Jaegar Desjardin 1/10/26 Jaegar Desjardin 1/10/26

Reese’s Peanut Butter Cookies

Jaegar Desjardin 12/21/25 Jaegar Desjardin 12/21/25

Chewy Sprinkle Sugar Cookies

Jaegar Desjardin 12/15/25 Jaegar Desjardin 12/15/25

Christmas Sprinkle Cookies

Jaegar Desjardin 12/14/25 Jaegar Desjardin 12/14/25

Cream Cheese Stuffed Gingerbread Cookies

Jaegar Desjardin 12/10/25 Jaegar Desjardin 12/10/25

Marble Swirl Cookies

Jaegar Desjardin 11/30/25 Jaegar Desjardin 11/30/25

Hot Chocolate Cookies

Jaegar Desjardin 11/30/25 Jaegar Desjardin 11/30/25

Chewy Chocolate Crinkle Cookies

Chewy Chocolate Crinkle Cookies

There’s just something magical about a cookie that looks as good as it tastes, and these Chewy Chocolate Crinkle Cookies deliver on both. With their deep cocoa flavor, soft brownie-like center, and a snowy powdered sugar coating that crackles beautifully as they bake, they’re a cozy, nostalgic treat perfect for holidays, gifting, or whenever you’re craving something chocolatey and comforting.

Why You’ll Love These Cookies

Perfectly chewy: The centers stay soft and fudgy thanks to the oil-based dough and proper chilling time.
Crackly, snow-dusted finish: The double sugar roll gives you bold, dramatic crinkles every time.
Simple ingredients: No specialty items — just pantry staples.
Amazing for holidays: They look impressive but are incredibly easy to make.
Kid & crowd-approved: These always disappear fast!

Ingredients You’ll Need

Vegetable oil
Light brown sugar
Granulated sugar
Eggs
Vanilla extract
All-purpose flour
Cocoa powder
Baking powder
Cornstarch
Salt

Crinkle Coating:

Granulated sugar
Powdered sugar

How to Make Chewy Chocolate Crinkle Cookies

Making crinkle cookies is surprisingly simple:

Mix the wet ingredients: oil, sugars, eggs, and vanilla.
Add your dry ingredients: cocoa, flour, baking powder, salt, and cornstarch.
Chill the dough: this ensures thick cookies with dramatic cracks.
Roll in sugar: first granulated, then powdered.
Bake: just long enough for crackles to form while staying chewy in the center.

**The Importance of Chilling the Dough**

Chilling the dough for at least **3 hours** firms it up, prevents excessive spreading, and guarantees the classic crinkled top. Soft, warm dough won’t hold shape and will bake into flat, cakey cookies, chilling makes all the difference.

Tips for the Best Crinkles

Use both sugars for rolling: granulated helps the powdered stick, and powdered gives the dramatic snowy effect.
Coat generously: don’t be shy with the powdered sugar!
Don’t overbake: take them out once they’ve cracked; the centers will continue setting on the tray.
Use a cookie scoop: it keeps cookies uniform and helps them bake evenly.

Storing & Freezing

Room temperature: Store in an airtight container for up to 5 days.
Freezing dough: Scoop into balls, freeze on a sheet tray, then store in a freezer bag for up to 3 months. Roll in sugar right before baking.
Freezing baked cookies: Freeze up to 2 months; thaw at room temp.

Barriers

Cookies didn’t crack?
The dough wasn’t chilled long enough, or the powdered sugar layer was too light.

Cookies spread too much?
The dough was too warm, chill it longer or scoop smaller balls.

Powdered sugar melted into the cookie?
Ensure you roll the cookie ball in granulated sugar before rolling it in the powdered sugar. Granulated sugar helps absorb a bit of surface moisture from the dough, which keeps the powdered sugar from melting into the cookie while it bakes. Because the granulated sugar forms a slight outer crust, the cookie cracks more dramatically in the oven. The powdered sugar then settles into those cracks for that classic bold crinkle pattern. Without the granulated sugar layer, powdered sugar can dissolve into the dough as it bakes, leaving the cookies patchy instead of snowy and defined.

If you make these chewy chocolate crinkle cookies, let me know how turned out for you in the comments below or on socials. Happy Baking!

Chewy Chocolate Crinkle Cookies

Yield: 20-22

Author: Jaegar Desjardin

Soft, fudgy, and coated in a sweet crackly shell, these Chocolate Crinkle Cookies are the perfect blend of rich cocoa flavor and melt-in-your-mouth texture.

Ingredients

1/4 cup vegetable oil
1/2 cup light brown sugar
1/2 cup granulated sugar
2 eggs
1/2 tbsp vanilla extract
1 cup all-purpose flour
1/2 cup cocoa powder
1 tsp baking powder
1 tsp cornstarch
1/4 tsp salt

