Giant Oatmeal Chocolate Chunk Coffee Caramel Cookie

Recipe from Half Baked Harvest

Giant Oatmeal Chocolate Chunk Coffee Caramel Cookie

Ingredients:
For the cookie:186g (1 ¾ cup + 2tbsp) oats
234g (1 ½ cups) plain flour
213g (1 cup) brown sugar
¾ tsp bicarbonate of soda
¼ tsp salt
180ml (¾ cup) canola oil
2 eggs
2tsp vanilla extract
110g milk/dark chocolate, choppedFor the coffee caramel:240ml (1 cup) black coffee
266g (1 ¼ cups) brown sugar
240ml (1 cup) double cream or coconut milk
28g (2tbsp) butter
1tbsp kahlua
salt

2 apples, cored and sliced
pecans, for topping

Method:
1. Pre heat the oven to 180°C/ 350F/Gas 4. Grease a 10 or 12 inch cake pan or oven proof skillet.

2. To make the caramel, combine the coffee and brown sugar in a medium saucepan and boil for 5 minutes. Slowly add the cream and butter, whisking to combine. Return to the boil, reduce the heat and cook for a further 5-10 minutes, until the sauce has thickened and coats the back of a spoon. Do not allow the temperature to exceed 180C. Remove from the heat, stir in the salt and kahlua and set aside.

3. For the cookie dough, mix together the oats, flour, brown sugar, bicarbonate of soda, salt, oil, eggs and vanilla. Once combined, mix in about one cup of the chocolate chunks.

4. Transfer half the cookie dough to the prepared pan, pressing it into the pan to create an even layer. Pour about one cup of the caramel over the top of the dough and spread. Sprinkle with the remaining chocolate chunks and top with the remaining dough.

5. Bake for 20-25 minutes, remove from the oven and leave for 5 minutes before topping with the apple slices, drizzlings of the remaining caramel and pecans.

6. Scoop two tablespoon blobs of cookie dough and douse with the cinnamon sugar. Press the blobs together, shape into a ball and roll in the cinnamon sugar again, before placing on the baking sheet. Repeat with the rest of the dough, spacing each cookie 2 inches apart on the baking tray/s to make about a dozen cookies.

7. Place the baking trays in the centre of the oven and bake for 18-22 minutes, or until just set with tops about to crack. Leave to cool on the trays for a minute before transferring to a wire rack to cool completely. Store in a Tupperware for up to three days.

Gooey Cookies and Cream Bars

Recipe from Willow Bird Baking

Gooey Cookies and Cream Bars

Ingredients:
113g (1/2 cup) butter
124g (1/2 cup + 2tbsp) caster sugar
1 egg
1tsp vanilla extract
208g (1 1/3 cups) plain flour
3/4 cup (around 100g) oreo cookie crumbs
1tsp baking powder
1/4 tsp salt
140g white chocolate bars
191g (1 1/2 cups) marshmallow fluff

Method:
1. Preheat the oven to 180◦C/ 350F/ gas mark 4 and line an 8 inch square tin with buttered foil.

2. Cream together the butter and sugar until pale and fluffy, then beat in the egg and vanilla.

3. In a separate bowl, sift together the flour, oreo crumbs, baking powder and salt. Mix the dry ingredients into the butter mixture until just combined.

4. Divide the dough in two and refrigerate half. Press the other half of the dough into the prepared pan. Place the chocolate bars over the dough (break the chocolate to fit if necessary)- there should be a full layer of chocolate of about 1/4 inch thickness. Add the marshmallow fluff to the top and spread evenly over the chocolate. Take the remaining dough from the fridge and place it on top of the marshmallow layer into a thin, even top layer.

5. Bake for 25-30 minutes or until lightly browned. Allow to cool in the pan before transferring to a wire rack to cool completely and slicing into bars. If desired, just before serving, microwave the bars for 25-30 seconds, until the middle is gooey.

Nutella-stuffed Brown Butter Chocolate Chip Cookies

Recipe from Ambitious Kitchen

Nutella-stuffed Brown Butter Chocolate Chip Cookies

Makes 12

Ingredients:
227g (1 cup) unsalted butter
265g (1 ¼ cups) dark brown sugar
50g (¼ cup) granulated sugar
1 egg
1 egg yolk
1 ½ tsp vanilla extract
1tbsp greek yogurt350g (2 ¼ cups) plain flour
1 ¼ tsp bicarbonate of soda
¼ tsp salt
125g (¾ cup) dark chocolate chips
170g (1 cup) milk chocolate chips
400g jar nutella, refrigerated
coarse sea salt for sprinkling

Method:

1. Melt the butter in a saucepan over a medium heat. After a couple of minutes, once the butter has begun to brown on the bottom, remove from the heat, transfer to a bowl and set aside to cool.

