Cranberry Yogurt Oat Bars

12 Days of Cookies
– Day 8 –

I’ve been on a big oat bar kick lately. I think I like them because they can often double as a quick breakfast or afternoon snack if they’re not overly sweet. This is one such recipe, and I definitely found myself snacking on this on my way to work. It doesn’t have the sugary sweet, crisp oat crust like some of the other bars I’ve posted. Instead, the crust is soft and chewy which I enjoy because it gives it much more of a breakfast granola bar taste. I also feel like I’m once again stretching it a bit to consider this a “cookie,” but I think it could be considered a bar cookie. ;-)

You’ll likely already have a good majority of the ingredients on hand, so that’s always a plus! You could easily substitute dried cherries or probably any other dried fruit and have good results. I’m already coming up with other flavor combos in my head, so I might try this with some other dried fruits and re-post at a later point in time. :) If you do experiment with other fruit, try to find the highest quality dried fruit with as little added sugar as possible. Ideally a visit to Whole Foods or some natural market would be ideal, but I know we don’t always have that kind of disposable income. I know I don’t!

These are a very easy bar to assemble. The oat crust is quickly thrown together and mixed by hand, and then the majority of the mixture is pressed into the bottom of a pan. I used the same bowl to mix together the filling, the remaining crust is crumbled on top and then it’s baked for about 45 minutes or until the edges or golden.

I tried these about an hour after they’d cooled down and, to be honest, wasn’t impressed. The flavor was kind of lacking and I was just expecting a lot more, but I threw them in the fridge and decided I’d give them a go the next day. I was amazed how different they tasted on the 2nd day and after having been refrigerated all night. Considering the fact that these contain yogurt, I personally think it’s best they’re stored in the fridge anyway. I took them to work and had multiple compliments from coworkers. One guy actually said it was his favorite item so far, and I’ve brought in a lot of different things to sample!

If you happen to try these with any other fruit, let me know how they turn out! I’ll very likely do these again in a few weeks, so be on the lookout for another post or at least an update to this one.

Cranberry Yogurt Oat Bars

Cranberry Yogurt Oat Bars
Adapted from Cooking Light
Yield: 20 bars

1 1/2 cups all-purpose flour
1 1/2 cups quick-cooking oats
2/3 cup packed brown sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
3/4 teaspoon cinnamon
1 stick butter, melted
6 Tablespoons orange juice

1 10-ounce package dried cranberries (I used Craisins)
1 1/2 cups Greek yogurt
1 cup granulated sugar
1/4 cup all-purpose flour
2 teaspoons vanilla extract
1 orange, zested (see note)
2 egg whites, lightly beaten

1. Preheat oven to 325 degrees F (163 degrees C). Line a 13×9 pan with parchment paper, allowing it to hang over 2 sides. Spray well with cooking spray.

2. In a medium bowl, combine the flour, oats, brown sugar, salt, baking soda and cinnamon. Drizzle the butter and juice on top, and stir until mixture is well coated. Reserve 1 cup of the mixture and press the remaining mixture into the bottom of the prepared pan. Bake the crust for 10 minutes and then remove to cool.

3. In the same bowl that you made the crust, whisk together all ingredients except the cranberries. Fold in the cranberries and pour the filling on top of the cooled crust. Crumble the reserved crust mixture on top and bake for 40-50 minutes, or until the edges are golden brown.

4. Cool the bars completely on a rack before cutting them. Bars are best served cold, plus they’re easier to cut when cold. Store in the refrigerator in an airtight container for up to 4 days.

Cook’s Notes

Two oranges will yield enough juice (and then some) for this recipe, but you’ll only need the zest from one orange. Be sure to zest the orange before cutting it to extract the juice. :)


Triple Chocolate Cookies

12 Days of Cookies
– Day 7 –

Chocolate is one of those things I can’t get enough of… unfortunately. ;-) It doesn’t matter what form it’s in – a cake, a cookie, ice cream, hot fudge sauce, etc. In my eyes, you can never have enough chocolate!

I’ve had this recipe for years and honestly can’t recall where I first got it, but what I do remember is that it makes a very rich, chocolately cookie. These are “triple” chocolate cookies, but really the recipe should be named Quintuple Chocolate Cookies because there are 5 kinds of chocolate in these puppies! Well, technically 4 because white chocolate isn’t really chocolate, but that’s a whole other discussion for another time.

