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Mint Brownie Ice Cream Cake

Mint Brownie Ice Cream Cake recipe by The Wood and Spoon Blog by Kate Wood. A make ahead no churn ice cream cake recipe. Filled with chocolate ice cream made from cocoa powder, and a mint chocolate chip ice cream. Simple and quick brownie recipe on the inside and hot fudge chocolate sauce. You can adapt this recipe to be semi-homemade and you can make ahead this loaf pan cake in advance to serve a crowd. Great summer frozen dessert idea, coated in cool whip or whipped cream. Add chocolate cookies or Oreos if you want! Thewoodandspoon.com

Sometimes, we need a surprise up our sleeves. An extra card in our deck, a furry rabbit hiding in our hat- anything to make our audience think we’re all but magical. Friends, I may be short on trick mirrors and trap doors, but this super simple, make-ahead mint brownie ice cream cake is for sure going to be the disappearing act at your next dinner party. It’s that awesome. So let’s get to it!

You probably already know how much I love no-churn ice cream. There’s always a quart or two in my freezer, because the only thing better than homemade treats is one that is only three ingredients and takes less than 10 minutes to prepare. It makes me feel domestic and awesome, and we all need that sometimes, right? But when I’m looking for a showstopping dessert to share at a gathering of some sort, I want something with a bit more pizzazz, you know? Something that makes everyone lick their plate and exclaim, “SWEET MERCY, WHERE IS THE ANGEL THAT MADE THIS!?”

Mint brownie ice cream cake is the best of both worlds. The cake is delicious to taste and easy on the eyes, but with only three steps, this recipe is also nearly fool proof, with multiple options for simplifying and making ahead. Let me just go ahead and give you the run down.

Mint Brownie Ice Cream Cake

Mint Brownie Ice Cream Cake

Step One: Make the Brownies.

If you’re reading this baking blog, it’s safe to assume you’ve made brownies before. I’ve included the recipe for an easy brownie that I use for frozen desserts, but you could totally use a box brownie mix or even (gasp!) store bought ones. I won’t tell. And your taste testers will have no clue. Promise.

Step Two: Make the Ice Cream.

If there is something easier than making no-churn ice cream, I don’t want to know. Pour the sweetened condensed milk and heavy cream into your mixing bowl and you’re literally already halfway there. For this mint brownie ice cream cake, we split our ingredients in half to make two flavors (because options, duh): a chocolate ice cream and a mint chip ice cream. If you don’t like mint chip ice cream, you can lose that flavor extract and use hazelnut instead. Or how about coconut? Almond? Root beer? Whatever, just use whatever flavor you want, ok? If you’re looking for an ice cream substitute though, I can’t help you, and honestly, we are probably no longer friends. Just kidding. We can still be friends. But don’t push it.

Mint Brownie Ice Cream Cake

Step Three: Assemble Your Cake.

This is probably the hardest part of preparing this mint brownie ice cream cake. If you’re like me and are a bit of a perfectionist when it comes to the looks of your treats, this step will require some attention from you. At this point, you have the option of preparing a chocolate ganache to layer on the inside and garnish the outside of the cake with. You can also crush up some chocolate sandwich cookies if you want an extra layer of crunch in your masterpiece.

Either way, you layer the ice cream with the prepared brownies, and before you can say “Bippity Boppity Boo,” your bag full of ingredients has transformed into this fab mint brownie ice cream cake that will impress the glass slippers off of everyone you know. Mint Brownie Ice Cream CakeSo in short, if you want to make this cake 100% from scratch, you will prepare your brownies, whip up some ice cream, and layer the two with some homemade ganache and whipped cream. But if you want to take easy street, you simply acquire brownies, make some ice cream, and dump it all into a pan with some store bought fudge sauce and chocolate cookies. Literally, the hardest part of making this mint brownie ice cream cake is waiting patiently for it to freeze up. Literally.

More Month of Chocolate 

Our #monthofchocolate extravaganza has been pretty fun these past few weeks. Be sure to look back at the past few blog posts for other chocolaty goodness and recipe inspiration. Somehow two mint chocolate recipes made it into the lineup, which either means I really like mint, or I’m secretly pregnant again (just kidding, Mom, I am not pregnant. Don’t get too excited.) March may have a bit less chocolate in it, but like any self-respecting addict, I won’t be able to stay away for too long. Give this mint brownie ice cream cake a try, and let me know how it goes!

I strongly recommend going ahead and making it this week, wrapping it in foil, and saving it in your freezer for a rainy day. You never know when you might need that fancy trick up your sleeve. Cheers to you and have a terrific Tuesday!

Mint Brownie Ice Cream Cake

You might also like:

Mint Chocolate Sandwich Cookies

Peppermint Icebox Cake

Confetti Ice Cream Cake

No Churn Mocha Brownie Fudge Ice Cream

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Mint Brownie Ice Cream Cake

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5 from 1 review

This mint brownie ice cream cake features a mint chip ice cream and a fudgy brownie layer!

  • Author: Kate Wood
  • Prep Time: 30
  • Cook Time: 30
  • Total Time: 240
  • Yield: 9 Servings
  • Category: Dessert

Ingredients

For the brownies (see notes for shortcut):

  • 4 large eggs
    1 cup sugar, sifted
    1 cup brown sugar, sifted
    8 ounces melted butter (2 sticks)
    1 1/4 cups cocoa, sifted
    2 teaspoons vanilla extract
    1/2 cup flour, sifted
    1/2 teaspoon kosher salt

For the ice cream:

  • 1 (14 ounce) can of sweetened condensed milk
  • 1/2 cup cocoa powder
  • 1 teaspoon vanilla extract
  • 2 cups heavy whipping cream
  • 1 teaspoon peppermint extract
  • Green food coloring, if desired
  • 2 ounces finely chopped semisweet chocolate or mini chocolate chips

For the cake topping:

  • 1 cup crushed chocolate sandwich cookies
  • Either 18 ounce container of non-dairy whipped topping (Cool Whip) or
  • 1 cups heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract

For the ganache (see notes for shortcut):

  • 4 ounces semisweet chocolate, chopped or chocolate chips
  • 4 ounces heavy cream

Instructions

To prepare the brownies:

  1. Preheat the oven to 325 degrees (300 for dark nonstick pans) and spray your light pan with baking spray. This cake can be prepared in an 9” springform pan, or, to prepare a loaf-shaped ice cream cake as I did in my photos, bake the brownie batter in two 9×5″ bread loaf pans. You’ll only use one pan worth of brownies if you opt for the loaf cake, so you can save the rest for later. 🙂
  2.   In the bowl of a stand mixer, beat the eggs until light and fluffy, about 2 minutes. Add sugar and brown sugar and beat to combine. Add the remaining ingredients and stir on low just until combined.
  3. Pour the batter into the prepared pan(s) and bake until a toothpick inserted comes out clean. Bake time is about 45 minutes but will differ depending on the size of pan. Once a toothpick comes out clean, you’re done! Allow the brownies to cool completely before assembling the cake. You can speed up this process by cooling them in the fridge, or by preparing the day before.

