Oatmeal Double Chocolate Cookies

Written by Tad. Posted in Cookies

Recipe By:

Nob Hill Magazine

Serving Size:

60 cookies


1 pound butter, softened
1½  cups  brown sugar
2 large eggs
2 teaspoons vanilla
2 cups  chocolate chips, melted and cooled
2½  cups  flour, 11¼ ounces
4 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
4 cup  oats
2 cup  chocolate chips


1. Heat oven to 350 degrees.

2. Combine butter, sugar, eggs and vanilla.

3. Stir in melted and cooled chocolate.

4. Set aside.

5. Combine flour, baking powder, soda and salt.

6. Gradually stir flour mixture into butter mixture.

7. Stir in oats and chocolate chips.

8. Bake for 12-14 minutes.


These came out very moist but are more oaty than others I have tried. They also have a good chocolate balance for those of us who are not really crazy about really deep, dark chocolate. Don’t over-bake them. Keep them soft and moist.

Momofuku Milk Bar Compost Cookies

Written by Tad. Posted in Cookies

When you have a famous restaurant with interesting food, your recipes and knock-offs appear all over the Internet. I have never been to Momofuku so I can’t say anything about the originals. As I compared several of the recipes for these cookies, the base was similar but what they recommended putting in them varied so much that it is clear you can put anything in them you want. This version was in the San Jose Mercury News but is in many other places on the web as well. I went out and bought a huge scooper to make them just as recommended here but they don’t have to be so large and you just have to adjust the baking temperature accordingly.


12 large cookies


1 cup butter, at room temperature
1 cup sugar
2/3 cup brown sugar, tightly packed
1 tablespoon corn syrup
1 egg
½  teaspoon vanilla
1 1/3 cups flour
½  teaspoon baking powder
¼  teaspoon baking soda
1 teaspoon kosher salt
¾ cup mini-chocolate chips
½   cup mini-butterscotch chips
½   cup Graham Crust (see following recipe)
1/3 cup old-fashioned rolled oats
2 ½  teaspoons ground coffee
2 cups potato chips
1 cup mini pretzels


1. Combine the butter, sugars and glucose in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2-3 minutes. Scrape down the sides of the bowl, add the egg and vanilla, and beat for 7-8 minutes. (Yes, that long.)

2. Reduce mixer speed to low; add flour, baking powder, baking soda and salt. Mix just until dough comes together, no longer than 1 minute. Scrape down the sides of the bowl.

3. Still on low, add the chocolate chips, butterscotch, graham crust, oats and coffee; mix until just blended, about 30 seconds. Add the potato chips and pretzels and paddle, still on low speed, until just incorporated. Be careful not to overmix or break too many pretzels or potato chips.

4. Using a 2¾-ounce ice cream scoop (or a 1/3-cup measure), portion out the dough onto a parchment-lined sheet pan. Pat the tops of the cookie dough domes flat. Wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour or up to 1 week. Do not bake your cookies from room temperature — or skimp on the chilling time — or
they will not bake properly.

5. Heat the oven to 375 degrees. Arrange the chilled dough a minimum of 4 inches apart on parchment-lined baking sheets. Bake for about 18 minutes. The cookies will puff, crackle and spread. After about 15 minutes, start checking them. They should be browned on the edges, yet still tan in the center. Give them an extra minute if that’s not the case.


You can throw in anything you want. Other items recommended are marshmallows, cut up candy, corn flakes or other cereals. One that came up frequently was marshmallows, chocolate chips and corn flakes. Go for it!

Graham Crust 


2 cups


1 ½ cups graham cracker crumbs
¼ cup milk powder
2 tablespoons sugar
¾ teaspoon kosher salt
¼ cups butter, melted
¼ cup heavy cream


1. Toss the graham cracker crumbs, milk powder, sugar and salt with your hands in a medium bowl to evenly distribute the dry ingredients.

2. Whisk the butter and cream together. Add to the dry ingredients and toss again to evenly distribute. The butter will act as glue, adhering to the dry ingredients and turning the mixture into a bunch of small clusters. The mixture should hold its shape if squeezed tightly in the palm of your hand. If it is not moist enough to do so, melt additional 1 to 1½ tablespoons butter and mix it in.

3. Spread out on parchment sheet. Bake at 375 degrees for about 7 to 10 minutes. May need more time to brown depending on how much you flatten it out.

4. Eat immediately or deploy as directed in the recipe. If using as a piecrust, the crust is easiest to mold just after mixing. Stored in an airtight container, graham crust will keep fresh for 1 week at room temperature, or 1 month in the fridge or freezer.


Cherry Cordial Cookies

Written by Tad. Posted in Cookies


When I came across Kirschwasser as an ingredient in cookies, I had to try it. Here is one recipe I liked. There are also some that are chocolate. I will share if I find one I really like. I softened the cherries and put them in the Kirschwasser when I came home from work so they soaked all day while I was sleeping. They were nice and soft and had a nice bite from the liqueur. A 200ml bottle was about the right amount for this recipe.

