Cookies

Smoky Pumpkin Magic Bars

October 10, 2019 by Heidi Clark 1 Comment

Hey! How are you? I know. It’s been a bit since we last visited! My favorite proofreader endured major surgery. We’re back home now, thankfully! Life has been full of doctors’ appointments, prescription runs, and naps! Fun stuff! Seriously, let’s talk about something fun! Like Smoky Pumpkin Magic Bars! A classic bar cookie with a fun Fall twist! First, there is a thick, sweet, and spicy gingersnap cookie crust. Then, a layer of dark chocolate chips! A gooey and spicy pumpkin caramel mixture drenches the chips! Here’s where the smoky flavor comes in. Coarsely chop some smoked almonds and layer that over the pumpkin. And, just like the traditional magic bars, there’s a layer of toffee bits, butterscotch chips, and shredded sweet coconut!

a stack of three magic bars on a piece of brown kraft paper with several more bars surrounding it with a grey linen towel and a lit candle in the background

Don’t be intimidated when you hear me talk about pumpkin caramel! All you have to do is mix pumpkin puree with half a can of sweetened condensed milk and some spices! When the bars bake, the heat of the oven makes the caramel for you!! Smoky Pumpkin Magic Bars are buttery, gooey, rich, chocolatey, sweet, spicy, and chewy. They tick all the boxes for bar cookie perfection! They are completely customizable, too! Don’t have gingersnaps? Use Vanilla Wafers or Oreos instead! Substitute white chocolate chips for the butterscotch chips! Keep the semi-sweet chocolate chips, toffee bits, and the smoked almonds, though! Please!

overhead view of nine squares of smoky pumpkin magic bars on a crinkled piece of brown kraft paper a small vintage serving knife rests in the upper left corner with a grey linen towel resting along the right side everything sits on a vintage dark wood board

I bake these in an 8×8-inch pan. I love how the bars are tall, gooey, and chewy! If you prefer a bit less of a gooey bar, feel free to bake these in a 9×13-inch pan. Keep in mind that the bake time may vary a bit with the thinner style.

close up view of a smoky pumpkin bar lying on a torn piece of brown kraft paper with a grey linen towel two forks and a blown out candle surrounding it

Pssst… The holidays are coming!

These are a great addition to your holiday baking list as well! You can totally make a couple of batches of these! Transfer the bars to an airtight container and freeze until it’s time to make cookie trays! Do you have a favorite cookie that is a must-make for the holidays? Leave a comment below and tell me what it is! I love to hear holiday baking traditions from people!

overhead view of several smoky pumpkin magic bars in a beige linen towel lined tray a small serving knife and chocolate chips along with a lit candle surround the tray

It seems that from mid-October until New Year’s Day goes by in a flash! I plan on stocking my freezer with several batches of these bars to get ready for the holidays! In fact, I have a stash of these right now! They’ve been a welcome treat after a week at the hospital! I’ve also been enjoying the Apple Spice Streusel Muffins! You know what they say ~ “An apple a day keeps the doctor away!”

Smoky Pumpkin Magic Bars

★★★★★

5 from 1 reviews

Author: Heidi Clark
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: 9 large bars 1x

Print Recipe

Description

Smoky Pumpkin Magic Bars are a Fall update to a classic bar cookie! Full of shredded sweet coconut, pumpkin puree, smoked almonds, chocolate, butterscotch, toffee chips, and spices! It’s sure to become a family favorite!

Scale

Ingredients

2 + 1/2 cups gingersnap cookie crumbs

10 Tbsp butter, melted

14-ounce can sweetened condensed milk, divided

3/4 cup pumpkin puree {not pumpkin pie filling}

pinch of sea salt

1/2 tsp pumpkin pie spice

1 tsp ground cinnamon

1 cup smoked almonds, coarsely chopped

1 + 1/4 cups semi-sweet chocolate chips

1/2 cup butterscotch chips

3/4 cup toffee bits { I used Heath brand}

1 + 1/2 cups shredded sweetened coconut

Instructions

Preheat oven to 350°. Line an 8 x 8 baking pan with foil. Create a foil sling to easily remove the bars once baked and cooled. Do so by tearing off a sheet of foil that is a couple of inches longer than needed. Press the foil into the pan leaving an overhang of foil over the sides.

