Recipes

Chocolate-Dipped Sunflower Butter Cookies

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These Chocolate-Dipped Sunflower Butter Cookies are an incredibly delicious twist on the beloved peanut butter and chocolate flavor combo.  The cookies are buttery and crunchy, and the semi-sweet chocolate dip adds the perfect amount of decadence!

RECIPE NOTES:

  • The baking time indicated is for the recommended total of 24 cookies.  If you choose to make more than 24 (smaller balls of dough) then don’t forget to reduce the baking time accordingly so that they don’t get overcooked!  Dividing the dough into 24 balls creates the ideal final cookie size.
  • If you live in a cold climate/house, feel free to speed up the butter softening in the microwave.
  • If you’re like me and keep your opened sunflower seed butter in the refrigerator, be sure to leave the portion for the recipe out on the counter to come to room temperature so that it’s not too chilly!  If it’s a new jar already sitting at room temperature, don’t forget to give it a good stir.
  • As tempting as it can be, don’t rush the melting of the chocolate chips!  The reason for stirring them after each 20-second increment is to keep the chocolate from burning.  Being patient is a must and so worth it!

(This post contains affiliate links from which I may earn a commission if you make a purchase. Read more here!)

Main Supplies Needed:

  • 2 Baking Sheets
  • 1 Large Bowl + 2 Medium Bowls

Servings: 24 Cookies

Ingredients:

COOKIE BASE

  • 1/2 Cup Unsalted Butter, softened
  • 1/2 Cup Cane Sugar
  • 1/2 Cup Light Brown Sugar, packed
  • 1/2 Cup Sunflower Seed Butter (I recommend this variety of Sunbutter!), room temperature
  • 1 Egg, room temperature
  • 1 1/2 Cups All-Purpose Flour
  • 1/2 Tsp Baking Powder
  • 3/4 Tsp Baking Soda

CHOCOLATE DIP

*Melting 10 oz will ensure there is plenty of room for dipping cleanly and evenly without having to scrape, though technically only 8 oz are used to cover the cookie halves.  (I like to repurpose the remaining 2 oz afterwards for the sake of easy dipping.)

Directions:

PREP

Let the egg, butter, and sunflower seed butter come to room temperature on the counter

Preheat the oven to 375º once the above ingredients are ready

Line 2 baking sheets with parchment paper and set aside

BAKE

Briefly soften the room temperature butter in the microwave (if needed)

In a large bowl, using a hand mixer, beat together the softened butter and both sugars

Next, beat in the sunflower seed butter

After that, beat in the egg

In a medium bowl, whisk together the flour, baking powder, and baking soda

Stir the dry ingredients into the wet ingredients until the dough forms

Form the dough into balls and place them on the 2 lined baking sheets (I did 6 on each baking sheet to allow room for expansion; 12 go into the oven at a time using both baking sheets together)

Bake for 14 minutes – The edges will be just starting to get golden, and the cookies will have a crinkle-like pattern

After 3 minutes cooling on the pan, transfer the cookies off of the hot pan to finish cooling

Repeat with the other 12 cookies

DIP

Once the cookies are all fully cooled, prepare the chocolate dip

Add the chocolate chips into a medium bowl, and microwave them in 20-second increments, stirring in between each, until melted and smooth

Dip the cookies halfway into the chocolate, and transfer them onto a surface where the chocolate can fully harden

Enjoy!

[Leftovers can be stored airtight at room temperature.]

Winter Gnocchi With Spinach & Mushrooms

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This Winter Gnocchi With Spinach & Mushrooms is such a cozy and comforting cold weather meal.  It’s buttery, lemony, and full of veggies, sausage, and cheese.

I chose to use a mushroom flavored chicken sausage that I felt melded nicely with the flavor profile of this dish.  However, if there’s another variety you love, or if you’re a vegetarian and want to substitute veggie sausages, feel free to experiment!

Main Supplies Needed:

  • A Garlic Press
  • A Knife & Cutting Board
  • 1 Medium Pan
  • 1 Medium/Large Pot
  • A Large Wok (or equivalent) 

Servings: 6

Ingredients:

  • 12 oz Bilinski’s Wild Mushroom Chicken Sausages (or equivalent), sliced
  • 1 Tsp + 2 Tbsp + 1 Tbsp Extra Virgin Olive Oil, divided
  • 3 Cloves Garlic, minced
  • 5 oz Baby Spinach
  • 16 oz Baby Bella Mushrooms, chopped
  • 1/8 Tsp Salt
  • 2 lb Gnocchi
  • 2 Tbsp Unsalted Butter
  • Juice Of Half A Lemon
  • 1/2 Tsp Red Pepper Flakes
  • 1/4 Cup + 2 Tbsp Finely Grated Parmesan Cheese
  • Salt + Black Pepper To Taste

TO SERVE (To Taste)

  • Red Pepper Flakes
  • Extra Parmesan Cheese
  • Fresh Parsley, finely chopped

Directions:

PREP

Peel and mince the garlic (I use a press to make it quick!)