2. Beat together the butter and sugars, then mix in the egg yolk, vanilla and yogurt. Sift in the flour, bicarbonate of soda and salt. Fold in the chocolate chips.

3. Cover the dough in cling film and refrigerator for 2 hours. Preheat the oven to 180C/350F/mark 4. Line a couple of baking trays with baking paper.

4. Measure about 1 ½ tablespoons of the chilled dough, roll into a ball and flatten slightly. Place 1 teaspoon of chilled nutella in the middle and fold the dough around it. Shape the dough into a ball and ensure no nutella is seeping out. Repeat for the remaining dough, then refrigerate the raw cookies for 10 minutes.

5. Place the dough balls on the baking trays, about 2 inches apart. Bake for 9-11 minutes, or until the edges are slightly golden brown and the middles are still a little gooey. Leave the cookies to cool for 2 minutes, then sprinkle with a little sea salt and transfer to a wire rack to cool completely.

Chocolate Chip Nutella Cheesecake bars

Recipe from Bakers Royale

Chocolate Chip Nutella Cheesecake bars

Ingredients:For the cookie layer
225g batch cookie dough (see here)For the cheesecake layer225g cream cheese
80ml (1/3 cup) nutella
1 egg
100g (½ cup) caster sugar
½ tsp vanilla extract
For the chocolate topping
170g chocolate (milk or dark)
1tsp golden syrup
70g (5tbsp) unsalted butter

Method:
1. Preheat the oven to 180c/350F/mark 4 and line an 8x8 inch pan with foil.

2. Press the cookie dough layer into the bottom of the prepared pan.

3. For the cheesecake layer, beat together the cream cheese and nutella, then add the egg, sugar and vanilla. Pour over the cookie dough layer and bake for 15-20 minutes, or until the cheesecake layer has set. Transfer to a wire rack to cool.

4. For the chocolate topping, place the chocolate, golden syrup and butter into a heat proof bowl and set over a pan of simmering water. Heat, while stirring, until all the ingredients have melted together. Pour the mixture over the top of the cheesecake layer and leave to cool to room temperature before refrigerating for at least 8 hours.

Slutty Rice Krispie Bars

Recipe from Bakers Royale

Slutty Rice Krispie Bars

Ingredients:
For the base (2/3 of the following)
200g unsalted butter
100g caster sugar
60g muscovado sugar
170g dark brown sugar
1tsp salt
3tsp vanilla extract
1 egg
1 egg yolk
250g plain flour, sifted
½ tsp bicarbonate of soda
150g chocolate chips
For the ganache
225g dark chocolate, broken into pieces
160ml double cream
For the rice krispie layer
45g unsalted butter
280g marshmallows
140g rice krispies
20 peanut butter cups
20 oreos



Method:
1. Preheat the oven to 180C/350F/mark 4. Line a 9x9 inch pan with foil, leaving a slight overhang.


2. For the cookie dough base, brown the butter in a small saucepan and transfer to a medium-sized bowl. Mix in the sugars, salt, vanilla extract and egg and egg yolk. Mix in the flour, bicarbonate of soda and chocolate.


3. Measure out 450g of the cookie dough and press into the bottom of the prepared pan. The thickness should be about 1/8 inch. Roll out any remaining dough to the same thickness on a separate baking sheet. Bake for 15 minutes, or until crisp at the edges.


4. For the ganache, heat the cream until simmering and pour over the chocolate. Stir until all the chocolate has melted. Set aside for about an hour to thicken.


5. Once the cookie base has cooled, spread half of the ganache on top in an even layer.


6. For the rice krispie layer, place the butter in a large heatproof bowl and set over a pan of simmering water. Once melted, add the marshmallows and continue to heat and stir until completely melted. Mix in the rice krispies and once evenly coated, spread about half of the mixture to a thin, even layer over the ganache.


7. Press the peanut butter cups in even rows over the rice krispie layer, and place an oreo on top of each peanut butter cup. Press the remaining rice krispie mixture on top, pushing into the gaps between the oreos and cups.


