cookies Archives - Wood & Spoon

Oatmeal Cream Pies

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Children of the 90’s, this one is for you. If the words “oatmeal cream pies” don’t stop you right in your tracks, you didn’t get enough processed food as a kid. For me, treats like these sandwich cookies take me back to the lunchbox days– back to the time when square pizza and mini cartons of chocolate milk reigned supreme. You know- those few minutes of school when you’d do anything to trade your boring PB&J for a Lunchable. If you’re salivating just thinking about it, keep reading. Today, we’re going back in time with these oatmeal sandwich cookies!

Disclaimer: not one part of me actually wants to go back to middle school. I wish I had a photo (Thank God that I don’t) so you could see me in all my prepubescent glory; maybe then you’d know why me and middle school didn’t get along. I was all limbs, braces, and eyebrows, and every inch of me, from my sun-bleached frizz to my neon green toenails, smelling like an explosion of Bath & Bodyworks products. To say it wasn’t pretty is putting it mild. Things were rough.

Although my children are young, I’ve reached the age where a few of my friends have kids who are entering this phase of life. Some of them, probably the ones who rule their classes with their athleticism and good skin, make it look easy. Others remind me of younger me: insecure, uncoordinated, and in desperate need of some dry shampoo. I don’t envy any of them for a second, but every once in a while, I’m reminded of the good things those middle school days included. And no, I’m not talking about a killer metabolism or free time out the ring yang- I’m talking oatmeal cream pies.

Oatmeal Cream Pies

Surely you remember these. Soft, chewy cookies? A sweet and slightly fluffy marshmallow filling? The sticky, comforting combination of the two, every bite better than the last? Oatmeal cream pies have long been one of my favorite processed snacks (and trust me, that’s a lengthy and detailed list), but I have never ever made them on my own. You might remember that a while back we made oatmeal cream pie ice cream sandwiches (seriously, so good), but this recipe is as new to me as it is to you. You’re welcome.

To make these oatmeal cream pies, we start with the cookies. Oats, butter, brown sugar, and molasses come together with eggs, vanilla, and the dry ingredients. These cookies spread a bit in the oven, so we opt for smaller rounds of dough. After a quick bake, we can start on the filling. Butter, sugar, and good, old fashioned marshmallow fluff round out the ingredients for the filling which gets piped or spread in between two cookies. I like to let them set for just a bit to soften the cookies, as the filling seeps in a barely softens each bite. Double you’re welcome.

Give these oatmeal cream pies a try and let me know what you think. While we can’t (and probably shouldn’t?) eat all the same things we did when we were kids, there’s not a thing wrong with a little kitchen reminiscing. This round of memory lane is one me. Happy Friday and Happy Baking, y’all!

If you like these oatmeal cream pies you should try:

Oatmeal Cream Pie Ice Cream Sandwiches
Maple Oatmeal Biscuits
Oatmeal Cookie Chunk Ice Cream
Oatmeal Cookies
Vegan Peanut Butter Oatmeal Chocolate Chunk Cookies

Oatmeal Cream Pies

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These oatmeal cream pies are sandwich cookies featuring soft and chewy oatmeal cookies and a simple marshmallow fluff filling!

Author: Kate Wood
Prep Time: 15
Cook Time: 15
Total Time: 30 minutes
Yield: 18 Cookies
Category: Dessert

Ingredients

For the Cookies:

½ cup unsalted butter, at room temperature
3/4 cup brown sugar
1 large egg
1 tablespoon molasses (optional)
1 teaspoon vanilla extract
3/4 cup all-purpose flour
½ teaspoon baking soda
1/4 teaspoon cinnamon
½ teaspoon salt
1 cup quick cooking oats

For the filling:

½ cup unsalted butter
1 cup powdered sugar
7 ounces marshmallow fluff

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Instructions

To prepare the cookies:

Preheat the oven to 350 degrees Fahrenheit and line 2 sheet pans with parchment paper.
In a large bowl or the bowl of a stand mixer, cream the butter and brown sugar until smooth and combined, about 1-2 minutes. Add the egg, molasses, and vanilla and stir to combined. Scrape the sides of the bowl and add the remaining ingredients. Stir on low just until well-combined.
Use a small cookie scoop to spoon 2 teaspoon sized rounds of dough 2” apart on the prepared cookie sheets. Bake one at a time in the preheated for about 9 minutes or until the edges are set and turning golden. The center of the cookie may still look wet. Remove from oven and allow to cool completely. If you notice your cookies look wonky upon removal from the oven, use the rim of a large glass or jar to nudge them into a rounder, perfected shape. Be sure to do this carefully while they are still fresh from the oven. Continue baking the remaining cookies and allow to cool completely.

To prepare the filling:

Cream the butter and powdered sugar together on medium speed in a large bowl using a hand mixer. Add the marshmallow fluff and stir until well combined. If needed, you can thin the frosting out slightly with a teaspoon or two of water- be careful not to add to much though as this makes for a messy cookie. Spoon the filling into a piping bag fitted with a medium round tip and sandwich the cream in between two cookies of the same size. Alternatively, you can just spread large dollops on with a knife. Enjoy!

Marbled Chocolate Chip Cookies

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Last Thursday, January 12th, a tornado swept through my town of Selma, AL. Our family, home, and business were mostly okay, but the city is another story: trees, bent over and split in half, metal roofs tangled around light poles, whole brick buildings crumbled to the ground, and hundreds left without a livable home. To the human eye, it’s a disaster.

What I’m believing is this: God is still faithful. The hope, love, service I’ve seen playing out does not come from human ability- it’s the heart of Jesus at work in our community. Minutes after the storm passed, neighbors were checking on neighbors, while others, armed with chainsaws and tractors, cleared roads for linemen and emergency officials. There have been stories of countless miracles, one-in-a-million stories that let me know we weren’t abandoned. Even in our state of total destruction, there are glimpses of peace and moments of laughter that tell me this isn’t where the story ends.

