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Cookies


## Lime Curd Cookies

This recipe is inspired by (Kat's Recipe for Lemon Curd Cookies)["https://theloopywhisk.com/2023/04/07/gluten-free-lemon-curd-cookies/"].

Lime curd cookies are a delightful fusion of tangy lime curd and soft, chewy cookies. Inspired by the classic lemon curd, these cookies offer a unique twist with the sharp and vibrant flavors of lime. The combination of the zesty lime curd center with the chewy cookie exterior makes every bite a refreshing experience. But what exactly goes into making these delightful treats?

## Ingredients

### Lime Curd

- 100 g caster/superfine or granulated sugar
- Zest of 2 limes
- 3 US large/UK medium egg yolks, room temperature
- ¼ tsp salt
- 60 g freshly squeezed lime juice
- 55 g unsalted butter, cubed

### For the Lime Cookies

- 150 g caster/superfine or granulated sugar
- Zest of 2 limes
- 115 g unsalted butter
- 2 large eggs, room temperature
- 30 g freshly squeezed lemon juice
- 1 tsp vanilla extract
- 240 g all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt

## Crafting the Lime Curd Cookies

### Making the Lime Curd

1. Begin by preparing the lime curd. In a medium bowl, whisk together the egg yolks, sugar, lime zest, and salt.
2. Heat the lime juice in a small saucepan until it starts to bubble. Gradually pour the hot lime juice into the yolk mixture, whisking continuously to temper the egg yolks.
3. Transfer the mixture back to the saucepan and cook for an additional 1-2 minutes.
4. Remove from heat and stir in the cubed butter until it's fully melted and incorporated. Allow the curd to cool in the refrigerator.

### Making the Cookie Dough

1. For the cookie dough, cream together the sugar and room temperature butter until light and fluffy.
2. Add the eggs, lime juice, and vanilla extract to the mixture and whisk until combined.
3. Sift in the flour, salt, and baking powder, mixing until just combined. Be cautious not to overmix.
4. Divide the dough into 12 equal portions and place them on a parchment-lined baking tray.
5. Top each cookie with a dollop of the chilled lime curd.
6. Bake the cookies at 170°C for 12-15 minutes or until they turn slightly golden. Ensure they don't overbake to prevent the curd from burning.
7. Allow the cookies to cool on a wire rack.

## What to Pair with Lime Curd Cookies

Lime curd cookies are versatile and pair well with a variety of beverages and desserts. Consider serving them with a cold glass of milk, a cup of herbal tea, or even alongside a scoop of vanilla ice cream for a delightful dessert experience.

## Ingredient Substitutes

If you're unable to find certain ingredients, here are some potential substitutes:

- Lime Juice: Lemon juice can be a suitable replacement, though it will alter the flavor slightly.
- Unsalted Butter: If you only have salted butter on hand, simply omit the additional salt from the recipe.

## Tips and Tricks for the Perfect Cookie

- For an added touch, sprinkle some graham cracker crumbs on top of the cookies before baking. This gives them a hint of lime pie flavor.
- If you prefer a more vibrant green color for your lime curd, consider adding a drop or two of green food coloring.
- For added sweetness, you can either dust the cookies with icing sugar after baking or roll the cookie dough in sugar granules after shaping.

## Nutrition Information

Based on a serving size of 30g, this cookie will contain approximately:

- Calories: 120
- Carbohydrate Content: 18g
- Cholesterol Content: 40mg
- Fat Content: 5g
- Protein Content: 2g
- Saturated Fat Content: 3g
- Sodium Content: 80mg
- Sugar Content: 10g
- Trans Fat Content: 0g
- Unsaturated Fat Content: 2g

Note these values are estimates only and should not be used for dietary or medical requirements.

## Frequently Asked Questions

### How long can I store lime curd cookies?

While they're best enjoyed fresh, you can store them in an airtight container in the refrigerator for up to a week.

### Can I freeze the lime curd for later use?

Absolutely! Lime curd can be frozen for several months. Just ensure it's stored in an airtight container.