Crinkle coating

1/3 cup granulated sugar
1/2 cup powdered sugar

Instructions

Mix the wet ingredients: In a medium bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until fully combined.
Add the eggs and vanilla extract. Mix until the mixture looks smooth and slightly thicker.
Combine the dry ingredients: Add the flour, cocoa powder, baking powder, cornstarch, and salt directly into the bowl. Mix until no dry streaks remain. The dough will be sticky; this is normal.
Chill the dough: Cover the bowl tightly with plastic wrap and refrigerate for at least 3 hours (overnight works great too). Chilling is essential to help the dough firm up and create deep cracks when baking. If chilling overnight, allow the dough to sit at room temperature for 15-20 minutes so it's easier to work with.
Prep to bake: Preheat the oven to 350°F (177°C). Line two baking sheets with parchment paper and set aside.
Prepare the coating: Place the 1/3 cup of granulated sugar in one small bowl and the 1/2 cup of powdered sugar in another.
Scoop and roll: Using a medium cookie scoop, portion out the dough. Roll each scoop into a ball between your palms. Roll each ball first in the granulated sugar, then generously in the powdered sugar.
Bake: Place the coated cookie dough balls 2 inches apart on the prepared baking sheets. Bake for 10–12 minutes, or until the cookies have spread and the tops have developed deep cracks.
Cool & serve: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Jaegar Desjardin 11/15/25 Jaegar Desjardin 11/15/25

Chunky Gingerbread Cookies

If you love thick, bakery-style cookies but want something festive for the holidays, these chunky gingerbread chocolate chip toffee cookies are for you. They’re loaded with cozy spices, melty chocolate, and sweet toffee bits, giving you a soft, gooey center with perfect golden edges.

Why You’ll Love These Chunky Gingerbread Cookies

They’re thick, soft, and bakery-style, with a gooey center and golden edges.
The molasses + warm spices give every bite that nostalgic gingerbread flavor.
Chocolate chips and buttery toffee bits take the cookies from festive to irresistible.
Chilling is required to make them extra chunky.
They’re the perfect holiday cookie for gifting, snacking, or making your kitchen smell amazing.

What You’ll Need

Salted butter
Brown sugar
Granulated sugar
Molasses
Eggs
Vanilla extract
Cake flour
All-purpose flour
Cornstarch
Baking soda
Salt
Ground ginger
Ground cinnamon
Nutmeg
Cloves
White Chocolate chips
Toffee bits

Helpful Baking Tips for these chunky cookies

Keep the cookies thick: Use cold butter, avoid overmixing, and scoop the dough with the “chunky top” facing upward so the cookies stay tall and bakery-style.
Boost the thickness even more: Chill the scooped dough for 30–60 minutes before baking. This helps the cookies hold their shape and develop a gooey center.
Control the spread: If the dough feels too soft or sticky, add 2–3 tablespoons of extra all-purpose flour or chill the dough longer.
Help them spread a touch more: If your cookies are baking too round or not spreading at all, let the dough sit at room temperature for 10 minutes before baking.
Adjust the spice level: Increase the ginger for extra warmth, or tone down the cloves for a milder gingerbread flavor.
Avoid dark bottoms: Bake on light-colored pans and use the middle oven rack to keep the bottoms soft and golden instead of overly browned.
Enhance the texture: Toffee bits add buttery crunch, but you can swap in white chocolate, extra chocolate chips, or leave mix-ins out entirely for a smoother texture.

Storage Instructions

Store your cookies in an airtight container at room temperature for 3–4 days.
For longer storage, freeze baked cookies for up to 2 months. Let them thaw at room temperature or warm them in the microwave for 8–10 seconds to restore their soft, gooey texture.
If you want to freeze the dough, scoop the cookie dough balls, freeze them solid, and store them in a freezer bag for up to 3 months. Bake straight from the freezer, adding 1–2 minutes to the bake time.

I can’t wait for you to enjoy these soft and chunky gingerbread cookies. If you give them a try, drop a comment below and tell me what you think!

Chunky Gingerbread Cookies

Yield: 18

Author: Jaegar Desjardin

Prep time: 10 MinCook time: 11 MinTotal time: 21 Min

These thick, chunky gingerbread cookies are infused with molasses, warm spices, melty chocolate, and toffee bits, creating the perfect holiday twist on a classic. Soft in the center with golden edges, they’re irresistible in every bite.

Ingredients

1 cup cold salted butter, cubed
1 cup dark brown sugar
¼ cup granulated sugar
¼ cup molasses
2 eggs
1 tbsp vanilla extract
1 ½ cups cake flour
1 ½ cups all-purpose flour
2 tsp ground ginger
1 ½ tsp cinnamon
¼ tsp nutmeg
¼ tsp cloves
1 tsp cornstarch
¾ tsp baking soda
¾ tsp salt
1 ½ cups white chocolate chips + ½ cup chopped toffee

Instructions

Line baking sheets with parchment paper.
In a stand mixer, beat the butter, brown sugar, and sugar until light and fluffy (3–4 minutes).
Add eggs one at a time, then vanilla; mix until combined.
Next, add the dry ingredients to the mixer: Cake flour, All-purpose flour, Cornstarch, Baking soda, Salt, and the spices (ginger, cinnamon, nutmeg, cloves), and mix until just combined.
Then add chocolate chips and toffee bits and mix until combined.
Next, using a large cookie scoop, scoop large mounds of dough, keeping the “chunky” rough top, and place on a cookie sheet. Cover with plastic wrap and refrigerate for at least 30-60 minutes; this allows for a nice, thick cookie.
When ready to bake, preheat the oven to 400°F. Bake 11–13 minutes until edges are golden and centers look slightly underbaked.
Cool on the tray to help set the centers.