I’ve decided not to share photos or my personal story of that day, because, frankly, there’s enough of those floating around already. Instead, I’ll tell you what I am standing on now. Psalm 27:13 says, “I remain confident of this: I will see the goodness of the Lord in the land of the living,” and that is us. God’s provision, goodness, and love is all over our city, and even as we grieve all that has transpired and the steps that are to come, He is working all things for our good.

How to Help

Many, including local churches and the United Way of Selma, are taking donations, and I’d urge you to consider sharing if you’re interested. In addition, please pray for our community. Pray for resources and hope, for fair insurance adjusters and quality construction workers. Pray for timely removal of the debris piles that are already covering most front lawns and sidewalks. And pray that our community would be transformed, hearts turned and healed, by the love of Jesus.

Marbled Chocolate Chip Cookies

We had a number of people in and out of our home that first week after the storm, and thankfully, our generator was rocking. With our grocery store closed, we started preparing what we could from the freezer, and I was particularly grateful for these: marbled chocolate chip cookies. Here, two doughs mix and mingle to create a cookie that is part chocolate, part chocolate chip. Truly, they are divine. Let me tell you how to make them.

We start by making the base dough. Butter and sugar come together in a bowl, followed by eggs and vanilla. Next, the dry ingredients, including flour, leavening, and salt, add in. Finally, the dough is split in two with additional flour added to one half and cocoa powder added to the second. Both get a serving of chocolate chips before handfuls of each are balled together and baked.

These marbled chocolate chip cookies are super fun and even more delicious. Give them a try and let me know what you think! And thank you for your prayers and love for our town. I can’t tell you how valued both are.

Marbled Chocolate Chip Cookies

Print Recipe

These marbled chocolate chip cookies are chocolate and vanilla cookie doughs swirled together and loaded with chocolate chips!

Author: Kate Wood
Prep Time: 10
Total Time: 120
Yield: 24
Category: Dessert

Ingredients

1 cup unsalted butter, at room temperature
¾ cup sugar
1–1/4 cup brown sugar
2 large eggs
2 teaspoons vanilla extract
2 ½ cups plus ¼ cup all-purpose flour
¾ teaspoon baking powder
1teaspoon baking soda
1–1/4 teaspoon salt
¼ cup cocoa powder
2 cups chocolate chips, divided

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Instructions

In a large bowl or the bowl of a stand mixer, cream the butter and sugars together for 2 minutes on medium speed. Scrape sides of bowl and add eggs and extract. Mix on medium speed just to combine. Add 2 ½ cups of flour, baking powder, baking soda and salt and stir until combined combined into a wet sand, consistent mixture. At this point, divide the dough in half- a scale for accuracy really helps here. To one bowl, add the remaining ¼ cup of flour, stirring on low just until combined. To the other bowl, add the cocoa powder, stirring on low just until combined. Add 1 cup of chocolate chips to each bowl and fold to combine. Use a medium-sized cookie scoop to scoop 1-1/2 tablespoon-sized balls of each kind of dough onto a parchment-lined baking sheet. Next, combine a chocolate dough ball with a plain one. I like to split one of the dough balls in half and sandwich the remaining piece of dough in between. Marble the two together, repeating with the remaining dough balls. Cover the baking sheet tightly with plastic wrap. and place in the fridge to firm up, about 2 hours.
When ready to bake, preheat the oven to 350 degrees. Place the dough balls on a parchment-lined baking sheet at least 2” apart and bake in the preheated oven until the edges are golden and the cookie tops are nearly set, about 12-14 minutes. Allow to cool briefly before sharing.

20 Recipes to Make in 2023 (and a Giveaway!)

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20 Recipes to Bake in 2023 from Wood and Spoon blog. These are 20 of the best baked treats, sweets, and desserts with everything from chocolate chip cookies, layer cakes, pound cake loaves, ice cream, pies, and more. Learn how to make easy simple baking as a new year's resolution on thewoodandspoon.com.

HAPPY NEW YEAR! I hope your holiday was full of love, good food, and joy. To celebrate the fresh page that is January, I have two things to offer you: first, a giveaway! Keep reading to learn how to win a copy of my book, HER DAILY BREAD, just in time for the new year. Second, I have rounded up 20 of my personal favorite recipes on Wood & Spoon. If you’ve ever wondered where to begin with the recipes on this site, here it is. Let’s get started!

A Giveaway!

(Note: The contest is now closed) This time of year is normally when I jot down resolutions and goals, but I’ll be honest: I’m not sure where to start this year. Surprisingly, the unknown kinda feels good. While any sort of work goal or personal intention might seem hazy from where I sit on January 4th, I do know what I want more of in 2023. Instead, pursuing the things that fill my heart is a pretty good place to start. I want more intentional time with my family, growing friendships, creative and curious endeavors, and a deepening relationship with God. Surely that’s enough to keep me busy the next 365 days.

If you’re like me in that boat, I want to offer a giveaway for a copy of my book. HER DAILY BREAD is all about how relationship with others, God, and even ourselves intersect with the most simple of things. Plus, with year-long readings and 52 recipes, it’s enough to keep you on pace all year round. If you’d like to win a signed copy, write a comment at the bottom of this post telling me what you want more of in 2023. No resolutions required, just hope and anticipation. Good luck!

20 Recipes to Make in 2023… in No Particular Order

Second, here’s a few recipes to make in 2023! These are my most favorite of favorites- salty chocolate chip cookies, the fluffiest red velvet cake, and a creme brûlée custard that is absurd. If you’re looking to expand your baking horizons, these are the recipes to make in 2023.