Wash and dry the spinach and mushrooms

De-stem and chop the mushrooms

COOK 

In a medium pan, brown the sausages in 1 tsp of olive oil

Remove the sausages from the heat, and slice

In a wok, warm up 2 tbsp of olive oil and the prepared garlic over medium heat

Add the prepared spinach and mushrooms to the oil and garlic, and cook until the veggies are thoroughly wilted and the majority of extra liquid has evaporated

Mix in 1/8 tsp of salt, then turn off the heat

Cook and drain the gnocchi according to the package instructions

COMBINE

Add the cooked and drained gnocchi immediately into the wok along with the sausage slices (with the spinach and mushroom mixture)

Turn the heat back on on low, and mix in the butter and lemon juice

Mix in 1 final tbsp of olive oil, the red pepper flakes, and the parmesan cheese

Add in salt and black pepper to taste

SERVE

Serve with additional red pepper flakes, parmesan cheese, and finely chopped fresh parsley to taste

Enjoy!

[Leftovers can be sealed airtight in the refrigerator.]

Want more spinach and mushrooms?  Try this Egg, Spinach, & Mushroom Pasta!

Italian Lemon Cookies

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These Italian Lemon Cookies are made by my husband’s grandmother every year at Christmas!  They’re super light, not too sweet, and topped with a lovely lemon glaze.

Be sure to keep an eye on them while they’re in the oven.  They shouldn’t be too doughy and soft, but you don’t want them to be too crispy either.  The sweet spot is right in between!

It’s hard to eat just one of these cookies at a time.  Whether you’re enjoying one as a post-lunch treat, a snack with a cup of tea or coffee, or ending the evening with something sweet, these cookies are the perfect choice at any time of day!

Main Supplies Needed:

  • 1 Large Bowl + 1 Medium Bowl
  • A Hand Mixer
  • A Whisk
  • Cookie Sheets

Servings: 42 Cookies

Ingredients:

COOKIES

  • 2 Sticks Unsalted Butter, room temperature or softened
  • 1 Cup Sugar
  • 2 Tsp Vanilla Extract
  • 3 Eggs, room temperature
  • 3 Cups All-Purpose Flour
  • 1 Tbsp Baking Powder

LEMON GLAZE

Directions:

PREP

Preheat the oven to 375º

BAKE

Combine the butter, sugar, and vanilla in a large bowl

Mix in the eggs one at a time

In a separate medium bowl, whisk the flour and baking powder together

Add the flour mixture to the wet ingredients, mixing in a little at a time until completely combined

Add a little extra flour to the dough if the mixture’s texture is sticky

Roll small balls of batter and place them onto a cookie sheet

Bake for 8-10 minutes – The cookies will be lightly browned on the bottom

Remove the cookies immediately from the cookie sheet to cool

GLAZE

To make the Lemon Glaze, mix the confectioners sugar with the lemon extract and add water a few drops at a time until the texture is smooth (without being watery)

Once the cookies have fully cooled, drizzle the lemon glaze on top of each one and allow it to harden before serving

Enjoy!

Want more lemon?  Try this Iced Lemon Cake!

Chocolate Chunk Mocha Brownies

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These thick and decadent Chocolate Chunk Mocha Brownies are topped with a light coffee glaze and filled with bites of rich semi-sweet chocolate chunks!

A small amount of coffee goes a long way in this recipe.  This is thanks to brewing it at triple strength!  This ensures that the flavor really shines through and is in perfect balance with the chocolate.  (I used a decaf option to keep my caffeine consumption down!)

Be sure to let these brownies sit at least overnight before enjoying.  Straight out of the oven they will be too fluffy, but given time, they will settle and condense into their final fudgy texture.  (For a few subsequent days, they get better with time!  Day 3-4 is fudgy perfection!)  Like most brownies, you can expect edges that are a little bit more cooked through, and a center that is thick and fudgy.

This Chocolate Chunk Mocha Brownies recipe was originally created in collaboration with The Bean Coffee Company for Instagram. Visit my page to check out the video tutorial!

