Ever face the dilemma while snack shopping where you absolutely can’t choose between the richness of a cookie with the sour blast of sweetness that comes from Sour Patch Kids? It’s something many of us have faced at some point in our youths… and well into our thirties.
Well, choose no further with the latest collaboration between Chips Ahoy! cookies and Sour Patch Kids. Yes, you read that right.
The new cookie hybrid features the sweet and crunchy texture of a Chips Ahoy! cookie souped up with the sweet and sour candy-inspired chunks of Sour Patch Kids. It’s essentially biting into a delectable cookie while popping pieces of Sour Patch Kids into your mouth, which frankly sounds amazing.
Wish these existed the last time I went to the movies. Then I wouldn’t have to spend a fortune on cookies and candy.
You can find this new flavor of Chips Ahoy! cookie at participating retailers nationwide starting May.
The holidays are quickly approaching and it looks like McDonald’s is getting a jump on the seasonal festivities by releasing a brand new flavor of their famous McFlurry.
McDonald’s has announced that they’ll soon be releasing a Snickerdoodle McFlurry this month.
The dessert item combines McDonald’s iconic vanilla soft serve with crumbles of sweet cinnamon cookies, evoking the flavors of the winter holidays a few weeks early. Hey, the earlier the better I say.
According to the fast food chain, this is McDonald’s first new seasonal McFlurry flavor since 2012, the previous offering was a Holiday Mint variation.
The Snickerdoodles McFLurry will be available from Nov. 11 through Nov. 17 exclusively on Uber Eats, for those wanting a sneak peek at the new dessert flavor. Those who can wait a bit, can purchase it regularly at participating McDonald’s locations the week following Nov. 17.
What goes great with a nice cappuccino, equal parts foamy milk or whipped cream and some excellent coffee? A cookie! Or a whole platter of cookies, if you ask us. So if you’re looking for a few cookie ideas to have with a special hot beverage, we have you covered.
You know how other people hate mornings? Well, I love them and sometimes I wish the day was all morning so that I could have so much coffee. My favorite is a good bean cappuccino, with perfectly rendered foam that just rises a bit from the rim of a cup. Yeah, I think about it in very poetic terms. So what could make a cappuccino even more perfect? Definitely, some cookies to dunk a little in it, that brink some crunch and buttery goodness to the whole experience.
Pecans are some of our favorite nuts, and there’s a big reason for that. They’re full of flavor and roasting them really helps enhance their nutty taste. We’ve tried them on top of some homemade cookies, along with some delicious buttercream. And the results were phenomenal. Try these any time!
Got a big Nutella jar that you want to put to good use? We urge you to try and spoil your loved ones with a delicious dessert like this! You only need a few ingredients for these Nutella and chocolate chip cookies and they’re very easy to make. And make as many as possible, because one batch will not last for long at the table.
These cookies are perfect to make when you plan of having coffee with a loved one. We firmly believe that you should treat yourself and also treat others to… treats. These particular cookies are topped with whipped cream and melted chocolate and basically melt in your mouth.
Remember those delicious cookies grandma used to make? Well, these ones might be just like them with an extra topping of raspberries. You can use fresh ones if they’re in season, but they’re just as good with frozen ones if you can’t find them at the farmer’s market. The walnuts bring some much-needed crunch to everything.
Your heart on a tiny plate next to your cappuccino? That does sound perfect. These heart-shaped cookies are healthy, too. We made them with whole wheat flour, cocoa powder, coconut oil, and maple syrup. This means that you can have them even if you have a special diet. And the chocolate topping them is just the grace note!
Apple is one of those ingredients that makes baked goods so much better. But once you add caramel to them, the game changes completely and you’re left just having them till the plate is empty. Not to mention that the flavors spell out ‘perfect for the cold season’ in big, friendly letters.
With two types of chocolate and lots of crunch courtesy of the walnuts, these cookies are like a dream come true. With this recipe you can make them in your own kitchen, so you won’t have to buy them anymore. They’re ready in just over half an hour and they’re surely cheaper than store-bought ones.
If you’re a cookie maniac like us, just try this little trick. Add a touch of peanut butter into the dough when you’re making your favorite kind of cookies, and serve them with the jam you prefer. Try it and you’ll surely thank us later!
These coconut chocolate chip cookies are gluten-free and a perfect dish for a Paleo diet meal plan. You can make a large batch and store them in the refrigerator for up to 5 days. That way, you’ll have an accessible breakfast or snack for every work day of the week!
Homemade butter cookies are a delight, that is why we recommend baking them as often as possible. You only need around a handful of ingredients to make them, so they’re quite cheap to make, and your kids will really enjoy them. Especially if you coat them with some colored sprinkles. That will surely catch the eye!
Baking soda is used in baking as a leavening agent. Remember that volcano science experiment from when you were a kid? The one where you added vinegar to baking soda and caused an eruption? When baking soda is combined with an acid, such as vinegar, buttermilk or lemon juice, it gives your baked goods the same lift.