### What if my cookies spread too much during baking?

Chilling the cookie dough before baking can help prevent excessive spreading. If your cookies still spread too much, consider adding a bit more flour to the dough.


Let's make some Soft and Chewy Lime Curd Cookies, a delightful treat that combines the tanginess of lime with the sweetness of a cookie. Perfect for summer indulgence!

Soft and Chewy Lime Curd Cookies


## Delightful Ingredients

For the best Matcha Cookies experience, gather the following ingredients:

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## Kat and Alec's Match Cookies Method

1. Preheat your oven to 350°F or 180°C. Line your baking sheets with parchment paper or silicone baking mats.
2. In a large bowl, whisk together the flour, sifted matcha powder, baking soda, baking powder, and kosher salt.
3. Cream together butter, granulated sugar, and brown sugar until smooth and fluffy. Add the vanilla extract and egg and mix until blended perfectly. Scrape the sides of the bowl to ensure every bit is combined.
4. Gradually mix in the dry ingredients until they're just combined. Avoid over-mixing!
5. Scoop out the dough to form cookie balls of about 1.7 tablespoons each or around 24 pieces. Gently roll each dough ball in the sugar bowl until covered and place them onto the prepared baking sheets. Leave a little space between each cookie to give them room to expand a bit.
6. Bake for 8 to 10 minutes, until they look soft in the middle and the edges turn slightly golden. Let them rest for 5 minutes on the cookie sheet then transfer to a cooling rack.

## Tips and Tricks

The couple have the following suggestions for the best results.

- Use soft butter, not melted. Apprently this helps to make the cookie soft and chewy.
- They recommend using brown sugar to add moisture and to keep the cookies soft and chewy.
- Ensure to keep the cookies the same size so they bake all at the same time.
- Avoid over-mixing - a fairly standard suggestion.
- Bake using single pans on the middle rack for even cooking.
- Finally, cool down the cookies before storing the cookies to avoid moisture from ruining the texture of the cookies.

## Ingredient Alternatives

Kat and Alec have the following ideas for ingredient substitutions.

- Gluten free flour for those of us who have gluten-free requirements.
- Using vanilla bean paste for a richer vanilla flavour.
- Hijicha powder or roasted green tea poweder - such an insteresting flavour to try!
- Add white chocolate chips or toffee bits for more sweetness, but avoid semi-sweet chocolate chips as they will overpower the matcha flavour.
- Miso glaze - mix together 1/2 cup powedered sugar, 1 teaspoon milk, 1/2 teaspoon white miso paste and 1/4 teaspoon vanilla extract. Mix well then glaze once the cookies cool.
- Roll the dough in a mix of 1/2 cup sugar with 1 teaspoon cinnamon instead of plain sugar.

## Nutritional Breakdown

For a serving size of about 41 grams per cookie:

- Calories: 175
- Carbohydrates: 23g
- Cholesterol: 27mg
- Fat: 8g
- Protein: 2g
- Saturated Fat: 5g
- Serving Size: 41g
- Sodium: 156mg
- Sugar: 13g
- Trans Fat: 1g
- Unsaturated Fat: 3g

Please note these values are estimates only.

## Frequently Asked Questions

### Why is my matcha cookie not green enough?

Matcha powder's quality plays a significant role in the color of your cookies. The brighter the green, the higher the quality. However, baking can also darken the color.

### Can I use green tea bags instead of matcha powder?

It's not advisable. Matcha powder and green tea have different textures and flavors. The powder gives a more concentrated flavor, which is what we want in our cookies.

### Why did my cookies not flatten?

This could be due to the dough being too cold. Try letting it rest at room temperature for a while before baking.

### Can I freeze the dough for later use?

Absolutely! Just wrap it tightly in plastic wrap and freeze. When you're ready to bake, let it thaw in the refrigerator overnight.

### Is there a vegan alternative for this recipe?

You can use plant-based butter and replace the egg with a flax egg for a vegan version of these matcha cookies.

You can read the full blog post [here](https://theheirloompantry.co/matcha-cookies/).


