Soft Dark Chocolate Chunk Oatmeal Holiday Cookies

Serves 11 Large or 22 Regular Sized Cookies

Total Time 1 hour 30 Minutes

Ingredients

  • 1 cup unsalted butter, room temperature
  • 1 cup light brown sugar, packed
  • 1 / 2 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 cup oats (rolled for a chewier texture or quick-oats for a softer texture)
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup holiday m&m candies
  • 1 cup dark chocolate chunks

Preparation

Preheat oven to 375 degrees Fahrenheit. Line two large baking sheets with parchment paper. Set aside.

In a stand mixer or large mixing bowl, cream together butter, brown sugar and granulated sugar (approximately 3-4 minutes or until creamy). Add in the eggs one at a time, mixing to incorporate after each addition. Add in vanilla extract and mix. Set aside bowl.

In a medium mixing bowl, whisk together all-purpose flour, oats, baking soda and salt. Add this dry ingredient mixture to your large mixing bowl. Stir to combine. It should come together as a thick dough. Pour in the m&m candies and dark chocolate chunks and combine.

Cover the dough and place into the refrigerator to chill for at least 1 hour. Do not skip this step. Chilling allows for flavor development and will prevent overspreading while baking.

To make large cookies: use a 1 / 2 cup measuring cup to portion and form dough into 11 large dough portions. To make regular size cookies: use a 1 / 4 cup measuring cup and form 22 dough portions. Place dough onto your parchment lined baking sheets, leaving at least 2 inches in between each cookie.

Bake cookies 9-10 minutes for large sized cookies or 8-9 minutes for regular sized cookies. A lighter colored baking sheet will likely require the longer bake time while a darker colored baking sheet will likely require the shorter bake time. Remove from the oven when the bottoms appear golden brown and the middle appears soft.

Let the cookies cool and completely set up on the baking sheet for at least 10 minutes.

Store in a closed container for up to three days. Enjoy!

Whole Wheat Zucchini Bread with Oats, Nuts and Seeds, and Dark Chocolate Chunks

Serves 8-10 Slices (Approximately)

Total Time 1 Hour 20 Minutes

Ingredients

  • 1 1/2 cup whole wheat flour
  • 1 / 2 cup oats (either rolled or quick)
  • 1 teaspoon baking powder
  • 1 / 4 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 / 2 teaspoon ground nutmeg
  • 1 / 2 teaspoon salt
  • 1 / 2 cup unsalted butter, melted and cooled
  • 1 cup light brown sugar
  • 1 / 3 cup sour cream
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup grated zucchini, packed, with excess moisture removed with towel
  • 3 / 4 cup dark chocolate chunks (or chocolate chips)
  • 1 / 2 cup nuts/seeds (use walnuts, pecans, sliced almonds, sunflower seeds or a combination of them)

Preparation

Preheat the oven to 325 degrees Fahrenheit and line an 8 x 4 inch (or 9 x 5) loaf pan with parchment paper. Set aside.

In a large mixing bowl, combine the whole wheat flour, oats, baking powder, baking soda, cinnamon, nutmeg, and salt.

Melt your butter in the microwave in 15-second intervals. Continue until butter is just melted, then let it cool slightly before proceeding.

In a separate mixing bowl, whisk together your melted butter, brown sugar, sour cream, eggs, and vanilla extract. Add this mixture to your dry ingredients and stir until just combined.

Finely grate your zucchini. Use a towel and press into the grated zucchini to soak up and remove excess moisture. Pack the grated zucchini when measuring out 1 cup.

To your mixing bowl, add grated zucchini, dark chocolate chunks, and your choice of nuts/seeds. Stir to combine.

Add batter to your lined loaf pan. Top with additional dark chocolate chunks and nuts/seeds if desired. Place in the oven and bake for 50 – 60 minutes, checking for doneness with a toothpick after 50 minutes. Let cool completely before slicing. Store in a closed container for 3-5 days. Enjoy!

