YumSugar

Food Review: Kodiak Cakes Oatmeal Chocolate Chip Cookies

FitSugar — Tue, 29 Dec 2009 09:00:44 -0800

By the time the actual day of Christmas rolled around I was so over baking that I didn't want to make dessert for my own dinner. Instead of dealing with mounds of flour or cookie cutters, I just wanted to relax and watch the yule log on TV. Weeks earlier I was given a box of all-natural oatmeal chocolate chip cookie mix from Kodiak Cakes, which seemed perfect given my laziness on Christmas morning.

Like most packaged dessert mixes, the big draw of Kodiak cookie mix is its ease. All you do is beat together an egg, 1/2 cup of butter, and the mix. Roll out some dough balls, bake in the oven for about ten minutes and you're done. Easy peasy. What I didn't expect was how good the cookies would taste.

To hear what I thought of them, read more.

I was doubtful before digging into the first one, especially since they looked more ginger, molasses than oatmeal chocolate chip. The dough is brown because the base flour is a whole grain blend. I suspect that the rolled oats are blended pretty well into the flour because unlike most oatmeal cookies where you can see the individual oats, the Kodiak cookies looked really uniform and smooth on the surface.

Everyone that tried the Kodiak cookies were astonished that they came from a mix. The cookies were crisp on the outside and chewy in the middle, and the chocolate chips were rich and gooey. The whole grain flour gave the cookies a nice texture but were not too "grainy" like other whole grain cookies I've tried. The subtle taste of brown sugar came through, and one cookie was extremely satisfying - probably because it's made from whole grains.

Beyond tasting good, Kodiak cookies are much better for you then any other pre-mix dessert I've come across. The ingredients are completely natural, and each cookie contains 110 calories with only 20 calories coming from fat. The calories can also be cut down since there are alternate directions that replace half the amount of butter with applesauce.

I've definitely become a fan of Kodiak Cakes and will be trying the other cookie mixes soon, as well as the brownies and waffle mix!

Serving Size	1 cookie (28 g)
Calories	110
Total Fat	2 g
Saturated Fat	1 g
Cholesterol	0 mg
Sodium	90 mg
Carbs	22 g
Dietary Fiber	2 g
Sugars	13 g
Protein	2 g

Ingredients: 100% Whole Grain Blend (Whole Wheat Flour, Whole Oat Flour, Rolled Oats), Brown Sugar, Dark Chocolate Chips (Evaporated Cane Juice, Unsweetened Chocolate, Cocoa Butter, Soy Lecithin, Natural Vanilla), Natural Vanilla, Leavening (Sodium Bicarbonate), Salt

Big, Fat, Chewy Chocolate Chip Cookie

tickledpink — Sun, 05 Aug 2007 20:04:31 -0700

Big, Fat, Chewy Chocolate Chip Cookie

Recipe from AllRecipes.com via Hilary

2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips

Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.

Sift together the flour, baking soda and salt; set aside. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended.
Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended.
Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup* at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.

Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
* 1/4 cup cannot be right, as it made a cookie approximately 8″ across, an egregious excess by any standard. For a typically oversized cookie, use 1/8 cup.

I found this recipie on Smitten Kitchen ( http://smittenkitchen.com/2006/07/good-enough-for-me. ). I had been looking for a new chocolate chip cookie recipie and found this. I baked them tonight and they came out so lovely i just had to share!

Big, Fat, Chewy Chocolate Chip Cookies!!!

Whole Wheat Chocolate Chip Cookies

amyfinke — Mon, 05 Feb 2007 16:25:23 -0800

I made these for our Super Bowl party last night and they received RAVE reviews! One of the guests asked if he could take the leftovers home and hawk them on eBay

From allrecipes.com
http://allrecipes.com/Recipe/Whole-Wheat-Chocolate-Chip-Cookies/Detail.a...