Jaegar Desjardin 11/4/25 Jaegar Desjardin 11/4/25

Chewy Gingerbread Cookies

Jaegar Desjardin 10/9/25 Jaegar Desjardin 10/9/25

Autumn Sugar Cookies

These Autumn Sugar Cookies combine everything you love about a classic sugar cookie with a creamy, seasonal twist. Each cookie is soft and buttery with a rich white chocolate ganache center, lightly tinted orange for a charming pumpkin look. Whether you’re baking for a fall party, a cozy weekend treat, or simply to fill your kitchen with the scent of homemade cookies, this recipe brings all the warmth of the season to your table.

Why You’ll Love These Autumn Sugar Cookies

1. They’re cozy and festive.
Each cookie captures the essence of fall, buttery, sweet, and filled with creamy white chocolate ganache tinted the perfect pumpkin orange.

2. Simple ingredients, big flavor.
You don’t need anything fancy to make these; just pantry staples like butter, sugar, flour, and white chocolate come together for a bakery-quality treat.

3. They’re fun to make and decorate.
Creating the little pumpkin indents and swirling on a green royal icing “stem” makes these cookies as fun to look at as they are to eat.

4. Perfect for any fall occasion.
From cozy weekends at home to Halloween parties or Thanksgiving dessert tables, these cookies fit every autumn moment.

5. Great for all skill levels.
Whether you’re a beginner baker or have been making cookies for years, this recipe walks you through each step with simple instructions and helpful tips for perfect results.

  
    🧈 Ingredients & Their Purpose

      Ingredient
      Amount
      Purpose / Why It’s Important
    
      Salted butter (softened)
      1 cup (2 sticks)
      Adds richness and moisture; the salt enhances flavor and helps balance sweetness.
    
      Sugar
      1 ¼ cup
      Sweetens the cookies and helps create a light, tender texture.
    
      Egg
      1 large (room temperature)
      Binds ingredients together and adds structure and moisture.
    
      Vanilla extract
      1 tbsp
      Adds warmth and depth to the flavor.
    
      All-purpose flour
      2 ½ cups
      Provides the base structure of the cookies, giving them body and shape.
    
      Baking soda
      ½ tsp
      Helps the cookies rise slightly and spread evenly.
    
      Baking powder
      ½ tsp
      Works with baking soda to give a soft, puffy texture.
    
      Cornstarch
      1 tsp
      Creates a softer, more tender crumb in the cookies.
    
      Salt
      ¼ tsp
      Balances sweetness and enhances all the flavors in the cookie.
    
      White chocolate chips or bar
      1 ¾ cup (roughly 300 g)
      Forms the base of the ganache filling — smooth, creamy, and sweet.
    
      Heavy cream
      ½ cup
      Adds richness and helps create a silky ganache texture.
    
      Orange gel food coloring
      A few drops
      Gives the ganache a festive pumpkin color.
    
      Green royal icing (optional)
      As needed
      Used for decorative “pumpkin stem” details on top.

How to Make Autumn Sugar Cookies with White Chocolate Ganache

Step 1: Cream the Butter and Sugar

Start by preheating your oven to 350°F (177°C) and lining your cookie sheet with parchment paper.

In your stand mixer fitted with the paddle attachment, beat the softened butter and sugar on medium-high speed for about 2 minutes, until the mixture looks light, pale, and fluffy.

This step is called creaming — it incorporates air into the dough, which helps the cookies bake up soft and tender.

Use a spatula to scrape down the sides of the bowl, making sure everything is evenly mixed.

Step 2: Add the Egg and Vanilla

Add in your room-temperature egg and vanilla extract, then mix again until fully combined.

Using room-temperature ingredients helps everything blend smoothly and prevents the dough from separating.

Once mixed, scrape down the sides one more time to make sure no bits of butter or sugar are hiding at the bottom.

Step 3: Combine the Dry Ingredients

In a separate medium bowl, whisk together the flour, baking soda, baking powder, cornstarch, and salt.

This ensures all your leavening agents are evenly distributed before they hit the wet ingredients.

Slowly add the dry ingredients into your butter mixture, mixing on low speed until just combined.

Stop as soon as the flour disappears — overmixing can make the cookies tough instead of soft.

Your dough should be soft, easy to handle, and not sticky. If it feels sticky, you can chill it for 10–15 minutes before shaping.

Step 4: Scoop and Bake

Use a medium cookie scoop (about 2 tablespoons of dough) to portion the cookies. Roll the dough balls between your hands and slightly flatten the tops so they spread more and give more space to make an indent. Place each scoop about 2 inches apart on the parchment-lined baking sheet.

Bake for 12–13 minutes, or until the cookies have puffed up, the edges are just starting to set, and the centers still look slightly soft and gooey.

They’ll continue to bake a little on the sheet after you remove them from the oven, which helps them stay soft in the center.

Step 5: Create the Pumpkin Indent

Right after taking the cookies out of the oven, while they’re still warm and soft, use the back of a small spoon to gently press an oval-shaped indent in the center of each cookie.

Be careful not to press too hard, or the cookie might crack. If it does break, that’s your perfect excuse for a taste test! 😉

Indenting while warm makes it easy to shape without breaking the cookie.

Allow the cookies to cool completely on a wire rack before filling them.

