If you're looking for a pretty, delicate cookie, this might not be for you.  This recipe is a combination of a few things.  First of all, last October Stefanie at Sarcastic Cooking (you have to follow her blog, the recipes are ah-mazing) posted this recipe and we've been obsessed.  I'd never thought to put Corn Flakes in a cookie before! Normally we make the traditional green cornflake wreaths, but I thought I should just make cookies!  Last spring, I found some mint chocolate marshmallows on clearance (they're still good, lol) and I had to use them!  So here we are: cocoa, marshmallow, Corn Flake and chocolate cookies. I decided to call them Cocoa Chewy Gooey Cookies, since it makes the girls smile.  

Here's what you need:

• 1 cup of coconut butter (or 2 sticks of butter)
• 1 cup of sugar
• 2/3 cup of brown sugar, packed
•  1 egg
• 1/2 cup cocoa powder (Trader Joe's mint cocoa is awesome too!)
• 1 teaspoon vanilla extract
• 1.5 cups of flour
• 1 teaspoon coarse salt
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 3 cups Corn Flakes (Don't substitute Special K, I tried...no bueno)
• 1 cup milk chocolate chips
• 1.5 cups mint chocolate marshmallows (or plain mini)

Let's Bake!

1. I highly recommend a stand mixer, but a hand one will work too!  Use the paddle attachment.  Add butter and sugars.  After about 3 minutes of mixing, scrape down the sides, and add egg, cocoa and vanilla. Mix for another 4 minutes. (If you are hand mixing, this totally counts as a workout!)
2. In a small bowl (I like to use a clean quart yogurt container) mix flour, salt, baking powder, and baking soda.  Scrape down the sides of the bowl and add flour mixture.  Mix on low for no more than a minute. 
3. Add the cornflakes, chocolate chips, and marshmallows. Mix together just until combined.
4. Line a large baking sheet with parchment paper (or a Silpat, which is on my Christmas dream list!).
5. Using a 1/4 cup measuring cup, scoop out portions of dough and place them on the parchment. Cover the cookies and press the dough down so it is more of a flat disc. Refrigerate the dough for at least one hour.
6. Preheat the oven to 375.
7. Line additional baking sheets with parchment paper.
8. Place dough on cookie sheets, leaving 2 inches in between since they spread out.  Bake cookies for 10-13 minutes, until the edges become lightly golden.
9. Let the cookies cool for a bit, before putting on cooling racks. Cookies will continue to harden as they cool.

Makes about 2 dozen cookies...if you don't eat the dough like I do. 


These are addicting!  I love the chocolaty, chewy, crunchy, gooey combo...plus the subtle mint flavor.  Mmmm, mmm! Santa would love these too.

What do you have baking this season?  Recipes please! 

Mmmm Monday: Cranberry Hootycreeks

I love this time of the year because I dust off my apron and experiment with baking.  It's especially fun this year now that I can use one of our wedding gifts, our Kitchen Aid (thanks Mom and Dad!).  It really does save a lot of time and energy when you have a nice mixer.   Our old hand mixer used to smoke on batch two or three of cookies...probably should throw that away.

This year I was a part of a Cookie Swap with other bloggers. After baking a batch of cookies, you ship a dozen off to 3 different people. It's like a secret Santa with cookies...the best kind! Also, donations are made to Cookies for Kids' Cancer and Oxo will match $100,000! What a tasty way to help those in need this holiday season!

A few years ago, I made cookie jars for gifts and this was by far our favorite variety.  It's nice to step away from plain old (but delicious!) sugar cookies.  I was going to make something with peppermint, but this recipe just kept popping into my head. 

I'm sure not too many people have tried a hootycreek, so I thought I would share!  The only hootie I've heard of is of the blowfish variety...don't lie, you loved them too.

Cranberry Hootycreeks

(Adapted from this jar cookie recipe)

Ingredients

• 2 1/4 cups flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup butter, softened
• 2/3 cup sugar
• 2/3 cup brown sugar (packed)
• 2 eggs
• 2 teaspoons vanilla (I always add extra for cookies)
• 1 cup oatmeal
• 1 cup white chocolate chips
• 1 cup pecans
• 1 cup Craisins

Directions

1. Preheat oven to 350.  Line cookie sheets with parchment paper (or simply spray with Pam).
2. Combine flour, soda and salt in a medium bowl and set aside.
3. Cream butter and sugars with a mixer.  Add eggs and vanilla.
4. Mix in dry ingredients, slowly.  Next add oatmeal and pecans.  Finish up with Craisins and chips.
5. Drop onto cookie sheets and cook for 8-10 minutes, or until done.  (Mine tend to take 11-12 in our new oven).

ENJOY!

 

Hopefully the lucky recipients of these cookies have received their cookie box.  They are:

• Jennifer from Licious food
• Rachel from The Pescetarian and the Pig
• Ariel from PrincesssPea