So yes, 5 kinds of chocolate! You start off melting some semisweet and unsweetened chocolate. This is mixed into the creamed butter/sugar mixture, along with the eggs and vanilla. Your flour mixture (which contains cocoa powder) is then folded in, followed by milk and white chocolate chunks. Really, I wasn’t kidding when I said these were chocolately!

I have a note that these were originally slice ‘n bake cookies, but it just seems like such a hassle to me to roll these into logs, refrigerate and then slice/bake. I know you won’t want to hear this, but I do recommend chilling the dough slightly before baking them. The cookie dough is very soft and sticky, and the cookies need to be flattened before baking as they don’t flatten much on their own. Trying to flatten sticky dough is not a pretty sight, thus the recommendation to slightly chill the dough before scooping and baking.

It’s always hard determining the perfect cooking time with dark cookies since you can’t exactly gauge it based on the color, but I found that 13 minutes was perfect for these. I baked them for 7, rotated and then baked another 6 minutes.

These will no doubt satisfy any chocolate craving you have (and then some), plus your friends will love you forever if you bake these for them. *wink, wink* :) Just be sure to have a glass of milk on hand!

Triple Chocolate Cookies

Triple Chocolate Cookies
Yield: 26 cookies (#30 flattened scoop)

4 ounces semisweet chocolate, chopped
3 ounces unsweetened chocolate, chopped
1 cup light brown sugar
4 ounces (1 stick) butter, room temp
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 cup cocoa powder
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup white chocolate, chopped (or you can use chocolate chips)
1 cup milk chocolate, chopped

1. Preheat the oven to 350 degrees F (176 degrees C). Line cookie sheets with parchment paper or a silpat.

2. Using an electric mixer, cream the brown sugar and butter until light and fluffy. Add the eggs, one at a time, beating well in between additions. Add the vanilla.

3. In a separate bowl, sift together the flour, cocoa, salt and baking powder. Add to the butter/sugar mixture and mix on low just until combined. Fold in the chopped chocolate.

4. Refrigerate the dough for 30 minutes. Scoop level scoops of dough, spacing them 2 inches apart, and flatten with the palm of your hand. You want to flatten these pretty well because they won’t flatten or spread much on their own.

5. Bake in preheated oven for 13-14 minutes, rotating halfway through baking. As noted above, mine cooked perfectly at 13 minutes.

6. Allow cookies to cool for 5 minutes on the sheet before removing to a cooling rack. Store in an airtight container for up to 4 days.


12 Days of Cookies
– Day 6 –

This recipe is a game changer. I say that because I’ve never been the biggest fan of gingersnaps. I love the individual components… the molasses, the ginger and all the other tasty spices. I’ll even crush gingersnaps to use as a crust for pumpkin cheesecake, but otherwise I’m just not the biggest fan. That is, until now.

This cookie is fantastic. It’s everything a gingersnap should be – it has a strong ginger flavor, a deep molasses taste and it is perfectly crunchy. I found this on Alice’s blog and was immediately drawn to the sugar-coated, cracked texture of these cookies. I had high hopes, and I’m happy to report they do not disappoint!

Once again, this is another easy cookie! No special ingredients are needed, nor do you need any special utensils. If you have a cookie scoop it’ll make the process a bit quicker/easier, but it’s definitely not essential.

One final note: Don’t be scared by the dark color as you pull these cookies from the oven. Halfway through baking the cookies will have a perfect golden brown color, and when the time has expired they look slightly burnt. These are gingersnaps, though, and due to the molasses and spices they have a dark caramel color. Just be sure to set a timer and I promise they’ll turn out perfectly!


Adapted from Hip Foodie Mom
Yield: 3 dozen cookies (heaping #50 scoop)

2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/8 teaspoon cloves
2 teaspoons baking soda
3/4 teaspoon salt
3/4 cup shortening
1 cup granulated sugar, plus more for rolling
1 egg
1/4 cup molasses (full flavor)

1. Preheat oven to 375 degrees F (218 degrees C) and line a cookie sheet with parchment paper or a Silpat.

2. In a medium bowl, combine the flour, cinnamon, ginger, cloves, baking soda and salt; set aside.

3. Using an electric mixer, cream the shortening and sugar until light and fluffy. Add the egg and molasses and mix well. Add the flour mixture and mix until well combined.