To prepare the chocolate ice cream:

  1. Pour half (7 ounces) of the sweetened condensed milk to a large mixing bowl or the bowl of a stand mixer. Add the cocoa powder and vanilla and beat until well combined and no lumps remain. Add one cup of the heavy whipping cream and beat the mixture until stiff peaks form. Set aside in the fridge while you prepare the remaining elements.

To prepare the mint chocolate chip ice cream:

  1. Combine the remaining cup of heavy whipping cream, the remaining sweetened condensed milk, and the peppermint extract, and whip until stiff peaks form. Add two drops (more, if needed) of green food coloring towards the end of the whipping process, if desired. Fold in the chocolate or chocolate chips and set aside until ready to assemble the cake.

To prepare the cake topping:

  1. In the bowl of a stand mixer or in a large mixing bowl, whip the cream on low speed until it is frothy. Increase speed to high, beating until soft peaks form. Add the sugar and the extract and beat until stiff peaks form. Set aside until ready to assemble cake.

To prepare the chocolate ganache:

  1. Place the chocolate in a heat proof bowl. Heat the cream in the microwave or on the stovetop until almost bubbling and steaming. Pour directly on top of the chocolate and cover the bowl with plastic wrap. Allow to sit for about five minutes. Stir with a whisk or rubber spatula until the chocolate comes together and is a smooth ganache. You can heat briefly in the microwave in 5 second increments if it remains a bit lumpy. If the ganache sets out too long, it will thicken back up, so just reheat in 10-15 second increments as needed.

To assemble the cake:

  1. Line a loaf pan or an 8” springform pan with plastic wrap, leaving several inches worth of wrap extending over the sides. This will make the removal process easier.
  2. If preparing in a loaf pan, spread the mint ice cream evenly over the bottom of the pan. Sprinkle chocolate cookie crumbles over top and drizzle in some ganache or fudge sauce. Top with a layer of brownie (see notes). Spread the chocolate ice cream over top and smooth out. Cover with a layer of plastic wrap and freeze for at least 6 hours or overnight, if possible.
  3. When ready to frost, remove the cake from the pan to a serving dish. Peel off all of the plastic wrap and cover with whipped cream or topping. Drizzle the ganache over top and allow to freeze for 2-4 hours or until frozen solid, if desired. Alternatively, you can serve immediately, but keep in mind the hot ganache may melt the cake some. Serve frozen and keep covered with plastic wrap and foil to maintain freshness for up to a week.
  4. If you want to prepare the cake in a round springform pan, I recommend layering as follows: brownies, mint ice cream, chocolate cookie crumbles, ganache, chocolate ice cream. Then freeze your cake and frost with whipped cream as desired. Really you can assemble the cake in any manner you like, but the cake is easiest to cut when the brownies are toward the bottom.

Notes

  • Feel free to use boxed brownies or store-bought prepared brownies. I prefer Ghiradelli Dark Chocolate Brownie mix when using boxed brownies.
  • I recommend preparing your brownies in the pan you plan to assemble the cake in so that the brownie is the same size as the cake. However, you can also crumble your prepared brownies into the cake. It won’t make a difference on the final outcome of the cake.
  • Instead of the chocolate ganache, you can substitute in a store bought hot fudge sauce. Melt slightly in the microwave in 15 second intervals until the sauce is melted but not too hot. Allow to cool slightly before pouring on your cake.
  • You don’t have to use crumbled chocolate cookies in the cake, but the crunch is not. Alternatively, you could use some mini chocolate chips, Thin Mint Cookies, or even chocolate graham crackers!

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Hazelnut Mocha Cream Pie

Hazelnut Mocha Cream Pie is a simple, almost no bake pie make with a chocolate cookie crust, and a Nutella cream cheese and whipped cream filling. This is a chocolate lover dessert topped with extra fluffy stiff peak whipped cream and crunchy toasted nuts / hazelnuts. The pie is a great make ahead dessert to feed a crowd. Icebox pie, icebox cake, no bake pie, easy, simple summer recipe by thewoodandspoon.com

Guess what!? It’s still the month of chocolate around these parts, so you’re getting hit with another decadent, chocolatey treat today. This hazelnut mocha cream pie is a simple, cool and creamy treat that is so good, I think it might make your heart skip a beat. 

My heart already had its fair share of excitement this week, given that we celebrated Valentine’s Day on Tuesday. Brett and I drove to Birmingham to attend a pop-up dinner hosted by our good friend Mac Russell of Shindigs Catering. Shindigs turns fresh, local food into tastebud spankin’ Southern inspired dishes, and I knew this special dinner wouldn’t disappoint. While there were multiple highlights throughout the six courses of dining, you have to know my heart exploded during the dessert course: tiramisu with Nutella coffee. Even just typing the words makes my mouth water.

Mocha Hazelnut Cream Pie

Lucky for me, I get a coffee and Nutella fix with this week’s #monthofchocolate dessert. This hazelnut mocha cream pie is officially my new BFF. A cinch to make and inspired by my favorite peanut butter pie, this little fancy has a chocolate graham cracker crust, a hazelnut and espresso cream cheese filling, and is all topped off with espresso whipped cream and crunchy toasted hazelnuts. This pie is cloud-like with layers of fluffy whipped filling, and the rich, creamy flavors of the chocolate hazelnut spread is offset perfectly by the tangy cream cheese and bite from the espresso.
Mocha Hazelnut Cream Pie

To whip up this pie, we start with a quick bake of the chocolate graham cracker crust. You can skip this part and go straight for a store-bought chocolate cookie crust, but it’s so easy to whip one up- why bother!? While the crust cools, we beat together cream cheese, Nutella, and a bit of sugar, and then fold in some whipped cream that we’ve already dissolved a bit of espresso in. The filling gets topped with a few more dollops of espresso whipped cream, a drizzle more of Nutella, and some toasted hazelnuts before chilling to completion in the fridge. 

Hazelnut Mocha Cream Pie

Hazelnut mocha cream pie takes less than 30 minutes to prepare from start to finish, but you wouldn’t believe it by the taste or looks of it. This pie is easy to beautify and even easier to love, as the coffee and Nutella flavors are a favorite to most these days. You can try different variations of this pie by omitting the espresso, using a pastry crust instead of a cookie crust, or even by opting for cookie butter or peanut butter chocolate spread in place of the Nutella. I love testing out different versions of this pie as it almost always turns out rich, fluffy, and sweetened to perfection. If you try out any versions that are especially delicious, let me know in the comments section below!

