walnut, white chocolate & cherry cookies

These cookies hit the spot! Sweet, a little nutty, a hint of sour, and crispy on the outside with a chewy centre. I have made them in the past sans walnuts, but I think the walnuts add good texture and another layer of flavour to the cookies. If you are going nut-free, of course eliminate the walnuts (making it school-safe too). #Piepie and #boss will be so delighted to try these this afternoon!


perfect with your coffee or tea, or a giant class of milk!

prep: 15 min    bake: 10-12 min    yield: 24 cookies

what you need:

  • 1/2 cup unsalted butter (room temp)
  • 1/2 cup sugar
  • 1/2 cup dark brown sugar
  • 1 egg
  • 1 cup flour
  • 1/2 cup rolled oats
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup dried cherries
  • 3/4 cup roughly chopped white chocolate discs
  • 3/4 cup roughly chopped walnuts *optional

what to do:

  1. Line cookie sheets with parchment paper. Preheat oven to 325 F convection (or     350 F regular baking).
  2. In a large bowl, beat butter and sugars until fluffy. Add egg and beat until smooth.
  3. In another bowl, combine flour, oats, baking soda and salt. Add to butter mixture and beat just until everything is mixed.
  4. Add cherries, chocolate, and walnuts into the mixture. Mix just until evenly incorporated. (Do not over mix cookie dough!)
  5. Drop spoonfuls of dough (about 6-8 per sheet) onto cookie sheets. The size I used were just slightly smaller than a golf ball.
  6. Bake in the middle rack for 10 min then check, it really depends on your oven. (And if you have a convection oven and you’re using it…you really have to play around for the first batch because I burnt the bottom of my first tray of cookies. Convection ovens cook faster and it’s great but it takes some time to get used to it!).
  7. Remove once the cookies are slightly golden brown, it’s okay if they are a little soft in the middle (better slightly underdone than overdone).
  8. Once they have rested a few minutes on the sheet, they will be cool enough to transfer onto a cooking rack. Enjoy!IMG_3872.JPG

ready to go cookie dough

cookie dough balls

pop these into the freezer for fresh cookies another day

Whenever I have time to make cookies, I try to remember to make an extra batch so that I can freeze them in these into cookie dough balls.  These are perfect to pull out and pop into the oven if you have last minute guests, need to bring something to a play date or dinner party, or when you’re craving that home baked good but don’t feel like starting from scratch!

Use a small ice cream scoop or two spoons to scoop your cookie dough and drop onto a cookie sheet lined with parchment paper. Once you’re done, take the time to use your hands to roll them into balls – this will freeze better and keep them as separate cookies. Place the cookie dough balls onto the lined tray and pop into your freezer for about 20-30 minutes.  Once they are somewhat firm you can transfer them into a plastic freezer bag and seal tightly.

freezer bag

frozen and transferred to freezer bag

When you want to bake them, remove them from your freezer bag and place onto a parchment lined cookie sheet, about 6-8 balls per tray. Allow them to thaw for 20 minutes at room temperature before baking them as you normally would.


thawing cookie balls

Fresh baked cookies in no time! Yum!


fig & raisin oatmeal cookies

kitchen sink cookie


sweet & salty

I do apologize for the lack of posts lately…we were traveling and now relocating and it has just been a very busy summer with our family! Tonight will be my last wine club meeting (oops, I mean, book club haha!) with a bunch of lovely ladies that invited me to join their club three years ago. It is definitely bittersweet to be moving closer to family but having to say goodbye to friends we have made in this community. DSC_0186

In the spirit of purging and using up what we have…I decided to bake some cookies for tonight’s club meeting. It started out as “I’ll just bake some cookies with pie pie as an afternoon activity” to “hmm…what can I bake that will get rid of some of my pantry??” Thus the birth of the kitchen sink cookie. It might sound a little nuts (there are nuts in it!), but it actually has a great sweet and salty kinda thing going on, and also has a nice crisp outside with a chewy soft inside. Really it’s quite a satisfying little cookie! Give it a try…and feel free to play around with what you have in your pantry! Maybe you use pistachios instead of cashews…or dried cranberries instead of raisins…maybe don’t use a ketchup flavoured chip…as long as the base is the same (butter, flour, sugar, eggs, etc) your cookies should turn out!