Butter the foil and any exposed areas of the pan that may be peeking through.

Combine the gingersnap crumbs and melted butter. Press into the bottom of the prepared pan.

Combine the pumpkin puree, HALF of the sweetened condensed milk, salt and spices.

Sprinkle the chocolate chips evenly on the crust

Pour the pumpkin mixture over the chocolate chips. Then, layer the smoked almonds, toffee bits, butterscotch chips, and lastly the coconut flakes on top. Drizzle the remaining sweetened condensed milk evenly over the coconut. Place the pan in the oven and bake for 30-40 minutes. The edges will be golden brown. Remove from the oven and let cool completely. When completely cool, grab the foil edges, and lift the bars out of the pan. Place on a cutting surface. Cut into 9 large squares or the desired size.

recipe adapted from Bakers Royale

Notes

I purchased a 1-pound bag of gingersnap cookies and crushed all of them. The leftover crumbs I store in the freezer for future use. Or, you can bake a batch of Gingersnap Streusel Pumpkin Scones with the leftovers!

If you don’t have a food processor to pulverize the cookies into crumbs, no worries! Put the cookies in a ziploc bag. Use a rolling pin to crush the cookies into crumbs!

If you prefer a less gooey bar, bake these in a 9×13 baking pan. The bake time may vary with the larger pan.

Category: cookies
Method: bake
Cuisine: american

Keywords: smoky pumpkin magic bars

Chewy Chocolate Chip Cookies

September 17, 2019 by Heidi Clark 1 Comment

You Guys!!! I am so excited to share this recipe for Chewy Chocolate Chip Cookies with you! If you are serious about chocolate chip cookies {and I know you are!} this is the ONLY recipe you’ll ever need! By using melted butter, instead of waiting for sticks of butter to soften, your tastebuds are in the express lane to CookieTown, USA! Have you ever made a batch of chocolate chip cookie dough and you got down to scooping the last few cookies? And, there are no chocolate chips in those last few cookies? So, you’re scrambling to open another bag of chips {if you have any left!}! This recipe is not like that one, my friends! With over two cups of chips in these babies, there will be no more “naked” cookies in your life!!

close up view of a small white plate with a stack of four gooey chocolate chip cookies on it the top cookie has a bite taken out of it and you can see the melty gooey chocolate

I mean, Hubba! Hubba!

Yoo-Hoo! Hello!? Yes, I’m here! Talking to you! I know!!! You can’t tear your eyes away from that stack of ooey, gooey, thick chocolate chip cookies, can you? Okay, I’ll give you a minute to admire them! When you’re done, I’ll be down below. Talking up a storm, about the deliciousness that is Chewy Chocolate Chip Cookies!

overhead view of a parchment lined cookie tray filled with balls of raw chocolate chip cookie dough

We now return to our regularly scheduled Chewy Chocolate Chip Cookie program!

Hi! Welcome Back! Here’s a napkin… You’re drooling! I am, too! How can we not? They’re beautiful, right?! Well, wait until you make your first batch and bite into one! Have you taken a bite out of a gooey chocolate treat and smiled? And your teeth are blacked out from the melty chocolate? These cookies are no different! Make sure you have a stack of napkins nearby to wipe your chocolate-smeared face!!

overhead view of ingredients used to make chewy chocolate chip cookies a white bowl if filled with flour with a wooden spoon in it a stick of butter on a gray plate a piece of brown kraft paper is covered with a heaping mound of dark chocolate chips a small white cup with light brown sugar with a small wooden handled spoon sticking out of it and a white linen cloth cradles farm fresh eggs that are brown speckled and blue in color

Let’s talk about ingredients for a minute!