Next week is a super special week for me, as it will be my one year blogiversary! I could not be more thrilled to celebrate a year writing to you all, and I have just the thing to celebrate with. (Hint: it has to do with chocolate. Shocking, right?) Stay tuned until next week and have a terrific Thursday! Cheers to you! Hazelnut Mocha Cream PieMocha Hazelnut Cream Pie

For another mocha treat, check out this no churn mocha brownie fudge ice cream

no-churn mocha brownie fudge ice cream

 

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Hazelnut Mocha Cream Pie

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3 from 1 review

This hazelnut mocha cream pie is a light and creamy icebox pie flavored with Nutella and espresso. A chocolate cookie crust and coffee whipped cream makes this pie a sweet treat to feed a crowd!

  • Author: Kate Wood
  • Prep Time: 30
  • Total Time: 30 minutes
  • Category: Pie

Ingredients

For the crust

  • 11/2 cups chocolate graham cracker crumbs (I finely crumble 11/2 sleeves of graham crackers)
  • 5 tablespoons unsalted butter, melted
  • 1/4 teaspoon salt
  • 1/4 cup sugar

For the pie filling

  • 11/2 cups heavy whipping cream
  • 11/2 teaspoon espresso powder
  • 8 ounces (1 block) cream cheese, room temperature
  • 1/2 cup hazelnut spread (I use Nutella)
  • 1 cup confectioner’s sugar
  • 1/4 cup granulated sugar

For the topping

  • 1 cup heavy whipping cream
  • 1 teaspoon espresso powder
  • 1/4 cup granulated sugar
  • 1 tablespoon hazelnut spread (optional)
  • 1 teaspoon cream or milk (optional)
  • 2 tablespoons chopped hazelnuts, toasted (optional)

Instructions

To prepare the crust

  1. Preheat the oven to 375 degress.
  2. Stir all of the crust ingredients together in a bowl, or whiz together in a food processor. Press the crumbs into the bottom and up the sides of a standard 9″ pie plate (note: this recipe will not fill a deep dish pie pan- use the standard sized pan). Bake in the preheated oven for 7 minutes or until the crumbs are set. Set aside to cool completely.

To prepare the pie filling

  1. Combine the heavy cream and espresso powder to allow the powder to dissolve while you prepare the filling.
  2. In a large bowl or the bowl of a stand mixer, beat the cream cheese, hazelnut spread, and confectioner’s sugar on medium speed until smooth and creamy, about 2 minutes.
  3. In a separate medium sized bowl, beat the espresso and cream mixture on low speed until the cream froths. Increase the speed to medium-high, adding the granulated sugar once soft peaks form. Continuing beating just until stiff peaks form.
  4. Fold half of the whipped cream mixture into the cream cheese mixture. Once combined, fold in the remaining whipped cream. Spread the filling into the cooled pie crust.

To prepare the topping

  1. Combine 1 cup of the heavy cream and the espresso powder and allow the powder to dissolve, just as you did before. Once dissolved, whip until stiff peaks form, adding the sugar again at the soft peak stage. Spread the coffee whipped cream on top of the pie filling. If desired, combine the hazelnut spread and 1 teaspoon of cream in a small bowl and then microwave for 8-10 second to melt. Drizzle all over the pie as a garnish and top with the optional toasted hazelnuts.

Notes

Notes

  • Be sure your cream cheese is room temp, otherwise you will have cream cheese clumps in your pie! In a pinch, I slice my cream cheese up into 1 ounce slices and microwave briefly for 10-15 second intervals until it is soft enough. Take care not to cook the cream cheese in the microwave.
  • Espresso powder can be found in the coffee aisle of the grocery store. A high quality instant coffee can be used as well.
  • To toast hazelnuts, put the nuts in a small fry pan over medium low heat. Toss them occasionally. Nuts are toasted when they become fragrant and lightly golden brown.

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Mint Chocolate Sandwich Cookies

Mint Chocolate Sandwich Cookies Recipe by The Wood and Spoon Blog by Kate Wood. Chewy chocolate cookies made from semisweet chocolate filled with a simple Andes mint chocolate ganache. This cookie sandwiches are a fun cookie to make with kids and taste delicious for the chocolate and mint lovers. Make ahead and freeze cookies if you know how to! Find the recipe at thewoodandspoon.com

It’s here, it’s here! Does it feel like Christmas morning, or is it just me? It’s MONTH OF CHOCOLATE ! That time of the year when you get mouth-watering, ooey gooey, chocolate filled// topped// smothered// drizzled// speckled// dipped recipes ALL. MONTH. LONG. Can you even stand it?

Mint Chocolate Sandwich CookiesMint Chocolate Sandwich Cookies

Month of Chocolate

Okay, so #monthofchocolate is not exactly a thing YET, but you better believe that I’m going to do everything I can to make it one. You see, I belong to the small minority of people (outside of the folks at Hallmark) that gets really revved up about Valentine’s Day and all the lovey dovey, heart shaped candy and tacky stuffed animals that come with it. So I decided to dedicate this month to the ingredient that everyone loves most throughout February and serve up all chocolate dessert, all the time. If you happen to belong to the rare breed of human that doesn’t like chocolate (I’m looking at you, Mimi), my apologies. I’m sorry for the onslaught of chocolate recipes and also just sorry for you in life. How do you live without chocolate!?! Maybe I’ll change your mind this month.

Mint Chocolate Sandwich Cookies

What better way to kick off this month-long Augustus Gloop-ish parade of recipes than mint chocolate sandwich cookies. These sandwiches are the golden ticket. Here, two thin and chewy chocolate cookies stack together filled with a fudgy mint chocolate ganache. Sounds like a dream right? My friend Rebecca started serving up cookies galore a few months back. After seeing hers, I knew I had to make something that delicious happen in my kitchen. These mint chocolate sandwich cookies are the product of that dream. I assure you that no one in my house was disappointed about it.Mint Chocolate Sandwich CookiesMint Chocolate Sandwich Cookies

Assembling the Cookies

First, the cookies themselves come together with melted semisweet chocolate chips. Next, the fudgy cookie dough bakes in the oven to form perfectly round and crackle-topped chocolate cookies. After cooling, these little beauties get slathered in a mint chocolate ganache and nuzzled up together to form the most perfect little cookie stack, maybe ever. I use a cookie scoop to keep my cookies uniform in shape and size, but beauty isn’t everything here. If you’d prefer, you can make an extra helping of ganache and simply frost the top of each cookie for an equal cookie to ganache ratio. Sounds like a win to me.Mint Chocolate Sandwich CookiesMint Chocolate Sandwich Cookies

Once prepared, these mint chocolate sandwich cookies wind up being small, thin cookie stacks, just slightly wider than a certain commercially produced chocolate sandwich cookie that everyone in America already knows and loves (cough, Oreo, cough). These mint chocolate sandwich cookies are soft, two bite, fudge cookie dreams that beg for a glass of milk, cup of coffee, and a friend to share them with. I hope you’ll give them a try and stay tuned for all of the chocolate madness that is sure to ensue this month. I have a dazzling few weeks planned for us and I can’t wait to hear how you all feel about it. Later this week, I’ll be sharing the treats you will want to make for your Valentine, BFF, or whoever you’re celebrating on Cupid’s day, so check back on Friday for that. Cheers to you and have a great week!Mint Chocolate Sandwich CookiesMint Chocolate Sandwich Cookies

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Mint Chocolate Sandwich Cookies

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5 from 1 review

The mint chocolate sandwich cookies are thin and chewy chocolate fudge cookies stacked with layers of thick and creamy mint chocolate ganache.

