cookies

St. Patrick’s Day Mint M&M & Oreo Cookie Crumb Cookies

March 7, 2019 by Alyssa

Mint M&M’s and Oreo cookie crumbs come together to making a delicious St. Patrick’s Day treat.

I don’t want to say these cookies are ‘kitchen sink’ cookies but the ingredient combination was a result of what I had hand — which included an unopened bag of mint M&M’s from Christmas, Oreo cookies that <3M never finished, and a remaining bag of white chocolate chips that I had no use for.

Fortunately, the flavor combination of mint, chocolate cookie crumb, and white chocolate paired together deliciously and resulted in a cookie recipe that was too good not to share!

And, since we were nearing St. Patrick’s Day, I chose to make these cookies St. Patty’s day themed by picking out all the red mint M&M’s from the holiday mix (you on the other hand, can just go buy a bag of the dark & light green mint M&M’s to make these on your own).

If you’re a fan of chocolate chip cookies or adore the Andes mint cookies often made around the holiday season, then you’ll enjoy my mint M&M’s and Oreo cookie crumb cookies. The recipe base is similar to a standard chocolate chip cookie but the flavoring is a crunchy light mint flavor, mellowed by the bits of white chocolate chips.

Mint M&M and Oreo Cookie Crumb Cookies before baking

Cookies flattened slightly prior to baking.

Before baking the cookies, you need chill the dough for a quick 15-20 minutes then after forming the dough into ball you flatten the cookies to about half their original height. If you choose not to chill the dough before baking (or between batches), I found that the dough spreads a bit too much in the oven resulting in a very thin cookie. Once baked, the cookies should be slightly crisp which makes the Mint M&M’s and Oreo cookies perfect for dunking!

So, whether you’re looking to clean out your pantry as I did, or looking for an easy St. Patrick’s Day treat, these cookies are sure to please with their mint M&M’s and Oreo cookie crumb flavors.

St. Patrick's Day Mint & Oreo Cookie Crumb Cookies

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Prep time

30 mins

Cook time

9 mins

Total time

39 mins

Author: Alyssa

Serves: 50

Ingredients

1 cup shortening
1 cup light brown sugar, packed
½ cup granulated sugar
2 eggs
1½ teaspoons vanilla extract
2½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup min M&M's
1 cup Oreo cookie crumbs*
½ cup white chocolate chips

Instructions

Preheat the oven to 350F and line two baking sheets with parchment paper or silicon baking mats and set aside.
In the bowl of stand mixer, beat the shortening and sugars on medium-high until light and fluffy.
With the mixer on medium, add in the eggs, 1 egg at a time, and mix to combine.
Add in the vanilla extract and combine.
Add in the flour, baking soda and salt and mix on low to combine, scraping down the sides as needed.
Add in the mint M&M's and white chocolate chips and mix on low.
Remove the bowl from the stand mixer and using a spatula, gently fold in the cookie crumbs so they don't break. Place the dough in the fridge to chill for 15-20 minutes**
Using a 1.5 T scoop, place cookie dough balls on to the prepared sheet placing each 2 inches apart. Flatten the cookies to about half their original height. Bake for 8-9 minutes, rotating the pan halfway through the bake time. While the cookies bake, place the remaining dough in the fridge to chill.**
Remove the cookies from the oven and allow them to cool on the pan 2-3 minute before transferring to a baking rack to cool completely.
Store cookies at room temperature for up to 5 days.

Notes

*Make the Oreo cookie crumbs by pulsing 1.5 rows of Oreo cookies in the food processor for 8-12 seconds. The crumbs should be more on the chunkier side than the sandy side.
**If you do not chill the cookie dough before baking or between batches, the dough spreads too much in the oven, resulting in very thin and crispy cookies.

My Milk Bar Blunder: Chocolate-Chocolate Cookies

July 17, 2018 by Alyssa

When you rush through a recipe, you might just end up making it wrong. Or in my case, make a completely different recipe all together which is how I unintentionally baked Milk Bar’s Chocolate-Chocolate cookies.

I had every intent on making the Milk Bar Compost Cookies as my final Milk Bar recipe but I accidentally made these Chocolate-Chocolate cookies instead, which means, I’ll still have one final Milk Bar recipe to share at a later date.

But for now, let this be a lesson in reading the recipe.