1. Shortbread Cookies
2. Southern Coconut Cream Pie
3. Funfetti Cake
4. Eleven Madison Park Granola
5. Blueberry Maple Pie
6. Cookie Dough Truffles
7. Banana Crumb Cake
8. Kitchen Sink Cookies
9. Best Ever Chocolate Chip Cookies
10. Creamy Rice Pudding
11. Mini Buttermilk Biscuits
12. Best Mini Muffins
13. Creme Brûlée Frozen Custard
14. Banoffee Pie
15. Vegan Peanut Butter Oatmeal Chocolate Chunk Cookies
16. No-Churn Strawberry Pretzel Pie Ice Cream
17. Red Velvet Cake
18. Cinnamon Sugar Cake
19. Overnight Cinnamon Rolls
20. Marble Loaf Pound Cake

Does this get you ready to bake!?!? I hope so. Be sure to enter the giveaway below, and let me know what you’re looking forward to in 2023. Happy Wednesday, y’all, and as always, happy baking!

Freezer Cookie Dough

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IT’S HERE! Truly, I can’t believe it’s been a whole year since my first book, HER DAILY BREAD, came into the world. Today, to celebrate, I’m sharing one final recipe from the book AND giving away a few copies. If you’re interested in a freezer cookie dough recipe or a free book, let’s dive in!

HER DAILY BREAD

First, let’s back up to HER DAILY BREAD. Do you have a copy? Have you been enjoying it this year? Are you currently reading through the month of December, eating your way through all the cookies and festive stories? One of the biggest blessings of this year has been connecting with readers who are digging into the book. After a decade of dreaming, years of work, and so much love poured into those pages, it’s incredibly rewarding to hear from people who identify with it. The texts and emails you’ve written, the shares on social media, and all the random comments from strangers I run into mean so much. Your support is heart-filling, and I couldn’t be more grateful.

Half Birthday Cake Tutorial and Recipe by Wood and Spoon blog. Learn how to transfer a simple single layer vanilla cake into a fun celebratory half birthday cake! The recipe for this simple vanilla cake with vanilla buttercream is a great way to celebrate everyday occasions like half birthdays. Find the recipe and how to on the woodandspoon.com

To say thank you, I want to give away a few copies! Leave a comment at the bottom of this post telling me what you’re grateful for this year. I’ll mail a few WRAPPED copies out into the world- just in time for Christmas. HER DAILY BREAD makes a great gift for the people in your life, so be sure to snag a copy here! With 365 daily readings, including 52 recipes, it’s the gift that gives and gives all year round. In the meantime, let’s talk freezer cookie dough.

Freezer Cookie Dough

In the South, last-minute visitors happen all the time. When people show up unannounced or in the final hour, I love to have a few yummy things to share with them. This recipe for freezer cookie dough allows all of that to happen. Small rounds of dough freeze up in individual portions that can be baked from frozen in less than 15 minutes. Warm, gooey cookies on the fly? YES PLS.

The dough starts out as any other. Softened butter creams together with sugar and brown sugar until smooth. Vanilla extract and eggs follow, and the dry ingredients come last. I love to use whatever chocolate I have on hand- semisweet chips, chopped white chocolate, or even candy-coated chocolates. Basically you can add 2 cups of whatever mix-ins your heart desires; this recipe is adaptable! Scoop rounds of dough onto a parchment paper-lined baking sheet and freeze until solid. Place frozen dough balls in a freezer storage bag or container and store until ready to bake. Simply preheat the oven to 360 and watch the magic unfold!

With Christmas right around the corner, you will be glad to have this recipe (and a copy of my book!) ready for sharing. Be sure to enter the giveaway and know how truly grateful I am to all of you. Happy Wednesday and Happy Baking! *Note: Giveaway now closed.

Freezer Cookie Dough

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★★★★★

5 from 8 reviews

Make-ahead cookie dough to freeze and bake at a moment’s notice!

Author: Kate Wood
Prep Time: 5
Total Time: 5 minutes
Yield: 36
Category: Dessert

Ingredients

1 cup unsalted butter, at room temperature
¾ cup sugar
1–1/4 cup brown sugar
2 large eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
¾ teaspoon baking powder
1teaspoon baking soda
1–1/4 teaspoon salt
2 cups chocolate chip cookies

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Instructions

In a large bowl or the bowl of a stand mixer, cream the butter and sugars together for 2 minutes on medium speed. Scrape sides of bowl and add eggs and extract. Mix on medium speed just to combine. Add the flour, baking powder, baking soda and salt and stir until combined. Add the chocolate chips and stir on low to combine. Use a medium-sized cookie scoop to scoop 1-1/2 tablespoon-sized balls of dough onto a parchment-lined baking sheet. Place in the freezer to firm up briefly, about 30 minutes, and then place the dough into a feezer-safe container or bag. Freeze up to 2 months.
When ready to bake, preheat the oven to 360 degrees. Place the dough balls on a parchment-lined baking sheet at least 2” apart and bake in the preheated oven until the edges are golden and the cookies are set, about 12-14 minutes. Allow to cool briefly before sharing.

Snickerdoodle Sandwich Cookies

Hello, Fall

Last weekend, we celebrated a friend’s birthday with an outdoor dinner and bourbon tasting. With about 20 or so friendly faces and a spread of barbecue and booze, the party was destined to be a good one. In the evening, we pulled out the fire pit and even a few quilts to wrap up in as the sun went down. The evening change in weather almost surprised me- Hello, fall. Fancy seeing you here.

Later that week, my kids found a bag of marshmallows and asked for a fire of their own. We toasted s’mores spread thick with peanut butter and crunch bar candies, and Charlie remarked (from under his fuzzy blanket) that he felt cozy. He was right. All of us mildly bundled and sitting still around the mesmerizing flicker of a fire felt about as cozy as I’ve been in months. Fall does that for some of us- slower moments, closer moments, warmer moments.

