Chocolate Waffle Cookies

This is a fun and delicious treat to try during quarantine or anytime! Stir batter together while waffle iron heats, cook for 1-2 minutes, and you have a chocolate treat that’s a little crunch on the outside and tender fudgy on the inside.

4 Tbl unsweetened cocoa
1/2 cup butter
2 eggs
3/4 cup sugar
1 tsp vanilla
1 cup flour
dash of salt

Heat waffle iron to medium heat. Melt cocoa with butter in small bowl in microwave. In large bowl, beat eggs. Add sugar, vanilla, flour, and the cocoa mixture. Spread some batter in hot waffle iron and bake 1-2 minutes, depends on your waffle iron, take a peek after 1 minute. Cool on rack.

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Soft & Thick Snickerdoodles

It is Sunday afternoon and I have a hankerin’ for a cookie. To Pinterest I go and find this cookie from sallysbakingaddition.com. A little twist on the good ol’ favorite…the snickerdoodle.

Cookie Dough:
1 cup butter, softened
1 ¹/3 cups sugar
1 egg
2 tsp vanilla
3 cups flour
2 tsp cream of tartar
1 tsp baking soda
2½ tsp cinnamon
1/2 tsp salt

Cinnamon Sugar Topping:
1/4 cup sugar
1 tsp cinnamon

Preheat oven to 375°. With electric mixer, cream butter and sugar. Mix in egg and vanilla. Stir together flour cream of tartar, baking soda, cinnamon, and salt. Add dry ingredients to creamed mixture and mix thoroughly, dough will be thick. In a bowl, stir together cinnamon sugar topping. Drop scoops of cookie dough into cinnamon sugar topping, roll to coat, and place on silpat or parchment lined cookie sheet. Bake for 11-12 minutes (I prefer 11 minutes). Press down slightly as they come from the oven if you need to (I didn’t need to, they are supposed to be thick). Makes about 2 dozen.

One Year Ago: Frosted Chocolate Mint Blondies

Two Years Ago: Chocolate Cupcakes with Strawberry Frosting

Three Years Ago: Salted Peanut Marshmallow Bars

Chunky Oatmeal Cookies

I can remember listening to a conversation between my husband and son about how disappointing it is to bite into an oatmeal cookie expecting the dark pieces apparent to be chocolate chips and finding they are raisins! Life is SO cruel! Well, I love raisins in my oatmeal cookies. This recipe is my version of a recipe I remember my grandmother making when we would visit each summer, great memories of visiting Mt. Pleasant Utah. Yes, there are raisins in these oatmeal cookies, but disguised with chocolate chips and pecans. Hopefully, they are not too painful to choke down!

1 cup raisins
3 Tbl water
1/2 cup butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 tsp vanilla
1½ cup flour
1¼ cup old fashioned oats
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 cup semi sweet chocolate chip
1/2 cup chopped pecans

Put raisins and water in micro safe bowl, cover with plastic wrap and microwave 2 minutes. Remove, uncover, stir, and let cool. Preheat oven to 350°. In large bowl with electric mixer, cream butter, sugar, and brown sugar. Add egg, vanilla, and dump in raisins; mix well. Add flour, oats, baking soda, baking powder, and salt. Mix just until combined. Stir in chocolate chips and pecans. Drop by scoopfuls onto sprayed or Silpat lined baking sheet, press down just a little. Bake for 11-12 minutes or until golden.

One Year Ago: Pumpkin Cream Cheese Snack Cake

Two Years Ago: Triple Layer Pumpkin Chocolate Chip Brownies

If you are interested in Demarle bakeware and kitchen tools such as Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Cinnamon Sugar Cookies with Cinnamon Honey Buttercream

A little taste of Fall. A soft sugar cookie with a hint of cinnamon topped with creamy cinnamon honey butter frosting, um, yum!

Cinnamon Sugar Cookies:
10 Tbl butter, room temperature
3/4 cup sugar
1 egg
2 cups flour
1½ tsp baking powder
1/2 tsp cinnamon
1/4 tsp salt

With electric mixer, cream butter and sugar. Add egg; mix well. Stir together flour, baking powder, cinnamon, and salt; add to creamed mixture. Mix until well combined. Cover and chill at least 3 hours. Preheat oven to 375°.  Working with 1/2 of dough at a time, on lightly floured surface roll to 1/4″ thick. Cut with cookie cutter, place on ungreased cookie sheet or Silpat lined sheet. Bake 8 minutes, pull out before edges start to turn golden. Cool completely before frosting.

Cinnamon Honey Buttercream Frosting:
1/2 cup butter, room temperature
2½ cups powdered sugar
3 Tbl honey
1 Tbl milk
cinnamon sugar for sprinkling
sugar crystals for sprinkling

Whip butter with electric mixer until light and creamy. Add powdered sugar, honey, and milk; whip until frosting is a creamy spreading consistency. Frost each cookie and sprinkle with cinnamon sugar and sugar crystals. Makes about 2½ dozen 2½” diameter round cookies or 16-4″ diameter round cookies.

One Year Ago: White Chocolate Blondies w/Raspberry & Pecans

Two Years Ago: Zucchini Oatmeal Sandwich Cookies

If you are interested in Demarle bakeware and kitchen tools such as Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.