Step 6: Make the White Chocolate Ganache

In a heat-safe bowl, add your white chocolate and heavy cream. Microwave the mixture in 30-second intervals, stirring each time with a spatula, until smooth and creamy. This usually takes around 90–120 seconds total.

Once melted, add a few drops of orange gel food coloring and stir until the color is evenly distributed.

White chocolate can be finicky, short heating bursts and frequent stirring prevent it from burning or turning grainy.

Let the ganache sit for about 15–30 minutes, just until it thickens slightly. It should be creamy and pourable but not runny. Cover the top with plastic wrap, with the wrap physically touching/covering the ganache so a film does not form over the ganache.

Step 7: Fill the Cookies

Transfer the cooled ganache to a piping bag fitted with a small round tip (around size 13 works great).
Carefully pipe the ganache into each cookie indent until filled and smooth on top.

If your ganache is too thin and spreading too much, let it cool for a few more minutes. If it’s too thick to pipe, microwave it for just 5–10 seconds to loosen it again.

The goal is a smooth, glossy pool of ganache that settles nicely into the center.

Let the filled cookies sit at room temperature until the ganache sets. You can also speed up the process by chilling them briefly in the fridge.

Step 8: Decorate (Optional)

Once the ganache has set, use green royal icing to pipe a little swirl or stem on top of each cookie to make them look like mini pumpkins.

You can use store-bought royal icing since you’ll only need a small amount, it’s quick, easy, and pipes perfectly for this detail.

Step 9: Enjoy & Store

Once your cookies are set and decorated, snap a photo of your adorable creations, then enjoy!

To store:

Keep cookies in an airtight container at room temperature for up to 4 days.
You can refrigerate them for up to a week (just let them come to room temp before serving).
Unfilled cookies freeze beautifully for up to 2 months. Just thaw and fill when ready to enjoy.

Extra Tips for Perfect Cookies

Use softened, not melted butter — melted butter can make cookies spread too much.
Don’t skip the cornstarch — it keeps the centers soft even days later.
For extra flavor, add a pinch of cinnamon or nutmeg to the dough for a warm autumn touch.
If you want bakery-style cookies, use a cookie scoop for evenly sized rounds.
Always let cookies cool completely before adding the ganache; warm cookies can melt the filling.

Common Barriers & How to Fix Them

Even simple cookie recipes can throw a few curveballs, especially when you’re working with butter, chocolate, and oven temperatures. Here are a few common issues you might run into while baking your Autumn Sugar Cookies, plus quick fixes to help you get perfect results every time:

1. Cookies spread too much
What happened: Your butter may have been too soft, or the dough was a bit too warm going into the oven.
How to fix it: Chill your dough for 15–30 minutes before baking. If your kitchen is warm, even a short chill can help the cookies hold their shape.

2. Cookies cracked or broke when indenting
What happened: You may have waited too long to make the indent or pressed too hard.
How to fix it: Make your indent as soon as the cookies come out of the oven, while they’re still warm and pliable. Press gently with the back of a small spoon to form the pumpkin shape.

3. Ganache turned grainy or separated
What happened: The white chocolate was overheated, or the cream was too hot.
How to fix it: Reheat the ganache in short 5-second bursts and stir gently until smooth. Next time, melt the chocolate and cream slowly in 30-second intervals and stir often to prevent burning.

4. Ganache too thin or runny
What happened: It’s still too warm or has a bit too much cream.
How to fix it: Let the ganache cool for 15–20 minutes before piping. If it’s still loose, stir in a few extra white chocolate chips until it thickens slightly.

5. Ganache too thick to pipe
What happened: It cooled and firmed up too much.
How to fix it: Microwave it for 5–10 seconds, stir, and it should return to a smooth, spreadable consistency.

6. Cookies turned out dry
What happened: They were baked a minute or two too long.
How to fix it: Next time, remove them when the edges look just set and the centers still look soft; they’ll continue to firm up as they cool.

How to Store Autumn Sugar Cookies

To keep your cookies fresh and delicious, store them in an airtight container at room temperature for up to 4 days. If your kitchen is warm, you can also refrigerate them — just bring them to room temperature before serving so the ganache softens again.

For longer storage, place the cookies in a single layer in an airtight container, then freeze for up to 2 months. When ready to enjoy, let them thaw at room temperature for about 30 minutes. Avoid stacking the cookies if possible, as the ganache tops can smudge or lose their shine.

Make-Ahead Tips

If you love getting a head start, this recipe is perfect for it! You can make the cookie dough up to 2 days in advance — just cover it tightly and store it in the refrigerator. When you’re ready to bake, let the dough sit at room temperature for about 10–15 minutes so it’s easier to scoop.

The white chocolate ganache can also be made ahead and stored in the fridge for up to 3 days. When you’re ready to use it, warm it gently in the microwave for 5–10 seconds at a time, stirring until smooth and creamy again.

You can even bake the cookies fully, freeze them plain (without the ganache), and fill them later when you’re ready to serve — perfect for saving time before a holiday party or fall gathering!

Final Thoughts

There’s just something special about baking during the fall: the cozy aromas, the golden colors, and the comfort of something sweet straight from the oven. These Autumn Sugar Cookies bring all of that together in one perfect bite: buttery, soft cookies filled with creamy white chocolate ganache and a touch of pumpkin-inspired charm.

