Cooking With Riccis

Pumpkin Cupcakes with Spiced Cream Cheese Frosting

October 31, 2022 by Sarah Leave a Comment

Fall inspired Pumpkin Cupcakes with Spiced Cream Cheese Frosting. One of my favorite cupcakes to make from September through November because they have all the comforting flavors of autumn!! Finding fresh grind spices at Spiceology to pack these cupcakes with all the flavor and love!

Simple decoration in piping cream cheese frosting and topping with Organic, dye-free candy corn from a company called Yum Earth! Fun fact, Yum Earth is an organic candy company based out of Connecticut!

These cupcakes were the perfect hit for a women’s business luncheon I catered in mid October! Sweet treat for some powerful ladies running some of central Connecticut’s best businesses!

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Pumpkin Cupcakes with Spiced Cream Cheese Frosting

Fall inspired Pumpkin Cupcakes with Spiced Cream Cheese Frosting. Loaded with spice and all the flavors of fall!!

Prep Time30

Cook Time18

Cooling Time10

Total Time58

Course: Dessert

Cuisine: American

Keyword: Cream Cheese, Cupcake, Pumpkin

Servings: 12 cupcakes

Author: Sarah Ricci

Ingredients

Pumpkin Cupcakes

1 1/3 cup Organic All-Purpose Flour
1 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp Pink Salt (Himalayan salt)
1 tsp Ground Cinnamon
1 Tbsp Pumpkin Pie Spice
6 oz Canned Pumpkin
1/4 cup Organic Granulated Sugar
1/2 cup Organic Light Brown Sugar
1/2 cup Vegetable Oil
2 large Eggs Organic Valley

Spiced Cream Cheese Frosting

4 Tbsp Organic Sweet Cream Cultured Butter Organic Valley
8 oz Organic Cream Cheese Organic Valley
2 tsp Vanilla Extract
1/4 tsp Ground Cinnamon
1/2 tsp Pumpkin Pie Spice
2-3 cups Powdered Sugar

Instructions

Pumpkin Cupcakes

Preheat oven to 350 degrees. Line a 12-cup muffin pan with paper liners; set aside.
In a medium bowl, whisk together the flour, baking powder, baking soda, pink salt, cinnamon and pumpkin spice; set aside.
In a large bowl, whisk together the pumpkin, both sugars, vegetable oil, and the eggs until completely combined. Add the flour mixture in two additions, folding with a rubber spatula until well combined.
Fill each cupcake about two-thirds full. Bake until a toothpick inserted into the center comes out clean, about 18-20 minutes. Allow to cool in the pan for 10 minutes, then remove to a wire rack. Allow the cupcakes to cool completely before frosting.

Spiced Cream Cheese Frosting

Using an electric mixer on medium-high speed, beat the butter until fluffy, 1 to 2 minutes. Add the cream cheese, vanilla, ground cinnamon and pumpkin pie spice. Continue to beat for an additional 2 minutes, scraping the sides of the bowl as needed. Reduce the mixer speed to low and add the powdered sugar gradually and mix until smooth and combined. When frosting becomes light and fluffy it's ready!!
Using a decorating bag and tip or an offset spatula, frost the tops of the cupcakes. The cupcakes can stay at room temperature for a few hours, but than should be refrigerated. Will stay fresh in fridge for up to 3 days in an airtight container.

Notes

If you don’t have Pumpkin Pie spice you can D.I.Y – 4 tablespoons ground cinnamon + 2 teaspoons ground ginger + 2 teaspoons allspice + 2 teaspoons ground nutmeg + 1 teaspoon ground mace + 1 teaspoon ground cloves! Mix all ingredients until well combined. Store in an airtight container in a cool, dry place up to 6 months.

