Brown Sugar Chocolate Chip Cookies

Hello Dear Readers!

Do you ever get a craving for sweets? I know I certainly do, especially after working a shift in the pool. Something about the chlorine and the kiddos might be triggering a need for sugar. Maybe? Probably not. I do have a sweet tooth, though. So, to combat these sugar cravings, I decided to make cookies! Counterproductive? Maybe. Delicious? Totally.

Yum!

Yum!

The recipe I used is by Amy McCoy of Tiny Farmhouse. I found the recipe in her gorgeous cookbook “Poor Girl Gourmet”, but more on that later. Definitely give her a look! I like her recipe because it makes a small but delicious batch of cookies – just what I was looking for.

I’ve made a few modifications to the recipe, including adding cloves and whole wheat flour. Oh, and more chocolate, too!

Lots of chocolate!

Lots of chocolate!

Start by combining your flours in a medium sized bowls. I substituted whole wheat flour for the last two tablespoons of all purpose flour in this recipe because I like whole wheat, but you can use just all purpose if you want.  Add in baking soda, salt, and cloves and set aside.

In a large mixing bowl, combine your butter and sugars. Turbinado sugar has a larger grain than regular granulated sugar, so the texture of the dough will be slightly grainer. Don’t worry though – the graininess disappears during baking and the flavor is amazing!

I cut the butter into tablespoons for easier integration.

I cut the butter into tablespoons for easier integration.

Turbinado Sugar

Turbinado Sugar

After the butter and sugars have become light and fluffy, add in your egg and vanilla. I find that vanilla is pretty forgiving, so you could add more in if you’d like.

Egg and vanilla

Egg and vanilla

Add in the flour mixture about a fourth cup at a time until well combined. I found that the dough was a little dry here, so I added in about a tablespoon of water to help it stick together. You could also use milk if you wanted to.

Now for the fun part! Add in the chocolate chips! I used half a bag of mini chocolate chips and half a bag of regular semi sweet chocolate chips, because that’s what I had laying around. You can use whatever type you want.

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Delicious!

Spoon onto your cookie sheets and bake at 350°F until golden brown. Mine took about 12 minutes.

If you are using two cookie sheets, make sure to rotate your pans halfway through.

About a Tablespoon's worth of dough

About a Tablespoon’s worth of dough

Allow to cool on cooling racks and enjoy!

 

Share and enjoy!

Share and enjoy!

Brown Sugar Chocolate Chip Cookies

1 c All Purpose Flour

2 Tbsp Whole Wheat Flour

½ tsp Baking Soda

½ tsp Salt

½ tsp Ground Cloves

8 Tbsp (1 Stick) Butter

½ c Turbinado Sugar (such as Sugar in the Raw)

½ c Brown Sugar, packed

1 large Egg

1 ½ tsp Vanilla Extract

½ bag Mini Chocolate Chips

½ bag Semi Sweet Chocolate Chips

 

Procedure:

  1. Preheat oven to 350°F.
  2. In a medium sized mixing bowl, combine flours, baking soda, salt, and cloves. Set aside.
  3. In a separate bowl, cream butter and sugars until light and fluffy. Add egg and vanilla extract to butter mixture, beat until well combined.
  1. Add the flour mixture into the butter mixture ¼ cup at a time, beating well and scraping the bowl in between until all the flour is mixed in. If necessary, add a small amount of water or milk if the dough is too dry.
  2. Add in the chocolate chips and stir to combine.
  3. Spoon the dough out onto two cookie sheets. Dough balls should contain about ¾ of a tablespoon of dough.
  4. Bake for 10 – 12 minutes, switching the top sheet to the bottom and the bottom sheet to the top halfway through. Cookies are done when golden brown.
  5. Remove from oven and allow to cool for a few minutes, then transfer to cooling racks.
  6. Enjoy!
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Rhubarb Cranberry Crisp

Hello Readers! Summer has finally arrived in the Northland and has brought at least four and a half inches of rain in the past week. Our dock is underwater and there are fish swimming in the grass. Yes, in the grass. Fortunately for me, the arrival of summer also signals the arrival of one of my favorite vegetables – Rhubarb! (yes, rhubarb is a vegetable).

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Rhubarb is delicious, but I have to wonder – who decided that this random vegetable would be good smothered in sugar?

Now, for those of you who grew up with rhubarb, you know that pies – strawberry rhubarb, raspberry rhubarb, blueberry rhubarb, any berry, really – are popular. Now, I like pie, but most of the time, there is too much crust. I prefer making crisps – lots of fruity/vegetable goodness with a crunchy topping. And you know what the best part is? Having it for breakfast! So, having an abundance of rhubarb, I set out to make a crisp. I also had some frozen cranberries sitting around (cranberries – my fall weakness!), so I decided to combine the two. What resulted was wonderful, tangy Rhubarb Cranberry Crisp. Let’s see how it’s done, shall we? First, make the filling. Chop up your rhubarb into bite sized chunks. They don’t have to be entirely even, just enough so you can get several chunks in every bite of the crisp.

Rhubarb 1

This is about half of the day’s yield. We used the rest for rhubarb soup.

Toss the rhubarb, cranberries, sugar, and cinnamon.

Cranberries left over from fall aren't really seasonal, but they taste good!

Cranberries left over from fall aren’t really seasonal, but they taste good!

Stir in ¼ cup of flour and pour into your baking dish. I used an 11X7” glass baking dish, but you could also use a 9X9” pan. Don’t grease the pan.

I have to stop myself from eating it at this stage. Yum!

I have to stop myself from eating it at this stage. Yum!

Now we can move onto the topping. Stir together ¾ cup of flour, the oats, and the brown sugar, and then cut the butter in. I used a pastry blender, but you could use a pair of forks or your fingers if you need to. Aim for pea sized lumps.

This is pretty tasty, too.

This is pretty tasty, too.

Pour your topping over the filling and spread evenly.

Almost ready!

Almost ready!

Bake for 35 minutes at 350°F and enjoy!

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Perfect for dessert! (Or Breakfast)

Rhubarb Cranberry Crisp For the Filling: 4 c Rhubarb, chopped into bite sized pieces 1c Cranberries 1 ¼ c Sugar 1 tsp Cinnamon ¼ c All Purpose Flour   For the Topping: ¾ c All Purpose Flour 3/8 c Oats ¾ c Brown Sugar 6 Tbsp Butter   Procedure:

  1. Preheat oven to 350°F.
  2. In a large mixing bowl, toss together rhubarb, cranberries, cinnamon, and sugar.
  3. Stir in ¼ c flour.
  4. Pour filling into an ungreased 9X9” or 11X7” baking dish. Set aside.
  5. In another large mixing bowl, stir together ¾ c flour, oats, and brown sugar. Cut in butter with a pair of forks or a pastry blender until the mixture is in pea sized lumps.
  6. Spread topping evenly across the top of the filling.
  7. Bake for 35 minutes or until topping is browned and filling is bubbling.
  8. Enjoy!