Ok, who is ready for an epic cookie recipe? I had been dreaming up the idea of Blueberry Oatmeal Marshmallow Cookiesfor a while now. And then I finally acted on my dreams and made them come true. I told my husband about them and he wasn’t too enthused. But I assured him that he had to have at least one bite. He’s not a fan of oatmeal cookies (nor sweets which I think I’ve mentioned that over and over again on the blog).
After my husband took just one bite… he was hooked. I couldn’t stop him from consuming these cookies. I was happy for that, but not gonna lie I was tired of fighting him for the Blueberry Oatmeal Marshmallow Cookies. Little by little the cookies in our cookie jar started to disappear. At one point he referenced these cookies to a drug and a baby (you can figure out where I’m going). He proclaimed these were the second best cookies I’ve ever made (first of course, is the classic Chocolate Chip Cookie). Then, I snuck a few Blueberry Oatmeal Marshmallow Cookies into work… l wanted a few of my friends to try them. I even persuaded the ones who don’t care for Oatmeal Cookies to give them a try… they all were head over heals for them as well. So, the moral to this story is if you aren’t a fan of oatmeal cookies you need to give this recipe for Blueberry Oatmeal Marshmallow Cookies a try. I’m pretty sure you’ll be swooning over these cookies as well!
1 cup mini marshmallows, plus extra for topping cookies
Directions
Using a stand mixer, cream butter, granulated sugar, and brown sugar together for one minute. Then add eggs into the mixture one at a time, mixing on low. Add vanilla to the bowl and then begin adding flour, baking soda, salt, and cinnamon. Mix well, then add oats, dried blueberries, and mini marshmallows. Mix until just incorporated and chill for one hour in the refrigerator
Preheat oven to 375 degrees Fahrenheit. Grease the baking sheet. Then, using a medium cookie scoop (holds about 1.5 tbsp of dough) begin scooping the cookie dough and placing it on the baking sheet (keeping them about 2-inches spaced apart). Once all the cookies are placed on the baking sheet begin to add 2-3 mini marshmallows per cookie--flattening them into the cookie. Place the remaining dough in the refrigerator while the first batch of cookies bake.
Bake the cookies for 10 minutes or until just golden brown. Then remove from the oven, let them sit for an additional 5-10 minutes on the baking sheet (they will continue to cook on the sheet even after leaving the oven). Lastly, place them on a cookie cooling rack. Repeat the step above, until all of your cookie dough has been made.
Last year, during the first-ever Great Food Blogger Cookie Swap I received a lovely box of Rocky Road Cookies from Think Tran. Between my husband and I we gobbled these babies up and they never made it into my office to be shared! Those cookies have been in my thoughts lately, so I knew when I was baking for coworkers that I needed to finally make the recipe Tran made!
My husband is the worlds biggest chocolate chip cookie fan, so I wasn’t sure how he was going to react to these cookies (even though he ate them with no problem last year). He LOVED these cookies, of course he asked where the marshmallow was, and I had to explain that in the baking process the marshmallow melts into the cookie. The amount of slivered almonds is just right in this cookie.
Combine flour, baking soda, and salt in a medium bowl and set aside.
Using a stand mixer fitted with the paddle attachment, beat the butter on medium speed until fairly smooth. Add both brown and white sugars, and beat until well combined (about 2 minutes until smooth and creamy). *Periodically, scrape down the sides of the bowl.
Add the vanilla extract then the eggs one at a time, continue to scrape the bowl as necessary.
Add the dry ingredients and mix on low speed to combine. Then, mix in the chocolate, almonds, followed by the marshmallows. Mix just enough to incorporate – do not over mix!
Remove the bowl from the mixer and fold the dough with a spatula to be sure that the ingredients are evenly incorporated. Using a medium cookie scoop begin to scoop cookie dough on to baking trays (keeping them at least 2 inches a part). *I used my Silpat mat and parchment paper (no need to grease the pans either).
*Make sure your oven racks are in the lower and upper thirds of the oven.