4. Scoop dough and roll in granulated sugar. Places cookies on sheet, spacing them 2 inches apart, and press down lightly on each cookie. Bake for 12-14 minutes, rotating halfway through baking. I baked for exactly 12 minutes and they were perfect.

5. Put cookies on a cooling rack until completely cooled. Store in an airtight container for up to 3 days.

Pistachio and Cherry Mexican Wedding Cakes

12 Days of Cookies
– Day 5 –

I love, love, love Mexican wedding cakes. The name itself is deceiving because it’s not a cake at all; it’s a cookie! I can recall going to the grocery store in my hometown as a little girl and my mom would allow me to have a cookie as we passed by the bakery. Most kids would opt for the cookie with icing and sprinkles, but no. I wanted the Mexican wedding cake. There was something about the tender crumb, the yummy nuts and the fact that it was coated in powdered sugar that appealed to me much more than the gross icing with that funky chemical taste. What exactly is in that store-bought stuff that makes it taste like one, giant chemical??

Anyway… ever since childhood, Mexican wedding cakes have been one of my favorite cookies to bake. When I ran across this recipe on Bon Appetit, I was immediately intrigued. Classically the Mexican wedding cake contains chopped pecans, but this version uses finely chopped pistachios and adds dried cherries. Yum!

I’ll be honest when I say that the pistachios don’t have an overwhelmingly strong flavor in this cookie. Instead the flavor is very subtle, but it pairs really well with the dried cherries. Do note this recipe does make a lot of cookies. I used a #50 scoop (equal to 1 Tablespoon) and it made 66 cookies. Yowzer! You could probably use a larger scoop and it would obviously yield less cookies, but I personally like these cookies to be bite-size because they contain a lot of butter and shouldn’t exactly be eaten the same way a large chocolate chip cookie would. That’s just my opinion, though. :)

I decided to sip on some hot tea while I snacked on a few of these freshly baked from the oven. It was a very nice combo and I think you’ll enjoy it as well. They’re not overwhelmingly sweet, despite being dunked in powdered sugar, and they’re melt-in-your mouth delicious. Go make them today!

Pistachio and Cherry Mexican Wedding Cakes

Pistachio and Cherry Mexican Wedding Cakes
Adapted from Bon Appetit
Yield: 66 cookies (#50 scoop)

2 cups (4 sticks) unsalted butter, room temperature
1 cup powdered sugar, plus more for coating
2 tablespoons vanilla extract
1 teaspoon salt
1 cup shelled unsalted natural pistachios (about 4 ounces), chopped (see note)
1 cup dried tart cherries or dried cranberries
3 1/3 cups sifted cake flour (see note)
1 2/3 cups sifted all-purpose flour

1. Preheat the oven to 350 degrees F (176 degrees C). Line cookie sheets with parchment paper or a silpat.

2. Using an electric mixer, cream the butter and powdered sugar until light and fluffy. Add the vanilla and salt, followed by the pistachios and cherries. Fold in the flour by hand just until mixed.

3. Scoop the cookies and place on prepared sheets, spacing them 1 inch apart. Bake in preheated oven for approximately 16 minutes, rotating halfway through baking, or until the bottoms just begin to color. Cool cookies on the sheet for 10 minutes before removing.

4. Pour about 2 cups of powdered sugar into a bowl. Working with a few warm cookies at a time, toss the cookies in the powdered sugar until they’re generously coated. Transfer to waxed paper to cool. Repeat with the remaining cookies. Store cooled cookies in an airtight container up to 4 days.

Cook’s Notes

1. All I was able to find were roasted, lightly salted pistachios, so I used those instead and reduced the amount of sugar to 1/2 teaspoon. I personally prefer to roast nuts when using them in cakes and cookies, so this eliminated that extra step.

2. Be sure to sift your flour first and then measure out the quantity needed.

3. Since this recipe is so large, you could easily cut it in half. The amounts of each flour are kind of hard to cut in half, though, so I’d recommend doing 1 3/4 cups cake flour and 3/4 cups all-purpose flour.

