~ N ~ the Kitchen with Sweet Magnolias Farm ... Pumpkin Oat Chocolate Chip Cookies ...

Hey Gals well we tried a new cookie recipe this week ..

 

Of course we saw the yummy picture of these on Pinterest and just had to try them out ..

 

So we thought we would share our bake day with you all .

 

It's been well over a year since we last had a

 

~ N ~ the Kitchen with Sweet Magnolias Farm Post .. and we hope to have them more often once again ..

*** Pumpkin Oat Chocolate Chip Cookies ***

 

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Well gals We followed the recipe as it is written which you will find below ..

After digging through the spice cupboard we found that we did not have the Ginger or Nutmeg that we seemed to think we had or else it would have been on the grocery list .. but  since we had already planned the bake day we decided that we would make them anyhow .. just without the 2 spices.

Even without the two spices they Baked Beautifully and tasted good right out of the oven warm...

I'm not sure about you all but when we think of a cookie we think of a somewhat thin cookie like choc chip. snickerdoodles or typical oatmeal etc .. that are soft yet fairly firm .. We would say these though referred to as cookies really are like little mini "Cakuffins" (yes that was my best made up word to describe them ) .. the texture is a real cross to us between being cakey and like a muffin but definitely not a cookie. A girlfriend of ours many years ago made us some Chocolate Chip Pumpkin Muffins and these very much reminded me of those in taste and texture with a little bit of a cross of the cakiness and moisture of pumpkin bars. ..  I ate 2 of them right out of the oven and that was more than enough to fill my tummy ( the pumpkin and oats really fill you up quick on these)... yet usually I'm the one going back for number 3 and 4 maybe 5 and 6 ...LOL !

The other thing we would like to note about these  is ... when we eat regular everyday oatmeal cookies "we love the recipe right on the oats canister" .. the oats are definitely noticeable when chewing and tasting your cookie . These cookies don't have that same texture at all .. in fact we could taste the oat flavor but didn't get the oat texture ... so we added more oats to the remainder of our batch to  firm up the cookies and to see if we could get a little oat texture .. We did achieve a small amount of texture and the cookies did firm up which we preferred simply a matter of  personal taste... .. we put approx. ... 1 cup of extra oats ...


The cookies as I said tasted good right out of the oven. That evening after they had time to sit and cool we put them in one of our containers to keep them fresh and from drying out as we live in an extremely dry climate. Fast Forward to the next day and about mid morning I thought I would try another one of these .. and I was shocked to find they were super moist. So much so that the nice semi crusty out layer that was on them out of the oven ..was completely gone and they were just super soft and super moist ( even after adding an extra cup of oats) .. Now this isn't necessarily a bad thing but most definitely not how any cookies we have ever baked turn out .. usually we are fighting to keep them moist in our dry climate. So as a cookie they were not our personal favorite .. .. However there are always two sides to a story ...


This Recipe does yield a good amount of cookies .. there was no way we were going to eat them all so the family that lives next door to us got a nice large plate full ...  I talked to our neighbor today ..in fear we may have sent a confusing plate of cookies to them and gosh what did they think about them the next day being so moist .. Well .. They loved them .. however the first thing they mentioned without me saying a word was how good they were and they would love to have more but they tasted more like a muffin .. So my "Cakuffins" .. was a correct assessment on our part ..


As far as being over the moon about them... we weren't but the neighbors were .. so this is one of those recipes like many that just boils down to personal taste ..



Have any of you made these before ? and If you make these let us know what you think ...