Bake for 13.5 minutes. Let cool slightly on the cookie sheet (to firm up) about 5-10 minutes, then transfer to a wire rack to cool completely. Seal in airtight containers for up to 5 days.
I’ve seen these cookies all over blog land for the past month. I had no idea what all the rage was about, so I felt the need to bake up a batch a few days ago! Typically, by the two weeks before Christmas mark I’ve baked up a storm; however, not this year. I’ve been too busy to bake. So after work the other day I whipped up two different batches of cookies to be handed out to co-workers. Note, I still need to whip up a few more treats for all my lucky neighbors.
I checked out a dozen or so recipes for Monster Cookies, but found that I liked Ree Drummond’s recipe the best. Since I didn’t alter one thing I figure you can head over to her site for the full recipe. Just so you know–these monster cookies should really be called everything in the kitchen pantry cookies. I had every single item for these cookies minus the festive holiday M&M’s! My husband who “isn’t a fan of sweets” loved these cookies. Then I told him everything that was in them and he was shocked. Yah, rice krispies, oats, peanut butter chips, and the list goes on. So, if you’ve yet to try these amazingly famous cookies… I highly suggest you get trying! They are delicious and a big crowd pleaser!
The day has come and gone… you know. The big day that some 576 food bloggers from around the world shared our secret recipe and cookie swap recipients to our audience! Yes, we had the postal service working hard… delivering some 20,000+ cookies! But most importantly we raised (as well as a matching donation from OXO) over $4,400 for Cookies for Kids’ Cancer! *Statistics from The Little Kitchen.
Yesterday, I shared my Chewy Chocolate-Cherry Cookies (that are only 80 calories each). And today I want to highlight the 3 dozen cookies I received from 3 very talented food bloggers!
The first box of cookies that arrived at my door step was from Kettler Cuisine! First off, as you can see in the background she packaged these cookies in a sparkly green box adorned with a recipe card. (Jessica also vacuumed sealed her cookies. Which at that moment when I was opening the package I realized that I need a vacuum sealer in my kitchen)! These cookies were so insanely tasty! I think this will officially be my new go-to oatmeal cookie recipe.
My second box of cookies came from the talented (and popular) Mother Thyme! These delicate peppermint flavored macaroons were stored in a red box with an abundance of tissue paper. Sadly, only a half dozen made it to Florida in one piece. Oh, and don’t you worry the other half dozen still made it in my mouth–because my mouth doesn’t discriminate against broken cookies. I’ve never made macarons before and commend Jennifer for making them. I see them making my 2013 goal list!
My last box of the swap came from The Baking Robot. They arrived to my door the day before our cookie post were due, but note that this was not Dea’s fault. A big thanks goes to our mail system. But as the old phrase goes… those who are patience get great things (or something like that… right??!?! ) My cookies were sealed up in a beautiful shiny red box with a hand written recipe card (p.s. I love Dea’s writing) and a new red spatula! I’m a sucker for snickerdoodles and I love me a good cup of joe. So these were kind of like a match made in heaven.
I hope you enjoyed learning about the 3 food bloggers who sent me one dozen cookies each. Now, we all have to wait until next year for more cookie madness! Until then… happy dreaming and baking!
Today is the big cookie-swap reveal day for the second annual Great Food Blogger Cookie Swap organized by the amazing Julie of The Little Kitchen and Lindsay from Love & Olive Oil! These ladies worked their butts off to ensure that food bloggers all over the world could exchange cookies. A big thank you to them for all the hard work on this much appreciated event! This year, the ladies added an extra step to the cookie swap. Everyone who participated donated $4 to Cookies for Kids’ Cancer. According to Julie’s (personal) Facebook page over $2200 was raised this year and my friends at OXO matched it so that means over $4400 in total was raised by the Great Food Blogger Cookie swap!!!
I made these Chewy Chocolate-Cherry Cookies back in August, and then made them again in September, and then when I signed up for the Cookie Swap, I remembered that I had yet to blog about these cookies I instantly knew that these would be the cookies I would send out to my three lucky recipients! Plus these cookies are only 80 calories a cookie–a plus in my book (although you would never know because they are super moist and decadent)!
