My friend Ellen (who is also an avid baker and sweets lover) and I had been planning this baking day for several weeks. When we found out that we both shared a passion for baking, we became good friends fast.
Today I decided to take a break from cakes and bake what I love the most… cookies! I came across the Whole Wheat S’more Cookie recipe in Bon Appetit last December, and I even purchased most of the ingredients to bake them; however, I decided they weren’t Christmas-ey enough for me, and baked something else.
I also love Miette’s Graham Crackers, so I’ve been itching to try the recipe for them ever since I purchased my Miette Cookbook.
While I worked on my cookies, Ellen baked an amazing Mexican Sweet Bread called Concha. She said that they didn’t taste like the type of Sweet Bread that she grew up with, but I still thought they were pretty tasty.
After almost five hours of baking and washing dishes, I’m pretty exhausted, but pretty pleased with how everything turned out. Enjoy the following cookie recipes below:
Whole Wheat S’more Cookies (adapted from Bon Appetit)
This recipe called for walnuts, but since my nephew and niece are allergic and I wasn’t in a “walnut mood,” I left them out. Next time I plan to add more marshmallows and chocolate chips than the recipe called for.
- 3 cups whole-wheat or white whole-wheat flour
- 1 1/2 cups packed light brown sugar
- 3/4 tsp salt
- 1/2 tsp baking soda
- 2 large eggs
- 1/2 cup buttermilk
- 1 tbsp dark molasses
- 1 1/2 tsp vanilla extract
- 1/2 cup (1 stick) unsalted butter, melted
- 1/2 cup (approx. 9 oz) milk chocolate chips (I like to use Guittard chocolate chips)
- 1 cup mini marshmallows
- 3/4 cup coarsely chopped walnuts
1. Preheat oven to 350°F and line 3 baking sheets with parchment paper (I had enough dough for 4 baking sheets).
2. Mix flour, sugar, salt, and baking soda in a large bowl and set aside. Next, whisk the eggs, buttermilk, molasses, and vanilla extract together. Once combined, add the melted butter.
3. Add the wet mixture to the dry ingredients, and stir until evenly moistened. Stir in the chocolate chips, marshmallows, and nuts (if using).
4. Drop the cookie dough (roughly the size of a tablespoon) onto the baking sheets, spaced about 3 inches apart. Bake the cookies, one sheet at a time, for approximately 15 minutes. They should be golden brown, but still slightly soft to the touch. Let the cookies cool on the sheet for another 10 minutes, then transfer them to a wire rack to finish cooling and firm up.
Yields roughly 3 dozen cookies
Miette Graham Crackers (Adapted from the Miette Cookbook by Meg Ray)
This recipe calls for a 3 1/4 inch cookie cutter with a scalloped edge. Since I didn’t have one, I used a flower shaped cookie cutter that I had on hand instead. For an added touch, you can also sprinkle some crystallized sugar on the cookies before placing them in the oven.
- 1 1/2 cups all purpose flour
- 1/3 cup whole-wheat flour
- 1/2 tsp kosher salt
- 1/4 tsp ground cinnamon (a generous spoonful)
- 2/3 cup unsalted butter, at room temperature
- 1/2 cup firmly packed light brown sugar
- 2 tbsp honey
1. Sift flours, salt, and cinnamon together in a bowl. Set aside.
2. Using a stand mixer with the paddle attachment, combine the butter, brown sugar, and honey. Beat until the mixture is fluffy, about 5 minutes.
3. Add the dry ingredients to the butter mixture in three additions, beating just until combined after each addition. Once all the flour has been added and combined, wrap the dough tightly in plastic wrap and chill in the refrigerator for at least 30 minutes or for up to 2 days.
4. Preheat the oven to 350°F and line a baking sheet with parchment paper.
5. Remove the dough from the plastic wrap and place it between two sheets of wax paper. Roll out the dough until it is about 1/4 inch thick. Using your cookie cutter, cut out the graham crackers. Arrange them on the baking sheet with 1/2 inch space in between. Gather the remaining dough scraps, re-roll, and cut out more cookies.
6. Bake cookies 10-12 minutes, until golden brown. Transfer to a wire rack to cool completely. The cookies should be crisp once cooled. The cookies can be stored in an airtight container for up to 2 weeks.
Yields roughly twenty 3 1/4 inch cookies.