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Hi guys! Happy Monday! 😀 Are you feeling the time change? I sure am…

I was too tired to get up this morning for my workout…sometimes sleep is more important! 🙂 I headed into work at 9 with an iced coffee in hand…it was much needed!

The workday passed by quickly and was uneventful…sometimes that’s a good thing! I’m still sluggish though and a workout is just what I need!

I’m off to whip up some banana oats and do some P90X yoga sort of workout DVD…just realized I don’t have my yoga mat here! 😦 I’ll have to see what’s on demand! Jillian Michaels will probably be the pick…or a run could take place!


If you don’t think you like oatmeal, try this recipe (from Kath Eats Real Food)! I crave them now whereas before I had to choke down a bowl! So.good.

And check out my guest post today on Errign’s Adventures! I share my favorite oatmeal cookie recipe and some healthier variations!



Yum, yum!

The giveaway ends tonight at 9 EST so if you haven’t entered, be sure to do so! I’ll be announcing the lucky winner tomorrow! 😀


I’ve been on a cookie kick lately (orange chocolate chip cookies, anyone?) and I always love chocolate so I decided to whip up some chocolate cookies. I don’t think I’d ever made chocolate cookies before, always sticking with traditional chocolate chip cookie recipes in the past, but after seeing these on Annie’s Eats, I have been dreaming of them since.

These are so delicious and definitely cure your chocolate cravings! I didn’t make giant ones but one of these smaller ones is plenty! They are so moist and chewy that I will definitely make them again! The cookie base would be great with many different mix-ins, like peanut butter chips, walnuts, toffee pieces, etc.

Double Chocolate Cookies




  • 1 cup cold unsalted butter, cubed (I only had salted so I just cut back on the salt)
  • 1 1/4 cup sugar
  • 2 large eggs
  • 1/2 cup dark cocoa powder (I used regular unsweetened)
  • 2 1/4 cups all-purpose flour
  • 1/4 teaspoon coarse salt (I used about 1/8 since I used salted butter)
  • 1 teaspoon baking powder
  • 2 1/2 cups semi-sweet chocolate chips

Preheat oven to 350 degrees. Line baking sheets with parchment paper or silicone mats and set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat together butter and sugar until fluffy, about 2-3 minutes. Add eggs one at a time, blending well and scraping the bowl down after each addition. Add the cocoa powder and mix well. Add the flour, salt and baking powder, mixing on low speed until just incorporated. Fold in chocolate chips.

Scoop out dough using a medium scoop (mine were heaping). Roll into a ball and place on lined baking sheet, about 2 inches apart. Flatten slightly.

Bake for 12-16 minutes, depending on the size of your cookies. Allow to cool for a few minutes on pans, then transfer to a wire rack to cool completely.

Source: Annie’s Eats

A large glass of milk may be required.


I have been obsessed with oranges lately, as I seem to be with most in-season fruits. They are just so juicy and refreshing this time of year and the one bright spot in the dull winter.


I had a few sitting in the fridge that were a bit overripe so I started hunting down a recipe to use them up. I found a recipe for orange pound cake and pulled out all of the ingredients for it only to realize that I really didn’t want to make it. Next recipe…cookies! Easy enough for a quick treat!

These cookies are amazing! Seriously. I was a little skeptical at first but the flavors compliment each other perfectly. The orange zest gives them a nice citrus hint without being overpowering and the sweet chocolate and crunchy pecans make for an irresistible combination.

I used these new silicone mats (by Martha Stewart) that I picked up this weekend at Home Goods…they even have little round circles marking where to place your cookies! I love them already! 😀


Orange Chocolate Chip Cookies




  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter
  • 1/2 cup sugar
  • 1 cup packed brown sugar
  • 1 tablespoon orange zest
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 1/2 cup chocolate chips
  • 1 1/2 cup chopped pecans

Preheat oven to 350 degrees. Grease cookie sheets or line with parchment paper.

In a medium mixing bowl, whisk together flour, baking powder and salt; set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugars, orange zest and vanilla extract until light and fluffy. Add eggs one at a time, beating well after each one.