Maybe that’s why fall always ends up being my favorite. I love the layers and firesides and change it brings. Just like my body welcomes the change of weather, my heart welcomes the change of pace and intimacy this season brings. Cozy, indeed.

Snickerdoodle Sandwich Cookies

These snickerdoodle sandwich cookies are the ultimate in cozy. Soft, chewy, cinnamon-scented cookies and a textured brown sugar and cinnamon butter cream filling- honestly, perfection. These cookies were inspired by my favorite cinnamon sugar cake , and I love the added oomph a sandwich cookie offers.

These cookies are smaller in diameter, but pretty thick. If you’re serving more than a small crowd, you can easily double (or triple!) with little time added. Consider this your perfect fireside chat kind of a cookie- warm, cozy, and totally delicious.

I hope you get a chance the make these snickerdoodle sandwich cookies. In the meantime, happy Tuesday and happy baking!

If you like these snickerdoodle sandwich cookies, you should try:

Pumpkin Whoopie Pies
Sugar Cookie Double Doozies
Cinnamon Sugar Cake
Mini Cinnamon Rolls

Snickerdoodle Sandwich Cookies

Print Recipe

These snickerdoodle sandwich cookies feature two thick and chewy cookies sandwiched with a brown sugar and cinnamon buttercream!

Author: Kate Wood
Prep Time: 15
Cook Time: 15
Total Time: 30 minutes
Yield: 14
Category: Dessert

Ingredients

For the cookies:

½ cup unsalted butter, at room temperature
¾ cup sugar
1 large egg
1 teaspoon vanilla extract
1–1/3 cups all-purpose flour
¾ teaspoon cream of tartar
¼ teaspoon baking soda
½ teaspoon salt

For rolling the cookies:

2 tablespoons sugar
¾ teaspoons cinnamon

For the filling:

¼ cup unsalted butter, at room temperature
¾ cups powdered sugar
3 tablespoons brown sugar
¾ teaspoon cinnamon
¼ teaspoon salt
1–2 teaspoons milk, as needed.

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Instructions

Preheat the oven to 350 degrees Fahrenheit and line two rimmed baking sheets with parchment paper. Set aside and begin making the cookies.
In the bowl of a stand mixer, cream the butter and sugar together on medium speed until fluffy, about 3 minutes. Add the egg and vanilla extract, stirring to combine. Add the flour, cream of tartar, baking soda, and salt. Stir on low just until combined.
In a small separate bowl, combine the sugar and cinnamon for rolling the cookies. Use a small cookie scoop to portion out 2 teaspoon sized rounds of dough. Roll quickly in your hands and toss in the sugar mixture. Repeat this process with all the cookie dough, spacing the balls out 2 teaspoons apart on the parchment lined pans. Bake the one at a time in the preheated oven for about 9 minutes, or until the edges of the cookies are set and the tops are beginning to crack. Allow to cool completely.
Once cool, make the filling. Combine all the ingredients except for the milk in a medium-sized bowl and stir on low to combine into a thick, clumpy mixture. Add the milk, 1 teaspoon at a time, until it has smoothed into a thick buttercream. Spread a small dollop (or pipe!) of buttercream on half of the cookies and sandwich the filling with a second cookie. I like to allow my cookies to set in the fridge, covered, for about 20 minutes prior to enjoying.

Tie Dye Macarons

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Treats like these tie dye macarons remind me how fun it is to create. Anyone else totally in it for the DIY? Personally, I have long been the girl who loves to make things with her two hands. Whether it’s a latticed pie or a homemade quilt, I find so much satisfaction in having done it myself. In today’s post, arts and crafts time meets the kitchen with these macarons. Let’s talk about them!

Over the past few years, there have been a number of crafty baked goods on this site. I mean, baking IS a craft, right? But some treats really take it to the next level. ( Sugar cookie pops, royal icing transfers, or homemade sprinkles, anyone?) Today’s recipe for tie dye macarons definitely falls into the artsy realm. I started testing this recipe for Aimee’s tea party we hosted a few weeks ago, and they were beloved. Even my boys couldn’t get enough of them! So today I get to give you the ins and outs on these fun and colorful cookies.

Tie Dye Macarons

Making homemade macarons is not for the faint of heart. They require a good deal of precision, time, and effort. Still, the reward of delicate and colorful French cookies is more than enough to get many of us in the kitchen. These tie dye macarons come together like any other recipe. Instead of coloring the batter one single color, we divide it in three and mix up three colors. As the three batters combine in the piping bag, a swirled tie dye effect comes out in the cookie shells. The cookies retain their color and swirl as they bake, and the end result is delightful!

Give yourself plenty of time when planning for these tie dye macarons. They always take a bit longer than I think they will, and the process is not to be rushed. Thankfully, the cookies keep well at room temperature for days; you can even put them in the freezer! For more on making macarons, check out my other macarons recipes here. Give these cookies a try and let me know what you think! Happy Friday and Happy Baking!

If you like these tie dye macarons you should try:

Pastel Lofthouse Cookies
Chocolate Cutout Cookies
Vegan Funfetti Cookies
Marbled Sugar Cookies

Tie Dye Macarons

Print Recipe

Learn how to make colorful homemade tie dye macarons with a simple vanilla cream cheese buttercream filling.