INGREDIENTS

* 3/4 cup margarine
* 1 cup white sugar
* 1 cup light brown sugar
* 1 1/2 teaspoons vanilla extract
* 2 eggs
* 2 cups sifted whole wheat pastry flour
* 1 cup all-purpose flour
* 3/4 teaspoon baking soda
* 1 teaspoon salt
* 2 cups semisweet chocolate chips
* 1/2 cup chopped walnuts (optional)

DIRECTIONS

1. Preheat the oven to 375 degrees F (190 degrees C). Generously grease cookie sheets.

2. In a medium bowl, cream together the margarine, white sugar and brown sugar until smooth. Stir in the vanilla and eggs. Combine the whole wheat flour, all purpose flour, baking soda and salt, gradually blend into the creamed mixture. Fold in chocolate chips and walnuts if desired. Drop by rounded spoonfuls onto the prepared cookie sheet.

3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. For bar cookies, press dough into a 10x15 inch jelly roll pan and bake for 12 to 15 minutes.

**I like mine chewy, so I took them out of the oven after 8-9 mins

Chocolate Chip Cookie Dough Fudge

fragiletearz — Tue, 13 Nov 2007 07:46:00 -0800

Chocolate Chip Cookie Dough Fudge

1/3 cup butter, melted
1/3 cup packed brown sugar
3/4 cup all-purpose flour
1/2 teaspoon salt, divided
1 1/3 cups mini semi-sweet chocolate chips, divided
1 (1 pound) package powdered sugar
8 ounces cream cheese, softened
1 teaspoon vanilla extract

Line 8- or 9-inch square pan with foil, leaving 1 inch overhang on sides. Lightly butter or spray foil.

Combine butter and brown sugar in small bowl. Stir in flour and 1/4 teaspoon salt. Stir in 1/3 cup chocolate chips. Form dough into ball. Place in plastic wrap; freeze until firm.

Unwrap dough; cut into 1/2-inch pieces; refrigerate till needed.

Place powdered sugar, cream cheese, vanilla extract and 1/4 teaspoon salt in large bowl. Beat with an electric mixer at low speed until combined. Scrape down bowl and beat at med. speed until smooth.

Melt remaining 1 cup chocolate chips in small saucepan over low heat, stirring constantly.

Add melted chocolate to cream cheese mixture; beat just until blended. Stir in chilled cookie dough pieces. Spread evenly into pan.

Refrigerate until firm. Remove fudge by lifting foil. Cut into squares. Store airtight in refrigerator.

Makes 3 to 4 dozen candies

Monster Chocolate Chip & M&M Cookies

tdsollog — Fri, 15 Feb 2008 17:58:23 -0800

Another yummy one from Gluten-Free.....

MONSTER COOKIES

2 small eggs
3/4 cup brown sugar
1/2 cup sugar
1/2 tsp. vanilla
1/2 tsp. corn syrup
1 tsp. baking soda
3/4 cup peanut butter
1/4 cup butter
2 1/2 cups Creme Hill Estates Lara’s rolled oats (#956043)
1/4 cup semi-sweet chocolate chips
1/4 cup M&Ms

Preheat oven to 350 degrees.
Beat eggs. Add remaining ingredients. Use small ice cream scoop, to scoop dough onto ungreased cookie sheets.

Bake 350 for 15 minutes.

This recipe makes 2 1/2 dozen. They melt in your mouth!!!

Cookie Monster's Basket

ALSW — Mon, 13 Aug 2007 14:24:54 -0700

Lately, I've been all about the gifts and goodies - looking for new ideas to share and fun things to make for friends and family. Therefore, the majority of my time in the library has been reserved to this particular section.

And, well, this weekend, Jackpot!

I found a great book in the library called The Perfect Basket and I'm basking in its wonders. Today, during work (Shh!) I was combing through the Food Basket ideas and the very first one I fell in love with! It's one of those baskets that's perfect for just about anyone and you can tailor it to the person you're giving it to.

Great for holidays and for first time home owners!

No, you're not doing the cooking (you can, of course), you're just making the mixes. You can provide the recipient with the mixes, the recipes, and even some brand new items for their kitchen if you're so inclined!

Cookie Monster's Basket
From The Perfect Basket

Candy Cookie Mix

Makes about 3 cups.

The great thing about this cookie is that whoever is making the cookies can add in whatever they want, whether it's Reese's PB Cups, Toffee Bars, or even just chocolate pieces.

