Baking the Best Fall Themed Cookies

Paige Oatney, Staff Wirter

Halloween is right around the corner, and along with cute costumes and horror movies, the first thing that comes to everyone’s mind is the abundant amount of sweet treats. Sure, you can go for a Snickers or Twix, but why waste time on a candy bar when you can make one of these super easy (and absolutely delicious) fall cookie recipes. 

Baking has managed to controlled my life for the past three months, turning every spare moment I have had into a challenge by seeing how many baked goods can I whip up in an hour (the answer is three dozen cookies or a dozen muffins). But, with this baking “expertise,” one of my favorite challenges that has been thrown my way this season is making the perfect fall cookie. 

After many trials and tribulations, thinking that I completely ruined a batch, and enough butter and sugar to make my cholesterol levels quake, three (almost) perfect cookies have come from these constant baking sessions. Any variations can be made, but I suggest sticking as close to the recipe as possible. Enjoy!

PUMPKIN CHOCOLATE CHIP

Awesome for any kind of party! Slightly on the cakey-er side, so if you’re looking for a true cookie add slightly less flour and let bake for slightly longer. The less flour added means that  the butter and sugar will be able to melt out more when baking to create a thinner, less cakey cookie. But, this one is super soft and spookily scrumptious! 

Ingredients:

½ cup butter (or 1 stick) at ROOM TEMPERATURE

½ cup brown sugar

¾ cup white sugar

1 egg

1 tbsp vanilla

1 cup pumpkin (canned)

2 cups flour

2 tsp pumpkin spice OR 1 tsp cinnamon, ½ tsp nutmeg, ¼ tsp ginger, and ¼ tsp allspice

1 tsp baking soda

¼ tsp baking powder

Dash of salt

As many chocolate chips as you deem necessary (or about 1 ½ cups or semisweet chocolate chips)

Directions:

  1. Preheat oven to 350º and grease down baking sheets
  2. In a large bowl, cream together the butter and sugars until completely mixed. This can be done with a hand mixer or with a whisk, either work!
  3. Add in your egg, vanilla, and pumpkin. Mix until completely combined.
  4. In a separate bowl (or if you’re like me and you just want to do it in one bowl), add in the flour, spices, baking soda, and salt. Mix in and add chocolate chips when done
  5. Using a tablespoon (or slightly more), drop cookie dough on the baking sheet. Place in oven for about 3-4 minutes, take them out and (violently) slam the sheet on a counter. Add decorative chocolate chip and place back into the oven for another 4-5 minutes These will NOT bake out like a flat cookie, so if needed poke a toothpick in and bake until it comes out clean.
  6. Let cool for 3 minutes and enjoy!

 

MAPLE COOKIE BRITTLE

Made entirely on accident when I was trying to learn how to make maple cookies! This one is great for any kind of get together and they taste AMAZING! But, the most important thing with this recipe, and I cannot stress this enough, is to line your baking sheet with parchment paper. If you don’t, good luck scraping hardened sugar and butter off of them.

Ingredients:

1 cup butter at room temperature

1/2 cup sugar

3/4 cup brown sugar

2 eggs

1 tsp vanilla

3 (or 4) tsp maple syrup

2 cups quick oats

1 cup flour

1 tsp baking soda

Dash of salt

1 tsp cinnamon

1 tsp nutmeg

Directions:

  1. Preheat oven to 350º and prepare baking sheets by lining with parchment paper.
  2. In a large bowl, cream together the butter and sugars until completely mixed.
  3. Add in your eggs, vanilla, and maple syrup. Mix until combined.
  4. Add in your oats, flour, baking soda, salt, cinnamon, and nutmeg. Mix until everything is incorporated evenly. The batter should be pretty sticky when this is done.
  5. Using a tablespoon, scoop out the batter and place on the lined baking sheets (they expand a lot so give them some space).
  6. Place in the oven and bake for 10-11 minutes. They should turn out to be flat and thin.
  7. Let cool for close to 20 minutes or until you can pick up the parchment paper without any of them sliding or still moving around. Enjoy!

CARAMEL CHOCOLATE

Have left over candy bars you don’t know what to do with? Do some of them happen to be filled with caramel like Rollo or Milky Way Simply Caramel? Then this one is perfect for you! Use up your caramel filled halloween candy and turn it into these spookily good treats. 

Ingredients:

¾ cup butter at room temperature

½ cup brown sugar

½ cup sugar

1 egg

1 tsp vanilla

¾ cup chocolate chips

1 tbsp coconut oil

1 ¼ cups flour

½ cup cocoa powder (I recommend hershey’s special dark)

1 tsp baking soda

Dash of salt

Any leftover only caramel filled candy bar

Directions:

  1. Preheat oven to 350º and prepare baking sheets
  2. In a large bowl, cream together the butter and sugars until completely mixed.
  3. Add in eggs and vanilla, mixing until everything is combined
  4. In a small bowl, add in the chocolate chips and coconut oil. Melt either in a microwave or double boiler until there are no chunks of chocolate chips left. Let cool slightly or until you can dip your finger in and it no longer feels hot.
  5. Pour the melted chocolate into the large bowl and fold in until evenly mixed.
  6. Add in the flour, cocoa powder, salt, and baking soda. Fold in together until mixed completely and the dough has been formed 
  7. On a cutting board, grab your caramel candy bars and cut them in half.
  8. Next, on the baking sheet, using a tablespoon place half of the dough from the tablespoon down. Place one of the halves of the caramel candy bar on top. Use the remaining cookie dough from table spoon and cover the caramel. Repeat until out of dough.
  9. Place in the oven and let for about 3-4 minutes, take them out and (violently) slam the sheet on a counter. Pace back into the oven when cookie slam is done for another 4-5 minutes.
  10. Grab out and let cool and then enjoy!