Author: Kate Wood (adapted from Tessa Huff)
Prep Time: 45
Cook Time: 20
Total Time: 120
Yield: 36 Cookies
Category: Dessert

Ingredients

For the macaron shells (recipe adapted from Tessa Huff):

1–1/4 cups plus 1-1/2 tablespoons (158 gm) almond flour
1–1/4 cups (158 gm) powdered sugar
105 gm egg whites (from 3 or 4 eggs)
½ cup (100 gm) granulated sugar
Food coloring, 2-3 colors

For the frosting:

4 ounces room temperature cream cheese
2 ounces room temperature unsalted butter
2 cups powdered sugar
Pinch of salt
½ teaspoon clear vanilla extract

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Instructions

To prepare the macarons:

Line two of three baking sheets with parchment paper templates or silicone baking mats set over the templates and fit a large piping bag with a plain round tip.
In a food processor, combine the almond flour and confectioner’s sugar and process the mixture for 1-2 minutes, stopping once to scrape down the bowl, until the almond flour is finely ground. Sift the mixture through a fine-mesh sieve into a large bowl. Discard any large chunks left in the sieve or grind again until fine.
In the bowl of a stand mixer fitter with a whisk attachment (make sure both are clean and grease-free!), whisk the egg whites on low speed until they begin to foam, form small tight bubbles, and turn opaque. Over the course of a couple of minutes, very gradually increase the speed to medium while slowly adding the granulated sugar. Mix on medium-high until stiff peaks form.
Using a kitchen scale (precision really matters here!), divide the eggs whites evenly among 3 different bowls. Divide the dry ingredients in thirds as well, adding 1/3 to each bowl of meringue. Add 2-3 drops of food coloring to each bowl ( I used pink, blue, and yellow) and begin folding the meringue and almond mixture together, five to ten folds. Scrape in the meringue from the mixer bowl and continue to fold the mixture until incorporated, rotating the bowl as your go. Every so often, gently deflate the meringue by smearing the batter around the side of the bowl. Stop folding once the correct consistency is achieved: the batter should flow very slowly like lava. Repeat this process with the remaining two bowls of meringue.
Begin filling the prepared piping bag with the macaron batter. Fold back the top of the bag, and, laying it flat-ish, scrape about ½ of the first color meringue mixture into the bag. Top with the second and third colors. Unfold the bag and squeeze the mixture toward the tip, squeezing out a bit to discard until the colors start swirling in. Holding the bag straight down, pipe the macarons. Once one baking sheet is full, tap the bottom of the sheet a few times in each corner with the palm of your hang. Set aside and repeat with the remaining prepared baking sheet(s), refilling your bag as needed. Set the piped macaron shells aside to rest for 20 to 40 minutes, until a skin forms over the shells and the tops feel dry to the touch.
Preheat the oven to 325 degrees with a rack in the center position.
Bake the macaron shells once sheet at a time for 12 to 14 minutes, until the tops feel secured to the feet but wiggle very slightly when nudged.
Remove the baking sheet from the oven and place it on a wire rack. Let the macaron shells cool on the baking sheets for at least 5 minutes. Repeat to bake and cool the remaining shells.

To prepare the filling and finish the macarons:

When ready to fill the macaron shells, combine the cream cheese, butter, salt, sugar, and vanilla in a large bowl with a hand mixer on medium speed until smooth, about 30 seconds to a minute.
Match each macaron shell with another shell of the same size. Pipe a small round of the cream mixture on one half of each match leaving a small 1/8” border around the shell so the cream doesn’t squish all the way out of the sides. Sandwich the frosting with the other shell and allow the macarons to firm up prior to enjoying.

Strawberry Shortbread Cookies

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The other day, I found myself googling, “What are the dog days?” Unknowingly, the term had registered in my brain, and even though I couldn’t fully define what it meant, I knew I was living it. It turns out, I was partially right. The dog days, according to Merriam-Webster, is the hottest period of the year, usually between July and August, and it has also become synonymous with a general sense of sluggishness. Can anyone relate?

We’ve been doing all sorts of things to keep the dog days at bay: swimming, beaching, frozen cocktails, and even a fairly elaborate collection of sprinklers. We’ve made no-churn ice cream, taken rides in inner tubes, and cranked our outdoor fan up to high, but so far, not much has protected us from the muggy sleep cloud formally known as an Alabama Summer. One would think that after nearly 20 years in the south I would be used to it, but I’m just not sure one can ever acclimate to 100 degrees temperatures when there’s a toddler crawling on your lap.

To beat the heat, we’ve been having fun doing some indoor things too, like the tea party Aimee and I threw for her classmates last week. We made lemonade punch, macarons, and these little strawberry shortbread cookies, and it was as precious as it was delicious. We loved this recipe so much that I have decided to share it with you today!

My favorite go-to shortbread cookies recipe has become a sleeper hit on this site. So many of y’all love them! When the idea of a fruity shortbread cookie came to mind, I knew we could start safely with my original recipe. Here, butter, sugar, brown sugar serve as the basis for a buttery, melt-in-your-mouth cookie. Freeze-dried strawberries add flavor and texture, and a white chocolate drizzle makes them extra sweet. The cookies can be made ahead and the dough only takes minutes to put together. Talk about a win-win!

If you’re looking for a summery recipe requiring little effort, look no futher than these strawberry shortbread cookies. Happy baking!

If you like these strawberry shortbread cookies you should try:

Shortbread Cookies
White Chocolate Ganache Shortbread
Citrus Shortbread Cookies
Brownie Shortbread Bars
Strawberry Rhubarb Crumb Bars

Strawberry Shortbread Cookies

Print Recipe

These strawberry shortbread cookies are loaded with bits of dried strawberries and topped with a white chocolate drizzle!

