30 Days 30 Cookies: Oat Cherry White Chocolate

I know I missed yesterday! I was just so darn tired. I managed to get a post up on my instagram but I’ll eventually write out the recipe for the day I missed.

Today has been hectic too. While I no longer have the stress that is working in the culinary industry during the holidays my current job supports the culinary industry. As holidays approach chef’s tend to get stressed, it’s completely understandable, chances are you’re working overtime, you’re away from your friends and family, and through all of it you probably feel the pressure to keep on a happy face because it’s the holidays. I remember I would be working on Thanksgiving or Christmas and I would have people tell me as they picked up their holiday treats ,” aw it’s terrible that you have to work. You should be at home with your family.” Well if I was at home with my family who would make your pumpkin pie?

Last year I only had to make two pies, it was wonderous. This year I’m only making a piecaken. Granted I’m not attempting the one made famous by one of my favorite chef Zac Young but I decided I wanted to try the concept. I’ll probably write a more detail post about it later once I make it. In addition to the piecaken I am, of course, making cookies.

Today’s cookie is another oatmeal variant. Something about oatmeal cookies just feels like fall to me.


  • Butter 12 oz
  • Brown Sugar 20.8 oz
  • Eggs 2
  • Vanilla 1 ½ tsp
  • Flour 12 oz
  • Baking soda 1 tsp
  • Baking Powder 1 ½ teaspoon
  • Salt 1 tsp
  • Oats 6.8
  • Pecans 8 oz
  • Dried cherries 9.6 oz
  • White chocolate chip 8 oz


  1. Cream the butter and sugar until light and fluffy, Scrape it down.
  2. Add the eggs one at a time, scrape after each addition. Add the vanilla.
  3. Combine all the dry ingredients (Flour, baking soda, baking powder, salt and oats), and add to the butter/egg mixture. Mix until just combined. Fold in the cherries, pecans and chocolate.
  4. Bake at 375 for 9-11 minutes

30 Days 30 Cookies: Banana Raisin Cookies

Ah! I know I technically didn’t get this blog post up yesterday but I’m back dating it. I did get the post up on Instagram about these cookies. The weekend is always just so crazy, it’s amazing we always seem to have something to do and somewhere to be but I just want to slow down some weekend and do nothing. In addition to baking in my free time I enjoy crafting and I’m itching to get started on a new sewing project, but now is not the time for that! Now is the time  for cookie!

I’m pretty much a sucker for anything banana flavored so when I found this recipe I was pretty excited. The only thing I’d say about this is that it needs more banana so I think the next time I make it I’ll add banana extract too.


  • ¼ cup raisins
  • ½ cup rum or orange juice
  • 1 cup butter softened
  • ¾ C Sugar
  • 1 egg
  • 2 ½ C flour
  • 3 oz Banana chips  finely chopped
  • Pinch of salt


  1. Soak the raisins in the orange jucie or rum for 30 minutes. Drain the raisins and reserve the liquid.
  2. Preheat your oven to 375.
  3. Cream the butter and sugar until light and fluffy. Scrape down.
  4. Add the egg and 2 teaspoons of the reserved liquid.
  5. In a separate bowl. Sift the flour and salt. Add to the butter mixture. Once combined scrape down.
  6. Add the bananas and raisins.
  7. Use a table spoon to portion the cookie dough onto lined cookie trays. Bake for 12-15 minutes until golden brown. Allow to cool completely and enjoy!

30 Days 30 Cookies: Biscotti

The cookie so nice we baked it twice? I don’t think that’s right. Biscotti is a fun cookie because you can dip it in your coffee. When I worked at a casino we would occasionally prepare biscotti for the buffet. I would feel so proud because the biscotti would make a lovely display at the dessert section of the buffet and I would become deflated when costumers would complain that the cookies were too hard and therefore they must be stale. Every so often I would attempt to explain that that was how biscotti were supposed to be but would often be met with raised eyebrows.


  • 8 oz Butter
  • 10 Sugar
  • 4 eggs
  • Pinch of Salt
  • 16 oz Flour
  • 12 oz Almond flour
  • 1/3 oz Baking powder
  • 6 oz mix in (you can use chocolate, dried fruit or nuts. Today I used chocolate chips for half and the other half I mixed in white chocolate and cranberries.)