Pumpkin Cream Cheese Bars with Streusel Topping

12 Days of Cookies
– Day 4 –

One of my favorite things to eat around the holidays (and even year-round) is pumpkin. It’s so versatile and can be used in baked goods, breads, soups, etc. One of the things I love to pair with pumpkin is cream cheese. Refer to my Pumpkin Chocolate Chip Mini Cakes or Pumpkin Cinnamon Rolls with Orange Cream Cheese Icing as prime examples. Clearly I love that combo since this is now the 3rd time I’m posting those flavors together. ;-)

Another blogger I love following is Christy over at The Girl Who Ate Everything. First of all, what a genius name. haha! I definitely could apply that blog title to myself as I’ll eat nearly everything, except mushrooms. I’m sorry, I know I’m a chef and I should like them, but I don’t. I’ve tried and I just don’t.

Anyway… I had an extra cup of pumpkin puree and a block of cream cheese, so I browsed some of my favorite blogs and that’s when I ran across this recipe on Christy’s blog. I immediately knew it was what I wanted. I mean, how can you resist these?

Pumpkin Cream Cheese Bars

Admittedly, they’re definitely more a cake than a cookie, but I really like how they’re served in bar-form and so we’re going to consider these a bar cookie… even though it’s cake. Just go with it, people. :)

Once again, this is a very simple recipe. You cream together the ingredients for the cheesecake and set aside. The pumpkin cake is then mixed by hand and the two mixtures are swirled together. Christy suggests sprinkling chopped pecans on the top of the bars before baking. I decided to put a streusel topping instead because I just love that taste and texture. If you don’t want to mess with streusel topping, you can just do nuts. If you don’t want/like nuts, leave them both off and I guarantee you these will still taste amazing! They’re super moist, have a very nice spice flavor and will surely please a crowd. Enjoy!

Pumpkin Cream Cheese Bars with Streusel Topping
Adapted from The Girl Who Ate Everything
Yield: 16-20 bars

1 (8-oz.) package cream cheese, softened
1/4 cup sugar
1 egg
1/2 teaspoon vanilla extract

1 cup canned pumpkin puree
1 cup sugar
1 egg
1/3 cup vegetable oil
1 cup all-purpose flour
1 1/2 teaspoons pumpkin pie spice (see note)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Streusel Topping:
1/2 cup brown sugar
3 Tablespoons all-purpose flour
2 Tablespoons oats (quick or old-fashioned)
2 Tablespoons butter, cold and cubed
1/4 teaspoon ground cinnamon

1. Preheat oven to 375 degrees F (218 degrees C). Spray and line a 9×13 pan with parchment paper. Set aside.

2. Using a mixer, cream together the cream cheese, sugar, egg and vanilla until smooth; set aside.

3. In a medium mixing bowl, combine the pumpkin, sugar, egg and oil; whisk together until well combined. Stir in the flour, pumpkin pie spice, baking powder, baking soda and salt.

4. Spread half the pumpkin batter in the bottom of the pan. Drop spoonfuls of the cream cheese mixture on top of that. Drop the remaining pumpkin mixture by spoonfuls on top of that. Using a skewer, chopstick or something of that nature, swirl the ingredients together. My method of swirling is simply running a skewer in large “S” formation from one end to the other. Rotate the pan 90 degrees and do the same again.

5. Combine the ingredients for the streusel topping using a pastry cutter or your fingers. Sprinkle it on top of the bars.

6. Bake in the preheated oven for 25-30 minutes, rotating halfway through baking, or until a toothpick inserted in the center comes out clean. You do not want the cheesecake layer getting too much color, so be sure not to over bake.

7. Cool completely before cutting into bars. Store in the refrigerator for up to 3-4 days.

Cook’s Notes

If you do not have pumpkin pie spice and are like me and have a cupboard full of many other random spices, you can make your own. For this recipe you’ll need the following:

3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/8 teaspoon allspice

Chewy Brown Butter Ginger Oatmeal Cookies

12 Days of Cookies
– Day 3 –

This is another wonderful creation from Monique over at Ambitious Kitchen. While browsing through her blog, this recipe caught my eye as it contained a lot of yummy buzz words – chewy, brown butter, ginger, oatmeal… It seemed to embody everything I’d want in a holiday cookie. Plus, I already had all the ingredients on hand which is always a plus!

