Tag Archives: Chocolate Chips

Oatmeal Cookie Granola

22 Nov

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So I realize to many, granola is not the most exciting thing. To those people I say, you need to try THIS granola.

Now, I’ve posted a previous granola recipe on here (which I still thoroughly enjoy and still recommend), but this is granola with a different sort of twist – sweet and kicked up a notch, with different crunch, different flavors (hello again, browned butter) and CHOCOLATE. Yes, there is chocolate in this granola and I know it shouldn’t be my favorite part as at the heart of it all, granola is supposed to be “healthy-ish” (right?!)…but it is. I’m not even sorry about it.

I made this a few weeks back and our apartment smelled soooooooo good. I would make this solely to make my apartment smell like THAT again. If for nothing else, make this to infuse your home with smells of cookies, oatmeal, and browned butter.

Gah.

So. Delish.

Ironic choice of words (and still true words) as this recipe is from Seriously Delish, the cookbook I’ve raved about a few times (the Baked Oatmeal from a few posts back is from here too). I want to make just about every recipe in this cookbook, so this will NOT be the last time you read about it on this blog. Jessica wrote a masterpiece that has the right amount of creativity, taste, coziness AND her hilarious commentary throughout; it’s the perfect cookbook compliment to her blog How Sweet Eats. I’ve read Seriously Delish cover to cover a few times. (P.S. is that weird? I read cookbooks cover to cover. Ok, ok. Yes, that’s weird. Please reserve your judgment.)

So about that granola…

…here we go, in a recipe adapted from Jessica’s recipe in Seriously Delish.

Ingredients:

  • 2 1/4 c old-fashioned rolled oats
  • 1 c slivered almonds (other nuts would work great – pecans or walnuts, etc.)
  • 1/2 cup whole flaxseed (you can do ground flaxseed too)
  • 1 Tbsp brown sugar
  • 1 tsp ground cinnamon
  • 1/4 tsp salt
  • 1/2 cup honey
  • 2 Tbsp unsalted butter, browned
  • 2 Tbsp melted coconut oil
  • 2 tsp pure vanilla extract
  • 1/4 c  – 1/2 c semi-sweet mini chocolate chips (sprinkle in as much extra chocolate-y ‘sweet’ as you want!)

How to Make:

This is super simple guys, you can whip it up in no time. Whether you do this the morning you plan to enjoy it for breakfast (it’s excellent with some Greek yogurt) or make it the night before.

Before you start mixing, preheat your oven to 325 and line a cookie sheet with parchment paper. Set the cookie sheet away for now and locate a large bowl. Now to mix!

In said large bowl, combine the oats…

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…slivered almonds…

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…flaxseed (and I went with whole flax seeds to add some extra texture and crunch, but you can use ground flaxseed if you prefer too)…

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…brown sugar…

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…cinnamon…

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…sprinkling of salt…

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…then stir that all together and set aside. On to the liquids!

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The liquids will all get poured into a saucepan over low heat. Start with the honey…

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…then the coconut oil…

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…and then vanilla.

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Before adding in the butter, you want to brown this up. In a separate small saucepan, melt down the butter over medium/low heat, whisking continually until wonderful brown flecks appear on the bottom of the pan.

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Once it’s at that point, remove from heat and pour it in with the rest of the liquids.

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This liquid concoction smells like HEAVEN right now. Take a moment to take a deep breath in and savor that.

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Sigh.

Ok, now all that’s left is to mix up those liquids in with the dry ingredients. Use a spatula to mix everything and ensure all of the dry ingredients are coated.

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Spread this out on the parchment paper and pop it in the oven. Bake for 3o minutes, stopping to stir at the 10 min, 20 min and 25 min marks. Stir again at the end when you pull it out. The granola should be golden brown and have succeeded in filling your kitchen with delicious smells. (See the pics below to see how this darkens over the cooking time.)

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But wait! As you recall, we have one last ingredient to add in…mini chocolate chip time.

Let the granola cool for a bit before sprinkling the chocolate over the top. To cool, I used the parchment paper to lift the granola out of the pan and set the parchment paper on the counter. Once the granola has cooled for about 15 minutes, I sprinkled the mini chocolate chips throughout the granola and let the chocolate melt a bit (as the granola is still warm). But, I let the granola cool for an hour or two with the chocolate chips.

