Cookies for everyone…

You know those days when you just can’t decide if you want an oatmeal raisin cookie or a chocolate chip?  Well, the Hubs prefers chocolate chip and  I prefer oatmeal raisin.  So, this is a constant battle for me of What to make, since I make a batch of cookies for the house almost every week.  The Kid on the other hand, hates cookies so he doesn’t need a vote yet.  Perhaps he will be a tie breaker in the future.  But until then, I finally came up with the solution…. everyone gets what they want…


Cherry Chocolate Oatmeal Cookies


  • 1/2 cup all purpose flour
  • 1/2 cup whole wheat flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup plus 2 tablespoons (1 1/4 sticks) unsalted butter (or coconut oil), room temperature
  • 1 cup sugar
  • 1 large egg
  • 1 tablespoon vanilla extract
  • 1 cup old-fashioned rolled oats
  • 1 1/2 cups semisweet chocolate chips
  • 1 cup dried tart cherries
  • 1/2 cup walnuts, chopped coarsely


Position oven rack in center of oven.  Preheat oven to 325F.

Line 2 large baking sheets with parchment paper. Sift flour, baking soda and salt into medium bowl. Using electric mixer, beat butter and sugar in large bowl for 3 minutes. Mix in egg and vanilla. Beat in flour mixture. Mix in oats, then chocolate chips, cherries and walnuts.

Drop dough by rounded tablespoonfuls onto baking sheets, spacing 2 inches apart. Bake cookies 15 minutes. Cool on a wire rack.

The Gift That Money Can’t Buy

What do you get the people with everything?  The one thing they can’t find.  For my parents, that is (oddly enough…) biscotti.  They used to get cherry-pistachio biscotti at a spot near my house.  It was amazing and for a while I was hooked on it too.  It wasn’t as crisp as most biscotti so you didn’t need to dip it in coffee/tea in order to take a bite.  As a complete coffee addict, I need every drop of coffee.  When you dip biscotti in coffee, crumbs pool in the bottom of the cup.  I will not be robbed of my last sip, so I refuse to dip my biscotti.  So, as luck would have it, the spot stopped making the “biteable” biscotti and reverted to the standard biscotti that required dipping.  I kept going back to the spot over and over hoping I would find the biscotti but they never went back to the old formula.  So…. I figured I’d do what I do best and try and figure out a way to make it myself. My mother tested the biscotti and has deemed them as good if not better than the original.  Although, as I said, she is my mother so you may need to take this approval with a grain of salt….lol.


Cherry Pistachio Biscotti

 Cherry-Pistachio Biscotti 

3 cups (15 oz) flour
2-1/4 tsp  baking powder
3/4 salt
3 eggs
1-1/3 cup (9 oz) organic cane sugar
3/4 c safflower oil
2 tsp orange zest (zest of 2 medium oranges)
1 tbsp vanilla
1-1/2 c pistachios, roasted & salted
3/4 c dried tart cherries


  • Preheat oven to 350F.  Line a baking sheet with parchment paper.
  • Sift flour, baking powder & salt.
  • Zest orange into the oil.  Add vanilla.
  • Using an electric mixer, beat eggs and sugar on medium for three minutes until pale and thick.
  • Beat in orange zest, vanilla & oil mixture on low speed.
  • Using a wooden spoon, add the flour mixture.
  • Add the pistachios and cherries.
  • Using a spatula, transfer dough (which should be quite sticky) to the parchment paper lined baking sheet. Shape into one long log (will be about the length of the baking sheet & 6 inches wide).
  • Wet fingertips and gently smooth the top of the logs.
  • Bake the logs for 25 minutes.  They should be crisp and golden on the outside.  They will still be soft on the inside.
  • Line another baking sheet with parchment paper.
  • Cut the logs into 1-inch wide pieces.  Use a serrated steak knife if possible.  Cut slowly and wipe the knife off between cuts to ensure clean cuts each time.
  • Using a long icing knife or long spatula, lift the pieces to the new baking sheet.  Lay the cut pieces on their side.  Space them evenly about 1/2-inch or more apart.
  • Bake in the oven for 22 minutes or until they are crisp and brown on the outside.
  • Let cookies cool on the baking sheet for 20 minutes or until cool to the touch.
  • Transfer to a wire rack to cool completely.  As the cookies cool they will become crisper.
  • Store in an airtight container.