Let's take a look at Heirloom Pantry's recipe for matcha cookies. Soft and chewy centers with lightly crisp exterior baked in lower temperatures.

The Heirloom Pantry Matcha Cookies


## Soft and Chewy Matcha Cookies

I love soft and chewy chocolate chip cookies. I also love Asian food and flavours. So when I saw these matcha white chocolate chip cookie recipe, I just had to try them!

Matcha mixed with white chocolate brings together the earhiness and bitterness of matcha together with the sweetness of white chcolate.

I also did an experiment to find out what is the most optimal temperature and baking time for these cookies to achieve a good color, crack, texture and chewiness. I will share this with you on a separate blog post.

For now, let's see how to make these Matcha Chocolate Chip Cookies.

## Ingredients

- 250 grams (2 cups) all-purpose flour
- 30 grams (2 ½ tablespoons) matcha green tea powder
- 1 teaspoon baking powder
- ½ teaspoon salt
- 226 grams (1 cup) unsalted butter, softened
- 200 grams (1 cup) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 150 grams (1 cup) white chocolate chips

## Method

1. In a medium-sized bowl, sift together the flour, matcha powder, baking powder, and salt.
2. In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
3. Add the egg and vanilla extract to the butter mixture, mixing until well combined.
4. Gradually incorporate the dry ingredients into the wet mixture, stirring until a smooth dough forms.
5. Gently fold in the white chocolate chips.
6. Divide into 9 parts and roll into balls and then chill in the fridge for at least 2 hours or until firm.
7. Preheat your oven to 340°F (170°C) and line two baking sheets with parchment paper.
8. Bake the cookies for 20 minutes, or until the edges are lightly golden.
9. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

## Tips and Tricks

- To enhance the matcha flavor, use a high-quality, finely ground matcha powder. You can also simply add more matcha powder to your taste.
- Gently fold in the dry ingredients to avoid overmixing, and stop mixing as soon as the dough comes together.
- Taste the dough before cooking and adjust the sugar and/or matcha as needed.
- Ensure to chill the dough before baking to prevent the cookies from melting too much.
- To add a more nutty flavor, you can also brown the butter before using it in the dough. Be sure to cool down the butter before using!

## Ingredient Variations and Substitutions

Try these alternative ingredients to achive different flavour variations.

- Replace matcha powder with 3 tablespoons of finely ground cocoa powder for a chocolate twist.
- Swap white chocolate chips for semi-sweet chocolate chips or dried cranberries for added depth of flavor.
- Add some nuts like macadamia, wallnuts or sliced almonds for an even more crunchy texture.

## Nutritional Information

Based on a serving size of around 100 grams, these cookies provide approximately:

- Calories: 475 kcal
- Carbohydrate Content: 58 grams
- Cholesterol Content: 70 milligrams
- Fat Content: 25 grams
- Protein Content: 6 grams
- Saturated Fat Content: 15 grams
- Sodium Content: 200 milligrams
- Sugar Content: 30 grams
- Trans Fat Content: 0 grams
- Unsaturated Fat Content: 7 grams

## Frequently Asked Questions

### How should I store my Matcha White Chocolate Chip Cookies?

Keep the cookies in an airtight container at room temperature for up to a week.

### Can I freeze the dough for future use?

Absolutely! Tightly wrap the dough in plastic wrap and store it in the freezer for up to 3 months. Thaw it in the refrigerator before baking.

### What if I don't have parchment paper?

You can use a silicone baking mat or lightly grease the baking sheets with butter or non-stick cooking spray.

### Can I make these cookies gluten-free?

Yes, you can! Replace the all-purpose flour with a gluten-free flour blend designed for baking. Make sure to check the label for any additional adjustments that might be needed.

### How do I ensure consistent matcha flavor in my cookies?

For accurate measurements, use a kitchen scale to weigh the matcha powder. If a scale is unavailable, sift the matcha powder before measuring it with a tablespoon to prevent lumps and ensure consistency.


Learn how to make these earthy and sweet matcha white chocolate chips cookies and bring a unique taste of Asia to your palette!

