cookies

Bready or Not: Apple Butter Oatmeal Cookies

Posted by on Apr 18, 2018 in apples, Blog, Bready or Not, cookies | 0 comments

If you love apples and oatmeal cookies, this unique recipe combines those loves in a delicious new form!

Bready or Not: Apple Butter Oatmeal Cookies

These Apple Butter Oatmeal Cookies are thin and super chewy. Don’t substitute applesauce here. You need real apple butter, homemade or store-bought.

Bready or Not: Apple Butter Oatmeal Cookies

The dough can be finicky to work with. I use well-seasoned stoneware for my cookies, and I was surprised that my first batch completely stuck to the pan. After over a decade of seasoning the stoneware, that almost never happens!

Bready or Not: Apple Butter Oatmeal Cookies

The solution is simple: parchment paper. Keep it on the paper to bake and to cool, allowing the cookies to completely set. That doesn’t take long.

Bready or Not: Apple Butter Oatmeal Cookies

The end result is a thin, chewy oatmeal cookie with a rich apple flavor. I’ve never had anything quite like them!

Bready or Not: Apple Butter Oatmeal Cookies

Modified from Apple Butter Cookies in Best Loved Cookies & Bars by Taste of Home.

 

Bready or Not: Apple Butter Oatmeal Cookies

Bready or Not: Apple Butter Oatmeal Cookies

These Apple Butter Oatmeal Cookies require several hours of chill time prior to baking, and the use of parchment paper throughout the baking process. The dough can be sticky and finicky to work with, but the delicious result makes the effort worthwhile!

  • 1/4 cup (half stick) unsalted butter, softened
  • 2 cup brown sugar, packed
  • 1 egg
  • 1/2 cup quick oats
  • 1/2 cup + 2 Tablespoons apple butter
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup chopped pecans
  • 1/2 cup golden raisins

In a large bowl, cream together the butter and sugar. Beat in the egg, oats, and apple butter.

In a separate bowl, sift together the dry ingredients. Gradually mix them into the butter mix, followed by the pecans and raisins. Cover dough with plastic wrap and refrigerate for several hours or overnight.

Preheat oven at 350-degrees. Prepare a baking sheet with parchment paper; note that the paper is a necessity, as this dough is very sticky. Scoop dough by teaspoonful, with lots of space between each dollop to account for spreading.

Bake for 15 minutes or until set. Use parchment paper to lift the cookies onto a rack to cool, and put fresh paper on the cookie sheet. Prepare the next batch. By the time the next cookies are baked, the previous batch should be set and ready to move off the cooling rack.

Pack cookies with parchment or wax paper between layers, as they might stick together.

OM NOM NOM!

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Bready or Not Original: Vanilla Granola Cookies

Posted by on Apr 11, 2018 in Blog, Bready or Not, cookies | Comments Off on Bready or Not Original: Vanilla Granola Cookies

Vanilla Granola Cookies! Because granola makes everything healthier, right?

Bready or Not Original: Vanilla Granola Cookies

The clearance aisle at the grocery store bequeathed me with super-cheap vanilla granola with a close expiration date, so I decided to make cookies with it.

Bready or Not Original: Vanilla Granola Cookies

Weirdly enough, there weren’t many granola cookie recipes out there–and certainly none that appealed to me. I decided to greatly modify a couple oatmeal cookie recipes to get what I wanted.

Bready or Not Original: Vanilla Granola Cookies

I was most worried about getting the balance of sugar just right, since granola is already sweet on its own. Keep that in mind when you make this, too–granolas vary a lot, so tweak the sugar as necessary!

Bready or Not Original: Vanilla Granola Cookies

These cookies have a great, unique texture. I tried not to break up granola clumps too much, and the mix of granola throughout creates sporadic crunchiness in otherwise soft cookies.