You might be thinking, “why are we using bread flour in a cookie?” To be honest, I wanted to create a thick and chewy chocolate chip cookie. My cookies were coming out thin, crispy, and chewy. I mean, they weren’t bad by any means. They just weren’t the texture I wanted. Bread flour contains more protein than all-purpose flour. Therefore, it creates more gluten. And, gluten creates structure. The key to using bread flour in this recipe and not creating a tough cookie? Don’t overmix the dough! Overmixing creates an abundance of gluten which will create a tough cookie. Mix the dough just enough that the flour and chocolate chips are absorbed!
Remember the Gingersnap Streusel Pumpkin Scones with Lemon Glaze I shared with you last week? And, remember I promised that we would use that leftover instant vanilla pudding mix? I am a woman of my word! You’ll use more of it today! The pudding mix helps create the rich, chewy texture and also helps the cookies stay moist!

close up view of a chewy chocolate chip cookie studded with dark chocolate chips the cookie is thick

A quick lesson in proper flour and sugar measuring~

Stir the flour and sugar in their container to fluff it up. If the sugar is lumpy, use a fork to break down the lumps. Lightly spoon the dry ingredient into a measuring cup. Don’t dip the measuring cup into the container to fill it! Use a straight-edged knife or offset spatula to scrape the excess from the top of the cup to level it. That is all. You are now a pro when it comes to measuring!! {cue the theme song from “Rocky“}

close up view of a tray filled with chocolate chip cookies

Now go! Get into the kitchen and bake a batch of these Chewy Chocolate Chip Cookies. Share them with your family and friends. Or, bake a batch and freeze them just for you! Your secret is safe with me!

XO~ Heidi

Chewy Chocolate Chip Cookies

★★★★★

5 from 1 reviews

Author: Heidi Clark
Prep Time: 20 minutes
Cook Time: 17 minutes
Total Time: one hour + 20 minutes
Yield: 42 cookies 1x

Print Recipe

Description

If you are serious about chocolate chip cookies this is the only recipe you need! Made with melted butter so you can satisfy your cookie craving quickly! This cookie is thick, chewy, and stuffed with two and a half(!) cups of chocolate chips! You’re welcome!

Scale

Ingredients

2 sticks of butter, melted {see notes}

1/2 cup granulated sugar

1 packed cup light brown sugar

2 large eggs, at room temperature {see notes}

1 + 1/2 tsp vanilla extract

2 cups all-purpose flour

1/2 cup bread flour

2 Tbsp dry instant vanilla pudding mix {see notes}

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp sea salt

2 + 1/2 cups semi-sweet chocolate chips

Instructions

In a small saucepan, melt the butter over medium heat. When melted, remove the pan from the heat. Transfer the melted butter to a bowl to cool.

Preheat the oven to 350°. Line cookie sheets with parchment paper.

In a large bowl, whisk the dry ingredients together.

Into a large mixing bowl add the cooled melted butter and the sugars. Beat on medium speed for one minute. Scrape the bowl down. Add the eggs and vanilla extract. On medium speed, beat an additional minute. Scrape the bowl down. Add the dry ingredients. Mix on low speed until there are just a few traces of flour left in the dough. Stop the mixer and add the chocolate chips. Mix on low speed until the flour and chips are fully incorporated.

Using a 1-ounce scoop, portion 12 cookies per cookie sheet. Place each cookie sheet on the middle rack of the oven when baking. Halfway through the bake time, rotate the tray so the front faces the back for the remainder of the bake.

Bake the cookies for 12-15 minutes. The outer edges will be golden brown and set. There will be a few golden patches across the top of the cookies, as well. Remove the tray of cookies from the oven, placing the tray on a wire cooling rack. Proceed with baking the remainder of the cookies.

Store cookies in an airtight container for up to a week.

For longer storage, transfer completely cooled cookies to Ziploc bags and freeze for up to 3 months.

Notes

Pop the bowl of melted butter into the freezer for a few minutes if it’s not completely cooled when you are ready to make the cookie dough. Don’t let it solidify!

To bring the eggs to room temperature quickly, put the eggs in a small bowl and fill it with hot tap water. Let the eggs hang out in the water until you are ready to crack them.