Matcha White Chocolate Chip Cookies


## Analyzing Catherine Zhang's Matcha White Chocolate Cookie Recipe

Today we will take a closer look at one of our favourite social media food personalities - Catherine Zhang!

She has been quite busy lately coming up with so much food content that we cannot help but notice all the delicious food she has been sharing with us.

In this post, I would like to dive deeper into her Matcha White Chocolate Cookie Recipe and analyse what she did to make her recipe stand out.

We will be comparing her recipe with other similar recipes as well in a later post.

Please don't take this post as a criticism of Catherine's recipe. These are just my opinions which I'm sharing with you.

## Ingredients Unwrapped

Here's a list of ingredients based on Catherine's post [here](https://zhangcatherine.com/matcha-white-chocolate-cookies/)

- 110g of Unsalted butter
- 70g of Brown sugar
- 100g of Granulated sugar
- 200g of All-purpose flour
- 1/2 tsp of Baking powder
- 1/2 tsp of Baking soda
- 2 tsp of Matcha powder
- 1 Large egg
- 1 Egg yolk
- 200g of White chocolate
- A dash of Flakey salt

Note: Prep time is 20 minutes, and the cooking time is 15 minutes. This does not include the chilling time of 30 minutes in the freezer of 1 hour in the fridge!

## Analyzing Catherine Zhang's Method

### Preheat the oven at 180C/355F and line a baking tray with parchment paper

I'm not sure why most bakers start with pre-heating the oven as the first step, even if the following steps are still quite involve and would take more than 15 minutes to do. I think it's a waste of energy, but that might just be me!

I mean, we are still going to chill the cookie dough for 30 minutes in the freezer or up to 1 hour in the fridge. Surely the oven can be pre-heated later?

### Brown the butter

Browning the butter adds more a more nutty and toffee flavour to the cookie. I like this extra step, and it's so easy to do with any recipe that containes butter!

### Whisk all the dry ingredients together

This is fairly standard, but it's better to sift them as well to avoid lumps.

### Mix the sugars with the cooled butter and the eggs

This step is usually called the creaming method. Normally, this is done by mixing the soft butter with the sugar first until light and fluffy, then we add the eggs one at a time.

Catherine's step simply told us to mix the cooled butter and eggs.

Since the preivous steps involves borwning the butter, we'll probably be working with liquid butter here.

I'm not sure this will make a big difference in the final result, but this might be an interesting experiement to do!

### Stir the dry ingredients with the wet ingredients, then fold the chopped white chocolate

Fairly standard step here, I have no comment, except that one should be careful not to over-mix the dough to prevent too much air bubbles as well as preventing gluten development resulting in dense cookies (this might be another good experiment).

### Divide the dough into 9 portions then place into a lined baking sheet then chill for up to 1 hour.

Unless you have a big (or empty) fridge, you may want to store the cookies in a smaller container rather than putting the whole baking sheet in your fridge!

Chilling the dough is quite important to ensure you have thick and chewy cookies. This is a fairly standard step.

Depedning on the temperature of the room your'e working on as well as the consistency of the resulting dough, it might be a good idea to chill the dough first before shaping them into balls. I'm thinking at this stage, the dough might be too sticky since we used liquid browned butter.

### Bake at 180C/355F for 15 minutes, then cool in a cooling rack

If this is the first time you're doing this, it's a good idea to try one cookie to see how it will turn out.

You may want to adjust the time or even the temperature depending on the consistency you're aiming for.

To come up with a chewy cookie, you don't want to over bake the cookies, or else, they will become crunchy. These cookies will also become brown instead of green if you over bake them.

You also don't want to under bake or else you will end up with unbaked cooke dough in the center.

So try to experiment with the temperature and the cooking time to come up with the perfect color and consitency for your cookies.

## What Else Did Cahterine Say in Her Blog Post?

### Apparently, there's a difference between ceremonial match and culinary matcha.

For some of us, we'll just be lucky to be able to have access to matcha in the first place! But this is good to know.

Catherine suggests to use high-quality culinary grade matcha for her bakes to achieve a bright green color and strong matcha flavour.