8. Spread the remaining ganache on top. Crush the excess baked cookie dough and sprinkle over the top. Cut into 40 pieces.

Chocolate Chip Cookie Peanut Butter Tart

Recipe adapted from Cookies & Cups

Chocolate Chip Cookie Peanut Butter Tart

Ingredients:
For the base(450g cookie dough- ingredients listed below for 900g)200g unsalted butter
100g caster sugar
60g muscovado sugar
170g dark brown sugar
1tsp salt
3tsp vanilla extract
1 egg
1 egg yolk
250g plain flour, sifted
½ tsp bicarbonate of soda
150g chocolate chips
For the filling
200g peanut butter
85g unsalted butter
60g icing sugar, sifted
2tbsp double cream
½ tsp vanilla extract
For the ganache
100g milk chocolate
120ml double cream
pinch salt
To serve
10g milk chocolate, grated


Method:
1. Preheat the oven to 180C/350F/mark 4. Grease the bottom and sides of 9 inch pie dish. 


2. For the base, mix together all the ingredients for the cookie dough, starting with the butter and sugars, then mixing in the remaining ingredients. Press the cookie dough into the bottom and up the sides of the pie dish. Bake for 15-20 minutes, or until pale golden. Leave to cool for 30 minutes.


3. For the filling, beat together the peanut butter and butter. Mix in the icing sugar, followed by the cream and vanilla extract. Transfer the filling to the base and spread evenly. Refrigerate for 30 minutes.


4. For the ganache, break up the chocolate and place in a heatproof bowl. Bring the cream to a boil and pour over the chocolate. Add the salt and stir to combine, then refrigerate for 5 minutes.


5. Pour the ganache over the pie and return to the fridge for an hour. Sprinkle with the grated chocolate and serve.

Slutty Cheesecake bars

Recipe from Bakers Royale

The recipe below yields about 900g of cookie dough; only 225g is needed for one batch of the bars, so the remaining cookie dough can be frozen and used later.

Slutty Cheesecake Bars

Ingredients:
For the base (1/3 of the following)
200g unsalted butter
100g caster sugar
60g muscovado sugar
170g dark brown sugar
1tsp salt
3tsp vanilla extract
1 egg
1 egg yolk
250g plain flour, sifted
½ tsp bicarbonate of soda
150g chocolate chips
For the filling
16 oreos
340g cream cheese
65g caster sugar
1 egg
1tsp vanilla extract
For the topping5 oreos
85g maltesers



Method:
1. Preheat the oven to 180C/350F/mark 4. Line a 20x20cm pan with foil, leaving a slight overhang.


2. For the cookie dough base, brown the butter in a small saucepan and transfer to a medium-sized bowl. Mix in the sugars, salt, vanilla extract and egg and egg yolk. Mix in the flour, bicarbonate of soda and chocolate.


3. Measure out 225g of the cookie dough and press into the bottom of the prepared pan. The thickness should be about 1/8 inch. Bake for 15 minutes, or until crisp at the edges.


4. For the filling, mix together the cream cheese, caster sugar, egg and vanilla extract. Arrange the oreos on top of the cookie base and pour the cheesecake batter on top.


5. Roughly chop the oreos and maltesers and sprinkle over the top of the cheesecake filling. Bake for 35-40 minutes. Leave to cool to room temperature and refrigerate for 8 hours before slicing. 

Mince Pie Cookies

Recipe from Jamie Oliver

Mince Pie Cookies

Ingredients:
250g unsalted butter
140g caster sugar1 egg yolk
zest of one clementine, grated
300g plain flour400g mincemeat

Method:
1. Pre heat the oven to 180°C/ 350F/Gas 4. Line baking trays with baking paper.

2. Cream together the butter and sugar until pale and fluffy. Beat in the egg yolk and clementine zest.

3. Sift in the flour and mix through the mincemeat, reserving a couple of tablespoons.

4.Divide the dough into little blobs and place on the baking trays. Dot the remaining mincemeat over the cookies and bake for 10-12 minutes, or until golden and set on the outside with a soft centre.

Peanut butter Chocolate Chip Cookies

These are the best peanut butter cookies ever, and what's more, the yield is surprisingly large- this one-egg recipe is enough for around 30 cookies, depending on the size you make them. They also freeze really well (just leave out for a few hours to defrost or gently microwave).