Bake one sheet of cookies at a time. This ensures the cookies bake evenly! Besides, if you only have 2 cookie sheets the first sheet used will have time to fully cool while the second sheet is in the oven!

Only use INSTANT vanilla pudding mix. The cook and serve style will not work in this recipe!

Category: Cookies
Method: Bake
Cuisine: American

Keywords: chocolatechipcookies cookies chocolatechip chewy chocolate chip cookies

Chocolate Chip & Toasted Oatmeal Cookies

May 22, 2019 by Heidi Clark Leave a Comment

chocolate chip cookies on a round white plate with a round white dish of chocolate chips on far right

Hello! I’m Heidi! Your new friend in the food blogging world. I’m so excited to be here, as well as a little nervous! That’s natural. Right?! Well, the best way to become friends with someone is to make a sweet treat and share it with them. So, I offer you these amazing, buttery, soft, chewy, chocolate chip nuggets of love. Aka Chocolate Chip & Toasted Oatmeal Cookies! Yup, we’re gonna be friends for life! If you like granola, you are going to LOVE the toasted oats in these cookies. Plus, these cookies have a secret ingredient. Ready for it? It’s sour cream! Sour cream? Oh, yes, my friends! Don’t be afraid. The sour cream adds richness and helps create a sturdy cookie that is optimal for storing and freezing. I’ve sneaked a few straight from the freezer, and they were delish! These will also make fantastic mini ice cream sandwiches this summer! Let’s fire up the oven, tie on an apron, and have some fun in the kitchen!

Four Chocolate Chip Cookie on a marble counter with a round white dish of chocolate chips, white linen napkin and lilacs

What do I need to do first?

Read the recipe entirely and make sure you have all of the ingredients on hand.
Preheat the oven to 350°
Measure the sour cream and set it aside so that it comes to room temperature; this ensures that it will mix evenly into the dough.
Make sure your butter is at room temperature. Take the butter out of the refrigerator the night before. If you’re having an “I’m going to die if I don’t have a Chocolate Chip & Toasted Oatmeal cookie right now” moment and your butter is cold, I have a tip for you! You can lay a sheet of wax paper on the counter and place a box grater on top and grate the cold butter. Pick up the wax paper and dump the grated butter into a large mixing bowl. Voila! It will be at room temperature by the time you are ready to start making the dough.
Toast the oats! Don’t skip this step. Once the oven reaches 350° line a cookie sheet with parchment paper and spread the oats in a thin layer. Place in the oven and bake for 8-10 minutes, until the oats are golden brown and have a nutty fragrance. When the oats are toasted, remove from the oven and place on a wire rack to cool while you measure the remaining ingredients.
Place the two eggs in a bowl and fill the bowl with just enough hot (not scalding) water to cover the eggs.This will bring the eggs to room temperature which helps them incorporate into the dough. Set aside.

Five chocolate chip cookies stacked on a round white plate

Anything Else I Should Know About the Chocolate Chip and Toasted Oatmeal Cookies?

I have just a few more tips for you!

When spooning the flour into your measuring cup don’t scoop a heap of flour into it. Doing this will result in the flour compacting in the cup and will result in a dry and floury tasting cookie. You want to lightly spoon small amounts of flour into the measuring cup and level it off using a straight-edged knife or the edge of an offset spatula.
The recipe calls for packed brown sugar. To do this you want to fill the measuring cup with brown sugar and use the palm of your hand to push it tightly into the cup. If you need to, add more until the cup is basically overflowing with sugar and level it off with a straight-edged utensil.
Bake the cookies one sheet at a time. I know this step makes this recipe a bit more time consuming but it really does ensure the cookies are evenly baked. Also, set a timer and rotate the cookie sheet halfway through the bake time. Meaning, turn the cookie sheet so that the front of the sheet is now facing the back of the oven.

one chocolate chip cookie with a bite out of it

Whew! I know that was a lot of information, but I want to give you as much info as I can so that these chocolate chip & toasted oatmeal cookies become your new favorite! My husband, Jeff, loves these cookies and insists on helping himself to one for each hand multiple times a day! I hope you enjoy these cookies as much as we do! I would love it if you would leave a comment and tell me what your all-time favorite cookie is. If you have any questions about the recipe, you can post it in the comments or email me at yumsandkisses@gmail.com. If you would like to receive my posts via email, be sure to sign up via the subscribe box at the bottom of the page!