Baking powder is a mixture of baking soda and cream of tartar. Because baking powder has the acid built in, it works in recipes that don’t otherwise contain acidic ingredients. Plus, most baking powders are “double-acting.” This means that rising can occur as soon as the baking powder gets wet, and then again when it comes in contact with heat (when it’s baked).
How to Replace Baking Soda
The switcheroo is simple. If you’re fresh out of baking soda, just replace the amount of baking soda with four times the amount of double-acting baking powder (2 tsp. baking powder for every 1/2 tsp. baking soda).
Yes, really—baking soda has four times the leavening power of baking powder.
Pro Tip: There is sometimes a bit of salt in baking powder. Because of this, you can omit any salt the recipe calls for when you’re making this substitution.
Next time you’re out of baking soda, have no fear! Its baking cousin can save the day.
Jennifer Green, co-founder and cookie maestro of Dough and Arrow, recalls her childhood with memories of ube cake, “It was always a staple for birthdays or parties,” said Green. Her business partner and pastry chef, Gigi Pascual, also grew up with this purple yam being a big part of her upbringing, “For my family, it was always ube ice cream, or, I remember halaya, an ube jam, being made.” Ube has mainly become popular due to it’s versatility. In recent months, it’s been used in everything from pasta to pancakes, while it’s main traditional form is in cake. The purple yam is not just your average Instagram foodie craze, but a culturally significant crop that signifies the resilience and celebration of heritage.
So what is ube exactly?
Often confused with taro or purple sweet potato, ube is a purple yam popular in the Philippines. It’s origins are rooted in Austronesian culture and was one of the earliest plants transported in the early Polynesian Migration of Southeast Asia. Although they have not been able to pinpoint its particular location of origin, historians have been using ube farming plots to track human movement patterns of early Asian tribes. As time progressed, ube lived on as a staple in many Southeast Asian homes.
In 2017, Green and Pascual opened their cookie and coffee shop, Dough and Arrow, in Costa Mesa. Today, patrons enter the vibrant building and the first thing they notice (outside of the giant cookie photo-op) is the smell of freshly-made delicious treats. The range of cookies on display are unique and aesthetically beautiful, each in their own right. One of the newest cookies to hit the display features rose and matcha, while classics include; lavender, chocolate, smores, crème brûlée and of course, ube.
“When we started our business we were also both new moms and wanted to take a back-to-basics approach,” said Green. Pascual continued, “We decided to make the classic cookies we grew up with, while also adding twists that were unique to our culture and heritage.” Their ube cookie in particular has a light and nutty flavor profile which is amplified by toasted coconut accents, assembling their fond love for this ingredient in a simple yet satisfying form. Dough and Arrow also makes cookie cream lattes, in which ube is featured as well, and is just as tasty as its pastry counterpart.
For those already thinking about their health or considering to count calories, Dough and Arrow also has food allergy options and uses as little sugar as possible, making it easy to feel a little less guilty indulging in their one of a kind creations.
Inspired by the wonderful cookies at Dough and Arrow, I put on my apron and got lost looking through Pinterest for recipes, only to discover this great recipe by Husbands that Cook. It highlights the purple yam, tying together a fresh take on classic techniques.
We’re always eager to see what new flavors the Oreos factory is churning out. Last year, they added some delectable variety to their legion of flavors with the addition of Strawberry Shortcake and Rocky Road.
Now it seems one of the newest flavors to hit the snack aisle will be one for the rabbits. Or at least anyone with a taste for carrots. Yup, Nabisco just dropped Carrot Cake Oreos.
The new cookie boasts a cream cheese-flavored creme that’s sandwiched between two carrot-flavored cookies.
According to Oreos, the flavor is confirmed to be a permanent addition to the line, rather than just a seasonal offering.
Beyond that rich new offering, Nabisco is also debuting a limited edition “Love, Oreo” which features a sweet and tangy pink creme spread in between two cookie pieces with special messages like “Dunk In Love, “XOXO Oreo”, “Let’s Twist”, and “Dear Cupid Send Oreo.” These are also available now and will stay on shelves through the end of Valentine’s Day, presumably.
Carrot Cake Oreos and Love, Oreos can now be found at any grocery retailers that offer Oreos. As a huge fan of carrot cake, it’s nice to see the dessert get some love.
It’s that time of year when cookies are out in full force, flaunting their decorations and their holiday spirit. Or you know, you work a lot to manage to make multiple batches for all of the events you’re going to. But how do you store baked cookies? Are there rules? Yes, and we’re going to go through them right now!
If you’re new at baking cookies or are just trying to make larger quantities starting this year, then maybe you need to find out a few things about how to store baked cookies, once they’re ready. I don’t know if you’ve ever tried to store different varieties of cookies in the same place or container, but if you did, you might have found out that is not a very good idea most of the time.