TIP : ****** We recommend waiting to pre-heat your oven... As this recipe calls for your dough to rest 5- 10 minutes before scooping onto your baking sheets ...we found this was the perfect time to pre-heat the oven ************


RECIPE

 

 

Pumpkin-Oat Chocolate Chip Cookies

Prep Time: 20 minutes

Cook Time: 14 minutes

Yield: Nearly 4 dozen

Ingredients

• 2 1/2 cups all-purpose flour
• 1 1/2 cups quick oats
• 1 tsp baking soda
• 3/4 tsp salt
• 1 3/4 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1 cup unsalted butter, softened
• 1 1/3 cups packed light-brown sugar
• 2/3 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 1/4 cups canned pumpkin puree
• 1 3/4 cup semi-sweet chocolate chips
• 1 cup chopped pecans or walnuts

Directions

• Preheat oven to 350 degrees. In a mixing bowl whisk together flour, oats, baking soda, salt, cinnamon, nutmeg and ginger for 30 seconds, set aside.
• In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter, brown sugar and granulated sugar until creamy (occasionally stop and scrape down sides and bottom of bowl throughout entire mixing process). Blend in egg then blend in vanilla extract and pumpkin puree. With mixer set on low speed, slowly add in dry ingredients and mix until combined. Mix in chocolate chips and pecans (if you want some chocolate to show through set some aside to press into tops before baking). Let batter rest 5 - 10 minutes (this just gives the oats some time to absorb the liquids so batter isn't so sticky and cookies don't spread so much).
• Scoop dough out 2 Tbsp at a time (I used a 1 1/2-inch cookie scoop, which I recommend using for evenly shaped cookies and fill it heaping), and drop onto Silpat or parchment paper lined baking sheets, spacing cookies 2-inches apart. Bake in preheated oven 12 - 14 minutes. Allow to cool on baking sheet several minutes then transfer to a wire rack to cool completely. Store in an airtight container.
• Recipe Source: Cooking Classy

 

 

 

 

 ENJOY....♥

 

 

 

 

Free Printable Vintage Cookie Recipes ~ Cowboy & Raggedy Ann Cookies ..~

 

Over a Year ago while Abbey and I were out at a local estate sale ..we found 2 big wood Recipe boxes.. both filled to the brim with hand written recipes and recipes clipped from food boxes, wrappers, newspaper clippings and the like.

 

We can't pass up recipe boxes . .. and a few over the years have yielded some pretty unsavory recipes that caused us to scratch our head and ask ... Really ?

 

Then Other recipe boxes such as these ..just made you sit down and grow hungrier by the minute from the pot roast, to the Chili ..and of course the cookies.

 

Before we could go through one of the recipe boxes though we had to pull it out from underneath my sewing machine pedal .. I sit at a large work table to sew that is rather tall .. Great for cutting fabrics and working on projects because your not constantly bending over and getting a back or neck ache but a little odd for reaching the foot pedal of the sewing machine so I quickly remedied the long reach by placing the large wood recipe box just in the perfect spot under the table and placing my foot pedal on it well over a year ago..LOL ! Hey whatever works..as long as my leg is now comfy when sewing.

 

So This week we reminisced through those old recipes and Found 5 Vintage Cookie Recipes that we thought had charming names or some fun ingredients or fun designs ... to share with you all.

 

 Feel free to save them and print them out. I have provided a cute Page Print out ..or below each page is the original recipe as it was found in the recipe box which can also be saved and printed easily.

 

 

 

~ Raggedy Ann Cookies ~



~ Cowboy Cookies ~

 

(we found these cookies are also know as Roy Rogers cookies and Laura Bush Cookies and have a popularity in the Great State of  Texas)



~ Quick Chocolate Chip Cookie Sticks ~

 

(we loved how you bake these in to small sticks )

 

~ Oatmeal Raisin Cookies ~

 

( These are made with "Best Foods" Mayonnaise)

 

 

 

 

~ Cereal Cookies ~

( a little different from the rice krispy bars of today but the recipe looks good )

 

 

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So have any of you gals Made these cookies ? Or did you grow up with Mama or Grandma baking them ? ... we would love to know ... Leave a comment and share a little Baking love...

