I’ve been spending a lot of time downtown, working freelance on content strategy at an ad agency. The agency is having a Halloween party baking contest. So, I thought I would test a few recipes before I decide on an entry. These Devil’s Double Dark Chocolate Cookies just might be the evil winners. 😀
I think the unique, delectable taste of these devil-made-me-do-it indulgences is due to two ingredients; Hershey’s 100% Special Dark Cacoa powder and ground caynenne red pepper.
Devil's Double Chocolate Cookies
- 1 cup softened unsalted butter (2 sticks)
- 1 cup white sugar
- ¾ cup packed light brown sugar
- 2 eggs
- 1 teaspoon real vanilla extract
- ½ teaspoon pure orange extract
- 1 tablespoon brewed strong dark French Roast coffee (or whatever is leftover from breakfast)
- 2 teaspoons baking soda
- ½ teaspoon of salt
- 1 teaspoon ground cayenne red pepper
- 1 teaspoon ground cinnamon
- 1¼ cups Hershey Special Dark 100% Cacoa powder
- 1¾ cups all-purpose flour
- 1½ cup Ghirardelli 60% Dark Cocoa bittersweet chocolate chips
- *Turbano cane sugar for decorating the top
- In a large bowl, cream together butter, white and brown sugars
- Add eggs and vanilla, and mix well until light and fluffy
- Mix in the baking soda, salt, cayenne pepper, and cinnamon
- *Slowly* add in cocoa powder and mix only low (to keep the powder from turning into a puffy cloud that lands everywhere)
- Mix in the flour until all is incorporated into a thick batter
- Add bitterweet chocolate chips to the batter
- Using a small ice cream scoop place on cookie sheet
- Using a fork dipped in hot water, slightly flatten the mounds of batter
- Bake at 350 degrees for 12 - 15 minutes
You might also like my recipe for Dark Chocolate Banana Bread. If you want yet another baked chocolate treat, try my Gooey Fudgy Dark Chocolate Brownies.
I’m sharing my version of Vanishing (Steel Cut) Oatmeal Cookies recipe. After the year end holidays with all the seasonal cakes, cookies and desserts, this cookie recipe is an easy one that you can feel good about making for your family. Quaker Oats Vanishing Oatmeal Raisin cookie recipe is a classic, and there are so many variations online. I made this batch with steel cut oatmeal.
Steel cut oats are rich in soluble dietary fiber, with a 1/4-cup serving containing 2 grams, and providing 15 percent of the recommended daily allowance of fiber. To prepare it for my version of this cookie recipe, I covered the steel cut oats with boiling water, stirred in the raisins and set it aside while I gathered all the other ingredients.
I also added walnuts to my recipe. Other than using steel cut oats, and walnuts, mine is pretty close the Quaker Oats recipe.
It’s always important to set up your mise en place. Here you see my butter, eggs, vanilla, white and brown sugar, flour, baking soda, salt and walnuts.
I added a bit more flour until the dough was the consistency I wanted. You just drop the dough by the spoonful onto a ungreased cookie tray and bake for 8-10 minutes in a pre-heated 350 degree oven.
I got several dozens cookies from this recipe. I would have gotten more, but I have a bad tendency of making them bigger as I progress. Argh! 😕
Try NOT to do that! Keep them the same size so they will bake evenly.
To keep them moist I place them in a container and line the rows with parchment paper.
Enjoy them with a nice glass of milk. 🙂
Vanishing Oatmeal Cookies
Author: Quaker Oats
Recipe type: Cookies
- ½ Cup(s) (1 stick) plus 6 tablespoons butter, softened
- ¾ Cup(s) firmly packed brown sugar
- ½ Cup(s) granulated sugar
- 2 Eggs
- 1 Teaspoon(s) vanilla
- 1-1/2 Cup(s) all-purpose flour
- 1 Teaspoon(s) Baking Soda
- 1 Teaspoon(s) ground cinnamon
- ½ Teaspoon(s) salt (optional)
- 3 Cup(s) Quaker® Oats (quick or old fashioned, uncooked)
- 1 Cup(s) raisins
- Heat oven to 350°F.
- In large bowl, beat butter and sugars on medium speed of electric mixer until creamy.
- Add eggs and vanilla; beat well.
- Add combined flour, baking soda, cinnamon and salt; mix well.
- Add oats and raisins; mix well.
- Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
- Bake 8 to 10 minutes or until light golden brown.
- Cool 1 minute on cookie sheets; remove to wire rack.
- Cool completely.
- Store tightly covered.
Every Christmas I make my Mother’s traditional butter cookies, Greek Koulouria. I used to make them with my son, Robert, when he was much younger. Now, I make them with my Grandson Maxwell.
Max likes to make his cookies in the shape of the initials of the person to whom he is giving.
This Yiayia likes to make them in the traditional twist shape like her Mother did.
Benjamin likes to help, which means spreading Christmas cheer and flour everywhere.
Sometimes the need arises for a little horsing around with Dad. In the end, there is a feeling of great accomplishment and of course, learning about the gift of giving something handmade.
Merry Christmas! May you have a blessed Christmas with family and friends and may all your Christmas dreams come true!
With love, Kitoula
1 pound unsalted butter
1 1/2 cup sugar
1/4 cup whipping cream
2 tsp. vegatable oil
3 tsp. baking powder
1 tsp. vanilla
Zest of one orange or 2 tsp. orange extract
4 to 5 cups of all purpose flour
Small can of sesame seeds
Cream butter and sugar. Add eggs. Mix well. Add in cream, vanilla, oil and zest. In a separate bowl, mix the rest of the dry ingredients. Slowly add dry ingredients to form a firm but pliable dough. Using about a tsp of dough, roll with hands on counter surface in long ropes, then fold in half and twist into a braid like cookie.
Place on cookie sheet. Brush tops of cookies with egg wash and sprinkle with sesame seeds. Bake at 350 degrees for 8 to 10 minutes.
This one is my Mother’s recipe. I have made these cookies by hand with and without a mixer. I always give them out at Christmas.