  • Author: Kate Wood
  • Prep Time: 45
  • Cook Time: 30
  • Total Time: 1 hour 15 minutes
  • Yield: 25
  • Category: Cookies

Ingredients

For the cookies

  • 3/4 cup (170 gm) unsalted butter
  • 1 cup (220 gm) brown sugar
  • 1/2 cup (100 gm) sugar
  • 2 tablespoons water
  • 2 cups (340 gm) semisweet chocolate chips
  • 2 large eggs
  • 21/2 cups (325 gm) flour
  • 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon corn starch

For the filling

  • 10 ounces (280 gm) of chocolate mints (Like Andes) or mint baking chips, unwrapped and broken in half
  • 1/2 cup (120 mL) heavy whipping cream

Instructions

To prepare the cookies

  1. In a saucepan over low heat, melt the butter, brown sugar, sugar, and water. Stir occasionally until melted and then add in the chocolate chips. Continue to stir until melted. Once melted, pour the mixture into a large mixing bowl and allow to cool to just lukewarm temp.
  2. Once cooled, add the egg and stir until thoroughly mixed. Then add the flour, powder, soda, salt, and starch and mix just until combined.
  3. Place the dough in the refrigerator to set up for about 30 minutes to 1 hour. The dough should be cold and able to roll into balls.
  4. When ready to bake, preheat the oven to 350 degrees. Scoop out 2 teaspoon sized balls (I use my small cookie scoop), and roll them slightly in your hands to make smooth, rounded balls. Arrange 2 inches apart on a parchment paper lined cookie sheet and bake in the oven for 8-9 minutes or until the edges are set. The cookies should be thin and flat once cooled. Allow to cool completely.

To prepare the filling

  1. Place the mints in a small, microwave safe bowl and pour the cream in a microwave safe measuring cup or bowl. Microwave the cream for about 30 seconds or until the cream started to steam and bubble. Remove the cream from the microwave and pour directly over the chocolate, stirring just slightly to make sure as much of the chocolate is covered as possible. Cover the bowl tightly with plastic wrap and allow to sit for about 5 minutes. Stir the chocolate mixture with a whisk until a smooth ganache forms and all of the chocolate is melted. If your chocolate does not melt completely, place in the microwave for 10 second intervals, stirring until the ganache comes together. Allow the ganache to sit out at room temperate until it hardens slightly to become a thick, frosting consistency chocolate cream.
  2. Once ready to prepare the cookies, scoop approximately 1-1/2 teaspoon sized dollops of the ganache on the bottoms of half of the cookies. Press another cookie on top of each ganache topped cookie and allow to set up or enjoy immediately. You’ll likely have extra filling, but you can certainly use that for drizzling on top of the cookies. The ganache can be stored in the fridge and reheated for use for up to one week.

Notes

  • If your dough is too hard upon removing from the fridge, your cookies may not be as thin and flat when you finish baking them. Allow the dough to sit out at room temp for a few minutes if the dough is ice cold.
  • A cookie scoop is not necessary, but will keep your cookies the same shape and size which is ideal for building a cookie sandwich.

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Recipe adapted from: Jackie Schmidt

Trail Mix Cookies

Trail Mix Cookies recipe by The Wood and Spoon Blog by Kate Wood. Fun cookies to make with kids! These trail mix cookies have raisins, chocolate candies (m&M's), peanuts and oats! The cookies have crisp edges and chewy centers and are simple and easy to make. Requires short time and one bowl to make. Trail mix cookies are good summer camp recipe, school recipe, craft idea to bake with kids. Find the recipe on thewoodandspoon.com

There’s a few things I need to get off my chest today. So if you were in need of another inappropriate post about my breasts- here it is. (!!!)

Let me start with a shout out to all the baby mamas out there that manage to nurse their children for extended periods of time. Ladies, how do you do it? Is there some sort of magic cream or ancient metal nipple shields that I need to know about? When the kid starts teething, do you play through the pain? Because over here, it is just NOT HAPPENING.

Nursing

George is 8 months old today (Why?! How?! When?! Didn’t this just happen yesterday?), and although he is still nursing, I can promise you that his days of voyaging on the Maidens of the Milk (my boobs, obviously) are numbered. Teeth, dwindling supply, and a vivacious 2 year old sister that is highly distracting every time George saddles up to the bar (again, my boobs) has got me counting down the days till we’re done.

I know that a lot of moms really love nursing, and I know that it’s a special bonding experience for mama and her baby. Yes, breast milk has all of the vitamins, and it’s so much less expensive, and the convenience of having a vending machine strapped inside your bra is just a ridiculous benefit to pass up. But George and I have bonded. He’s growing and healthy, I’ve got some milk stored in the freezer, and to be honest, I’d probably empty out all of the money in my purse right now if it meant never having to hear the mechanical “whee-woo, whee-woo, whee-woo” of my Medela breast pump ever again. There’s so many wonderful benefits to breastfeeding, but what I’m trying to say is, I think we’re almost done.

Trail Mix CookiesTrail Mix CookiesTrail Mix Cookies

The most selfish gain I’ve had from getting to nurse my babies is the snacks- those extra calories I get to indulge in each day. At our house, there’s never any shortage of snacks, and recently, we added trail mix cookies to the list of favorites. These trail mix cookies are pretty much always my next snack waiting to happen. Peanuts, chocolate candies, raisins, and oats, all stuffed into a delicious cookie dough that bakes up golden and delicious. A combination of my loaded oatmeal cookie dough and candied walnut chocolate chip cookies, these trail mix cookies are packed with all the trail mix fixin’s and are adaptable to include any other toppings you may have a hankering for. Cashews? Yup. Toffee? Sure. Reese’s Pieces? Do ya thang.

Trail Mix CookiesMaking the Cookies

We tried some trail mix cookies while visiting Blackberry Farm a few weeks ago, and I spent my first few days home making test batches of the cookies to get them just right. The dough starts by creaming butter and sugar until it’s light and fluffy. After adding eggs, vanilla, and a sprinkling of dry ingredients, you dump in all the trail mix goodies you can find. Give the dough a quick chill (or a long one, if you want puffier, chewy cookies), and just try not to eat it all straight from the bowl. It’s that good. These trail mix cookies have crisp edges and chewy centers. If you’re anything like me, you may opt to bake them until they’re golden brown, with little crunchy bits throughout.