2 cups all-purpose flour
1/2 cup firmly packet light brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla powder
1 teaspoon baking soda

In a medium-size bowl, combine all the ingredients and store in an airtight container. Or layer the ingredients. Label with a 3 month expiration date.

Recipe for Candy Cookies

Makes about 3 dozen cookies.

1 cup (2 sticks) unsalted butter
1 large egg
1 package Candy Cookie Mix
1 cup candy chunks of choice

Preheat oven to 350F. Line baking sheet with silicone baking mats, parchment paper, or aluminum foil. In a large bowl, using an electric mixer, beat the butter until smooth. Add the egg and continue beating until combined. Add the Candy Cookie Mix and candy chunks and blend on low until the cookie mix is just incorporated.

Scoop the batter with a 1-inch ice cream scoop or shape it into golf ball size balls. Place 2 inches apart on the prepared baking sheets. Wet your hands and flatten the cookies so they are 1/2 inch thick. Bake for 10 to 12 minutes until golden on edges. Remove from oven, let cool for 2 minutes and then transfer to a wire rack to cool completely.

Oatmeal Chocolate Chippers Mix

Makes about 9 1/3 cups.

1 cup firmly packed light brown sugar
3/4 cup granulated sugar
1 1/2 cups old-fashioned rolled oats.
2 cups semisweet or milk chocolate chips
2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoon vanilla powder
2 cups chopped pecans or walnuts (optional)

In a large-size bowl, combine all the ingredients and store in an airtight container. Or layer the ingredients. Label with a 3 month expiration date.

Recipe for Oatmeal Chocolate Chippers

Makes about 3 dozen cookies.

1 package Oatmeal Chocolate Chippers Mix
1 cup (2 sticks) unsalted butter, softened
2 large eggs

Preheat oven to 350F. Line baking sheet with silicone baking mats, parchment paper, or aluminum foil. In a large bowl, using an electric mixer, blend the Oatmeal Chocolate Chippers Mix with the butter and eggs until combined.

Roll the dough into golf ball size pieces and place 1 1/2 inches apart on the prepared baking sheets. Wet your hands and flatten the cookies so they are 3/4 inch thick. Bake for 9 to 12 minutes until golden on edges. Remove from oven, let cool for 2 minutes and then transfer to a wire rack to cool completely.

Fudge Brownie Mound Cookies

Makes about 7 3/4 cups.

3 1/2 cups all-purpose flour
1 teaspoon baking pwoder
1/2 teaspoon salt
1 1/2 cups sugar
1 1/4 cups cocoa powder
1 tablespoon vanilla powder
1 1/2 cups chopped walnuts or pecans (optional)

In a large-size bowl, combine all the ingredients and store in an airtight container. Or layer the ingredients. Label with a 3 month expiration date.

Recipe for Fudge Brownie Mound Cookies

Makes about 4 dozen cookies.

1 package Found Brownie Mound Cookie Mix
3/4 cup (1 1/2 sticks) unsalted butter, melted
2/3 cup light corn syrup
2 large eggs

Preheat oven to 350F. Line baking sheet with silicone baking mats, parchment paper, or aluminum foil. In a large bowl, using an electric mixer, blend the Fudge Brownie Mound Cookie Mix, butter corn syrup, and eggs until blended. The mixture will be stiff.

Scoop or shape into golf ball size pieces and place on the prepared baking sheets. Bake for 8 to 10 minutes until set. Remove from oven, let cool for 2 minutes and then transfer to a wire rack to cool completely.

Questions:

Have any of you ever made a layered cookie mix jar?

Does anyone else have some great cookie recipes to share?

It'd be great to get a wide variety as potential basket items, so post them if you have any ideas!

And thanks from Cookie Monster!

Neiman Marcus Urban Legend Cookie

Whiplash — Thu, 18 Jan 2007 18:59:20 -0800

There's a famous urban legend about a woman who was eating cookies at a Neiman Marcus cafe, and asked for the cookie recipe. The waitress said that the recipe cost "two fifty." Thinking the waitress meant $2.50, the woman had her add it to the bill

But when she got her credit card bill, she discovered that the recipe cost $250.00. She called Neiman Marcus for a refund, but they refused, so she sent the "secret" recipe all over the internet.