Author: Kate Wood
Prep Time: 10
Cook Time: 15
Total Time: 25 minutes
Yield: 40
Category: Dessert

Ingredients

1 cup unsalted butter, at room temperature
¼ cup brown sugar
¼ cup sugar
1 teaspoon vanilla extract
1–3/4 cups all-purpose flour
½ cup cornstarch
1/8 of salt
¾ cup finely chopped freeze-dried strawberries (dried raspberries also work well!)
½ cup white chocolate chips

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Instructions

Cream together the butter, brown sugar and sugar just until barely combined. Scrape the sides of the bowl and add the flour, cornstarch, and salt. Mix just until barely combined, adding the strawberries at the end. Dump the dough out onto a clean work surface and bring the dough together into a ball with your hands. Roll it out into a log about 1-1/2-2” thick and wrap in plastic wrap. Refrigerate the dough for two hours or overnight if desired.
When ready to bake preheat the oven to 350 degrees. Slice into ¼-1/2” thick slices and place 2” apart on a baking sheet lined with parchment paper. Bake in the preheated oven for about 18-20 minutes or until the edges are golden brown and the centers are set. Allow to cool.
Gently melt the white chocolate in a microwave safe bowl in 20 second increments, stirring regularly to keep the chocolate from seizing. Use a piping bag or a fork to drizzle the white chocolate onto the cookies, allowing it to set prior to enjoying!

Chewy Peanut Butter Oreo Cookies

1 Comment / Cookies, Cookies and Bars

Peanut Butter Oreo Cookies by Wood and Spoon blog. These are soft, thick, and chewy peanut butter cookies sweetened with brown sugar and loaded with chocolate sandwich cookie pieces. These cookies and cream cookies have a nice balance of salt and sweet due to the peanut butter, and they stay soft and fresh for days. Learn how simple these cookies are on thewoodandspoon.com

Cookies don’t always get the credit they deserve. When it comes time for celebrations, big days like birthdays and weddings, retirements parties and grand openings, cakes are the go-to dessert that people can’t get enough of. But even though cake gets most of the glory, cookies are the comfort favorite that, for many people, smell and feel and taste like home. Today, Brett and I are celebrating 9 years (!!!) of marriage, and to honor our special day, I’m sharing a special over-the-top recipe: chewy peanut butter Oreo cookies.

We’ve talked about Brett and I’s wedding before. Remember? I’m the crazy person who decided to make their own wedding cake. But as I came across our wedding photos the other day, I was reminded that it wasn’t the cake that was the highlight of the dessert show; it was the cookies. My caterer had the idea of serving warm (and I mean FRESH from the oven) chocolate chip cookies with little jars of chocolate milk. It was the single most talked about bite of food on our very delicious day, and I love memories of Brett and I eating leftover ones in the car on the way to our hotel. Cookies, even without all the piped details, stacker tiers, and fancy fillings, are the thing people love to remember.

These chewy peanut butter Oreo cookies are likely to be a new favorite in our house. Each cookie is soft and fluffy with just the right amount of chew. The peanut butter comes through well but without being overpowering, and the little chunks of chocolate sandwich cookie add a discrete flavor that would be hard to pick up on if you couldn’t see the dark flecks throughout.

Making the cookies:

To make these cookies, we start with the fats. Peanut butter and unsalted butter come together with brown sugar and regular granulated sugar, just until smooth. The egg and vanilla are stirred in next, and the dry ingredients follow. For the Oreos, I opted to roughly chop them by hand so that most of the pieces were 1/8-1/4″ in size. A few smaller and larger pieces are great for added texture in the cookies. Although the dough feels dry, it’s plenty moist enough to pack into large round balls before baking until set.

If you happen to be celebrating today, I hope you’ll consider making these chewy peanut butter Oreo cookies. They are a crowd pleaser that tons of people are sure to enjoy. Happy Wednesday and Happy Baking!

If you like these chewy peanut butter Oreo cookies you should try:

Cookies and Cream Cookies
Peanut Butter Caramel Pretzel Chocolate Chip Cookies
Vegan Peanut Butter Oatmeal Chocolate Chunk
Peanut Butter Chocolate Chunk Cookies
Peanut Brittle Cookies

Chewy Peanut Butter Oreo Cookies

Print Recipe

★★★★★

5 from 1 reviews

These chewy peanut butter Oreo cookies are loaded with chocolate sandwich cookies and salty peanut butter flavor!

Author: Kate Wood
Prep Time: 10
Cook Time: 10
Total Time: 20 minutes
Yield: 16
Category: Cookies

Ingredients

¾ cup creamy peanut butter
½ cup unsalted butter, at room temperature
¾ cup light brown sugar, packed
¼ cup sugar
1 large egg
1 teaspoon vanilla extract
1–1/4 cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
1–1/4 cups roughly chopped chocolate sandwich cookies (about 12 Oreos)

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Instructions

Preheat the oven to 350 degrees Fahrenheit and line a sheet pan with a piece of parchment. Set aside.
In a large bowl, beat together the peanut butter and butter until combined and smooth, about 1 minute. Add the brown sugar and sugar, stirring on medium to cream, about 1 minute. Add the egg and vanilla extract and stir to combine. Scrape the sides of the bowl. Add the flour, baking soda, and salt, stirring on low to combine. Slowly stir in the sandwich cookie pieces just until combined.
Use a large cookie scoop to portion our 3 tablespoon-sized balls of dough. The dough is crumbly- feel free to pack balls with your hands and gently press down to barely flatten them into puck shapes. Bake the cookie dough in batches spread out 2” apart on the prepared pan for about 10-11 minutes in your preheated oven. The cookies won’t be browned on the top. Allow the cookies to set and cool almost to room temperature before removing from pan. Enjoy!

Peppermint Brownie Cookies & HER DAILY BREAD!

3 Comments / Cookies, Cookies and Bars

Peppermint Brownie Cookies by Wood and Spoon Blog. These are chewy crackly chocolate brownie cookies scented with mint and sprinkled with sea salt! The recipe comes from my new book, Her Daily Bread, and makes for a terrific holiday treat. Learn more about the recipe and how to make these crinkly brownie cookies on thewoodandspoon.com

It’s here!! HER DAILY BREAD is finally out in the wild, available for your immediate consumption all over the United States. As of today, I am officially a published author, and if you find me with little red marks all over my arms, it’s probably because I’ve been pinching myself ever since I woke up this morning. In a lot of ways, I’m kinda in shock; I’ve waited for this day for a few years now, and even long before that, I was endlessly dreaming of it. I’ve heard people say that writing a book is a lot like having a baby, and I’ll let you in on a little secret: they’re not wrong.

