Zucchini Oatmeal Cookies

Zucchini Oatmeal Cookies are surprisingly light and fluffy cookies made from oats and shredded zucchini.

Do you have plenty of zucchini in your life yet?! I feel like there are so many wonderful things to make out of zucchini that I honestly never get tired of it coming out of my garden. It’s such a simple vegetable that it goes well with everything from sweet to savory and breakfast to dinner. Really, is there anything that zucchini can’t do?!

Today I’m sharing one of my all-time favorite sweet zucchini recipes: Zucchini Oatmeal Cookies. I’ve been making this recipe for years and love it because it is a healthy-ish sweet zucchini recipe that is easy to make and easy to share. Now I love me some zucchini bread, but honestly my kids don’t eat it super well and it tends to go bad or I end up eating the whole loaf. Zucchini in cookies, however, is one of their very favorite treats.

I love this recipe because it can be made with butter, applesauce, or coconut oil (or a mix and match of any of those), it has whole grain wheat flour and oats, and it has vegetables in it. Sure it has some sugar, but all in all, it’s a pretty well-rounded treat with healthy fats and fiber. And the cookies are delicious! The addition of zucchini makes these cookies extra light and puffy – similar in texture to a pumpkin cookie. Feel free to add some chocolate chips to these (though they are great without them).

Zucchini Oatmeal Cookies are surprisingly light and fluffy cookies made from oats and shredded zucchini.

Tips and Tricks for making Zucchini Oatmeal Cookies

  • This is a great way to use bigger zucchini that might be a little tough; Peel and remove any seeds from larger zucchinis. Smaller squash don’t need anything done to them. If you are trying to hide the fact that there are veggies in your cookies though, peel the zucchini regardless of the size. If the kids can’t see the green, they don’t even know.
  • The whole wheat flour lends a great nuttiness to this cookie and helps to absorb some of the extra moisture from the zucchini. I strongly recommend using it. You will probably need 1/3 cup more flour if using white flour.
  • Don’t store the baked cookies stacked on top of each other. They stick terribly. Place a layer of wax or parchment paper in between the layers.
  • The dough is very wet and bakes up to a very soft cookie. Bake the cookies for an extra 3 or 4 minutes if you like a crunchier cookie. The crunchier cookies are excellent dipped in milk.
  • I have subbed unsweetened applesauce for half the butter lots of times with great success; it’s great idea if you are wanting to save a few calories. I have also used coconut oil in place of the butter and it works well, too.

Zucchini Oatmeal Cookies are surprisingly light and fluffy cookies made from oats and shredded zucchini.

Craving more? Subscribe to Bless this Mess to get new recipes, meal plans, and a newsletter delivered straight to your inbox! If you try this recipe, let me know what you think! Leave a comment, pin it, and don’t forget to tag a picture #blessthismesseats on Instagram. I love to see your kitchen skills in action!

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Zucchini Oatmeal Cookies

5 from 1 reviews

Zucchini Oatmeal Cookies are surprisingly light and fluffy cookies made from oats and shredded zucchini.
  • Author:
  • Prep Time: 15 min
  • Cook Time: 12 min
  • Total Time: 27 minutes
  • Yield: 4 1/2 dozen cookies

Ingredients

  • 1 cup butter, room temperature
  • 1 cup brown sugar
  • 2/3 cup granulated sugar
  • 1 teaspoon vanilla
  • 2 large eggs
  • 2 cups grated zucchini
  • 2 1/2 cups whole wheat flour
  • 2 teaspoons cinnamon
  • 2 teaspoons baking powder
  • 1 teaspoon soda
  • 1/2 teaspoon salt
  • 2 1/2 cups oats

Instructions

  1. Preheat the oven to 350 degrees. In a large bowl, beat the butter and sugars together until light in color and very fluffy – 3 to 5 minutes.
  2. Add the vanilla and eggs and beat for another minute.
  3. Add the grated zucchini and mix until incorporated.
  4. Sprinkle the flour, cinnamon, baking powder, baking soda, and salt over the wet ingredients. Mix everything together on low speed until well combined. Add the oats and mix to combine.
  5. Scoop dough into balls using a 1 ounce scoop and place on a baking mat or parchment-lined baking sheet.
  6. Bake for 12 to 16 minutes until the center is set and the edges are golden. Let the cookies rest on the cookie sheet for 5 minutes before transferring them to a wire rack. Store covered.

