Sometimes you just need a chocolate ship cookie. Am I right? This variation is simple to make, makes a mound of cookies (about 70) and are crazy yummy: Toffee Bit Mini Chip Florentine-Style Oatmeal Cookies. Pantry staple for the most part. Perfect for BBQ snacks and to tuck into lunch boxes for summer camp!
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As I have mentioned before, every once in a while, I make something that is Gluten Free. Not because I have to eat GF, but because I like the idea of a recipe, it sounds yummy and it is accidently without flour. Enter these cookies. As with many of my GF creations, they are made of a nut butter (in this case, almond butter) so if you have a nut allergy, this one isn’t for you. In the recipe, I wrote 1 cup each of the mini-chips and the toffee crunch, but in the actual cookies I eye-balled it, so it’s kind of more than that. I will definitely recommend using mini-chips for these cookies though, as the bigger chips don’t incorporate very well.
Yesterday was a bit of a stressful day. Not just for me, but it definitely felt like the entire circle of friends around me had an elevated stress day. It wasn’t good. But you know me with particularly hard days, that usually means that I end up baking something. That “something” this time was cupcakes, Triple Chocolate Cupcakes to be exact. It started with Trish musing about chocolate cake and morphed from there. So, in essence, it’s all Trish’s fault. 😛 For now, though, enjoy the cupcakes: dark chocolate cupcakes with white chocolate buttercream frosting and a drizzle of chocolate ganache. While it didn’t make the day less stressful, I was in a better state after making them.
I found out a few hours ago that today is National Chocolate Chip Day. This is not to be confused with National Chocolate Chip COOKIE day, but just the chip itself. Well, you know what happens when I find out about these things? Well, of course I had to dig out some chocolate chips and make something. These are just your average Toll House “Back of the Package” type of cookies, but I did have a blend of three types of chocolate chips to make them a little more unique. As Cookie Monster would say Nom Nom Nom Nom!
Every time I step into the baking aisle at the shops, I seem to find some new thing. A while back, it was Butterfinger Crumbles. Often it is some fort of baking chip … various mints, pumpkin spice, cinnamon and so on. Last week, I found these salted caramel chips from Hershey’s that I hadn’t seen before and was intrigued. The cookies I ended up making turned out quite nice. The cookie dough is much more like a brownie batter, so if you make these, be sure to space the cookies a minimum of 2 inches apart as they do tend to spread. I think you’ll like them!