Tag Archives: cookies

Cookie Sunday

So, yesterday, I made — no joke — SEVEN BATCHES OF COOKIES.

I know.

Most batches were comprised of 16 cookies. Two batches were comprised of 17. That means I made 114 cookies (If my math is right… it’ll be so embarrassing if it’s wrong. Nope. Just double checked. I should be good.).

I made:

  • Chocolate Chip
  • Cranberry – Almond
  • Chocolate Chip – Peanut
  • Chocolate Chip – Coconut
  • Cranberry – Coconut
  • Chocolate Chip – Walnut
  • Jelly Bean
  • Chocolate Chip – Almond – Coconut

It was a long day, but it was worth it. I was experimenting, essentially to teach myself more about the chemistry of baking (also, this was for a job and I was being paid for it and the ingredients were paid for, too). I’m sure my friends and co-workers will be grateful for this experiment.

The day looked a lot like this:

It’s almost comical to watch them pile up, isn’t it?

Thankfully, because I just kept making batch after batch, the dishes weren’t ridiculous. I just rinsed them between batches as I went along. This (plus the one cookie sheet) is all I had to wash at the end:

That’s not so bad, right?

I, however, was a little worse for the wear.

I’m not the neatest of bakers.

Also, please ignore that I hadn’t showered or changed out of my pajamas and that this picture was taken around 7pm. That’s cute, right?




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Free Cookies! (Holiday Gift Giveaway)

Did that get your attention?

I thought it might. And that’s good, because I want to keep it for this whole post. There’s lots of information here, plus a GIVEAWAY at the bottom, plus a COUPON CODE for everyone else who doesn’t win!

Anyway, these free cookies. They’re free cookies to make — very easily — at your convenience.

Or, if you’re in the giving mood since it’s the holiday season and all, at someone else’s convenience. Good thing, too, because it is seriously a perfect holiday gift.

Allow me to explain.

You see, there’s this really cool company called The Mason Jar Cookie Company, which allows you to create your own custom cookies.

You get to choose a base (out of four options) and three add-ins (out of thirty!), and all of a sudden you have a “recipe” for  your own custom cookies. And you get to name your blend, too!

Then, in the mail, you get this attractive tube.

Which you open to find this:

And then you dig down a bit, and you find your custom cookie mix, carefully layered inside a mason jar.

It even comes with custom nutritional statistics and baking instructions!

Which brings me to the next part — baking it!

All you need to provide is the butter,  egg and vanilla.

And then it comes together so quickly, it’s ridiculous.

In just a few minutes, you have delicious cookies right out of the oven, with basically no work at all.

Super easy clean-up, too.

Oh, and even better? You can re-order your mix (or get your friends to order your exact mix) easily with your custom code!

(Note: That’s not my code, nor was this my mix — I just got their recommended blend.)

Anyway, here are the two best parts:

1. I get to do a GIVEAWAY!

You have until Thursday, December 8th at 12PM (noon) PST to enter.

Here’s how you can enter:

(Up to two entries by doing each of the below.)

  • One entry for commenting here with what your mix will be.
  • One entry for tweeting about it (and also copying me, @honeykaitlin and The Mason Jar Cookie Company, @masonjarcookie) and linking to this post.

2. All of you get to benefit from this — not just the winner! — because ALL of you can use the coupon code TENOFF to get 10% off your order.

It’s the perfect holiday gift for the person who has everything… or the person who just loves cookies! And especially the person who loves cookies but is hopeless in the kitchen. 🙂

Enter and order away! Let me know if you order one, too. 🙂


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Happy Thanksgiving! Praline Spice Cookies (Vegan)

Happy Thanksgiving, friends!

Today, I am thankful for so much. My life is rich and full. I have an amazing family, a huge circle of incredible friends all around the world, a base of readers that I see coming back day after day (I really love you guys), a job I love, and so much more. I am a lucky girl.

I know I was supposed to share these with you yesterday (sorry about that), but it’s better late than never, right?

Plus, these are some of the best cookies I’ve ever made. Seriously.

And now you can be thankful for that. 🙂

(And maybe just ignore how awful the pictures are since they were taken in my garage at night. I did my very best without a lightbox!)

Oh, and this is actually an adaptation of my own recipe — for my Vegan Chocolate Chip Cookies!

Praline Spice Cookies

makes 2 dozen cookies


  • 2 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 1/2 tbs cinnamon
  • 1/2 tsp nutmeg
  • 1 tsp salt
  • 1 cup white sugar
  • 1/2 cup packed light brown sugar
  • 1 tsp vanilla extract
  • 1 cup coconut oil (liquified, at room temp or higher) (use unrefined — trust me on this)
  • 1/4 cup almond milk
  • 1 cup vegan chocolate chips (Ghiradelli makes really good ones!)
  • 1 cup pecan pralines (I get the amazing ones from Trader Joe’s)


Preheat oven to 350 degrees.

Sift flour, baking soda, cinnamon, nutmeg and salt together. Set aside.

In a separate bowl blend white sugar, brown sugar, liquified coconut oil and vanilla extract. Add flour mixture and blend again.