Zucchini Oatmeal Cookies are surprisingly light and fluffy cookies made from oats and shredded zucchini.

Aren’t those fun? These are a staple cookie in our house all summer long, and I can’t wait for you to try them.

Zucchini is my favorite and here are a few more recipes from my site that include it:

Healthy Zucchini Bread Pancakes
Pineapple Zucchini Bread
Chocolate Zucchini Cake
Healthy Whole Grain Zucchini Muffins (these freeze great for easy breakfasts on the go!)
Farmhouse Egg Bake
Garden Vegetable Pasta Sauce
Zucchini Side Dish
Sweet Corn and Zucchini Quesadillas

Use all the zucchini!!!

 

Oatmeal Zucchini Cookies Recipe
Oatmeal Zucchini Cookies recipe
Oatmeal Zucchini Cookies recipe
Zucchini Oatmeal Cookies

Fruit Pizza Cookies and a Trip to the Farm!

Festive fruit pizza sugar cookies are made with super soft sour cream sugar cookies and a simple cream cheese frosting, and then piled high with seasonal fruit.

Today I’m working with Organic Valley, and I have so much to share with you! This post shares my experience visiting one of their organic dairy farms just outside of Portland, Oregon, as well as a recipe for delicious fruit pizza sugar cookies. I’m excited to share both of them with you today.

I have to start by saying that the trip to Cloud-Cap Farms was a once-in-a-lifetime trip, and I’m so grateful that I had the opportunity to go. The cool thing is, the day I visited the farm it was open to the public, so anyone could come. Organic Valley products are something I’ve used and loved for awhile now, but I knew very little about Organic Valley’s origin story and mission before going. I’m excited to share more about this really unique company with you.

Organic dairy farm tour!

Here are some Organic Valley facts that I didn’t know before (you might find them interesting, too!):

  • Organic Valley is a co-op, which means that the farms who supply the products that are sold are the owners of the business. Learn more about their impressive business model here.
  • Organic Valley puts a huge emphasis on helping small family farms work (and be successful), and I love that. Being a small business owner in a rural community has changed my life; giving that opportunity to others is a gift I think is worth sharing.
  • They have a farmer-funded grant program that supports organic research, education, and advocacy projects across the country.
  • Is organic really better for you? I think it is, and that’s why I choose to grow and produce as much of my own food as I can. That being said, I can’t produce everything I need, and I bet you are in the same boat. It was so refreshing to go and see a successful farm that cares about the health of the land and animals while still turning a profit. These folks are smart and informed, and they are making mindful decisions. You can read more about what organic is and why it is important here.
  • Organic Valley had a pretty cool start, just a group of farmers in the Midwest who were told to “get big or get out,” and they didn’t want to. You can read about their humble start here.

Organic dairy farm tour!

Friends, I feel like this trip lit a fire under me, in a good way! I’ve always had a passion for good food. I know how important it is to feed my family well (and I try to share my best tips, tricks, and recipes here so that you can feed your family well, too). Once in a while, though, I feel really discouraged with the food systems in the United States. I feel like if I don’t take charge and make/grow/raise/produce/bottle it myself, then my family shouldn’t be eating it. Organic Valley has literally renewed my hope in the future of American food production; it’s a company I’m truly proud to support.

Going out to the farm and meeting employees, farmers, and even cows was inspiring.

At the event they had all kinds of stations set up with people explaining how things worked. I visited the milking parlor (they have a “cow shower” that is essentially little sprinklers on the floor that wash the cows as they walk in, such a fun idea!), the barn (where the cows can come in from the pasture to enjoy other free-choice foods and some shade on warm afternoons), the calves (so cute), the tents set up with samples of Organic Valley products (their grass-fed cheese is amazing), the shake-and-make-your-own-butter stations, and the station for learning about pastures. They also served an organic lunch (I’m moving to the PNW just for the berries).

Organic dairy farm tour!