If you make these cookies, I’d love to hear how they turn out! Leave a comment below or share a photo and tag me — nothing makes me happier than seeing your baking creations come to life in your kitchen.

Jaegar Desjardin 10/8/25 Jaegar Desjardin 10/8/25

Iced Oatmeal Cookies

Jaegar Desjardin 10/7/25 Jaegar Desjardin 10/7/25

Oatmeal Scotchies

Homemade Oatmeal Scotchies

There’s something special about a cookie that carries a story, and for me, these Oatmeal Scotchies are more than just a recipe. They’re a piece of my childhood, a warm memory baked into every bite.

I remember standing in my grandparents’ kitchen, watching my grandma mix the butter and sugar until it was light and fluffy, the smell of brown sugar and cinnamon filling the air. She’d always let me sneak a spoonful of dough (because who could resist those sweet butterscotch chips?), and I’d wait impatiently by the oven as the cookies baked to golden perfection.

Every time I make these now, I’m reminded of those moments — the laughter, the cozy kitchen, the love that went into every batch. That’s what makes these cookies so special: they’re not just delicious, they’re comforting, nostalgic, and filled with heart.

These Homemade Oatmeal Scotchies are soft in the middle, crisp on the edges, and packed with buttery butterscotch flavor. Whether you’re baking them for a cozy afternoon treat, sharing them with family, or reliving your own childhood memories, this recipe is sure to bring warmth to your kitchen and a smile to your face.

Why You’ll Love These Oatmeal Scotchies

Nostalgic Flavor – Each bite takes you back to simpler times — cozy kitchens and the sweet aroma of freshly baked cookies.
Perfect Texture – Soft and chewy in the middle with lightly crisp edges, thanks to the blend of flours and a touch of cornstarch.
Buttery Butterscotch Bliss – The rich, caramel-like sweetness of butterscotch chips pairs perfectly with warm cinnamon and nutmeg.
Hearty and Comforting – Old-fashioned oats give these cookies a wholesome, satisfying chew that feels like a hug from home.
Make-Ahead Friendly – Chill or freeze the dough for quick, fresh-baked cookies anytime.
Foolproof and Family-Approved – Simple to make, fun to bake with kids, and guaranteed to impress anyone lucky enough to try one.
A Touch of Love – Whether you’re baking them for your family, friends, or just yourself, these cookies carry that homemade warmth in every bite.

Ingredients

  
    Ingredient
    Amount
    Purpose
  
    Salted Butter, softened
    1 cup (2 sticks)
    Adds richness and moisture; salt enhances flavor depth.
  
    Brown Sugar
    1 cup
    Adds chewiness and deep caramel flavor.
  
    Granulated Sugar
    1/2 cup
    Sweetens and helps create crisp edges.
  
    Eggs
    2 large
    Bind ingredients and add structure.
  
    Vanilla Extract
    1/2 tbsp
    Adds warmth and enhances overall flavor.
  
    Maple Extract
    1/4 tsp
    Brings cozy, sweet depth that complements butterscotch.
  
    All-Purpose Flour
    1 cup
    Provides structure and chew.
  
    Cake Flour
    1 cup
    Lightens the texture for a soft, tender crumb.
  
    Cinnamon
    1 tsp
    Adds warmth and cozy flavor.
  
    Nutmeg
    1/4 tsp
    Adds subtle spice and aroma.
  
    Baking Soda
    3/4 tsp
    Helps cookies rise slightly and spread evenly.
  
    Cornstarch
    1/2 tsp
    Keeps cookies soft and thick.
  
    Salt
    3/4 tsp
    Balances sweetness and enhances flavor.
  
    Old-Fashioned Rolled Oats
    2 1/2 cups
    Add hearty texture and nutty flavor (do not use instant oats).
  
    Butterscotch Chips
    2 cups
    The star ingredient — rich, buttery sweetness in every bite.

Step-by-Step Instructions

Prepare your pans
Line cookie sheets with parchment paper and set aside.
Cream the butter and sugar
In a stand mixer with the paddle attachment, beat the butter, brown sugar, and granulated sugar on medium-high for 3–4 minutes, until light and fluffy. This step incorporates air for a soft texture.
Add eggs and extracts
Scrape down the sides of the bowl. Add eggs one at a time, mixing after each until just combined. Then add vanilla and maple extract (my secret ingredient).
Combine dry ingredients
Add the cake flour, all-purpose flour, cinnamon, nutmeg, cornstarch, baking soda, and salt. Mix until just combined — do not overmix. The dough will be thick.
Fold in oats and butterscotch chips
Mix on low speed until evenly distributed.
Portion and chill
Use a large cookie scoop to portion dough onto prepared sheets. Cover with plastic wrap and refrigerate for 30–60 minutes.
Bake
Preheat the oven to 350°F. Remove plastic wrap and bake for 13–14 minutes, or until edges are golden brown but centers are still soft and gooey.
Tip: If chilled longer than 2 hours, let dough balls rest at room temperature for 30 minutes before baking.
Optional finishing touch
Immediately after baking, carefully press a few extra butterscotch chips onto the tops for a bakery-style look.
Cool and enjoy
Let cookies cool on the pan for 5 minutes, then transfer to a wire rack. The hardest part is waiting!

