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You don’t have to choose between chewy chocolate cookies and brownies with this delectable recipe for Half and Half Cookies. You can enjoy both, and in the same bite, if you want!

This recipe is wonderfully straightforward. The dough doesn’t even need to be chilled. You mix, bake, and enjoy.

Recipes like this are when a teaspoon scoop comes in handy for creating even portions of dough. The resulting cookie is fairly large because it’s essentially two mini cookies merged like Voltron to create something even more awesome.

Bready or Not: Half and Half CookiesThese cookies offer two distinct flavors in one delicious bite. Makes about 43 cookies.Course Dessert, SnackKeyword chocolate, cookiesServings 43 cookiesAuthor Beth CatoEquipmentparchment paperfood scaleteaspoon scoop or spoonIngredientsMain dough3 cups all-purpose flour1/2 teaspoon baking sodapinch salt1 cup unsalted butter room temperature (2 sticks)1 cup brown sugar packed1/2 cup white sugar2 large eggs room temperature2 teaspoons vanilla extract11 ounces white chocolate chips 1 bagCocoa dough1/4 cup white sugar1/4 cup unsweetened cocoa powder siftedInstructionsPreheat oven to 350-degrees. Line a large cookie sheet with parchment paper.In a small bowl, sift together flour, baking soda, and salt. Set aside.In a large bowl, beat together butter, brown sugar, and white sugar until smooth, scraping the bottom of the bowl a few times to ensure everything is combined. Add eggs, one at a time, followed by the vanilla. Gradually beat in the flour mixture.Use a food scale to divine dough in half between two bowls. To one dough, add the extra sugar and cocoa, stirring until the color is consistent. Divide the white chocolate chips in half between the two doughs and fold in to incorporate.Use the teaspoon scoop to dole out one scoop of white dough, one scoop of cocoa dough and press together. Flatten slightly so that the half-and-half dough is visible. Set each combined dough ball spaced out on the baking sheet.Bake for 11 to 13 minutes, until cookies look set. Let them rest on the sheet for about 5 minutes before transferring to a cooling rack. Store them in an airtight container for up to 3 days at room temperature.OM NOM NOM!

For about a decade, I had it in my head that I wanted to surprise my husband’s co-workers at the nuclear plant with coal cookies as a holiday surprise. I wasn’t sure how to go about it until I saw a brownie-style cookie recipe and decided evolve it with some modifications and a coating of sparkly black sugar. The result: “Coal�� Double Chocolate Cookies.

These still taste like crunchy-chewy brownies. The black sugar adds a sweetly crisp outer layer�� and in my case, it also turned tongues blue! I didn’t expect that, and it made the gag cookies even funnier to me. I don’t know if all black sugar brands will do that, so if you actually want that effect, you may need to do some testing.

These cookies were a hit at the nuclear plant, a delicious joke that everyone got. Do note that if you want to stick these in stockings, use small baggies–most of the sugar stays put, but some will come off. That’s the way the (coal) cookies crumble.

Bready or Not Original: “Coal�� Double Chocolate CookiesAt a basic level, these are great brownie cookies, but if you roll the dough balls in black sugar crystals, you get "coal cookies" that are great for laughs at holiday time. This is coal that folks won't mind finding in their stocking (but do place the cookies in a bag so they don't shed sugar everywhere)!Course Dessert, SnackCuisine AmericanKeyword chocolate, cookies, holiday, walnutsServings 63 cookiesAuthor Beth CatoEquipmentbaking sheetparchment paperteaspoon scoop or spoonIngredients1 cup unsalted butter room temperature1 cup white sugar1/2 cup brown sugar packed1 teaspoon vanilla extract1 large egg room temperature1/3 cup baking cocoa sifted1 teaspoon espresso powder optional, for deeper chocolate flavor2 Tablespoons milk or half & half1 3/4 cups all-purpose flour1/2 teaspoon baking powder1 cup walnuts chopped1 cup chocolate chips1 cup black sugar crystals for toppingInstructionsCream together butter, sugars, and vanilla. Beat in the egg. Add the cocoa, espresso powder (if using), and milk. Gradually add in the flour and baking powder, scraping the bottom of the bowl to incorporate everything. Fold in the walnuts and chocolate chips. Wrap dough with plastic wrap and set in fridge to firm up for 30 minutes.Preheat oven at 350-degrees. Line a baking sheet with parchment paper. Place black sugar in a small bowl.Use a teaspoon scoop or spoon to create a lump of dough. Roll it in black sugar to coat. Place spaced out on cookie sheet.Bake for 9 to 11 minutes. Watch for the cookies to look set; it will otherwise be difficult to gauge doneness because of the cookies�� dark color. Let sit on sheet a few minutes, then move to a cooling rack. Pack cooled cookies in a sealed container at room temperature.OM NOM NOM

Giftmas is an annual tradition here on my site. organizes the event to benefit the Edmonton Food Bank, and each year (knock on wood), it has funded. The goal this year is $1,000 CAD. The Food Bank can make 3,000 meals out of that. Wow. (For the Americans reading, note that the current exchange rate is about 1 USD = 1.29974 CAD. That means there’s a lot of bang in that American buck.)