  1. Sift the flour, almond flour and baking powder aside. Set aside.
  2. Cream the butter, sugar, vanilla and salt.
  3. Add eggs one at a time waiting between each eggs until each is incorporated. Scrape down sides a needed.
  4. Add the sifted the dry ingredients. Stop mixing once everything is incorporated.
  5. At this portion I separated my dough into two balls and added my mix ins. Form into two loafs.
  6. Bake at 350 F for 35-40 Minutes. Allow to cool.
  7. Cut into your desired slices and place flat on pan bake again at 200F for roughly 20 minutes.
  8. Dip in coffee and enjoy!

30 Days 30 Cookies: Hot Cocoa Cookies

I have found that throughout this project I have been inspired to try different variations on cookies. That’s what this recipe is, when I was trying the Cappuccino cookies I realized I could switch out the instant cappuccino powder for instant hot cocoa and have a different cookie. Half way through baking I decided to throw a jumbo marshmallow on top of each cookie because they expand and toast beautifully. I’m convinced it’s not real hot cocoa if it doesn’t have the mini marshmallows.


  • 1 envelope of instant cappuccino
  • 1/2 tbsp hot water
  • ½ cup butter
  • 1/3 cup sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 ¼ Cup flour
  • Pinch of salt
  • Jumbo Marshmallows (1 for each cookie)
  1. Empty the instant hot cocoa into the how water and stir to make into a paste.
  2. Cream the butter and sugar until light and fluffy. Scrape down.
  3. Add the yolk, vanilla and cappuccino paste. Scrape down.
  4. Sift the flour and salt together. Add to the butter mixture and mix until combined. Wrap your cookie dough with plastic wrap and let it rest for 60 minutes in the fridge.
  5. Preheat the oven to 375
  6. Unwrap the cookie dough and roll is out between two parchment sheets to about 1/8 inch thickness. Use your favorite cookie cutter and bake for 6 minutes.
  7. At the 6 minute point open the oven and place a marshmallow on top of each cookie. Bake for another 6 minutes.
  8. Allow to cool completely and Enjoy! maybe with a cup of hot cocoa and your favorite winter movie (I’m partial to the 4th Harry potter movie)

30 Days 30 Cookies: Dark Chocolate Coconut macadamia

Today marks the half way point of this project! I’m already further than I thought I would get. I’ve mentioned it before but when it comes to projects for myself I have a tendency to rush through or just completely abandon things when I want them for myself. 15 more days to go hopefully I can keep up this momentum.

Today is also my 14 year dating anniversary with my robot. I’m so very lucky to have someone that supports my in everything that I do. I mean I can’t imagine that someone wouldn’t be supportive of his wife pursing baking but he does it so effortlessly. When we met in high school all I wanted to do was become a pastry chef, there were times when I didn’t think that would be possible, and even then he would tell me we would figure it out. He supported me when I was working crap hours and making no money but I was loving what I was doing. He supported me when I made the difficult decision to leave the industry because I wanted more out of life than work. Today he lovingly supports me baking cookies daily and any time I have to deliver a massive wedding cake somewhere he’s my helper. I’m truly lucky.


  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs (room temp)
  • 6 oz Macadamia nuts (toasted)
  • 6 oz Dark Chocolate chips
  • 5 oz coconut


  1. Cream the butter and sugars until light and fluffy, scrape it down.
  2. Add the eggs one at a time, scrape down after each addition, making sure they are fully combined. Add the vanilla.
  3. Meanwhile, combine the flour, baking soda and salt. Add to the egg mixture, scrape down to make sure there are no pockets.
  4. Fold in the chocolate, nuts and coconut.
  5. Scoop your cookies and bake at 375 for 9-11 minutes, rotating halfway through.

30 Days 30 Cookies: Madeleine

Another cookie I haven’t attempted since pastry school. Technically I think these count as a mini cake but either way dip it in chocolate, serve with coffee and call it a day. The only down side to these cookies is you really should prepare the batter the day before and allow it to rest so they will come out denser. 

