Related Recipes: Chocolate Chip and Chunk Cookies – My favorite recipe for pure, unadulterated, perfect chocolate chip cookies. They’re soft, chewy, tender, moist, stay soft for days, are a snap to make, and have two kinds of chocolate in every bite. I wrote extensively about why I love them and if you need a solid, fuss-free, and straightforward recipe for chocolate chip cookies that yields fabulous results on every level, try this one. It’s my gold standard and the jumping off place for today’s recipe Browned Butter Caramel and Butterscotch Bars – Nutty and aromatic browned butter is paired with dark brown sugar, sweet butterscotch chips, and creamy caramel to create a dense, comforting, and rich treat. The bars are moist and packed with an incredible depth of flavor. Between the butterscotch chips and the caramels, there’s plenty of texture in these easy-to-make, buttery bars Browned Butter Chocolate Chip Cookie Cups – If you’ve ever had a problem with cookies spreading while baking, it’s impossible with these because they’re baked in a muffin pan. Between the nuttiness and richness from the browned butter, and brown sugar used in the dough, there’s great flavor depth. They’re dense and rich, with the perfect balance of chewy edges, squishy in the middle, and loaded with melted chocolate Chocolate Chip Peanut Butter Oatmeal Cookies – Based on principles from the Cooks Illustrated Thick and Chewy Chocolate Chip, but I also added peanut butter and oatmeal, creating a soft and moist cookie, with plenty of chewy texture. Because the cookies call for melted butter, no mixer is required and the higher ratio of brown to granulated sugar keeps them just as soft on day 4 as on day 1 Maple-Nut Chocolate Oaties (vegan, gluten-free, no refined sugar added) – Quite a vintage recipe but these easy, texture-filled, and healthier cookies are fast to make and are very customizable. Everything from the maple syrup, agave, peanut butter, choice of nut butter, to nuts and dried fruit can be swapped in or out based on taste preferences. They’re warmly spiced with cinnamon and the maple syrup gently sweetens them Sugar-Doodle Vanilla Cookies – These cookies are much more than the sum of their simple parts and ingredients. I adore them and want try using the dough as a base for chocolate chip cookies. I’ve played around with it and used it as the base for another recipe coming up with great success, but not with chocolate chips. The beauty of these soft, extra chewy, and easy cookies is that the batch size is only 11, because I don’t need huge batch sizes laying around Pumpkin Cinnamon Overnight Pull-Apart French Toast with Vanilla Maple Butter - That’s maple syrup- and vanilla-infused butter in those glasses, not orange juice, and it’s the perfect complement to the French toast. A marinade of pumpkin puree, maple syrup, cinnamon, sugar, and spices coats chunky cubes of bread overnight. Baking it off the next morning is as simple as pie. Or as simple as pull-apart French Toast. The resulting French toast is moist and tender, and bursting with pumpkin, cinnamon, and warming flavors Do you bake with dark brown sugar or light? Ever tried the using cornstarch in cookies? Fan of maple-flavored things?
If you have a favorite recipes, links are welcome. I love the comforting and warming flavors of molasses, maple, pumpkin, cinnamon, ginger, and nutmeg. The only good thing about fall and winter for me is that I get to bake with some of my favorite ingredients and no one bats an eye. Gingersnap cookies in July aren’t usually super popular. Thanks for the Valentine’s Day Treats Giveaway entries