From the bottom of my wide-open (and slightly anxious!) heart, I want to thank you for your support. Wood & Spoon was one of the first leaps of faith I ever dared to take, and it was scary! Since then, there’s been very few days that I haven’t been glad I did. This book, HER DAILY BREAD, is the culmination of all the recipes, social media posts, email blasts, and burned batches of cookies. All that work, the support from this community, and a whole lot of favor has opened more doors than I probably would have dared to dream of a few years ago, and I am just so incredibly grateful.

Thank you for showing up here. Thanks for your encouragement. Thank you for sharing your stories with me and for welcoming me into your kitchens. My hope is if you buy the book (and I hope you will!), that it feeds your heart in special ways. I hope you’re encouraged, filled up with love, and inspired to connect with the people around you in meaningful ways.

Peppermint Brownie Cookies

These peppermint brownie cookies are a recipe from my book. Anything peppermint + chocolate is always a win in our family, and these chewy baked treats are no exception. Here, melted chocolate and cocoa powder lend rich flavor and texture, and peppermint extract adds a subtle pop of flavor that makes these cookies undeniably holiday-ish. I love these cookies for Christmas parties, after-dinner treats, and cookie exchanges, and if you happen to be one of those people who can’t choose between brownies and cookies, these will knock your socks off. Promise.

Enjoy this brand new recipe for peppermint brownie cookies, and don’t forget to check out HER DAILY BREAD. It would make a terrific holiday gift for the special ladies in your life, and there’s still plenty of time to get it before Christmas! Learn more about the book here, and, again, THANK YOU, thank you, thank you. Happy baking and happy reading!

If you like these peppermint brownie cookies, you should try:

White Chocolate Peppermint Cookies
Chocolate Peppermint Olive Oil Cookies
Peppermint Brookies
Peppermint Mocha Macarons

Peppermint Brownie Cookies & HER DAILY BREAD!

Print Recipe

★★★★★

5 from 1 reviews

These peppermint brownie cookies are chewy, chocolate and peppermint scented cookies with crackly brownie tops and flakes of sea salt!

Author: Kate Wood
Prep Time: 10
Cook Time: 10
Total Time: 20 minutes
Yield: 24

Ingredients

½ cup unsalted butter, chopped
1 cup semisweet chocolate chips
3 large eggs
½ cup sugar
½ cup light brown sugar
1 teaspoon vanilla
1 teaspoon peppermint extract
1 cup all-purpose flour
3 tablespoons Dutch-processed cocoa powder
1 teaspoon baking powder
Pinch of salt
Fleur de Sel, optional

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Instructions

Preheat the oven to 350 degrees and line two baking sheets with parchment paper.
Add a cup of water to the bottom of a small saucepan, and place a medium heat-safe glass bowl, one large enough to sit on top of the saucepan, on top. Add the butter and chocolate chips to the bowl and heat the pan over medium heat, stirring the butter and chocolate regularly to melt gently. Once melted, remove from heat and allow to cool slightly while you start on the eggs.
In a large mixing bowl or bowl of a stand mixer, whip the eggs, sugar, and brown sugar on medium speed until pale and thickened slightly, about 2-3 minutes. Stir in the extracts and the carefully drizzle in about a ¼ cup of the warm chocolate mixture, mixing in right away to prevent the eggs from cooking. Add the remaining chocolate mixture and stir just until combined. Add the flour, cocoa powder, baking powder, and pinch of salt and use a rubber spatula to fold the dry ingredients into the batter. Once uniform throughout, use a medium cookie scoop or a spoon to scoop out 1-1/2 tablespoon sized rounds of batter on the prepared cookie sheets. The batter is very loose, so be sure to space out the cookies, at least 3 inches apart. Bake the pans one at a time in the preheated oven for 12 minutes or until the cookie tops are cracked and the crack lines no longer appear extremely wet. Remove from oven and sprinkle lightly with fleur de sel. Repeat this process with the remaining dough until it has all been used. Enjoy once cooled!

Santa’s White Christmas Cookies (and a sneak peek at my book launch party!)

Leave a Comment / Cookies, Uncategorized

Santa's White Christmas Cookies by Wood and Spoon blog. These are chewy white chocolate cookies scented with coconut and espresso powder, inspired by Barnie's White Christmas Coffee. These coffee lover's cookies are a great dessert to serve at Christmas and holiday cookie exchanges. Find out how to make these simple easy Christmas cookies on thewoodandspoon.com

Y’all, I can hardly believe it: just ONE MORE WEEK until Her Daily Bread is released into the wild and onto coffee tables everywhere. Excuse me while I lose my mind and squeal (!!!) If you hadn’t heard (and how could you not? I feel like I’ve been jabbering on about this for months!), my first book is being published on December 14th, and I am so thrilled to get it into your hands. For now, I’m excited to share a few photos from the book launch party we hosted last week (as well as these Santa’s White Christmas Cookies!) with you today.

The Launch Party(!!)

Last Friday, we hosted a launch party in our little town of Selma to celebrate the pending release of HDB. What started as an invite list of a few close family and friends quickly expanded to include all sorts of fabulous women that I have grown to love and admire. One of my favorite things about small towns like Selma is that they are endlessly supportive of their neighbors. I found this event was no exception. At one point, just a few minutes before the party started, I looked around to see 30-or so women lighting candles, plating desserts, and freshening up flowers, everyone scurrying around and lending a hand to make sure everything was as beautiful as I envisioned. Truly, I felt so loved. The shared joy for this book felt so tangible. It’s a great picture of what love in a community of good humans looks like.