Creamy Tomato Alphabet Soup

October 23, 2022 by Sarah Leave a Comment

Soup Sunday’s never looked so cozy this fall!! This week I’m playing hide and seek with extra veggies for the kids in this creamy tomato alphabet soup!! Ready in an hour and best topped with shredded Parmesan cheese and basil. A cozy creamy tomato based soup loaded with fresh vegetables and dinnertime fun! Who’s ready for soup season?

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Creamy Tomato Alphabet Soup

Having fun with our ABC's!!! A cozy creamy tomato based soup loaded with fresh vegetables and dinnertime fun!

Prep Time10

Cook Time45

Course: dinner, lunch

Cuisine: American

Keyword: carrots, cauliflower, greenbeans, soup, tomato

Servings: 4

Author: Sarah Ricci

Ingredients

2 tbsp Butter Organic Valley
1 Yellow Onion chopped
2 tsp Garlic minced
1 28 oz. can Whole Peeled Tomatoes (in juices)
4 cups Chicken Broth (or vegtable stock)
1 tsp Salt
1/2 tsp Black Pepper
1 cup Carrots chopped
1 cup Green Beans cut into 1-inch pieces
1 cup Cauliflower cut into florets
1 cup Whole Milk Organic Valley

Toppings + Add In's

2 cup Small Pasta Shape* (cooked)
Shredded Parmesan Cheese Organic Valley
Fresh Basil

Instructions

Heat butter in a large soup pot over medium heat. Add chopped onions and cook until soft (about 7 minutes), stirring frequently.
Add in minced garlic, stirring until fragrant (about 1 minute).
Add tomatoes with the juice, chicken broth, salt and pepper. Stir to combine. Bring to a gentle simmer for 20 minutes stirring occasionally.
Remove from heat. Using an immersion blender, carefully puree tomato mixture. If you don't have an immersion blender you can use a regular blender by pouring small bataches and blending slowly. (Caution with hot liquids, hold down lid on blender pitcher while blending). Return liquid to pot and stir well.
Place pot back on stove burner over medium heat. Add in carrots, green beans, cauliflower florets and milk. Stir to combine. Simmer uncovered for 25 minutes, stirring occasionally.
In a separate pot cook pasta* as instructed on package.
Ladle soup into bowls. Add in desired amount of pasta and top with parmesan cheese and basil.

Notes

*Any small type pasta will work with this soup. A few favorite pastas we love for soup include, Alphabet, Elbows, Mini Farfalle, Shells, Wagon Wheels or Orzo just to name a few!

Hearty Chicken Tortilla Soup

October 18, 2022 by Sarah Leave a Comment

Getting cozy with a warm bowl of Organic Chicken Tortilla Soup. Loaded with shredded chicken, vegetables, corn tortillas, fresh cilantro and shredded cheese make this soup an exceptional meal. The purpose of the corn tortillas in this recipe is to help thicken the base of this hearty soup. If you can’t find corn tortillas you can use crushed corn tortilla chips (do not use flour tortillas). Enjoy!! – Sarah

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Hearty Chicken Tortilla Soup

A full bowl of hearty shredded organic chicken, vegetables, corn tortillas, fresh cilantro and shredded cheese make this soup an exceptional meal.

Prep Time20

Cook Time40

Course: Soup

Cuisine: Mexican

Keyword: blackbean, Chicken, corn, tortilla

Servings: 6 people

Author: Sarah Ricci

Equipment

Dutch Oven or Large Soup Pot

Ingredients

2 Tbsp Butter Organic Valley
1 Yellow Onion chopped
1 cup Carrots chopped
1 cup Celery chopped
1 Jalapeno minced
2 cloves Garlic minced
6 cups Chicken Broth
2 14.5 oz cans Fire Roasted Diced Tomatoes
1 lb Chicken Breast Organic Prairie
6 (6 inch) Soft Corn Tortillas cut into 1-inch pieces (*see note)
2 Tbsp Chili Powder
1 tsp Paprika
2 tsp Cumin
2 tsp Salt
1 cup Corn Frozen
1 15 oz can Black Beans
1 cup Whole Milk Organic Valley
1 Lime Juiced
1/2 cup Fresh Cilantro chopped

