Mexican Hot Chocolate Cookies

I love chocolate. But I’m not really into fancy chocolate. And by “I’m not really into fancy chocolate,” I mean that I only started accepting dark chocolate as an acceptable sweet in the past few years. And half the time a recipe calls for semi-sweet chocolate chips, I buy the milk chocolate ones anyway.

So when I came across this recipe from Heather’s Dish for chocolate cookies and realized they had cinnamon, coffee and chili powder in them? Well, I just wasn’t sure about this.

Have I mentioned that I don’t like coffee?

Right. But I found this recipe when I was looking for a Mexican dessert, and apparently all that spice makes regular chocolate cookies Mexican. I don’t know.

What I do know is that I decided to give these strange, spicy cookies a try this weekend – and I’m glad I did! [And so are my friends, who helped me eat them after our Sunday night taco dinner!] As a matter of fact, when I ate one (to make sure it tasted okay before taking it to my friends’ house), I immediately wanted another one. And, um, another. I think it has something to do with having so many flavors in one cookie. My mouth needed lots of bites to truly comprehend and appreciate all of them!
 

Mexican Hot Chocolate Cookies

1 stick butter, melted
3/4 cups brown sugar
1/4 cups [white] sugar
2 eggs
1 tbsp vanilla
1 cup flour
1/2 cup cocoa powder
1 tsp baking powder
1/4 tsp salt
1 1/2 tsp ground coffee
1 tsp cinnamon
1/2 tsp chili powder
1 pinch cayenne pepper (optional)
1 cup chocolate chips

Preheat oven to 350 degrees. Cream together the butter and sugars. Add the eggs and vanilla. Mix together remaining ingredients (except the chocolate chips), then add to the wet ingredients. Fold in chocolate chips. Put spoonfuls of batter onto a greased cookie sheet and bake for 10-12 minutes. Yields three dozen small cookies.

Notes: I didn’t add the cayenne pepper. It just made me too nervous. You’re probably way more adventurous and brave than me. Also, 10 minutes in my oven was a tad too long. Next time I’ll pull them out after nine. Or I’ll make bigger cookies.

Do you like fancy – or spicy – chocolate?

This post will be linked to Mouthwatering Monday, Made by You Monday, Tasty Tuesday, Tuesdays at the Table, Tempt My Tummy Tuesday, 33 Shades of Green, Works for Me Wednesday, What I Whipped Up Wednesday, I’m Lovin’ It, Sweet Tooth Friday, Foodie Friday and Show and Tell Saturday.

Monday Morning Mmmm: Monster Cookies

Last weekend we went out of town. We didn’t go far, just drove a few hours south to Springfield for our friend’s son’s first birthday party. We actually got to the party late, missing the cake, the singing and most of the festivities. But we were excited to be with our friends anyway. So we helped clean up the party (the most adorable monster-themed party I have ever seen, by the way!), then headed out to dinner.

After eating the best salsa ever and two pitiful tacos that came back to haunt me later that night (yes, I said it), we spent the night crossing our fingers that the tornadoes weren’t headed our way. Then we went to our friends’ church the next morning, stayed for their Sunday school class’s potluck lunch, and hit the road.

Since I have a fancy smartphone now, I was able to check my email all afternoon as Mark drove us home. That’s how I knew that our small group meeting with snacks on Sunday night had been switched to a dinner so our friend Scott could practice smoking ribs. He’s a competitive barbecuer (griller? smoker?!) and Mark loves ribs, so I simply replied with, “Sounds great!”

Everyone else replied with, “What can I bring?”

SIGH. I followed up, assuming better late than never, asking if I could bring something. Because that’s what polite people do. My friend Amanda jumped on my offer and said that if I wanted to try out a new recipe (as I tend to do whenever we get together), I sure could.

Well, I couldn’t very well show up empty-handed after all that, could I?
(Plus, I’m always up for a chance to try out a new recipe on my friends!)

We got home just over an hour before we needed to leave again to get to small group. So I flipped open my laptop and searched through my recent pins and bookmarks. I knew there was just a slim chance that I’d find something fitting my criteria: easy, quick, using ingredients found in my house.

But I did it. I had pinned monster cookies from Just a Taste. The recipe said prep time was 15 minutes and cook time was 20 minutes, and I had almost all the ingredients in my pantry. Mark was up for quick trip to the grocery store for M&Ms and chocolate chips, so I pulled out the bowls and got busy.
 

