Soft Brown Butter M&M Cookies

Brown Butter M&M Cookies | RevamperateBrown Butter M&M Cookies | Revamperate
Every Christmas, I find myself with a pile of candy the size of a small child and no chance of eating it all. I know I probably could if I really put my mind to it, but I’m trying really hard to practice self control. Instead of eating the entire bag of M&Ms Andrew brought home from his mom’s house, I told myself I would put them to good use. Naturally, I baked with them.

Better yet, I baked them into these soft brown butter cookies. Brown butter M&M cookies offer something different than your average cookie because they taste a little richer and have a distinct smell. Making brown butter has a sort of brown sugary caramel-like smell, and it’s wonderful as long as you’re careful not to burn it. It does change the consistency of your cookies and make them a big flatter, which is why after you melt it, you’ll have to bring it back to a solid before mixing the dough, and it will leave your final cookies slightly greasy in comparison to your average cookies, but don’t take greasy as a bad thing. You’ll still love them.

Ingredients (makes 12-15 cookies):

  • 1/2 cup butter, solid
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 cup flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/4 tsp
  • 1/2 cup M&Ms

First, melt the butter in a saucepan on the stove. Start on medium-to-low heat and continually stir with a whisk. Seriously, don’t use a silicone spatula. I melted one that way. The butter might spatter a bit, so turn down the heat if necessary and continue to stir it. Eventually, it will begin to barely change color to a reddish brown. When the color changes, you’ll smell the brown butter and need to immediately remove it from heat before it burns. Pour the butter into a small bowl and leave it in the fridge to harden for at least an hour.

Cream together the newly hardened brown butter and the sugars. Combine the remaining dry ingredients in a separate bowl. Mix in the egg and vanilla with the butter mixture until well-mixed. Slowly add in the dry ingredients, and mix in the M&Ms.

Brown Butter M&M Cookies | Revamperate Brown Butter M&M Cookies | Revamperate
The dough will be soft and easy to mold. Pop it in the fridge for about 20 minutes first. This will help prevent your cookies from thinning as much. Then pull out the chilled dough and roll it into one-inch balls, place several inches apart on a cookie sheet and bake on 350 for about 7-9 minutes until the edges begin to brown slightly. These cookies have a large spread, so make sure there’s proper space in between them or they’ll run together. Let them cool on a cooling rack for a few minutes, and you’ll see the cookies deflate slightly.

Now the fun part – eat them! There’s nothing like brown butter M&M cookies to make your day a little better. I accidentally ate most of the batch in one sitting after a long work day, but it was totally worth it, FYI. No shame. Enjoy!

Flourless Almond Butter Oatmeal Cookies

Flourless Almond Butter Oatmeal Cookies | Revamperate Flourless Almond Butter Oatmeal Cookies | Revamperate
As you might have guessed from seeing my constant feed of cupcakes and cookies, I’m not very good at eating healthy. It takes a lot of self control that I don’t really have, which is why I have so much respect for people who eat healthy like they’re supposed to. Like anyone, I have good days and bad days with my healthy choices. Today, for example, I got an acai berry bowl from Jamba Juice instead of In-N-Out, and it was really, really hard to make that decision. I literally only did it because I had a Jamba Juice Groupon that was about to expire but still…I’m capable of making sacrifices for a healthier meal.

Here’s the great thing about this recipe – with these flourless almond butter oatmeal cookies, you don’t have to sacrifice anything. I’m generally a big fan of “eating what I want,” meaning I find ways to fit the foods I love (pasta, cake, pizza) into my diet in smaller portions and fill the rest of my diet with the things my body should be getting. It works for me but not for everyone.

For those days you want to eat a little healthier but still feel your sweet tooth kicking in, try baking these flourless almond butter oatmeal cookies made with Hershey’s chocolate chunks. Seriously, these are so delicious you won’t believe they’re actually kind of good for you – as good as a cookie can be anyway. Since they’re made with no flour and they have both oats and almond butter as key ingredients, these cookies are a less fattening and still a sweet and satisfying option to your cookie problems. Just try them! I promise they’re good.

Flourless Almond Butter Oatmeal Cookies | Revamperate
Flourless Almond Butter Oatmeal Cookies | Revamperate
Ingredients (makes about 16-18 cookies):

  • 1 cup salted almond butter
  • 1/2 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1/2 cup oats
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1/2 cup milk chocolate chips

First, combine the oats, baking soda, salt and cinnamon in one bowl and mix. Note, how much salt you add should be based on whether or not your almond butter has salt added, which mine does. I’d recommend using salted almond butter in order to avoid adding too much salt to your dough since this changes the structure. If you’re using unsalted almond butter, add an extra 1/4 tsp or so if salt, and your proportions should still be fine.