Why, you might ask? Because the texture of the cookies can change. Soft cookies will probably harden, while crunchy cookies will lose their crispiness and soften up. Not to mention that flavors from different cookies might end up mixing up and nobody wants that!
Luckily, there are ways to go around this deterioration. And ways to store baked cookies so that they keep perfectly until it’s time to gift them to your family and friends or serve them at various holiday parties.
6 helpful rules to help you store baked cookies
1. You can freeze them for long-term storage
If you are very busy right before the holidays, then making the cookies and then freezing them when you have some time is a pretty safe bet to make. The important thing to remember is to let the cookies completely cool off after you’ve baked them. Add them to an airtight container, in a single layer or stacked in multiple layers. For the latter option, add parchment paper between the layers. That way, you can store baked cookies for up to three months.
When you need the cookies, make sure to take them out of the freezer and keep them in the refrigerator overnight. And then take them out of the fridge and let them come to room temperature.
But if you only need to store them fresh for about a week or so, you don’t have to freeze them, which takes us to the next point.
2. Keep them separate
If you are making different types of cookies, then don’t store all of them in the same container. Split them up according to type, crunchy versus soft, and keep the flavors separate as well if the flavors are strong.
You can’t keep soft and crispy cookies in the same place because the moisture from the soft ones tends to transfer to the crispy ones, and thus both are pretty much ruined. That’s a bit dramatic, but you get the idea.
3. Storing soft cookies
If you have soft gingerbread cookies and something like soft peanut butter cookies, yes, store them separately, otherwise, their flavors might influence each other in unpleasant ways. Here is a trick to help them stay soft enough: add a slice of white bread to the container they’re in so that the moisture in the bread transfers the cookies.
You can also add a slice of apple to them, but only if the cookies go well with apple flavor, cause some of that will transfer.
4. Storing crispy cookies
When it comes to crispy cookies, the idea is to keep them in a container that is not airtight. So, in fact, the opposite to soft cookies. The air the cookies are exposed to will keep away the moisture.
If they become soft, you can heat the cookies before using them in the oven for 3-5 minutes, at 300 degrees F/150 degrees C.
5. Keep at room temperature
Unless your recipe specifically requires it, freshly baked cookies, be them soft or crispy, should always be kept at room temperature.
6. Take care of decorated cookies
If you’ve already decorated your cookies, then protect them as much as you can, because they’re fragile. Soft or crispy, you should store them in layers, and add sheets of parchment paper between the layers, to make sure the icings or glazes don’t transfer where they don’t belong.
They’re both tasty treats and snacks, they both have a sweet taste, but what are the things that drive them apart? We strive to know more about food than just write recipes for you. Right now, we’re pitting cookies versus biscuits, trying to find out what makes them tick.
I came out of writing this article knowing way much more about the cookies versus biscuits dilemma than I ever thought I would know. And it’s so interesting in my book. I started my investigation by reading the dictionary. And here’s what I found out.
Cookies versus biscuits: The semantics
Let’s start with the biscuit. In the United Kingdom, the biscuit is definitely sweet and topped with sweet things, like chocolate or forest fruit. It can be dipped in a cuppa tea and can be had as a snack during the day. In the United States, the biscuit is basically bread: it can be eaten with bacon and eggs on top, as a breakfast, or it can be served as dinner with some chicken on top. The word biscuit comes from the Latin “biscotum panem”, which means bread twice baked.
A British biscuit is crunchy and hard on the tooth. An American biscuit is way closer to what Brits call a scone, but not an American scone because that is something different. Confusing, right?
All the while, a cookie is just as complicated a concept if you take into account American English and British English. In the UK, a cookie is a soft, squishy, and moist biscuit. But in America, a cookie covers both what Brits call a biscuit and what they call a cookie. The origin of the word is from the Dutch word “koekje”, which means “little cake”.
If I were to summarize, then a British biscuit is an American cookie, an American cookie is a British cookie, and an American biscuit is a British scone. But the American scone is something pretty different. Let’s talk about scones another day.
Cookies versus biscuits point on point
The texture of cookies is heavy, rough and crispy, loaded with things such as nuts, raisins, chocolate chips, and oats. Biscuits are softer but crispy and thick. They’re loaded with sugar and butter. They both sound pretty good and I have to say my mouth is watering already.
2. Cooking technique
Both cookies and biscuits are baked products and the technique is not all that different. The main difference is in their ingredients. Cookies are heavier compared to the biscuits, which are sweet baked butter breads.
3. Sweetness and sugar
Cookies are soft and sweet and have a more complex flavor thanks to their toppings: chocolate chips, anyone? Or pieces of nuts, or raisins. The larger quantity of sugar in cookies makes them crispier and also chewy. But of course, that same sugar quantity means they’re less healthy. Biscuits are hard and sweet baked breads with a lower quantity of sugar. Cookies can be stuffed with different creams, while biscuits no so much. The bottom line? Cookies are heavier and denser, while biscuits are lighter and fluffier.