Salted Dark Chocolate Cranberry Oatmeal Cookies

Salted Dark Chocolate + Cranberry Oatmeal Cookies

1 cup (2 sticks) unsalted butter, room temperature

1 cup firmly packed brown sugar (I use dark brown)

1/2 granulated sugar

2 eggs

1 teaspoon vanilla

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon cinnamon

1/2 - 1 teaspoon salt (depending on preference)

3 cups oatmeal (I use regular quaker oats)

1 cup cranberries (or more if you desire)

1 bag dark chocolate chips

1 bar dark chocolate (70%, chopped)

Preheat oven to 350° F. 

Beat together butter and sugars until creamy. 

Add eggs and vanilla extract; beat well. 

Add combined flour, baking soda, cinnamon and salt; mix well. 

Slowly stir in oats.  Add cranberries and both chocolates and stir until combined.

Refrigerate for about an hour, or until the dough is chilled (can refrigerate up to 24 hours).

Drop by rounded tablespoons onto cookie sheets. 

Bake 10 to 12 minutes or until golden brown.
Sprinkle with a tiny bit of fleur de sel.

Cool 1 minute on sheet and then transfer to a wire rack.

Side notes:  These cookies are very easy to adapt!  I used both the chocolate chips and the chocolate bar because I love these chocolatey and I like the variation between the chunks and the chips.  If you don't, simply omit the chocolate bar.  You can also use milk or white chocolate if you prefer that over dark.  Also, if you aren't into cranberries, you can use raisins... or omit them altogether!  The amount of salt you use is also up to you.  I love salt and sweet together, so I used about 3/4 teaspoon of salt in the dough, and added the fleur del sel after baking.  If you don't like them salty, I would just add 1/2 teaspoon to the dough. 

wrapped up and ready to give away!

Saltine Cracker Toffee

My family has been making this really simple toffee for years, and I don't think I will ever get sick of it. The combination of salty saltine crackers with toffee and chocolate is simply perfect.  It is so easy to make and everyone loves it.  We make tons of batches every year both for our family and to wrap up in cello bags and give away as gifts.  

This recipe is also really easy to adapt, so have fun playing with new combinations.  Try white, milk, or dark chocolate (or a combination!) and top with whatever you want.  This year I've tried sea salt on dark chocolate and crushed peppermint candy on a swirl of dark and white chocolate.

Ingredients

saltine crackers

1 cup brown sugar

1 cup (2 sticks) unsalted butter

1 bag chocolate chips

topping

Heat oven to 400 degrees.  Line a cookie sheet with foil, and then line saltine crackers over the entire cookie sheet.  Melt butter and brown sugar together over medium heat and stir until it boils.  Let boil for 3 minutes, and then pour mixture over the saltine crackers.  Bake for 5 minutes.  Let cool for 3 minutes and then pour chocolate chips over the crackers and toffee.  Let sit for a minute or so, and then start spreading the chocolate lightly with the back of a spoon.  The chocolate should start to melt and become easy to spread.  Once chocolate is spread smoothly, top with sea salt or crushed peppermint candies (or whatever else you chose!) and cool in refrigerator for about 2 hours.
Once hardened, take out of the cookie sheet, peel off the tin foil from the bottom, and cut into pieces.  I recommend keeping these in the freezer until you are going to serve them.  

Merry Christmas!

Chocolate Crackle Cookies

Martha Stewart's Chocolate Crackle Cookies

8 ounces bittersweet chocolate, melted and cooled

1 1/4 cups all-purpose flour

1/2 cup Dutch cocoa powder

2 teaspoons baking powder

1/4 teaspoon salt

8 tablespoons (1 stick) unsalted butter, room temperature

1 1/3 cups light-brown sugar, firmly packed

2 large eggs

1 teaspoon pure vanilla extract

1/3 cup milk

1 cup confectioners' sugar, plus more for rolling

1. Heat oven to 350 degrees. 

2. Chop bittersweet chocolate into small bits, and melt over medium heat in a heat-proof bowl or the top of a double boiler set over a pan of simmering water.  Set aside to cool.  

3. Sift together flour, cocoa, baking powder, and salt.

4. In the bowl of a heavy-duty electric mixer fitted with the paddle attachment, beat butter and light-brown sugar until light and fluffy.  Add eggs and vanilla, and beat until well combined.  Add melted chocolate. 

5. With mixer on low speed, alternate adding dry ingredients and milk until just combined. 

6. Divide the dough into quarters, wrap with plastic wrap, and chill in the refrigerator until firm, about 2 hours.

7. On a clean countertop, roll each portion of dough into a log approximately 16 inches long and 1 inch in diameter, using confectioners’ sugar to prevent sticking. Wrap logs in plastic wrap, and transfer to a baking sheet.  Chill for 30 minutes. 

8. Cut each log into 1-inch pieces, and toss in confectioners’ sugar, a few at a time. Using your hands, roll the pieces into a ball shape. If any of the cocoa-colored dough is visible, roll dough in confectioners’ sugar again to coat completely.  Place the cookies 2 inches apart on a Silpat-lined baking sheet.  Bake until cookies have flattened and the sugar splits, 12 to 15 minutes.

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Lately ::

lavender & perfume

roses in a bud vase for my desk

Salad: quinoa + spinach + green onion + fresh peaches

Dressing: olive oil + pomegranate vinegar + honey + salt + pepper

chalkboard menu

Dessert tasting for C's wedding! Tough bridesmaid duties...

Sweet & Saucy

dark chocolate + caramel + sea salt

lace + textured linen

engagement cheers!

Dark Chocolate Ice Cream ::

Ice Cream Base:

2 cups milk

4 tsp. cornstarch

1 cup heavy cream

1/2 cup sugar

2 tbsp. light corn syrup

1/4 tsp. kosher salt

3 tbsp. cream cheese, softened

Chocolate Sauce:

1/2 cup unsweetened cocoa

1/2 cup brewed coffee 

1/2 cup sugar

1 1/2 oz. bittersweet chocolate 

Instructions:

1. Make the ice cream: In a bowl, stir together 1/4 cup milk and the cornstarch; set slurry aside. In a 4-qt. saucepan, whisk together remaining milk and the cream, sugar, syrup, and salt; bring to a boil over medium-high heat. Cook for 4 minutes; stir in slurry. 

Return to a boil and cook, stirring, until thickened, about 2 minutes. Place cream cheese in a bowl and pour in 1/4 cup hot milk mixture; whisk until smooth. Whisk in remaining milk mixture.

2. Make the chocolate sauce: Bring cocoa, brewed coffee, and sugar to a boil in a 2-qt. saucepan over high heat; cook for 30 seconds. Remove from heat and stir in chocolate. 

3. Stir sauce into ice cream base. Pour mixture into a plastic bag; seal, and submerge in a bowl of ice water until chilled. Pour mixture into an ice cream maker; process according to manufacturer's instructions. Transfer ice cream to a storage container and freeze until set.


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