Use your mixer to beat together the almond butter and brown sugar until creamy. Beat in each egg and vanilla. Slowly mix in the dry mixture. It will be really sticky and dark in color. Mix in the chocolate chips – I suggest milk chocolate instead of semi-sweet, but that’s just based on preference.

Flourless Almond Butter Oatmeal Cookies | Revamperate Flourless Almond Butter Oatmeal Cookies | Revamperate
Use a spoon to drop tablespoon sized pieces of dough onto a lined cookie sheet. As I said, it’s really sticky, so trying to shape it is going to be difficult. It’s also tough to use a cookie scoop, so I definitely recommend using a spoon instead. Pop the sheet in the oven for 10-13 minutes until the edges begin to brown slightly. They will lighten up in color a lot at this point and they’ll appear puffy. Let them cool on a cookie sheet for at least 5 minutes, and you’ll see them deflate a bit. Alongside a glass of milk (or something healthier?), you’re going to love them. The chocolate chips are the perfect addition of sweetness to the slightly salted almond butter, and they don’t taste like granola bars, which is normally what I think about so-called “healthy” cookies. Try them and you’ll totally understand. Enjoy!

Chocolate Peppermint Cookies

Chocolate Peppermint Cookies | Revamperate Chocolate Peppermint Cookies | Revamperate

I hope you had a very merry Christmas! I know I did. It’s been a while since I was able to spend so much time with my family, and I have to say, I’m so grateful to see them for the holidays. I spent the last five of my Christmas (every year since high school) working at Macy’s, which is probably the least pleasant place to be during Christmas, so I can’t even explain how wonderful it is to be home for the holidays with my parents, my sister, my nieces and my cat. Plus, I got a little spoiled this year, so I’m looking forward to playing with my new KitchenAid attachments and new sewing supplies now that I’m back home.

I know it’s after Christmas, but as far as I’m concerned, it’s not over until December is, so I just had to squeeze in a little more peppermint. As I’ve said before, peppermint and chocolate are my all-star combination. I’ll never get enough of it, so it’s goes without saying that I absolutely loved these chocolate peppermint cookies. Not to toot my own horn or anything, but everyone else loved them too, so I’m not even that bias. These chocolate peppermint cookies are made with a dash of peppermint extract and crushed peppermint candy for a very holiday tasting cookie.

Ingredients (for about 14 cookies):

  • 1/2 cup butter, soft
  • 3/4 cup granulated sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1/4 tsp peppermint extract
  • 1/3 cup baking cocoa
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup flour
  • 1/3 cup crushed peppermint candy

First, mix together the dry ingredients (flour, baking soda, salt, baking cocoa) in one bowl. In a separate bowl, beat together the softened butter and sugar. Then beat in the egg, vanilla and peppermint extract. Slowly add in the dry ingredients, mixing as you go until it is well combined. Set aside while you crush the peppermint candy. Unwrap the individual peppermints and move them to a ziplock bag. You can also use a food processor for this, but mine isn’t strong enough to crush candy. Using a rolling pin or other hard object, crush the peppermint candy into fine pieces and mix it into the cookie dough. Then place the dough in the fridge for 20-30 minutes.Chocolate Peppermint Cookies | Revamperate Chocolate Peppermint Cookies | Revamperate

After the dough has chilled, place one-inch balls on a cookie sheet and bake on 350 degrees for about 8-11 minutes until the edges begin to firm. Because the cookies are chocolate, you won’t be able to see them browning, but the edges will harden slightly, showing that the cookies are ready. Take them out and let them cool on a cooling rack before removing from the sheet. Eat them while they’re warm with a cold glass of milk, and you’ll think you’ve gone to holiday heaven!

Sadly, this will be my last Christmas-related post this year, but it means there’s a whole new year coming later this week. I have no idea what we’re doing for New Years, but there’s a lot to look forward to in the coming year. Enjoy!