Toppings + Add In's (optional)

Sharp Cheddar Cheese Shreds Organic Valley
Sour Cream Organic Valley
Avocado
Cilantro
Lime wedges
Corn Tortilla Chips

Instructions

Melt butter in a large soup pot over medium heat.
Add chopped onions, carrots, and celery to the pot and cook 3 minutes. Add jalapenos and garlic and cook for 1 more minute, until fragrant.
Add the chicken broth, tomatoes, whole chicken breasts, corn tortillas, chili powder, paprika, cumin, and salt. Simmer covered for 20 minutes.
Remove the poached chicken breasts from pot and let rest on a cutting board for 5 minutes. Using 2 forks shred chicken and add back to simmering pot.
Add corn, black beans, milk, lime juice, and cilantro. Continue to simmer uncovered for 20 minutes. Stir well and season with additional salt if needed.
Ladle soup into serving bowls and sprinkle with optional toppings like shredded cheese, a dollop of sour cream, avocado slices and chopped fresh cilantro. Serve a wedge of lime and a few corn tortilla chips on the side!

Notes

*Do not use flour tortillas in this recipe. If you can’t find soft corn tortillas you can substitute corn tortilla chips broken in half. The purpose of the corn tortillas is to help thicken the base of this hearty soup.

Lemon Butter Chicken

June 22, 2022 by Sarah Leave a Comment

Changing your weeknight chicken dinner game with this saucy lemon butter chicken recipe. Fresh garlic simmering in butter, zesty lemon, and garden basil – what’s not to love here? If your looking for a new chicken dinner to toss in the weeknight rotation then this dish is calling your name.

Fresh grated parmesan cheese and flour make up the breading mixture for the chicken. The lemon butter sauce is fun blend of summer flavor. The lightness of citrus and rich butter simmered with fresh garlic pair well together. Think summer supper in Italy.

This 12-inch nonstick casserole pan from American Kitchen is the perfect tool to get the job done. Deep sides hold in the sauce nicely and the nonstick coating makes for easy cleanup!

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Lemon Butter Chicken

If you're looking for a new chicken dinner to toss in the weeknight rotation this lemon butter chicken dish is calling your name.

Prep Time15

Cook Time15

Servings: 4 people

Author: Sarah Ricci

Ingredients

Ingredients for the Parmesan Crusted Chicken

1.5 lbs. chicken breast (about 2 large breasts)
1 tbsp olive oil to sautee

Egg Mixture

2 eggs
2 garlic clove minced
1/2 tsp salt to taste
1/4 tsp ground pepper to taste

Parmesan Breading Mixture

1 cup parmesan cheese grated
3 tbsp all-purpose flour

Lemon Butter Sauce

8 tbsp unsalted butter
8 garlic cloves minced
1/4 cup lemon juice
1/4 cup chicken broth
1/4 tsp ground black pepper to taste
1 bunch basil (fresh, cut into ribbons)
1/2 lemon (sliced in rounds for garnish) – optional

Instructions

Slice chicken breasts in half lengthwise. Using a meat mallet lightly pound chicken until even in thickness.
In a shallow bowl, whisk together the egg mixture.
In a separate shallow bowl, whisk together the parmesan breading mixture.
Dip the chicken into the egg mixture first, then dredge the chicken into the parmesan mixture. Repeat this process with all your chicken.
In a large skillet or casserole pan, over medium heat, add enough oil to lightly coat the bottom. Once hot, add the chicken and cook about 4 minutes per side until golden brown and internal temperature is 165 F. Removed cooked chicken from pan and set aside.
In the same pan over low heat, melt the butter and garlic, cook until fragrant. Add the chicken broth, lemon juice, and pepper. Let the sauce simmer for about 2 minutes.
Add the cooked chicken back into the pan with the sauce, turning the breasts to coat them in sauce. Garnish with lots of fresh basil and lemon rounds (optional).

