Chocolate Chip Almond Cookies

Hello Cookie Eating Friends–  You know there are some foods that just belong together– peanut butter & jelly,  peaches & cream,  bacon & eggs…  What’s your favorite pair??  Mine is chocolate & almonds!  When the occasional box of See’s candy comes in our door, I search the box for the little mound of perfectly chocolate coated almonds.  Heavenly!

So here’s a great little chocolatey almond cookie.  I made a big batch for an evening with friends and am sorry to say I ate almost I ate almost all the leftover cookies!!  Not too sweet, rich and buttery.  I think you’d like them as much as I do!!

1 cup butter (2 sticks), room temperature*
1/2 cup powdered sugar
1 tab. amaretto** (or vanilla)
2 cups flour
1/2 tsp. salt
1 cup sliced almonds
1 cup mini chocolate chips

With an electric mixer (start on low so ingredients don’t fly out of the bowl!), beat together the softened butter, powdered sugar, amaretto, flour and salt– until it is a bowl of coarse crumbs.  Be patient.  It takes 3 or 4 minutes to combine the butter and flour.

Then add in the almonds and mini chocolate chips and beat it with the electric mixer until the dough all sticks together.

Spread a thin layer of flour on the counter and roll out the dough until it is about 1/4″ thick.  If it sticks to the rolling pin, flour a tiny bit on top as well.

Use your favorite cookie cutter shape to cut them out and lay them on a baking sheet that has been sprayed with cooking spray.  Bake them up at 350 degrees for 12 to 13 minutes until they are golden around the edges. Enjoy!!

*If you’re pulling it out of the fridge (like I did), just give the butter 15 seconds in the microwave.
**I use amaretto because it gives the almond flavor, but at a fraction of the cost of almond extract.  The recipe I worked from used vanilla instead, so that would be great too!

Chocolate Chip Crumble Top Cake

Hello Bakers– Here’s a sweet little cake.  Quick to put together, no frosting to make.  Just a touch of chocolate and all that crumbly topping.  With a scoop of ice cream –just right!


Crumble Topping:
1/3 cup brown sugar
1/3 cup white sugar
pinch of salt
1/2 cup melted butter
1 cup flour

1 1/4 cups flour
1/2 cup sugar
1/2 tsp. baking powder
1/4 tsp. salt
1/3 cup canola oil
1 egg
1 tsp. vanilla
1/2 cup buttermilk
2/3 cup mini chocolate chips

To top it off:
1/4 cup mini chocolate chips
powdered sugar

First make the crumb topping.  In a mixing bowl stir together the brown sugar, 1/3 cup white sugar, pinch of salt and 1 cup of flour.  Pour in the melted butter and stir it up til it’s blended.  Set aside.

To make the cake, in a mixing bowl, mix together the 1 1/4 cup flour, 1/2 cup sugar, baking powder and the  1/4 tsp. salt.  Then stir in the canola oil, egg, vanilla and buttermilk.  Next fold in the mini chocolate chips.

Spoon the batter into a standard 9″x 5″ loaf can (or I used 2 smaller half size pans) that has been sprayed with cooking spray.  Then sprinkle the crumble topping over the batter with your fingers so it looks like coarse crumbs.

Pop it into a 350 degree over for 35 to 40 minutes.  When it comes out of the oven sprinkle the remaining 1/4 cup mini chocolate chips over the hot cake.  When it cools, sprinkle on the powdered sugar through a sieve.  Cut into pretty slices & enjoy!

Cherry Bit Chocolate Chip Oatmeal Cookies

Hello all– We lived in Texas the first 4 years we were married. Larry was in seminary and I taught science all week.  So every Saturday it was the same routine.  He’d study– while I cleaned our student apartment (so tiny, it didn’t take long!) went with 3 friends to grocery shop together, did laundry and then made cookies. So many cookies!  Now days we don’t need weekly cookies…

But for some young friends coming in last Thursday, I pulled out this old recipe.  Homey and sweet and best hot from the oven!

1 cup butter (2 sticks)
1 cup white sugar
1 cup brown sugar
2 eggs
1  1/2 cups flour
1 tsp. salt
1 tsp. baking powder
1  1/2 cups oats
1 cup walnuts, chopped
2 cups chocolate chips
1 cup dried cherries, minced*

With an electric mixer beat the butter, 2 sugars and eggs until they’re creamy.  Then beat in the flour, salt, baking powder and oats.  Finally, use the mixer to blend in the walnuts, chocolate chips and cherries.

Drop the batter by spoonfuls on a cookie sheet sprayed with cooking spray.  Flatten the cookies a bit with the bottom of a heavy glass.

Bake them up at 350 degrees for 11 or 12 minutes.  Be sure to eat at least one hot from the oven!!

*Whole dried cherries are too gummy for me.  I mince them to bits, for their cherry sweetness, but no gummy bites!