The guys in the picture above were at the pasture station, and it was one of my favorites. I learned SO much and I have big dreams of properly grazing our own land in the future. Steve Pierson, on the left, owns an organic dairy farm a few hours away and is part of the Organic Valley co-op. He and the owners of Cloud-Cap transitioned to organic farming from commercial in the mid 2000’s, so they had some great insight because they know both commercial and organic farming. Dr. Greg Brikner (center) is a veterinarian that travels throughout the country visiting Organic Valley’s 2000+ farms and helping farmers troubleshoot issues and checking on animals. Jake Shmitz, right, visits farms he thinks might be a good fit for Organic Valley and tells them about the co-op (that sounds like a fun job if you ask me).

Organic dairy farm tour!

Steve was so much fun to listen to, I actually sent him an email when I got home to get some more information. These men talked a lot about pasture health and how it relates to the health of the animals. They talked about organic farming as an interesting cycle: the grass, gut health of the cow, and the healthy micro-organisms that go back to the grass via the cow manure. They also talked about the health benefits of organic milk (because the animals have good gut health and have less stress), plus other exciting things like how much they have benefited from moving from commercial to the Organic Valley co-op. I might write a whole other post about how neat and sustainable organic dairy is.

The cool thing about this farm discovery day is that YOU can go to one, too. They are happening at Organic Valley farms all over the country. Check out more info here to see if there is a farm tour near you. I’d highly recommend taking the whole family for a day at the farm – you’ll love it as much as I did. Heck, I’m thinking about planning next summer’s vacation around a farm tour because I had such a great time!

Organic dairy farm tour!

Cloud-Cap Farms is a 5th generation dairy farm. Andy and Melissa Collman run the farm with Melissa’s parents, Gary and Connie Moore (Andy is pictured above). I got to interview Melissa, and she was so much fun to talk to. She’s a smart business owner who knows a thing or two about raising dairy cows; you can see our live interview here and follow Organic Valley on Facebook here.  We talked all things dairy farming, our favorite Organic Valley products, what we like to cook (spoiler alert: Melissa likes to make pie!), and more. If you have a minute, definitely take a look. Here’s a picture of on of their fields with Mount Hood in the background. Gorgeous!

Organic dairy farm tour!

In conjunction with an organic dairy farm visit, I thought my famous fruit pizza cookies recipe would be a fun one for you today.

My family loves fruit pizza sugar cookies because they are extra light, fluffy, and soft, but they also keep their shape well. A good sugar cookie recipe is always nice to have on hand for holidays and weekend treats. Enjoy these with a glass of Organic Valley milk, and you’ll really be in cookie heaven.

Festive fruit pizza cookies are made with super soft sour cream sugar cookies & a simple cream cheese frosting, & then piled high with seasonal fruit.

Tips and Tricks for making Fruit Pizza Cookies

  • You can’t skip chilling the dough. This is a must-do to get the cookies to roll out well and keep their shape. The great part is that you can chill them for 4 to 36 hours. It’s super easy to get these cookies to work with your schedule.
  • The secret to their super soft texture is Organic Valley sour cream.  Don’t use reduced fat or fat-free products here, though – full fat is best.
  • I love this set of stainless steel biscuit/cookie cutters and used them for this recipe.
  • You can use just about any fruit that you’d like on top. Strawberries and cherries in the spring, berries all summer long, and orange segments and pomegranate bits in the winter. Use what you like and what is in season.

Craving more? Subscribe to Bless this Mess to get new recipes, meal plans, and a newsletter delivered straight to your inbox! If you try this recipe, let me know what you think! Leave a comment, pin it, and don’t forget to tag a picture #blessthismesseats on Instagram. I love to see your kitchen skills in action!

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Fruit Pizza Cookies and a Trip to the Farm!

Festive fruit pizza cookies are made with super soft sour cream sugar cookies and a simple cream cheese frosting, and then piled high with seasonal fruit.