As I was saying, I fully intended on making Compost Cookies a few Sundays ago. I skimmed the recipe ingredients, made my grocery list and headed off to buy everything I needed to make these cookies — butterscotch chips, pretzels, potato chips. And upon returning home I got to work making my compost cookies.

Except, as I skimmed through the recipe one more time, I noticed a call out for graham cracker crumbs. I hurriedly read a little further into the recipe and realized that in order to make the Compost Cookies, I first had to make the Milk Bar Graham Cracker crumbs.

And on top of that, I didn’t have any graham crackers for the Milk Bar Graham Cracker crumb recipe so I hauled myself out to the grocery store one more time to grab a box of graham crackers.

I came home, hurriedly swiped to the graham cracker crumb recipe (swiped because I was using the ) and knocked out the required graham cracker crumbs. I quickly swapped back to the Compost Cookie recipe and began mixing.

Other Milk Bar Adventures: Crack Pie

Other Milk Bar Adventures: Birthday Cake

In went the butter, sugar, eggs, vanilla, melted chocolate….

And it’s here where I should have paused..

As I added the melted chocolate something in the back of my mind though ‘Wait, there wasn’t any melted chocolate in the Compost Cookies’ but I brushed it away and continued onward.

I added in the flour, the salt, and baking powder and then read ‘add the chocolate cookies crumbs’

Again, everything came to a halt and I thought ‘Chocolate cookie crumbs? What? I made GRAHAM CRACKER CRUMBS? What the heck are chocolate cookies crumbs?’

And that’s when I swiped to the beginning of my recipe and saw that in my hurry to make the Compost Cookies after baking the graham cracker crumbs, I accidentally opened the wrong cookie recipe.

I was about 90% of the way through making Milk Bar’s Chocolate-Chocolate cookies so I hit pause. Knocked out MORE cookie crumbs, this time chocolate, and finished the batch of cookies.

So what was the end result? A salty, chocolate cookie that I was gloriously unimpressed with.

To be honest, Christina Tosi does note that these cookies are salt-forward but for me, they were too heavily salted resulting in an unenjoyable cookie. However, I do have leftover chocolate cookie crumbs that are delicious a top vanilla ice cream — one of the perks from my Milk Bar blunder!

The other perk — at least the graham cracker crumbs can be frozen and are now ready-to go the next time I’m inspired to make Milk Bar’s Compost Cookies.

Have you ever had as similar experience where you missed ingredients or made the wrong recipe? I’d love to hear about it just so my own ego doesn’t feel quite as bruised.

The Peanut Butter Lover’s Monster Cookie

January 27, 2018 by Alyssa

The Peanut Butter Lover’s Monster Cookie is packed full of peanut butter flavor! Using both creamy and crunchy peanut butter plus peanut butter chips, these cookies are made for the PB fanatic.

I’ve had this Monster Cookies recipe in hiding for a quite a while now but wasn’t inspired to post it until I had a request from someone to make them the Pioneer Woman’s Monster Cookie recipe.

I had high expectations for the Pioneer Woman’s recipe but after one bite, I knew my own recipe was definitely tastier.

So, I offered a challenge to the original requester of the Pioneer Woman’s recipe — I’ll send you the cookies you requested but I’m also going to send MY version of Monster Cookies — the Peanut Butter Lover’s Monster Cookie and she could tell me who’s recipe was better.

You wanna know who won?

Well….I’m not going to tell you but let’s just say, I was inspired to post my Peanut Butter Lover’s Monster Cookie recipe after the votes were tallied!

So, if you love peanut butter and if you love Monster Cookies, these Peanut Butter Lover’s Monster Cookies were made for you! Oh, and they’re gluten-free, too — made with 100% rolled oats! That’s just an added bonus!

My Peanut Butter Lover’s Monster Cookies are packed with peanutty flavor starting with two kinds of peanut butter — both creamy and crunchy. Then to max out the peanut butter flavor, I added peanut butter chips.

Next up, I mixed in mini M&Ms for that traditional Monster Cookie speck of color and semi-sweet chocolate chips because PB & chocolate are besties.

Lastly, for a lit chew, I’ve added soft, sweet raisins — which are totally optional if you’re a raisin hater.

After you make the batter, roll the dough into HUGE balls, flatten them slightly on the cookie sheet and let them bake for 12-14 minutes. Afterwards, your house will smell like the most scrumptious peanut butter-filled palace. Enjoy!