This cookie gets extra stars because it’s a very quick and easy cookie to whip up. Other than browning the butter, the ingredients are mixed together, scooped and baked. No refrigeration is needed, either! :)

The cookies have a really nice, spicy kick to them, plus they’re crispy on the edges and chewy in the middle. They did soften up a bit the next day and they kind of lost their crisp edges, but they were still quite wonderful! Once you have a batch of these in the oven and the aroma is filling the air, you’ll feel the holidays are all around you!

Chewy Brown Butter Ginger Oatmeal Cookies

Chewy Brown Butter Ginger Oatmeal Cookies
Adapted from Ambitious Kitchen
Yield: 2 dozen

3/4 cup butter (1 1/2 sticks)
1 1/2 cups all-purpose flour
3/4 cup rolled oats (see note)
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1 1/2 teaspoons ground ginger
1 teaspoon allspice
1 teaspoon nutmeg
1 cup packed dark brown sugar
1 large egg
1/4 cup molasses
2 teaspoons vanilla extract
Approx. 1/2 cup coarse or granulated sugar, for rolling (see note)

1. Melt the butter in a saucepan over medium heat. After a few minutes, the butter will begin to foam. At this point, you’ll want to whisk the butter frequently. You’ll start to see the bottom or edges of the pan get coated with browned butter. Whisk those bits off as they add to the taste. After a few more minutes, the butter will turn an amber color and will give off a nutty aroma. Remove from heat and immediately transfer to your mixing bowl to stop the cooking; set aside to cool. Click here for a picture of brown butter when it’s done.

2. Whisk together the flour, oats, baking soda, salt, cinnamon, ginger, allspice, and nutmeg in a bowl; set aside.

3. With an electric mixer, mix the cooled butter and brown sugar until thoroughly blended. Beat in the egg, molasses and vanilla until smooth and creamy. Add the dry ingredients and beat on low speed until just combined.

4. Preheat the oven to 350 degrees F (176 degrees C). Using a #50 scoop, scoop the dough, roll in the sugar (see note below) and place on a silpat or parchment-lined cookie sheet, approximately 1 inch apart. You’ll want to do level scoops of dough this time instead of the normal heaping scoop. If you do not have a cookie scoop, chill the dough first for about 15 minutes to make it easier to handle.

5. Bake cookies for 9-11 minutes, rotating halfway through, until lightly browned. If you want them a bit more crispy, bake for 11-12 minutes. Remove from oven and allow to cool on the cookie sheet for a few minutes. Transfer to a wire rack to cool. Store cookies in an airtight container for up to 3 days.

Cook’s Notes

1. The recipe calls for rolled oats, otherwise known as “old-fashioned” oats. I only had the quick oats on hand and so I think that’s why my cookies spread more than normal. If you want a bulkier cookie, I’d suggest using the rolled oats per the recipe. Either works just fine, though, and I didn’t have any complaints about using quick oats! :)

2. You can find coarse sugar in the baking isle or at specialty cooking stores, but I just used Sugar in the Raw. It’s the perfect sugar to use because it’s coarse, it doesn’t melt and it’s often cheaper than buying specialty baking sugar.

3. The recipe instructs you to roll the balls in sugar, but I only really wanted it on the top and didn’t want to make them overly sweet. I simply dunked the tops of my cookies in the sugar and left the sides and bottom as is. You can see from the picture they still have a wonderful glisten to them from the sugar crystals.

Cinnamon Rolled Cakes

12 Days of Cookies
– Day 2 –

I first tried this recipe nearly 15 years ago while visiting family in Illinois. My Aunt Rosie is an amazing cook, and upon our arrival she had these cookies freshly baked and ready for our consumption. I was in the midst of attending culinary school and was learning all these fancy new recipes, yet this simple shortbread cookie completely blew me away. I couldn’t get enough of them, and I insisted I have the recipe before our departure!

The one thing that strikes me as kind of funny is how this cookie strongly resembles a potato slice. I mean, doesn’t it look like little potato slices? Maybe it’s just me. ;-)

Cinnamon Rolled Cakes

I even took a batch of these to work recently, along with 3 other types of cookies, and a co-worker stopped me in the hallway and said, “Oh man, those little cookies that look like potatoes? Those were my favorite!!” I laughed because at least I wasn’t the only person that saw the potato resemblance. :)

These cookies are ridiculously easy to make, they don’t require any special ingredients or equipment and they can be prepared in very little time. They have this wonderfully tender crumb, and the outer edge has this nice, crispy cinnamon sugar crust. I promise that you’ll impress any guests you serve these to, and they’ll be asking for the recipe just like I did!