If you want to avoid my wall o�� text below, ! And hey, we’re all fancy this year. There’s a QR code!

Our theme this year is “Winter Light.�� Those words can be interpreted many ways. Considering what to say feels a bit overwhelming, to be honest. Therefore, I’ll go ahead and babble to work out my thoughts.

I’ve spent the past 16 winters in Arizona. There is very little winter to be experienced there, and that’s how a lot of people like it. You get maybe a month and a half of “cold�� weather, and maybe there’s a week in there where the nightly lows dip near freezing and threaten to kill sensitive desert plants. Overall, though, the experience is quite mild, and likely has little rain, too.

I’m now residing in southeastern Minnesota. I’m starting to experience winter as I never have before. I’ve seen it snow maybe, oh, five times in my life prior to moving here, and all of these instances were when I lived in Washington state, where the mere hint of forecasted snow creates panic and mayhem. Minnesotans are made of stronger stuff. Me, I’m the newbie. California-born. I grew up with cold weather and fog, not snow, and definitely not below-zero temperatures. I’m learning to layer clothes in new ways.

The weather forecasters here keep mentioning “Alberta clippers�� that bring cold fronts this way. Mentions of Alberta make me think of Rhonda (the organizer of Giftmas) up there in Edmonton, every time, because she’s the person I’ve known there for ages. So, the brutally cold weather I’m experiencing and will soon be experiencing more fully is coming here courtesy of Alberta, home of the Edmonton Food Bank.

People, it’s been cold here in Minnesota. Two days ago, it hit 1-degree here, with a wind chill below zero. That means it’s surely colder up in Edmonton. And darker. And scarier. I’m finding this winter change daunting as I shelter in my house with a (mostly) working thermostat and a stockpile of cheese in the fridge. How much worse is it for people who don’t have food? If there’s no money for food, there may not be much for heating a house or apartment, either. As my grandpa used to say, speaking about his impoverished barefoot youth in Arkansas, “It’s much harder being poor when it’s cold.��

People need food. Heat. Light. HOPE. Please, please, spare what you can and give the Edmonton Food Bank some help for this winter, so they can help others in turn.

If you love Snickerdoodles but want a fresh take that feels a bit fancier, try these Snickerdoodle Sables.

Sables are, essentially, French shortbread cookies. They tend to be lighter in texture than the traditional British and Scottish versions, and also are usually cut from a log and hence are round in shape.

For these cookies, plan on making the dough ahead of time. It needs time to chill (don’t we all?). That ends up making the actual baking process so quickly. Slice, brush on some yolk, dip in cinnamon-sugar, set on pan, repeat.

I modified this from the Bake from Scratch July/August 2018 issue.

Bready or Not: Snickerdoodle SablesThese delicate French shortbread cookies are a delicious variation of classic American snickerdoodles. Make the dough hours or days ahead of baking. Makes about 33 cookies. Modified from Bake from Scratch July/August 2018 issue.Course Dessert, SnackKeyword frenchServings 33 cookiesAuthor Beth CatoEquipmentplastic wrappastry brushIngredients2/3 cup white sugar2 teaspoons ground cinnamon1 cup unsalted butter (2 sticks) room temperature1/3 cup confectioners�� sugar1/2 teaspoon fine sea salt1 large egg yolk1 teaspoon vanilla extract2 cups all-purpose flour1 large egg yolk for brushing atop the cookiesInstructionsMix the white sugar and cinnamon in a small bowl. Set aside.In a large mixing bowl, beat butter until creamy. Add 1/3 cup of the cinnamon sugar mix followed by the confectioners�� sugar and salt. Beat to incorporate. Add 1 egg yolk along with the vanilla. Gradually add the flour, pausing to scrape the bottom of the bowl a few times.Using hands, knead the dough until it fully comes together. Lay out two long stretches of plastic wrap. Roughly divide the dough in half and form it into tube shapes of the same size on each sheet of plastic wrap. Encase the dough in plastic, rolling it to smooth the edges and compress the dough. Chill the dough in the fridge for least 4 hours or as long as a few days. Save the remaining cinnamon-sugar mix.Preheat oven at 350-degrees. Place the remaining egg yolk in a bowl. Line a baking sheet with parchment paper. Use a sharp knife or bench knife to slice the dough into 1/2-inch coins. Brush the top of each round with egg yolk, then dip coated surface into the cinnamon-sugar to coat. Place rounds spaced out on parchment.Bake for 16 to 18 minutes, until cookies are set. Let cool on pan a few minutes before moving them to a cooling rack. Store in a sealed container at room temperature.OM NOM NOM!

