I love to bake – you all know that by now – so when Quarto Cooks offered to send me Sally’s Cookie Addiction by Sally McKenney at no charge for my honest review I was one happy woman. Cookies are one of my absolute favorite things to bake. I found a recipe in the book for some delicious oatmeal cookies – and much more.
Be sure to come back Friday when I will have a giveaway for
Sally’s Cookie Addiction!
About Sally’s Cookie Addiction:
Bake exquisite cookies, bars, and doughs perfectly every time with Sally’s Cookie Addiction. A world of baking wonder awaits you and all the lucky people you’ll share them with.
Are you ready to sink your teeth into Brown Butter Toffee Chocolate Chip Cookies? How about Peanut Butter Nutella Swirl Cookies or Pumpkin Spice Sugar Cookies? Featuring a mouthwatering selection of cookies, cookie bars, cookie dough dips, slice-and-bakes, no-bakes, and more, Sally’s Cookie Addiction features dozens of exciting flavors, including chocolate, butterscotch, peanut butter, sugar, coconut, lemon, s’more, and oatmeal, oh my!
The best part? Sally’s Cookie Addiction, Sally will tell you how to make each and every cookie in the book ahead of time. So, if you want to start preparing for the holidays, or if you just like keeping cookie dough in your freezer for those critical cookie emergencies!
Complete with tips on how to bake the perfect cookie and gorgeous photography, Sally’s Cookie Addiction is the only cookie book you need on your shelf. Get ready for your kitchen to be the most popular room in the house while the smells of Warm Chocolate Chunk Skillet Cookies, Lemon Crème Sandwich Cookies, and Soft-Baked Sugar Cookie Bars emanate from the oven!
ALL PURCHASE LINKS ARE AFFILIATE LINKS WHICH MEANS IF YOU BUY ANYTHING THROUGH THEM I WILL RECEIVE A SMALL COMMISSION (AT NO ADDITIONAL COST TO YOU)
About the Author:
Sally McKenney lives with her husband, Kevin, in Maryland. She obtained her marketing degree from Loyola University and worked in corporate finance before dedicating herself full time to her increasingly popular website, Sally’s Baking Addiction. Sally is a full time blogger, photographer, and baking addict sharing her favorite recipes with over 5 million monthly blog readers. She also blogs for People magazine’s website and has a massive social media following. It’s safe to say Sally has made the internet a sweeter place!
When Sally isn’t on the computer, baking in the kitchen, or behind the camera, you can find her spending time with her husband, family, friends, and dogs. Her favorite dessert is apple pie and the perfect weekend would always involve baking something yummy and hiking with Jude and Franklin, their rescue dogs.
This is a beautiful book with lots of photos. I love having pictures of the finished product so I have something to compare my efforts to. It has sections for family favorites, holiday cookies, bar cookies, slice and bake and more. There is also a section in the front for beginners to offer tips on basic baking and the tools needed to make the cookies in the book as well as some recipes for simple icings.
The recipes themselves are classics for the most part with a twist or two thrown in. Like the oatmeal cookies I showcase below. There are variations on chocolate chip cookies, brownies and various shortbread recipes. The directions are well written and easy to follow. There are several that I am looking forward to trying like the Mint Chocolate Slice and Bake Cookies. Many of the recipes come with a little “Sally Says” tip to help make the recipe completion easy.
This would be a great addition to any cookbook library. It would make an excellent shower gift accompanied by cookie sheets, a scoop and silicone mats.
Delicious Oatmeal Cookies
I did depart slightly from the recipe in the book due to what I had on hand in my kitchen
1 1/2 cups all purpose flour
1 tsp baking soda
1 tsp ground cloves
1/2 tsp cardamom
1/2 tsp ground nutmeg
1 1/2 tsp cinnamon
1 tsp salt
1 cup unsalted butter, at room temperature
1 cup packed brown sugar
1/4 cup granulated sugar
2 large eggs at room temperature
1 TBS pure vanilla extract
3 cups rolled oats
1 cup chocolate chips
3/4 cups dried cranberries
1/2 cup toasted pumpkin seeds
Add the butter to the bowl of a stand mixer or you can use a large bowl and a hand mixer.
Whisk together the flour, baking soda, salt, cinnamon, cloves, cardamom and nutmeg.
Beat it until it is soft.
Add the sugars and cream until they are light and well mixed.
Add the eggs, one at a time mixing well after each. Beat in the vanilla.
Add the flour mixture. Mix on low just until combined.
Mix in the oats just until combined.
Add in the chips, pumpkin seeds and cranberries. Stir in until well distributed.
Cover and refrigerate for at least 45 minutes and for up to 4 days. If kept in the ‘fridge for more than 3 hours, let sit for at least half an hour before you try to scoop.
Preheat oven to 350°
Line cookie sheets with silicone mats or parchment paper
Use a medium scoop or measure about 2 TBS and place on prepared pans about 2″ apart
Bake in preheated oven for 15 – 18 minutes rotating pans halfway through baking
Cool on a wire rack
How Were the Delicious Oatmeal Cookies?
What I really liked about these cookies is that they were more oatmeal than flour. The oat flavor really came through. The cranberries and pumpkin seeds make them quite different from the typical oatmeal cookie as well.
They are crunchy on the edges and chewy in the center and for me that truly makes them delicious oatmeal cookies!
Other cookie recipes:
- 1½ cups all purpose flour
- 1 tsp baking soda
- 1 tsp ground cloves
- ½ tsp cardamom
- ½ tsp ground nutmeg
- 1½ tsp cinnamon
- 1 tsp salt
- 1 cup unsalted butter, at room temperature
- 1 cup packed brown sugar
- ¼ cup granulated sugar
- 2 large eggs at room temperature
- 1 TBS pure vanilla extract
- 3 cups rolled oats
- 1 cup chocolate chips
- ¾ cups dried cranberries
- ½ cup toasted pumpkin seeds
- Add the butter to the bowl of a stand mixer or you can use a large bowl and a hand mixer.
- Whisk together the flour, baking soda, salt, cinnamon, cloves, cardamom and nutmeg.
- Beat it until it is soft.
- Add the sugars and cream until they are light and well mixed.
- Add the eggs, one at a time mixing well after each. Beat in the vanilla.
- Add the flour mixture. Mix on low just until combined.
- Mix in the oats just until combined.
- Add in the chips, pumpkin seeds and cranberries. Stir in until well distributed.
- Cover and refrigerate for at least 45 minutes and for up to 4 days. If kept in the 'fridge for more than 3 hours, let sit for at least half an hour before you try to scoop.
- Preheat oven to 350°
- Line cookie sheets with silicone mats or parchment paper
- Use a medium scoop or measure about 2 TBS and place on prepared pans about 2" apart
- Bake in preheated oven for 15 - 18 minutes rotating pans halfway through baking
- Cool on a wire rack