After a lot of trial and error, I finally made a dozen of successful heart shaped cherry chocolate chip cookies. It really is a hit and miss idea, but turns out so cute of you have the energy for the experiment.
Cherry Chocolate Chip Cookies
(which high altitude adjustments)
2 cups softened butter
1 1/2 cups sugar
1 1/2 cup brown sugar
2 teaspoons vanilla
4 1/4 cups flower
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoon salt
4 cups old fashioned oatmeal
1 cup white chocolate chips
1 cup cherry chips
1 cup milk chocolate chips
Cream the butter and sugar together. Add the other wet ingredients into the butter and sugar mixture. Mix well.
In a separate bowl, mix the dry ingredients.
Add the dry ingredients to the wet ingredients a little at a time and mix in.
Stir in chocolate.
Line the cookie sheets with parchment paper.
To create the heart shape, take a small (it needs to be really small if you want it to work) heart cookie cutter. Pack cookie dough in tightly, then place the heart on the cookie sheet.
Bale at 375 for 8-9 minutes.
For a gift, wrap in cling wrap and tie with baker's twine
I found this recipe on Pintrest. If you want something easier to try this is probably it. I think its adorable. I plan on trying it...someday.
Below I have included a copy of the recipe, along with my edits. Hope you enjoy!
No Sugar (well
almost none) Oat Drops
1 1/2 cups regular rolled oats 1 cup coconut flakes 1/2 teaspoon salt 1 teaspoon cinnamon 1/2 teaspoon allspice 1/4 cup of almond meal 1/2 cup mixed nuts,finely chopped(I didn’t put these in) 1 cup dried fruit(I used white chocolate chips and craisins. Raisins and
chocolate would be good too. I didn’t do exact measurements, about ¾ fruit to chocolate ratio is goodJ)
Preheat oven to 350. Line baking sheet with
In a large bowl, combine rolled oats, almond
meal, mixed nuts and coconut flakes. Stir in allspice and cinnamon. Add dried
fruit and stir until well and evenly mixed. Make sure the dried fruit do not
stick together in big batches. In another bowl, combine canola oil, mashed
banana and vanilla extract. Pour wet ingredients over dry ingredients and stir
until well combined.
Take a large cookie cutter and press spoonfuls
of the batter into it. Remove cookie cutter. (I just used a large cookie dough scoop. They don’t
expand. The size it is before you bake it is what you get.) Bake for about 20 minutes or
until edges are golden brown.
mine in wax paper and froze them flat in a freezer bag. Warm for 30-40 seconds and
Either way, Hattie will have to learn how to fit back into her world without him.
I enjoyed this book. The ending really caught me off guard. Although, I should have seen it coming.
The book is children's fiction, however, I think it is better understood/appreciated by an older audience.
I really liked this book trailer, but if you want the ending to surprise you DON'T WATCH IT!
I have a growing obsession with holiday banners. Since January is over, the old one had to go. But the space above our bay is too empty without it, so it was time for something new and festive.
- Basic pink card stock
- Valentine day stamps
- 2 corresponding pink stamp pads (one lighter and one darker)
- Letter Stamps
- Large heart cookie cutter
- Craft Sponges
- Pink Curling ribbon
- Rectangular hole punch
1. Trace 15 hearts onto paper with cookie cutter. Cut them out.
2, Stamp Valentine stamps on the hearts, either with the lighter or darker ink, depending on the look you want. ( I did both throughout my banner.)
3. Stamp the letters on top of the background stamping, with the darker ink.
4. Smear your sponge in the ink, and carefully brush the edges for a vintage look.
5. Put two holes on either side of each heart.
5. String the hearts on the ribbon, put a piece of tape on the back to hold the heart in place.
6. Hang on the wall, curl the ends of the ribbon, cut to desired length.