Dirty Chai Sugar Cookies

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Dirty Chai Sugar Cookies - nothing says fall more than that!

I must admit that I have never had a dirty chai - but I have had the cookies and let me tell you, they are sooo delicious!

So if you are like me and have never had a dirty chai, or you are wondering what the heck I’m talking about, it is a chai latte with a shot of espresso. Now, while the coffee is key, there is another important ingredient that helps bring these cookies over the top - pepper! It’s one of those flavours that you can’t necessarily pinpoint, but it brings the overall flavour together.

So cookies are such a delightful little treat that is always the perfect size - just a few bites of deliciousness that hits the spot without being overwhelmingly heavy or sweet. I mean seriously, can you get a much better treat than that? And while a chocolate chip or oatmeal cookies are classic and delicious, sometimes you want something a bit more sophisticated, and that’s where these guys come in. The flavours will delight any adult while not being too out there that kids won’t love them too.

So if fall is in the air and you want something to celebrate that whip these up today - though be warned, you may find yourself highly addicted!

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prep time 20 minutes

cook time 12 minutes

total time 32 minutes

servings approx. 30 cookies

Ingredients

1/3 cup coffee

2 3/4 cup flour

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

2 1/2 tsp cinnamon + 1/2 tsp

1 tsp ginger

1/2 tsp all spice

1/4 tsp pepper

1 cup butter softened

1 egg

1/2 tsp vanilla

1 1/2 cup sugar + 1/4 cup

Instructions

Preheat oven to 350. In a small saucepan simmer coffee for 5 minutes or until it has reduced by half then set aside and allow to cool. In a small bowl combine 1/4 cup of white sugar and 1/2 tsp on cinnamon and set aside.

In a medium bowl combine flour, baking soda, baking powder, salt, cinnamon, ginger, allspice and pepper.

In the bowl of your stand mixer cream together butter and 1 1/2 cups of sugar then add in egg, vanilla and cooled reduced coffee - beat until fully combined.

To the butter mixture add in the flour 1/3 at a time - stirring until all of the flour is fully mixed into the butter. Scoop out spoonful of dough and roll into a ball then roll into the cinnamon sugar mixture and place on a cookie sheet. Press the tops of the cookies down slightly then bake for 10-12 minutes or until lightly golden brown.

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Brown Butter Chocolate Chip Cookies

Soft and chewy chocolate chip cookies bumped up a notch with nutty brown butter!

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So, I must admit these cookies were a bit of an experiment. I had been reading about how chocolate chip cookies become the ultimate chocolate chip cookies if you let them rest for 2 days, so let's just say I needed to try it.

If you are going to make cookies that take 2 days they can't be just any chocolate chip cookies, I mean they need to be amazing right? So how do you enhance a cookie - brown butter of course! So armed with some nutty, delicious brown butter I embarked on my 2-day cookie experiment. I baked part of the batch immediately, and the remaining dough after 2 days of “resting” in the fridge.

So, I must say the cookies baked immediately were really delicious, so I was excited to see what was going to transpire. Of course, I saved a few so that the official taste test could happen and those cookies eagerly waited for the time to come.

One thing I will say about the 2-day cookies is that the dough is super cold, which is key to keeping your cookies nice and high and fluffy and not having them drop and become flat little pancake cookies. But let’s talk about what really matters, the flavour. Did it make a difference? Sadly, not at all. I think the cookies baked on the first day were better, which is sad because waiting for cookies for 2 days is a really long time.

On a positive note that means you can eat your cookies the same day you made them, or just keep doing what you have always been doing all along because sometimes there is no need to mess with something great!

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prep time 1 hour 30 minutes

cook time 14 minutes

total time 1 hour 43 minutes

servings 24 cookies

Ingredients

1 cup butter

3/4 cup brown sugar

1/4 cup white sugar

2 eggs

2 tsp vanilla

2 1/4 cup flour

1 tsp baking soda

1 tsp salt

1 cup chocolate chunks

Instructions

In a medium saucepan place butter and turn heat to medium. Allow butter to melt - stirring often. Once the butter is melted continue cooking over medium heat until butter turns golden brown and has a nutty aroma (approx. 5 minutes). Remove butter from heat and allow to cool for 15 minutes.

To the bowl of your stand-mixer place cooled butter, brown sugar, white sugar, eggs and vanilla then beat until fully combined.

In a separate bowl combine flour, baking soda and salt. Slowly add in flour to your butter mixture a bit at a time. Stir until fully combined then remove the bowl from the stand. Stir in chocolate chunks then place the bowl in your fridge for a minimum of 1 hour.

Preheat oven to 350. Remove cookie dough from the fridge and scoop heaping teaspoon onto a cookie sheet. Bake for 14 minutes or until golden brown then remove from oven and allow the cookies to cool for 5 minutes before transferring them to a cooling rack.

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Peanut Butter Oatmeal Monster Cookies

Monster cookies elevated with peanut butter, oatmeal and peanut m&m’s - a childhood favourite that everyone loves!

