Oatmeal Chocolate Cherry Cookies

One of my favorite weekend getaways is Door County, Wisconsin. Located on the “thumb” of Wisconsin, Door County is the ideal place to relax at a B&B, take in a traditional fish boil and enjoy all things cherry. Wisconsin (mostly Door County) ranks 5th in the Nation for cherry production. So when you visit the county, it’s cherry overload. Cherry pie, cherry wine, jam, juice, french toast… I snagged some dried montmorency cherries when I was there last and set out to create something yummy with them. These soft, oatmeal cookies are studded with cherries and chocolate chips. It’s a perfect combination of sweet, tart and chocolate all in one cookie. Add a little bit of Wisconsin to your upcoming holidays and give these a shot! Enjoy!



Oatmeal Chocolate Cherry Cookies

Yields: 3 dozen cookies


  • 1 cup (2 sticks) unsalted butter, softened
  • 2 tsp vanilla extract
  • 2 large eggs
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 1/2 cups old fashioned oats
  • 1 1/2 cups all purpose flour
  • 1 cup dried cherries
  • 1 cup semi-sweet chocolate chips


1.) Combine the softened butter, sugar, and brown sugar in bowl and mix on high speed until light and fluffy, about 2 minutes.

2.) Add in eggs and vanilla extract and mix until well incorporated.20170430_131555

3.) Next mix in flour, salt, baking soda and oats. Mix just until ingredients blend together.

4.) Lastly, fold in the dried cherries and chocolate chips until evenly distributed throughout the batter.20170430_131803

5.) Let dough sit for 30 – 60 minutes in the refrigerator.  While dough is resting, preheat oven to 350° F.

6.) Drop cookie dough by 2 teaspoons onto baking sheet and bake at 350° F for 12-14 minutes, or until golden brown on bottom and edges. Remove from oven and let cool on pan for 1 minute then transfer to wire cooling rack. Store in air tight container up to 3 days or freeze.

Notes and Tips:

  • I like to use semi-sweet chocolate in these cookies because the cherries and cookie base add sweetness and the bittersweet chocolate is a good balance.
  • If you aren’t a fan of cherries, you could also use dried cranberries or raisins.



Ricotta Cheese Cookies

Most of us can’t deny that the world is divided these days. And the great divide is over cookies! People are either a soft cookie person, or a crunchy cookie person. If you are soft cookie person, these cookies are for you!

I was going through my collected recipe book and came across this recipe from an old co-worker. I was inspired to make them because they are a soft cookie that reminds me spring and warmer weather. These babies are light and airy, and will stay soft for days after coming out of the oven. The ricotta cheese in these cookies adds moisture and a light texture. If you are looking to include another dimension of flavor, they can be flavored with lemon. These are versatile cookies because the icing and sprinkles can be customized for any event. Now I know what you are thinking-no, they don’t taste like cheese! Give them a try- enjoy!

Ricotta Cheese Cookies

Yields: 4.5 dozen cookies

Ingredients for Cookies:wp-1487012046513.jpg

  • 2 cups sugar
  • 1 cup butter, softened
  • 15 oz ricotta cheese
  • 2 teaspoons vanilla extract
  • 2 eggs
  • 4 cups flour
  • 2 tablespoons baking powder
  • 1 teaspoon salt

Ingredients for Icing:wp-1487011918160.jpg

  • 1  1/2 cups powdered sugar
  • 3 tablespoons milk
  • sprinkles to top


1.) Preheat oven to 350 degrees. In a large bowl wp-1487011916109.jpgwith electric mixer, beat sugar and butter until light and fluffy, about 5 minutes.

2.) Next mix in ricotta cheese, vanilla and eggs until well combined.

3.) On low speed, mix in flour, baking powder, and salt. Mix together just until dough forms.

4.) Drop dough by even spoonfuls (use a cookie scoop!) about 2 inches apart on an ungreased cookie sheet. Bake about 15 minutes or until cookies are very lightly browned on the top (cookies will still be soft).

5.) Cook on wire racks then frost with icing and sprinkles. To make the icing, combine the milk and powdered sugar in a bowl with a whisk until desired consistency. You can dip each cookie in the icing or drizzle over the top. Add sprinkles of your choice to the tops of each cookie. Allow icing to try completely before storing cookies in an airtight container.

Notes and Tips:wp-1487011916075.jpg

  • You can add citrus juice or rind to the batter for a more traditional ricotta cheese cookie.
  • I found it best to use a cookie scoop to form the cookies. The dough is a bit sticky and the scoop helps to make the cookies all the same size/shape = double whammy! I used a 1 1/2 tablespoon scoop.
  • For the ricotta cheese, you can use a full fat or a reduced fat version to save some calories. But try and stay away from the fat free version- a little fat helps to give great texture to these cookies.
  • You can opt for a thinner icing or thicker frosting to top these cookies. I opted for a thinner icing and dipped the tops of each one into a bowl of glaze, but you can add less milk to the icing for a thicker, frosting-like consistency.
  • Be sure to add your sprinkles to the cookies before the icing dries!


