Double Chocolate Butter Scotch Chip Cookies

There are so many amazing desserts out there that it’s hard for me to pick a favorite, but if I had to choose, I would have to pick chocolate chip cookies. Let’s face it, it’s hard to beat this comforting classic. Unless, of course, you not only pack them full of extra chocolate chips, but also white chocolate and butterscotch chips! This recipe is what chocolate/caramel dreams are made of. They are chewy and soft and are jam packed with chocolate goodness. They are also incredibly easy to make. Even if you’re a total baking novice, you’ll be able to whip these up in no time without a problem! So go ahead. Pour yourself a glass of milk (or merlot), preheat that oven and get to baking! These are seriously too good to not make.

INGREDIENTS

  • 2 1/4 Cups Flour
  • 1/2 Tsp Baking Soda
  • 1 Cup Butter (Or Coconut Oil)
  • 1 Cup Brown Sugar
  • 1/2 Cup White Sugar
  • 1 Tsp Salt
  • 2 Tsp Vanilla Extract
  • 1/2 Tsp Caramel Extract
  • 2 Eggs
  • 1/2 Cup Milk Chocolate Chips
  • 1/2 Cup White Chocolate Chips
  • 1/2 Cup Butterscotch Chips

DIRECTIONS

1 // Preheat your oven to 350 degrees.

2 // Measure our your flour, baking soda, and salt and mix together in large bowl.

3 // In a separate bowl, cream the butter (or coconut oil) with the sugar. Add the eggs, caramel extract and vanilla and mix well, either with a fork (it’s a workout) or an electric mixer. Beat until the mixture looks fluffy or like snow.

4 // Add your dry ingredients to your butter and sugar mixture and mix thoroughly. Slowly add the chocolate and butterscotch chips and combine until they are distributed through the dough.

5 // Use an ice cream scoop to spoon out balls of dough and place them about 2 inches apart on a greased baking tray or a baking sheet lined with waxed parchment paper.

6 // Bake the cookies for approximately ten minutes. The cookies should be golden and crispy around the edges but soft in the centre.

7 // Cool the cookies before transferring them to an airtight container where they will keep for about 1 week.

If you try making these cookies, let me know what you think of them! They are definitely decadent and are truly a chocoholic’s dream.

xoxo,

Alicia

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Vegan Pumpkin Spice Chai Snickerdoodles

We all have our weaknesses, and while I am usually equipped with strong willpower when faced with baked goods, there are a few treats that I simply can’t say no to and am willing to spend an extra hour or two in spin class for. A few examples? My grandmother’s juicy apple pie, a flaky cheese croissant from a really good bakery, and these spicy-sweet snickerdoodles.

This recipe is from Vegetarian Times, but I tweaked it slightly with sweet pumpkin purée and fragrant chai tea to make it extra delicious and fall-like. This recipe is super easy and can be customized totally depending on the season. For example, you could add some almond extract in the summer, mint in the winter, coconut in the summer – you get the picture. For the perfect cozy fall evening treat, whip up a mouthwatering batch of these tasty cookies and prepare to impress everyone with your crazy dessert chef skills!

INGREDIENTS

  • 1 3/4 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1 tsp. baking powder
  • 1 stick (4 oz.) vegan margarine, softened
  • 3/4 cup sugar
  • 1 sachet of chai tea
  • 1/4 cup pumpkin purée
  • 1 tsp cardamom
  • 1 tsp nutmeg
  • 1/4 cup soy, almond, coconut or cashew milk
  • 1 tsp vanilla extract

Cinnamon Sugar Topping

  • 1/2 cup sugar
  • 3 tbs. cinnamon


DIRECTIONS

1 // Preheat your oven to 350°F and evenly coat your baking sheet with vegan margarine or cooking spray to prevent sticking.

2 // In one large bowl, mix together your dry ingredients (apart from the sugar). Tear open a packet of chai tea and mix it in with the flour.

3 // In a separate bowl, use beaters or a fork to cream margarine until it is light and very creamy. Add the sugar and pumpkin purée, and beat until it has a snow-like, fluffy texture.

4 // Add soymilk and vanilla extract to your creamed sugar and margarine and beat until smooth. Next, add the dry ingredients and beat until it is thouroughly mixed.

5 // Scoop out and roll little balls of your snickerdoodle dough. Coat each cookie in cinnamon and sugar before placing them on the baking sheet.

6 // Put the cookies in the oven and bake for 10 to 12 minutes. The cookies should be lightly browned on top but still soft and chewy.

7 // You can keep the cookies in an air tight container for about two weeks.

These cookies honestly taste like everything good about autumn! Enjoy these decadent treats with a hot chai tea latte or steaming cup of coffee. If you try this recipe, let me know what you think!

xoxo,

Alicia