Oatmeal & Raisin Cookies

I think oatmeal and raisin cookies are my favorite. In fact, a close second would be peanut butter, with chocolate chip cookies trailing in third place. I don’t know why. Maybe it is because oatmeal and raisin cookies are a little more nutritional compared to the other two cookies? I mean there is soluble fiber from the oats, and there’s also fruit involved… ok, I’m clutching at straws.

I spotted this recipe from the FAGE website, yes FAGE, you know, the people who create the most amazing Greek yoghurt. I loved it in Europe, and since I can eat dairy again, I love it here in the US too! These cookies are relatively low in fat, as the original recipe boasts, but what the original recipe doesn’t tell you is that they are still packed full of sugar, and around 60 calories per cookie; that’s if you can get 40 cookies from the ingredients. I managed to make 14 cookies from the batch.

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Almond Biscotti

Biscotti are Italian twice baked biscuits (cookies) that are dry and crunchy. They are the classic dunking biscuit (cookie). Traditionally, they are served with espresso or dessert wine, but they can also be dunked in milk. With commercialization, biscotti now come in all sizes, with a variety of additions including chocolate chips, nuts, dried fruit and more.

These biscotti are easy to make and crammed packed full of flavor and almonds. You can spruce up this basic recipe by substituting the almonds

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Chewy Chocolate Chip Cookies (Butter Free)

Yes, another chocolate chip cookie recipe. This recipe was found somewhere on the interweb, and fortunately for them, I can’t remember where. Although the resulting cookies are chewy, the flavor is just not right, well, not for me at least. The fat in this recipe is 100% shortening. I used cold pressed organic palm oil, but it just didn’t taste right. The cookies still tasted synthetic. Sorry, but I prefer the butter-laden cookies.

The only reason why I wanted to try a cookie made with 100% shortening was because firstly, I had heard that shortening in cookies makes them incredibly delicious, and secondly, I had a tub sitting in my pantry.

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Chocolate and Lemon Cookies

I was at a loose end one weekend, so rummaged through my baking books to see what I could bake. These sounded great, but sadly were a little of a disappointment. There’s nothing wrong with them per se, they were just not what I expected. The cookies potentially could have been absolutely fantastic: buttery, slightly crunchy (like shortbread), with an intense chocolate and zesty flavor, but instead they turned out to be really soft cookies;

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Rosemary and Pine Nut Shortbread II

This is the second installment for rosemary and pine nut shortbread. These biscuits (cookies) are darker in color and have a deeper depth in flavor. We assume it’s from the dark brown sugar. However, if you can’t decide whether to make version I or version II, I suggest you simply make both. You will not be disappointed with either. 

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Rosemary and Pine Nut Shortbread I

The story of these biscuits (cookies) dates back a few months. I’ve been told that there’s a bakery in Bow-Edison that makes THE best rosemary and pine nut shortbread, and sour cherry bread. However, since the weather has been pretty dire, we have never made the trip up. Why? Well, we wanted to take photos on the way up, when it’s raining cats and dogs, we agreed that it didn’t sound like much fun.

Because I was dying to know what the shortbread tasted like, I did a quick search online and found two recipes.

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Chocodamia Cookies II

Here’s the second installment of chocolate chip and macadamia nut cookies, based on the Ghirardelli white chocolate chip packet. The recipe has been adapted to accommodate a certain chocolate craving. These cookies are so packed full of fat and sugar, they were bound to taste good!

TIP: Divide the dough into portions and arrange them so they are not touching on a tray. Freeze until solid,

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Chocodamia Cookies I

One evening, A and I started to talk about chocolate chip and macadamia nut cookies.  This conversation, not surprisingly opened the can of worms about the differences in American and British biscuits and cookies. That aside, we both agreed that white chocolate isn’t really chocolate, but goes well in these cookies.

To make things a little more “grown up”, we decided to dump in some “real” chocolate chips into the cookie mix as well. We weren’t sure which ones would taste

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Squidgy Chocolate Brownie Cookies – Dairy Free

These cookies are fabulous. They are quick and easy to make, chocolaty, squidgy, soft, rich, dairy-free and absolutely scrummy. Did I mention they are only around 100 calories each? I think they went down a treat at work.

I needed to create a cookie platter (along with 5-6 other platters) for a recent wine tasting event, where I was donating the catering. Since my cookie recipe repertoire isn’t very big, I scoured the internet for something quick and easy. This platter alone consisted of chocolate chip cookies, peanut butter cookies, lemon bars and these brownie cookies.

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Gevulde Speculaas – Dutch Spiced Biscuit (Cookie) Filled with Almond Paste

These are my favorite Dutch specialties. They bring wonderful warm memories of December and Christmas. I daren’t even think about the sugar, fat or calories in these things. However, they do have a redeeming feature – they contain almonds, although I doubt this counteracts the naughtiness of them. They are definitely worth the splurge once in a while.

I find these the perfect. Why? I love the Dutch spiced biscuits (cookies), speculaas, and I also love almond paste. When you get layers of speculaas wrapped around a thick layer of almond paste, what is there not to love? It’s like heaven for me. I would gladly work out for a longer amount of time just to enjoy these goodies!

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