Cinnamon Eggnog Cookies with Eggnog Glaze

Cinnamon Eggnog Cookies with Eggnog Glaze | Revamperate Cinnamon Eggnog Cookies with Eggnog Glaze | Revamperate
Only one more day until Christmas! I’m just not ready for the holidays to be over. That might not be something most people say, but I really do love Christmastime. As I head of to work on this sunny Tuesday morning, my mind wants to check out for Christmas, and I have to keep reminding myself that there’s still about nine more hours of work to go before that’s possible. I’m looking forward to several days at my parents’ house in San Diego, where my mom has FOUR full size Christmas trees throughout the house. It’s absolutely amazing. Maybe I didn’t think that a few years ago when I was still living at home and working in retail during the holidays, but now I love it. Funny how things change I suppose – I’m a real grown up now, aren’t I?

Now, let’s get to the tastes of the holidays. Eggnog, peppermint and every other holiday flavor only come once a year, so I’ve tried to make the most of it with eggnog and peppermint everything! Here’s another eggnog recipe for you to end with this year: super soft and dreamy cinnamon eggnog cookies with eggnog glaze. After this, I’ll be checking out for a couple days to focus on family (and sadly also work), and I’ll be back with more recipes over the weekend.

To make the cookies, you need:

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 1/2 cup eggnog
  • 1/2 teaspoon vanilla
  • 1 egg yolk
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon baking powder
  • 1 1/2 cups flour

Start by creaming together the butter and sugar, and then add the egg yolk and vanilla until well-mixed. Mix in the eggnog. The batter should be light and creamy. Combine the dry ingredients in a separate bowl, mix and then slowly add into the batter. It will look very thin and sticky compared to your average cookie dough. Let is sit in the fridge for at least 20 minutes to thicken slightly. Then use a cookie scoop or a large spoon to place dough on the cookie sheet. It will be really sticky and gooey, but that’s ok! That’s what leaves you with super soft, melt-in-your-mouth-like cookies.

Bake on 350 degrees for 16-20 minutes until they are barely beginning to brown on the edges. They might not look totally done, but they will be if the edges are forming. Let the cookies cool on a cooling rack while you make the icing.

Cinnamon Eggnog Cookies with Eggnog Glaze | Revamperate Cinnamon Eggnog Cookies with Eggnog Glaze | Revamperate
For the icing, you need:

  • 1 cup powdered sugar
  • 2 tablespoons eggnog
  • cinnamon (optional, for garnish)

Whisk the icing ingredients together, adding more or less of each until you reach the desired consistency. I was going for more of a glaze, so I added more eggnog to keep it thin. Then drizzle the icing on the cookies and garnish with a sprinkle of cinnamon.Cinnamon Eggnog Cookies with Eggnog Glaze | Revamperate Cinnamon Eggnog Cookies with Eggnog Glaze | Revamperate
Seriously, you’re going to love these cookies. Trust me on this one. They are melt-in-your-mouth delicious with eggnog on top! Anyway, enjoy making these for your holiday gatherings or, you know, for Santa. I hear Santa loves eggnog cookies. Merry Christmas!

Chocolate Chip Cookie Butter Cookies

Chocolate Chip Cookie Butter Cookies | Revamperate Chocolate Chip Cookie Butter Cookies | RevamperateI know what you’re thinking – isn’t that title kind of an oxymoron? Yeah, cookie butter is made of cookies, but you still have to admit that cookie butter still has a very specific taste to it. I had to at least try it, so here it is, cookie butter made back into cookies, and it’s wonderful filled with chocolate chips.

To make about 15 cookies, you need:

  • 1/2 cup butter
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 egg
  • 1/2 cup cookie butter
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/4 cup flour
  • 1/2 cup chocolate chips

Chocolate Chip Cookie Butter Cookies | RevamperateFirst, mix the butter and sugars until creamy and then add the cookie butter, egg and and vanilla, mixing between each addition. Combine the dry ingredients in a separate bowl and then mix them in slowly. Using a spatula, mix in the chocolate chips and let the dough cool in the fridge for about 20 minutes.

Use a cookie scoop or spoon to scoop the dough and form it into balls with your hands. Place several inches apart on a cookie sheet and bake for 12-15 minutes on 350 degrees. The edges will be slightly brown and the middle will be soft on top, but they’ll be delicious in the end. Chocolate Chip Cookie Butter Cookies | Revamperate Chocolate Chip Cookie Butter Cookies | RevamperateLet them cool on a cookie sheet before devouring them in, you know, minutes. To be totally honest with you guys, these are delicious but they’re kind of a glamorized chocolate chip cookie. Cookie butter is called cookie butter for a reason – it’s butter flavored as cookies. Nonetheless, these are wonderful, and I absolutely suggest making them for your cookie butter-obsessed friends. You will notice a difference when you taste them, and they’re so yummy with a tall, cold glass of milk. Cookies for Santa, anyone?Chocolate Chip Cookie Butter Cookies | Revamperate Chocolate Chip Cookie Butter Cookies | RevamperateApologies for my cookie obsession lately. It’s a Christmas thing. I’ve gotta get my cookie fix, and then I’ll offer up a few more ideas. Only one more week till Christmas, guys. Enjoy!