Recipe By:





2 cups dried cherries
2/3 cup cherry liqueur, Kirschwasser
1 cup butter
1 cup white sugar
1 cup packed brown sugar
2 large eggs
1 tablespoon vanilla extract
2 teaspoons almond extract
3 cups all-purpose flour, 13.5 ounces
1 teaspoon baking soda
1 1/2 cups white chocolate chips
1 cup semisweet chocolate chips
1 cup macadamia nuts, coarsly chopped


1. Immerse dried cherries in boiling water for 2 to 3 minutes. Drain and set in a small bowl with the cherry liqueur to soak, the longer, the better.

2. Heat the oven to 350 degrees F. Line cookie sheets with parchment paper.

3. In a medium bowl, cream butter with brown sugar and white sugar.

4. Stir in egg, vanilla, and almond extract.

5. Sift together flour and baking soda. Stir into creamed mixture.

6. Gently fold in cherries, with liqueur, white chocolate, semi-sweet chocolate and macadamia nuts.

7. Drop cookie dough by 2 tablespoons onto prepared cookie sheet. Leave 2 to 3 inches of space between cookies.

8. Bake for 12 to 13 minutes in the preheated oven. Cookies should be lightly browned.

9. Remove from baking sheet to cool on wire racks.

Chocolate Fudge Pomegranate Cookies

Written by Tad. Posted in Cookies

As I have said before, an unusual ingredient will often prompt me to try a new cookie recipe. In this case, pomegranate seeds and juice. The dough is just luxurious and a joy to scoop (and eat.) If they are under-cooked, they are, in deed, fudgey but are soft and have no integrity. If cooked enough to hold together when handled, they are over-done and not good. So, to eat in your kitchen with some Breyers Natural Vanilla ice cream, they would be great. They didn’t tolerate the trip to the emergency department very well. In addition, though the idea of pomegranate seeds is appealing, the cookies really are not very pomegranatey and you often finish with some of the woody seeds in your teeth.

Recipe By:





1 cup butter, softened
1 ½ cups sugar
2 large eggs
1 teaspoon vanilla
2 cups flour, 9 ounces
½ cup cocoa powder
1 teaspoon baking soda
¼ teaspoon salt
2 tablespoons pomegranate juice
1 cup chocolate chips
¾ cup pomegranate seeds


  1. Cream together butter and sugar until fluffy.
  2. Add eggs and vanilla. Mix until well blended. Set aside.
  3. In a separate bowl, combine flour, cocoa powder, baking soda and salt.
  4. Add dry mixture to butter-sugar mixture and mix until combined.
  5. Mix in pomegranate juice.
  6. Fold in chocolate chips and pomegranate seeds by hand.
  7. Refrigerate dough for 2 hours or more.
  8. When ready to bake, heat oven to 350 degrees.
  9. Roll dough into balls and set on a greased or parchment-lined baking sheet.
  10. Bake for 8 to 10 minutes, then let cool completely on a wire rack.


Consider dried pomegranate seeds or chocolate-covered pomegranate seeds.

Basic Whole Grain Cookies

Written by Tad. Posted in Cookies


Recipe By:

King Arthur Flour




½  cup butter
1/3 cup + 1 tablespoon granulated sugar
1/3 cup brown sugar, packed
½ teaspoon salt
¼ teaspoon baking soda
½ teaspoon baking powder
1 teaspoon vanilla extract*
1 large egg
¾ cup whole wheat flour
¾ cup rolled oats
2 tablespoons orange juice, optional**
2 cups chips, nuts, and/or dried fruit, optional***


1. Beat together the butter, sugars, salt, baking soda, baking powder and vanilla until well combined.

2. Add the egg, beating until smooth. Scrape the sides of the bowl. Beat again until smooth.

3. Add the flour and oats. Beat to combine.

4. If you’re making cookies using chips, nuts, etc., beat in the orange juice, then the add-ins.

5. Cover the cookie dough. Refrigerate until thoroughly chilled: at least several hours, or overnight.

6. When you’re ready to bake, heat oven to 375°F****. Lightly grease (or line with parchment) two baking sheets.

7. Drop balls of dough onto the prepared baking sheets, spacing them about 2″ apart.

8. If the cookie dough has been refrigerated, bake the cookies for 13 to 14 minutes, until they’re a very light golden brown, and a bit darker around the edges. For unrefrigerated dough, bake for about 11 minutes.

9. Remove them from the oven, and cool right on the baking sheets.


*When I made them with no floaties, I put in triple vanilla and they were very buttery and the extra vanilla flavor was wonderful. They got lots of good comments from the appreciative crowd in the ED.