If you’re up for the challenge I’d love to have you weigh in on the Pioneer Woman’s version and my PB Lover’s Monster Cookie recipe and let me know who’s you like better and why!

Happy Weekending, Friends!

5.0 from 4 reviews

Peanut Butter Lover's Monster Cookie

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Jumbo peanut butter filled Monster Cookies

Author: Alyssa

Ingredients

¾ cup butter flavored shortening, like Crisco
1 cup light brown sugar, firmly packed
6 tablespoons granulated sugar
2 eggs
1 tablespoon vanilla extract
¾ cup creamy peanut butter
¾ cup crunchy peanut butter
4 cups rolled oats**
1 teaspoon baking soda
1 teaspoon salt
½ cup peanut butter chips
½ cup semi-sweet chocolate chips
½ cups raisins
1 cup mini M&Ms

Instructions

Preheat oven to 350* and line cookie sheets with a parchment paper and set aside
In a mediums size bowl, mix together oats, baking soda, and salt, set aside
In the bowl of an electric mixer, cream together the shortening and sugars until light and fluffy
Add the vanilla extract and 1 egg at a time until fully combined with the mixer on medium-low followed by both the creamy and crunchy peanut butter
Scrape down the sides and prepare to add the dry ingredients
Add the dry ingredients (the oat-mixture) in three separate additions, ensuring each is fully combined before adding the next
Add the peanut butter chips, chocolate chips, and raisins
Gently fold in the mini M&Ms (or combine them with the mixer on low) so as not to break the M&M shells
Using a 2-ounce scoop, place mounds of cookie dough onto the prepared baking sheets, allowing about 2 inches between each dough placement
Using the palm of your hand or the flat bottom of a glass, press down on the cookie dough mounds until they are about half their original size
Bake the cookies in the preheated oven for 12-14 minutes until golden brown
Once baked, let the cookies cool for an additional 3-5 minutes on the tray before transferring to a wire rack to cool completely
Cookies will keep in an airtight container at room temperature for 1 week or frozen for up to 3 months

Notes

**Ensure the oats are Rolled Oats. These are not the same as Quick Oats and they are not Steel Cut Oats.

Life Lately: Kitchen Underground, Ramona’s Hummus, Whole Foods & Kitchen Finds

September 5, 2017 by Alyssa

Do you ever have those seasons of life where it’s just so busy?

I feel like that’s the way my life has been the past few weeks. My real life job picked up quite a bit — I’m pushing a project out the door this week, I kicked-off two others, I was selected to speak at the company conference in Berlin in 2 weeks (BERLIN!) so I’ve been prepping for that, I started teaching baking classes, and I’m gearing up for a quick jaunt through Munich & Prague with some of the office girls before settling in to Berlin.

Phew. Simply writing that is exhausting. I’m seriously stressed about being stressed. Luckily though, when I do feel the pressures of life, I typically turn to the kitchen as a way to relax. So, although I haven’t been blogging recipes lately, I have been baking & cooking.

This recipe for Summer Tomato Pesto Grilled Corn Gnocchi has made a few repeat appearances in the kitchen. I’m mostly obsessed with the Tomato Pesto. I typically eat this with gnocchi on the side — meaning just 4-5 piece of gnocchi then add in the rest of the ingredients and pesto over some zucchini noodles to make it an even lighter dish. YUM!

Still loving the Crispy Cauliflower Tacos. They are so light, 100% vegan and can satisfy any die-hard meat lover. If you make anything this week, make these. They’re on the menu again tonight!

Also, I’ve been really into cod lately. I’m typically all about the salmon but for the past few weeks I’ve switched it up, buying cod at the market. Nothing fancy here with the cod, just salt, pepper and a few minutes on the grill! And apparently, it’s the healthier choice between the two…?

When I’m not cooking, I’m dragging <3M to Whole Foods for date nights. It’s not fancy but it’s our thing. There’s just something about that environment that relaxes me. The wine & beer selections are great and cheap, plus we can order whatever we want from sushi to burgers to grilled fish & salad (my go-to!).

And fun fact, now that Whole Foods has partnered with Amazon, some of their prices dropped. You can now get a pound of salmon for just $9.99 as the Amazon special and avocados are even cheaper! Sadly, the cod is still $15.99/pound.