Monster Cookies

1 cup white sugar
1 cup brown sugar
1/2 cup butter
3 eggs
1 1/2 cups peanut butter
1 tbsp vanilla
2 tsp baking soda
1/2 tsp salt
4 1/2 cups oatmeal
1 cup M&Ms
1 cup mini chocolate chips

Preheat your oven to 350. Cream the butter and sugars together, then beat in the eggs, peanut butter, vanilla, baking soda and salt. Stir in the oatmeal and fold in the M&Ms and chocolate chips. Scoop big blobs of dough (feel free to admire my technical terms here) onto a cookie sheet and bake for 15-20 minutes. Yields about three dozen huge cookies.

This recipe reminded me of the cookies my cousins made when we were kids. They called them buffalo chips, which sounds gross now that I think about it. And when an old friend asked me to track down the recipe a while back, I was sad to see that it called for both coconuts and nuts. Ick. No offense to my first encounter with monster-sized cookies, but this version with M&Ms and chocolate chips is way better! It was like a no-bake cookie with chocolate.

I don’t mean to go on and on about this, but these cookies were really good. So good that my friend Amanda couldn’t wait for me to send her the recipe. She got on my Pinterest page and tracked it down to make for her family! And, as she and I agreed, with the large amounts of oatmeal in these cookies, they totally qualify as breakfast food.

Do you like nuts or coconut in your cookies? (Or do you prefer all chocolate, all the time like me?)

This post will be linked to Mouthwatering Monday, Made by You Monday, Tasty Tuesday, Tuesdays at the Table, Tempt My Tummy Tuesday, 33 Shades of Green, Works for Me Wednesday, What I Whipped Up Wednesday, I’m Lovin’ It, Sweet Tooth Friday, Foodie Friday and Show and Tell Saturday. It will also be linked to Ingredient Spotlight at Eat at Home Cooks.

Cinnamon & Chocolate Chip Pumpkin Cookies

You know it’s going to be a good recipe when the title is so long I can’t even use my normal “Monday Morning Mmmm” with it! And, really, I’ve begun believing that anything with chocolate and pumpkin is a good thing!

Now, don’t yell at me! I made – and ate – these cookies before I started eating low-carb last week! As a matter of fact, I made them the day before so I could eat them without guilt before embarking on my [probably temporary] life without sugar.

And eat them I did.

I can’t be blamed. They were so good! And no, that’s not just the carb withdrawal speaking. Full of flavor (cinnamon! and chocolate! and pumpkin! Oh my!) and fluffy like a cake, these cinnamon and chocolate chip pumpkin cookies are possibly my new favorite cookie.

And I’m not alone. I took them to our small group on Sunday night, and the bulk of more than five dozen cookies disappeared quickly. I left a couple behind at our friends’ house for their boys, and I got a phone call first thing Monday morning. Apparently 3-year-old Evan was so excited for his morning snack that he asked his mom to call and tell me!

I stocked up on canned pumpkin back in October, so I’m going to make these again . . . as soon as I’m on speaking terms with sugar again. And have some friends to share them with. (The recipe makes a TON, so keep that in mind when you make them yourself!)

Cinnamon & Chocolate Chip Pumpkin Cookies
Source: Keep it Sweet Blog

1 cup (2 sticks) unsalted butter, softened
1 cup sugar
3/4 cup packed brown sugar
2 eggs
1 tbsp vanilla
1 cup canned pumpkin (not pumpkin pie filling)
3 1/4 cups flour
1 tsp salt
1 tsp baking soda
1 tsp pumpkin pie seasoning
2 cups semi-sweet chocolate chips
1 cup cinnamon chips

Preheat oven to 350 degrees. Mix together butter and sugars, then add in eggs, vanilla and pumpkin. In a separate bowl, mix flour, salt, baking soda and pumpkin pie seasoning. Combine two mixtures and mix well, then add chips. Drop spoonfuls onto a greased baking sheet. Bake for 8-10 minutes. Yields 5-6 dozen delicious cookies.

What’s your favorite kind of cookie?

This post will be linked to Mouthwatering Monday, Made by You Monday, Tasty Tuesday, Tuesdays at the Table, Tempt My Tummy Tuesday, 33 Shades of Green, Works for Me Wednesday, What I Whipped Up Wednesday, I’m Lovin’ It, Sweet Tooth Friday, Foodie Friday and Show and Tell Saturday. It will also be linked to Ingredient Spotlight at Eat at Home Cooks.

Monday Morning Mmmm: Mint Chocolate Chip Cookies

After making Chinese lanterns with Annalyn for our Chinese New Year (and Superbowl) party, I’ve realized that I should do more holiday crafts with her. Much as I wish being a crafty, domestic mom came easily for me, it doesn’t. But my little girl loves working on “projects” with me.

(And thanks to my parents’ tendency to give the child gifts for every holiday, large and small, she also loves holidays. You may not be surprised to learn this presented a minor problem when President’s Day came and went without a gift bag.)