Unless you’re an 8 month old on an all-milk diet, you need trail mix cookies in your repertoire. Sweet, salty, or whatever your craving is, these trail mix cookies will satisfy the urge to snack. Give them a try and let me know what you think! There’s loads of other cookie recipes on the cookie recipe page of my site, so give that a check too. Oh, and enjoy this happy little video that I made for you all! Happy Wednesday and cheers to you!

Trail Mix Cookies

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Trail Mix Cookies

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No reviews

With chopped peanuts, raisins, chocolate candy, and oats, these trail mix cookies are sweet, salty, and simple cookies that are sure to please a crowd.

  • Author: Kate Wood
  • Prep Time: 30
  • Cook Time: 30
  • Total Time: 1 hour
  • Yield: 30

Ingredients

  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 cup brown sugar
  • 1 cup sugar
  • 2 eggs
  • 2 teaspoon vanilla
  • 21/4 cups flour
  • 1 cup quick cooking oats
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoon corn starch
  • 1 cup candy coated chocolate (like M&Ms)
  • 3/4 cups unsalted peanuts, chopped
  • 3/4 cups raisins

Instructions

  1. Preheat the oven to 375 degrees.
  2. In a large bowl or in the bowl of a stand mixer, cream together the butter and sugars. Start on low until incorporated and then increase to medium, beating until smooth, creamy, and fluffy, about 2 minutes. Add the eggs and vanilla and beat on low just until incorporated, scraping the sides of the bowl as needed. In a small bowl, combine the flour, oats, baking powder, baking soda, salt, and corn starch. Add the bowl of dry ingredients to the butter mixture and beat on low just until the mixture is combined. Scrape the sides of the bowl as needed and add the chocolate, peanuts, and raisins, stirring on low just until combined.
  3. Scoop 3 tablespoon sized balls of dough (I use a large cookie scoop) about 3 inches apart on to a cookie sheet prepared with a silicone baking sheet or parchment paper. These cookies are large and in charge and they need room on the baking sheet. If the dough is not cool to the touch and slightly firm, place the baking sheet with dough balls in the fridge for about 5-10 minutes to allow the dough to set up- this keeps the cookies from spreading too much. Once ready, place the pan in the oven and bake until the edges and top of the cookie are beginning to turn golden and have set up, about 9 minutes. The centers will still appear underdone. Cool on a cooling rack, or just dive right in and enjoy.

Notes

  • For crunchy, textured cookies, refrigerate for less time and bake a minute or two longer, or until the cookies is golden all over the top. For a chewy, softer cookie, refrigerate the dough for an hour and then bake for recommended length of time.

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Coconut Almond Chocolate Cookies

Coconut Almond Chocolate Cookies Recipe by The Wood and Spoon Blog by Kate Wood. This is a simple, almost paleo recipe that includes shredded coconut, whole almonds and almond butter, vegan chocolate chips or chunks. This is a great healthy almost clean baking cookie for special diets that you can make. Recipe at thewoodandspoon.com

This is a public service announcement to all readers of this blog: I am no longer cool. Though I’m not sure when it happened, I can confidently express to you, with little qualm or uncertainty, that I have officially lost the cool factor. 

One could argue here that I never really was cool, and to be honest, this is entirely possible. After all, how cool could my former bench-warming, unibrow-having, choreographed-dancing self actually have been? Regardless, I am 100% positive that I am officially out of the loop.

Coconut Almond Chocolate Cookies

I gauge most of my coolness against my sister. At 15 years old (that makes me 13 years her senior?!?), my sister, Cheney, dances circles around whatever level of awesome I once thought I had. What she lacks in years she makes up for in a kindness, wit, and strong will that suggests her world view and degree of wisdom is not limited by her numerical age.Within the past few months, Cheney has taught me how to use Snapchat, kept me posted on the Tayvin/Caylor ship, explained to me what “shipping” even is, and helped me navigate the murky waters of shoulderless shirts. On top of that, this chick is well versed in Star Wars trivia, knows every lyric to the “Grease” soundtrack, and has a collection of Kate Spade handbags that this mama is jealous of daily. She’s just so cool. 

These days, teenagers are growing up in an age full of vegan, paleo, gluten-free, dairy-free, and everything-in-between food products. My sister can eat gourmet popcorn and avocado toast with the best of them, and she has definitely taste tested her fair share of kombucha and acai bowls.  Me? I grew up on tub margarine and Yoo-Hoo, and had to Google the spelling of kombucha just a second ago, so that’s pretty much the level I’m at.

Coconut Almond Chocolate Cookies

A few months ago, Cheney came to me professing to have found the best paleo chocolate chip cookies, and I was pretty interested. Not because I’m anywhere close to being a clean eater (I wouldn’t know a good paleo cookie if it sat on my face), but because I strictly adhere to the “No Cookie Left Behind” mantra. So we baked.

The results were surprisingly delicious. My husband, even less educated in the food realm than I, said that they “didn’t taste like a healthy cookie” which is code for “these cookies are awesome!” I’ve since made the paleo chocolate chip cookies for some of my foodie friends and they all had similar responses. 

Coconut Almond Chocolate Cookies

 

The recipe I’m sharing today, coconut almond chocolate cookies, is a spin off of that recipe. You can certainly modify the ingredients slightly to meet your dietary restrictions, but I feel pretty good about eating these bad boys even if they’re not perfectly paleo. The chopped almonds and shredded coconut add an incredible amount of texture to every bite of this sweet and rich chocolate cookie. The coconut oil and unique blend of flours keep these cookies moist and almost cake-like for days after baking, and because the ingredients are less processed than most, I feel pretty good about downing one or two with my morning coffee at breakfast.

To summarize this blog post, I will say the following: I am not cool, my sister is rad, and coconut almond chocolate cookies are pretty much manna from heaven. I’ve got a long way to go in becoming even an ounce as awesome as my worldly little sis, but I’ll work my way there one cookie at a time if I have to. Give these little treats a try and let me know how you like them!

Coconut Almond Chocolate Cookies

Coconut Almond Chocolate Cookies

PS, can we talk about Aimee’s chubby little arms and knee rolls!? Drool.

 

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Coconut Almond Chocolate Cookies

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Coconut almond chocolate cookies are moist cookies that can easily be adapted to meet a range of dietary preferences.

