.  Right now I have a pan of pumpkin pie bars cooling on the counter, and the house is filled with an amazing, buttery, spicy smell.  Each season has its own style of food.  To me, fall is pies and bars, pumpkin and apple, cinnamon and spice.  Just thinking about it makes me want to curl up with a mug of tea, a blanket, and Betsy’s Wedding.

     Now, with all this talk about fall and spices, you might be lead to believe that I’m going to post a fall recipe.  Well, I’m not.  These chocolate, chocolate, white chocolate chip cookies, though, are perfect for anytime of the year.  Before I go any further, I would like to say how much I love the Pioneer Woman’s blog!  Her recipes are delicious (and almost always full of butter—the best kind!).  Anyway, these cookies are like a chocolate explosion.  Yum, yum, YUM!  My only note I’d like to add is that I used chopped white chocolate instead of chips.  Mmm, I want some of these cookies right now!

Quaker’s Vanishing Oatmeal Raisin Cookies


     Good evening!  Tonight seems like an oatmeal raisin cookie kind of night.  That’s why I’m going to post my mom’s favorite oatmeal raisin cookie recipe.  Oatmeal raisin cookies are her favorite kind of cookie, and she’s never found a recipe that can beat this one.  It’s just that good!

     This is the recipe that used to appear on the cartons of Quaker’s oatmeal.  I believe that the recipe on the cartons is now a little different and not quite as good.  I retyped the directions in my own words, but the recipe as a whole is the same.

     I know I’m posting this recipe in the summer, but if you ever want to make cookies that embody fall, I would suggest making these.  The earthiness of the oats, the sweetness of the raisins, and the spiciness of the cinnamon brings to me flashes of crisp air, vibrant leaves crunching underfoot, and wood smoke in the air.

Quaker’s Vanishing Oatmeal Raisin Cookies


1 cup (two sticks) butter, softened

1 cup firmly packed light brown sugar

½ cup granulated sugar

2 eggs

1 tsp. pure vanilla extract

1½ cups all-purpose flour

1 tsp. baking soda

1 tsp. cinnamon

½ tsp. salt

3 cups Quaker oats (quick or old-fashioned, uncooked) [I always use old fashioned oats]

1 cups raisins


     Preheat your oven to 350˚ F.  Cream the butter and sugars together.  Add the eggs and vanilla and mix.  In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt.  Dump the dry ingredients into the wet and mix until just combined.  Mix in the oats and raisins.  Optional: Chill the bowl of dough, covered in plastic wrap, for thirty minutes before baking.

     Line cookie sheets with parchment paper and place balls or spoonfuls of dough onto the sheets.  Bake for about eight minutes (It may be more or less depending on the size of your cookies and also on your oven) or until the cookies are a lovely golden brown.