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Peanut Butter No Bake Cookies

By Heidi Sutton

If you’re looking to make cookies without eggs due to the current egg shortage/high egg prices, try the following recipes your family is sure to love.

The first recipe for “Peanut Butter No-Bake Cookies” courtesy of Live Well, Bake Often by Danielle Rye, is full of peanut butter flavor, only requires a few simple ingredients, and is incredibly easy to make while Banana Bread Cookies are the latest rage on TikTok. Add chocolate chips and nuts if desired.

Peanut Butter No-Bake Cookies

Peanut Butter No-Bake Cookies

YIELD: Makes 30 cookies

INGREDIENTS:  

1⁄2 cup (1 stick) unsalted butter, cut into tablespoon-size pieces

1 1/4 cup granulated sugar

1⁄2 cup whole milk

3⁄4 cup creamy peanut butter

1 teaspoon pure vanilla extract

3 1⁄4 cups quick-cooking oats

DIRECTIONS:

Line two large baking sheets with parchment paper or silicone baking mats and set aside.

Place the unsalted butter, granulated sugar and milk in a saucepan and heat over medium heat, making sure to stir often until the butter is melted and the ingredients are well combined. Bring the mixture to a rolling boil and allow to boil for 1 minute without stirring.

Remove from the heat, and stir in the peanut butter and vanilla extract until fully combined. Stir in the quick oats and mix until all the oats are coated with the mixture.

Using a 11⁄2-tablespoon cookie scoop, drop scoops of the mixture onto the prepared baking sheets, and gently press them down to flatten them slightly. Allow to cool for 45 minutes to 1 hour, or until the cookies have firmed up. The cookies will continue to firm up the longer they cool. Store the cookies in an airtight container at room temperature for up to 1 week.

Banana Bread Cookies

YIELD: Makes 12 cookies

INGREDIENTS:  

1 ripe banana , mashed

1/2 cup granulated sugar

1/4 cup melted butter

1 cup all-purpose flour

1/4 teaspoon baking soda

1/4 teaspoon salt

DIRECTIONS:

Preheat oven to 350 F. Line a baking sheet with parchment paper. In a mixing bowl, whisk together the banana, sugar, and melted butter until smooth and well combined. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually stir the dry ingredients into the wet mixture until just combined. Be careful not to overmix, as this can make the cookies dense.

Using a tablespoon, portion the dough into evenly sized balls. Place the dough balls onto the prepared baking sheet, spacing them about 2 inches apart to allow room for spreading. Gently flatten each ball slightly with the back of a spoon.

Bake the cookies in the preheated oven for 10–12 minutes, or until the edges are lightly golden and the centers are set. Serve warm or at room temperature.

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Semolina and Almond Biscotti

Cookies are a treat any time of the day, and many find biscotti particularly appealing. These crunchy cookies are equally at home with a morning cup of coffee as they are with an evening mug of hot cocoa. Biscotti are hard, crunchy, Italian cookies that are baked twice. In fact, their name comes from the Latin “bis,” meaning “twice,” and “coctus,” meaning “cooked.”

Although they can be enjoyed on their own, their dry, crunchy nature makes them hold up well when dunked into a beverage. Biscotti were even once commonly dipped into red wine. Though they might seem complicated, biscotti generally are easy to make. Try this recipe for “Semolina and Almond Biscotti” from “Butter, Flour, Sugar, Joy” (Sourcebooks) by Danielle Kartes.

Semolina and Almond Biscotti

YIELD: Makes 12 to 16 cookies

INGREDIENTS:

1 cup sugar

1⁄2 cup melted butter

3 eggs

1 teaspoon vanilla extract

1 pinch salt

2 3⁄4 cups all-purpose flour

1 cup sliced almonds

1⁄2 cup semolina flour

1 teaspoon baking powder

Optional: 10 ounces dark chocolate to melt for dipping

DIRECTIONS:

Preheat oven to 325 F. Line a baking sheet with parchment paper. In a stand mixer, cream the sugar, butter and eggs until light and creamy, about 2 to 3 minutes. Add the vanilla and salt. Mix to incorporate. Add the all-purpose flour, almonds, semolina flour, and baking powder. Mix until well combined, but don’t overmix. Turn the dough out onto the prepared baking sheet. Pat gently to form one long loaf of dough roughly 14 to 16 inches long and 5 to 6 inches wide. Bake 30 minutes.