Salted Toffee and Dark Chocolate Chunk Oatmeal Cookies

Serves 11 Large Cookies or 22 Regular Cookies

Total Time Less Than One Hour

Ingredients

  • 1 cup unsalted butter, room temperature
  • 1 cup light brown sugar, packed
  • 1 / 2 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 cup oats (rolled oats for a chewier texture or quick oats for a softer texture)
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup dark chocolate chunks (or chocolate chips)
  • 1 cup toffee pieces
  • optional: flakey sea salt to finish

Preparation

Preheat oven to 375 degrees Fahrenheit. Line two large baking sheets with parchment paper. Set aside.

In a large mixing bowl, use a mixer to cream together butter, brown sugar and granulated sugar (approximately 3-4 minutes, scraping the sides of the bowl and beater after the first 2 minutes). Add in the eggs one at a time, mixing to incorporate after each addition. Add in vanilla extract and mix. Set aside bowl.

In a medium mixing bowl, whisk together all-purpose flour, oats, baking soda and salt. Add this dry ingredient mixture to the other large mixing bowl. Stir to combine or use the paddle attachment on your mixer. It should come together as a thick dough. Pour in the chocolate chunks and toffee pieces and combine.

Place the dough into the refrigerator to chill for 30 minutes. Do not skip this step. Not properly chilling the dough will result in over spreading and oily cookies.

Use a 1 / 2 cup measuring cup to form dough into 11 large dough portions. If you would prefer regular sized cookies, use a 1 / 4 cup measuring cup and form 22 dough portions. Place dough onto your parchment lined baking sheets, leaving at least 2 inches in between each cookie.

Bake for 10-11 minutes for large sized cookies or 9-10 minutes for smaller sized cookies. A lighter colored baking sheet will likely require the longer bake time while a darker colored baking sheet will likely require the shorter bake time. Remove from the oven when the bottoms appear to be golden brown but the middle still appears soft. Let the cookies completely cool and set up on the baking sheet for at least 10 minutes. Finish with flakey sea salt if desired.

Store in a closed container for up to three days. Enjoy!

Dark Chocolate Chunk Oatmeal Cookies with Flakey Sea Salt

Serves 10 Large or 20 Regular Sized Cookies

Total Time 1 hour 30 Minutes

Ingredients

  • 1 cup unsalted butter, room temperature
  • 1 cup light brown sugar, packed
  • 1 / 2 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 cup oats (rolled for a chewier texture or quick-oats for a softer texture)
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups dark chocolate chunks, divided

Preparation

Preheat oven to 375 degrees Fahrenheit. Line two large baking sheets with parchment paper. Set aside.

In a stand mixer or large mixing bowl, cream together butter, brown sugar and granulated sugar (approximately 3-4 minutes or until creamy). Add in the eggs one at a time, mixing to incorporate after each addition. Add in vanilla extract and mix. Set aside bowl.

In a medium mixing bowl, whisk together all-purpose flour, oats, baking soda and salt. Add this dry ingredient mixture to your large mixing bowl. Stir to combine. It should come together as a thick dough. Pour in 1 1/2 cups of the chocolate chunks (reserving remaining 1 / 2 cup for later) and combine.

Cover the dough and place into the refrigerator to chill for at least 1 hour. Do not skip this step. Not properly chilling the dough will result in over spreading and oily cookies.

Use a 1 / 2 cup measuring cup to portion and form dough into 10 large dough portions. If you prefer regular sized cookies, use a 1 / 4 cup measuring cup and form 20 dough portions. Place dough onto your parchment lined baking sheets, leaving at least 2 inches in between each cookie.

Bake cookies 9-10 minutes for large sized cookies or 8-9 minutes for regular sized cookies. A lighter colored baking sheet will likely require the longer bake time while a darker colored baking sheet will likely require the shorter bake time. Remove from the oven when the bottoms appear golden brown and the middle appears soft.

Use remaining 1 / 2 cup of dark chocolate chunks to press into the cookies while they are still warm. Let the cookies cool and completely set up on the baking sheet for at least 10 minutes. Finish by sprinkling flakey sea salt over the cookies.

Store in a closed container for up to three days. Enjoy!