Snopes.com has disproven this story, but they provide a link to the real cookie recipe from Neiman Marcus.

It's a funny story and it sounds like a good recipe, so I figured I'd post it.

From Neiman-Marcus.com:

An urban myth is a modern folk tale, its origins unknown, its believability enhanced
simply by the frequency with which it is repeated. Our signature chocolate chip cookie
is the subject of one such myth. If you haven't heard the story, we won't perpetuate it
here. If you have, the recipe below should serve to refute it. Copy it, print it out, pass it along to friends and family. It's a terrific recipe. And it's absolutely free.

Ingredients

# 1/2 cup (1 stick) butter, softened
# 1 cup light brown sugar
# 3 tablespoons granulated sugar
# 1 large egg
# 2 teaspoons vanilla extract
# 1-3/4 cups all purpose flour
# 1/2 teaspoon baking powder
# 1/2 teaspoon baking soda
# 1/2 teaspoon salt
# 1-1/2 teaspoons instant espresso coffee powder
# 1-1/2 cups semi-sweet chocolate chips

Directions

1. Preheat oven to 300 degrees. Cream the butter with the sugars using an electric mixer on medium speed until fluffy (approximately 30 seconds)

2. Beat in the egg and the vanilla extract for another 30 seconds.

3. In a mixing bowl, sift together the dry ingredients and beat into the butter mixture at low speed for about 15 seconds. Stir in the espresso coffee powder and chocolate chips.

4. Using a 1 ounce scoop or a 2 tablespoon measure, drop cookie dough onto a greased cookie sheet about 3 inches apart. Gently press down on the dough with the back of a spoon to spread out into a 2 inch circle. Bake for about 20 minutes or until nicely browned around the edges. Bake a little longer for a crispier cookie.

Yield: 2 dozen cookies

Mrs. Field's Double-Rich Chocolate Cookies

DarkRayne — Wed, 14 Nov 2007 17:42:05 -0800

I've made these cookies many times, it's my favorite from the cookie book.

2 1/2 cups Flour
1/2 tsp Baking Soda
1/4 tsp Salt
1/2 cup Unsweetened cocoa powder
1 cup Dark brown sugar
3/4 cup Sugar
2 sticks Butter, softened (do not melt butter, just softened)
3 large Eggs
2 tsp Vanilla
Bag of Semisweet chocolate chips

Preheat oven to 375*F.
In a medium bowl combine flour, baking soda, salt and cocoa powder. Mix well and set aside. In large bowl blend sugars with an electric mixer at medium speed. Add butter and beat to form a grainy paste. Scrape down sides of bowl, then add eggs and vanilla. Beat at medium speed until light and fluffy. This is the most important step, the batter must be fluffy, it takes a few minutes to get to this point.
then...
Add the flour mixture, half at a time and mix with electric mixer on low speed, just until combined well, do not overmix. Then add the chocolate chips.

Drop dough by rounded tablespoons onto ungreased baking sheets 1 1/2 inches apart. Bake for 10-12 minutes. Immediately transfer cookies to a cool surface or rack.

Celebrity Trainer Harley Pasternak Dishes About Food

FitSugar — Fri, 19 Mar 2010 05:50:18 -0700

Harley Pasternak says that if you follow his 5 Factor diet, you will see results. First, eat five times a day: two meals and three snacks. Next, everything you eat should have five components: lean protein, low glycemic carbs, healthy fats, fiber, and a sugar-free beverage. And to keep it real, there's a cheat day once a week.

The in-demand trainer recently came out with a new book - the 5 Factor World Diet - that draws on lessons learned from constant travel. Harley selected 10 countries with the lowest obesity rates and highest life expectancies and studied what they eat, how they eat, and how they burn it off. Although busy bopping between clients, Harley took some time out of his day to talk all things food: what you should be eating, why fresh food isn't always better, and yes, even he has a cheat food.

To see the interview, read more.