(This post contains affiliate links from which I may earn a commission if you make a purchase. Read more here!)

Main Supplies Needed:

  • Coffee Brewing Method Of Choice (I used a Chemex)
  • A 9 x 13 Glass Baking Dish
  • Parchment Paper
  • 1 Large Bowl + 1 Small Bowl

Servings: 12 (Large) / 24 (Small)

Ingredients:

BROWNIES

GLAZE

  • 3/4 Cup Powdered Sugar
  • 1 Full + 1 Scant Tbsp Extra Strong (triple strength) Brewed Coffee, room temperature

Directions:

PREP

Let the butter and eggs come to room temperature

Brew the triple strength coffee, then remove it from heat source (if applicable)

Line a 9 x 13 glass baking dish with parchment paper and set it aside

Preheat the oven to 350º

BAKE

In a large bowl, melt the butter in the microwave

Once the butter has cooled slightly (just a few minutes), stir in the sugar and the 1/3 cup coffee until combined

Stir in the flour, then the cocoa, then the additional 1/4 cup coffee, then the eggs (thoroughly combining between each ingredient)

Once the batter is smooth, stir in the chocolate chunks

Pour the batter into the prepared pan and bake for approximately 33 minutes

Let the brownies cool in the pan

GLAZE

Stir together the powdered sugar and the tbsps of coffee in a small bowl

Drizzle it over the brownies

Let the glaze solidify

Let the finished brownies sit overnight for them to settle and condense into their final texture

Enjoy!

[Brownies can be stored covered/airtight at room temperature.]

Autumn “Caffe Breve” Mocktail

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Autumn “Caffe Breve” Mocktail
Autumn “Caffe Breve” Mocktail

This Autumn “Caffe Breve” Mocktail is the perfect sweet and creamy beverage dessert to serve up after dinner during the fall and holiday season.  It only takes a few minutes to combine all of the ingredients!

What’s a Caffe Breve?

If you’re unfamiliar with a Caffe Breve / Cafe Breve / Breve Coffee / Breve Latte, it’s a beverage containing espresso and steamed half & half and pronounced “cah-fay Brev-ay”!  This fall mocktail, by no means a replica, is simply inspired by the forever delicious pairing of coffee and half & half.

I recommend a very strongly brewed coffee for the most flavorful drink, but feel free to experiment.

In more of a cocktail mood instead?  Simply add in 1 oz of vodka at the end.  Easy!

Brew the coffee ahead!  To save time the day of serving this mocktail, brew and chill the coffee the day before.  It makes for a nice quick and easy assembly.

This Autumn “Caffe Breve” Mocktail recipe was originally created in collaboration with The Bean Coffee Company for Instagram. Visit my page to check out the video tutorial!

Servings: 1

Ingredients:

  • 1/2 Cup + 2 Tbsp Strong Brewed Coffee, chilled
  • 2 Tsp Maple Syrup
  • 3 Tbsp Half & Half
  • A Generous Sprinkle Of Pumpkin Pie Spice, to taste
  • Ice
  • 1 Cinnamon Stick, to garnish

Directions:

Brew the strong coffee, then refrigerate it until chilled

Pour the chilled coffee into a glass

Thoroughly stir in the maple syrup

Stir in the half & half

Stir in a generous sprinkle of pumpkin pie spice to taste

Add in the ice

Garnish with a cinnamon stick

Enjoy!

[Optional: Ingredient mixing can be done in a separate glass, then poured into a serving glass when ready!]

Want more autumn coffee recipes? Try this Coffee Chocolate Chip Pumpkin Bread!

Cluster Granola With Coffee & Maple

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This one-bowl Cluster Granola With Coffee & Maple is so quick and easy to make for a fun autumn breakfast meal prep.  It’s subtly sweet, crispy, and also happens to be vegan, nut-free, and gluten-free!

Try it as a snack on the go, crumbled into yogurt with honey, or added into a sweeter yogurt variety for a morning treat.

It bakes as one large solid sheet, which gives you the freedom to break it into clusters that are either as big or as small as you prefer.  I find big clusters fun, but if you enjoy a finer consistency this is absolutely an option as well.

Be sure to use extra fine coffee grounds!  A flour-like consistency ensures that the texture of the grounds will go undetected.  (I used the finest possible setting on our coffee grinder for this.)  I also chose to use decaf beans as I’m personally more caffeine sensitive, especially when it comes to consuming the grounds directly!