Chocolate Mint Kiss Cookies

The holidays are fast approaching and if you are looking for a fun twist on a holiday cookie, you’ve found it! I love anything mint flavored so this is one of my favorites. This cookie packs a punch of both chocolate and mint flavors into one small bite. The recipe makes four dozen cookies which leaves some room for sharing, if you are feeling generous.

These cookies are soft, chocolatey with a fresh hit of mint flavor. If you are not a fan of mint, feel free to leave out the mint extract and they will still be delicious. Give them a try! Enjoy!


Chocolate Mint Kiss Cookie

Recipe Adapted From: https://www.hersheys.com/recipes/en_US/recipes/4715/kisses-triple-chocolate-blossoms.html

Yields: 4 dozen cookies


  • 48 milk chocolate kisses, unwrapped20151220_131802.jpg
  • 1/2 cup (1 stick) butter, softened
  • 1/2 cup granulated sugar
  • 1 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoon mint extract
  • 2 eggs
  • 1 tablespoon milk
  • 2 1/4 cups all-purpose flour
  • 1/3 cup coco powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Directions: 20151220_150942.jpg

1.) Remove the foil wrappers from chocolate kisses and set aside in a bowl. Heat oven to 350 degrees.

2.) In a large mixing bowl, beat butter, granulated sugar, brown sugar, 20151220_132621.jpgvanilla and mint extract in large bowl until light and fluffy.

3.) Add eggs and milk and beat well.

4.) Stir together flour, cocoa powder, baking soda and salt. Gradually add to butter mixture, beating until well blended.20151220_150725.jpg

5.) Using a cookie scoop or spoon, shape dough into 1-inch balls. Place on ungreased cookie sheet 2 inches apart.

6.) Bake 10 to 11 minutes at 350 degrees. Once you take the cookies out of the oven, gently press chocolate kiss in center of each cookie. Immediately remove from cookies from sheet and transfer to a wire rack to cool.

Notes and Tips:

  • Feel free to omit the mint extract if you so not like mint.
  • The dough may be a little sticky when you go to put in on the baking sheet so I would suggest using a cookie scoop. I used a 2 teaspoon scoop and it was the perfect size!
  • You can use different flavors of chocolate kisses if you want to mix it up. I’m a fan of the plain milk chocolate but you could also use dark chocolate, chocolate and almond, mint truffle…
  • Before storing the cookies, make sure the chocolate kiss has hardened again or you will end up with chocolate mint smoosh cookies instead of chocolate mint kiss cookies.


French Macarons

What is a macaron? What’s the difference between a “macaron” and a “macaroon”? It’s something more than just an “o”- let’s find out!

Basically both versions are meringue cookies with a base of sugar, egg whites and either ground almonds or coconut. Here is where it can get confusing- stay with me! A macaron (one “o”) is made with almond flour, egg whites, and sugar and the batter is typically dyed bright colors. The semi-liquid batter is then piped into a pan and baked. Lastly, the meringue cookies are typically then filled with buttercream or ganache. This version of the macaron has a light, crunchy outside and chewy inside, see the picture below. To add to the macaron confusion, this version of the cookie is often called a French Macaroon. For the purposes of this post, we will spell “macaron” with one “o” to imply the French version of the cookie.


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The New York Times Chocolate Chip Cookies

Most people share a common love of the classic chocolate chip cookie. It’s almost a rite of passage as a baker to master the chocolate chip cookie. However, everyone thinks they have the best recipe of all time. Well I came across this recipe from The New York Times for, what is supposedly, the best chocolate chip cookie. I was skeptical, but there were a lot of comments about how wonderful these cookies taste. Even though I had some doubts, I decided to give them a whirl.

ccc on plate

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Great Pumpkin Cookies

Happy November! When I think of November, apples and pumpkins come to mind. Now I’m the first to admit, I’m not a huge fan of pumpkin-flavored sweets – until I tasted these cookies. In college, my friend’s mom would send these cookies in a care package every Fall, and my friend was kind enough to share them! After the first year, I was hooked.

These cookies have just enough pumpkin flavor without being overwhelming. They also have a fluffy, cake-like texture, and the oatmeal and chocolate chips add another dimension. They are similar to cut-out cookies in the sense that you can eat them plain, or decorate them to your heart’s content! Have a happy Fall, and enjoy!

frosted cookies

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Zucchini Bread Sandwich Cookies

zucchini cookie stack

Zucchini is one garden ingredient that seems to multiply overnight, resulting in a refrigerator full of the green fruit. Each spring and summer I always find myself acquiring surplus zucchini from family and friend’s gardens. I tend to gravitate toward making the stand-by zucchini bread to use up the zucchini. However, I came across this fantastic recipe that morphs zucchini bread into a cookie! How can you go wrong? The cookie has a soft, moist texture and just the right amount of spice. Also, the smooth cream cheese filling is the perfect way to top it all off. Enjoy!

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