Reese’s Peanut Butter Thumbprint Cookies

Reese's Peanut Butter Thumbprint Cookies | RevamperateReese's Peanut Butter Thumbprint Cookies | RevamperateLast weekend, Andrew took the LSAT exam for law school. If you’re not familiar, the LSAT is a pretty intense exam best known for it’s very difficult “mind games.” Studying for the test really took a toll on him these last few months, and now he’s preparing his applications while he waits for his final score. In an effort to make him feel a little better afterward, I did what any reasonable person would do – I made cookies!

Peanut butter and chocolate are Andrew’s favorite combination, so that was a must. Reese’s are his favorite candy, so I incorporated them into these very soft and peanut butter chip loaded peanut butter thumbprint cookies. And ohmygod did they come out good?! Between the two of us, we ate most of them because they were just too delicious. Trust me on this.

The softness of the cookies, in my opinion, is the best part. I can’t stand overly crunchy cookies (except in cases like Oreos, etc. when they’re supposed to be crunchy). Follow these steps and you’ll make the best soft cookies EVER. Stay tuned – I plan on revamping this recipe for a few different cookies down the line.

Reese's Peanut Butter Thumbprint Cookies | Revamperate

You’ll need:

  • ½ cup butter, softened
  • ½ cup dark brown sugar
  • ¼ cup granulated sugar
  • 1 egg
  • ½ cup creamy peanut butter
  • ½ teaspoon vanilla
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 ¼ cup flour
  • ½ cup peanut butter chips

First, cream together the butter and sugars. Then beat in the peanut butter, egg and vanilla, beating well between each one (and yes, that order works best). Mix in the flour, salt and baking soda. The dough should be creamy but thick. Stir in the peanut butter chips with a spoon or spatula and chill for 20-30 minutes.

Reese's Peanut Butter Thumbprint Cookies | RevamperateReese's Peanut Butter Thumbprint Cookies | Revamperate

Take the dough out of the fridge and let sit until it’s soft enough to work with. Roll it into 1-inch balls and place several inches apart on a cookie sheet (I use a cookie scoop to get the right amount of dough). Bake on 350 degrees for 8-10 minutes but no more than that. Even though they will look doughy and undone, they are exactly like you want them – soft but fully cooked. Immediately after you remove them from the oven, push unwrapped mini Reese’s peanut butter cups into the centers of the soft cookies and move them to the fridge to cool. This will prevent the Reese’s chocolate from melting too much. After about 10 minutes in the fridge, they’re ready to eat.

Offer these too anyone, and you’ll probably make a friend forever. Just sayin’. Plus these are perfect for a cookie swap. That was one of my favorite Christmas activities with my old coworkers. Now get baking and enjoy!

Christmas Pinwheel Sugar Cookies

Christmas Pinwheel Sugar Cookies | Revamperate Christmas Pinwheel Sugar Cookies | RevamperateWhat treats come to mind when you think of Christmas? Eggnog? Peppermint? Pie? Well, I just think of cookies. Sometimes even pie cookies and cookies with peppermint or eggnog. Yeah, those are real things I’m planning. I’m actually really excited because this is the only time of year it’s social acceptable to share eggnog recipes.

Anyway, this cookie is a classic one with a Christmas spin – pinwheel sugar cookies. These classic sugar cookies feature red and green spirals (aka pinwheel cookies) to get you in the holiday mood. You can also see how I used this recipe to make autumn themed sugar cookies with royal icing a while back.

To make 20-25 cookies, you’ll need:

  • 1 cup butter, softened
  • 1 cup confectioners sugar
  • 1 teaspoon vanilla
  • 2 teaspoons baking powder
  • 3 cups of flour
  • 1 egg
  • Red and green food coloring

First, beat together the softened butter and sugar until creamy. Add in the vanilla and egg and beat until combined. In a separate bowl, combine flour and baking powder, and slowly add to the wet mixture. It will become very thick and difficult to mix. If that happens, pull the dough onto a piece of wax paper and continue to massage with your hands until the flour is completely mixed.