She also said that low quality matcha tends to brown when cooked and also have less distinct flavour.

For those of us without access to high-quality culinary grade matcha, I have the following suggestions:

- If your cookie become too brown, either reduce the cooking time or the temperature. You'll want sufficient baking time to come up with cooked cookie centers but not too much that your cookies start to brown too much. You can even add food coloring to your cookies if you really want to make them look green anyway!

- If you want more matcha flavour, add more matcha powder to the batter! Start with 1 tsp at a time and adjust to your liking.

### Catherine's Advice to Make the Perfect Matcha Cookie

- I lover her first advise - taste the dough! This step is quite easy to miss for some but actualy very crucial.
- Chill the dough - we've discussed this previously.
- Press the cookie balls down before baking - apparently this creates picture-perfect cookies. Some bakers skip this step. I'm thinking this helps to help not to under-bake the cookie centers, since we're too concerned about not browning these cookies too much.

### Catherine's Ingredients discussed

- She just mentioned to use unsalted butter, but did not discuss why she preferred to use browned butter rather than regular butter.
- Brown sugar - apparently this provides chewiness and additional caramel flavour. I agree to these!
- Granulated sugar - I wonder what's the reason to mix brown and white sugar? Why not just all brown sugar? Is there such a thing as cookies that are too chewy? I might give this a try!
- Baking powder - apparently this prevents cookies from becoming rock hard. I guess we should also watch the baking time?
- Baking soda - some recipes don't use baking soda. I wonder how much this influences the final result. We'll have to find out!
- Egg yolk - she mentions this adds fat and flavour to the cookie, making them more rich and chewy. I would prefer a recipe that did not end up with egg whites I have to think of what to do with them.
- Vanilla extract - optional, but if you use good vanilla, you will taste the difference!
- Flakey salt - I agree with her on this one. Adding a small amount of flakey salt is a game changer indeed. Note that flakey salt is less salty than table salt, so if you only have table salt you want to add a really tiny bit.

## Final Words

Overall, I think Catherine Zhang's Matcha White Chocolate Cookies are a winner. Her use of brown butter with brown sugar is a perfect way to add more flavour intensity as well as chewiness to the cookie. Her tips for chiling the dough is spot on as well as her tips for choosing which matcha powder to use.

Now, let's get baking and test them out!

You can read the rest of Catherine's blog post [here](https://zhangcatherine.com/matcha-white-chocolate-cookies/)


Let's take a look at Catherine Zhang's recipe for Matcha White Chocolate Cookies and see what makes it unique.

Catherine Zhang Matcha White Chocolate Cookies


<YouTube url="https://www.youtube.com/watch?v=OVrY-1t6Xgc&pp=ygUgY2hlZiBydiBkb3VibGUgY2hvY29sYXRlIGNvb2tpZXM%3D" />

## The Sweet World of Double Chocolate Chunk Cookies

There's something incredibly comforting about the smell of freshly baked cookies wafting through the house. Today, we're going to explore the world of Chef RV's Double Chocolate Chunk Cookies. These cookies are more than a treat—they're a delightful journey, from the first whiff of the melting chocolate to the last crunchy bite.

## A Peek into the Ingredients

The secret to these mouthwatering cookies lies in their simple yet versatile ingredients. Here's what you'll need:

- 112 grams melted butter
- 150 grams dark brown sugar
- 1 egg
- 125 grams all-purpose flour
- ½ teaspoon baking soda
- 86 grams cocoa powder
- 1 tablespoon ground coffee or 1 teaspoon instant coffee powder (optional)
- 120 grams of coarsely chopped milk chocolate
- 120 grams of coarsely chopped dark chocolate
- 50 grams coarsely chopped walnuts

## All About Timing

For these cookies, timing is key. You'll need to chill the dough for about 2 hours before baking. The baking time is 14 minutes at 350-375F (180-190C) oven.

## The Magic Behind the Cookies

Now that we've gathered our ingredients, let's dive into the process.

