If you have a hankering for some great , crispy+chewy chocolate chip cookies, might we suggest these babies? Chock full of chopped toasted hazlenuts, chopped bittersweet chocolate, toffee chips and oats to make it healthy, these are just what you need to get you through the day. They can easily be made with almond or other gluten-free flour for those who are limiting gluten. They're delicious either way.
Our favorite part of these cookies is that we tossed in the chocolate dust that forms when you chop a thick chocolate bar. It's distributes the chocolateyness throughout, with larger studs of chocolate here and there. We toasted our peeled hazelnuts and then chopped them roughly (no smaller than 1/4 of a nut). You can grind for a smoother cookie if desired.
This recipe makes about 2 dozen 2-1/2 inch cookies. They keep well in a sealed container for several days at room temperature. The cookies or dough can be frozen for up to two months.
HINT: For thicker cookies, refrigerate the dough for an hour or overnight and bake as indicated (it will take an extra minute to bake if cold.) If you chill for more than an hour, allow the dough to warm up for 15+ minutes so it's scoopable.
If you love peanut butter, you're going to love these cookies. Soft, tender and loaded with peanut taste, these cookies are also perfect for people with special diets. The recipe is both gluten-free and vegan, but you'd never know it.
These cookies are quick to make and bake - no chilling/resting period and only about 8-9 minutes in the oven. Don't try to use natural peanut butter in this recipe. If just seems to turn out really greasy and flat. We prefer Skippy for PB cookies. Not sure what is in their formula that makes it best, but we think it's great for baking.
This recipe makes a small batch, about 18, 3-inch cookies, so feel free to double. A stand mixer is a real help when mixing peanut butter and oat flour (which we made by tossing rolled oats for a minute or so in the food processor). Of course, SideSwipe makes mixing effortless - especially if you are doubling up!
We adapted the recipe from one from Blissful Basil. The cookies can be baked a little longer if you like crunchier cookies, but we think they're best in their softest form(8-9 mins). They will keep for a couple of days at room temperature. We haven't tried freezing them (they were gone pretty quickly!), but they should freeze well for at least a month.
Calories: About 150 each for 18 cookies made from a single batch.
tips & shopping
We have an old Pampered Chef sliding measuring cup that we use to measure out peanut butter. It has a plunger that pushes measured ingredients out - no mess, no digging into a standard measuring cup. They still offer their Measure-All cups online.
You can also purchase a dishwasher-safe product by KitchenArt, Adjust-a-Cup with the same features, including being dishwasher safe. Click on the photo below to go directly to Amazon.
If you purchase, we may receive a small referral fee. Your price will remain the same.
Here's another family favorite that my grandmas used to make. The powdered sugar-dusted classic, the crescent cookie. The grandmothers usually used walnuts, but we chose to make our recipe with pecans, as that's one of our favorites.
We all have a recipe for these, but these have more nuts than many recipes, so we wanted to share it. As usual, SideSwipe can churn through the ingredients with ease and make this a quick one to prepare. No chilling or rolling and cutting out shapes. This one's just a bit more involved than a drop cookie. And it's melt-in-the-mouth good!
Cookies keep for about 1 week at room temperature in a tightly sealed container. They also freeze well. Store away from other cookies, as all the cookies will take on the flavors of the others.
The linzer cookie, based on a traditional Austrian torte, is another holiday classic. A tender, buttery cookie is filled with jam, sandwiched and dusted with powdered sugar. Elegant, yet fairly simple to make.
This recipe by Alexandra Stafford via King Arthur Flour, substitutes almond flour for some of the traditional wheat flour in the recipe. It adds a little more texture to the biscuit (for you Brits), while still keeping it manageable with the wheat flour. The inclusion of fresh lemon zest lifts the taste the cookie and pairs really well with berry jam. We used strawberry in the ones in the photos, but you can use any kind of jam or preserve or even a curd it you like.
These keep on the counter for about three days, in the freezer for a month or so. Be careful when storing. It's hard to tough up the powdered sugar ones the cookies are sandwiched together.
TIP: This dough MUST be cold for rolling and cutting. It will be too sticky otherwise. Roll and cut in small batches using a dusting of flour to make the job easier.
Recipes and mixing tips
Simple recipes for home cooks using SideSwipe + your mixer. Tips for using + caring for your mixer. Our goal = Helping you get a perfect mix + great taste.