Yes, You CAN Bake Cookies in a Toaster Oven

Yes! It IS possible to bake cookies in a toaster oven! Here’s a systematic guide to find the baking time difference between the regular oven and a toaster oven.

Have you ever wanted to make a small batch of cookies and not turn on the big regular oven?

Or perhaps pick up some cookie dough and bake it in the toaster oven at work (and subsequently make all of your coworkers jealous by wafting the sweet smell of fresh baked cookies as you walk out of the break room enjoying a fresh-out-of-the-(toaster)-oven cookie?

The latter is why I bake cookies in a toaster oven. Mostly. I just love cookies, but you knew that.

Baked cookies on toaster oven pan
Finished button cookies!

It is a little bit different, however, and it might take some practice to get it down perfectly for your specific type of cookie, but I’m here to help you determine the bake time difference between the normal oven and the toaster oven

In this example, I’ve used the recipe for my 3-Ingredient Shortbread Cookies using the confectioner’s sugar method. Now, on to the good stuff.

Preparing Cookies to go in the Toaster Oven

  1. Prepare the cookie dough as normal
  2. Preheat the toaster oven. The one I have available at work has functions for Temperature, Function and Timer.
    • Temperature: Use the same baking temperature as your recipe calls for.
    • Function: Change the function to Bake.
    • Timer: Set it for 10 minutes to begin preheating. If you find you need more time to prepare your pan of cookies, increase this so it doesn’t turn off and begin cooling before you put your cookies in.
  3. Place a sheet of foil onto the toaster oven pan. (Optional. It just makes clean up easier.)
  4. Place your cookies onto the prepared pan, leaving the amount of space between cookies that your recipe calls for. For mine, 3/4″ should be sufficient. Use more than that, of course, when baking drop cookies

Baking the cookies

DO NOT LEAVE COOKIES AND TOASTER OVEN UNATTENDED.

This is where the most variance happens between the regular oven and the toaster oven. The first round will require close attention, but after that, you’ll be totally set for the future!

For the 3-Ingredient Shortbread Cookies, I have found the total time to be INCREASED from 12 minutes to 18 minutes.

Other cookie types may be different. Here’s an approach to help you find the sweet spot for your particular cookies.

  1. Start by baking the cookies for 3 minutes LESS than the time given on the recipe. For a 12 minute bake time, start with 9 minutes on the timer.
  2. Carefully open the toaster oven and inspect the cookies. If they appear done, turn off the toaster oven and pull them out (carefully).
    • If they clearly need more time, add an additional 3 minutes.
    • If they look almost done, add an additional 1 minute to the timer.
  3. Note the total time the cookies have been in the oven. 9 + 3 + 3 + 3 = 18 for mine.
  4. Repeat Steps 2 and 3 until cookies are done!

The final total you have in Step 3 is your Toaster Oven Bake Time for that particular cookie type. Now I know that for each batch of shortbread cookies I make in the toaster oven, I can just set it to 18 minutes and not have to go through the whole process again.

Comment with the “regular oven” times and the Toaster Oven Bake Times for the different cookies you make!

Maybe you, too, can become the official office cookie baker! (Yes, I’ve been commissioned to make cookies for the office..In the toaster oven.)

 

Spicy Garlic Hummus Recipe

Carrots and hummus
Carrots n hummus!

Using a small food processor, making homemade hummus is really quick and easy. And completely versatile.

If you haven’t figured out that I like making things that are easy and versatile, hey guess what.. I really love making and sharing things that are easy and versatile.

Actually.. It’s really that I value creating and sharing solid foundational things to grow upon. <– THIS CONCEPT IS EVERYTHING I DO IN MY LIFE.

Aaaaaanyway.. This spicy, garlic hummus is no exception!

This is a good basis for a quick, tasty dip that isn’t terrible for you. Please do mix up your ingredients for different flavors and share with me what you do and how it goes!

Ingredients

Jalapeno slices, minced garlic, tbsp of garbanzo bean liquid
Most of the ingredients..
  • 1 15.5oz can of garbanzo beans (chickpeas)
  • 1 tbsp of the liquid from the can (If you forget to do this, you can use a tbsp of olive oil)
  • 1 tbsp lemon juice (the plastic lemon kind is totally fine)
  • 1 clove garlic, minced (I’m sure the pre-minced jar version works, too. Try starting with 1 tsp)
  • 4 thin slices of fresh jalapeno depending on how spicy you want it (4 is like a 4/5 spicy)
  • 1 tsp cumin
  • 1/2 tsp salt

Making Your Spicy Garlic Hummus

Ingredients in food processor
Blending in 3… 2… 1.. VWRRRRRR
  1. Put all ingredients into food processor
  2. Blend for 30 seconds
  3. Give it a quick mix with a spoon or fork, being very careful while poking around the food processor blades. Do NOT do the mixing while the food processor is on!!! Common sense, people!
  4. Continue blending at 30 second intervals until you’ve reached the desired consistency. I like mine a little smoother rather than course so I repeat these cycles for a good while.