  • Author: Kate Wood
  • Prep Time: 30
  • Cook Time: 30
  • Total Time: 1 hour

Ingredients

  • 3/4 cup almond flour
  • 1/4 cup coconut flour
  • 1/3 cup dark cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 8 tablespoons coconut oil
  • 3/4 cup brown sugar
  • 6 tablespoons almond butter
  • 11/2 teaspoons vanilla extract
  • 1 teaspoon coconut extract
  • 1 egg
  • 1 cup semi-sweet chocolate chips (use dairy free chips, if desired)
  • 1/2 cup shredded coconut
  • 1/3 cup of almonds, chopped

Instructions

  1. Preheat the oven to 350 degrees.
  2. In a bowl, combine the flours, cocoa powder, baking soda, and salt.
  3. In a large bowl or in the bowl of a stand mixer, beat the coconut oil and sugar on medium speed until smooth and combined, about 2 minutes. Add the almond butter and beat for another minute. Add the extracts and egg and beat for one minute, scraping the bowl as needed. On low speed, add the dry ingredients and mix only until combined. Fold in the chocolate chips, shredded coconut, and almonds.
  4. Scoop out 2 tablespoon sized balls of dough on to a parchment or baking mat lined sheet pan. Flatten slightly with the palm of your hand.
  5. Bake for 10-12 minutes or until the cookies no longer appear wet in the middle. Allow to cool completely on a cooling rack.

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Recipe Adapted From: Texanerin

Oatmeal Cookie Chunk Ice Cream

Oatmeal Cookie Chunk Ice Cream Recipe by The Wood and Spoon Blog by Kate Wood. This is a ice cream machine maker recipe inspired by Ben and Jerry's famous oatmeal cookie ice cream. oatmeal infuses the cream and milk mixture and a cinnamon swirl filling and chunks of chewy oatmeal cookies are added to this to make it the best oatmeal cookie filled ice cream ever. Find the simple and fun summer frozen dessert recipe on thewoodandspoon.com

Just so we’re clear, small talk is not my forte. I did not go through the effort of starting this blog so we could chat about the Yankees, the news, or the weather. But on days like today, it bears mentioning that it is hot. It is too. darn. hot. 

Oatmeal Cookie Chunk Ice Cream Recipe by The Wood and Spoon Blog by Kate Wood. This is a ice cream machine maker recipe inspired by Ben and Jerry's famous oatmeal cookie ice cream. oatmeal infuses the cream and milk mixture and a cinnamon swirl filling and chunks of chewy oatmeal cookies are added to this to make it the best oatmeal cookie filled ice cream ever. Find the simple and fun summer frozen dessert recipe on thewoodandspoon.com

A Brief Lament Regarding the Heat

If you happen to be reading this blog from some idyllic land where the temp is currently a comfortably breezy 75 degrees and sunny, please, don’t tell me. Over here, in what is quite possibly America’s armpit, I have pools of sweat collecting behind my knees, in between my boobs, and in just about every other undesirably hot place on my body. Ignorance is bliss and I would rather pretend everyone resides in a town that scorches similar to the surface of the sun, ok?

This should be an example of my dedication to baking: even on Africa-hot days like today, my oven and stovetop still get a workout. Today, I’m testing out a bread pudding recipe, which, to be honest, sounds about as yummy as a bowl of ghost pepper chilies, or, I don’t know, a serving of liquid hot magma

Ice Cream: The Cure for Summer

What I really want on days like today (besides a margarita and a one way ticket to Antarctica) is ice cream. All the ice cream.

I think having to choose a favorite ice cream would be similar to having to pick a favorite child. There’s just so much to love in every flavor. Except for rum raisin. WHO ORDERS THAT?

One flavor that has always comes close to the top of my favorites list is Ben and Jerry’s Oatmeal Cookie Chunk. Do you guys remember that flavor? According to my research, it was a limited batch ice cream that B&J are no longer offering. It was creamy, sweet, and deliciously reminiscent of an oatmeal cookie (sans the raisins.)

Let’s have a moment of silence in remembrance. 

Oatmeal Cookie Chunk Ice Cream

The good news? Today’s recipe is a show off. This oatmeal cookie chunk ice cream is really, really close to my memory of the original. Which means it’s really, really spectacular.

Oatmeal Cookie Chunk Ice Cream Recipe by The Wood and Spoon Blog by Kate Wood. This is a ice cream machine maker recipe inspired by Ben and Jerry's famous oatmeal cookie ice cream. oatmeal infuses the cream and milk mixture and a cinnamon swirl filling and chunks of chewy oatmeal cookies are added to this to make it the best oatmeal cookie filled ice cream ever. Find the simple and fun summer frozen dessert recipe on thewoodandspoon.com

Yes, it’s stuffed to the brim with oatmeal cookie pieces, and of course there’s a little cinnamon sugar swirled in there too, but what really makes this ice cream special is that the milk and cream are steeped in oatmeal. So even the ice cream base tastes like a cookie. WHAT?!?! Mind blown.

How to Make Oatmeal Cookie Chunk Ice Cream

We start with a perfect ice cream base recipe, which, for me, is Jeni Britton Bauer’s recipe. (Sidenote: If you don’t have her book yet, just quit stalking it on Amazon and buy it already. The recipes work, are delicious, and are worth every second of stovetop time in this summer heat.) To Jeni’s vanilla ice cream base, we add in some oatmeal because we want every bite of this oatmeal cookie chunk ice cream to be reminiscent of  those flavors we all know and love. From there, we fold in some chewy oatmeal cookie chunks and a few drizzles of cinnamon sugar goodness. That’s all there is to it! 

Oatmeal Cookie Chunk Ice Cream Recipe by The Wood and Spoon Blog by Kate Wood. This is a ice cream machine maker recipe inspired by Ben and Jerry's famous oatmeal cookie ice cream. oatmeal infuses the cream and milk mixture and a cinnamon swirl filling and chunks of chewy oatmeal cookies are added to this to make it the best oatmeal cookie filled ice cream ever. Find the simple and fun summer frozen dessert recipe on thewoodandspoon.com

The only thing that would make this oatmeal cookie chunk ice cream experience more enjoyable on a day like today is if I could just go to the store and buy it from Mr. Ben and Mr. Jerry. I really don’t want to crank up my stovetop any more on a steamy afternoon  like today, but I will since the forefathers of oatmeal ice cream decided to call it quits on us. Is there a petition we can sign to bring it back??!!

I hope you’re somewhere on a beach with a cold drink in your hand, but if you’re like me, stuck at home with a bad case of boob sweat– make this oatmeal cookie chunk ice cream. You deserve it. 

(PS– Mom, I’m sorry for mentioning my boobs on the internet . Don’t be mad.)