Who were my lucky recipients for the 2012 Food Blogger Cookie Swap?
Go and visit their blogs and show them some love!!!
I also made a cute recipe card for my three recipients. I found a photoshop file from Plucky Momo and I adapted the file to fit my needs. Download the PDF version of my recipe card here: Chewy Chocolate-Cherry Cookies Template
These chewy chocolate cookies are sure to please anyone who craves chocolate. Best of all, they are just 80 calories a cookie!
Ingredients
1 cup all-purpose flour
1/3 cup unsweetened cocoa
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 cup sugar
1/3 cup butter, softened
1 tsp vanilla extract
1 large egg
2/3 cup dried cherries
1/4 cup semisweet mini chocolate chips
cooking spray
Directions
Preheat oven to 350 degrees.
Sift flour, then lightly fill measuring cup and level off. Combine flour, cocoa, baking powder, baking soda, and salt (stir).
In a large bowl, place sugar and butter in bowl and beat using a mixer on high until well combined. Then add vanilla and egg and beat. Place the mixer on a low speed and slowly add the flour mixture to the bowl; beat just until well combined. Then, fold in dried cherries and mini chocolate chips.
Spray a cookie tray with cooking spray. Then drop a tablespoon-ful of batter on to the cookie
sheet. Bake for 12 minutes at 350 degrees (or just until set). Remove the cookies from the oven and allow to cool on the cookie sheet for 5 minutes. Then remove the cookies from the pan and allow to cool on a wire rack.
I’ve partnered up with OXO Good Grips and Cookies for Kids’ Cancer to to raise awareness by joining the mission to find a cure for pediatric cancer. I helped by ”Baking a Difference”. I created a video that walks you through step-by-step on how to make these tasty and easy-to-make Creme de Menthe Chunk Cookies.
Are you interested in helping? You can Be a Good Cookie, too!
Make a difference by joining the mission to find a cure for pediatric cancer. There are many ways to support Cookies for Kids’ Cancer. Hosting a bake sale is a sweet and simple way for people everywhere to get involved in the fight against pediatric cancer. Send our cookies for birthdays, anniversaries, or just because. Our cookies taste as good to eat as they feel to give.
I hope you enjoyed my video! For those who are interested in baking this minty cookie recipe at home below you’ll find the printable recipe. I really do love that Andes has taken all the work out of chopping the mint pieces! This cookie recipes make 48 cookies. That can be a lot of cookies if you are just looking for a few to snack on. Whenever I have a sweet tooth and make cookies. I typically just bake one batch and then form the dough into a log and place in the refrigerator for up to 5 days. If I haven’t used it by that point I’ll place it in a freezer ziplock bag for up to 3 months. If I do the freezer option I’ll try to divide my dough accordingly so I don’t have to thaw out all the dough at once. For this type of recipe I would go ahead and pre-make the dough balls so that way you can take them out of the freezer and let them thaw out on the cookie sheet and then bake! Never feel obligated to bake the whole batch. That is unless you are baking for a bake sale or feeding a hungry crowd!
Raise oven rack one level above the middle and bake on non-stick baking pans.Bake at 350 degrees for 8 - 10 minutes. Let the cookies cool on pan for at least 5 minutes once out of the oven then place on a wire rack.
Notes
*Your cookie dough will need to chill in the refrigerator for at least 1 hour. Plan accordingly.
*You can refrigerate part of the dough for up to 5 days or freeze up to 3 minutes. Form the dough into a log--this makes for best freezing and refrigerating options.
This set is valued at $150, and is everything you’ll need to get started and baking up your own cookies for a great cause! Please wait for the rafflecopter widget to load and enter at least the mandatory entry for a chance to be entered to win!
Disclaimer:I received a box of OXO products; however, I was not compensated to create this blog post and video. I also received $150 worth of product to giveaway on KatiesCucina.com. As always, all opinions are my own.
In honor of my husbands birthday today I’m posting a sweet treat fit for any birthday boy (or girl). My husband LOVES red velvet cake, which I think is ironic and funny at the same time because he hates just about all things chocolate. Red velvet cake is essentially chocolate cake with red food coloring. So the fact that this is his favorite negates all of his hate for chocolate.