 

 

 ~ ENJOY ~ 

 

 

 

 

~ N ~ the kitchen with Sweet Magnolias Farm "Chocococonut No-Bake Refrigerator Cookies"

 

Hi there Y'all...

 

Well it's been a few weeks since we spent a little time in the Kitchen ..and this week I was craving some of our Sweet Magnolias Farm "Chococonut No-Bake Refrigerator Cookies" ..

 

So I whipped up a double batch and thought I would share how to make these divine little snack cookies ..

 

So so Simple, So so Healthy and So so Good ! 

 

 

 

 

INGREDIENTS

 

 2 tbsp. Cocoa Powder

 

3/4 Cup Whole Oats (quick oats can be substituted)

 

1/4 Cup plus a few tblsp of Oat Flour (make your own by blending into a fine powder in your blender or in your food processor just use your oats)

 

1/4 cup Sugar (I use a little less)

 

1/4 cup chocolate chips

 

1/4 cup Coconut Oil

 

2 tbsp. water

 

1/2 tsp vanilla extract

 

1/4 Cup Sweetened Shredded Coconut

 

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So first Off I want to let you know that you can substitute vegetable oil in place of the coconut oil which is how I first began making these. No doubt they were very good but I found that our Local Costco is now carrying Coconut oil and I wanted to try it as I have been reading about all it's health benefits. I used it in these cookies and I am more in love with these cookies now than ever. They not only taste even better but they set up a lot better with the coconut oil.

 

 

 

 

I also opted to use the "Special Dark" Cocoa .. but they can be made with regular cocoa which is what I started making them with ..they are really good both ways.

 

And I'm a fan of Ghiradelli Semi Sweet Chips ...  I just put the 1/4 cup of these in my blender and let the blender chop them up a little bit to make smaller chips out of them. there was some fine powder that came out too and I just poured it all in to the cookie dough.

 

So here's how ya make em !

 

 

In a mixing bowl, combine all your dry ingredients...

 

Stir all your dry ingredients together until well mixed.

 



 

 

Then add your Oil. If you opt to use the coconut oil like I do ..and it's your first time using it. You'll find when you open the container that it's hard somewhat like shortening.  You will need to scoop out a 1/4 cup and melt it either in the microwave or on the stove on low. A 1/4 cup of the solid coconut oil will equal a 1/4 cup of  it melted.

Once it's melted you can pour it over the dry ingredients.

In a measuring cup add your water and vanilla and mix ..then pour that over the dry ingredients.

 

Next Add your 1/4 cup of Sweetened Shredded Coconut.

Then Mix everything together.

 

Once all your ingredients are well combined .. use a spoon to scoop out the dough and roll into about 1 inch balls .. or thereabouts. I just roll em and they all end up different sizes since we're not baking them it really doesn't matter.

 

Then Place them in a pan and either refrigerate them or My Favorite .. put them in the Freezer ! I love that they harden up and get really cold ! 

 

I love to have a few of these after my lunch each day or dinner.. They are seriously Soooo Good ! ..

You could even add some of your favorite crushed nuts in for another flavor if you like !

 

 



 

 

From our Kitchen to Yours ..

Enjoy !

 

 

 

 

Deep Dark Chocolate "Flourless" Cookies ..and Homemade Powdered Sugar ... ~N~ the Kitchen with Sweet Magnolias Farm

 

~ N ~ the Kitchen with Sweet Magnolias Farm

 

 

Well this week's, ~N~ the Kitchen, I must admit was a last minute thing .. as we've been rather busy here at the farmhouse this week, between work and everyday errands time just got away from us...

 

Well, I was having a chocolate craving, as I often do, and mentioned to Abbey that I sure could use something rich and chocolatety and  Abbey surprised me with these fabulous and most Divine Chocolate Cookies .. and if you are a serious chocolate lover like I am ..then you are going to absolutely melt in your shoes like I did.

 

I'm a self admitted chocolate lover .. When it comes to dessert I will always opt for something dark and chocolatey over anything else.

