Cookies, Desserts, Gluten Free, Uncategorized

Needle in a Haystack

The last couple of days out here in the Prairies have been hotter than H-E-Double Hockeysticks. Now a lot of people I know are basking in the heat, loving that it’s been +40, in stead of -40 like it will be in a few short months. Me on the other hand? No. I am not built for this weather, especially since I’ve been working in the bake-shop section of the kitchens at work. It’s been so hot that I start sweating just using the Hobart and mixing whipped cream. That’s a bad sign. A deliciously bad sign.

So what do you “bake” when it’s already baking outside?



Drop Cookies.

The “Oh My God These Are So Good Why Can’t I Stop Eating These?” Cookies.

Yeah, these things are seriously that good. And deceptively easy.

Friend of mine calls these "poop cookies"...but not because of the flavour
Friend of mine calls these “poop cookies”…but not because of the flavour

Chocolate Haystacks – yields roughly 2 dozen tablespoon sized cookies

  • 2 cups sugar
  • 1/2 cup milk
  • 1/2 cup butter
  • 1/2 cup cocoa powder, unsweetened
  • 1/8 tsp salt
  • 1 tsp vanilla extract
  • 3 cups rolled oats
  • 2 cups shredded or flaked coconut

The How-To

  1. Melt and mix the butter, sugar, cocoa, salt and milk.
  2. Remove from heat and stir in everything else.
  3. Drop by teaspoon, or tablespoon, or handful (whatever…this is one place where size doesn’t matter) onto parchment lined baking sheets.
  4. Let air-dry and set. Don’t refrigerate! It’ll cause them to be all melty and gross when you take them out of the fridge. Just leave them alone for a while. Sneak one while it’s still warm and gooey though, because that’s just delicious.
Cookies, Food

It’s Peanut Butter Cookie Time!

Every time I make anything with peanut butter I suddenly have visions of a singing dancing banana float through my head. For some reason he’s incredibly excited about peanut butter and jelly, and according to the banana it’s time for the afore-mentioned PB&J. This wiggling, grinning banana also sings something about a baseball bat. I’m not entirely sure what a baseball bat has to do with peanut butter and jelly, but it can’t be good.

Sometimes the visions are of a cartoon dog in a banana suit, trying to lull his cartoon master into a false happiness by singing the song. The song repeats, over, and over, and over.

It brings chills to my spine.

These cookies, however, are totally worth dealing with those night-marish visions. They’re big, dense, bakery-style peanut butter cookies with all kinds of yummy add-ins nestled in their peanutty goodness. These are ideal for bake-sales, as the recipe turns out an amazing amount of dough. But, is easily cut down by thirds for something more manageable. The dough also freezes really well, just thaw it out in the fridge before trying to bake them.

Peanut Butter Chocolate Chip, White Chocolate, M&M and Pretzel Cookies

Prep: 15 minutes      Chill Out and Knit Time: 1 hour      Bake: 15-18 minutes      Makes: 60 monster-huge cookies
Diabetes Level: Grab me some more insulin, would ya?



  • 4 1/2  cups flour
  • 2 1/4 tsp baking soda
  • 2 1/4 tsp kosher or sea salt
  • 1 1/2 cup butter, at room temperature (don’t even think about using margarine…shame on you.)
  • 2 1/4 cup brown sugar (I always use the darkest I can find, but whatever floats your boat)
  • 3 large eggs
  • 3 tbsp vanilla (Sounds like a lot…and it is! But this recipe is HUGE)
  • 1 1/2 cup peanut butter, use the just peanuts kind (you can try using the “regular” kind of peanut butter, but you’ll have to mess with the recipe a little)


Add Ins

  • 1 cup M&Ms
  • 1 1/2 cup pretszels, chopped
  • 1 cup chocolate chips
  • 1 cup white chocolate chips








  1. In a medium bowl sift/stir together flour, baking soda and salt. Set aside.
  2. In a large bowl cream together butter and sugar until nice and fluffy. Beat in eggs, and vanilla until combined. Add in peanut butter.
  3. In about 3-4 additions add dry ingredients to your buttery goodness. Mix well, scraping from the bottom to make sure you don’t end up with a pure peanut butter sugar lump at the end of the batch.
  4. Dump in all of your add-ins, and fold the dough over to mix in. This will help stop the pretzels from breaking up too-finely.
  5. Smoosh the dough into the bottom of the bowl, cover with saran wrap and chilll for an hour. Or divide the dough, roll into a ball, wrap tightly in saran wrap, then wax paper, then a zippy bag and freeze it for up to 3 months. Many layers mean yummier dough when it’s thawed.
  6. Go knit for an hour, or…go for a bike ride, or a run or something.
  7. Pre-heat your oven to 350. Grab an ice-cream scoop and your giant bowl of dough.
  8. Scoop out balls of dough and plop onto a parchment-lined cookie sheet. Smoosh the ball a little so it’s about 1/2 to 3/4 of an inch high. Bake dough about 2 inches apart.
  9. Bake those suckas! about 15-18 minutes, or until the edges turn a little brown. Let firm up on the cookie sheets for about 5 minutes before you even think about transferring them to wire racks to finish cooling.
  10. OM NOM THOSE COOKIES! Once they’ve cooled down a little, melted chocolate is kinda burny.

Don’t have an ice-cream scoop? Measure out a 1/3 of a cup of dough and rock it out that way!PeanutButterCookies_04

Cookies, Food, Gluten Free

Absolutely Everything (except flour!) Oatmeal Cookies

I made this recipe for a friend’s mom who is celiac and craving sweets. These cookies contain no gluten, just make sure you buy certified gluten-free ingredients. The recipe itself is extremely adaptable and goes well with just about any combo of ingredients and add-ins!

Absolutely Everything (except flour!) Oatmeal Cookies

  • 1 cup peanut butter
  • ½ cup butter, softened
  • 1 ½ cup packed brown sugar
  • ½ cup granulated sugar
  • 1 ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • Pinch of salt
  • 3 eggs (or 4 egg whites, and 1 whole egg)
  • 2 teaspoons vanilla extract
  • 4 cups quick-cooking rolled oats
  • ¾ cup chopped peanuts, walnuts, pecans (or 1 cup flaked coconut)
  • 1 ½ cups chocolate chips (or M&Ms!)



  1. Preheat oven to 350
  2. In a large mixing bowl beat peanut butter and butter until well mixed. Add brown sugar, granulated sugar, baking powder and baking soda and salt. Beat until combined, scraping sides of bowl.
  3. Beat in eggs and vanilla until combined. Stir in the oats, nuts and chocolate.
  4. For chewier cookies – let dough chill in refrigerator for at least 1 hour. For crunchier cookies, skip this and just get straight to the baking!
  5. Drop by tablespoon full onto parchment-lined baking sheet. Bake for about 8-10 minutes, or until edges start to brown. Let sit on cookie sheet for at least 1 minute before transferring to a wire rack to cool.


*Can also make giant cookies, ¼ cup in size. Place these about 4 inches apart and bake for 15 minutes.