Set mixer aside, add chocolate chips and pecan pralines, and use a wooden spoon to mix the chips and nuts into the dough.

Spoon tablespoon-sized balls of dough into your baking trays and leave them rounded. You can even round them with you hands,if you want, as they will keep their shape.

Bake for 12-14 minutes.

And then you’ll get these babies.


These are also the closest to cookie dough balls that I’ve ever made by accident. They are hard on the outside while being crumbly, doughy and chewy all at once on the inside.

Plus, the pecan pralines add an incredible sweet/ salty aspect to them!

So, back to Thanksgiving — aside from this awesome recipe (I kid, I kid)…

… What are YOU thankful for today?


Filed under Blog Posts, Recipes

Vegan Chocolate Chip Cookies

Last weekend, I was going to a party with a bunch of people I hadn’t met before and I therefore wanted to bring cookies. I mean, what better way to make people like you, right?

But I was still vegan at this point and I really wanted to stick with it. Enter: Vegan Chocolate Chip Cookies.

It was an experiment with which I got extremely lucky.

I have since made three batches, changing up the recipe each time. The first batch was definitely the best (in my opinion), but they were all good. So, I’m going to write out the recipe for the best version (trust me, they are SO GOOD) and then I’ll tell you what I changed for the other two batches, should you think they sound more your style.

Here’s a sort-of peek at what it looks like when I create a recipe.


I first write out what I think I’ll do and then, once I get in the kitchen, I change everything. I do it every single time. There isn’t much of a method to my madness, but it usually works. Thankfully.

Vegan Chocolate Chip Cookies

makes 2 dozen cookies


  • 2 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup white sugar
  • 1/2 cup packed light brown sugar
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • 1 cup vegetable oil
  • 1/4 cup almond milk
  • 1 cup vegan chocolate chips (Ghiradelli makes really good ones!)


Preheat oven to 350 degrees.

Sift flour, baking soda and salt together. Set aside.

In a separate bowl blend white sugar, brown sugar, vegetable oil, almond extract and vanilla extract. Add flour mixture and blend again.

Set mixer aside, add chocolate chips, and use a wooden spoon to mix the chips into the dough.  Dough will be crumbly!


(The best part of vegan dough is that there’s no salmonella to worry about and you can have as much dough as you want! The worst part of vegan dough is the same thing. Tummyaches are the worst.)

Spoon tablespoon-sized balls of dough into your baking trays and leave them rounded.

Bake for 10-12 minutes (I think 12 is much better — it gives you this lovely browned quality below).


Sadly, that is the only picture I have of the first and best batch of cookies. Happily, the 3rd batch looks really similar, so that works.

The second batch looked like this:

AKA super flat. Very chewy. Some people like that, so here’s what I did for that:

  • I cut the oil to 3/4 cup
  • I upped the almond milk to 1/2 cup
  • I tried coconut extract instead of almond extract.

People still liked these, so I’m not going to knock them. However, they were my personal least favorite of the three. They did result in one accident picture that I kind of liked, though:

How very “fall” of them.

The third batch had these changes:

  • I cut the oil to 3/4 cup
  • I upped the almond milk to 1/2 cup
  • I added a half a cup of flour (actually, I may have added more — I can’t remember — but I’d say add until it’s crumbly)
  • I used coconut extract instead of both vanilla extract and almond extract. (I really think the almond extract and vanilla extract together is best, though.)

Those are the cookies you mostly see in pictures here.

The main recipe, in my opinion, gives you a pretty perfect cookie — chewy on the inside and crunchy on the outside.

The second batch (the flat cookies) are super chewy and the third batch are thicker and almost cakey. They’re a little bit healthier, I suppose (what I was going for) but in the end, I say go with the better cookies and just don’t have seven of them.

You know, if you can help yourself.

One last thing!

My friend Ryan, who you may remember from his epic guest post,  is doing Movember again (I invited you to help out a year ago, too!).

I would like to invite you to donate to his cause, his mustache, and his awesomeness. It’s for a great cause and a great person!

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Candy Corn Cookies

You may remember that I posted about making Candy Corn Cookies the other day.

Yes, those Candy Corn Cookies.

I made them for the LA Galaxy Game because, even though it was definitely implied that I was only expected to buy cookies, I like to bake my way into peoples’ hearts.

I also made them because I bought candy corn on a whim the other day and needed to use it up so I wouldn’t eat it by the handful (candy corn is so addicting).

I also made them because I’ve been craving oatmeal chocolate chip cookies like whoa.

Finally, I also made them because I decided it was high time for a Halloween-themed cookie recipe. Holiday recipes are the best, don’t you think?

Obviously, I combined all of these elements for this recipe.

And, if I do say so myself, this recipe is a keeper.

Candy Corn Cookies

makes 2 dozen cookies


  • 2 cups all-purpose flour
  • 2 cups oats
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ground cloves
  • 1 cup packed light brown sugar
  • 3/4 cup white sugar
  • 3/4 cup butter (at room temperature)
  • 2 eggs
  • 2 tsp vanilla extract
  • 1 cup candy corn
  • 1 cup chocolate chips


Preheat oven to 350 degrees.