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I just scooped this it into Tupperware to store. It’s been delicious on ice cream for a sweet and crunchy dessert or mixed with Greek yogurt for a fancy (but easy) breakfast. It’s also great all by itself for a snack.

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Hope you guys give this a try, let me know what you think! And definitely encourage you to get creative and add any other little tidbits to the granola (ideas: spices [nutmeg], nuts [pecans or walnuts], dried fruit, etc.).

To print off this recipe for easy reference in the future, click here

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Chewy Red Velvet Chocolate Chip Cookies

6 Sep

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As promised, it’s double-post Saturday and I’m bringing you one of my new favorite cookie recipes. This was featured in the recent Giveaway Boxes: Revealed! blog post as it was created and shipped off to Johnston, IA. I found this recipe after trying to find the perfect red velvet recipe that would be shipping friendly and have some great flavor. It’s a winner.

My thing with red velvet is that I was always unsure. I never really got why some people would go gaga for red velvet as I always felt there was some flavor lacking. I couldn’t put my finger on what additional flavor I wanted, but I just knew that if I had options between red velvet and something else, the something else usually won. But as I taste tested the batter and finished product of these cookies, my opinion has changed!

These cookies are great with mini chocolate chips – spreading out the chocolatey flavor in the cookie and also adding a little extra chewiness. Plus they look so great against the red color, don’t they?!

Whether you love red velvet or not, I really do think these are cookies you’ll love. If it helps to convince you, the extras made from my double batch went to Luke’s family in Wisconsin and they didn’t last more than 12 hours.

Convinced yet?

Excellent. I assume, yes.

This recipe makes 12-15 in standard form, so I definitely doubled to make enough for my giveaway box and to bring along to Wisconsin. This is a recipe that I tweaked slightly from the amazing blog, How Sweet Eats. Check out her blog for more delicious and creative twists on cookies and other sweets (lots of great shakes and smoothies on there that I’m dying to try out…particularly the boozy ones). I also just got her new cookbook Seriously Delish and am PUMPED to start working my way through it. She has some pretty fantastic recipes and this is just one of many that I’ve tried and put my own little spin on. (She also doesn’t know I exist, but I really do love her blog and cookbook. Big fan.)

And that Bacon Beer Cornbread I mentioned that Luke and I are making tomorrow? Her recipe too.

Ingredients (for 12-15 cookies, recipe is easily doubled):

  • 1/2 cup butter
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 1 – 2 teaspoon vanilla (we used the good stuff, but the usual stuff we’ll do)
  • 1 1/2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup cocoa powder
  • 2 – 4 Tbsp of red food coloring (the original recipe says 1 tsp but I wanted RED and kept adding until I got the color I wanted)
  • 1 cup of mini chocolate chips (or more if you LOVE chocolate chips)

How to Make:

Like with most cookie recipes, we start off creaming together the butter and both sugars. Throw ’em in the mixer until everything is light and fluffy, which takes a few minutes.

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Next in are the vanilla and egg. Cream those in for another minute or so (you can see we doubled the recipe with our two eggs in the photo below).

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One of our fun purchases on our honeymoon part 1 in Duluth, MN was a big bottle of Watkins Vanilla Extract. Gosh, I’m obsessed.

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Next is my favorite part – adding the red food coloring! As I noted above, we added more than the original recipe because I really wanted RED cookies. I’m weird like that. I added slowly with the mixer going to I could get a sense of the color saturation as I went.

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Once I was convinced that the color was perfect, in went the remaining dry ingredients.

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Final mix-in was the mini chocolate chips, until the batter looked perfectly spotted with chocolate throughout.

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Now, the ice cream scoop is the perfect cookie dough scooping mechanism, a trick a learned a few years back. Use your ice cream scoop to put 3 x 4 balls of batter on a Pam sprayed cookie sheet and then pop into the oven at 375 for 10-12 minutes.

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Let ’em cool on a wire rack and then devour with a big glass of milk. Ooohhhh so good and totally changed my thoughts on all things red velvet.

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These pack super well and are easy to throw into Tupperware and mail or travel with. I can speak to that on both accounts!

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