This Cluster Granola With Coffee & Maple recipe was originally created in collaboration with The Bean Coffee Company for Instagram. Visit my page to check out the video tutorial!

(This post contains affiliate links from which I may earn a commission if you make a purchase. Read more here!)

Main Supplies Needed:

  • A Coffee Grinder
  • 1 Large Bowl
  • Parchment Paper
  • A Baking Sheet
  • A Cooling Rack

Servings: 12 (3/4 Cup Clusters) 

Ingredients:

  • 1/2 Cup Avocado Oil
  • 2/3 Cup Dark Maple Syrup, room temperature
  • 4 Cups Old Fashioned Rolled Oats
  • 1 Cup Pumpkin Seeds, unroasted/unsalted
  • 1 Tbsp Extra Fine Coffee Grounds
  • 1 1/2 Tsp Saigon Cinnamon
  • 1 1/4 Tsp Salt

Directions:

Preheat the oven to 350º

Grind the coffee beans on an extra fine setting (the consistency of flour, to avoid grittiness) and set the grounds aside

In a large bowl, combine the avocado oil and maple syrup, giving it a light stir

Add in the oats, pumpkin seeds, coffee grounds, cinnamon, and salt, and stir until evenly combined

Line a baking sheet with parchment paper

Add the mixture onto the prepared baking sheet, keeping it tightly packed without gaps while still spreading it out into a thin layer

Bake for 28 minutes, rotating the pan halfway through

(It will look golden brown when done, especially around the edges)

Note: It will not feel hard or crispy yet while still warm from the oven

Place the baking sheet on a cooling rack for at least 2 hours (letting it harden and cool) before breaking it into pieces and storing it in an airtight container

Enjoy!

Easy Mediterranean Halibut

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Baked beneath a medley of tomatoes, olives, and herbs, this Easy Mediterranean Halibut is packed with fresh and savory flavor!  It’s incredibly easy to prepare, and pairs perfectly with a garlic and olive oil couscous on the side.

Cooking time will vary slightly depending on the thickness and cut of your fish, but just keep an eye out for a nice flaky consistency!  The recommended timing used for this recipe is for a fillet on the thicker side.  If your fish is thinner and finishes early, feel free to remove it from the oven and leave the topping in the pan to finish cooking.

Main Supplies Needed:

  • A Knife And Cutting Board
  • A Garlic Press
  • 1 Large Bowl
  • A Lemon Squeezer
  • A 9 x 13 Baking Dish

Servings: 4

Ingredients:

TOPPING

  • 1 Dry Pint Grape Tomatoes, halved
  • 30 Kalamata Olives, pitted and halved lengthwise
  • 4 Small Cloves Garlic, crushed
  • 1 Tsp Capers
  • 3 Tsp Fresh Lemon Juice
  • 2 Tbsp Extra Virgin Olive Oil
  • 1/4 Tsp Dried Oregano
  • 1/2 Tsp Dried Thyme
  • 1/4 Tsp Red Pepper Flakes
  • Pinches Of Sea Salt + Black Pepper

FISH

  • Extra Virgin Olive Oil To Grease The Baking Dish
  • 1.5 lbs Halibut
  • 1 Tbsp Extra Virgin Olive Oil
  • Pinches Of Sea Salt + Black Pepper
  • 1/2 Tsp Dried Oregano
  • 1/4 Tsp Red Pepper Flakes
  • 2 Tsp Fresh Lemon Juice

TO SERVE

  • Fresh Italian Parsley, chopped to taste
  • Prepared Couscous (A Garlic & Olive Oil variety highly recommended!), served to taste on the side

Directions:

PREP THE TOPPING

Halve the tomatoes and olives, and crush the garlic

In a large bowl, combine the tomatoes, olives, garlic, capers, lemon juice, olive oil, and herbs

After stirring the above together, add in pinches of sea salt and black pepper and stir again until evenly combined

Set the topping aside

PREP THE FISH

Preheat the oven to 425º

Prepare a 9 x 13 inch baking dish by greasing it with a small amount of olive oil

Remove the fish skin if your fish has it

Pat the fish dry, then place it in the prepared pan

Coat it with 1/2 tbsp of olive oil on each side

Next, on each side of the fish, season it with a pinch of sea salt, a few pinches of black pepper, 1/4 tsp dried oregano, and 1/8 tsp red pepper flakes

Pour 2 tsp of fresh lemon juice on top

Add the tomato/olive topping evenly over top of and around the fish

(Just before placing the fish in the oven is a great time to start up the stove to prepare your couscous or other side dishes!)