Remove the loaf from the oven and allow to cool 5 to 6 minutes before using a long knife to cut the loaf gently into 12 to 16 cookies. Lay each cookie on its side and bake another 20 minutes, flipping the cookies midway through. Cool completely to achieve that signature crunch. The centers will be a bit soft if eaten warm. These are perfect for dunking in coffee, tea or hot chocolate.

Optional: Melt the chocolate in the microwave in 30-second bursts and gently dip half of each biscotti into it lengthwise. Flip the biscotti chocolate-side-up onto a sheet tray and allow the chocolate to set.

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Pixabay photo

By Daniel Dunaief

Daniel Dunaief

An indulgence is like a gift we give ourselves.

No, it’s not always healthy, which is why we sometimes limit our indulgences.

These indulgences, however, can go a long way to restoring our equanimity.

In a nonscientific survey of people of different ages who were willing to respond to a question about their indulgences, I received a range of interesting responses. Sharing them, I hope, gives you a chance to consider what indulgence could improve your morning, afternoon, day or week.

Several people suggested that desserts were an indulgence. Maybe that’s because so many restaurants market their marquee confection as a “warm indulgence” or a “decadent indulgence.”

Not everyone enjoys the same sugary treat. Alex appreciates a warm chocolate chip cookie, while his wife Michelle suggested that any dessert would do for her and that she doesn’t discriminate, which, I suppose makes her sugar sensitive.

Chocolate made several people’s lists, although, given the size of the market for chocolate, consumption of this sweet is likely more of a routine than a periodic indulgence.

A close friend suggested that gelato was one of his favorite indulgences. He also shared a list of other pleasures, which includes skiing in fresh powder and sailing in Port Jefferson harbor.

Sticking to the food realm for a moment, a mother and her son both considered pizza an indulgence.

A friend in his mid-20s enjoys jalapeno kettle brand potato chips dipped in sour cream, while his longtime girlfriend partakes in a matcha latte.

In the frozen food section, a friend seeks out Italian ices.

A neighbor with four young kids enjoys shopping and jewelry, although some of the joy of those moments may come from getting out of the house and spending time on her own.

Another neighbor whom I’ve seen running regularly didn’t hesitate to add alcohol to the list of indulgences. His drink of choice, which he shared instantly after getting the question, is bourbon.

Apart from food and drinks, a host of activities made the list.

A man in his mid-80s who leads an active life appreciates the opportunity to swim as often as possible.

For several people, reading a book without interruption is a welcome indulgence, breaks up the routine and transports them to other places, other times and other thoughts.

Julie, a friend whose company we like to keep regularly, enjoys siting on a beautiful, breezy beach with a book.

Kim, a friend I’ve had for well over a decade when our children started going to birthday parties together, shared a list that includes facials, a spa day, travel and chocolate eclairs. 

Noelle, who savors the chance to read a good book as well, loves foot massages, floating in a pool with her eyes closed and breathing underwater. Noelle is a scuba diver who hasn’t breathed underwater in a while, but is building up the momentum to return to the depths to search for some of her favorite aquatic friends.

Several close friends immediately highlighted the joy of a massage. That one resonates for me, as I accumulate stress in my upper back and neck and I can feel myself relaxing the moment someone works out the knots.

Another close friend loves spending time with her mother in a garden, listening to the origin story of flowers that came from the gardens of other relatives.

After listening to all these indulgences, I felt transported into the peace in other people’s lives. Asking about indulgences is a pleasant social icebreaker. To borrow from “Saturday Night Live”: indulgences, talk amongst yourselves.

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Flourless chocolate cookies

By Heidi Sutton

Sometimes when your inner chocolate lover comes out, it’s time for a chocolate cookie. The following recipe for “Flourless Chocolate Cookies” from Danielle Rye’s “Live Well Bake Cookies: 75 Classic Cookie Recipes for Every Occasion” (Rock Point) offers the added benefit of being flourless. That means that even those with gluten allergies or intolerances can indulge.

What if you could replicate the taste of hot chocolate in a cookie? That’s just what happens with the next recipe for “Hot Chocolate Cookies” courtesy of creator Rachel Perry and American Lifestyle magazine. Enjoy them on their own, or paired with a mug of hot cocoa. 

Flourless Chocolate Cookies

Flourless chocolate cookies

YIELD: Makes 24 to 36 cookies

INGREDIENTS:

3 cups powdered sugar

3⁄4 natural unsweetened cocoa powder

1⁄2 teaspoon espresso powder (optional)

1⁄4 teaspoon salt

2 large egg whites, at room temperature

1 large egg, at room temperature

11⁄2 teaspoons pure vanilla extract

DIRECTIONS:

Preheat the oven to 350 F. Line two large baking sheets with parchment paper or silicone baking mats and set aside.