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Happy Thursday!!! For some reason today just felts like the kind of day that called for a recipe that is a blast from the past - so what better than Monster Cookies right! These were defiantly one of those things that were the things that childhood dreams were made of, or maybe that was just me.

Now while the classic recipe may be a basic chocolate chip cookie with M&M’s instead, this recipe is upgraded with oatmeal, peanut butter, and peanut M&M’s rather than the classic ones. They also don't have any flour so if you're gluten-free you can use gluten-free oats and enjoy this classic cookie.

Plus how can you not love the combination of oatmeal and peanut butter - it gives that chewy texture that is so perfect in a cookie. The other great thing is that this recipe makes a bit batch but if you don’t need quite that many cookies the dough also freezes great - just roll them out in advance and freeze so that you can have cookies any time you want!

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prep time 20 minutes

cook time 12 minutes x 4 batches

total time 1 hour 8 minutes

servings 48 cookies

Ingredients

3 eggs

1 cup brown sugar

1 cup white sugar

1/2 cup softened butter

2 tsp baking soda

1 tbsp vanilla

1 1/2 cup smooth peanut butter

4 1/2 cups oatmeal

1 1/2 cup peanut m&m’s

1 cup mini chocolate chips

Instructions

Preheat oven to 350. In the bowl of a food processor place eggs, brown sugar, white sugar and softened butter - beat until smooth. Add in baking soda, vanilla, peanut butter and oatmeal and stir until fully combined.

Remove from the mixer then stir in m&m’s and chocolate chips until equally distributed. Drop teaspoons of the cookie dough onto a baking sheet and bake for 12 minutes or until lightly browned.

Allow to cool for 5 minutes on the cookie sheet before transferring to a cooling rack.

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Chewy Coconut Macaroons

These chewy cookies are a perfect little coconut treats!

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So do you know the difference between macarons and macaroons? Firstly, macarons are meringue based and macaroons are a coconut base. Now while they are very different cookies they both are flourless and a great option for your gluten-free or gluten sensitive friends. The other major difference is that macarons are time-consuming and take a certain flair, while macaroons are quick and easy.

Often these macaroons have condensed milk but this version uses whipped egg whites which lightens them up and save on the extra calories.

These would also be really great dipped or drizzled with chocolate, kinda like those yummy chocolate coconut cookies from my childhood. Do you guys remember those? I haven’t had this in years but they were a staple at my grandparent's house. Between those and the pink wafer cookies, we were never without something yummy to snack on. So if those cookies were also a part of your childhood I guarantee you will love these just as much! So go ahead and whip up a batch of these today!

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prep time 10 minutes

cook time 15 minutes

total time 25 minutes

servings 12 cookies

Ingredients

2 egg whites at room temperature

1/3 cup white sugar

1 tsp vanilla extract

1/4 tsp salt

2 cups unsweetened coconut

Instructions

Preheat oven to 325. In the bowl of your stand mixer beat egg whites until they form stiff peaks and are no longer runny. Slowly add in white sugar beating as you add until it is completely incorporated then add in vanilla and salt.

Remove your bowl from the stand mixer and using a spatula fold in coconut being sure not to deflate your egg whites.

Using a 1-inch cookie scoop or a tablespoon scoop 12 equal cookies onto a parchment lined baking sheet. Bake for 15 minutes or until cookies are golden brown then allow to cool on a wire rack.

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Chewy Coconut Oatmeal Cookies

These extra chewy cookies are a perfect little snack. The coconut and oatmeal combo creates the perfect texture in this yummy treat!

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It’s cookie day!!! I must say I really am a big fan of a big chewy cookie - seriously, why do people even bother with crunchy cookies that come out of a box?

Now I also really love coconut. I think it all comes from my childhood when we would put coconut on white buttered bread and toast it in a toaster oven. Have you guys ever tried this? Seriously, it’s sooo good and such a yummy snack. Not exactly the healthiest one, but better than the cinnamon sugar toast that we also were bigs fans of in my house.

So what decadent treats did you indulge in when you were a kid? Anything as delicious as coconut toast???

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prep time 15 minutes

cook time 10 minutes

total time 45 minutes

servings 24 cookies

Ingredients

1 cup butter softened

1 cup white sugar

1 cup brown sugar

2 eggs

2 tsp vanilla

1 1/2 cup flour

2 cups unsweetened coconut

1 3/4 cup oatmeal

1 tsp baking soda

1 tsp baking powder

1 tsp salt

Instructions

Preheat oven to 350. In the bowl of a stand mixer combine butter and white and brown sugar and beat until fluffy. Add in eggs and vanilla and mix until well combined.

In a small bowl combine flour, coconut, oatmeal, baking soda + powder and salt. Stir the flour mixture into your wet ingredients and mix until fully combined (if your dough is still very sticky add additional 1/4 cup of flour).

Using a small cookie scoop place 1 inch balls of dough on a parchment lined cookie sheet. Bake for 10 minutes or until lightly browned. Allow to cool before transferring to a cooling rack.

*These cookies spread quite a bit so leave adequate room between cookies.

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