While Her Daily Bread is incredibly personal, the writing of the book was collaborative from the start. Most of the stories and recipes included in its pages aren’t exclusively mine to tell; they’re moments and bitesthat were first experienced alongside of people who have generously fed into my life for years. With just a few days left until the book is officially released, I hope you’ll consider continuing the collaborative effort. Buy a copy, and if something fills your heart (or belly!) in a unique or wonderful way, pass it on. Share a copy of the book, a nibble of food from one of the recipes, or an encouraging word to a friend. Everyone has a seat at the table, and I’m so excited that you’ve found your way to mine. For more information on the book, including pre-order incentive information and ordering links, you can click here!

Santa’s White Christmas Cookies

While I’m in full-on book mode, I know most of you are gearing up for Christmas. With that, I wanted to share a yummy new cookie recipe that I think will be perfect for cookie exchanges and Christmassy desserts: these Santa’s white Christmas cookies.

I grew up frequenting the Barnie’s Coffee shop at the mall with my Mom. Although I didn’t partake in the coffee at the time, I loved the smell of the shop, particularly around the holidays when their special blend, Santa’s White Christmas, was available for purchase. These cookies are a tribute to those flavors: espresso, white chocolate, and just a little hint of coconut. Truly, they are delightful!

These Santa’s white Christmas cookies are fancied-up with a little coffee-flavored icing, and take incredibly with a cup of coffee or a glass of milk. If you’re planning to bake in the coming weeks, I hope you’ll consider popping this yummy coffee-scented dough into your ovens. These cookies make for a yummy treat for coffee and chocolate lovers alike! Happy Wednesday and Happy Baking!

If you like these Santa’a White Christmas Cookies you should check out:

Espresso White Chocolate Chunk Cookies
White Chocolate Caramel Pretzel Cookies
White Chocolate Peppermint Cookies
Toffee Espresso Chocolate Chip Cookies
Mocha Cookies

Santa’s White Christmas Cookies

Print Recipe

These Santa’s White Christmas Cookies are chewy white chocolate cookies scented with espresso and coconut!

Author: Kate Wood
Prep Time: 10
Cook Time: 10
Total Time: 20 minutes
Yield: 36 Cookies
Category: Cookies

Ingredients

For the cookies:

1 cup unsalted butter, at room temperature
¾ cup sugar
¾ cup light brown sugar, packed
2 teaspoons vanilla extract
2 large eggs
2 teaspoons instant coffee or espresso granules
2–1/4 cups all-purpose flour
1 teaspoon baking soda
1–1/4 teaspoons salt
1 cup caramel baking chips
1 cup white chocolate baking chips
1 cup sweetened coconut flakes

For the drizzle (Optional):

½ cup powdered sugar
¾ teaspoon instant coffee or espresso granules
2–1/2 tablespoons heavy cream, plus more as needed.

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Instructions

To prepare the cookies:

Preheat the oven to 350 degrees Fahrenheit and line two baking sheets with pieces of parchment paper. Set aside.
In a large bowl or the bowl of a stand mixer, cream the butter, sugar, and brown sugar on medium speed together until smooth. Add the vanilla and eggs, stirring on low until smooth. Scrape the sides of the bowl and add in the flour, baking soda, and salt. Stir on low just until combined. Add the baking chips and coconut and stir. Scrape the sides of the bowl and fold in any unincorporated bits. Cover and chill the dough briefly if it appears too soft.
Use a medium cookie scoop or a spoon to portion out 1 tablespoon sized mounds of dough. Roll to smooth in your hands and space balls of dough out 2” apart on the prepared baking sheets. Bake until the edges are set and the tops are beginning to bronze, about 10 minutes. Allow to cool briefly prior to drizzling or enjoying.

To prepare the drizzle (optional):

Combine all of the ingredients with a whisk in a small bowl. Drizzle or pipe onto cookies, adding more cream as needed to get to the desired consisitency.

cookies

Oatmeal Cream Pies

If you like these oatmeal cream pies you should try:

Oatmeal Cream Pies

Ingredients

For the Cookies:

For the filling:

Instructions

To prepare the cookies:

To prepare the filling:

How to Help

Marbled Chocolate Chip Cookies

Marbled Chocolate Chip Cookies

Ingredients

Instructions

A Giveaway!

20 Recipes to Make in 2023… in No Particular Order

HER DAILY BREAD

Freezer Cookie Dough

Freezer Cookie Dough

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Instructions

Hello, Fall

Snickerdoodle Sandwich Cookies

If you like these snickerdoodle sandwich cookies, you should try:

Snickerdoodle Sandwich Cookies

Ingredients

For the cookies:

For rolling the cookies:

For the filling:

Instructions

Tie Dye Macarons

If you like these tie dye macarons you should try:

Tie Dye Macarons

Ingredients

For the macaron shells (recipe adapted from Tessa Huff):

For the frosting:

Instructions

To prepare the macarons:

To prepare the filling and finish the macarons:

If you like these strawberry shortbread cookies you should try:

Strawberry Shortbread Cookies

Ingredients

Instructions

Making the cookies:

If you like these chewy peanut butter Oreo cookies you should try:

Chewy Peanut Butter Oreo Cookies

Ingredients

Instructions

Peppermint Brownie Cookies

If you like these peppermint brownie cookies, you should try:

Peppermint Brownie Cookies & HER DAILY BREAD!

Ingredients

Instructions

The Launch Party(!!)

Santa’s White Christmas Cookies

If you like these Santa’a White Christmas Cookies you should check out:

Santa’s White Christmas Cookies

Ingredients

For the cookies:

For the drizzle (Optional):

Instructions

To prepare the cookies:

To prepare the drizzle (optional):

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