The way I see it, almost everyone I know has a sweet tooth. Some of us prefer to have a bowl of ice cream, some candy, or chocolate to remedy our sweet tooth. Recently, I find myself looking for the best possible cookie recipes that will compliment my morning cup of coffee. Considering the Coronavirus situation I’ve found myself locked inside my apartment on campus, as I assume the rest of you are, constantly searching for ways to keep myself occupied.
My day usually starts with a piping hot cup of Weaver's French Roast Coffee or Original Blend Coffee, to help me tackle my daily college classes while I work on my own record label at night.
Finishing up my final year at the University of California Santa Barbara, I had not expected my Senior Year spring quarter to constitute being locked inside my apartment with the occasional visit of a friend being my only social interaction outside of social media. More-so I envisioned attending classes, with consistent trips to the beach, surfing and chilling, and the occasional party as most college students expect. Evening spent, fresh off the beach, working in the recording studio I built in my larger second bedroom. Instead I find myself deciding if I should be cooking a snickerdoodle to pair with my morning French Roast Coffee or a double chocolate chip cookie to pair with my Original Blend Coffee. This is not something anyone would expect of me, and I have to say it has been a lot of fun. I do have more time as our classes are online, and I am doing well in school and spending a lot of time making music. However, I still find I have time to do things I usually don't have time to do, this includes, cooking and now baking.
Coffee, cream and sugar always seem like a good choice, whether it be adding a little sugar and milk to your morning dark roast or choosing a flavored syrup to add to your espresso-based drink. What I have realized across my ten years tenure as a Barista at the multiple Weaver’s Coffee & Tea coffee shops is that if the coffee you are drinking is of the highest quality, you probably don’t need to add anything to the coffee. Rather pairing it with a treat tends to suit the coffee drink and enhance the experience.
If I’m working at one of the coffee shops as a Barista on any given morning I usually start my day with a large double shot mocha with a danish. While the process for making a danish is moderately harder than baking a cookie, the treat compliments the beverage well. If for some reason there isn’t a danish or an apple turnover I usually go for a madeline for a quick easy snack. However, wth social distancing the new reality, now is the perfect time for anyone to hone in on any skills they might be interested in perfecting. The last few weeks I have been baking, which is making my friends very happy, and I wanted to share with you some delicious and super cool cookie recipes I found that will keep you happy and occupied during the quarantine.
NO FLOUR PEANUT BUTTER COOKIE RECIPE
Photo & Recipe Courtesy of Claire Robinson Food Network
When I was younger I didn’t enjoy peanut butter cookies but as time went on, and I started eating and enjoying more foods, I found them to be quite delicious.
This recipe is perfect for anyone with flour allergies as the only ingredients you need are peanut butter, sugar, vanilla extract, one egg, and salt, most of which the average household can find in their fridge or pantry at any given moment.
I had to go pick up some vanilla extract as it is not something I usually keep in my college apartment.
- Preheat the oven to 350 degrees F and place the racks in the upper and lower third of the oven.
- In a medium bowl, mix the peanut butter, sugar, vanilla, and egg until well combined. Spoon 1 tablespoon of the mixture about 1 inch apart onto un-greased baking sheets. Flatten the mounds with the tines of a fork, making a crosshatch pattern on the cookies. Sprinkle coarse salt on top of the cookies.
- Bake until golden around the edges, about 10 minutes, switching the position of the sheets halfway through baking. Transfer to racks to cool. Repeat with the remaining dough.
This quick and easy recipe is perfect for anyone who wants a quick bite and doesn’t want too put too much time into baking. That being said the final product is a delicious, crispy, peanut butter cookie that brings out memories of peanut butter jelly sandwiches I used to eat as a child.
FLOURLESS CHOCOLATE CHIP COOKIE RECIPE
Photo & Recipe Courtesy of Chocolate Cover Katie
- 1 1/2 cups rolled oats
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup sugar, unrefined if desired
- 1/4 cup chocolate chips
- 2 tbsp oil or melted buttery spread
- 2-3 tbsp milk of choice (start with 2)
As for the preparation, preheat oven to 375 F. Blend the first 4 ingredients together in a food processor, blender, or Vitamix until it looks like flour. Mix with remaining ingredients to form a dough. If too dry, slowly add the third tbsp milk. Using a cookie scoop or your hands, roll or form into balls, and place on a greased cookie sheet. Press down a little to flatten. Cook 6 minutes, then take out when still a bit undercooked. Let sit 10 minutes before handling, and they firm up. Makes a small batch, so feel free to double the recipe!