The original recipe calls for the ingredients to be combined with a pastry cutter (see example here), but I’ve found it much easier to use a food processor. The ingredients are combined together until the mixture resembles coarse meal. The egg yolk is then added and the mixture is pulsed until it just starts to form a ball. If you don’t have a food processor, simply combine all ingredients except the yolk using either a pastry cutter, 2 forks or your fingers (like pie dough). Then add the egg and mix around with your hands until it comes together in a loose ball.

The ball is then split into two pieces and each piece is shaped into a log. A beaten egg white is brushed on the logs, and then they’re rolled in a cinnamon sugar mixture. The dough needs to be chilled for at least an hour, and then the cookies are simply sliced and baked. This is a great recipe that can be made ahead of time, and cookies can be baked as needed. I’ve frozen the dough before and then thawed, sliced and baked with perfect results.

Here are a few pictures that will provide you with a visual step-by-step guide to making these cookies:

Cinnamon Rolled Cakes
Cinnamon Rolled Cakes
Cinnamon Rolled Cakes
Cinnamon Rolled Cakes
Cinnamon Rolled Cakes
Cinnamon Rolled Cakes

Cinnamon Rolled Cakes

One final note is that you may notice I don’t use a pastry brush to apply the egg whites, but that’s because I tend to find it easier to just use my hands. It’s a bit messier that way, but you really want to ensure the log is completely coated in egg white so the cinnamon sugar mixture will stick. It’s a bit of a funny feeling, but just go with the flow. Cooking is all about having fun, using your hands and sometimes getting dirty! :)

Cinnamon Rolled Cakes
Adapted from my Aunt Rosie :)
Yields: 2 1/2 dozen

2 1/4 cups all-purpose four
1/2 cup granulated sugar
1 cup butter, cold and cubed
1 large egg, separated
3 Tablespoons light brown sugar
1 Tablespoon ground cinnamon

1. Mix flour and sugar in the bowl of a food processor. Add the cold, cubed butter and pulse the mixture a few times until it resembles coarse meal. Add the egg yolk and pulse a few more times, or just until the mixture begins to take form.

2. Dump the mixture onto a very lightly floured surface and blend the dough with your hands until it starts to form a ball. This might take 30 seconds to a minute to come together once your hands warm the dough a bit. Divide the dough into 2 pieces and form each piece into a log, approximately 8″ long and 1 1/2″ in diameter.

3. Combine the brown sugar and cinnamon in a small bowl; set aside. Put the 1 egg white in another small bowl, add a dash of salt and whisk for a few seconds with a fork. (Egg whites, otherwise known as albumen, contain protein which causes the egg white to have its lumpy form. Adding a little salt to the egg white helps to break down the albumen and allow for a more even coating. This is also helpful when making an egg wash for pie crusts, bread, etc.)

4. Place a single log on a piece of waxed or parchment paper. Evenly coat the log with the egg white and then transfer the log to a clean piece of waxed paper that has been sprinkled with some of the brown sugar mixture. Roll the log until it is generously coated with half the brown sugar cinnamon mixture. Roll the log up in the paper. Repeat with the other log and place both in the fridge for at least 1 hour to chill. *Please note that I recommend you move the egg white-coated log to a clean sheet of parchment paper because I’ve left it on the same sheet with the egg white and it causes the crust to be kind of lumpy and messy. Plus, when it bakes the edges are not clean.

5. Slice the cookies approximately 1/3″ thick and place onto a silpat or parchment-lined cookie sheet, 1″ apart. Since I like clean cuts, I tend to cut off both ends of the logs. I simply smash those two pieces together and bake them along with the rest. They’re not visually appealing, but they make for great testers! :) Also, be sure to make your cuts as straight as possible so it ensures the cookies bake evenly.

6. Bake the cookies in a preheated 350 degree F (176 degree C) oven for 12-15 minutes, rotating the pan halfway through baking, until they are very lightly golden brown. These cookies can burn quite easily, so check them at 12 minutes and then every minute after that. Mine took about 13-14 minutes. Allow the cookies to cool on a wire rack until completely cooled. Store in an airtight container for up to 3 days.

These can be eaten alone, dunked in milk or even better – dunked in coffee or hot tea! Enjoy!