Nutella Pinwheel Cookies

We are a household of Nutella addicts so we decided to find a recipe we could put our yummy nutella into cookies. I really liked this recipe. I'd go a little heavier on the Nutella next time, but still very good. The texture is similar to a shortbread cookie, and we all thought they were even better the next day!

Yield: 25-30 cookies

1 stick butter, softened

½ cup sugar


1 egg yolk


1 tsp vanilla

1 heaped cup sifted flour


¼ cup Nutella to spread, a little more won’t hurt, but be careful not to overdo lest it ooze!


2-3 tablespoon, toasted, chopped hazelnuts

• Preheat oven to 175C/350F.

• Mix the butter and sugar together till creamy.

• Mix in the egg yolk and the vanilla. The mixture should be light and well combined.

• Stir in the flour and refrigerate the dough for 15 minutes so that it can firm up and facilitate easy rolling.

• Next, roll out the dough into a rectangle of ¼ inch thickness.

• Spread the Nutella making sure to leave one finger space on all four sides. Again, we don’t want the Nutella to ooze out!

• Sprinkle over the chopped hazelnuts and roll up the dough.

• Refrigerate for another ten minutes before cutting the slices.

Lay the slices on a lined baking sheet and bake for 12-15 minutes till slightly golden at the edges. Baking time will vary depending on how thick you’ve cut them. Color is a good indication of doneness.

Originated from http://purplefoodie.com/nutella-pinwheel-cookies/

Super Chocolatey-Chip Cookies

I originally posted this recipe on my family blog then I realized I should start a food blog since I'm always cooking something up and would like to share it. I came up with this recipe after trying a bunch of different chocolate chip cookies. I knew what I liked in a chocolate chip cookie, including an insane amount of chocolate chips! So I finally figured out a recipe that gave me all of the things in chocolate chip cookies that I love. A little chewy and little crunchy; they have lots of chocolate chips in every bite! WARNING: the dough is very addictive and you may be burned out on cookie-dough by the time the cookies get out of the oven!

1 cup sugar

1 cup brown sugar

1 cup butter, softened

3 large eggs

1 1/2 tsp. vanilla

4-4 1/2 cups flour

1 tsp. baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

3 cups semi-sweet chocolate chips

1. In a large mixing bowl, beat together soft butter, sugars, eggs and vanilla. Beat until light and well blended.

2. Add flour, baking soda, baking powder and salt to creamed mixture. Blend until well mixed. Start with 3 cups of flour and add more flour until desired consistency is reached. (I like less sticky dough for rounder, higher cookies.) If dough does not have enough flour, cookies will tend to bake very flat and sometimes run together.

3. Add chocolate chips and mix by hand until chocolate chips are equally mixed in.

4. Spoon small spoonfuls of dough onto a greased baking sheet. Press down tops slightly. Bake at 375 degrees for 9-12 minutes until golden-brown on the tops.

Makes about 60 2 1/2-3 inch cookies

Tirza Hellyar

Oatmeal Chocolate Delights

Came up with these on FHE night. Oatmeal cookies sounded good but the same recipe I'd been using wasn't cutting it this time. So I threw together what I had and this is what I came up with. Chewy and a little crunchy at the same time but not overly sweet. The chocolate chunks add a little surprise too.

1/2 cup butter, softened

1/2 cup shortening

1 cup brown sugar, packed

1 cup white sugar

3 eggs

2 tsp vanilla

2 tablespoons light corn syrup

3 cups flour

1/4 cup unsweetened cocoa

1 1/2 tsp. baking soda

1 tsp. baking powder

3 cups rolled oats

1 cup milk chocolate chunks

Powdered sugar

Preheat oven to 350 degrees.

Mix together butter, shortening, sugars, eggs and vanilla until light and fluffy. Add flour, baking soda, baking powder and cocoa and mix until well blended. Add Oats and mix well, followed by the chocolate chunks.

Place rounded spoonfulls onto greased cookie sheet and press down tops slightly. Bake for 8-10 minutes, allowing them to cool on cookie sheet for 1-2 minutes before moving to a cooling rack. Dust with powdered sugar while still warm.

For a little variation on this cookie, consider replacing the unsweetened cocoa with your favorite hot cocoa powder. It would give it a little different chocolate flavor and sweeten it up a little more if you like your cookies to be sweeter!

Tirza Hellyar