In any event I found this amazing recipe on one of my favorite blogs, Taste and Tell. Her food photography is top notch; she really brings her food to life! When I saw these cookies I instantly wanted them and knew my husband would go bonkers for them. I’m all about from scratch baking, so the fact that I had to buy a cake mix through me off guard. I mean it has probably been 2 years since I’ve bought a boxed cake mix. I know I shouldn’t feel guilt, but I do–I’ve prided myself over the past 2 years from baking from scratch. I marched to the store and purchased my first box of cake mix in years.
Unless you told someone they were eating a cookie that partly came from a boxed mix they would have no idea. This cookie is beyond easy to make and taste like little heavenly cake bite cookies. If you are a fan of red velvet I highly suggest you make these cookies. They are sure to be a hit but take note you need to have 2 hours for the cookie dough to chill before baking.
Using an electric stand mixer cream together the butter and cream cheese. Once well incorporated add the egg and vanilla. Remember to scrape around the bowl removing the butter-cream cheese mixture from the sides. Slowly beat the cake mix into the butter-cream cheese mixture until well incorporated. Cover the cookie dough and refrigerate for at least 2 hours.
Preheat the oven to 350 degrees.
Put food safety gloves on your hands and begin rolling the chilled red velvet dough into a ball (about the size of a half dollar. Take the rolled dough and place it into a bowl of confectioners’ sugar–rolling until well coated. Place each cookie on an un-greased baking sheet. Bake in the oven for 12-15 minutes or until no longer jiggly. Cool on a wire rack and store in the refrigerator for up to one week.
Yesterday, I shared my cookie recipe that I sent out to others; Chewy Chocolate Peanut Butter Cookies. Once again a big thank you to Julie from The Little Kitchen and Lindsay from Love and Olive Oil who organized this amazing event. Did you know that over 620 food bloggers from around the world signed up and swapped cookies? That’s over 22,000 cookies sent in the past few weeks from food bloggers near and far! *Statistics provided by Julie from The Little Kitchen and Lindsay from Love and Olive Oil
OK, so now on to the wrap up. Today, I’m sharing what cookies I received!
This was the first batch of cookies I received (a week before my other cookies). This is the best of both worlds. Part brownie part cookie! It gives a nice balance of both milk chocolate and white chocolate. I did have a few casualties from this box (aka cookies that crumbled and didn’t make it in one piece); however, I liked the cookie crumbs just as much as I liked the whole cookie!
Think Tran made (the most amazing) Rocky Road Cookies
The next two sets of cookies I received on the same day! I was on sugar overload.
OMG–run to Tran’s blog now and get this recipe. These cookies are unbelievably soft and chewy and taste like they came from a bakery! AMAZING. I’m not a big fan of rocky road ice cream but I sure am of the cookie version.
Tran also sent two Hot Chocolate on a Stick (with homemade peppermint marshmallows)! I can’t wait to try these little delectable treats!
Big Bears Wife made White Chocolate Chip Macadamia Nut Crasin Cookies
I’ve made these cookies before and they are probably one of my favorite to make. These are also one of my husbands favorite cookies since they contain only white chocolate (he’s not a big chocolate fan). I love everything about these cookies. The craisins, macadamia nuts, and the white chocolate. If you’ve never had one of these cookies or made a batch of these cookies you must go over to Big Bears Wife and give this recipe a whirl!
I can sadly report that all of my cookies have been eaten, and are now just a distant memory from pictures I share today. If you would like to participate in next year’s cookie swap or to stay informed please visit: http://eepurl.com/hsS-Y
Yes, that’s right. They are already starting to think about next years cookie swap!
Matches were sent out last month and I sent my cookies out last week. I can finally share with everyone the cookies that I baked and the three lucky recipients! Here were the three food bloggers I sent cookies too:
Tomorrow I’ll be sharing what cookies I received, the recipes, and of course the blogger behind the cookies! *I did not receive cookies from the same people whom I sent too!