Oatmeal Cookie Chunk Ice Cream Recipe by The Wood and Spoon Blog by Kate Wood. This is a ice cream machine maker recipe inspired by Ben and Jerry's famous oatmeal cookie ice cream. oatmeal infuses the cream and milk mixture and a cinnamon swirl filling and chunks of chewy oatmeal cookies are added to this to make it the best oatmeal cookie filled ice cream ever. Find the simple and fun summer frozen dessert recipe on thewoodandspoon.com
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Oatmeal Cookie Chunk Ice Cream

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This oatmeal cookie chunk ice cream is an oatmeal flavored ice cream base filled with chunks of chewy oatmeal cookie and cinnamon sugar swirls.

  • Author: Kate Wood
  • Prep Time: 45
  • Total Time: 45 minutes

Ingredients

For the oatmeal cookie pieces

  • 11/2 cups all purpose flour
  • 2 cups of quick cooking oats
  • 1 teaspoon baking soda
  • 1/4 teaspoon cinnamon
  • 2 sticks unsalted butter
  • 11/2 cups packed light brown sugar
  • 3/4 teaspoon sea salt
  • 1 teaspoon vanilla
  • 2 large eggs

For the cinnamon swirl filling

  • 1/3 cup corn syrup
  • 1 tablespoon cinnamon
  • 2 tablespoons sugar

For the ice cream

  • 3/4 cup old fashioned oats
  • 22/3 cups whole milk
  • 5 teaspoons cornstarch
  • 2 ounces cream cheese, softened
  • 1/8 teaspoon fine sea salt
  • 11/2 cup heavy cream
  • 3/4 cup sugar
  • 1/4 cup light corn syrup

Instructions

To prepare the oatmeal cookie pieces

  1. Preheat the oven to 350 degrees.
  2. Stir together the flour, oats, baking soda, cinnamon, and salt until combined in a medium sized bowl.In a large bowl, cream the butter until smooth with an electric mixer. Add the sugar, beating until light and fluffy. Add the vanilla and eggs, beating well to combine thoroughly. Add the dry ingredients slowly and mix just until combined.
  3. Pat out the dough into the bottom of an 8″x8″ baking pan and bake in the preheated oven for 30 minutes or until the dough at the center of the pan looks nearly done. Allow to cool at room temperature or in a fridge. Dice 1/2 of the pan into 1/2″ squares just before using. The remaining pieces can be stored at room temperature for 3 days or in the freezer for up to 2 months.

To prepare the cinnamon swirl filling

  1. Combine the corn syrup, cinnamon, and sugar by stirring. Set aside until ready to use.

To prepare the ice cream

  1. Preheat the oven to 350 degrees. Spread the oats out on a small sheet pan and toast in the preheated oven for 10 minutes. The oats should become fragrant but not burned.
  2. Meanwhile, mix two tablespoons of the milk with the cornstarch in a small bowl. In a separate, medium-sized bowl, whisk the cream cheese and salt together until smooth.
  3. In a 4 quart saucepan, combine the remaining milk, cream, sugar, corn syrup, and oats. Bring to a boil over medium heat and boil for 4 minutes. Using a fine mesh strainer, strain the oats from the milk mixture and discard. Pour the milk mixture back into the saucepan and return to the heat. Gradually whisk in the cornstarch slurry and bring back to a boil, stirring constantly. Mixture will thicken slightly and should coat the back of a spoon after about 1 minute. Remove from heat.
  4. Whisk the milk mixture into the cream cheese mixture until smooth and without clumps. Pour the mixture into a gallon sized plastic bag and place it, sealed, in to the ice bath. Allow to chill until cold, adding ice as needed.
  5. Once cold, pour the mixture into a prepared ice cream maker canister and prepare ice cream according to the manufacturer’s instructions.
  6. Once ice cream is finished, smooth, and creamy, layer large spoonfuls into a dish (I use a loaf pan), drizzling with the cinnamon swirl filling and topping with cookie pieces as you layer in the ice cream. Once all of the ice cream has been layered in the dish with the cookies and swirl filling, drag a knife through the ice cream 5-6 times to swirl the components together. Cover and allow to freeze in the freezer for at least 6 hours prior to eating.

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Recipes Adapted From: Jeni Britton Bauer
 

Lemon Lavender Cookies

Lemon Lavender Cookies Recipe by The Wood and Spoon Blog by Kate Wood. Just a few ingredients, lemon zest, sugar, and dried culinary lavender is all it takes to make this simple powdered sugar covered cookies. Similar to mexican wedding cookies. Makes tiny mini cookies. Floral and fragrant. Find the recipe at thewoodandspoon.com

I should start this post with a disclaimer: I love my husband.

If you know Brett, take this time to jot a mental list of his lovable, noteworthy qualities– there’s plenty to boast of. If you don’t know my husband, let me give you the CliffsNotes version: he’s hardworking, funny, incredibly personable, and at an age that I jokingly describe as “halfway to 70”, he’s got muscles that laugh at any notion of a “Dad Bod”. My husband is pretty much the tops and I wouldn’t trade him for a million Ryan Reynolds (and that’s a huge deal, am I right, ladies??)

Lemon Lavender Cookies Recipe

With all that being said, Brett and I have a clear understanding that if, in a tragic twist of fate, Brett is no longer my husband, I will re-marry a Frenchman. Unabashedly, I will take our children, move to France, and marry the first God-fearing, chateau-living, beret-wearing Frenchman that I can find. I have no shame in saying this and Brett is fully aware of my intentions, as we have outlined them in a Sheldon Cooper-esque clause of our unspoken relationship agreement.

For years, I have had a love and admiration for French culture. I love the art, the buildings, the delicately perfect desserts, and the flowery sound of the language. I love the way I feel in Paris and my memories from my visits there are some of my favorite that I have. Yes, my mind is made up and it’s settled: If I’m every unfortunate enough to find myself without Brett, I will find myself in France.

Lemon Lavender Cookies Recipe

 

These lemon lavender cookies remind me of my imaginary life in France. Dainty, buttery, little bite-sized chews of lavender scented lemon cookies taste like the air smells in Provence and make me feel like I’m maybe doing something that Julia Child did in her kitchen. The recipe is a variation of my crispy butter pecan cookies, however, without the nuts, these cookies remain soft and chewy. With only 6 ingredients and 10 minutes of bake time, these lemon lavender cookies are a cinch to whip up. These bite-sized cookies taste delicious as a treat to pair with morning coffee, afternoon tea, or an evening glass of bubbly champagne. 

While lemon lavender cookies don’t taste nearly as good as being married to my husband feels, I’ll take 2 or 10 of these cookies as a little bite of France any day of the week. And in the meantime, I’ll settle for French braids, fries, and kisses. 

Lemon Lavender Cookies Recipe

 

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Lemon Lavender Cookies

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These lemon lavender cookies are buttery and floral bite-sized cookies that bake up quick and taste delicious!