Oatmeal Scotchie Dough

Cover with plastic wrap and place in the fridge before baking for best results!

Why Each Ingredient Matters

Butter: Adds richness and keeps cookies soft and chewy.
Brown Sugar: Creates moisture and a deep caramel flavor.
Cornstarch: Helps cookies hold their shape and stay tender.
Cake + All-Purpose Flour: The combination gives a balanced texture, soft but structured.
Oats: Provide chewiness and heartiness.
Butterscotch Chips: Deliver the signature flavor and pockets of sweetness.
Cinnamon + Nutmeg: Add warmth and depth that elevate the overall flavor.

Helpful Baking Tips

Chill the dough: This prevents cookies from spreading too much and develops flavor.
Measure flour correctly: Spoon into the measuring cup and level off; don’t scoop directly from the bag.
Use room temperature butter and eggs: This ensures even mixing and a consistent dough.
Don’t overmix: Mix just until combined to avoid tough cookies.
Bake one sheet at a time: For the most even results.

Common Barriers & How to Fix Them

  
    Problem
    Cause
    Fix
  
    Cookies spread too much
    Dough too warm, too much butter, or overmixed
    Chill dough 30–60 minutes; chill longer if your kitchen is warm; mix only until combined.
  
    Cookies too dry or crumbly
    Overbaked or too much flour
    Remove when centers are still soft; measure flour with spoon-and-level; check oven temp with thermometer.
  
    Too sweet
    Large amount of butterscotch chips or high overall sugar
    Reduce chips slightly, add an extra pinch of salt, or balance with a sprinkle of flaky sea salt on top.
  
    Centers underbaked while edges are brown
    Too hot oven, too much air circulation, or uneven pan placement
    Bake at center rack, rotate pan halfway, and verify oven temp; use an insulated baking sheet if edges brown too quickly.

Storage & Freezing Tips

Room Temperature: Store in an airtight container for up to 5 days.
Freezer (Baked Cookies): Store up to 3 months; thaw at room temperature before serving.
Freezer (Cookie Dough): Scoop dough into balls, freeze on a tray, then store in a freezer bag. Bake from frozen, adding 1–2 minutes to the bake time.

Baking these cookies always feels like a warm hug from home.
If you make them, drop a comment below. I’d love to hear what you think and how they turned out!

Jaegar Desjardin 9/30/25 Jaegar Desjardin 9/30/25

Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies, Soft, Chunky, and Full of Fall Flavor

These Pumpkin Chocolate Chip Cookies are thick, chewy, and loaded with cozy fall spices and rich chocolate chips. Made with a mix of cake and all-purpose flour for the perfect texture, these cookies are soft in the center, slightly crisp on the edges, and bursting with pumpkin spice flavor. They're ideal for autumn baking, but honestly—they’re too good to only make once a year.

I haven’t always been the biggest fan of pumpkin-flavored desserts, but lately they’re my new favorite. Maybe it’s because people say our taste buds change every so often, but these pumpkin chocolate chip cookies really hit the spot!

🎃 Why You’ll Love These Pumpkin Cookies:

No flattening! The dough stays thick and bakes into perfect bakery-style cookies
Uses real pumpkin puree (not just pumpkin spice!)
A high-temperature bake gives golden edges with gooey centers
Perfect balance of spice, sweetness, and chocolate

Other Pumpkin Desserts

Ingredients

  
      Ingredient
      Quantity
      Purpose
    
      Cold Salted Butter
      1 cup (2 sticks), cubed
      Adds flavor, richness, and structure. Cold butter helps prevent spreading.
    
      Brown Sugar
      1 cup
      Adds moisture, softness, and caramel-like depth.
    
      White Sugar
      ½ cup
      Provides sweetness and helps the edges crisp slightly.
    
      Egg
      1 large
      Binds the dough and adds richness.
    
      Pumpkin Puree
      ¼ cup
      Adds moisture and subtle pumpkin flavor.
    
      Vanilla Extract
      1 tbsp
      Enhances the overall flavor profile.
    
      Cake Flour
      1½ cups
      Makes the cookies tender and soft.
    
      All-Purpose Flour
      1½ cups
      Gives structure and chew to the cookies.
    
      Cornstarch
      1½ tsp
      Helps create a soft, bakery-style texture.
    
      Pumpkin Pie Spice
      2 tsp
      Adds warm, seasonal spice flavor.
    
      Ground Cinnamon
      ½ tsp
      Boosts the spice profile and warmth.
    
      Ground Cloves
      ¼ tsp
      Adds bold, deep fall flavor.
    
      Baking Soda
      ¾ tsp
      Leavening agent that helps the cookies rise.
    
      Salt
      ¾ tsp
      Balances sweetness and enhances flavor.
    
      Chocolate Chips
      2 cups
      Adds rich, melty chocolate in every bite.

Step-by-Step Instructions

Step 1: Prep your baking sheets
Line cookie sheets with parchment paper and set aside.

Step 2: Cream the butter & sugars
In a stand mixer fitted with a paddle attachment, mix the cold cubed butter, brown sugar, and white sugar on medium-high speed for 3–4 minutes, until light and fluffy.
→ This step is key for texture! Proper creaming traps air, making soft cookies.

Step 3: Add wet ingredients
Scrape down the sides with a spatula. Add the egg and pumpkin puree and mix until just combined. Add the vanilla extract.