Something I’m looking forward to…

The opening of Ramona’s Hummus! This food truck is going to be ah-mazing. In case you didn’t know hummus is my favorite food. While I do make a darn good one myself, it can’t even compare to what Ramona’s owner, Will makes!

This hummus is dreamy, creamy delicious! I was treated to a sneak-peak dinner on Saturday where I got to sample some of the potential menu items! All of it = Perfection.

I’ve been waiting for a TASTY Mediterranean focused place in Austin and I’m pretty sure Ramona’s is it. Stay tuned for the opening pending for October! <3

If you’re looking for a way to help with the Hurricane Harvey release, Austin Bakes is hosting a bake sale on Saturday, September 16th at various locations around Austin. Stop by and pick up a treat, volunteer to help, or bake something to donate to the cause. I’ve written about Austin Bakes before, so go read about all the good they do!

I’ve invested in a few new baking tools this past month that has made baking SO much easier (ie: less dishes to wash!). I love having an extra bowl for my Kitchen-Aid mixer! It’s so nice to swap it out when I’m mixing up cake THEN frosting. I also got a couple more of my favorite cookie sheets which helps me to bake MORE cookies at once. #Efficiency

And lastly, I also invested in a Kitchen-Aid hand-mixer since sometimes I’m too lazy to pull out the big boy. My favorite cookie to make right now are Monster Cookies — I promise to get this recipe up on the blog sometime soon!

Lastly, I leave you with a confession…

I broke into pumpkin early this year! <3M came home with Pumpkin Spice creamer as a surprise for me so I figured, why not! I’ve been enjoying it in my iced coffee each morning and it’s been lovelllyyyy! If you’re ready to break into Fall already, try my easy Pumpkin Mousse, it’s chilled so it’s 100% appropriate for this warm Fall weather!

Honey Lavender Sugar Cookies

June 27, 2016 by Alyssa

There’s something about lavender that makes me feel fancy and elegant. Whether it’s a lavender lotion, a burning candle or even lavender-scented cleaning products, lavender is just a mood-inducing scent that makes life feel a bit more luxurious. My love for lavender inspired me to create these Honey Lavender Sugar Cookies – a fancy, elegant cookie with a bit of class!

These Honey Lavender Sugar Cookies definitely evoke a sense of elegance when you eat them. And, just like lavender’s soothing effects, these cookies definitely put you in a rest and relaxation mindset.

I created these Honey Lavender Sugar Cookies as a cookie to be savored and enjoyed while kicking your feet up. Even while making these cookies, I savored every moment — taking my time as I measured out each ingredient, making sure each addition of flour was fully incorporated, carefully sprinkling the purple sugar on top and flattening each cookie to just the perfect height before placing them in the oven.

Working with the lavender and honey, ingredients that I consider special, forced me to be present throughout the whole baking process as I didn’t want to spoil such delicate ingredients. When I was finally ready to enjoy my freshly baked Honey Lavender Sugar cookies, I savored every bite, enjoying these delicate cookies while with my feet up while diving into a good book. It was my little moment of relaxation and calm.

I absolutely love how these Honey Lavender Sugar Cookies turned out. They are a soft sugar cookie, like the kind you’d expect to find in a bakery. The Honey Lavender Sugar Cookies have a tender center and are the slightest bit fluffy. The honey, although only requiring a third of a cup, is quite present but never overpowering. The honey itself compliments the hints of lavender that are studded throughout the cookie. The final sprinkling of purple sugar on top before baking adds the tiniest bit of crunch and sweetness while also giving the cookies a bit of glimmer, personality and of course, class.

Honey Lavender Sugar Cookies

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Prep time

45 mins

Cook time

8 mins

Total time

53 mins

Serves: 36 cookies

Ingredients

For the lavender honey
⅓ cup clover honey*
1 tablespoon + 2 teaspoons dried lavender, divided
Cookie ingredients
½ cup unsalted butter, softened
½ cup granulated sugar
1 egg
1 teaspoon vanilla extract
1¾ cup all-purpose flour, sifted
1 teaspoon cream of tarter
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
For the purple sugar
additional ½ cup sugar
1 drop purple or violet food coloring**

