#cookiecravings

Easiest pancake recipe for coffee lovers☕️🥞 they only require a few pantry staples and a blender and they are absolutely delicious🥰 ⁣ ⁣ @fairtradech has once again launched the Fairbruary campaign and it’s my second year participating🥰 have you signed up yet?🌱 Join the challenges to win cool prizes!🏆(fairbruary.com) // Advertisement ⁣

🥞coffee oat pancakes🥞⁣ (Makes 2 servings) ⁣ - 100g oats (~1 cup)⁣ - 1 banana*⁣ - 100ml soy milk⁣ - 100ml coffee*⁣ - 1 tsp baking powder⁣ - 1 tsp cinnamon*⁣ - Pinch of salt ⁣ 🌟method🌟⁣ 1. Blend all the ingredients together until you have a smooth batter. ⁣ 2. Cook your pancakes on a pan in a little oil on both side! You can pour it on the pan directly from the blender so you don’t have extra dishes to clean😉⁣ 3. Add your favorite toppings!⁣

Yesterfood Oatmeal Scotchies are a delightful blend of chewy oatmeal cookies with sweet and buttery butterscotch chips. These cookies offer a nostalgic taste that takes you back to the good old days.

Ingredients: 1 cup old-fashioned oats. 1 cup all-purpose flour. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/2 cup unsalted butter, softened. 1/2 cup granulated sugar. 1/2 cup packed brown sugar. 1 large egg. 1 teaspoon vanilla extract. 1 cup butterscotch chips.

Instructions: Preheat the oven to 350F 175C. Line baking sheets with parchment paper. In a medium bowl, whisk together the oats, flour, baking soda, salt, cinnamon, and nutmeg. In a separate large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla extract until well combined. Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Stir in the butterscotch chips. Drop rounded tablespoons of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown. Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Enjoy these delicious Yesterfood Oatmeal Scotchies!

Prep Time: 15 minutes

Cook Time: 10-12

Indulge in the delightful blend of brown butter, pumpkin, oats, and butterscotch chips in these scrumptious cookies. Perfect for autumn or anytime you crave a warm and comforting treat!

Ingredients: 1 cup unsalted butter, browned. 1 cup granulated sugar. 1 cup pumpkin puree. 2 large eggs. 1 teaspoon vanilla extract. 1 cups all-purpose flour. 1 teaspoon baking soda. 1 teaspoon ground cinnamon. teaspoon ground nutmeg. teaspoon salt. 3 cups old-fashioned oats. 1 cup butterscotch chips.

Instructions: Start by heating the oven to 350F 175C. Put parchment paper on baking sheets. Melt the butter over medium-low heat in a saucepan. Stir it every now and then as you keep cooking until it turns a light brown color. Take it off the heat and let it cool down a bit. Whisk the granulated sugar and browned butter together in a large bowl until they are well mixed. Crack the eggs open and add the vanilla extract and pumpkin puree to the bowl. Mix until it's smooth. Mix the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, and salt together in a different bowl. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. Add the old-fashioned oats and butterscotch chips and mix them in until they are spread out evenly in the dough. Drop dough onto the baking sheets that have been prepared, leaving some space between each cookie. You can use a cookie scoop or a tablespoon to do this. Put it in an oven that is already hot and bake it for 10 to 12 minutes, or until the edges are golden brown. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheets before moving them to a wire rack to cool all the way down. Have fun with these tasty Brown Butter Pumpkin Oatmeal Scotchies!

Prep Time: 20 minutes

Cook Time: 12 minutes

These delectable cookies combine the rich flavors of smoked salt and browned butter with the sweetness of chocolate chips.

Ingredients: 1 cup unsalted butter. 1 cup granulated sugar. 1 cup brown sugar. 2 large eggs. 1 teaspoon vanilla extract. 2 1/2 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon smoked salt. 2 cups chocolate chips. 1/2 cup chopped nuts optional.

Instructions: In a saucepan, melt the butter over medium heat. Continue cooking, swirling occasionally, until the butter turns a deep golden brown and has a nutty aroma. Remove from heat and let cool slightly. In a large bowl, whisk together the granulated sugar and brown sugar. Add the browned butter to the sugars and mix until well combined. Mix in the eggs one at a time, followed by the vanilla extract. In a separate bowl, whisk together the flour, baking soda, and smoked salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chocolate chips and chopped nuts if using. Cover the dough and refrigerate for at least 1 hour, or overnight. Preheat the oven to 375F 190C and line baking sheets with parchment paper. Scoop rounded tablespoons of dough onto the prepared baking sheets. Bake for 10-12 minutes, or until the edges are golden but the centers are still slightly soft. Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.

Prep Time: 20 minutes

Cook Time: 10-12

Indulge in the irresistible crispiness and melty chocolate goodness of these classic chocolate chip cookies. Perfect for satisfying your sweet tooth!

Ingredients: 1 cup unsalted butter, softened. 1 cup granulated sugar. 1 cup packed light brown sugar. 2 large eggs. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon salt. 2 cups semisweet chocolate chips.

Instructions: Preheat the oven to 375F 190C. In a large mixing bowl, cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy. Beat in the eggs, one at a time, and then add the vanilla extract. Mix well. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Stir in the semisweet chocolate chips. Drop tablespoon-sized scoops of cookie dough onto ungreased baking sheets, leaving some space between each. Bake in the preheated oven for about 10-12 minutes or until the cookies are golden brown around the edges. Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.

Prep Time: 20 minutes

Cook Time: 10-12

Indulge in the perfect blend of tahini and chocolate with these soft and chewy cookies. The browned butter adds a rich nutty flavor, making them irresistible.

Ingredients: 1/2 cup 1 stick unsalted butter. 1/2 cup tahini. 1/2 cup granulated sugar. 1/2 cup light brown sugar. 1 large egg. 1 teaspoon pure vanilla extract. 1 1/2 cups all-purpose flour. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1 1/2 cups semi-sweet chocolate chips.

Instructions: Preheat your oven to 350F 175C and line a baking sheet with parchment paper. In a saucepan over medium heat, brown the butter by melting it and swirling occasionally until it turns golden brown and gives off a nutty aroma about 3-4 minutes. Remove from heat and let it cool slightly. In a large bowl, mix together the browned butter, tahini, granulated sugar, and light brown sugar until well combined. Add the egg and vanilla extract to the mixture and stir until smooth. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a cookie dough forms. Fold in the semi-sweet chocolate chips until they are evenly distributed throughout the dough. Using a cookie scoop or a spoon, drop rounded tablespoons of dough onto the prepared baking sheet, leaving some space between each cookie. Bake in the preheated oven for 10-12 minutes or until the edges are golden but the centers are still soft and slightly undercooked. Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy your soft and chewy tahini chocolate chip cookies!

Prep Time: 15 minutes

Cook Time: 10 minutes