  • Author:
  • Prep Time: 4 hr, 15 min
  • Cook Time: 10 min
  • Total Time: 55 minute
  • Yield: 2 dozen cookies

Ingredients

For the Cookies

For the Frosting

Instructions

  1. In a large bowl, cream the butter and sugar together until light and fluffy, about 3 minutes. You can use a stand mixer, an electric hand mixer, or a fork and some elbow grease to do this. It’s up to you.
  2. Add the egg and vanilla and stir until very smooth.
  3. Add the sour cream and stir until combined.
  4. Add the flour, baking powder, baking soda, and salt and stir until well-combined. The dough will be sticky.
  5. Place the dough on a piece of plastic wrap, shape into a disk, wrap well, and refrigerate for at least 4 hours and up to 36 hours.
  6. When you are ready to bake the dough, remove it from the fridge, unwrap, and divide it into 2 pieces. Roll the dough out to 1/2 inch thick on a well-floured surface and cut into shapes (I used a 3-inch circle cookie cutter). Place the cut out cookies on a parchment- or baking-mat-lined cookie sheet and bake at 350 degrees for 10-11 minutes. The tops of the cookies will be light, but the bottom should be lightly brown.
  7. Repeat with remaining dough.
  8. To make the frosting, add the butter, cream cheese, vanilla, 1 tablespoon of cream, and the dash of salt to a large bowl and beat until fluffy, about a minute (a stand or hand mixer works well for this). Add the powdered sugar and beat until smooth and fluffy. If the frosting is too thick, add the additional tablespoon of cream or milk and beat again.
  9. When the cookies are completely cooled, add a generous helping of frosting and top with seasonal fruit that has been cut into bite-sized pieces.

Festive fruit pizza cookies are made with super soft sour cream sugar cookies & a simple cream cheese frosting, & then piled high with seasonal fruit.

So delicious! I can’t wait for you to make a batch of these.

Thank you for enjoying a recap of my trip to Organic Valley and Cloud-Cap Farms, and these fun and simple fruit pizza cookies. It was a pleasure to write about them both. Organic Valley is really fun to follow on Instagram if you are interested in cute animal/farm pictures, FYI.

PS. Wondering where you can get some delicious Organic Valley products of your own? To find Organic Valley products at a store near you, use their product locator tool: http://ov.coop/findov

Fruit Pizza Cookies

This is a sponsored post written by me on behalf of Organic Valley. Thank you for supporting the brands that I truly love and that help make Bless this Mess possible. The opinions and text are all mine.

The Best Chocolate Chip Granola Bar Recipe

The best and easiest chocolate chip granola bar recipe ever, and the best part – it includes peanut butter too!

Fast, easy, kid-friendly snacks are the name of the game when it comes to summer-eating in our house and this peanut butter chocolate chip granola bar recipe is one of our favorites. It’s super simple to make, the kids love them, they travel and store well, and I normally have everything on hand to make them.

We love these whole grain sweet treats for easy snacks to take the to pool, on trips to the park, and to share with friends while all of the neighborhood kids are jumping on the trampoline. You just can’t beat that classic chocolate and peanut butter combination. Everyone loves these!

The best and easiest chocolate chip granola bar recipe ever, and the best part it includes peanut butter too!

Tips and Tricks to making this Chocolate Chip Granola Bar Recipe

  • How long you let the sugar/honey mixture cook will determine how sticky or hard your granola bars are. I like mine to come to a nice bubble for 30 seconds to 1 minute. This makes a granola bar recipe that sticks together but is still “chewy”. If you let the mixture boil for 2 minutes you’ll get a crunchier granola bar (be sure to stir while the mixture cooks).
  • You can easily double this recipe and put it in a 9×13 inch dish if you need lots of granola bars in your life. They keep well and last even longer in the fridge.
  • I love making these on my meal prep day to have on hand all week long.
  • You can cut these into different shapes which make them fun to pack in lunches (I have these mini metal cookies cutters that we love to use for these and other lunch box fun).
  • Food allergies? I’m sure that coconut oil and dairy-free chocolate chips would work for this recipe if you are dairy free. Gluten-free oats will also work great (make sure you get allergen-friendly chocolate chips too).
  • Love granola bars? Here are 8 more recipes for homemade granola bars, all in one place!

The best and easiest chocolate chip granola bar recipe ever, and the best part it includes peanut butter too!