I used the recipe that I wrote down in pastry school; which is where I was taught to let the dough rest overnight and to turn off the oven during baking, cooks are a superstitious lot sometimes. When I was looking up other recipes for these, I didn’t see anything to indicate that you need to let the dough sit overnight or turn off the oven but that is the way that a quacking Frenchman taught me and I know that it works so that is what I do. My pastry chef instructor was a bit of a goofy guy, he would randomly quack during class, but he was also very serious about his craft.

I also want to make a comment regarding the pan for these cookies. You can get these pans and any specialty cooking store (such as Sur La Table or even Amazon) but I’m going to be honest I bought my pan for $1.50 at Daiso (a Japanese dollar store). I wasn’t sure how great the pan would be but I used it for this project and it held up and my Madeleine can out lovely.


  • 250 g Flour
  • 12 g Baking Powder
  • 3 eggs
  • 150 g sugar
  • 2 TBSP Honey
  • 75g Milk
  • 200g Butter (melted and cooled)
  • Zest of 1 Lemon
  • Vanilla To taste


  1. Sift the flour with the baking powder and lemon zest.
  2. Whip the eggs with the sugar on high; once light and fluffy add the honey, milk and vanilla. Once the milk is added stop the mixer.
  3. Fold in the flour, zest and baking powder mixture.
  4. Allow to rest overnight in the refrigerator.
  5. Butter and flour your mold. Using a pastry bag fill each cavity 3/4 of the way full.
  6. Bake at 425 for 3-4 minutes (just until the dome forms) then shut off the oven and do not open the door for another 3-4 minutes. Cookie should be light and spongy.
  7. Enjoy and think of France.

30 Days 30 Cookies: Magic Middles

Can I tell you about this cookie? I think the reason I’m so excited about this cookie is that I don’t have to make them weekly anymore. I first encountered these cookies when I worked for a classic american bakery in Del Mar. I’ll admit when I worked in the bakery I wasn’t as much of a fan of these because they required assembly and there is a vast difference between making a small batch in your home kitchen and making 100+ cookies in one go. These deliciously rich cookies are chocolate on the outside and have a sweet peanut butter center, while I normally eat my cookies with a cup of coffee these are so rich you might want a glass of milk.


  • 14 oz Peanut butter
  • 6 oz powdered sugar
  • 8 oz butter
  • 4.75 oz Peanut butter
  • 8 oz sugar
  • 8 oz Brown sugar
  • 2 eggs
  • 1 ½ tsp vanilla
  • 2 ¼ tsp heavy cream
  • 15 oz Flour
  • 3 oz Cocoa powder
  • 1 tsp Baking powder
  • 1 tsp salt
  • Crystal sprinkles (for decoration)


  1. Filling Cream together the peanut butter and powdered sugar until smooth. Set aside.
  2. Cream the butter, peanut butter and sugar until light and fluffy. Scrape down.
  3. Add the eggs one at a time, scraping after each addition. Add the vanilla and cream.
  4. Combine the dry ingredients and add to the butter mixture. Continue mixing until smooth. Set aside dough and cover with plastic wrap as the dough dries out quickly.
  5. To assemble: Flatten chocolate dough portions into disks. Portion the peanut butter filling on top of one disk and top with another. Enclose the edges and smooth out with your fingers. You’ll want to keep the assembled cookies covered to avoid drying and cracking.
  6. Dip in crystal sprinkles
  7. Bake at 325 for 9-11 minutes, rotating halfway through.

30 Days 30 Cookies: Peanut butter Cookies

I can’t believe I thought I had covered all the classic cookies! I opened my cabinet yesterday and realized I had a full jar of peanut butter. Peanut butter cookies are one of my most favorite cookies. I especially love how easy they are to throw together, I think this recipe is full of flavor without being too rich. In fact I bet these would be great with some chocolate ice cream and made into an ice cream sandwich. That might be another treat for another day.


  • 8 oz butter
  • 10 oz Peanut butter
  • 8 oz sugar
  • 7  oz Brown sugar
  • 2 eggs
  • ½ tsp vanilla
  • 14.75 oz Flour
  • ½ tsp Baking soda
  • ¼ tsp Baking powder
  • ¼ tsp salt


  1. Cream the butter, peanut butter and sugar until light and fluffy. Scrape down.
  2. Add the eggs one at a time, scraping after each addition. Add the vanilla.
  3. Combine the dry ingredients and add to the butter mixture. Continue mixing until well combined.
  4. Bake at 375 for 11 minutes.

