Happy Sunday everyone! I hope yours is filled with baking and an already-clean house and absolutely no chores whatsoever. That is not what mine looks like, but man, we are gettin close to this baby comin’ around you guys.
Today I’m sharing one of those recipes that just brings a smile to your face. And I mean, what recipe filled and covered in sprinkles isn’t like that? I have no idea.
Here’s what I love about shortbread cookies; they hold their shape, they don’t have any eggs so you can munch away on that cookie dough to your hearts content, and they are SUPER easy to make. There’s only 7 ingredients in the whole recipe you guys, and while you DO have to chill them for a bit, the rest requires minimal effort.
We’re starting by beating up softened butter and powdered sugar until smooth, and then adding in vanilla and almond extracts for that flaaaavor. Beat in the flour, salt, and sprinkles, and you’ve got yourself a happy little bowl of cookie dough.
Next, divide your dough into four even-ish sections, and roll each into a log that’s about 1 1/2-2 inches thick. Have some sprinkles poured into a baking sheet on hand, and roll the whole dang log in it. It’ll look something like this:
Then comes the hard part- you have to wrap each log in plastic, and chill them for about an hour. I know it’s hard to wait guys, I get it, and I apologize. but it’s worth it, I promise.
Plus, when the wait is over, you just have to slice up the logs and place each little disc onto a lined baking sheet. Bake ’em up, try not to eat them all, fail, and eat them all.
P.S. If you’ve got someone who needs a little cheering up, this is where it starts you guys. Cookies. Sprinkle cookies that taste like cake and go down easy. It’s the real road to recovery. Enjoy!
In a large bowl, beat together the butter and powdered sugar until smooth. Add in the vanilla and almond extract, flour, and salt, and beat together until a dough forms. Fold in the 2/3 cup sprinkles.
Pour your remaining sprinkles onto a clean baking sheet. Set aside.
Divide your dough into 4 even-ish sections, and roll each section into a log, about 1 1/2 inches in diameter. This does not have to be perfect.
Roll each log into your remaining sprinkles on the baking sheet, pressing the sprinkles into the dough. Then, wrap each log tightly in plastic wrap, and chill for 45 minutes to 1 hour.
Preheat your oven to 325 degrees, and line two baking sheets with parchment paper.
Slice each log into cookies about 1/2 inch thick. Work through one log at a time, keeping the others chilled while you work, and place the cookies onto your baking sheet. They will not spread while baking, so they can be pretty close together.
Bake for 10-12 minutes, or until the edges have just barely started to become golden brown. Cool completely, and enjoy!
Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!
Peanut butter cookies today guys, let’s do it.
I’ve been baking up a storm lately because I know I’m about to totally lose all my freetime in a few months when our little baby girl comes around. I’m both terrified and excited, seems legit at this point.
This is one of those classic recipes that always works, always pleases, and you’ll love the results. There’s a lot of recipes out there for peanut butter cookies that are more simple, even some 3 ingredient recipes. This is not one of those.
BUT the results are more hearty. When I want a cookie, I want something with a little crunch and texture on the outside, and a nice chew on the inside. These have all that, plus chocolate chips. Have I talked about how chocolate is basically health food? It is. Plus PB has tons of protein right? These cookies are basically health food.
This is actually a remake of one of my first cookie recipes on this blog, where I threw bacon into these cookies. P.S.- not my idea. I originally saw this recipe in an issue of Food Network Magazine.
Peanut butter cookies are indulgent. The flavors are strong, lightly sweet with just a hint of salt from the peanuts, and those pops of chocolate running throughout. Speaking of the chocolate though- it’s optional. I mean, it’s a great option, but optional nonetheless.
Also, my coworkers requested this recipe for ages, so smiles were had all around when I finally made em and brought them to the office. As Elliott says, “Link in bio, cookies in office!”
Anyways, enjoy guys!
Preheat your oven to 350 degrees and line two baking sheets with parchment or non-stick sheets.
In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. Set aside.
In a large bowl, beat together the canola oil, butter, peanut butter, sugar, and brown sugar until smooth.
Beat in the eggs, water, and vanilla extract.
Slowly add in the flour mixture, and beat until fully combined. Stir in the chocolate chips.
Scoop the cookie dough in two tablespoonfuls onto your baking sheet, and press down slightly.
Bake for 8-10 minutes, or until the cookies have just started to become golden on the edges. Cool and enjoy!
Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!
Hey guys!! It’s been awhile. Here’s why-
A few weeks ago my best friend in the whole world got married to the man of her dreams. It was an incredible wedding, and also made for a very hectic few weeks!
Also, I just spent an amazing week in Seattle at a conference with some of my favorite co-workers! The conference was so good, and I got to meet some of my SEO heroes, which was so exciting.
Anywho, today I’m keeping things simple. I’ve only been back home from Seattle for a couple days, and somehow still feel exhausted, so I’m taking the easy road on this one. Still though, this recipe is a great one to have in your back pocket.
Shortbread cookies are buttery, lightly sweet, and they don’t have any eggs which means a few things- one is that if you are out of eggs, it’s ok. Two is that if you’ve got kiddos, this dough is a bit more safe to eat raw, plus you can roll and cut it into shapes!