Bready or Not Original: Vanilla Granola Cookies

Notice the different backdrops for my food pictures? That’s my new Shotbox in action! Most of my new recipes from here on will include at least some pictures from the Shotbox. It’s a cool, collapsible, and portable photo light studio.

Bready or Not Original: Vanilla Granola Cookies

I love my Shotbox. (And no, I’m not being paid anything to say that. I bought this during a Kickstarter and I had to wait a long time for the product to arrive. Totally worth the wait.)

Bready or Not Original: Vanilla Granola Cookies

 

Bready or Not Original: Vanilla Granola Cookies

Bready or Not Original: Vanilla Granola Cookies

Try out this recipe with different varieties of vanilla granola! Some granolas can be extra sweet or include more sweet add-ins like dried fruit or chips, so reduce the sugar in the recipe if necessary.

  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter (1 1/2 sticks), room temperature
  • 3/4 cup brown sugar, packed
  • 1/2 cup white sugar
  • 1 Tablespoon pure vanilla extract
  • 2 eggs
  • 2 cups vanilla granola
  • 1 cup white chocolate chips

Preheat oven to 325-degrees. Line cookie sheet with parchment paper.

In a medium bowl, mix the flour, baking soda and salt; set aside.

In a large bowl, cream together the soft butter, brown sugar, and white sugar until fluffy. Beat in the vanilla extract and two eggs until the mix is light. Gradually stir in the flour mixture. Gently blend in the granola, trying to not break apart all of the clumps, and the white chocolate chips.

Place tablespoon-sized dollops of dough on the ready sheet, spacing them out to allow for expansion. Bake for 10 to 13 minutes, until the edges are slightly brown and the middle is still soft. Let the cookies rest on the cookie sheet for 10 minutes before transferring to a cooling rack.

Cookies keep for days in sealed container at room temperature.

OM NOM NOM!

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Bready or Not: Pistachio Cardamom Biscotti

Posted by on Mar 28, 2018 in Blog, Bready or Not, breakfast, cookies | Comments Off on Bready or Not: Pistachio Cardamom Biscotti

Bake up these biscotti, and your house will smell absolutely glorious!

Bready or Not: Pistachio Cardamom Biscotti

That’s the power of cardamom. It’s one of my favorite spices to use in baking AND in writing (heck, see my story in Uncanny last year, “With Cardamom I’ll Bind Their Lips.”)

Bready or Not: Pistachio Cardamom Biscotti

The combination of cardamom and vanilla here creates a very fresh taste. Really, these are a delight to the senses.

Bready or Not: Pistachio Cardamom Biscotti

There are just enough pistachios included to add pretty green dapples and some extra crunch, but they didn’t make the biscotti harder to cut (the almonds in my Chocolate Almond Biscotti were a lot more annoying in that regard).

Bready or Not: Pistachio Cardamom Biscotti

Store these biscotti for a few weeks. These are also great to ship because they do keep so well.

Bready or Not: Pistachio Cardamom Biscotti

Serve them up with some hot tea or coffee, and start the day off right!

Bready or Not: Pistachio Cardamom Biscotti

 

Bready or Not: Pistachio Cardamom Biscotti

Bready or Not: Pistachio Cardamom Biscotti

These biscotti taste and smell fantastically fresh thanks to the cardamom and vanilla, while the pistachios add some extra color and crunch.

  • 4 Tablespoons (1/4 cup) unsalted butter, softened
  • 3/4 cup white sugar
  • 2 eggs, room temperature
  • 3/4 cup salted, shelled, chopped pistachios
  • 1 teaspoon ground cardamom
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder

Line a large baking sheet with parchment paper. Preheat oven at 350-degrees.

In a large bowl, mix together the butter and sugar until they are light and fluffy. Add eggs one at a time. Add the pistachios, cardamom, and vanilla extract. Stir in the flour and baking powder until just combined.

Divide the dough in half on the prepared baking sheet. Form each into a log about 4 inches wide and 10 inches long; make sure there is space between the two logs, as they'll grow in the oven.