Notes

Serve this dish with a crusty loaf of bread to soak up all that lemon butter sauce! Enjoy!

Cranberry Chicken Salad

June 1, 2022 by Sarah Leave a Comment

How cute are these…. right??!! Cranberry chicken salad scooped into a flaky puff pastry making for perfect bite-sized entertaining appetizers! The flavor combo of creamy mayo, fresh dill, and sweet dried cranberries make for a true crowd pleaser! Poaching the chicken in salted water or broth helps to keep the meat tender!! These are impressive to serve at any gathering and the chicken salad can be made a day in advance. As the chicken salad rests in the fridge the flavors come together like magic!

Busy life and little time for fuss – I totally get it! Let’s use a box puff pastry and keep things simple! Open puff pastry and lay on a floured work surface. Do NOT roll out. Pastry should be just barely thawed before you start working with it. The kids took charge, using round cookie cutters or the lip of a small juice cup to cut out shapes leaving a small hole in the center. Brush pastry with a beaten egg (egg wash) and bake as instructed on the pastry box. If you are feeling like you may not have time to make these – I would recommend picking up bakery fresh croissants! In the end you will want to scoop chilled chicken salad into the warm puff pastry or warmed croissant and serve immediately!

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Cranberry Chicken Salad Puffs

Cranberry chicken salad scooped into a flaky puff pastry make for perfect bite-sized entertaining appetizers!

Prep Time20

Cook Time20

Total Time40

Course: Appetizer, Salad, Side Dish

Cuisine: American

Keyword: Chicken, cranberries, salad

Servings: 6

Author: Sarah Ricci

Ingredients

1 pound Chicken Breasts poach + diced
1 Celery Stalk diced
2 Scallions trimmed + thinly sliced
2 tsp Fresh Dill
1/3 cup Mayonnaise
2 tsp Fresh Lemon Juice
1 tsp Dijon Mustard
Salt & Pepper to taste
1/2 cup Decas Farms Organic Dried Cranberries
1 Box Puff Pastry
1 Egg Beaten, for brushing pastry

Instructions

Cranberry Chicken Salad Filling

In a medium pot cover chicken with cold water (or broth) to the depth of 1 inch over the surface of the chicken. Season with plenty of salt. Bring to a low simmer over medium heat. Turn the heat down to low and simmer for about 10 minutes until cooked through.
Remove chicken from pot and let rest on a cutting board for 15 minutes or until cool. Dice chicken into small cubes.
In a large bowl mix chicken with chopped celery, scallions, dill, mayo, lemon juice, Dijon mustard and S&P to taste.

Puff Pastry Cups

Open puff pastry and lay on a floured work surface. Do NOT roll out. Pastry should be just barely thawed. Using round cookie cutters or the lip of a small juice cup cut out shapes leaving a small hole in the center. (see picture above)
Beat egg and brush pastry top with a thin layer. Bake as instructed on box. Place cold chicken salad in warm puff pastry and serve immediately.

Carrot Cake with Cream Cheese Frosting

March 29, 2022 by Sarah Leave a Comment

My favorite cake to eat is absolutely carrot cake with cream cheese Frosting!! What’s not to love here? Maybe it’s the layers of cream cheese frosting, or maybe its the fact we can bake carrots into cake and pretend we’re eating our vegetables!? Either way, I’m sharing our recipe below – Enjoy!

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Carrot Cake with EXTRA Fluffy Cream Cheese Frosting!!!!