**If you’re making plain cookies, without add-ins, omit the orange juice.

*** 2 cups of floaties for this much dough is twice too much for me. I put in a cup of Heath chunks and they were very flat and flimsy. They stuck to the parchment so badly it was nearly a catastrophe. I had to cut the parchment and take them to the hospital like that. People had to pull them off the paper in pieces to eat them. They are better plain or with chocolate chips.

****375°F for 13-14 minutes is too long for my oven. I would use 350°F or cook for no more than 10-11 minutes. Watch to make sure they are brown around the edges but not over done.


Toffee Oat Cookies

Written by Tad. Posted in Cookies

This is a very basic and easy to make recipe. People went pretty crazy over them in the emergency department Thursday night!












Recipe By:

Taste of Home Cookbook. If you Google this recipe name, you can find many different versions.

Serving Size:



¾ cup butter, softened
1 cup brown sugar, packed
¾ cup sugar
2 large eggs
1 tablespoon vanilla
2 ¼ cups flour
2 ¼ cups oats
1 teaspoon baking soda
1 teaspoon baking powder
½ tsp. salt
1 package toffee bits*


1. Heat oven to 375 degrees.

2. Combine flour, oats, soda, baking powder and salt. Set aside.

3. Cream butter and sugars.

4. Beat in eggs, one at a time. Beat in vanilla.

5. Gradually beat in flour mixture.

6. Stir in toffee bits.

7. Bake at 375 for 10-12 minutes until just turning brown in the bottoms and around the edges.


* I think the original recipe had in mind little toffee bits like Hershey’s Heath Bits ‘O’ Brickle Baking Pieces. The cookies are a lot more interesting if the pieces of candy are bigger. I lightly smash a 10-ounce bag of Werther’s toffee candies. I put them in a Ziploc bag, place the bag on my anvil then hit each piece one time. This keeps the pieces pretty large which is what makes these cookies interesting.

Cashew Caramel Cookies

Written by Tad. Posted in Cookies


These are like peanut butter cookies but rather than peanut butter, you make your own cashew butter. With the caramel melted on top, it is really more like eating candy than a cookie. I mean really amazing.

Recipe By:

See Notes


1 2/3 cups all-purpose flour
½ teaspoon salt
2 ½ cups roasted salted cashews
2 tablespoons plus 1 teaspoon canola oil
8 tablespoons unsalted butter, softened
¾ cup packed light-brown sugar
½ cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
24 cubes soft caramel candy (7 ounces)
¼ cup heavy cream


  1. Heat oven to 350 degrees.
  2. Sift flour and salt together. Set aside.
  3. Coarsely chop 1 cup cashews. Set aside.
  4. Process remaining 1½ cups cashews in a food processor until finely chopped. Pour in oil. Process until mixture is creamy, about 2 minutes.
  5. Put cashew mixture, butter, and sugars in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until fluffy, about 2 minutes.
  6. Mix in egg and vanilla.
  7. Reduce speed to low. Gradually add flour mixture. Mix until combined. Mix in reserved chopped cashews.
  8. Shape dough into 1 ½ -inch balls. Space 2 inches apart on 2 parchment-lined baking sheets.
  9. Bake 6 minutes. Quickly remove from oven and gently flatten. I use a cork that is just the right size to leave an indentation.
  10. Return to oven and bake until bottoms are just golden, 6 to 7 minutes more. Let cool completely on sheets on wire racks.
  11. Melt caramels with cream in a small saucepan over low heat, stirring. Let cool. Using a spoon or plastic bag with hole cut in the corner, drizzle caramel over cookies.
  12. Let set. Store airtight in single layers.


Rather than melt caramels with cream, we took some of my favorite Peter’s caramel, formed balls about ¼ ounce or the size of fifty cent piece and placed one in the center of each cookie about 2 minutes before they were done baking.

I have no idea where I got this recipe but when I Googled it, I found the same recipe all over the web:





Rudolph’s Cranberry Snapz

Written by Tad. Posted in Cookies













I am not sure how I came across this recipe. Don’t make them if you are in a hurry. You need to have some time but they are well worth it. They would be a great cookie to show off at a holiday party.

Recipe By:



¼ cup orange juice
3 cups powdered sugar
¼ cup caramel topping
6 tablespoons sour cream
1 cup pecans, chopped finely
1 cup dried cranberries, chopped finely
1 cup butter, softened
2 cups brown sugar, packed
2 large eggs
1 cup dried cranberries, finely chopped
1 tablespoon crystallized ginger, finely chopped
1 teaspoon orange zest
1 teaspoon vanilla
3 2/3 cups flour, 16.5 ounces
½ cup pecans, chopped
1 ½ teaspoon cinnamon
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon nutmeg
¼ teaspoon ginger


1. Pecan Topping: Combine 1 cup cranberries, 1 cup pecans, sour cream and caramel topping. Set aside.

2. Orange Glaze: In a mixing bowl, stir together powdered sugar and cup orange juice. Set aside.

3. Heat oven to 350°F.

4. Beat brown sugar and butter until creamy. Add eggs, 1 cup cranberries, ginger, orange peel and vanilla. Beat until combined.