Bake for 25 minutes, until the dough is slightly golden. Remove the baking sheet from oven, but leave the oven on.

Let the biscotti cool for 10 minutes. Use a large knife, such as a bread knife, to diagonally slice the logs 1/2-inch apart. Use a straight-down motion to cut; don't saw.

Arrange the biscotti spaced out on the baking sheet. Stand them up if possible, or lay them on their sides. Bake for another 20 to 25 minutes, flipping them over halfway if necessary, to equally crisp both sides.

Cool completely on the baking sheet. Store in an airtight container as long as a few weeks.

OM NOM NOM!

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Bready or Not: Maple Krispy Cookies [uses cake mix]

Posted by on Mar 7, 2018 in Blog, Bready or Not, cake mix, cookies, maple | Comments Off on Bready or Not: Maple Krispy Cookies [uses cake mix]

If you need a cookie recipe that comes together in five minutes, this recipe for Maple Krispy Cookies is perfect!

Bready or Not: Maple Krispy Cookies

I love to highlight cake mix recipes every so often for a couple reasons. First of all, doctored cake mix can produce really tasty desserts. Second, it’s an ingredient that is cheap and accessible to people on a tight budget.

Bready or Not: Maple Krispy Cookies

Third, it can be used as a fantastic shortcut in recipes like this, where everything comes together in a matter of minutes.

Bready or Not: Maple Krispy Cookies

I used a French Vanilla Betty Crocker box for these, but any kind of white or vanilla mix should do. You want a good base to infuse with maple flavor.

Bready or Not: Maple Krispy Cookies

My husband described these cookies as “maple krispies in cookie form.” (I do have a maple krispies recipe. It’s also included in my Sweet Maple cookbook.)

Bready or Not: Maple Krispy Cookies

These cookies end up with a lovely, fresh maple flavor which does a good job of masking the undeniably chemical taste of cake mix. Plus, the cereal pieces give each cookie a lovely, light crunchiness.

Bready or Not: Maple Krispy Cookies

 

Bready or Not: Maple Krispy Cookies [uses cake mix]

Bready or Not: Maple Krispy Cookies

These cookies use doctored cake mix and crisp puffed rice cereal to bake up convenient, delicious cookies.

  • 1 (18 ounce or so) box white or vanilla cake mix
  • 1/2 cup unsalted butter, melted
  • 1 large egg
  • 2 teaspoons maple flavor
  • 1 teaspoon vanilla extract
  • 1 1/4 cup puffed rice cereal (like Rice Krispies)

Preheat oven at 350-degrees.

In a large bowl, stir together the cake mix, butter, egg, maple flavor, and vanilla extract. When those are just combined, carefully stir in the cereal, trying not to crush it.

Use a teaspoon scoop or spoon to dole out dough onto a cookie sheet. Bake for 10 to 12 minutes; also to set on sheet for about 10 minutes, then move cookies to a rack to finish cooling. Store in a sealed container.

OM NOM NOM!

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Bready or Not Original: Chewy Honey Lemon Cookies

Posted by on Feb 28, 2018 in Blog, Bready or Not, cookies, lemon | Comments Off on Bready or Not Original: Chewy Honey Lemon Cookies

I modified an old favorite recipe with delicious results: Chewy Honey Lemon Cookies!

Bready or Not Original: Chewy Honey Lemon Cookies

This recipe is derived from my Chewy Honey Maple and Chewy Honey Snickerdoodles. It uses a combination of two flours to add extra chewiness, and cornstarch for tenderness and longevity.

Bready or Not Original: Chewy Honey Lemon Cookies

However, my first attempt at this recipe was a total bust. I tried to rely on lemon juice and zest for flavor… and while the flavor was there, the cookies turned out FLAT.

Bready or Not Original: Chewy Honey Lemon Cookies

That would not do. I wanted cookies that were chewy with just the right thickness. Therefore, I removed the lemon, amped up the lemon extract, and added white chocolate chips.

