These take me right back to when I was eight years old. That iconic sugary, fruity crunch of Fruity Pebbles. The milk left behind was one of my favorite parts! Lo and behold, I found a way to use the cereal and the cereal milk to make amazing cookies. Now you can get all the sugary goodness in cookie form – what could be better than that?!
Remember when you used to beg your parents for sugary breakfast cereals like Fruity Pebbles and they’d repeatedly say no because, well, as they explained ‘there’s no nutritional value’ and ‘they’re loaded with sugar’ and ‘breakfast is the most important meal of the day, you need fuel for your day, not a bowl full of sugar.’ Well, now MY kids are begging me for Fruity Pebbles and the like ALL. THE. TIME. I gave in. They each ate one bowl. Then I was left with a mostly full box of Fruity Pebbles. So what did I do, besides tell them I’m never again listening to their whining and complaining for food items in the grocery store? I made them into cookie deliciousness! You must check these bad boys out.
Continue reading “Fruity Pebbles Cookies with White Chocolate Chips”
These aren’t your typical oatmeal cookies. To start, there are no raisins. Hallelujah! Even better, these oatmeal cookies are delicious-forward rather than oat-forward, if you catch my drift. Just the right level of sweetness, crackly on the outside and soft and chewy on the inside, there will be not a single leftover (except for your full bag of raisins) after baking up a batch. PS This recipe comes from Christina Tosi’s Milk Bar Life cookbook of amazingness. She’s a rockstar and these cookies prove that, hands-down. Bake up a batch and you’ll show the world that you’re an oatmeal cookie rockstar, too.
The other important fact about these oatmeal cookies is that there’s a secret ingredient. And, you don’t even taste the secret ingredient, but it gives this oatmeal cookie the perfect consistency, height, and chew. The secret ingredient is sweetened shredded coconut! Now, believe you me, no one will even know, especially if you have coconut haters in your circle of family and friends, like I do.
Continue reading “My Grandma’s Oatmeal Cookies from Christina Tosi’s Milk Bar Life”
These cookies are what you’ve been looking for. Filled to the max with chocolatey goodness, they are substantial in size and in flavor. Chocolate chips, white chocolate chips, rich cocoa powder – it all combines in this magically rich, brownie-like piece of heaven.
You will love these cookies. I mean, really love. They are sweet, but not too sweet, they are big enough to share (if you’re into that kind of thing) and they bake up quickly too. If you are the kind of person who likes variety in your cookies, give these a try. With chocolate chips, white chocolate chips and cocoa powder, you’ll get your chocolate fix and then some!
Continue reading “White chocolate chip chocolate cookies”
What kid doesn’t love sprinkles, especially when they’re inside of a deliciously chewy, fluffy, vanilla-y cookie?
I like to bake. And cook. Obviously. But I also love to take cooking and baking classes. I do so whenever I can. And, my husband, being the amazing gift-giver that he is, (no joke, I’m not just saying that, he really is very clever and thoughtful) gets gifts of cooking/baking classes often for me. Most recently I got to take a baking class at the Institute of Culinary Education (ICE) in lower Manhattan. The class was called the Cookie Jar. Perfect for me! It was amazing – we baked about 10 different types of cookies over the course of 3 hours and then we got to feast on said cookies. It was well worth the trek into the city! Plus, I walked away with some new knowledge and recipes which I love. One of those recipes was this one, which I’ve modified to be even better and more vanilla-y and fluffy than the ones we baked in class. Part of what I modified was adding in delicious vanilla – I am a huge fan, to say the least. I buy the biggest vat of vanilla I can find (and afford) from Amazon and it typically lasts me anywhere from 3-6 months, depending on the season. I have also made my own and will put that recipe up on the blog soon. The only problem with making your own is that you can’t use it right away (sad face…); you have to wait several months before the alcohol absorbs all the delicious notes of the vanilla beans… Luckily, I have my huge bottle of vanilla on hand to make these cookies.
Continue reading “Fluffy Sprinkle Cookies”