Craving more? Subscribe to Bless this Mess to get new recipes, meal plans, and a newsletter delivered straight to your inbox! If you try this recipe, let me know what you think! Leave a comment, pin it, and don’t forget to tag a picture #blessthismesseats on Instagram. I love to see your kitchen skills in action!

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The Best Chocolate Chip Granola Bar Recipe

  • Author:
  • Prep Time: 15 mins
  • Total Time: 15 mins
  • Yield: 12 to 16 bars

Ingredients

Ingredients

  • 2 1/2 cups old-fashioned rolled oats
  • 1/4 cup honey
  • 1/4 cup unsalted butter
  • 1/3 cup brown sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon kosher salt
  • 1/2 cup creamy peanut butter
  • 1/2 cup roasted, salted peanuts
  • 1/4 cup mini chocolate chips

Instructions

  • Preheat the oven to 350 degrees. Line a 9-inch square baking dish with parchment or foil and lightly spray with cooking spray.
  • Place the oats on a rimmed baking sheet and bake for 8-10 minutes until lightly toasted.
  • While the oats are toasting, add the honey, butter, and brown sugar to a small saucepan. Cook over medium heat until the butter melts and the sugar dissolves, stirring occasionally. Let the mixture come to a light bubble for 1 minute while stirring. When butter mixture is ready, remove it from the heat and stir in the vanilla, salt, and peanut butter.
  • Add the toasted oats and the peanuts to a large bowl. Pour the honey mixture over the oat and nut mixture and stir to combine. Stir to combine. Make sure none of the oats are dry.
  • Place all of the oat mixture in the prepared pan. Use a rubber spatula or the bottom of a greased measuring cup to press the mixture into the pan.
  • Let this cool for about 10 minutes before sprinkling the mini chocolate chips over the top. Press the chocolate chips into the granola bars with the bottom of a measuring cup.
  • Chill the granola bars for at least 2 hours. Lift the bars from the pan using the edges of the foil or parchment and place them on a cutting board. Cut into desired shape and size and serve.

Notes

These store very well in the fridge or freezer. You may want to wrap them in a bit of parchment paper before putting them in a container or plastic bag in the fridge so that they don’t stick together.

Carry on summer mama warriors! It’s not always sunshine and roses but you’ve got this. Chocolate chip granola bars will help!

The best and easiest chocolate chip granola bar recipe ever, and the best part it includes peanut butter too!

The Best 4th of July Cookies on the Block

The Best 4th of July Cookies on the Block are super puffy and soft sugar cookies with the cutest sprinkles ever – and they travel well too!

Can you believe that the Fourth of July is just around the corner? I love this holiday for so many reasons! Our amazing country and our independence are pretty great things to celebrate, plus I love all the food, parades, games, and fun that’s to be had on such a holiday. Our town maybe be little, but it sure does the 4th of July well.

I wanted to share a recipe for super simple 4th of July Cookies with you today. If you aren’t in charge of dinner but are a guest headed to a party, these are the perfect things to bring along! You can make the dough ahead of time, they are so cute, and everyone loves a soft sugar cookie with sprinkles!

The Best 4th of July Cookies on the Block are super puffy and soft sugar cookies with the cutest sprinkles ever - and they travel well too!

Tips and Tricks for making The Best 4th of July Cookies on the Block

  • These cookies hold their shape super well, are extra soft and puffy, and taste just like a Lofthouse sugar cookie.
  • The secret to their super soft texture is Greek yogurt, which can also be subbed out for sour cream. Don’t use reduced fat or fat free products here though, full fat is best.
  • I love this set of stainless steel biscuit/cookie cutters and used them for this recipe.
  • The dough needs to be chilled for at least 4 hours before using, but it can stay in the fridge for up to 36 hours. Great if you need to plan ahead a bit!
  • I’m obsessed with these patriotic sprinkles! I got them online here.
  • If you are traveling with these cookies a short distance, just carry them in a single layer. If you are going a longer way, you might want to take the cookies and frosting separately and assemble before serving.

The Best 4th of July Cookies on the Block are super puffy and soft sugar cookies with the cutest sprinkles ever - and they travel well too!