Carrot Cake with Cream Cheese Frosting

Prep Time2 35

Course: Dessert

Cuisine: American

Servings: 8 people

Author: Sarah Ricci

Ingredients

Carrot Cake

2 cups (250 grams) All-Purpose Flour
2 tsp Baking Powder
1 tsp Baking Soda
2 tsp Cinnamon ground
1 tsp Ginger ground
1/2 tsp Salt himalayan
3/4 cup vegetable or canola oil
4 large Eggs at room temperature
1 1/2 cups Light Brown Sugar
1/2 cup Pineapple (crushed, packed no juice)
1 tsp Vanilla Extract
3 cups Carrots grated, lightly packed

Cream Cheese Frosting

12 oz Cream Cheese at room temperature
3/4 cup Butter unsalted at room temperature
3 – 4 cups Powdered Sugar (3 to 4 cups depending on how sweet you like your frosting)
2 tsp Vanilla Extract
1/4 cup Pecans chopped (optional)

Instructions

Carrot Cake

Preheat oven to 350 degrees. Grease two 9-inch round pans and line bottom of each with parchment paper.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, and salt until well combined. Set aside.
In a separate large mixing bowl, whisk together the oil, eggs, brown sugar, pineapple, and vanilla extract until fully combined. Add the grated carrots into the wet ingredients and mix until combined.
Pour the wet ingredients into the dry ingredients and mix with a whisk or rubber spatula until just combined. Do not to over mix the batter.
Pour the cake batter evenly between both prepared cake pans. Bake for 30-35 minutes or until the tops of the cakes are set and a toothpick inserted into the center of each one comes out clean. Remove from the oven, transfer to a wire rack, and allow to cool in the pans for about 20-25 minutes. Once the cakes have cooled, remove from the pans and return the cakes to the wire rack to finish cooling.

Cream Cheese Frosting + Assembly

In a large mixing bowl using an electric mixer, beat the cream cheese until smooth. Add the butter and mix for about 1 minute until smooth. Gradually add in the powdered sugar and vanilla extract and continue mixing until fully combined. Add powdered sugar as needed until desired sweetness level is reached. (3 to 4 cups powdered sugar)
Place one of the cakes on a cake stand, top with a 1/3rd of the frosting. Smooth frosting out into one even layer. Place the other cake on top and use the remaining frosting to frost the top and sides of the cake. Top with chopped pecans. (optional)

White Chicken Chili (Slow Cooker)

March 5, 2022 by Sarah Leave a Comment

White Chicken Chili (slow cooker style). Easing into the weekend and setting the slow cooker to make dinner tonight.

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White Chicken Chili (Slow Cooker Style)

White Chicken Chili made in the slow cooker for a hassle free dinner!

Prep Time15

Cook Time4

Course: dinner, lunch

Cuisine: American, Mexican

Keyword: Chicken, chili, soup

Servings: 4 people

Author: Sarah Ricci

Equipment

Slow Cooker

Ingredients

3 tbsp Butter
1 Yellow Onion chopped
10 cloves Garlic minced
1 Jalapeño minced
1 tbsp Ground Cumin
1 tbsp Onion Powder
1 tsp Dried Oregano
1 tsp Dark Chili Powder (Spicy) or Cayenne (mild) optional to taste
2 lbs Chicken Thighs (boneless, skinless)
3 cups Chicken Stock
1 can Great Northern Beans (drained and rinsed)
1 1/2 cup Frozen White Corn
1 cup Fresh Cilantro chopped

Garnish

Lime Wedges
Cilantro chopped
Sour Cream

Instructions

In a medium sauce pan sauté onion and garlic with butter over medium heat for a few minutes. Add jalapeno and dried seasonings, stir until fragrant.
Immediately transfer mixture to the slow cooker. Layer in chicken thighs on top. Pour in chicken stock and beans.
Cover and cook on low for 4 hours.
Remove cooked chicken and shred with two forks. Place chicken back into slow cooker. Add in frozen corn and cilantro. Let warm for about 10 minutes.
Season to taste with salt.
Serve with fresh squeeze of lime, cilantro and dab of sour cream.