  • Author: Kate Wood
  • Prep Time: 5
  • Cook Time: 20
  • Total Time: 25 minutes

Ingredients

  • 4 tablespoons unsalted butter, cold and cubed
  • 1/4 cup confectioners sugar
  • 3/4 teaspoon lemon zest
  • 1/2 teaspoon culinary lavender
  • Pinch of salt
  • 1/2 cup flour
  • Additional confectioners sugar for dusting

Instructions

  1. Preheat the oven to 375 degrees.
  2. Put butter into a food processor, mini chopper, or stand mixer and process until smooth. Add sugar and pulse until combined and smooth. Add the zest, lavender, and salt, pulsing to combine. Finally, add the flour and pulse just until flour is barely integrated and dough forms big crumbles.
  3. Scoop 2 teaspoons sized balls of dough (I use a small cookie scoop) out on to a baking sheet covered with parchment or a Silpat. Roll dough in between hands to make small rounds. The dough will be pretty dry, this is normal.
  4. Bake for about 11 minutes or until cookies’ edges set and the bottoms are golden brown. Be careful when handling!
  5. Once cooled, dust or toss cookies in a generous amount of powdered sugar.

Notes

  • These cookies are tiny and are best eaten the day of.
  • Feel free to double the batch! It makes just a few cookies.

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Oatmeal Cookies

Loaded Oatmeal Cookies Recipe by The Wood and Spoon Blog by Kate Wood. These are simple stuffed oatmeal cookies loaded with your choice of ingredients. Chunky oats, chocolate chips. dried fruits like raisins and cranberries, or even candies, toffee, or nuts! These oatmeal cookies are simple to make, buttery, and full of brown sugar goodness. You can freeze as well! Find the recipe on thewoodandspoon.com

There’s something about eating oatmeal cookies that makes me think of breakfast. Maybe it’s years of oatmeal with sliced banana and honey for breakfast or dried fruit and oat topped yogurt snacks, but I tell ya what- oatmeal cookies have got me thinking, “man, this dessert feels pretty healthy.”

Yeah, yeah. I know. Wishful thinking. You can’t blame me for trying.

Loaded Oatmeal Cookies Recipe by The Wood and Spoon Blog by Kate Wood. These are simple stuffed oatmeal cookies loaded with your choice of ingredients. Chunky oats, chocolate chips. dried fruits like raisins and cranberries, or even candies, toffee, or nuts! These oatmeal cookies are simple to make, buttery, and full of brown sugar goodness. You can freeze as well! Find the recipe on thewoodandspoon.com

Oatmeal Cookies

I have yet to come to a firm stance on my oatmeal cookie preference. Thin and crisp? Puffy and cake-like? Buttery, crisp edges with a chewy center? The jury is still out on this one, but one thing I do know is that I like my oatmeal cookies fully loaded. If someone created the cookie equivalent to the everything bagel, I would buy and consume them er’ryday. Dried fruit, chocolate chips, a browned butter drizzle… really, just feel free to have your way with my oatmeal cookie. The more the merrier.

Loaded Oatmeal Cookies Recipe by The Wood and Spoon Blog by Kate Wood. These are simple stuffed oatmeal cookies loaded with your choice of ingredients. Chunky oats, chocolate chips. dried fruits like raisins and cranberries, or even candies, toffee, or nuts! These oatmeal cookies are simple to make, buttery, and full of brown sugar goodness. You can freeze as well! Find the recipe on thewoodandspoon.com

These cookies are a toned down version of my ultimate fantasy, maxed out, loaded oatmeal cookie, mainly because I know my husband would be ultra-grossed out by any cookie with a dried fruit to cookie dough ratio any greater than 1:1, but this oatmeal cookie also boasts a super chewy texture alllllll the way through, and enough of a variety of add-ins that nearly every bite is a bit different. They’re also super adaptable in that you can mix and match your add-ins according to your preferences. Don’t like dried cranberries? No problem- try apricots! Want to pack a nutty punch? Sub in chopped pecans or peanut butter chips! This oatmeal cookie is pretty much your oyster, so do as you please with it.

I hope you enjoy this recipe! If anyone has any extra luck with a certain flavor combo, give me the dirty deets below in the comments!

Loaded Oatmeal Cookies Recipe by The Wood and Spoon Blog by Kate Wood. These are simple stuffed oatmeal cookies loaded with your choice of ingredients. Chunky oats, chocolate chips. dried fruits like raisins and cranberries, or even candies, toffee, or nuts! These oatmeal cookies are simple to make, buttery, and full of brown sugar goodness. You can freeze as well! Find the recipe on thewoodandspoon.com

Loaded Oatmeal Cookies Recipe by The Wood and Spoon Blog by Kate Wood. These are simple stuffed oatmeal cookies loaded with your choice of ingredients. Chunky oats, chocolate chips. dried fruits like raisins and cranberries, or even candies, toffee, or nuts! These oatmeal cookies are simple to make, buttery, and full of brown sugar goodness. You can freeze as well! Find the recipe on thewoodandspoon.com

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Oatmeal Cookies

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Chewy oatmeal cookies filled to brim with craisins, toffee bits, and chocolate chips.

  • Author: Kate Wood
  • Prep Time: 30
  • Cook Time: 30
  • Total Time: 1 hour
  • Yield: 24

Ingredients

  • 1 cup (2 sticks) butter, softened
  • 1 1/4 cups packed light brown sugar
  • 1/4 cup sugar
  • 2 eggs
  • 1/4 cup buttermilk
  • 2 teaspoons vanilla
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons cornstarch
  • 1 teaspoon baking powder
  • 2 3/4 cups quick-cook oatmeal
  • 1 cup craisins
  • 1 cup toffee bits
  • 11/2 cup semisweet chocolate chips

Instructions

  1. Preheat oven to 375 degrees.
  2. Cream butter, brown sugar, and sugar together until light and smooth, about 4-5 minutes.
  3. Add the eggs, buttermilk and vanilla, mixing until combined and scraping the bowl as needed.
  4. Combine the flour, baking soda, salt, cornstarch, baking powder, and oatmeal in a separate bowl.
  5. Add to the butter mixture and stir on low until just barely combined. Do not over-mix.
  6. Fold in the craisins, chocolate chips, and toffee bits until well combined.
  7. Cover the bowl and allow the dough to chill in the fridge for about 30 minutes until firmed up to a play-doh consistency. This will help prevent the cookies from spreading too much.
  8. Using an ice cream scoop, portion out 3 tablespoon mounds of dough on to a heavy-bottomed baking sheet. Keep dough balls at least 2 inches apart.
  9. Bake in the oven for about 12, or until golden brown on the outside and barely set on the inside.
  10. Allow to cool for 2-3 minutes on the cookie sheet and then transfer to a cooling rack.

Notes

  • This is a highly adaptable recipe. You can sub in your favorite chocolate, nuts, and dried fruit easily.
  • Be sure butter is room temp and not too soft or hard out of the refrigerator.

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