Separate the dough into two large balls and use your knuckle to push a small hole in each piece. In one, add about 4 drops of red food coloring, and in the other add about 4 drops of green (note, this can get messy so wear gloves if you prefer). Use your hands to close the opening and, one at a time, massage the food coloring into the dough until it is not longer streaky. Add more food coloring until you reach you desired color. I kind of looked like I’d beat someone after I finished kneading the red dough because my hands were covered in red coloring…but luckily it’s washable!

Sprinkle some flour on the waxed paper and on a rolling pin, and roll out each piece of dough separately until it is about 1/4 inch thick. If you can, try to maintain the same shape between the two colors. Then peel one piece off of the paper and place it on top of the other, evening it out as much as you can. If needed, use the rolling pin to gently roll over the dough to maintain shape. Christmas Pinwheel Sugar Cookies | Revamperate Christmas Pinwheel Sugar Cookies | RevamperateStarting at one end, roll the dough into a log as tightly as you can without tearing it. Leave it on a cookie sheet and chill in the fridge for 30 minutes. Once chilled, it should be a little stiffer and easier to cut. Using a sharp non-cerated knife, cut off a 1/2 wide slide at the end of the dough (set aside if the dough didn’t match up). Reshape into a circle with your hands if needed and continue to cut until you have used the entire log. Christmas Pinwheel Sugar Cookies | Revamperate Christmas Pinwheel Sugar Cookies | RevamperateBake on 350 degrees for 12-16 minutes until the edges begin to lightly brown. Baking times will vary depending on the thickness of the cookies. Let them cool on a cooling rack before devouring, and enjoy! These holiday pinwheel sugar cookies make a nice holiday party item for your friends, family or coworkers. For an added touch, you can also roll the sides in sprinkles before baking if you’re a sprinkle fanatic (yeah, that’s totally a thing). Now get baking!

Autumn Sugar Cookies with Royal Icing

DSC_1017 DSC_0991Autumn in Southern California isn’t really autumn at all, but the weather gets a little cooler and the leaves begin to fall. Unfortunately, they don’t change colors, but it still feels like autumn to us locals. Most of all, I feel the seasons change when I can finally bake without feeling guilty for heating up the house. With that, here are some autumn-themed sugar cookies to brighten up your day!

To make 18-24 cookies, you’ll need:

  • 1 cup butter, softened
  • 1 cup confectioners sugar
  • 1 teaspoon vanilla
  • 2 teaspoons baking powder
  • 3 cups of flour
  • 1 egg

I use this royal icing recipe from Wilton because it’s proven the best for me. You’ll need meringue powder for the recipe. You can also make royal icing with egg whites or other ingredients, but I’ve found that meringue powder makes the icing easiest to work with and hardens quickly. This recipe is for piping the edges – you’ll want to add water for flooding. DSC_0937First, beat together the softened butter and sugar until creamy. Add in the vanilla and egg and beat until combined. In a separate bowl, combine flour and baking powder, and slowly add to the wet mixture. It will become very thick and difficult to mix. If that happens, pull the dough onto a piece of wax paper and continue to massage with your hands until the flour is completely mixed.

Spread a little bit of flour onto a rolling pin, and roll out the dough until it is about 1/4 of an inch thick if not thicker. Personally, I like my cookies soft, so I try to keep them thicker. Use cookie cutters (like these autumn cookie cutters that I used) to cut shapes out of the dough and move to a foil covered cookie sheet. Continue until all of the dough is cut. Bake on 350 degrees for 8-10 minutes, checking them often so they don’t overcook. Remove when they begin the brown on the edges and cool on a cooling rack.DSC_0961 DSC_0935In the meantime, mix your royal frosting. Separate into multiple bowls and mix in your desired food coloring with a spoon. Individually scoop a little of each color into its own piping bag and pipe around the edges of your design. Once done, add a little water, one teaspoon at a time, to the royal icing until it drips easily off of a spoon. Carefully use the spoon (or a squeeze bottle) to flood the area within your piping boundaries. It’s easiest to do this a little at a time because flooding too much icing too quickly can overflow your borders. Set the cookies on the cooling rack to harden before storing in an airtight container. They’ll keep for a few days and still taste like freshly baked sugar cookies!

If you don’t feel like fussing with icing, they also taste great on their own – soft and sweet. I’m looking forward to making lots of themed cookies over the next few months. Enjoy!