Now, wasn’t that easy-chick-peasy?!

Simple Chia Seed Pudding (With Add-In Suggestions)

I’ll add photos some day! Not them fancy food blog photos with white shimmering counter tops and chia seed pudding in a martini glass garnished with orange zest but with real, reused peanut butter jar and IKEA spoon photos on the break room desk at work ;)
Now with photos! Sorry to disappoint, but I had a good small, lidded bowl that worked quite well for portability and ease of eating. No idea what brand the spoon from work is…

If there’s one thing that I’ve found I enjoy eating, but don’t do it often enough, it’s chia seed pudding.

It takes night-before prep to get my chia seed pudding the way I love it: A little thick, but not globby; A little thin, but not runny. This is probably why I don’t end up having it as often as I think I want to.. For most things, I prefer putting food/meals together at the last minute. There’s not to say I don’t like prepping. For instance, I bring sammich ingredients to work, and construct it when I’m ready to eat. Not that you need to know about my weird eating preferences. I like chia seed pudding!

The best part is that you can tweak the consistency to however you want.. And make it with whatever liquid you want.. AND add in whatever you want!

Here is the most basic recipe for a medium consistency chia seed pudding. I’d suggest starting with this and then seeing where your tastebuds want to take you next!

Ingredients

  • 2 Tablespoon chia seeds
  • 1/2 cup milk
  • 1/4 Teaspoon vanilla extract (optional)
image
Chia seeds first, then milk

Prep

  1. In a container with a lid, stir chia seeds and milk together. I like to use a wide-mouth, shallow container so I can just eat it right out of the container because I’m lazy I’m efficient.
  2. image
    I'm all mixed up, wuh-huh-huh
  3. Cover and refrigerate for around 20min
  4. After 20min, give it another stir. They start to absorb the liquid right away and this extra stir helps to spread them out a bit so they don’t clump up later.
  5. Refrigerate overnight
  6. Chow down! Grab a spoon, give it a stir, enjoy!
image
Chia seed pudding in its natural breakfasty habitat

Options

Substitutions

You can substitute the milk with pretty much whatever liquid you want.. Regular milk, nut milk, soy milk, etc. Perhaps mixing chia seeds with juice would give a more “chia jello” than pudding! (Note to self: Try this when you’re feeling daring.)

You can experiment with consistency by changing the proportion of chia seeds to milk. If it gets too thick, you can always thin it out with more milk. If you prefer it thinner, add a little more milk at the start. If you prefer it thicker, add more chia seeds at the start.

There’s no harm in eating it before it’s sat for hours. If you find you like it thinner, dig right in! I’ve let mine sit up to two days and didn’t have any issues either. I may have had to add a bit more milk to thin it to my taste. Like that was hard :)

During Prep Add-Ins

Sweeten it up with a little brown sugar, white sugar, or your preferred sweetener. Just taste it as you’re mixing it up. I’ve heard that honey is tasty but can be difficult to stir in. Maple syrup is bound to work better here.

Spice it up! A little ground cinnamon goes a long way. Make sure you stir it in well. Cinnamon seems to like to float on top of the milk’s surface tension. Add bit of ground ginger and clove for some fall spice flair.

Cocoa powder!! Add a teaspoon of cocoa powder for a chocolate pudding. Sweetening is always optional. I prefer the “dark” chocolate taste, but I can imagine a maple cocoa chia seed pudding being pretty fantastic.

Afterwards Add-Ins

I love it in its simplest form.. Seeds, milk, vanilla, and prefer to have my add-ins later.

When you’re ready to eat it, mix in some fresh fruit. My favorite is to add some cut up strawberries. Yuuummmmmm.

Chocolate chips are a fun way to add some extra sweet, too.

You can probably add any toppings that you’d normally add to oatmeal. Maybe not peanut/other nut butter though. It’s not warm so it won’t melt the nut butter and mix in very well.

Be adventurous! Share your chia seed pudding concoctions!

Butter/Shortbread Cookie Variations

This is like the Lvl 2 to my post about 3-Ingredient Butter Cookies or Shortbread Cookies. Obviously, these variations increase the number of ingredients, but who’s counting.

Try one, try all, be inspired to create your own! GO COOKIE CRAZY!!!!!! Okay.. Maybe not. Please be safe in the kitchen.

Sprinkles

Because duh. Sprinkles.

  1. Add sprinkles!!!!!
  2. Bake as normal

Chocolate Chip Buttons

Just a little extra sweet and a lot of extra cute! You could also use M&Ms or make other patterns with the chips.

