Posts Tagged 'words'

Pipe Dream #196: To Wordsmith Unromantically – Coconut Oat Chocolate Chip Cookies

coc cookies 5

I couldn’t help it. I threw everything in my heart and cupboard into these cookies, and then I underbaked these by a mile. And I would do so again in an instant without regret. Because they were so happily fattily satisfying. Happily fattily, happily fattily. New favorite phrase. Just try it. You’ll like it. It reminds me of this song. Caroling, caroling.

coc cookies 3

If I did these again, I would have included more coconut and oats, which got lost, texturally-speaking. You could try doubling the amounts below on them. I also used Ghiradelli milk chocolate chips. Normally, I don’t fuss about using high quality chocolate, but oh my, these chips are fat and taste so much better than cheap chips. Cheap chips, cheap chips.

coc cookies 2

coc cookies 4

Since I’m clearly into word-smithing today, I spent a few minutes rooting around for a baking-inspired poem to share with you, but, as with many poems I have read, I was too gagged-out by all the waxing on about failed relationships, so I couldn’t find anything really profound or great. Who knew that the search term “poems about baking” would yield such sappy drivel? A total misuse of all baking words ever.

Instead, I give you this short piece about cookies. Pay particular attention to the end of the first stanza. “Homemade is boss.” A great thinker of our time?

coc cookies 1

Happily fattily,


Coconut Oat Chocolate Chip Cookies

Inspired by averie cooks

Makes about 18 cookies

1 cup brown sugar, packed

1/2 cup coconut oil, softened in the microwave for 8 seconds

1 egg

1 tablespoon vanilla

1 1/2 cups flour

2 teaspoons cornstarch

1 teaspoon baking soda

1/4 teaspoon salt

1/2 cup quick oats

1/2 cup flaked coconut

1/2 cup milk chocolate chips

Cream together the sugar, oil and egg in a stand mixer for about three minutes. Scrape down the bowl, then beat in the vanilla. Add the flour, cornstarch, baking soda and salt, and mix until just combined, then stir in the oats, coconut and chocolate chips.

Preheat the oven to 350 degrees F. Form the dough into a ball, wrap in cling film and stick in the freezer while the oven preheats. Using a medium cookie scoop, scoop out 18 cookies, baking about 9 at a time on a parchment lined sheet. Bake for 7-10 minutes (I left mine on the softer side at 7.). Remove from the oven and let cool on the sheets for a few minutes, then transfer to a rack to cool completely. Best served in rhyme.

Pipe Dream #188: To Appreciate Only – Cinnamon Nutella Biscotti




recognize the full worth of

be grateful for (something)

nutella biscotti 1

There are a few things in life that I have learned to appreciate. For example, I didn’t used to appreciate dressing up for church. Stuffing my feet into those itchy, lacy socks and brushing out my baby snarls? No thanks. Now, it’s fun to have an excuse to dress up on the weekend.

nutella biscotti 6

I didn’t appreciate biscotti before I was addicted to coffee. They are the perfect combo. This isn’t to say that I would take some dried-out crackle cookie over a chewy gooey wonder like this. Or this. Those are more in the adore and cherish category.  Most days, I just appreciate biscotti.

nutella biscotti 4

I recognize the full worth of infusing a chocolate hazelnut cinnamon creation with espresso and then enjoying the contrasting textural change from crackly to melty-in-your-mouth-y that accompany such an event.

nutella biscotti 3

I hope you recognize this too, and make these biscotti immeds. Let me know if you decide to change up the flavors. I think orange zest would be amazing with this too.

nutella biscotti 2



Cinnamon Nutella Biscotti

Adapted from

2 1/4 cups all-purpose flour
2 tablespoons cocoa
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 large eggs
1 cup sugar
heaping 1/2 cup Nutella
1/3 cup chocolate chips
1 teaspoon cinnamon
optional: more chocolate and coconut flakes for decoration
Preheat oven to 350°F. Sift together the flour, cocoa, baking powder, baking soda and salt in a bowl.
In the electric bowl of a stand mixer, beat the eggs on medium-high speed until frothy. Add the sugar and continue beating on high for 2 minutes. Stir in the Nutella on low speed, then add the flour mixture to egg mixture and stir until well combined. Stir in chocolate chips and hazelnuts, if using.Divide the dough into 2 logs with well floured hands and arrange on a parchment lined baking sheet. Press logs into rectangles approximately 1/2 inch thick. The dough will be pretty wet as you do this, so just plop it on and arrange as best you can.Bake at 350°F for 20 minutes and remove from oven, turning the heat down to 300°F.Using a serrated knife, cut logs into 1/2-inch slices. Arrange the slices on their sides on the baking sheet and return to the oven. Bake for 10-12 minutes, then turn the slices over and bake for an additional 10-12 minutes, checking for doneness at 7 minutes. Remove to a wire rack to cool. If desired, melt some chocolate and drizzle it over the cooled biscotti. Alternately, you can dip the ends of the cookies in melted chocolate and then dip in coconut flakes. Store in an airtight container.

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 1,944 other followers

Lane Cake

Chocolate Clementine Marquise

Spicy Chai Biscotti

Red Wine Pear Trifles

Coconut Oat Chocolate Chip Cookies

Peach Cobbler

Clementine Ginger Tequila Sunrise

S’mores Cake with Malted PB Frosting

Lemon Mousse Crepe Cake

Strawberry Shortcake

Nectarine Brown Butter Upside Down Cake

Raspberry Espresso Fudge Cake

Cherry Clafoutis

Fluffy Buttermilk Biscuits

Banoffee Pie

Blueberry Bourbon Bread Pudding

Pink Sprinkle Cupcakes

Grapefruit Yogurt Loaf

No-Bake Nests

Butter Pecan Shortbread

Black Garlic Herb Bread

Pumpkin Chiffon Torte

Maple Pecan Brown Butter Cupcakes