Sift together flour, oats, salt, baking powder, baking soda, cinnamon, nutmeg and cloves. Set aside.

In a separate bowl, use an electric mixer to combine brown sugar, white sugar, butter, eggs and vanilla.

Use a spoon to stir dry mixture into wet mixture.

Stir in candy corn and chocolate chips.

Spoon rounded tablespoons of dough onto greased cookie sheets.

Bake for 14-16 minutes or until golden brown.

These cookies were a pretty big hit with everyone, so I think I can call them a winner. They were chewy and packed with flavor — everything I think a cookie should be.

Happy Fall! Serve these for Halloween and make friends. 🙂

I created this post as part of Frigidaire’s Talk Turkey Campaign. Share your own recipes and tips at Frigidaire’s Make Time for Change site. For every recipe or tip that’s shared, Frigidaire will donate $1 to Save The Children’s U.S. Programs, which creates lasting change for children in need.


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High-Protein Soft-Baked Almond Biscotti

Whoa. What a mouthful.

So, the other day, Mark was cooking me (well, us) dinner in our tiny kitchen. Naturally, I decided that that was a perfect time to make biscotti.

So silly. In my defense, he does the exact same thing to me nearly every time I start cooking.

Plus, he was baking dinner at 375 degrees and what I was making needed to be cooked at 375 degrees, so… I mean… that’s perfect, right?

Whatever. The cookies were good.

I love biscotti. Like, really love. This probably comes from my Italian background. However, I’m not a huge fan of the super hard biscotti that break your teeth when you bite into them. Therefore, I tend to soft-bake them instead.

You should, too. Because I’m clearly the final word on all things wonderful.

I also made them fairly healthy — high in protein and made with sucanat and not sugar. Because, I mean, why not, right?

Oh, and forgive me for the pictures. I totally forgot to take pictures of the biscotti at home, remembered at work, and thus had to resort to a point-and-shoot camera and a plastic plate setting. Whoops.

Onto the recipe!

High-Protein Soft-Baked Almond Biscotti

makes about a dozen cookies


  • 2 cups all-purpose flour
  • 1 cup almond meal
  • 1 cup sucanat (or sugar, if you don’t want to use/ don’t have sucanat)
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 2 large eggs
  • 1/4 cup (1/2 stick) butter (at room temperature)
  • 1 tsp almond extract
  • 1/2 cup sliced almonds


Preheat oven to 375 degrees.

Grease a baking sheet with nonstick spray.

Sift together flour, almond meal, sucanat (or sugar), baking powder and salt.

Add butter, eggs and almond extract and use an electric mixer to blend until just combined. Dough will be very crumbly! Add almond slices and mix with hands.

Use hands to form dough into two logs.

Bake at 375 degrees for 25 minutes. Remove from oven. Carefully slice diagonally across each log, creating about six cookies from each log.

Turn each cookie onto one side and bake for 6 minutes.

Remove cookies from oven. Flip cookies. Bake for 6 more minutes.

Let cool on a wire rack.

Yummy yummy in my tummy. I actually ate one yesterday as a pre-workout snack and it was kind of perfect. It was weird but wonderful.

Do you have any cookie recipes that you’ve made healthier?


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Cranberry, Coconut & Chocolate Chip Cookies

Is it fair to give a cookie recipe the award for “best dough?” Because, if so, this recipe wins. The fact that I made these cookies at 4PM and never ended up eating dinner should probably prove that point to you.

I mean, if you have super awesome deduction skills, anyway.

These cookies were really, really good. I’m not entirely sure where my idea for the recipe idea came from, but I basically randomly decided that cranberries, chocolate chips and coconut sounded like they’d go nicely together and then threw everything else in the bowl.  Oats made it to the party because I ran out of flour, but I’m pretty sure they’re what took the cookies over the top to awesometown.

I love happy accidents like that.

And, um, since both oats and fruit were in the dough, that totally counts as a healthy and balanced dinner, right?

Healthy living blog, what up!

Right, anyway. You’re probably here for the delectable recipe, not my delicious wit. Here you go!

Cranberry, Coconut & Chocolate Chip Cookies

makes about 30 cookies


  • 2 sticks (1 cup) softened unsalted butter
  • 1/2 cup sugar
  • 1 cup packed brown sugar
  • 2 tsp pure vanilla extract
  • 2 eggs
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 1/2 cups all-purpose flour
  • 2 cups old-fashioned oats
  • 1 cup shredded coconut
  • 1 cup chocolate chips
  • 1/2 cup dried cranberries


Pre-heat oven to 375 degrees.

Beat butter, sugars and vanilla until fluffy. Add in eggs, beat until mixed in. Add baking soda and salt and mix again. Gradually add flour at a low speed until just mixed in.

Stir in oats until evenly distributed. Stir in coconut, chocolate chips and cranberries.

Distribute dough in heaping tablespoons across two ungreased baking sheets. Bake for 11-13 minutes.


Just try not to eat one hot out of the oven. Just try!


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