Step 4: Mix in the dry ingredients
Add cake flour, all-purpose flour, cornstarch, pumpkin pie spice, cinnamon, cloves, baking soda, and salt to the mixer.
Mix on low until just combined, don’t overmix! The dough will be thick.

Step 5: Add chocolate chips
Mix in the chocolate chips until evenly distributed.

Step 6: Scoop & chill
Using a large cookie scoop, scoop tall, chunky mounds of dough. Don’t flatten them—leave the tops uneven.
Place the rounded sides on the baking sheet with the chunky tops facing up.
Cover loosely with plastic wrap and refrigerate for 30–60 minutes.
→ Chilling helps develop flavor and prevents spreading in the oven.

Step 7: Preheat oven to 400°F
About 20 minutes before baking, preheat the oven to 400°F (204°C).

Step 8: Bake the cookies
Remove plastic wrap. Bake cookies for 11–13 minutes, until the edges are golden but the centers still look gooey.
→ They’ll continue baking slightly on the tray after coming out.

Step 9: Cool & enjoy
Let the cookies cool on the tray for 10 minutes before transferring.
→ This helps them set up perfectly and keeps them soft in the center.

Add-ins & Variations

White chocolate chips or dark chocolate chunks
Toasted pecans or walnuts for crunch
A sprinkle of flaky sea salt before baking
Add extra pumpkin spice for bolder flavor
For vegan version: Use plant-based butter and egg replacer (e.g., flax egg)

Storage Instructions

  
      Storage Method
      Instructions
      Shelf Life
    
      Room Temperature
      Store in an airtight container. Add a piece of bread to retain moisture.
      3–4 days
    
      Refrigerator
      Optional, but helps maintain texture longer. Use an airtight container.
      Up to 1 week
    
      Freezer (Unbaked Dough)
      Freeze scooped dough balls on a tray, then transfer to a bag. Bake from frozen, adding 1–2 minutes.
      Up to 2 months
    
      Freezer (Baked Cookies)
      Cool completely, wrap tightly, and freeze. Thaw at room temperature.
      Up to 2 months

Troubleshooting & Pro Tips

  
      Issue
      Cause
      Solution
    
      Cookies spread too much
      Butter was too soft or dough wasn’t chilled
      Use cold butter and chill dough for 30–60 minutes before baking
    
      Dry or cakey texture
      Overbaking or too much flour
      Use a kitchen scale or spoon-and-level method; don’t overbake
    
      Dough too sticky
      Pumpkin adds moisture
      Chill longer or lightly flour your scoop
    
      Weak pumpkin flavor
      Pumpkin is mild naturally
      Boost spices slightly (e.g., cinnamon or pumpkin pie spice)

Frequently Asked Questions (FAQ)

1. Can I use only all-purpose flour instead of both cake and all-purpose flour?

Yes, you can use only all-purpose flour if that’s what you have on hand. However, the combination of cake flour and all-purpose flour gives these cookies their soft and tender texture. If using all-purpose only, the cookies may be slightly chewier and less delicate.

2. Do I need to chill the dough?

Yes, chilling the dough is highly recommended. It helps prevent the cookies from spreading too much, improves texture, and allows the flavors to develop. Even a 30-minute chill makes a noticeable difference.

3. Can I freeze the cookie dough?

Absolutely! Scoop the dough into individual balls, freeze on a tray until solid, then transfer to a freezer-safe bag. Bake directly from frozen—just add 1–2 extra minutes to the bake time.

4. What kind of chocolate chips work best?

Semi-sweet chocolate chips are the best match for the spiced pumpkin flavor. However, you can also use dark chocolate chips, milk chocolate, white chocolate, or even chocolate chunks for variety.

5. Can I make these cookies ahead of time?

Yes! The dough can be made 1–2 days ahead and stored in the fridge. Baked cookies can be stored at room temperature or frozen. See the storage section above for full details.

6. My cookies turned out cakey—what went wrong?

Pumpkin naturally adds moisture, and over-measuring flour or overbaking can make cookies cakey. To avoid this, use a kitchen scale or spoon-and-level your flour, and remove the cookies from the oven when the centers still look slightly gooey.

7. Can I make these cookies vegan or gluten-free?

Yes! For vegan cookies, substitute the butter with plant-based butter and use a flax egg (1 tbsp ground flaxseed + 2.5 tbsp water). For gluten-free, use a good 1:1 gluten-free flour blend and check that all other ingredients are certified gluten-free.

8. Is canned pumpkin the same as pumpkin pie filling?

No. Use 100% pure pumpkin puree, not pumpkin pie filling, which contains added sugar and spices and will throw off the recipe’s flavor and texture.

9. Can I double the recipe?

Definitely! This recipe scales well. Just make sure your mixer can handle the volume, or mix in two batches.

10. How do I get that chunky, bakery-style look?

Use a large cookie scoop and don’t level off the dough. Leave the tops a little jagged and make sure the dough is cold when going into the oven. This helps the cookies hold their tall, chunky shape and creates a rustic, bakery-style texture.