Recipe from Smitten Kitchen

Peanut butter Chocolate Chip Cookies

Ingredients:
110g unsalted butter
270g peanut butter
150g caster sugar
100g soft light brown sugar
1 egg
1tbsp milk
1tsp vanilla extract
200g plain flour
¾ tsp bicarbonate of soda
½ tsp baking powder
¼ tsp salt
170g milk chocolate chunks/chips

caster sugar, for dusting

Method:
1. Pre heat the oven to 180°C/ 350F/Gas 4. Line a baking trays with baking paper.

2. Beat together the butter, peanut butter and sugars. Mix in the egg, milk and vanilla extract.

3. Fold in the chocolate chips and roll teaspoon-sized pieces of the dough in the extra caster sugar. Place on the prepared baking trays, leaving about an inch between each blob, press down very gently with the back of a fork and bake for 10-12 minutes.

Chocolate Chip Cookie Bars

The recipe for these bars is almost identical to that of Nigella's chocolate chip cookies, and they taste the same too, so the recipe posted is for the aforementioned cookies, but to be baked in a tin rather than on a tray as individual cookies. They do make a rather nice change to  regular cookies, and result in a slightly different texture. In order to achieve the most benefit from baking the cookie dough this way, I would certainly recommend erring on the side of under-baking.

Chocolate Chip Cookie Bars

Ingredients:
150g unsalted butter
125g soft light brown sugar
100g caster sugar
1 egg, fridge cold
1 egg yolk, fridge cold
2tsp vanilla extract
300g plain flour
½tsp bicarbonate of soda
250g chocolate chips

Method:
1. Pre heat the oven to 165°C/ 325F/Gas 3. Line a couple 9 x 13 inch pan with foil.

2. Melt the butter and let it cool a little. In a separate bowl, mix the sugars together and add the cooled butter.

3. Beat in the cold egg and egg yolk and the vanilla extract until fully incorporated.

4. Sift in the flour and bicarbonate of soda a little at a time and mix together. Fold in the chocolate chips.

5. Transfer the cookie dough to the baking pan and press into the edges. Bake for about 20 minutes, or until lightly browned around the edges. Remove from the oven and leave to cool (and harden a little) on the tray for 5 minutes before transferring to a wire rack to continue cooling.

Double Cookie Dough Ice Cream

Hurrah! The sun has shown his face (a few times, now). I declare that the ice cream machine must now be put to good use. Starting with a double cookie dough ice cream.
This ice cream is twice as good as vanilla cookie dough ice cream! As well as being laced with cookie dough chunks, the base ice cream tastes just like cookies.

A cookie, to bring it up to triple-cookie-status. I can't say I'm too ashamed to divulge that these particular cookies were not home made. 

I found this recipe from Annie's-Eats

Double Cookie Dough Ice Cream

Makes about 1 quart/ 1.14 litres

Ingredients:

For the cookie dough

4tbsp unsalted butter, melted

70g light brown soft sugar (1/3 cup)

¼ tsp salt

30g plain flour (1/4 cup)

½ tsp vanilla extract

130g chocolate chips (¾ cup) 

For the ice cream

1tbsp unsalted butter

480ml double cream (2 cups)

140g dark brown sugar (2/3 cup)

4 egg yolks

pinch salt

2tsp vanilla extract

360ml whole milk (1 ½ cups)

170g chocolate chips (1 cup)

     

Method:

1. For the cookie dough, mix together the butter, sugar and salt. Sift in the flour and mix well. Add the vanilla and chocolate chips. Wrap the dough in cling film and refrigerate.

2. For the ice cream, heat the butter in a saucepan until browned. Whisk in the cream and bring up to  a simmer.

3. In a medium-large bowl, whisk the sugar, and egg yolks together until pale and creamy. Whisk in a little of the warm butter-cream mixture and mix well. Gradually pour in the rest of the cream mixture, continuing to whisk. Add in the salt and pour the mixture back into the saucepan. Heat until the temperature reaches 170F, and the mixture has thickened slightly. Pass through a sieve into a large bowl, mix in the vanilla and milk and leave to cool; cover and chill.

4. Freeze the cool mixture in an ice cream machine according to manufacturer’s instructions. Break up the cookie dough into little chunks and fold through the ice cream  along with the chocolate chips before freezing.