Note: Often I will suggest allowing your cookie dough to rest in the fridge before baking, that’s not the case here. The cookies are a bit heavy so throwing them in the oven as soon as the dough is prepared is a good idea. If you want to put your dough in the fridge so you can bake off fresh cookies later I would just pull them out and allow them to come to room temperature while your oven preheats.

Sometimes what I like to do because I find it difficult not to throw chocolate into a recipe is I will melt some chocolate and dip the cookies half into chocolate. You could also throw mini chocolate chips in to make them a little different but really these peanut butter lovelies don’t really need much help in the flavor department. You could also roll the cookie dough into little balls, and when they come out of the oven you could put a chocolate kiss in the middle of each one! This recipe is so basic that really you could have fun with the variations. If chocolate isn’t your favorite thing you could make an imprint when the cookies come out of the oven and fill them with your favorite preserves or jelly. The possibilities are endless, everything might not work but you never know until you try it.

30 Days 30 Cookie: Double Chocolate Cookies

How do you make chocolate chip cookies even better? Add more chocolate of course. It was quite a busy week and weekend so if I needed anything it was more chocolate. I had the great pleasure of creating a 3 tier cake for my tia and uncle celebrating their 50th wedding anniversary. As I near my 14th dating anniversary with my robot (married 5 years in may) I think I would be so lucky if I got to spend 50 years with him. I wonder what these next years have in store for us because this year was already packed between buying a house and getting a puppy. I’m grateful I have a partner that is so supportive of my hobbies ( I suppose its difficult to not be supportive of a house full of cookies.) 

On to the cookies, the dried cherries in these cookies cut through the sweetness of the chocolate giving you a nice balance, and these cookies are so easy to whip up that they would make a great addition to any holiday cookie platter.


  • 1 cup butter (room temp)
  • 3/4 cup sugar
  • 1 egg
  • 2 tsp vanilla extract
  • 2 1/4 cups ap flour
  • 1/4 cup cocoa powder
  • Pinch of salt
  • 12 oz dark chocolate (chopped or you can just use chips)
  • 1/4 cup dried tart cherries


  1. Preheat the oven to 375.
  2. Cream the butter and sugar until light and fluffy.
  3. Add the egg and vanilla. Mixing until well combined, scrape down.
  4. Sift together the flour, cocoa powder, and salt. Add to the butter mixture and mix until just combined.
  5. Add chocolate and cherries.
  6. Portion out your cookies and bake for 12-15 minutes. Allow to cool completely and enjoy!

Normally I enjoy my cookie with a hot cup of coffee but with the chocolate and cherries in these guys I wonder if a glass of wine would be more appropriate?

30 Days 30 Cookies: Nutella Drops

This might be shocking but I’m not a huge fan of Nutella, good thing my darling robot adores it. When I came across this recipe I knew I wanted to try it.


  • ½ cup butter
  • 1/3 cup sugar
  • 1 yolk
  • 1 tsp vanilla extract
  • 1 cup flour
  • Pinch of salt
  • ¼ C cocoa powder
  • ¼ C ground hazel nuts
  • ¼ cup chocolate chips
  • 2 tbsp Nutella spread


  1. Preheat your oven to 375 and line a cookie sheet with parchment paper.
  2. Cream the butter and sugar. Add the yolk and vanilla extract.
  3. In a separate bowl combine the flour, cocoa powder and pinch of salt. Add to the butter mixture scraping down to ensure that everything is well mixed.
  4. Add the ground hazelnuts and chocolate chips. Mix until combined.
  5. Scoop out tablespoons of the dough and roll into balls with your hands. Use the handle of a wooden spoon or spatula to create the indent in each (I sprayed mine with pan spray so it didn’t stick).
  6. Bake for 12-15 minutes.
  7. Once the completely cool fill those bad boys with your favorite hazelnut spread!

If you are like me and Nutella is not your jam you can omit the ground hazelnuts and the cookies will still hold their shapes, you can fill these with really anything you’d like if a chocolate cookie base ganache or even raspberry preserves could be heavenly.