Chocolate Chip & Toasted Oatmeal Cookies

Author: Heidi Clark
Prep Time: 20 minutes
Cook Time: 16 minutes
Total Time: 1 Hour, 10 minutes
Yield: 36 cookies 1x

Print Recipe

Description

A rich, chewy, and soft chocolate chip cookie made with toasted oatmeal! Perfect for snacking or even breakfast! I won’t judge!!

Scale

Ingredients

8 Tablespoons (1 stick) unsalted butter, at room temperature
1 cup packed light brown sugar
1/4 cup granulated sugar
2 large eggs, at room temperature
1/2 cup full-fat sour cream, at room temperature
1 teaspoon vanilla extract
1/2 teaspoon almond extract (or 1/2 teaspoon more of vanilla extract, instead)
1 and 1/2 cups all-purpose flour
3/4 teaspoon sea salt
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 and 3/4 cups regular rolled oats, toasted
1 and 1/2 cups semi-sweet chocolate chips

Instructions

Preheat oven to 350°
Line 4 cookie sheets with parchment paper
Spread the rolled oats in a thin layer on one of the lined cookie trays and bake for 8-10 minutes until golden brown. Remove from the oven and place on a wire rack to cool while preparing the rest of the ingredients.
Combine the flour, salt, baking soda and cinnamon in a medium-size bowl. Whisk until combined. Set aside.
Place the room temperature butter into a large mixing bowl along with the sugars and mix on medium speed until it is light in color and creamy. This step takes about 3-4 minutes. Scrape down the bowl.
Add the eggs, one at a time, and mix about 30 seconds or until fully incorporated.
Add the sour cream and extracts. Mix until fully incorporated and scrape the bowl once more.
Add the flour mixture to the mixing bowl and mix on low speed until the flour just becomes incorporated. Don’t overmix the dough or the cookies will be tough.
Add the toasted oats and chocolate chips and mix until combined into the dough. I used a stand mixer for this recipe; if you are using a hand-held mixer, you will want to stir the chocolate chips and oats into the dough using a wooden spoon. My hand mixer isn’t strong enough to sufficiently mix the chips and oats into the mixture.
Scoop the dough using a 1 and 1/2 Tablespoon scoop. Scoop 12 cookies per sheet. Bake one sheet of cookies at a time
Bake cookies 14-16 minutes (mine baked for 15 1/2 minutes but depending on your oven your cookies may bake for more or less time.
Remove baked cookies from oven and place on a wire rack to cool for 10 minutes. After the cookies have cooled for 10 minutes, remove from the cookie sheet and place on the wire rack to cool completely.

Notes

If you scoop the cookies larger or smaller than the 1 and 1/2 Tablespoons keep in mind, this will affect your bake time. Smaller cookies=less bake time. Larger cookies= more bake time.
Did you forget to pull the butter out of the fridge but you still need a cookie now? Place a sheet of waxed paper on the counter and place a box grater on top. Grate the cold butter and dump it into the mixing bowl while you prepare the remaining ingredients. It will be soft by the time you are ready to mix the dough!
If you don’t like almond extract feel free to substitute it with additional vanilla extract.
If you prefer milk chocolate chips, they work just as well!
Need to bring your eggs to room temperature quickly? Place them in a bowl and fill with hot (not scalding) water. Set aside while measuring remaining ingredients.

Category: cookies
Method: baked
Cuisine: american

Nutrition

Serving Size: 1 cookie
Calories: 93
Sugar: 6.4 grams
Sodium: 24.6 mg
Fat: 3.7 grams
Saturated Fat: 2.2 grams
Carbohydrates: 13.2 grams
Fiber: 0.6 grams
Protein: 1.5 grams
Cholesterol: 19 mg

Keywords: chocolatechip,oatmeal,cookies