If you make and love this recipe let me know in the comments below! happy baking :)

Jaegar Desjardin 9/15/25 Jaegar Desjardin 9/15/25

Soft Apple Cider Cookies

I wanted a cookie that tasted like fall in one bite. Warm, cozy, and just a little nostalgic. A major perk of fall is going to an apple orchard. Walking down the rows of apple trees, picking only the best apples, then finally finishing it all off with some fresh cider donuts and a cup of warm apple cider. I wanted to make something that gave all of those core fall perks in one single cookie.

These soft apple cider cookies capture the flavors of fall in every bite. Reduced apple cider enhances the flavor without overpowering sweetness, while cinnamon sugar brings a comforting crunch. The cinnamon sugar coating adds to the warmth of these cookies, enhancing their flavor. This fall baking recipe will definitely be added to your autumn festivities. Paired with a scoop of vanilla ice cream or a glass of warm apple cider, you will not be disappointed.

Ingredients

Wet Ingredients:

1 cup (2 sticks) salted butter, softened to room temperature
3/4 cup granulated sugar
1/4 cup packed brown sugar (light or dark)
2 large eggs, room temperature
1/4 cup reduced apple cider (see below)
1 tsp vanilla extract

Dry Ingredients:

2 3/4 cups all-purpose flour
1 tsp baking soda
2 tsp cream of tartar
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp salt

Cinnamon Sugar Coating:

1/4 cup granulated sugar
1 tbsp ground cinnamon

🍎 Step-by-Step Instructions 🍎

1. Reduce the Apple Cider

In a saucepan, pour 1.5 to 2 cups of apple cider and heat over medium. Stir occasionally until it thickens and reduces to 1/4 cup (about 10–15 minutes). It should have a syrup-like consistency.

Tip: Let it cool fully before adding to your dough the warm cider can melt the butter and ruin your cookie texture.

2. Prepare for Baking

Preheat your oven to 350°F (175°C) and line 2 baking sheets with parchment paper or silicone baking mats.

3. Cream the Butter & Sugars

In a stand mixer fitted with the paddle attachment (or using a handheld mixer), beat the softened butter, sugar, and brown sugar on medium-high speed until light and fluffy, about 2 minutes.

4. Add Eggs, Vanilla & Cider

Scrape down the sides of the bowl. Add the eggs, one at a time, mixing until fully combined. Then add the cooled reduced apple cider and vanilla extract. Mix until incorporated.

5. Add Dry Ingredients

To the same bowl, add the flour, baking soda, cream of tartar, cinnamon, nutmeg, ginger, and salt. Mix on low speed until the dough just comes together. Don’t overmix.

The dough should be soft and slightly tacky but not sticky.

6. Make Cinnamon Sugar Coating

In a small bowl, stir together 1/4 cup sugar and 1 tbsp cinnamon.

7. Shape & Roll the Dough

Use a medium cookie scoop (about 2 tablespoons of dough) to scoop dough balls. Roll each ball in the cinnamon sugar mixture and place them 2 inches apart on the baking sheet.

Optional: For extra flavor, do a second roll in cinnamon sugar just before baking.

8. Bake

Bake for 10–12 minutes, or until the cookies have puffed up and the edges look set. The centers will still be soft — that’s good! They’ll continue to bake on the tray.

For thicker cookies, chill the dough balls for 30 minutes, then roll in sugar again and bake for 11–13 minutes.

9. Cool & Serve

Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Ingredient Purposes & Tips

  
      Ingredient
      Purpose
      Tips or Substitutions
    
      Salted Butter
      Adds richness, moisture, and flavor
      Use unsalted butter + 1/2 tsp salt if needed
    
      Granulated & Brown Sugar
      Sweetness and chewiness
      Brown sugar adds moisture and flavor depth
    
      Eggs
      Bind ingredients and give structure
      Room temp eggs mix better into dough
    
      Reduced Apple Cider
      Concentrates real apple flavor
      No sub — reduction is key for flavor impact
    
      Vanilla Extract
      Adds depth and rounds out flavor
      Optional but highly recommended
    
      All-Purpose Flour
      Provides structure to cookies
      Spoon and level — don’t scoop directly
    
      Baking Soda
      Helps cookies rise and spread
      Pairs with cream of tartar for best texture
    
      Cream of Tartar
      Creates soft, chewy texture with a slight tang
      Don’t skip — it's essential to this recipe
    
      Cinnamon, Nutmeg, Ginger
      Adds warmth and seasonal spice
      Use pumpkin pie spice if you’re in a pinch
    
      Salt
      Balances sweetness and enhances flavor
      Essential — even in sweet recipes!
    
      Cinnamon Sugar Coating
      Adds crunch and flavor to the exterior
      Optional second roll for more texture & sweetness

Substitutions & Add-Ins

Gluten-Free? Try a 1:1 GF baking blend (like Cup4Cup or King Arthur)
Dairy-Free? Use vegan butter sticks and reduce the cider a bit more to counter the added moisture
Want More Apple Flavor? Add finely chopped dried apples or 1/4 tsp apple extract
Add Texture: Mix in 1/2 cup white chocolate chips or chopped pecans

Storage Tips

Room Temp: Store in an airtight container for up to 4 days
Freezing Dough: Scoop and freeze unbaked dough balls up to 3 months, bake from frozen, adding 1–2 minutes
Freezing Baked Cookies: Cool completely, then freeze in a zip-top bag for up to 2 months

If you love these cookies let me know in the comments below! Happy baking.