Add dry ingredients and stir until combined. Stir in chocolate chips and pecans.

If desired, refrigerate dough for about 15-20 minutes. This will yield a slightly thicker cookie but is not necessary.

Drop onto cookie sheets using a small or medium cookie scoop or a tablespoon, about 2 inches apart. Bake for 10-12 minutes, or until golden brown. Allow to cool for a few minutes on cookie sheets, then transfer to wire racks.



Source: All Recipes

If you’re feeling extra dangerous (clearly I was) you can make an orange glaze to drizzle on top…because these cookies are obviously lacking in the sugar department! 😉



Don’t mind the pools of glaze…it’s an art to be able to photograph and pour at the same time…one I clearly haven’t mastered.


This really enhanced the orange flavor! I just used the juice from an orange and mixed in powdered sugar until it reached my desired consistency.

And that didn’t last very long…


Yum! 😀

I really don’t have a go-to recipe for chocolate chip cookies so I’ve decided to try out a bunch to find “the one.” I was a little nervous when I saw how flat these got but they are actually very good. Don’t let the thinness fool you, they are amazingly chewy!

I have a few more recipes to try out so we’ll see if any top these…I really want a thicker cookie so I think the search will continue, though I will gladly devour these without complaint! 😉


Chewy Chocolate Chip Cookies


  • 1 cup of butter, room temp.
  • 1/2 cup sugar
  • 1 1/2 cup packed brown sugar
  • 2 eggs
  • 2 1/2 teaspoons vanilla extract
  • 2 1/2 cups flour
  • 3/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 12 oz. bag of chocolate chips

Preheat oven to 350 degrees. In the bowl of a stand mixer fitted with the paddle, cream together the butter, sugars, egg, and vanilla until combined. Scrape the sides of the bowl when necessary.

In a medium mixing bowl combine the flour, salt, baking powder, and baking soda. Whisk to blend.

Add the dry mixture to the wet mixture and mix to combine. Add the chocolate chips and mix until incorporated.

Scoop onto a parchment-lined baking sheet (I think I used a medium scoop), about 2 inches apart. Bake for 10-12 minutes, or until edges are lightly browned. Allow to sit for about 1 minute, then transfer to a wire rack to cool.

Source: Top Secret Recipes



I only baked half the batch and froze the rest of the dough in an air-tight container. It seems we get sick of cookies pretty fast and end up throwing the old, crumbly ones away after a while. This way I have cookie dough ready to go in a pinch!



Has the holiday season officially begun? I believe it has! Especially after making these cookies! My husband loves gingersnaps and is always asking me to make some. I decided to try some out for his ‘treat of the week’ to welcome in November! 🙂

I was, once again, browsing the web for a recipe. I usually look on Tastespotting or Foodgawker to find ideas since the recipes all have photos! I love seeing a picture of the finished product before I start. These looked delicious and did not disappoint! A little crisp on the outside and perfectly chewy on the inside, these gingersnaps just about melt in your mouth! The mixture of spices, molasses and butter is truly amazing!




  • 3/4 cup shortening (I used butter instead since I was out)
  • 1 cup brown sugar
  • 1/4 cup molasses
  • 1 egg
  • 2 1/4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 cup sugar (for coating)

Preheat oven to 375 degrees. In a large bowl combine the shortening, brown sugar, molasses, and egg. Once combined, add the remaining ingredients (except for the sugar to be used for coating) and mix well until a soft dough is formed.

Roll dough into balls (I used about a tablespoon…or more… of dough for each cookie but you can make them as big or small as you please). Roll in sugar to coat and place on a cookie sheet lined with parchment paper, about 2 inches apart.

Bake for about 9-12 minutes, depending on the size of your cookies.

Source: Small Home Big Start

Enjoy with a cold glass of milk or a hot cup of coffee or tea!


This set of cups and saucers was my grandmothers. My mom passed it on to me when I got married! It is from Finland and I absolutely love it!

I'm Ashley. Wife and new mom. Lover of food, running, baking, strength training, fashion, iced coffee, interior design, and photography. Welcome to Will Run for Food, where I document bits of all of the above (and more)! Thanks for stopping by!

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