In a large mixing bowl, sift the powdered sugar and unsweetened cocoa powder together, then whisk in the instant espresso powder (if using) and salt until well combined. Set aside. 

In a separate mixing bowl, whisk together the egg whites, egg, and vanilla extract until fully combined. Add the wet ingredients to the dry ingredients, and stir until the mixture is fully combined and smooth.

Using a 1-tablespoon cookie scoop, scoop the cookie dough onto the prepared baking sheets, making sure to leave a little room between each one. Bake for 11 to 14 minutes, or until the tops of the cookies are set. Remove from the oven, and allow the cookies to cool completely on the baking sheets. Store the cookies in an airtight container at room temperature for up to 5 days. 

Hot Chocolate Cookies

Hot Chocolate Cookies

YIELD: Makes 24 cookies

INGREDIENTS:

1⁄2 cup butter

1 12-ounce bag semisweet chocolate chips

11⁄4 cup light brown sugar

3 large eggs

2 teaspoons vanilla extract

1⁄4 cup unsweetened cocoa powder

11⁄2 cups all-purpose flour

11⁄2 teaspoons baking powder

1⁄4 teaspoon salt

8 ounces semisweet baking chocolate, cut into 1-inch pieces

12 large marshmallows, sliced in half

DIRECTIONS:

Place the butter and chocolate chips in a microwave-safe bowl, and heat on high for 1 minute. Stir, and then heat for 30 seconds; repeat until chocolate is melted. Beat the brown sugar, eggs, and vanilla extract together on medium speed, and then blend in the chocolate mixture. Add the cocoa powder, flour, baking powder, and salt, and mix on low until combined. Cover bowl with plastic wrap, and refrigerate for 2 hours.

Preheat oven to 325 F. Line two cookie sheets with parchment paper. Scoop 12 tablespoons of dough onto each cookie sheet. Bake for 12 minutes, remove from oven, and top each cookie with 1 piece of chocolate and 1 piece of marshmallow. Bake for another 4 minutes, and let cool for 5 minutes before placing on wire racks to cool completely.

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Cowboy Cookies

By Heidi Sutton

In honor of National Cookie Day on Dec. 4, here are two recipes courtesy of Live Well Bake Cookies: 75 Classic Cookie Recipes for Every Occasion (Rock Point) by Danielle Rye that will bring sweetness to any event.

Thick Chocolate Chunk Cookies

Thick Chocolate Chunk Cookies

YIELD: Makes 14 large cookies

INGREDIENTS:

3 cups all-purpose flour, spooned and leveled

1 teaspoon baking soda

1 teaspoon salt

1 cup (2 sticks) cold, unsalted butter, cubed into small pieces

1 cup packed light brown sugar

1⁄3 cup granulated sugar

2 large eggs

2 teaspoons pure vanilla extract

1 bag semisweet chocolate chunks

DIRECTIONS:

Line two large baking sheets with parchment paper or silicone baking mats and set aside. In a large mixing bowl, whisk together the flour, baking soda and salt until well combined. Set aside. In the bowl of a stand mixer, fitted with the paddle attachment or in a large mixing bowl using a handheld mixer, beat the cubed cold butter, brown sugar, and granulated sugar together for 2 to 3 minutes, or until well combined.

Mix in the eggs, one at a time, then mix in the vanilla extract, making sure to stop and scrape down the sides of the bowl as needed. Mix the dry ingredients until just combined, then mix in the chocolate chunks on low speed until fully incorporated.

Using a 1⁄3-cup measuring cup, measure out the balls of cookie dough onto the prepared baking sheets, making sure to leave a little room between each one. Cover the cookie dough balls tightly with plastic wrap and refrigerate for at least 2 hours.

Preheat the oven to 350 F. Remove the baking sheets from the refrigerator and bake the cookies for 15 to 18 minutes, or until the tops are set and the edges are lightly browned. Remove from the oven, and allow the cookies to cool on the baking sheets for 15 minutes, then carefully transfer the cookies to a wire rack to cool completely. 