Oatmeal Granola Chocolate Chip Cookies


Hello Cookie Lovers–  We have an old family favorite when it comes to cookies around here.  The page in my cooking notebook that has this recipe is stained and faded from so much use.  The original recipe from a friend in Spain called for granola (like here), but over the years we’ve thrown in any flakey cereal in it’s place (no Cheerios please!)  Sometimes we added in nuts or currants or dried cranberries white chocolate chunks.  It’a a basic recipe you can mix up to suit your cookie preferences.  Just trying to say– it’s a good cookie, soft on the inside an crispy around the edges. I think it could become a favorite of your family too.

1 cup butter (2 sticks)
1 cup brown sugar
1 cup while sugar
2 eggs
1 1/4 cup flour
1  1/4 cup oats
1 tsp. salt
1 tsp. baking powder
1 cup coconut
1 cup granola
2 cups chocolate chips

With an electric mixer, beat together butter, 2 sugars and eggs until they are smooth and creamy.  Then beat in the flour, oats, salt and baking powder.  Finally mix in the coconut, granola and chocolate chips.  It will be a stiff batter.

Then drop the cookie dough by heaping tablespoonfuls onto a baking sheet that has been sprayed with cooking spray.  Will make about 3 dozen medium cookies.  Put them in a 350 degree oven for 12 to 14 minutes until they are beautifully browned on top.  Best eaten (at least one or two) hot from the oven!!


Chocolate Chip & Pecan Bars



Hello Cookie-loving Friends– To tell the truth, until now not a cookie has entered my oven this long hot summer.  Baking has been reduced to a few necessary cakes.  But there’s a tinge in the air– could baking season be far off?!  It’s down to the 80’s this week and I’m imagining fall around the corner with apple tarts and orange rolls and batches of brownies!

So when we had our Thursday night crew in last week, I cranked up the oven and made these chocolate-y cookie bars– all the better with pecans (because who doesn’t love pecans??).  They are easy and cut up into neat little squares.


4 tab. butter (1/2 stick)
2 tab. canola oil
1/2 cup white sugar
1/2 cup brown sugar
1 egg
1 tsp. vanilla
1  1/2 cup flour
1/2 tsp. baking powder
1/2 tsp. salt
1  1/2 cup chocolate chips
1 cup pecans, chopped

With an electric mixer blend together the butter, canola oil, white sugar, brown sugar, egg and vanilla until they are smooth and creamy.  Then beat in the flour, baking powder and salt.  Finally add in the chocolate chips and pecans (I keep a small handful of both aside to sprinkle on top to make it prettier)

With your fingers press the dough into a 9″ by 13″ baking dish that has been sprayed with cooking spray.  Pop it into a 350 degree oven for 20 to 25 minutes, until they are lightly browned and cooked through.


Whole Wheat, Bran Chocolate Chip Cookies




Hi cookie eating friends– Loving this new nubble-y version of chocolate chip cookies.  They are hearty and satisfying and really taste like the sort of cookies that should come out of a grandma’s oven.  Lots of nuts and chocolate wrapped in that whole wheat/bran cookie.

I know this is not the first chocolate chip cookie that has crossed paths with this blog– but I think it will the favorite for a long time.  If you are need of cookies, hope you give these a try…

1 cup butter. room temperature
1 cup brown sugar
1/2 cup white sugar
2 eggs
1 tsp. vanilla
1 cup whole wheat flour
1 cup white flour
1/2 cup bran
1/2 tsp. salt
1 tsp. baking powder
1 1/2 cup walnuts, coarsely chopped
2 cups chocolate chips

With an electric mixer, cream together the butter and the 2 sugars.  Then beat in the eggs and vanilla.  Next mix in the wheat flour, white flour, wheat germ, salt and baking powder. Then finally, beat in the nuts and chocolate chips.

Drop the batter by spoonfuls onto a baking sheet sprayed with cooking spray.  And bake them up in a 375 degree oven for 8 to 10 minutes until the cookies a beautiful browned around the edges.  And eat one while they are hot from the oven–delish!




Banana Chocolate Chip Pancakes

IMG_1930Hi breakfast eaters– There’s a walk we like to take down across Balboa Island, over the channel on the ferry and then along Newport Beach.  And there we end up at that “fine dining establishment”– Mutt Lynch’s.  Long rustic wooden tables, lots of hustle & bustle, blaring sports from multiple tvs, views out to the beach, and pancakes,really great pancakes– my favorite being their banana chocolate chip pancakes.

So here’s our at home version, whipped up when the grand-girls came to stay.  I could eat these things all day.

2 smashed bananas
1 cup uncooked oatmeal
1 cup flour
1/4 cup brown sugar
2 tsp. baking powder
1/2 stp. salt
3/4 cup unflavored yogurt
3/4 cup milk
2 eggs
1 tsp. vanilla
1/4 cup canola oil
3/4 cup mini chocolate chips

Smash those bananas to a pulp in a large mixing bowl.  Then stir in the oatmeal, flour,brown sugar, baking powder & salt.  Mix in the yogurt, milk eggs, vanilla and oil.  And finally fold in the chocolate chips.

Spoon the batter (it will be fairly thick) onto a medium heat griddle that has been sprayed with cooking spray.  Will make about 15 fluffy, sweet, thick pancakes.

Just typing this up, makes me want to go stir up a batch!