Bready or Not Original: Chewy Honey Lemon Cookies

That was the right choice. The lemon flavor was just right (and the taste of that and the honey actually grows stronger after a day), and the white chocolate chips added smoothness and mellow sweetness.

Bready or Not Original: Chewy Honey Lemon Cookies

In other words, if you love lemon cookies, you will LOVE these. And like the other recipes in the same family, these cookies keep well for weeks!

Bready or Not Original: Chewy Honey Lemon Cookies

 

Bready or Not Original: Chewy Honey Lemon Cookies

Bready or Not Original: Chewy Honey Lemon Cookies

These chewy cookies will keep well for weeks, and the lemon and honey flavors actually intensify after the first day! Do note that the cookie dough will need to chill in the fridge for at least a few hours prior to baking.

  • 3/4 cup (1 1/2 sticks) unsalted butter, softened
  • 1 cup light brown sugar, packed
  • 1/4 cup honey
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 teaspoons lemon extract
  • 1 cup bread flour (or all-purpose flour, but cookies will be less chewy)
  • 1 cup all-purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup white chocolate chips

In a large bowl, beat the butter until smooth. Add sugar and honey and beat until creamy and fluffy, about 3 minutes. Scrape down the sides of the bowl and then mix in the egg and both extracts.

In a separate bowl, combine the dry ingredients: bread flour, all-purpose flour, cornstarch, baking soda, and salt.

Slowly stir together the wet and dry ingredients until just combined. Mix in the white chocolate chips. Encase the dough in plastic wrap and stash in the fridge for several hours or days.

When ready to bake, preheat the oven to 350-degrees. Use greased stoneware, parchment paper, or silpat mats. The cookie dough, even straight from the fridge, has a soft Play-Doh-like consistency, so it will spread when it bakes.

Teaspoon-sized cookies need to bake 9 to 12 minutes; tablespoon-sized take 11 to 13 minutes. Let set on cookie sheets for 10 to 15 minutes before moving to a rack to cool completely.

Cookies will keep in a sealed container for weeks. The lemon and honey flavors will grow stronger after the first day. They are excellent for travel or shipping.

OM NOM NOM!

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Bready or Not Guest: Author Dan Koboldt with Gooey Butter Cake Cookies

Posted by on Feb 13, 2018 in Blog, Bready or Not, cake mix, cookies, guest recipe | Comments Off on Bready or Not Guest: Author Dan Koboldt with Gooey Butter Cake Cookies

I’m happy to welcome friend and fellow author Dan Koboldt! The third book in his fantastic Gateways to Alissia series is out today, and Dan is here to celebrate in proper Bready or Not fashion: with COOKIES. But first, a bit about The World Awakening:

Quinn Bradley has learned to use the magic of another world. And that world is in danger.

Having decided to betray CASE Global, he can finally reveal his origins to the Enclave and warn them about the company’s imminent invasion. Even if it means alienating Jillaine…and allying with someone he’s always considered his adversary.

But war makes for strange bedfellows, and uniting Alissians against such a powerful enemy will require ancient enmities–as well as more recent antagonisms–to be set aside. The future of their pristine world depends on it.

As Quinn searches for a way to turn the tide, his former CASE Global squad-mates face difficult decisions of their own. For some, it’s a matter of what they’re willing to do to get home. For others, it’s deciding whether they want to go home at all.

Continuing the exciting adventures from The Rogue Retrieval and The Island Deception, The World Awakening is the spellbinding conclusion to the Gateways to Alissia fantasy series from Dan Koboldt.


I grew up in St. Louis, a place that specializes in delicious food and drink that’s not necessarily good for you. It’s home, for example, to Anheuser-Busch, the makers of Budweiser. When a new employee starts at Anheuser-Busch, they receive another local specialty as a welcome gift: a gooey butter cake. This delicious concoction is exactly what it sounds like. It has an almost pie-like consistency, however, so it’s not very portable. The solution to that problem is today’s recipe, gooey butter cake cookies.