  1. Make slightly smaller round cookies
  2. Arrange four chocolate chips like the holes on a button
  3. Keep the baking time on the lower end of the recommended range

Apple Butter Thumbprints

You can probably use other types of “butters” instead of apple butter, but the time I tried these, they came out pretty awesome. If you haven’t tried apple butter, it’s kind of like more spreadable applesauce. YUM. (Thanks @rabbd for this one <3)

  1. Using the back of a spoon or your thumb, make a small impression in the center of the cookie. Be careful not to press all the way through!
  2. Fill the impression with apple butter (or whatever else you can think of)
  3. Bake as normal

Heath Bar Cookies

*Heart eyes smiley face*

  1. Pick up a bag of crushed Heath bar (usually found by the chocolate chips in the baking section of the grocery store)
  2. Top each cookie with about 1 tsp of the mix
  3. Spread it out and lightly press it in with the back of a spoon
  4. Bake as normal

Alternatively, mix the Heath bar pieces directly in the dough.
NOTE that the baking time will be reduced by a few minutes!! Keep a close eye on them. Heath bar pieces heat up faster and, thus, help cook the dough faster

Hershey Kiss Cookies

If you’re feeling adventurous, try experimenting with the non-traditional Kisses.

  1. Similar to the hand-pressed method (found on the original cookie recipe post), roll each bit of dough into a 1″ ball
  2. Use your hand or something flat and stiff to flatten the ball to be about twice the width of the bottom of the Hershey Kiss
  3. Press a Hershey Kiss into the center
  4. These will be a little narrower and a ltitle thicker so adjust the baking time accordingly. Keep an eye on them!
  5. The thickness supports and helps the Hershey Kiss stay in the cookie

3-Ingredient Butter Cookies or Shortbread Cookies

Lately, I’ve been on a shortbread & butter cookie kick. They’re so simple and versatile! They’re not overly sweet, and you can top them with pretty much whatever you want!

These cookies are great for rolling and cookie cutters, roll-n-slice, or even just pressing them with your hand (my main method, because I’m impatient and just want to eat cookies!)

The recipes for both are pretty much the same and are easy to scale to accommodate how many cookies you need. I live alone and don’t have friends who come over so I tend to half the batch with ease.

This basic recipe can give rise to so many variants..Let your tastebuds take over your imagination! See my favorite shortbread or butter cookie variants here! Give them a try and let me know what you think :)

The difference between the two is the type of sugar used.

Choose Cookie Type and Consistency

Chewier butter cookie – Use GRANULATED sugar
Crumblier, buttery shortbread cookie – Use POWDERED/CONFECTIONER’S sugar

Ingredients

2 sticks of butter, softened
1 cup sugar of choice (chosen above)
2 cups flour

1/2 tsp vanilla extract (Optional, but recommended)
1/2 tsp salt (Optional, but recommended)

Making the Dough

  1. To begin, preheat your oven to 375 degrees.
  2. Cream together butter and sugar
  3. Mix in the vanilla extract and salt
  4. Mix in the flour. I find that it’s easier to mix in the flour by the 1/4 cup or so
  5. Pack and knead the mixture with your hands or use something like a smooth, sturdy cup to really smash it together to form dough

*NOTE* Roll the dough into a tube shape now if you plan to use the roll-n-slice method below!

Chill the dough for about 30min if you have the time. This step isn’t necessary, but it helps stiffen the dough and bring a little more flavor.

Shape the Cookies

Lightly grease a cookie sheet or cover it with parchment paper or silicone baking sheets (my best friend)

Here, you have a few options.

Cookie Cutters

  1. Flour a flat surface and rolling pin
  2. Take a clump of dough about the size of your fist
  3. Roll it out on your floured surface, sprinkling flour as necessary to prevent sticking, until dough is about 1/4″ high
  4. Tetris your cookie cutters to your heart’s desire!
  5. Use a spatula to carefully transfer your cut cookie shapes to the pan
  6. Repeat with the excess and remaining dough

Roll – N – Slice

This option works best combined with the refrigeration.

  1. Using all of the dough, use your hands to roll it into a thick tube-like thing so that the diameter is the size you want your cookies to be. About 2″ in diameter is a good size.
  2. Place onto a cutting board or plate and cover
  3. Refrigerate for about 30min
  4. Cut 1/4″ slices from the tube and place onto the pan

Hand Pressed

I think this is the easiest method.. It also works with a flat-bottom glass, but it tends to stick more than by hand.

  1. Take a small bit of dough and roll it into a 1″ ball with your hands
  2. Place it on the pan and flatten it with your palm until it’s about 1/4″ tall
  3. Make sure that the height is even across the whole cookie
  4. Repeat until the pan is full!