1. First, mix the chocolates and flour together. This combo is the heart of our cookie, providing that irresistible double-chocolatey goodness.

2. Next, take the butter, brown sugar, cocoa powder, egg, baking soda, and coffee granules, and blend them slowly with a mixer until you get a combined and smooth mixture. The aroma of the cocoa and coffee mingling with the butter is a scent to savor!

3. Add the flour and chocolate mixture into this rich blend, mixing on low until combined. The result? A dough that’s a chocoholic's dream come true.

4. Using a #20 ice cream scooper (about 1.5 ounces), scoop the dough and shape it into a ball. Arrange these balls in a container and let them chill in the fridge for around 2 hours. This chilling time allows the flavors to meld together and gives the cookies their chewy texture.

5. Once chilled, transfer the balls onto a baking tin lined with parchment paper. Pop them into a preheated oven at 350F (180C) and let them bake for 14 minutes. And there you have it, Chef RV's Double Chocolate Chunk Cookies, fresh out of the oven!

6. Allow the cookies to cool on a rack before serving to ensure they maintain their shape.

## Serving Suggestions

These double chocolate chunk cookies are versatile and can be paired with a variety of beverages. For a classic combination, try them with a glass of cold milk. For a more grown-up pairing, a cup of strong espresso complements the richness of the chocolate perfectly.

## Nutrition Information

Given the ingredients listed, this recipe yields about 24 cookies, each weighing approximately 30 grams. Remember, the nutritional values can vary based on the specific brands of ingredients used.

- Calories: 135
- Protein: 2 grams
- Carbohydrates: 15 grams
- Fat: 8 grams
- Fiber: 1 gram
- Sugar: 9 grams

Please note, these are estimated values and might differ based on the actual ingredients and quantities used. Always consult with a dietitian or use a nutritional calculator for the most accurate information.

## Enhancing Your Cookie Baking Adventure

Here are a few tips to get the best out of your baking experience and optimize your Double Chocolate Chunk Cookies:

- Quality Matters: Always use good quality chocolate. The better the quality, the richer your cookies will taste.
- Chilling is Crucial: Don't rush the chilling process. This helps the cookies maintain their shape during baking and enhances the flavors.
- Space Out Your Cookies: When arranging the cookie dough balls on the baking tin, ensure there's enough space between them for expansion during baking.
- Monitor Your Baking Time: Keep a close eye on your cookies while they're in the oven. Overbaking can make them dry.

## Ingredient Substitutions

In case some ingredients are not readily available, here are some potential substitutions:

- Butter: You can use margarine or coconut oil as a substitute, but keep in mind it may alter the flavor.
- Brown Sugar: If you run out of brown sugar, you can substitute it with white sugar and a touch of molasses.
- Walnuts: Feel free to replace walnuts with pecans, almonds, or even macadamia nuts.

## FAQs

### What can I substitute for the dark chocolate?

If dark chocolate isn't your thing, you could use white or semi-sweet chocolate. However, the flavor profile will change.

### Can I omit the coffee?

Yes, the coffee is optional. It enhances the chocolate flavor but isn't essential.

### Can I use a different type of nut?

Walnuts are a great choice for their crunchy texture, but you can use pecans, hazelnuts, or even almonds.

### How should I store these cookies?

Store in an airtight container at room temperature.

### How long will these cookies keep?

These cookies will keep for 5-7 days in an airtight container. However, their delightful taste and aroma might make them disappear much faster!

## A Few Final Crumbs

Baking Chef RV's Double Chocolate Chunk Cookies is more than just following a recipe—it's about embarking on a sweet journey filled with delightful aromas, comforting flavors, and the warm feeling of home. So go on, preheat that oven, and let the cookie adventure begin!

Remember, a cookie a day keeps the frown away! Enjoy your baking journey with Chef RV's Double Chocolate Chunk Cookies!


Dive into a flavorful journey of baking Chef RV's Double Chocolate Chunk Cookies, loaded with chocolate and crunchy walnuts, perfect for any occasion.

