Double Chocolate Cheesecake Cookies

http://www.howsweeteats.com/2013/08/double-chocolate-cheesecake-cookies/

(did not make glaze)

Double Chocolate Cheesecake Cookies

YIELD: MAKES ABOUT 20 COOKIES

TOTAL TIME: 1 HOUR

ingredients:

1 2/3 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
8 tablespoons unsalted butter, softened
1 cup loosely packed brown sugar
1/4 cup granulated sugar
8 ounces cream cheese, cold and cut into cubes
1 large egg yolk
2 teaspoons vanilla extract
1 cup milk chocolate chips

mascarpone glaze
4 ounces mascarpone cheese, softened
1/3 cup powdered sugar
1 tablespoon milk
1/2 teaspoon vanilla extract

directions:

Preheat oven to 350 degrees F. In a small bowl, whisk together flour, cocoa, baking soda and salt. Set aside.

In the bowl of an electric mixer, beat together butter and sugar until fluffy, about 5 minutes. Add in the cream cheese and beat until combined (it's okay if small clumps form), then beat in the egg yolk and vanilla extract. With the mixer on low speed, beat in the dry ingredients until combined. Use a spatula to stir in the chocolate chips.

Refrigerate the dough for 10 to 15 minutes, just until it's slightly less sticky and easier to roll into balls. Roll into golf-ball sized balls and place about 2 inches apart on a nonstick baking sheet. Bake for 12 to 15 minutes, or until the cookies are set. Let cool completely before covering in the glaze.

mascarpone glaze
Whisk together all the ingredients until smooth and creamy. Use a spoon or spatula to spread the glaze on the cookies or use a pastry bag (I did!) to pipe it across.

Oatmeal peanut butter chocolate chip cookies

http://www.marthastewart.com/316240/peanut-butter-chocolate-chip-oatmeal-coo

Peanut Butter-Chocolate Chip Oatmeal Cookies

This recipe calls for natural peanut butter, which has less sugar and gives the cookies a richer peanut flavor.

PHOTOGRAPHY:

Holiday Cookies 2005http://www.marthastewart.com/316240/peanut-butter-chocolate-chip-oatmeal-coo

YieldMakes about 6 dozen

Ingredients

• • 3 cups old-fashioned rolled oats
  • 1/3 cup whole wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon coarse salt
  • 1 cup packed light-brown sugar
  • 1 cup granulated sugar
  • 1 cup (2 sticks) unsalted butter, softened
  • 1/2 cup natural peanut butter
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 2 cups salted whole peanuts
  • 2 cups semisweet chocolate chips

Directions

1. Preheat oven to 350 degrees. Stir together oats, flour, baking soda, baking powder, and salt in a medium bowl; set aside.
2. Put sugars, butter, and peanut butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 5 minutes. Mix in eggs and vanilla.
3. Reduce speed to low. Add oat mixture, and mix until just combined. Mix in peanuts and chocolate chips.
4. Using a 1 1/2-inch ice cream scoop, drop balls of dough 2 inches apart on baking sheets lined with parchment paper.
5. Bake cookies, rotating sheets halfway through, until golden brown and just set, 13 to 15 minutes. Let cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks to cool completely. Cookies can be stored in airtight containers at room temperature up to 2 days.