FitSugar: Your latest book, The 5 Factor World Diet, is based on the insights you’ve gained while traveling. What are some healthy eating tips you’ve picked up from other countries?
Harley Pasternak: I saw a lot of fish - not beef - in the healthiest countries, and whole grains, vegetable, and whole soy - especially in Okinawa where everyone is 100 years old. In Sweden, sandwiches are made with one piece of bread, not two - it’s always always an open-faced sandwich. Physical activity is very much tied to meals too. In Italy they have something called a "pasa giatta," and when the meal ends they all get up and go for a walk together. And in other parts of the world they go grocery shopping every day, so you’re basically burning off half the meal to pick up ingredients, and when you’re preparing your food, you have more control over what you put into it.

FS: What advice do you have for people who can’t walk to pick up fresh food because the nearest market is 30 miles away?
HP: I’m a big fan of frozen food and canned food. I know that’s not what we’re used to hearing but frozen and canned food can be as healthy, if not healthier than fresh counterpart options. Fresh produce is not the end-all be-all - when I make smoothies I almost always use frozen fruits, and when I make soups I often use frozen vegetables. You can use canned beans and frozen vegetables for dips as well. Also, don’t be afraid of canned fish, canned salmon, canned tuna, and frozen seafood like shrimp cocktail. It’s another great way to get seafood into your diet, if you can't get fresh.

FS: What are some of your favorite meals from the 5 Factor World Diet?
HP: Gosh, there are so many. As I wrote the World Diet book, I was looking abroad for some good fiber recipes and fell in love with Japanese food like soba noodles. I also love the idea of ceviche. Going to Spain and learning to make ceviche was great. It's absolutely foolproof, even for someone who has no idea how to cook.

FS: What about snacks - especially when you’re on the go?
HP: Snacks - as should a meal - [should] have a lowfat protein and a fibrous carbohydrate. I tell my clients to grab some plain nonfat Greek yogurt and some frozen berries and mix that together. Soy snacks are great too: edamame, Soy Joy bars, and soy milk are all great. I often make a dip out of nonfat Greek yogurt and natural peanut butter for protein and calcium. It’s 1:2 ratio of peanut butter to yogurt and it’s delicious with apples or pears.

FS: Now that you’ve brought up fruit, one of our readers wants to know why there are no grapes or bananas on the 5-Factor Diet?
HP: No one is going to live a shorter life if they have bananas or grapes, however there are much, much healthier fruits. I try and tell my clients to choose those fruits over others. I tell my clients to stick to fruits that either have edible skin, edible seeds, or citrus - bananas do not have edible skin, nor do they have edible seeds really, nor is it citrus. Most of the fiber and nutrients that are in a fruit are in a fruit’s skin. A banana is just the densest piece of fruit that you can put in your body, and since it doesn’t have fiber, it won’t keep you full. It’s kind of a shame to have a fruit with no fiber.

Grapes are an exception to the rule because they have a special sugar in them called dextrose, which is the highest glycemic sugar that you can possibly put in your body. They actually make grape pills for diabetics so that they don’t become low.

FS: Are there any foods that you think people should avoid, even on their cheat days?
HP: Absolutely no, not at all. Life is short and you have to enjoy it, and you should indulge when it’s time to indulge. At some point, I think everyone should eat everything at least once.

FS: And what’s your cheat food?
HP: My cheat food? That’s easy, it’s chocolate chip cookies. I’m the biggest chocolate chip cookie freak in the world.

FS: And do you give yourself some cookies every week?
HP: At least every week.

To get a taste of Harley's diet, try his recipe for five-spice halibut. It's tasty and easy to make.

Fall back with Pumpkin Chocolate Chip Cookies!

Hollywoodjess — Mon, 17 Sep 2007 17:31:36 -0700

INGREDIENTS
1 cup canned pumpkin
1 cup white sugar
1/2 cup vegetable oil
1 egg
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon milk
1 tablespoon vanilla extract
2 cups semisweet chocolate chips
1/2 cup chopped walnuts (optional)

DIRECTIONS
Combine pumpkin, sugar, vegetable oil, and egg. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir in. Add flour mixture to pumpkin mixture and mix well.
Add vanilla, chocolate chips and nuts.
Drop by spoonful on greased cookie sheet and bake at 350 degrees F (175 degrees C) for approximately 10 minutes or until lightly brown and firm.

** Dont forget! You can replace the oil with applesauce and use 2 cups all wheat flour or half half for a healthier cookie! Enjoy : )