�� And by recent, I mean the latter half of 2023. These updates have really fallen through the cracks as I’ve worked on other big projects since the move. I am now, however, temporarily caught up. Huzzah!

“The Permanence of Stone�� (co-written with Rhonda Parrish) and “Bottom of the Jar,�� “Just a Girl and Her Stuffed Animals,�� Kaleidotrope (October 2023) Penumbric (June 2023) Daikaijuzine #4 “Music�� and reprinted “The Bookstore�� and “A Sip of Starlight,�� Penumbric (October 2023) Uncanny Magazine issue 53 “How Magic Will Help You Take the Bastards Down,��

#SFWAPro

This Southern Cream Cheese Pound Cake is simple but oh so good. Rich flavors of butter, vanilla, and cream cheese infuse the whole thing.

The middle features a velvety crumb while the crust is browned and crisp, creating a wonderful contrast. This has All the Textures.

In full disclosure, this is a recipe that will test your mixer. My poor Kitchen Aid strained to handle this thick, massive quantity of batter. It kept tripping the circuit at the end!

The annoyance was worthwhile, though. This cake is extraordinary. So basic in appearance, and then you take a bite and your mind is blown. Make this one for the holidays this year, and you’ll feed a crowd and awe them while you’re at it.

Modified a lot from Bake from Scratch: Cake 2019.

Bready or Not: Southern Cream Cheese Pound CakeThis cake is not photogenic, but it is rich, lush, and oh-so-good. The creation process is straightforward but requires a stand mixer such as Kitchen Aid; there is a lot of dense batter involved. Make sure that the butter, cream cheese, and eggs are at room temperature, too. If you lack cake flour, see the note for an easy substitution. Modified a lot from Bake from Scratch: Cake 2019.Course Breakfast, Dessert, SnackCuisine AmericanKeyword bundt cake, cake, cream cheeseAuthor Beth CatoEquipmentnonstick spray with flourlarge straight-sided tube pan or angel food cake panstand mixerIngredients1 1/2 cups unsalted butter (3 sticks) room temperature8 ounces cream cheese (1 box) room temperature3 cups white sugar1 Tablespoon vanilla extract1 1/2 teaspoons kosher salt6 large eggs room temperature3 cups cake flourInstructionsPreheat oven at 325-degrees. Generously coat the interior of the pan with nonstick spray with flour.In a stand mixer with a paddle attachment, beat together the butter, cream cheese, sugar, vanilla, and salt until they are fluffy and pale, about 8 minutes, scraping the bowl several times during the process. Add the eggs one at a time, making sure the recent addition is fully mixed in before adding the next. Scrape the bottom of the bowl again. Mix on medium-high for about 3 minutes, until everything is light and airy.Gradually add the flour. If the paddle attachment can't handle the load (and/or it is too messy), remove the paddle and use a spatula to incorporate the flour.Scoop the batter into the prepared pan. Level out the top. Bake for about 1 hour and 30 minutes to 1 hour and 40 minutes. When it is done, the top will be golden brown and the middle will pass the toothpick test. Let it cool in pan for about 20 minutes, then invert it onto a rack to cool completely.Slice into pieces. It is delicious by itself or can accompany fruit and/or ice cream. Store covered or in individually wrapped pieces at room temperature.OM NOM NOM!NotesTo make your own cake flour, measure out 1 cup of flour. Remove 2 Tablespoons. Replace that with 2 Tablespoons corn starch. That means, for this recipe, measure out 3 cups of all-purpose flour. Remove 6 Tablespoons of it. Add 6 Tablespoons of corn starch instead. Stir together.

Let’s say you need a lot of cookies. They don’t need to be fancy. You just need something sweet and good that kids and adults will both like. Well, these Lemon Butter Cookies might be just about perfect.

Another thing to know about this recipe: it makes a lot. The entire batch produces over 100 cookies. The nice thing is, though, it’s also a great recipe to divvy up. It’s no problem to keep half the batch wrapped in the fridge to make a day or two later, while the other half is frozen.

Or make them all at once and pretend you can swim through piles of cookies like Scrooge McDuck through his money bin.

The lemon flavor may make some people think of spring and summer, but I’m of the opinion that good food is good all year long. Plus, you can use different colored sugars to customize it for sports teams or holidays.