Chef RV Double Chocolate Chunk Cookies


<YouTube url="https://www.youtube.com/watch?v=zqJx-L_eiGE&pp=ygUXY2hlZiBydiBvYXRtZWFsIGNvb2tpZXM%3D" />

## Ingredients

- 113 grams of melted salted butter
- 150 grams of brown sugar
- 1 whole egg
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon powder
- 125 grams of all-purpose flour
- 135 grams of whole oatmeal
- 150 grams of raisins or cranberries
- 60 grams of coarsely chopped walnuts

## Step-by-Step Process

1. Begin by melting the salted butter and adding it to a mixing bowl.
2. Toss in the brown sugar, capturing the essence of molasses, a true holiday flavor profile.
3. Crack open an egg into the bowl, then sprinkle in the baking soda and the cinnamon.
4. Mix these ingredients until they form a smooth blend.
5. Add the all-purpose flour. Mix again at low speed until well combined.
6. Add raisins or cranberries and coarsely chopped walnuts.
7. Add the oatmeal.
8. Mix all the ingredients until combined.
9. Divide the cookies into 24 pieces, around 32 grams each, ensuring they're all of the same size. Place them on a baking pan lined with a silicone mat.
10. Bake these beauties at 350 degrees Fahrenheit (or 180 degrees Celsius) for around 12 to 14 minutes.
11. Let them cool on the pan to prevent sweating.

## Tips to Enhance Your Oatmeal Cookies

- Using brown sugar and cinnamon not only creates a holiday flavor profile but also adds moisture to your cookies.
- Remember, cookies are forgiving. Don't stress over getting them perfect.
- Spacing your cookies apart on the tray will ensure they don't stick together and cook evenly.

## Baking On Your Terms: Ingredient Substitutes

- You can substitute the brown sugar with white sugar and a touch of maple syrup to maintain the moisture and flavor.
- If you're not a fan of raisins or cranberries, try using dried cherries or apricots.
- Walnuts can be swapped for pecans, almonds, or even pistachios for a unique twist.

## A Perfect Balance: Nutrition Information

Given a serving size of around 50 grams, each cookie will have the following:

- Calories: 210
- Carbohydrate Content: 28 grams
- Cholesterol Content: 20 mg
- Fat Content: 10 grams
- Protein Content: 3 grams
- Saturated Fat Content: 4 grams
- Sodium Content: 90 mg
- Sugar Content: 15 grams
- Trans Fat Content: 0 grams
- Unsaturated Fat Content: 6 grams

Please note these values are estimates only and should not be used for medical or dietary purposes.

## Perfect Pairings: What to Serve with Oatmeal Cookies

Oatmeal cookies are versatile delights. They pair wonderfully with a cup of hot cocoa, offering the perfect balance of sweet and savory to your tastebuds. If you're a coffee lover, the robust flavors of a good cup of joe complement the sweetness of these cookies. For tea aficionados, a warm cup of chai or Earl Grey accentuates the cinnamon notes in the cookies.

## FAQs

### Can I use regular butter instead of salted butter?

Yes, you can. If you're using unsalted butter, just add a pinch of salt to balance the sweetness.

### Can these cookies be made vegan?

Absolutely! You can substitute the egg with a flax egg, and use a dairy-free butter substitute.

### How can I store these cookies?

Store the cookies in an airtight container at room temperature. They'll stay fresh for up to a week.

### Can I freeze the dough for later use?

While this recipe is quick to make, you can freeze the dough. Just remember to thaw it in the refrigerator before baking.

### What if I don't have an ice cream scooper?

No problem! You can use a regular spoon to portion the dough. Just aim for equal-sized cookies for even baking.


Dive into the holiday spirit with Chef RV's Oatmeal Cookies. These delightful treats bring out the essence of the holiday season in each bite.

Cookies Recipes

Soft and Chewy Lime Curd Cookies

The Heirloom Pantry Matcha Cookies

Matcha White Chocolate Chip Cookies

Catherine Zhang Matcha White Chocolate Cookies

Chef RV Double Chocolate Chunk Cookies

Chef RV Holiday Oatmeal Cookies