Instructions

Make the lavender honey:
In a small saucepan, heat the ¼ cup honey and 1 tablespoon of dried lavender until the honey begins to boil, stirring occasionally for 3-5 minutes
Once it boils, remove the honey from the heat and let it cool to room temperature***
Make the purple sugar:
Make the violet sugar (for topping the dough balls before baking) by combining the purple food coloring with the half cup of granulated sugar
Gently massage the sugar and food coloring until evenly distributed****
Set the sugar aside once colored
Make the cookie dough:
To make the cookies, place the softened butter in an electric mixer and cream on high for 2-3 minutes
Scrape the sides of the bowl and add the sugar and cooled honey to the creamed butter
Once well combined, add in the egg and vanilla extract, beating another 1-2 minutes
In a medium sized bowl, sift together the flour, cream of tarter, baking powder, soda, and salt
In 3 separate additions, add the flour mixture to the butter and sugar mixture, incorporate each addition fully and scraping down the sides before adding the flour addition
Lastly, add in the final 2 teaspoons of dried lavender using a wooden spoon so as not to break the lavender
Line a cookie sheet with parchment paper or a silicon baking mat and scoop tablespoon-sized balls of dough onto the mat about 2 inches apart
Top each dough ball with a heavy sprinkle of purple sugar and using a flat-bottomed glass, press the dough balls into discs to about ¼ inch height
Put a final pinch of purple sugar in the center of each disc and tap lightly to set it in place before baking
Bake the cookies at 350* for 8 minutes, rotating the pan halfway through so the cookies bake evenly
Remove the cookies from the oven and allow them to cool for 2-3 minutes on the pan
Finish cooling the cookies on a wire rack or paper towel placed on the counter

Notes

*I prefer clover honey specifically because it has a distinct flavor but any other would work as well
**I prefer gel food coloring, as it's easier to work with and doesn't wet the sugar as much but the regular liquid food coloring would work as well
***Do not use hot or warm honey to make the cookies. I also do not advise putting the honey in the fridge to cool as it will crystallize resulting in lumping cookies
****Use a gloved hand or a spatula to massage the food coloring into the sugar to avoid staining your hands purple

Honey Lavender Sugar Cookies - Pinterest

Valentine’s Day Sugar Cookies

February 15, 2016 by Alyssa

I’m a sucker for any holiday as it gives me an excuse to bake holiday-themed goodies. This year, I couldn’t help but be swept up by the mass of hearts, pink, and red that greeted me at Target earlier in the week, so of course, I quickly snatched up a set of heart cookie cutters with the intent of making some holiday themed cookies!

…

Five on Friday

June 7, 2013 by Alyssa

Do you ever have one of those weeks where you just watch the minutes on the clock tick by? It’s not because work is boring – you have tasks to complete and deadlines to meet but for some reason the clock just creeps and all you can think is “C’mon five o’clock Friday!”

That was my week. Tick…Tick…Tick….

Even though my week dragged, I still had some amazing highlights that made me smile… Here’s my top 5

1. Fitting in a noontime workout at CYC Fitness. There’s nothing better than getting in a great sweat session in the middle of the day to help break up the normal 9-5. The bummer…not having time to shower after class. (Umm, yeah, that’s the truth & I hate to admit).

2. <3M and I finally made it back to our “traditional” Wednesday Glass Night at The Flying Saucer. There’s just something about the Saucer that screams relaxation. <3M and I have re-named it “Our Bar” We enjoyed a drink, collected our glass, and socialized Stella.

3. My kickball team won. Finally. After 6 weeks of losing (OK – 1 Tie & 5 Losses). And we didn’t just squeak by with a win, we killed it, winning 7-2. One week left then playoffs! Maybe we have another win in us before the season is over?

4. These cookies. Yes, they’re a fussy, labor-intensive batch to make but your tastebuds will thank you. So will all your friends because you’ll have to give them away in order to save yourself from inhaling the entire batch. Simply put, these cookies are Snickerdoodles on steroids. All the classic Snickerdoodle flavors with a surprise chewy, caramel center. Totally worth the effort. Make them. Now.

5. This hasn’t happened yet but it’s my light at the end of the tunnel. My making it through the week grand prize is floating the river on Saturday with good friends, cold beer (possibly tequila), and lots of sunshine. Is there any better way to relax than enjoying a naturemade lazy river?