Slow Cooker Turkey Chili

February 21, 2022 by Sarah Leave a Comment

Some things have not changed since 1940 and I think we can all agree chili tastes good in a slow cooker! Set it and forget it they say!! For me this is one of the easiest ways to get dinner on the table during the hectic workweek. I usually pull out the slow cooker on Sundays during meal prep. Making a batch on the weekend makes it easy to reheat a hot meal for Monday night! Sometimes I even double the recipe to have extra portions to freeze for backup dinners during the winter months!

Prep time for this recipe is 15 minutes because we want to cook the ground turkey in advance! Browning the meat helps to lock in a stronger flavor prior to the long, slow, braising process that takes place next. With the cooked meat on the bottom of your slow cooker, layer in all the other ingredients on top!! My favorite part of this recipe is the great northern beans and rainbow bell peppers! I am a huge fan of white beans and the rainbow peppers help make this chili a colorful dish!! The balance of these beans and meat ratio is also perfect!

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Slow Cooker Turkey Chili

Set it and forget it!! Weeknight friendly eats with hearty slow cooker turkey chili packed with beans and loaded with toppings!

Prep Time15

Cook Time6

Total Time6 15

Course: Main Course

Cuisine: Mexican

Keyword: beans, chili, Dinner, slowcooker, turkey, weeknight

Servings: 4 people

Author: Sarah Ricci

Ingredients

2 tbsp Olive Oil extra virgin
1 pound Ground Turkey Meat
3 cloves Garlic minced
1 White Onion diced
1 cup Rainbow Bell Peppers diced
1 15 oz can Red Kidney Beans drained + rinsed
1 15 oz can Great Northern Beans drained + rinsed
2 15 oz can Diced tomatoes
2 cups Chicken Broth
1 cup Frozen Corn
1 4 oz can Mild Diced Green Chillies
3 tbsp Chili Powder
2 tbsp Cumin
1/2 tsp Cayenne Pepper optional (spicy)
1 tbsp Paprika
1 tsp Thyme springs or dried
pinch Salt + Pepper to taste

Toppings: We love avocado slices, fresh cilantro, cheese, jalapenos, fresh diced tomatoes, shredded kale, green onion and pickled red onions.

Instructions

In a large skillet heat oil over medium heat and cook the ground turkey meat until browned.
Add the meat to the slow cooker and layer in all the remaining ingredients. Cook on low setting for 5-6 hours or the high setting for 3 hours.
Serve warm with toppings of choice. We love avocado slices, fresh cilantro, cheese, jalapenos, dices tomatoes, shredded kale, and green onion to name a few.

Notes

Total time for this recipe is 6 hours 15 minutes on the low setting of a slow cooker or 3 hours if you put on the high setting. Please read instructions as advanced prep is required.

Cranberry Bars

December 1, 2021 by Sarah Leave a Comment

Trying to think of all the delicious ways to reuse leftovers from Thanksgiving! Cranberry sauce is my absolute favorite condiment of the holiday season and making an extra big batch is always a good idea. Transforming this leftover sauce into brunch the next morning with cranberry stuffed french toast is a Ricci favorite! You also can’t go wrong with these honey sweet and slightly tart Cranberry Bars using Decas Farms Organic fresh Cranberries!

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Cranberry Bars

Transform cranberry sauce leftovers into a honey sweet, slightly tart, and buttery dessert bar.

Prep Time15

Cook Time40

Course: Dessert

Cuisine: American

Author: Sarah Ricci

Equipment

9 x 13 pan

Ingredients

Orange Honey Cranberry Sauce

2/3 cup Honey Local
3/4 cup Water
1 bag Cranberries 12oz Decas Farms Organic
1 whole Clementine freshly squeezed
1 whole Clementine zest
1/2 tsp Cinnamon ground
1 pinch Salt

Cranberry Bars

2/3 cup Sugar
2 cup Flour All-Purpose
2 tsp Baking Powder
1/2 tsp Salt
3/4 cup Butter cold unsalted, cut into 1/2 inch cubes
1 Egg beaten
2 cups Cranberry Sauce (full recipe above)