Now, on to the cookie I baked for this special event. I don’t make many chocolate based cookies, and have had this cookie recipe bookmarked for longer than I can remember. I love the chocolate/ peanut butter combo, and just had a feeling these cookies would be amazing. I am a fan of the chewy-soft cookie. Some like theirs hard, thin, thick, etc… I like mine chewy and soft, and of course preferably fresh out of the oven! These cookies encompass everything I love about a cookie and more. The ratio of chocolate to peanut butter (in my opinion) is perfect! I hope you’ll bake these cookies up and share them with family, friends, and neighbors!
Heat oven to 350°F. Stir together flour, cocoa, bakingsoda and salt; set aside.
Beat butter and sugar in large bowl with mixer untilfluffy. Add eggs and vanilla; beat well. Gradually add flour mixture, beatingwell. Stir in peanut butter chips. Drop by rounded teaspoons onto ungreasedcookie sheet.
Bake 8 to 9 minutes. *Do not over bake; cookies willbe soft.
When Julie from The Little Kitchen, asked me if I’d be interested in participating in the Central Florida Food Bloggers Bake Sale last month I immediately agreed to participate. After racking my brain and then searching high and low on the internet I knew I wanted to make decorated sugar cookies. Other bloggers were starting to respond to what they were bringing and it didn’t seem like we had a lot of cookies. That’s when I had remembered seeing a blog post on Annie’s Eats about these chocolate sugar cookies and marbleizing royal icing. I knew these would be the cookies I’d make.
However, I did not plan accordingly leaving me with very little time prior to the bake sale to bake, decorate, and package. It took me two week’s just to decide what type of cookie shape I would use, and how I would decorate it. I then baked these up that Thursday night prior to the Saturday bake sale and frantically decorated Friday afternoon/evening. Because I did not leave myself enough time to decorate the center (black) which would be the butterflies torso is not perfect… by any stretch of the imagination. I like to call these abstract butterflies since some of the centers are a little more runny than others. In a perfect world I would have piped on the black and let them dry thoroughly, and then work on the wings! The marble technique is not difficult but it’s not easy either. It definitely takes a little practice. You will find that Annie’s tutorial on how to marble royal icing is very well written and will include everything you should know about conquering this technique!
Source: Annie’s Eats via Martha Stewart Prep Time:10 minutes + 1-2 hours in the refrigerator Cook Time: 10-12 minutes Servings: ?
Ingredients: 3/4 cup all-purpose flour 1/3 cup Dutch process cocoa powder Pinch of salt 6 tbsp unsalted butter, at room temperature 3/4 cup confectioners’ sugar 1 large egg 1/2 tsp vanilla extract
Directions: 1. In a small bowl, combine the flour, cocoa powder and salt; whisk to blend and set aside. In the bowl of an electric mixer, combine the butter and sugar. Beat on medium-high speed until light and fluffy, 2-3 minutes. Blend in the egg and vanilla. With the mixer on low speed, add the dry ingredients and mix just until incorporated and no streaks remain. Form the dough into a disc, wrap tightly with plastic wrap and refrigerate until firm, 1-2 hours.
2. Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper or a silcone baking mat. On a lightly floured work surface, roll the dough out to about 1/4 inch thickness. Cut out desired shapes with cookie cutters and place cut outs on the prepared baking sheet. Bake 10-12 minutes, just until set. Let cool on the baking sheet about 5 minutes, then transfer to a wire rack to cool completely. Decorate as desired.
*? There is no set amount as to how many cookies you will get out of one batch of sugar cookie dough since it will depend on what size cookie cutter you are using. I was able to get roughly 6 butterfly cookies out of one batch of dough.
I'm Katie Jasiewicz: home cook, food blogger, and recipe developer. I’ve always had a love for cooking, and more so in the past few years a love for eating!
Join me on a culinary adventure where life always tastes good. {more}
I'm Katie Jasiewicz: home cook, food blogger, and recipe developer. I’ve always had a love for cooking, and more so in the past few years a love for eating!
Join me on a culinary adventure where life always tastes good. 