Chocolate Cherry Wine Cookies

May 11, 2013 by Alyssa

My Mom had this saying, which she always found hilarious, though she never drank. I’m sure you’ve heard it…

So in honor of the little meme that makes my Mother giggle, today I cooked with wine – and restrained myself from sipping straight from the bottle.

The cookies I chose to make combined my favorite red wine pairings – dark chocolate and dried cherries. These cookies were healhified per my usual means and turned out delicious. They can not only be considered heart healthy from the antioxidants found in the red wine, cherries and chocolate but they’re also low-cal and low-fat. Very diet friendly!

If you’re in the mood for a treat and have some excess red wine to use up, I definitely suggest this recipe.
It’s probably best paired with a freshly opened bottle of red wine!

Chocolate Cherry Wine Cookies

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Prep time

25 mins

Cook time

8 mins

Total time

33 mins

Rich chocolate cookies with a hint of red wine and dried cherries.

Serves: 38 cookies

Ingredients

1¾ cup all-purpose flour
¾ cup unsweetened baking cocoa
1 tsp salt
1 tsp baking soda
¼ cup Smart Balance butter
¼ cup Chobani 0% plain yogurt
¾ cup sugar
¾ cup light brown sugar
1 egg
1 tsp vanilla
½ cup dry red wine
½ cup chopped dried tart cherries
¼ cup semi-sweet chocolate chip minis

Instructions

Preheat oven to 375°.
In a separate bowl, combine flour, cocoa, baking soda, and salt, stirring with a whisk. Place sugar and butter in a large bowl; beat with a mixer at high speed until well blended.
Add vanilla, wine and egg; beat well. With mixer on low speed, gradually add flour mixture. Beat just until combined.
Fold in cherries and chocolate chips.
Drop by tablespoonful 2 inches apart onto nonstick baking sheets.
Bake at 375° for 8 minutes or just until set. Remove from oven; cool on pans 5 minutes. Remove from pans; cool completely on wire racks.

Nutrition Information

Calories: 76 Fat: 1.45 Carbohydrates: 14.5 Sugar: 8.7 Protein: 1.18

Fails to Follow Directions

April 1, 2013 by Alyssa

Confession: I suck at following directions, at least in the kitchen.

It’s not because I don’t read the recipe or forget a step in the process. It’s a deliberate, conscious effort to stray. The motivation behind this is mostly due to the fact that I always want to healthify my food. Healthify is probably foreign to most of you so let me explain.

Definition of HEALTHIFY (verb) the act of increasing the nutritional benefits of a specific food or recipe by substituting more nutritious ingredients

Examples of HEALTHIFY
“I just healthified this cake but swapping the oil for non-fat yogurt!”
“These cookies were healthified with flaxseed and whole-wheat flour.”
“We enjoyed healtified egg salad with avocado instead of mayo.”

Merriam-Webster, healthify is officially ready for insertion into the 2014 edition. Please remember to credit me prior to publishing.

Now, the only problem with healthifying a recipe is that you can’t healthify every ingredient. And I admit, at times, I get a bit carried away.
Whole Wheat Flour! Agave! Yogurt! Flaxseed! Almond Milk!

When you find yourself changing more than a third of the ingredients, it’s safe to say that you no longer healthified the recipe. You created an entirely NEW recipe – which is exactly what happened to me this weekend.

I set out to make my Mom’s traditional Chocolate Chip Cookies. Buttery, chocolatey, chewy goodness. And the kicker here is, that I had absolutely no intention of keeping any of these cookies for myself and began baking knowing I would be giving these away to friends. But, my inner healthifying baker took over and before I knew it, substitutions were flying high.

Half of the butter was replaced with greek yogurt
All-purpose flour was mixed with whole wheat
18 ounces of chocolate chips became 4 ounces of semi-sweet mini chips, 1/4 cup of flaxseed, 1/3 cup coconut and a 1/4 cup raisins
The sugar was halved and a squirt of agave was added

The kitchen, mid-healthification while I ran amuck searching for healthy swaps and additions.

Wham-Bam! My Mom’s Chocolate Chip Cookies were no more.

These babies had just completed 12 weeks at The Biggest Loser camp and after 11 minutes in the oven, they were ready for their big reveal. So how did these cookies turn out? Let’s do a little comparison of the original recipe versus the healthified chocolate chip cookies.