I for one am a big fan of chocolate chip cookies so this past recipe hit the spot. Substituting flour for ingredients like rolled oats or peanut butter allows you to make a more health-conscious treat without sacrificing flavor or sweetness. When I was younger I was somewhat opposed to items like cookies being made healthy, however after trying them I completely recanted my decision. The flavor isn’t sacrificed with substitution if anything it is expanded upon.
BEST SOFT AND CHEWY SUGAR COOKIES
Photo & Recipe Courtesy of Lindsay from Life, Love and Sugar
One of my favorite cookies to make is a simple sugar cookie. Now while the rest of the recipes focus on non-flour based ingredients, I felt obliged to add one ultra-sweet cookie for those of us who prefer the extra sugar. The soft and chewy texture of these cookies is perfect for dipping into your morning or afternoon cup of coffee. Rather than adding sugar to the beverage, the cookie takes its place.
- 2 3/4 cups (358g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup (224g) unsalted butter, room temperature
- 1 cup + 2 tbsp (233g) granulated sugar
- 2 tbsp (28g) light brown sugar
- 1 large egg
- 2 tsp vanilla extract
- 1/4 cup sugar (additional for rolling)
- Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
- Combine the flour, baking soda, baking powder, and salt in a medium-sized bowl and set aside.
- Cream the butter and sugars together in a large mixer bowl on medium speed until light in color and fluffy. You should be able to see the change in color happen and know it’s ready.
- Add the egg and mix until well combined.
- Add the vanilla extract and mix until well combined.
- Add the dry ingredients and mix until the dough is well combined. It will be thick and shouldn’t be sticky. Do not over mix. Once it’s well combined, use a rubber spatula to help it come together to form a more cohesive ball.
- Create 1 1/2 tablespoon-sized balls of cookie dough. Gently roll into a ball, then roll each ball in the additional sugar to coat. Set the balls on the baking sheet.
- Bake cookies for 7-8 minutes. The cookies will spread and the centers will look soft but should look done. Remove just before the edges begin to turn golden. Don’t over bake. The cookies will be a little puffy when you take them out of the oven but will fall a bit as they cool.
- Remove from the oven and allow to cool on baking sheets for 4-5 minutes before transferring to a wire rack to cool completely.
FLOURLESS OATMEAL RAISIN COOKIES
Photo & Recipe Courtesy of Chocolate Cover Katie
Let’s take a look at a classic oatmeal raisin cookie that’s sure to bring you back to grandma’s house. While I for one in most circumstances would choose a chocolate chip cookie over an oatmeal raisin cookie, this recipe makes a worthy competitor that will force you to choose between the two. This gluten-free recipe is full of hearty oats that will keep you energized throughout the day whether it be your first meal or a dessert after a long day’s work.
- 3/4 cup rolled oats
- 1/4 tsp baking soda
- 1/8 tsp salt
- 2 tbsp brown sugar (If you prefer, click for Sugar-Free Oatmeal Cookies.)
- 1 tbsp plus 2 tsp white sugar or evaporated cane juice
- 2 tbsp raisins
- 1 tbsp oil or pre-melted margarine
- 1-2 tbsp milk of choice (start with 1)
Blend the first five ingredients in a food processor or blender. (I used a Magic Bullet.) Mix with other ingredients, form into cookie shapes, and place on a greased cookie sheet. Cook six minutes at 375 F. This recipe makes a small batch; if I remember correctly, it yields around 11 cookies. I made a much bigger batch for the group by tripling all of the ingredients.
Overall the number of cookies you can choose to bake is endless and the four cookie recipes pair perfectly with Weaver's Coffee & Tea. Blends like our French Roast Coffee, Original Blend Coffee, or Aged Mocha Java Coffee. The world has radically changed and we find ourselves continually trying to overcome boredom amidst the Coronavirus which has permeated every aspect of our lives. I thought of what brings me comfort, and a great cup of coffee or tea and a delicious cookie goes a long way in making me smile.
Since I do have a sweet tooth I decided to start baking cookies instead of buying cookies at the store. Learning how to cook and bake has been interesting and fulfilling, So instead of sitting down and watching your favorite movie for the third time this month, you might as well get off the sofa, or step away from the computer and whip up one or two of these delicious cookie recipes!