I feel like shortbread cookies are pretty elegant honestly. You can flavor them with anything- vanilla, lemon, almond, thyme, rosemary, honey- literally anything you like. I’ve chosen vanilla with a hint of lemon extract for this go around.
Experiment with them, bake em up, enjoy em anytime guys!
Ingredients
Instructions
Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!
I have no original recipes to share with you guys today. I do, however, have wonderful news. This year, for the first time literally ever, I’ve made cookies that actually look presentable. Real talk, cookies are flippin difficult to decorate.
Pinterest is full of like all these fantastic photos of amazing cookies that look like they were made by the best chefs in the world. And every single year, I try to make cookies that at least resemble these. And then I end up with messy, fairly horrifying situations.
This year, success. I used a lot of great recipes from other blogs out there, and baked way too many cookies, but I did get a good amount of them decorated and adorable. First off, here’s the recipes I used this year:
All of these worked perfectly for me. I think the biggest thing was figuring out the right consistency for my icing, and having the patience to practice. I’m gonna confess something right now, and it’s serious. I actually am kind of bad at following recipes completely. Like I just want to add more vanilla to everything, and I never measure flour correctly because who has time for that. This is probably where the real icing problem was, not gonna lie.
My second tip- do it with friends. Seriously I made so many cookies, and it took longer than expected because I really just wanted them to look perfect, and I was EXHAUSTED by the end. Decorate with friends, it’ll help.
Lastly, use the piping bags and the tips and the whole thing. Setup and cleanup are harder, but the entire rest of the decorating is soooo much easier. It’s worth it! I can’t tell you how much celebrating I did both inside my head, and out loud to other people when I got these babies right.
Merry Christmas you guys!
Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!
Listen, I love classic chocolate chip cookies as much as anyone, but sometimes you just need more than a single dose of the good stuff. I’m talking about chocolate, class it up you guys! Today we’re talking about the most chocolatey cookies, like, ever.
I actually made these last month when things were a bit crazy at work, and since these go so well with coffee, I’m officially calling them a breakfast item.
So, this may sound a bit inexperienced, but I have never used dutch processed (or dark) cocoa powder before now! It’s amazing. I always have an issue with my baked goods not tasting quite as chocolatey as I’d like, and this is changing my life. I’m using Hershey’s Special Dark Cocoa Powder. If you’re looking for a deep chocolate flavor, this is the way to go.
These cookies are chocolate layered on chocolate, and any chocolate lover will go crazy for them, I promise. The three chocolate sources are regular chocolate chips, mini chocolate chips, and the cocoa powder.
There’s a few ingredients that will help intensify the chocolate flavor in any recipe. The first is salt, which of course brings out any flavors in baking, not just chocolate. Then we’ve got vanilla extract, which may seem almost counter-intuitive since many people think of vanilla as an opposite flavor. In baking though, the two are actually very complimentary! Cinnamon is another great option- just a pinch will give your chocolate a kick. Lastly, we’ve got coffee or espresso products. Again, just a small pinch can make a big difference, and the end result won’t actually taste like coffee.
This recipe uses all of these methods to bring out that chocolate flavor. Seriously, when I say triple chocolate, I really mean they taste chocolatey!
Enjoy!
Ingredients
Instructions
Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!
Hey guys! It’s Sunday, and today should always be a day of cookies (pies, cakes, and other misc. baked goods acceptable).
Today I’m sharing a recipe for peanut butter oatmeal chocolate chip cookies, because why settle for just oatmeal, or just peanut butter, or just chocolate chip you guys? Why NOT have all three?
Little known fact- my cookie of choice is oatmeal. This is like 85% due to the fact that when it comes to raw cookie dough, oatmeal cannot be matched. It’s amazing, and that’s before the cookies are even baked you guys, AND it’s amazing with just boring old oatmeal with nothing else.
Can you just imagine how awesome this batch is? Peanut butter is a likely combo with oatmeal, and chocolate is a likely combo with… cookies, okay? Perfection has been born today.
This recipe originated from my middle school home ec class. We had tons of printed recipes at the end of the year in all different colors, all of which we had prepared during the class. The cookies these ones are based off, btw, I totally botched in class- forgot the flour (lol, not that important for cookies, right?), but once I made them at home, I never stopped.
The secret is the mix of blended oatmeal and full oats. The oatmeal powder gives you that toasty flavor more finely woven into the dough, and the whole oats offer the texture that we all associate with traditional oatmeal cookies. You blend the oats in a food processor or blender.
Okay, there’s actually another secret, and it’s super simple: cinnamon. I always add it to cookies because it creates this warm back note to end result that I promise you’ll love.
For good measure, I threw in some peanut butter chips alongside the chocolate. It takes home that peanut butter flavor, and it’s a nice compliment to the chocolate. Anyways, these are optional, so if you choose to leave them out, just replace them with more chocolate chips so you’ve got a good chip-to-dough ratio going on.
Enjoy!
Ingredients
Instructions
Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!
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