5. In medium bowl combine flour, pecans, cinnamon, baking soda, baking powder, ginger and salt.

6. Gradually beat flour mixture into the butter mixture. Mix until well combined.

7.  Drop 1 tablespoon balls of dough about 4 inches apart on ungreased cookie sheets or cookie sheets lines with baking parchment. Flatten slightly, making and indentation in the center.

8. Spoon 1 teaspoon of pecan topping onto the center of each unbaked cookie.

9. Bake 12-13 min.

10. Transfer cookies to a cooling rack. Cool completely.

11. Drizzle with orange glaze.


These were a little complicated to make but are FABULOUS! Shari says the flavors remind her of the holidays.

Who the heck was Rudolph, any way?





Ranger Cookies

Written by Tad. Posted in Cookies









An unusual cookie ingredient will always catch my eye. Prunes caught my eye here. I have eaten cookies my mother made with prunes to take the place of butter and eggs but I never enjoyed them very much. These have the prunes for sweetness and moistness but are good because they still have the eggs and butter. They are more cake-like than most of the cookies I like but they are different and fun.

Recipe By:

San Jose Mercury News


2 cups flour
2 tablespoons flour
2 teaspoons soda
1 teaspoon ground ginger
½ teaspoon ground cloves
1 ¾ teaspoons ground cinnamon
½ teaspoon salt
1 ½ cups pitted prunes, chopped
9 tablespoons butter, softened
1 cup brown sugar
1 large egg
¼ cup molasses
¾ cup raisins


1. Heat oven to 375 degrees.

2. Sift together 2 cups flour, soda, ginger, cloves, cinnamon and salt. Set aside.

3. Place 2 tablespoons flour and prunes in food processor. Process until finely chopped. It will turn into a pasty mess. Set aside.

4. Beat together butter and brown sugar.

5. Beat in egg.

6. Beat in molasses.

7. Mix in prune mixture.

8. Mix in flour mixture.

9. Mix in raisins.

10. Bake for 11 to 13 minutes. Don’t over-bake them. Keep them on the soft side.


Chocolate Malted Whopper Cookies

Written by Tad. Posted in Cookies









I like malt and have tried several cookies with “malt” in the title and ingredients. Most of them are not really malty enough for me. These are pretty malty and fun to make and eat. Don’t cut the Whoppers too finely or you will loose the crunch.




1 ¾ cups all-purpose flour, 8 ounces
1 cup malted milk powder
¼ cup unsweetened cocoa powder
1 ½ teaspoons baking powder
¼ teaspoon salt
11 tablespoons butter, at room temperature
2/3 cup sugar
2 large eggs
1 teaspoon vanilla extract
1/4 cup whole milk
2 cups chocolate-covered malted milk balls, coarsely chopped
2 cups chocolate chips


1. Position oven racks to divide the oven into thirds. Heat oven to 350 degrees. Line two baking sheets with parchment or silicon mats.

2. In a medium bowl, sift together flour, malted milk powder, cocoa, baking powder and salt. Set aside.

3. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar together until very smooth, about 3 minutes.

4. Add eggs, one at a time, beating for 1 minute after each addition.

5. Beat in vanilla. Don’t be concerned if the mixture looks curdled. It will smooth out once the dry ingredients are added.

6. Reduce the mixer speed to low. Add half the dry ingredients, mixing until they just disappear into the batter.

7. Mix in milk, then remaining dry ingredients, mixing only until they are incorporated. The batter will resemble frosting more than cookie dough.

8. With the mixer on low mix in the malted milk balls and chocolate chips.

7. With the mixer on low, or by hand with a rubber spatula, mix in the malted milk balls and chocolate pieces.

8. Drop dough by rounded tablespoonfuls on to baking sheets, leaving about 2 inches of space between spoonfuls.

9. Bake for 11 to 13 minutes, rotating the sheets from top to bottom and front to back after 6 minutes. When done, the cookies will be puffed and set slightly but soft to the touch.

10. Let cookies rest for 2 minutes before using a wide metal spatula to transfer them to the racks to cool to room temperature.

11. Repeat with remaining dough, cooling the baking sheets between batches.


Though it is a pain, I have found that cutting each Whopper separately makes the cookies a lot better as they are crunchier. I cut each one in half and maybe in half again, depending on the way they crumble, so the pieces are about 1/3 to ¼ the size of the whole Whopper.


Copyright © 2014 Bad Tad, MD