Anyway, when I started seeing green crafts and foods on the handful of crafty-type blogs I read, I began thinking perhaps I’d start this holiday craft business with St. Patrick’s Day. In other words, “find something to do for St. Patrick’s Day” has been on my to-do list for three weeks.

Thankfully, I stumbled across a recipe for green, minty chocolate chip cookies on the Betty Crocker Flickr stream. Annalyn loved turning the cookies green, and we both loved munching on a treat that tastes like Andes mints. (Seriously. YUM.)

St. Patrick's Day snack

“Irish” Mint Chocolate Chip Cookies

1 pouch Betty Crocker sugar cookie mix
1/2 cup butter or margarine, softened
1/4 teaspoon mint extract
green food coloring
1 egg
1 cup creme de menthe baking chips
1 cup semisweet chocolate chips

Preheat the oven to 350 degrees. Mix together the cookie mix, butter, egg, extract and food coloring. (I think we added about 10-12 drops of the food coloring. I lost count when Little Miss YouKnowWho took her turn with the dropper.) Stir in the chips. Spoon dough onto cookie sheet and bake for 8 minutes. Yields four dozen cookies.

We bagged up three-fourths of the cookies for friends and devoured the other dozen in about a day! And just look at that face. I’m pretty sure our holiday “project” was a hit!

Do you celebrate all the holidays, large and small? Will you celebrate St. Patrick’s Day this week? And what about mint chocolate chip – good idea or no? (Mark doesn’t like mint, so Annalyn and I had the cookies all to ourselves!)

This post will be linked to Mouthwatering Monday, Tasty Tuesday, Tuesdays at the Table, Tempt My Tummy Tuesday, 33 Shades of Green, Foodie Friday, Friday Firsts, Sweet Tooth Friday and Food on Fridays. It will also be linked to Ingredient Spotlight at Eat at Home Cooks.

Monday Morning Mmmm: Oatmeal Cookies

Since it’s a new year (which, of course, means a new commitment to my health and all that jazz), I’ve promised myself I won’t bake cookies with Annalyn anymore. Or at least not every week. But then I saw in the church bulletin that they need volunteers to bake cookies for college student care packages.

It’s like I didn’t have a choice. I had to bake. I thought it would be okay, since I planned to bake them in advance and freeze them until the delivery day. Unfortunately, I underestimated my love of frozen oatmeal cookies and my husband’s willingness to just thaw them out. I should have added raisins.

Because, that’s right, I don’t like raisins in my oatmeal cookies (ew). Or butterscotch chips (gross). I just like plain simple oatmeal cookies.

Well, actually I like plain oatmeal cookie dough. And frozen plain oatmeal cookies, for that matter. But you get the picture.

Somebody gets a LITTLE excited to bake!

I used my mom’s tried and true recipe for oatmeal cookies back in December, when we made plates of Christmas goodies for Annalyn’s preschool teachers. They were good, but I thought they were a little bland. (Bland is completely different than plain, by the way. At least when it comes to oatmeal cookies and my weird personal opinion.)

I wondered if that might be because I didn’t have honey, which the recipe called for. I also wondered if changing two cups of sugar to one cup of sugar and one cup of brown sugar might spice things up a bit. Then I remembered the magic of Crisco in my mother-in-law’s apple cake and wondered if it might turn ho-hum cookies into something amazing.

And then, just for good measure, I bumped up the cinnamon from two teaspoons to one tablespoon. Yes, I live on the wild side.

mmm...honey...

The result was a batch of delicious oatmeal cookies . . . that tasted exactly like the other cookies we made. Ha! They probably were a bit richer – and definitely irresistible, as evidenced by my husband TAKING THE WHOLE BAG TO WORK! – but honestly, not much different.

Oatmeal Cookies

1 cup shortening
1 cup sugar
1 cup brown sugar
2 eggs
1 tablespoon honey
1 tablespoon cinnamon
2 cups flour
2 cups oats

Preheat oven to 350 degrees. In one bowl, cream together shortening, sugar, eggs and honey. In separate bowl, mix flour, cinnamon and oats. Combine two mixtures and stir. You’ll need a good wooden spoon and some muscle, because the batter will be fairly dry and stiff. Spoon onto greased cookie sheets and bake for 10 minutes. Yields 4-5 dozen cookies, depending on how big you like them.

Now I’m wondering if adding applesauce or grated apples would kick the flavor up a notch. What do you think?

Do you like add-ins – nuts, raisins, coconut, chips, etc. – in your cookies?

This post will be linked to Mouthwatering Monday, Tasty Tuesday, Tuesdays at the Table, Tempt My Tummy Tuesday33 Shades of Green, Foodie Friday, Friday Firsts and Food on Fridays. It will also be linked to Ingredient Spotlight at Eat at Home.