BAKE & SERVE

Bake the fish in the oven for 28-30 minutes, or until cooked through and flaky

Prepare the parsley for garnishing

Remove the pan from the oven, and plate the fish with parsley on top and couscous on the side

Enjoy!

[Leftovers can be stored airtight in the refrigerator.]

Coffee Chocolate Chip Pumpkin Bread

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The smell of this Coffee Chocolate Chip Pumpkin Bread in the oven will have you leaping out of bed for breakfast this fall!  The coffee flavor paired with the chocolate, cinnamon, and butter makes this decadent loaf the perfect dessert for breakfast.

The secret is the extra fine coffee grounds!  You’ll want to grind your coffee beans to a flour-like consistency so that they seamlessly blend in with the flour and don’t cause a gritty texture.  I used the finest possible setting on our coffee grinder!  (If you’re aware of the texture of the grounds while eating, they are too coarse.)

I used decaf beans, linked within the ingredient list below, which for all my fellow caffeine-sensitive folks I would definitely recommend!

This Coffee Chocolate Chip Pumpkin Bread recipe was originally created in collaboration with The Bean Coffee Company for Instagram. Visit my page to check out the video tutorial!

(This post contains affiliate links from which I may earn a commission if you make a purchase. Read more here!)

Main Supplies Needed:

  • A Coffee Grinder
  • Parchment Paper
  • A Loaf Pan (approx. 10” x 5”)
  • 1 Medium + 1 Large Bowl
  • A Hand Mixer
  • Toothpicks

Servings: 1 Loaf / 8 Slices

Ingredients:

  • 1.5 Cups All-Purpose Flour
  • 1 Tsp Saigon Cinnamon
  • 1/2 Tsp Baking Soda
  • 1 Tsp Sea Salt
  • 2 Tbsp + 2 Tsp Coffee Grounds, extra finely ground, the consistency of flour, to avoid grittiness
  • 1 Cup Unsalted Butter, melted and cooled
  • 1 Cup Pumpkin Puree
  • 1 Cup Cane Sugar
  • 2 Eggs, room temperature
  • 3/4 Cup Mini Semi-Sweet Chocolate Chips, + 2 Heaped Extra Tbsp To Sprinkle On Top

Directions:

PREP

Let the eggs come to room temperature

Grind the coffee on an extra fine setting and set it aside

Line a loaf pan (approx. 10” x 5”) with parchment paper for easy cleanup as well as for even baking

Preheat the oven to 350º

BAKE

In a medium bowl, mix the flour, cinnamon, baking soda, sea salt, and coffee grounds together with a fork

In a large, microwave-safe bowl, melt the butter in the microwave, then let it cool for 15 minutes

Add the pumpkin, then sugar, then eggs into the large bowl with the butter, then beat them together with a hand-mixer on low until combined

Stir the dry ingredients into the wet ingredients, then finish combining them with the mixer to remove the lumps

Stir in the 3/4 cup of mini chocolate chips

Add the batter into the prepared pan

Sprinkle with the extra mini chocolate chips

Bake for 55 minutes, or until a toothpick comes out clean

Place the pan on a cooling rack and let the bread cool in the pan

Serve and enjoy!

[Leftovers can be stored airtight at room temperature.]

Sausage & Sun-Dried Tomato Pesto Pasta

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Basil-y, garlicky, and cheesy, this Sausage & Sun-Dried Tomato Pesto Pasta is packed with flavor!  It’s a dinner that’s highly customizable, so be sure to check out the variation possibilities!

Feeding a group:

Follow the instructions as they are!

Not feeding a group:

If you’re only feeding one or two people, and the entirety of the dish will not be consumed on the first night, I recommend keeping the components separate.

Make the batch of pesto and store it in the refrigerator.  For each new day:

  • Make the pasta fresh
  • Stir in a serving of the pesto from the fridge
  • Add in the sausages, cheeses, and sun-dried tomatoes

This is because pesto and sun-dried tomatoes do not always reheat well without getting an oily consistency, and it’s a meal that overall tastes ideal when fresh!  (It’s best not to microwave this one.)

Can you use store-bought pesto?

Feel free to experiment!  You can adjust the add-ins to taste based on what variety you use.  This recipe uses the basic ingredients of my Nut-Free Pesto.

Other variations:

This meal is super versatile if you have any dietary restrictions!

  • Gluten-free?  Use gluten-free pasta.
  • Dairy-free?  Use vegan cheeses.
  • Vegetarian?  There are tons of veggie sausages out there!