Bake

Bake at 375 degrees for 10-12 min or until the outsides begin to darken

Let the cookies cool and set before attempting to eat.

EAT!!!

Let cool and enjoy with milk, tea, hot chocolate, or whatever you want!

Don’t forget to share :) Because sharing is caring!

Pumpkin Spice Whipped Cream

Last week, I learned first hand why “pumpkin everything” is a thing. When you open up a can to use a little for one dish, in my case, it was pumpkin pancakes, you have a bunch left over… And you have to use it in -something- right??

To go with those pancakes, I tried to make a pumpkin spice whipped cream.. I succeeded. Greatest fall thing ever.

So far, I’ve had it on a chai latte, on hot chocolate, on pancakes, in ginger ale and with ice cream. I’m sure there’s plenty more where that came from. If you make this, tell me what you have it with!

On to the good stuff…

Total time: 8 min

Stuff

  • Medium mixing bowl
    Electric mixer

OR:

  • 16oz jar with lid

Ingredients

1 c Heavy whipping cream
1-1/2 tbps Canned pumpkin
1 tbsp Powdered sugar
1 tsp Ground cinnamon
1/2 tsp Ground nutmeg
1/2 tsp Ground cloves
1/2 tsp Vanilla extract

Directions

  1. Combine all ingredients in a medium mixing bowl.
  2. Use an electric mixer on its Whip setting (or med-high if you only have numbers) and beat until stiff peaks form.
    This means that your mixer’s wake doesn’t flatten back down right away like it does at the beginning. Be careful not to over-whip! It starts separating, and it just gets weird.

Done! Enjoy on other delicious things!

PRO TIP: If you half the recipe, you can make it by shaking it all up in a 16oz jar!

  1. Combine all ingredients into a 16oz jar (or larger). It must be bigger to accommodate the air that needs to get all mixed in.
  2. Thoroughly squish and mix the pumpkin in.
  3. SHAKE IT LIKE YOU REALLY, REALLY MEAN IT!!! It can take a some good strength to keep up the vigorous shaking for a while and can help if you have another person to help trade off.
  4. Open the jar and check the consistency every minute or so. It will eventually get there, but since you can’t see it well due to all the movement, it’s easy to over whip.. So be careful!

Pancake Mix Biscuits = Cheap, Simple Biscuits!

Turns out, you can make some pretty sweet drop biscuits from pancake mix! Yes, the just-add-water kind! No butter/eggs necessary.

Prep time: 5 min
Cook time: 10 min

Warning: This post is going to get a little Zorky.

Safeway brand Buttermilk Pancake & Waffle Mix The just-add-water kind
Safeway brand Buttermilk Pancake & Waffle Mix The just-add-water kind

Due to some strange star and planetary alignment, I’m super broke this week. Don’t worry, I’ll make it. I just need to do things a little different ;) My original plan was to just stick to top ramen and mac n cheese. While that was great for three days, I kinda wanted something a bit different.. It went a little like this:

> Open pantry

You find a mess of raw ingredients, not quite enough to make a meal out of.
– Flour
– Sugar
– Cooking oil
– Popcorn
– Pancake mix
– Cake frosting
– More mac n cheese

> Take pancake mix and cooking oil

Taken.

> Google making biscuits from pancake mix

Google says it’s fairly possible, but only brings up recipes that call for eggs and butter in addition to pancake mix.

> Try anyway. Preheat oven to 350 degrees.

You start the oven to begin its heating ritual. Then, pour about a cup of pancake mix into a bowl, mixing in a little water at a time so as not to make the dough too watery. After getting a fairly doughy-sticky texture, you decide that the drop biscuit dough is ready.

> Cover baking sheet with foil

Baking sheet now has a layer of foil so you don’t have to wash the pan later

> Lightly grease foil-covered pan with cooking oil

The oil dims the luster of the foil, but is slick to the touch, ensuring quick release biscuits (if this even works)

> Drop heaping spoonfuls onto foilpan

Dough globs cover the pan. They look like they’ll make functional biscuits. A welcome sight!

> Place in oven for 10 minutes. Add/subtract time to browning preferences. Clean dishes in the meantime.

After 10 minutes, the timer startles you with that creepy Sci Fi sound from your iPhone. You did set that yourself, you know.

> Turn off oven, remove pan from oven, let biscuits cool for a bit, then remove from pan.

HEY LOOK, YOU HAVE BISCUITS!!

> Throw foil away. Put pan away.

Cleanup complete!

> Enjoy two-ingredient biscuits!

Om nom nom nom nom.


I did find that adding a dash of salt would have made them a little less bland. You could probably make all kinds of modifications to this.. Garlic/herbs, shredded cheese, sweeten them up a bit with some sugar.. I definitely will try some other additions next time. Because we all know there is going to be a next time ;)