These Old Fashioned Oatmeal Chocolate Chip Cookies are quite tasty. The combination of whiskey, vanilla, cinnamon and molasses is a great accompaniment to the chocolate chunks. I’d definitely make them again, except I think I would eat most of them before I got the chance to take them to work!
On one hand, I did like these.
On the other hand, every time I took a bite I wished they were different. Crunchier, saltier, more chocolate, it just seemed like they needed something. A scoop of peanut butter or salted peanuts would probably have been great. Toasting the coconut and the nuts would have been delicious.
The recipe is flexible, so I could make them again with different additions. I used cashews, sweetened coconut, cornflakes, and milk chocolate, and substituted honey for the agave since I had that on hand.
The overall texture was a lot chewier than expected – a combination of the softness of the coconut and the ‘glue’ holding the cookies together, which was almost taffy-like in texture when baked.
Not my favorite cookie recipe, but definite potential with some tweaks.
I thought these Black Forest Cupcakes were great! I got a lot of compliments after taking them to my office. The cake was very moist and chocolatey, and the icing was fun to make. I substituted strawberry jam and grenadine for the cherry preserves and kirsch, but I thought the results were delicious.
I did feel like it made a crazy amount of frosting for 24 cupcakes, even swirled high. Other than that, I thought the results were wonderful.
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Sweet Morsels from My Kitchen