 

S’more Oatmeal Cookie Sandwiches

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If you haven’t caught on by now, I love s’mores. For more on my love of chocolate, graham cracker and chocolate, you can see the recipe for my s’more brownie bars.

These oatmeal cookie sandwiches with marshmallow filling, dipped in chocolate were made for my company’s summer barbecue. They’re not very difficult but a little time consuming because this recipe calls for a lot of cookies. This will make you at least 60 cookies total, translating into about 30 sandwiches.

You will need:

  • 3 sticks of butter, softened AND 1/4 stick of butter (set aside)
  • 1 1/2 cup white sugar
  • 1 1/2 cup brown sugar
  • 2 eggs
  • 2 teaspoons of vanilla
  • 2 teaspoons of cinnamon
  • 1 teaspoon of salt
  • 1 1/2 teaspoons of baking soda
  • 3 cups of flour
  • 2 cups of oats
  • 1 10.5 oz bag of mini marshmallows (easier to melt)
  • 2 cups chocolate chips
  • 2 teaspoons of vegetable oil

First, whip together the softened butter, white sugar and brown sugar. Then beat in each egg and vanilla. Combine cinnamon, salt, baking powder and flour, and beat into sugar mixture. Use a large spoon to mix in the oats. Then put the bowl in the fridge for 45 minutes to an hour.

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In the meantime, preheat the oven to 375 degrees.

Once dough has cooled for an hour, place one-inch balls (I recommend a cookie scoop – it’s my new favorite kitchen tool!) onto cookie sheets and use your hand or the back of a spoon to flatten the balls. Bake for 10-12 minutes until lightly browned. Flat cookies are good because they’re easier to make into sandwiches.

While the cookies bake, begin melting your marshmallows. Place a small amount of butter (about 1/4 stick) in a pot on the stove, melt on low and slowly add in marshmallows, stirring as you go. Continue on low heat until all the marshmallows are melted.

Once all the cookies have cooled, choose similar sized cookies to make sandwiches, using a spatula or knife to spread marshmallow filling over one cookie and placing the second on top. Set aside and continue to fill all of the sandwiches.

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In a microwave safe bowl, melt about 2 cups of chocolate chips for 1 minute. Add vegetable oil, stir and continue to melt for 15 seconds at a time until chocolate is completely melted. Add more oil as necessary and stir well. Then dip the cookies into the mixture so that about one-third of the sandwich is covered in chocolate. Set them on a piece of foil overlaying a cookie sheet and place in the fridge to set.

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I brought these for our company picnic, and they were popular enough that I didn’t have any leftovers! I chose not to make all of the cookies into sandwiches and served the oatmeal cookies by themselves as well, and because they’re pretty limited in oats, they taste more like brown sugar cookies with a hint of oatmeal. Enjoy!

Homemade Cookie Butter

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Like so many people these days, I am hooked on cookie butter. It’s my new favorite guilty pleasure, and I thought it was about time that I try to make it myself, so here it is – a recipe for homemade cookie butter. Does it taste exactly the same? No. But it’s still really good and pretty close. You’d think it had cookies in it.

Because I had a lot of graham crackers left over from my s’mores brownie bars, I wanted a reason to use them. That’s when I thought, why not use them to make homemade cookie butter with them? It’s actually pretty easy and ALMOST just as good as the jars I buy at Trader Joe’s.

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Here’s what you’ll need:

  • 30 graham crackers
  • 1 tsp cinnamon
  • 1/2 cup brown sugar
  • 1 tbs vanilla extract
  • 2 tbs vegetable oil
  • 1/2 cup low fat milk
  • Food processor
  • Spatula
  • Jar (I used a cleaned out jar of cookie butter)

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Start out by grinding up 30 graham crackers in a food processor until they are extremely fine. Blend in the brown sugar and cinnamon until it’s well mixed. Then mix in the vanilla, vegetable oil and milk, keeping the food processor on a low setting.

The mixture should be thick, similar to the consistency of peanut butter. If the wet ingredients are not mixing together well enough, add a teaspoon of water to help it blend better. Scrape the sides of the processor down with a spatula as you go to make sure it is completely mixed.

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When it’s finished, use the spatula to transfer the mixture to a jar for eating. That’s really all there is to it! Because it has milk in it, keep it refrigerated for up to about two weeks (not that it will last that long). Enjoy!

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**Tip: If you want to use your old cookie butter jar but can’t get the label off cleanly, let it stand in a bowl of hot water with a little bit of soap. After a few minute of soaking, the label will practically fall off.

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