Craving more? Subscribe to Bless this Mess to get new recipes, meal plans, and a newsletter delivered straight to your inbox! If you try this recipe, let me know what you think! Leave a comment, pin it, and don’t forget to tag a picture #blessthismesseats on Instagram. I love to see your kitchen skills in action!

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The Best 4th of July Cookies on the Block

The Best 4th of July Cookies on the Block are super puffy and soft sugar cookies with the cutest sprinkles ever – and they travel well too!

  • Author:
  • Prep Time: 4 hours
  • Cook Time: 10-11 minutes
  • Total Time: 45 minute
  • Yield: 18-24 cookies

Ingredients

For the Cookies

  • 1/3 cup butter
  • 2/3 cup sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 2/3 cup Greek yogurt
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 cups all-purpose flour

For the Frosting

  • 1/2 cup softened butter
  • 1 teaspoon vanilla
  • 1-2 tablespoons heavy cream or milk
  • dash of salt
  • 3 cups powdered sugar
  • sprinkles for decorating

Instructions

  1. In a large bowl cream the butter and sugar together until light and fluffy, about 3 minutes. You can use a stand mixer, an electric hand mixer, or a fork and some elbow grease to do this. It’s up to you.
  2. Add the egg and vanilla and stir until very smooth.
  3. Add the Greek yogurt and stir until combined.
  4. Add the baking powder, baking soda, salt, and all-purpose flour and stir until well combined. The dough will be sticky.
  5. Place the dough on a piece of plastic wrap, shape into a disk, wrap well, and refrigerate for at least 4 hours and up to 36 hours.
  6. When you are ready to bake the dough, remove it from the fridge, unwrap, and divide it into 2 pieces. Roll the dough out to 1/2 inch thick on a well-floured surface and cut into shapes (I used a 3-inch circle cookie cutter). Place the cut out cookies on a parchment- or baking-mat-lined cookie sheet and bake at 350 degrees for 10-11 minutes. The tops of the cookies will be light but the bottom should be lightly brown.
  7. Repeat with remaining dough.
  8. To make the frosting add the butter, vanilla, and 1 tablespoon of cream or milk, and the dash of salt to a large bowl and beat until fluffy, about a minute (a stand or hand mixer work well for this). Add the powdered sugar and beat until smooth and fluffy. If the frosting is too thick, add the additional tablespoon of cream or milk and beat again.
  9. When the cookies are completely cooled, add a generous helping of frosting and 4th of July sprinkles.

Notes

You can make the dough up to a day ahead of time and keep it in the fridge until you are ready to bake. The cookies can also be made a day ahead of time and stored (unfrosted) in an airtight container. These travel best in a single layer.

The Best 4th of July Cookies on the Block are super puffy and soft sugar cookies with the cutest sprinkles ever - and they travel well too!

They really are the cutest 4th of July cookies around, aren’t they?

I love a good party, so I also wanted to include a list of my favorites foods to take/eat/make for a picnic, party, or cookout. Let me know if you make one – few things make me happier than seeing my recipes in your kitchen!

Great recipes to take to a party:
Pesto Pasta Salad
Red White and Blue Cheesecake Brownie Bars
Bean Dip
Berry Spinach Salad
Hummus Platter
Taco Pasta Salad
Fresh Lemonade

And do tell, what are you excited to eat over the weekend?!

The Best 4th of July Cookies on the Block are super puffy and soft sugar cookies with the cutest sprinkles ever and they travel well too!

The Best Chocolate Chip Cookie Recipe Ever

The best chocolate chip cookie recipe EVER! The secret is in melting the butter (no more waiting for it to soften!).

Chocolate chip cookies are little morsels of memories. I’m sure you, too, have more than one memory that has a chocolate chip cookie wrapped up in it.

Chocolate chip cookies remind me of my sister. We call her Tia at our house. Tia has perfected her chocolate chip cookie. They are divine. Instead of asking her to whip up a batch of chocolate chip cookies, we simple ask her to make “Tia Cookies”; she knows exactly what we mean. “I could go for some Tia Cookies right about now” is a phrase uttered nearly every Sunday night.

