…and I’m back and with a replacement fridge, HOO-RAY! It is also the early morning hours and I am coming down from my work high. The job is not important at the moment however let’s just say it’s a blow to the ego. Whomp. Whomp.
Today’s post is all about cookies. It’s the holidays and welp,cookies and holidays go hand in hand. As soon as Thanksgiving hits it’s serious baking time. Every cooking website is releasing their top cookie recipes and there are tips for better cookie baking, cookies that ship well … you get the drift.
Well last year there was this cool thing called FB (Food Blog) Cookie Swap and of course I was a day late and a cookie short. This year though, I was able to participate thanks to getting an email notifier. I had until December 5th to ship out my cookies and of course I waited until the last minute. I should call this blog “Last Minute Jenn”, for reals. I am always putting off what can be done and doing it later, much later. I know I have discussed this before yet let me say it again – I am a procrastinator. My motto is “Just Do It … later.” This is why I am typing this post at this exact moment (it’s due today). It’s like college all over again.
So, I had to send Cookie Mail to three bloggers and they all had to be the same cookies. I thought, and I thought, and I thought. I changed my mind like 50-11 times until I decided to make Chocolate Oreo Peppermint Bark cookies. These cookies are filled with the holiday spirit thanks to the Oreo cookies with the red creme centers and Peppermint Bark. My recipe is an adaption of Triple Chocolate Oreo Chunk Cookies from the e-cookbook, “Cookie Cravings” by Maria Lichty of Two Peas and Their Pod.
My cookies did not turn out as planned but they tasted great. I let my cookie dough chill overnight and I should not have done that. These cookies should be baked as soon as they are mixed other wise you will get some dinky cookies as my picture illustrates. Dinky but tasty.
If you are looking for a gift for that baker in your family/friends then I would advise getting “Cookie Cravings”. It’s cookie heaven. There is a cookie for everyone and BONUS you don’t have to go into a store to purchase the book and can be delivered in time for the holidays!
I enjoyed participating in FB Cookie Swap and I look forward to doing it again next year. Thank you to Lindsay and Julie for organizing the fun! It’s a great way to be introduced to new bloggers and puts a different spin to “Secret Santa”.
If you want to add additional blogs to your RSS reader then let me introduce you to the bloggers I sent cookies to and the bloggers I received cookies from:
So much creativity from all of these bloggers; I am simply in awe and I am not sure I would have heard their voices without FB Cookie Swap. Seredipity.
I posted all the delicious cookies I received on Instagram, so if you want to check it out – click on the link.
Chocolate Oreo Peppermint Bark Cookies
Adapted from Triple Chocolate Oreo Chunk Cookies by Maria Lichty
Makes 3 1/2 dozen
1 1/4 cups All Purpose Flour
1 1/4 cups Cake Flour
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup dutch cocoa
1 cup butter, unsalted and room temperature
1 cup granulated sugar
1 cup light brown sugar
2 large eggs
1 teaspoon coffee liquid (2 parts instant coffee to 1 part hot water)
1/2 tablespoon vanilla extract
1 cup Peppermint Bark, roughly chopped
1 cup Holiday Oreos, roughly chopped
1/2 cup white chocolate chips
1/2 cup semi-sweet chocolate chips
Preheat oven to 375-F degrees.
Sift All Purpose Flour, Cake Flour, Baking Soda, Salt, and Cocoa; set aside. Roughly chop the Oreos and Peppermint Bark; set aside.
In a large mixing bowl cream the softened butter with the granulated sugar and brown sugar until mixed together, no sugar lumps! Add eggs one at a time until incorporated. Add coffee liquid and vanilla and mix into the creamed ingredients. Gradually add the dry ingredients into the “wet” mixture until mixed together; no dry spots. Stir in the Oreos, Peppermint Bark, Chocolate Chips (White and Semi-Sweet) to the dough.
Scoop dough ( I used a small cookie scoop) onto either a greased or parchment paper cover cookie sheet and bake approximately 8 to 10 minutes. Let cool before inhaling.