Buckwheat, Oatmeal Pumpkin Cookies

Devin’s girlfriend, Rachel, came over today and since I’ve been craving cookies I decided to get them to help me! I got everything out and then sat down and gave them directions and snapped pictures.

Devin and Rachel making cookies

I asked her to add the dry ingredients a little at a time and she took it literally by adding 1 tablespoon at a time. It was cute but Devin was tired of stirring!Devin and Rachel

Cookie – cookie – cookie!

Buckwheat, pumpkin white chocolate chip cookies

Buckwheat, Oatmeal Pumpkin Cookies

  • 1 3/4 cups of rolled oats
  • 3/4 cups of flour
  • 3/4 cup buckwheat flour
  • 1 tsp salt
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 tsp cloves
  • 1/4 tsp nutmeg
  • 1/8 tsp ginger
  • 3/4 cup of white sugar
  • 1/4 cup of brown sugar
  • 1/2 cup of unsalted butter, soft
  • 1 egg
  • 1 cup of canned pumpkin
  • 1 1/2 cups of white chocolate chips

Method

  • Preheat the oven to 375 degrees. Line a baking sheet with a silpat mat (I used parchment paper).
  • Combine the flour, oats, salt, baking soda, cinnamon, cloves, nutmeg, and ginger together in a bowl. Mix until well combined.
  • Using a mixer, beat the sugars together with the butter and egg until cream smooth. Add the pumpkin and stir until well combined. Add the oat mixture into the pumpkin mixture until just combined then add the white chocolate chips until well mixed.
  • Drop spoonfuls of the the dough onto the prepared baking sheet. Place into the oven and bake for 10-12 minutes. Remove from the oven and let cool for 2 minutes before moving the cookies to a wire rack to cool. Serve with ice cold milk if desired. Enjoy.

Adapted from For the Love of Cooking

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Soft Gingersnaps with White Chocolate Cream Cheese Frosting

Soft Gingersnap cookies

I made these cookies last Friday while my 2 nephews (17 months and 1 month old) and my sister Angela were visiting. I watched the boys for her while she went out to get her hair done.

Needless to say I waiting until Ang got back before I started the cookie baking. I’m not skilled enough to watch 2 small babies AND make cookies at the same time. While Ang fed and entertained the youngest I put the oldest, Ryder, on the kitchen island and let him play with a bowl and the spices while I made the cookie dough. He found a way to get the baking powder open! The picture I got of him is blurry but you can see the white powder all over his little navy colored pants 🙂

Ryder helping me bake cookies

I let him taste the molasses and lick the icing beaters. He has a cute habit of saying  “Ummmmmmmm” whenever he tastes something he likes and I heard it a lot that afternoon!

Soft Gingersnap Cookies with White Chocolate Cream Cheese Icing

Soft Gingersnaps with White Chocolate Cream Cheese Frosting

From Two Peas and Their Pod

For the gingersnaps:
2 1/3 cups all-purpose flour
1 teaspoon baking powder
1⁄4 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1⁄2 teaspoon ground cloves
1/8 teaspoon ground nutmeg
3⁄4 cup unsalted butter, at room temperature
1 cup light brown sugar
1 large egg
1 teaspoon vanilla extract
1⁄4 cup molasses
For the frosting:
4 ounces cream cheese, at room temperature
4 tablespoons unsalted butter, at room temperature
3 ounces white chocolate, chopped and melted
1 teaspoon vanilla extract
3 cups powdered sugar

Method

  • Preheat oven to 375 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper. Set aside.
  • In a large bowl, whisk together the flour, baking powder, salt, and spices.
  • In the bowl of a stand mixer, beat the butter and brown sugar until smooth and creamy, about 3 minutes. Add in the egg and vanilla extract. Mix until well combined. Add in the molasses and mix until combined.
  • With the mixer on low, slowly add the flour mixture. Mix until flour disappears.
  • Form the dough into tablespoon sized balls. Place the cookie dough balls on prepared baking sheet, about 2 inches apart.
  • Bake for 10-12 minutes or until cookies are set, but centers are still soft. Let the cookies cool on the baking sheet for two minutes, then transfer to a wire cooling rack to cool completely.
  • While the cookies are cooling, make the frosting. In the bowl of a stand mixer, cream the cream cheese and butter on medium-high speed until smooth. Add the melted white chocolate and vanilla extract. Beat until smooth. Reduce the mixer speed to low and add the powdered sugar until smooth.
  • Using a knife, frost the gingersnaps with frosting.