Instructions

Cranberry Sauce

In a medium saucepan, over medium high heat combine honey and water. Stirring frequently until honey dissolves into water.
Add cranberries, clementine juice, clementine zest, cinnamon, and salt and bring to a boil. Once boiling, reduce heat and simmer 10 minutes uncovered, stirring occasionally. Cranberries will burst and sauce will begin to thicken. Remove from heat.
Once cooled completely, store refrigerated in an air tight container. Flavor is best when made at least 1 day in advance.

Cranberry Bars

Preheat oven to 350 degrees F.
In a large bowl combine sugar, flour, baking powder, and salt.
Cut in cold butter using a pastry blender until butter is pea shaped.
In a small bowl whisk egg and stir it into the dough mixture until crumbly. Do not over mix.
Evenly press about two-thirds of the bar mixture onto the bottom of a buttered 9×13 pan.
Spread cranberry sauce evenly on top. Spread remaining dough mixture on top.
Bake 35-40 minutes until top is golden brown.
Let cool completely before cutting into bars.

Notes

Store bars in refrigerator after cooling. Bars will hold well in fridge for up to one week. They also freeze well up to 6 months.

From time to time, I work with amazing companies I believe in to develop recipes for my website. Today’s post was brought to you by Decas Farms! All opinions are 100% my own and I thank you for supporting the brands that encourage my creativity.

Oatmeal Chocolate Chunk Cookies

November 14, 2021 by Sarah Leave a Comment

What’s the most perfect, most ideal, oatmeal, chocolate, chunk cookie? Should they be thin, crunchy-brown on the edges and crisp throughout or should they be thick with a gooey center?? Either way they should always be loaded with with big chunks of semi-sweet chocolate!! What’s your favorite way?

This cookie recipe is traditional, inspired by my mom’s baking and they’re thick, loaded with chewy oatmeal and have a nice balance of sweetness from brown sugar and dark molasses. The cool thing about molasses is it helps to add a brown-sugar flavor to cookies, without making them too sweet to eat! Molasses also has a much lower glycemic index than sugar. Just the way my mom makes them!

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Oatmeal Chocolate Chunk Cookies

This cookie recipe is traditional, and inspired by my mom’s baking!! These cookies are thick, loaded with chewy oatmeal, and have a nice balance of sweetness from brown sugar and dark molasses.

Prep Time1

Cook Time13

Total Time1 13

Course: Dessert

Cuisine: American

Keyword: chocolate, cookies, oatmeal

Servings: 24 Cookies

Author: Sarah Ricci

Ingredients

1/2 cup Butter unsalted
1/2 cup Brown Sugar light or dark, packed
1 Egg
2 tsp Vanilla Extract
1 tbsp Dark Molasses
1 2/3 cup Old-Fashioned Rolled Oats (140g)
1 cup all-purpose flour (125g)
1/2 tsp Baking Soda
1/4 tsp Pink Salt (Himalayan)
1 cup Semi-Sweet Chocolate Chunks

Instructions

Cream together softened butter and brown sugar with a hand or stand mixer until smooth. Add in egg, vanilla, and molasses and mix well until combined.
In a separate bowl, combine oats, flour, baking soda, and salt together. Combine the dry ingredients to the wet ingredients and mix on low. Fold in the chocolate chunks and let dough chill for 30 minutes in the refrigerator.
Preheat oven to 325 degrees.
Roll out balls of dough (about 1-2 tablespoons of dough per ball) and place them 2 inches apart on a baking sheet. Bake for about 10-13 minutes until lightly browned on sides. Transfer to wire rack to cool after a few minutes out of the oven.

Notes

Make sure you pop your cookie dough in the refrigerator for about 30 minutes before baking. This time allows the oats to soak up some moisture so the cookies don’t become thin while baking in the oven.