Main Supplies Needed:

  • A Food Processor
  • A Cheese Grater (unless the cheese is pre-grated)
  • A Large Pot
  • A Colander
  • 10 x 15 Baking Or Serving Dish (or equivalent)

Servings: 6

Ingredients:

PESTO

Equates to approx. 1 1/4 Cups if substituting store-bought

  • 3 Cups Fresh Basil Leaves, packed
  • 3 Cloves Garlic
  • 1 Cup Extra Virgin Olive Oil
  • 3/4 Cup Finely Grated Parmesan Cheese
  • Sea Salt and Black Pepper, to taste

PASTA

  • 1 lb Penne, or pasta of choice

ADD-INS

  • 12 oz Spicy Italian Chicken Sausages, cooked and chopped
  • 1 Cup Sun-Dried Tomatoes, blotted to remove excess oil, and chopped/halved
  • 4 oz Crumbled Feta
  • 1/4 Cup Finely Grated Parmesan Cheese

TO SERVE

  • Extra Sea Salt and Black Pepper, to taste
  • Optional – Red Pepper Flakes, to taste

Directions:

PESTO

Wash, dry, and de-stem the basil leaves

Peel the garlic cloves

Blend the basil leaves and garlic cloves in a food processor, then add in the olive oil and blend again until thoroughly mixed

Once smooth, pour the mixture into a bowl and stir in the 3/4 cup parmesan

Add sea salt and black pepper to taste

Set aside

PASTA

Cook the pasta according to the package instructions

Drain in a colander and set aside

SAUSAGES

While the pasta is cooking, cook the sausages according to the package instructions

Chop into small bite-sized pieces

Set aside

SUN-DRIED TOMATOES

Blot the tomatoes to remove the excess oil from the jar, and chop in half into bite-sized pieces

Set aside

ASSEMBLE

Add the pasta, sausage pieces, and sun-dried tomatoes into a 10 x 15 baking or serving dish (or equivalent)

Stir in scoops of the pesto until well-coated

Mix in the feta and the 1/4 cup parmesan 

Serve with extra sea salt, black pepper, and red pepper to taste

Enjoy!

Whole Wheat Oatmeal Chocolate Chip Cookies

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Soft, chewy, and chocolatey, these Whole Wheat Oatmeal Chocolate Chip Cookies are a warm and comforting addition to any dessert spread.  Delicious eaten straight from the oven, used for ice cream sandwiches, or enjoyed as an after-lunch treat, they’re a go-to at any time of day!

The addition of cinnamon and nutmeg adds a lovely depth of flavor, and the sprinkle of sea salt on top is A MUST for anyone who loves the combination of sweet and salty!  The White Whole Wheat flour doesn’t taste “wheat-y” at all, but adds a nice subtle complexity.

(If you don’t have White Whole Wheat flour on hand, I would recommend substituting All-Purpose Flour over a full, non-white, Whole Wheat Flour for a more similar result.)

(This post contains affiliate links from which I may earn a commission if you make a purchase. Read more here!)

Main Supplies Needed:

  • 1 Large + 1 Medium Bowl
  • A Hand Mixer
  • Plastic Wrap (or equivalent)
  • Parchment Paper
  • Cookie Sheet(s)
  • A Cooling Rack (or Aluminum Foil)

Servings: 4 Dozen Small Cookies

Ingredients:

COOKIES

TOPPING

  • Sea Salt, to taste

Directions:

PREP

In a large bowl, cream together the butter, cane sugar, and brown sugar with a hand mixer

Beat in the eggs one at a time

Stir in the vanilla extract

In a second medium bowl, stir together the flour, salt, baking soda, cinnamon, and nutmeg

Add the dry ingredient into the wet ingredients a little bit at a time, combining with the hand mixer on low

Stir in the oats

Fold in the chocolate chips

Cover the dough with plastic wrap and chill in the refrigerator for 1 hour

BAKE

Preheat the oven to 375º

Add a layer of parchment paper onto a cookie sheet (repeating on a second cookie sheet if available)

Roll the dough into 12 small balls per cookie sheet

Between batches, keep the remaining cookie dough bowl in the refrigerator

Bake the cookies for 8-10 minutes

Transfer the baked cookies to a cooling rack (or aluminum foil) and repeat until all of the dough has been used up

Top with a sprinkle of sea salt to taste

Enjoy!

[Store cooled leftover cookies in an airtight container at room temperature.]