Cowboy Cookies

Cowboy Cookies

 

YIELD: Makes 50 to 52 cookies

INGREDIENTS:

2 cups all-purpose flour, spooned and leveled

1 teaspoon baking soda

1 teaspoon ground cinnamon

1⁄2 teaspoon salt

2 cups old-fashioned rolled oats

1 cup (2 sticks) unsalted butter, softened

1 cup packed light brown sugar

2⁄3 cup granulated sugar

2 large eggs, at room temperature

2 teaspoons pure vanilla extract

11⁄2 cups semisweet chocolate chips

3⁄4 cup sweetened shredded coconut

1 cup chopped pecans 

DIRECTIONS:

In a large mixing bowl, whisk together the flour, baking soda, ground cinnamon, and salt until well combined. Stir in the old-fashioned rolled oats and set aside. In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl using a handheld mixer, beat the butter, brown sugar and granulated sugar together for 1 to 2 minutes, or until well combined.

Mix in the eggs, one at a time, then mix in the vanilla extract until fully combined, making sure to stop and scrape down the sides of the bowl as needed. Mix in the dry ingredients until just combined, then mix in the chocolate chips, shredded coconut and chopped pecans on low speed until fully incorporated. Cover tightly and refrigerate for at least 1 hour.

Preheat the oven to 350 F. Line large baking sheets with parchment paper or silicone baking mats and set aside. Using a 1 1⁄2-tablespoon cookie scoop, scoop the cookie dough onto the prepared baking sheets, making sure to leave a little room between each one. Gently press each ball of cookie dough down to slightly flatten it. 

Bake for 10 to 13 minutes, or until the tops of the cookies are set and the edges are lightly browned. Remove from the oven, and allow the cookies to cool on the baking sheets for 5 to 10 minutes, then carefully transfer the cookies to a wire rack to cool completely. 

For both recipes, store the cookies in an airtight container at room temperature for up to one week.

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The gooey inside of the O-Mellow cookie. Photo by Julianne Mosher

This Port Jefferson Station mom has a secret that everyone is talking about: Secret Stuffed Cookies.

When the COVID-19 pandemic caused Ashley Winkler to halt working at her beauty salon, the mother of three decided to get creative. 

Ashley Winkler, founder of Secret Stuffed Cookies, holding her Rainbow OG cookie. Photo by Julianne Mosher

“I’m a baker,” she said. “So, I started doing it for my family. I stuffed a rainbow cookie into another cookie. Then we had some Girl Scout cookies, and I stuffed those in. I just had fun with it.”

That’s when Winkler posted her tasty creations to social media — and they blew up. Friends began asking her if they could order a dozen of her stuffed, hearty treats. 

“I was just doing it for fun,” she said. “I wasn’t trying to make money.”

Winkler said she felt guilty operating a cookie company out of her home when other local bakers were struggling to keep their doors open. She also wasn’t sure how long she’d be able to do it. 

Last March, she thought the pandemic might only last a month — but nearly a year later, her quarantine project has become a passion.

Originally her Secret Stuffed Cookies Instagram page was private, only accepting close friends and relatives for local cookie pickups.

“But then May came and people were getting stimulus checks … They started ordering two dozen cookies every week from me and referring my account to their friends,” she said. 

Back to work, and raising three little kids, Winkler wasn’t sure if she’d want to continue the baking. With a little help from her sister and a few neighbors, she decided to keep at it. 

By February of 2021, 11 months since her first cookie being made, she has nearly 4,000 followers and ships her baked goods nationwide.

Three days a week, she bakes a minimum of 300 cookies. She always has her “Rainbow OG,” a chocolate chip cookie stuffed with a homemade rainbow cookie, the “O-Mellow,” an Oreo marshmallow cookie and several others on the menu — but she’s always switching it up.

Compared to other stuffed cookie companies, Secret Stuffed has several options for people with a sweet tooth. 

“I don’t want to tell people what they have to get. I want people to choose what they want,” she said. “There’s a whole range, and they can choose how they want to pay and how many cookies they want to get.”

Secret Stuffed offers same-day pickup from her Port Jefferson Station home, next business day shipping and a pre-order option. She also recently set up a cookie subscription box, which features new types every month.

Baked fresh and packaged individually, Winkler said her cookies stay good for two weeks. They can be frozen or refrigerated to last up to a month. 

She also teamed up with local businesses to sell cookies in-person. Right now, customers can find her sweets in Town and Country Market in Miller Place, Joe’s Campus Heroes in Selden, and Rose and Boom Boutiques in St. James and Mount Sinai. 

To order and find out more information, visit @SecretStuffedCookies on Instagram and Facebook

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