 

 So I have to say I was a bit skeptical when Abbey told me these were deep dark chocolate cookies and had gone on record by another blogger as divine... Chocolate desserts, whether bought or home baked don't always live up to the photos or recipes.  So many times I am very disappointed .... well not this time.  These were decadently chocolate from the first bite and I knew that minute  that these were truly divine and So Chocolatey Rich and Gooey delish!.... 

 

I became hooked at the first bite if you will .. LOL !

 

And these are "Flourless" .. gotta Love that ..

 

So for all you Chocolate Lovers out there .. this one's for you girls !

 

 

~*~*~*~*~*~*~

 

 

Deep Dark Chocolate Cookies

 

Ingredients:

 

1 1/2 cups bittersweet chocolate chips (about 9 ounces), divided
3 large egg whites, room temperature
2 cups powdered sugar, divided
1/2 cup unsweetened cocoa powder
1 tablespoon cornstarch
1/4 teaspoon salt

 

Should Make: Approx. 18 cookies

 

 

 

Prepare large cookie sheets with non stick spray or lightly grease. 

Preheat oven to 350°F.  Melt 1 cup chocolate chips in glass bowl in microwave, stirring twice, about 2 minutes.  Let Cool slightly.

 

 

 While your Chocolate is Melting in the Microwave this a great time to multi-task ( or do it before hand) mix all your dry ingredients together - Powdered Sugar  ( Be sure to only add 1 cup of the Powdered Sugar) into your dry ingredients mix. The other half will be used later.) Cocoa Powder, Corn Starch and Salt

 

 

 

 We used .. Hershey's Special Dark  A blend of Natural and Dutched Cocoas for our cocoa powder. We also used as always our Ghiradelli Semi-Sweet Choc. Chips instead of bittersweet since it's what we had on hand.

Now Using electric mixer, beat egg whites in large bowl to soft peaks.

 

 

Gradually beat in that 1 additional  cup of sugar we kept separate from the dry ingredients mix.  Continue beating until mixture resembles soft marshmallow crème.

 Next ... beat in the Dry Ingredients Mix...

 Stir in the Lukewarm Melted Chocolate and 1/2 cup of chocolate chips... And your Batter is ready...

 Next you will want to fill a small bowl with about 1/2 a cup of powered sugar. Then Roll your dough into rounded tablespoons and then roll in the powdered sugar until well coated

 

TIP: we ran out of Powdered Sugar and what do you know.. you can make your own. Simply add 1 cup of granulate sugar to your blender. Blend ( Pulse) until it turns to powder. Add 1 tablespoon of cornstarch per 1 cup of sugar.  We first turned the sugar to powder then added the cornstarch and pulsed a few times to mix. The homemade P.S. actually came out better than our store bought it sticks better .(The sugar crystals can scratch plastic, so consider carefully before making in a plastic blender or processor.) we used our plastic cup on our blender and didn't have this problem at all. ? But I saw others who warned of it so I just wanted to share in case.

The Place each cookie onto a prepared baking sheet approx. 2 inches apart .. just enough room to let them spread out while baking..

 Bake them approx. 10 minutes until they are puffed and cracked .. 

And here they are piping hot right out of the oven ....

This week we decided it was time to pair these with some of that Dulce de Leche Ice Cream I've been talking about in previous recipes .. so we hopped on down to the market ..O.k. we didn't hop .. but you know what I'm saying... and grabbed a pint...

These Cookies are seriously Gooey and Oh my Goodness Yummy !!!

So Here's to Chocolate .. and how it Makes a Girl just happy from the top of her head to the tips of her toes ... It can really turn a frown upside down in this old farmhouse...

 

I know some of you may not be chocolate lovers so be sure if you haven't already, to checkout our Lemon Whoopie Pies recipe HERE.

 

 

 

 

 

Thanks to Divine Baking for sharing this recipe