Tia no longer lives 7 blocks from me; since Tia isn’t around to make me cookies anymore, I’ve had to find a recipe that would rival hers in greatness. Well folks, after years of making this recipe, it’s time declare a new winner. This is literally the best chocolate chip cookie recipe ever; it is even better than a Tia Cookie!

If you’ve been on the hunt, look no more. This is the last chocolate chip cookie recipe you will ever try. If you don’t love them the first time, make them again; you made a mistake somewhere 🙂

The best chocolate chip cookie recipe EVER! The secret is in melting the butter (no more waiting for it to soften!).

Here’s what I love about the best chocolate chip cookie recipe:

  • It is made with 100% butter – no margarine here.
  • Not only is it all butter, but it’s all melted butter. No waiting for a stick to soften or trying to “soften” via the microwave.
  • The melted butter gives it a yummy almost caramelish undertone. You’ll understand when you get there.
  • I always double this recipe, bake a couple dozen, then form and freeze the rest. Just bake the frozen dough for a few minutes longer at 350 degrees (instead of 325). They turn out perfect every time. Now I always have cookies in the freezer ready to pop in the oven on a whim. I haven’t said no to a request for cookies in months!
  • I love having the cookie dough in the freezer, too, for unexpected guests or when I want to take some dinner over to a friend. Hot cookies are always welcome with a meal!
  • Have you invested in a cookie scoop and baking mats yet? They are game changers and everyone needs both in their kitchen.

Here’s a little tip for the butter and sugar mixture. This is what it looks like after about a minute of mixing – dark and caramely. Delicious, but not what you are after. We want it “creamed” which means light and fluffy.

The best chocolate chip cookie recipe EVER! The secret is in melting the butter (no more waiting for it to soften!).

Here’s what the butter and sugar should look like before you add anything else. It will be light and fluffy, and this will take a full 5-8 minutes of mixing. Don’t skip this step!

The best chocolate chip cookie recipe EVER! The secret is in melting the butter (no more waiting for it to soften!).

Craving more? Subscribe to Bless this Mess to get new recipes, meal plans, and a newsletter delivered straight to your inbox! If you try this recipe, let me know what you think! Leave a comment, pin it, and don’t forget to tag a picture #blessthismesseat on Instagram. I love to see your kitchen skills in action!

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The Best Chocolate Chip Cookie Recipe Ever

Literally the best chocolate chip cookie recipe ever. The secret is using melted butter!

  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Total Time: 25 minutes
  • Yield: 3 dozen

Ingredients

  • 2 cups plus 2 tablespoons flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 12 tablespoons (1 1/2 sticks) butter, melted and cooled for 5 minutes
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 egg yolk (when I double the recipe I do 3 eggs instead of 2 eggs and 2 yolks… it’s up to you)
  • 2 teaspoons vanilla
  • 1 1/2 cups semisweet chocolate chips

Instructions

  1. Preheat oven to 325 degrees. In a large bowl, beat the melted butter and sugars together with an electric mixer (or stand mixer) on medium speed until smooth and light and fluffy in color, around 5 minutes. Beat in the egg, yolk, and vanilla until combined.
  2. Reduce the speed to low and slowly add half the flour, the salt and baking soda, and then the second half of the flour.  Mix in the chips until incorporated.  Working with 1 large tablespoons of dough at a time, roll them into balls and place them on a cookie sheet (lined with parchment paper or a baking mat) about 2 inches apart.
  3. Bake the cookies until the edges are set and beginning to brown but the middles are still soft and puffy, around 10 minutes.
  4. Let the cookies cool on the baking sheet for 5 minutes and then transfer to a wire rack to let cool completely.
  5. Repeat with remaining dough.

Notes

To freeze this cookie dough, simple form it into balls and stick them in a single layer in a zipper-topped bag or an airtight freezer-safe container and freeze. Place the frozen cookie dough balls on your baking-mat-lined baking sheet and bake at 350 degrees for 10-12 minutes. Hot cookies on demand will change your life!

Recipe from America’s Test Kitchen Family Baking Book

The best chocolate chip cookie recipe EVER! The secret is in melting the butter (no more waiting for it to soften!).