prep: 15 min   bake: 9 min per batch   yield: 50 cookies

what you need:

  • 1 cup unsalted butter, room temperature
  • 3/4 cup white sugar
  • 1 cup brown sugar (not packed)
  • 2 eggs
  • 2 cups all purpose flour
  • 1 cup rolled oats
  • 2 tsp pure vanilla extract
  • 1 tsp baking soda
  • 1 cup semisweet chocolate chips
  • 2 cups crushed chips (I used lightly salted kettle cooked chips)
  • 3/4 cup raisins
  • 1 cup cashews (crushed)

what to do:

  1. Line cookie sheets with parchment paper and preheat oven to 350 F.

    pie pie

    checking out the fluffy butter & sugar

  2. In a large bowl, mix butter with sugars until light and fluffy.
  3. In a separate bowl, combine flour, oats, and baking soda. Stir to mix.
  4. Add eggs and vanilla to butter and sugar mixture. Once this is mixed well, add dry ingredients – do not over mix.

    pie pie

    crushing chips in a ziplock bag

  5. Add chocolate chips, raisins, chips, and cashews to cookie dough and mix just until evenly distributed.DSC_0172
  6. Spoon large dollops (about golf ball size) onto parchment paper and leave enough space so that the cookies don’t bake into each other, about 6-8 per sheet. Bake for 9 minutes (convection oven) or slightly longer to get the edges golden brown.
  7. Remove from oven, then once cool enough to handle transfer to cookie rack to cool completely. Enjoy! Store in airtight container for several days

    this recipe will feed a crowd

    cooling cookies

chocolately mini cookies

chocolately minis

perfect toddler sized cookies

Tonight we are invited to a friend’s house for dinner and after persistently asking “what can we bring???” and the answer persistently being “just yourselves!” I decided to try a new cookie recipe…if it didn’t work out then I truly wouldn’t have to bring anything hahaha.  But they did turn out, so here they are to share with you all:) These chocolately cookies are definitely sweet so making them mini is perfect for your little ones to enjoy one all on their own.  Sometimes when I make my cookies regular size then realize they are too big for pie pie (my toddler) it’s a bit of a process to convince her to have only half…so these little sizes are perfect.

what you need:

*makes ~40 mini cookies

  • 1 1/2 cup all purpose flour
  • 1/2 cup dutch process cocoa (the good stuff!)
  • 1 cup unsalted butter at room temperature
  • 2/3 cup brown sugar
  • 2/3 cup white sugar
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp sea salt
  • 1 1/2 tsp vanilla
  • 1 large egg
  • 1 cup semi sweet chocolate chips

what to do:

  1. Preheat oven to 350 F. Line cookie sheets with parchment paper.
  2. In a large bowl, sift together dry ingredients.
  3. In another large bowl, (or mixer), beat sugars with butter until light and fluffy.  Add egg and vanilla, then beat to mix well, scraping sides of bowl with a spatula if needed.
  4. Add dry ingredients and mix until just combined – don’t over mix or cookies get tough!
  5. Add chocolate chips and mix until evenly distributed, again don’t over mix.DSC_0546
  6. Spoon small round amounts of dough onto parchment paper – smaller than a golf ball – and leave about 2″ space between cookies.  DSC_0547
  7. Bake for 8 or 9 min, then remove from oven and let stand on the tray until cool enough to handle and transfer to wire rack to cool completely.  Enjoy!

You can store them in an airtight container for several days, or freeze them to enjoy another day.

chocolately cookies

I promise the next post will be healthier! Everything in moderation…;)