These are easy to make and require only six ingredients. They taste like yellow butter cake. You really can’t go wrong.

Ingredients:
1/2 cup butter, softened
1 (8 ounce) package cream cheese
1 egg
1/4 teaspoon vanilla extract
1 (18.25 ounce) package yellow cake mix
1/4 cup confectioners’ sugar

Preheat oven to 175 degrees Celsisus. For you non-scientists, that’s 350 degrees Fahrenheit. In a medium bowl, cream together the butter and cream cheese. Once that’s consistent, blend in the egg and vanilla. Then, add cake mix, and continue mixing/stirring until it’s smooth and well blended.

Optional pro tip: chill the dough for 30 minutes, which will make the next step much easier.

Pour the powdered sugar into a separate shallow bowl. You’ll use this to coat the doughballs before you lay them on the cookie sheet.

Roll the dough into 1-inch balls. I like to use a cookie dough scooper for this part, but you can also use a spoon. Optional pro tip: spray whatever you use with non-stick spray before you start.

Drop each into the powdered sugar to form a light coating. This can be a little messy if you didn’t chill the dough. Once you get some powdered sugar on them, the doughballs are easier to handle. Place sugar-coated balls at least an inch apart on a greased cookie sheet.

Bake for 11-13 minutes, until the edges begin to turn brown. Let them cool for a few minutes before you transfer them.

These cookies keep remarkably well in an airtight container. Enjoy them with a good book!

Author Bio

Dan Koboldt is a genetics researcher and fantasy/science fiction author from the Midwest. He is the author of the Gateway to Alissia series (Harper Voyager) about a Las Vegas magician who infiltrates a medieval world. He is currently editing Putting the Science in Fiction, (Writers Digest), a reference for writers slated for release in Fall 2018.

By day, Dan is a genetics researcher at a major children’s hospital. He has co-authored more than 70 publications in Nature, Science, The New England Journal of Medicine, and other scientific journals. He lives with his wife, daughter, and twin boys in Ohio.

Find out more about Dan’s books:
The World Awakening

The Rogue Retrieval (book 1)

The Island Deception (book 2)

About the series

Dan on Twitter

 

Bready or Not Guest: Gooey Butter Cake Cookies By Dan Koboldt

Easy and delicious cookies made with yellow cake mix. Find out more about Dan’s fantasy books at http://dankoboldt.com/.

  • 1/2 cup butter, softened
  • 1 (8 ounce) package cream cheese
  • 1 egg
  • 1/4 teaspoon vanilla extract
  • 1 (18.25 ounce) package yellow cake mix
  • 1/4 cup confectioners' sugar

Preheat oven to 175 degrees Celsisus. For you non-scientists, that’s 350 degrees Fahrenheit. In a medium bowl, cream together the butter and cream cheese. Once that’s consistent, blend in the egg and vanilla. Then, add cake mix, and continue mixing/stirring until it's smooth and well blended.

Optional pro tip: chill the dough for 30 minutes, which will make the next step much easier.

Pour the powdered sugar into a separate shallow bowl. You’ll use this to coat the doughballs before you lay them on the cookie sheet.

Roll the dough into 1-inch balls. I like to use a cookie dough scooper for this part, but you can also use a spoon. Optional pro tip: spray whatever you use with non-stick spray before you start.

Drop each into the powdered sugar to form a light coating. This can be a little messy if you didn’t chill the dough. Once you get some powdered sugar on them, the doughballs are easier to handle. Place sugar-coated balls at least an inch apart on a greased cookie sheet.

Bake for 11-13 minutes, until the edges begin to turn brown. Let them cool for a few minutes before you transfer them.

These cookies keep remarkably well in an airtight container. Enjoy them with a good book!

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