I literally cannot wait for you to make these. They are going to change your chocolate chip cookie life because I promise you that this truly is the best chocolate chip cookie recipe out there! Did you know I’m a little cookie obsessed? I make this recipe multiple times a month, but I also have whole lot of other cookie recipes hanging around the archives too if you feel like looking around.

The best chocolate chip cookie recipe EVER! The secret is in melting the butter (no more waiting for it to soften!).

The recipe was originally published in February 2012. It was rephotographed, rewritten, and republished for your enjoyment in June 2017.

Healthy Applesauce Cookies

Let the kids make a mess in your kitchen while they bake these simple applesauce cookies. They are so healthy, you won’t even mind if they eat a few for breakfast!

Let the kids make a mess in your kitchen while they bake these simple applesauce cookies. They are so healthy, you won't even mind if they eat a few for breakfast!

My children and I have spent many a messy morning in the kitchen baking, creating, cooking, and just enjoying being together. I often have a helper when I make whole wheat bread for the week, when I’m making a batch of our forever favorite oatmeal balls, or when I’m peeling potatoes or carrots for a meal. I love being in the kitchen with my little people. I’m partnering with Palmolive today to share one of my favorite “messipes.” When they approached me with the idea of sharing a messy recipe, I was so excited – my blog is named Bless this Mess for a reason! I’m pretty sure “not afraid to get messy” was on the job description for motherhood.

As I thought about the type of “messipe” (messy recipes!). I wanted to share, I got to thinking about my nine (almost ten) year old daughter. She likes to have a friend over on Fridays after school, and eight times out of ten they’ll ask to bake something together. She’s getting older and more independent and her friends think it’s really fun that they are allowed to have full reign of the kitchen kingdom (normally mom’s domain!). It has been so much fun for me to watch Macey and her friends making common mistakes (forgetting to turn on the oven or forgetting to grease the pan), learning from those mistakes, and becoming more confident in the kitchen. The kitchen is my happy place and I’m more than excited to encourage that same love in my kids.

One thing I always make sure the girls do is clean up their mess. It’s a natural part of the cooking process – if you make the treat, you get to do the dishes too. But when the dishes are done?! You get to eat the treat! Palmolive ® Ultra Strength is extra bubbly, which makes little girls much more excited about doing the dishes.

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8 Easy Homemade Granola Bar Recipes You Should Try TODAY

8 easy homemade granola bar recipes that come together in a snap. Variations include peanut butter chocolate, spiced nut, and cranberry white chocolate.

Have you ever made homemade granola bars? I did for the first time a few years ago to take with us on a trip to Yellowstone. They were delicious bits of heaven and I’ve been making that same recipe often for years. The other day I got a crazy idea to turn granola bars into one of my giant “# of this thing you should make” recipe posts and now I can’t be stopped! I have literally made granola bars at least three times a week for the last month. They are awesome! They taste delicious, they travel well, they make great little gifts to take over to friends, and they are just plain easy to put together. Need a snack for preschool, after t-ball, or to take in the car to a game? I’ve got you covered.

I’m so excited about these posts because I think there’s a lot of power in giving you a lot of bang for your click. In other words, no matter how you got here, I want to make sure that you don’t go away with out getting some great information/inspiration. If you chose to click over to my blog I want to make your time worthwhile. So far I’ve done 8 no bake oatmeal energy bites, 9 date balls, 10 healthy snacks in a jar (you can make ahead), and 9 Staple Salad Dressings You Should Know How to Make (which is going crazy in Pinterest, hooray!), and I have so many fun things planned.

I’m so excited to share this post with you! I have spent so much time (and calories) getting things ready and you are going to love it! If this post speaks to you, you think someone else might like it, or you want to save it for later, by all means share it on your social media platforms. Pin itfacebook it, throw a picture up on Instagram and tag me (#blessthismesseats). All of those things are incredibly helpful to me and the more sharing that happens the more I’m able to turn this hobby into a job that helps my family (and my house building project). There is so much power in your sharing, you literally have no idea how important that is for me.

Thank you! And now enjoy some amazing homemade granola bars from my kitchen to yours.

Want all 8 recipes in one easy printable? You can get it for free here!

8 Easy Homemade Granola Bar Recipes You Should Try TODAY

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