Bready or Not Original: Lemon Butter CookiesThese classic-styled cookies that won’t win prizes for refined glamor, but deliver in cozy, refreshing flavor. This is a good recipe to make a day or weeks ahead of time, as the dough keeps well in the fridge for days or in the freezer for weeks. This recipe makes a LOT of dough, too–enough for 100 to 120 cookies.Course Dessert, SnackCuisine AmericanKeyword cookies, lemonServings 110Author Beth CatoEquipmentparchment papercookie cuttercooling rackIngredients1 cup unsalted butter (2 sticks) room temperature2 cups white sugar2 large eggs room temperature1/4 cup milk or half & half3 teaspoons lemon extract1 teaspoon vanilla extract4 1/2 cups all-purpose flour2 teaspoons baking powder1/2 teaspoon salt1/4 teaspoon baking sodacolored sugar for topping, optionalInstructionsIn a large bowl, cream together the butter and sugar until they are light and fluffy. Mix in the eggs one at a time followed by the milk and both extracts. Scrape the bottom of the bowl.In another bowl, stir together the flour, baking powder, salt, and baking soda. Gradually add to the wet mix to create a cohesive dough (and it makes a LOT of dough!).At this point, the dough can be divided to rest in the fridge or placed in the freezer for weeks. If the cookies will be made today, chill the dough, covered, for about 30 minutes. (Note that if the dough is chilled for a longer time, it will need to sit at room temperature for a bit to become soft enough to roll out.)Preheat oven at 350-degrees. Prepare a cookie sheet with parchment paper.Lightly flour a clean, flat surface. Roll out the dough to 1/8-inch thickness. Parcel out using a 2-inch inch cookie cutter. Place spaced out a bit on cookie sheet. If using colored sugar, sprinkle atop each cookie to coat. Bake for 8 to 9 minutes, until set. Let the cookies idle on the sheet for a few minutes, then transfer to a cooling rack. Repeat process to make more cookies. Store in a sealed container at room temperature.The full batch of cookies will make 100-120, dependent on the thickness.OM NOM NOM!

This Irish Coffee Blondies recipe is a long-overdue revamp of a recipe I first shared over a decade ago on the first iteration of Bready or Not on LiveJournal. I made it a few times after that, only for the paper to be buried amid many other recipes.

As I culled my recipe collection prior to moving, I rediscovered the print-out and knew I had to make it again soon because it’d help me use up some ingredients. Namely, sliced almonds and vanilla extract.

My husband now mostly uses k-cups for his coffee, a brewing method we didn’t have available back when I first baked this. I found that the 3 Tablespoons of ground coffee called for in this recipe were the exact contents of a Starbucks k-cup. I love when things work out like this!

This recipe would make a great dessert, but really, with the flavors, it’s even better for a breakfast or brunch. It’ll go great with coffee or tea!

Bready or Not: Irish Coffee BlondiesThese soft, chewy bars are flavored with coffee and sweetness. They are perfect for a breakfast, brunch, or dessert!Course Breakfast, Dessert, SnackKeyword almond, bars, coffeeAuthor Beth CatoEquipment9×13 panaluminum foilnonstick sprayuneven spatulaIngredientsBlondies:2 cups all-purpose flour1 teaspoon baking powder1/4 teaspoon baking soda1 cup unsalted butter (2 sticks) melted2 cups brown sugar packed3 Tablespoons ground coffee equals 1 K-cup1 teaspoon salt2 large eggs room temperature2 teaspoon pure vanilla extract1/2 cup sliced almondsGlaze:1 Tablespoon unsalted butter melted1 teaspoon almond extract or vanilla extract1 teaspoon water plus more if needed3/4 cup confectioners' sugarInstructionsMake the blondiesPreheat oven to 350 degrees. Line a 9-by-13-inch baking pan with foil and apply nonstick spray.In a big bowl, whisk together flour, baking powder, and baking soda. Set aside.Place the melted butter into a mixing bowl. Add the brown sugar, ground coffee, and salt. Stir to combine.Add eggs one at a time followed by the vanilla extract. Stir in flour mixture until just combined. Pour batter into pan and level out; an uneven spatula makes that easy. Sprinkle with almonds.Bake 27 to 30 minutes, until the middle passes the toothpick test. Let cool completely.To complete with glazeMix together the melted tablespoon butter and extract. Gradually whisk in confectioners�� sugar. Add teaspoons of water, as needed, until the glaze is thick but can be drizzled. Place it in either a pastry bag fitted with a plain round tip or a sandwich bag of which a corner will be snipped off. Drizzle glaze over blondies in a rough crosshatch pattern. Let glaze set for 1 hour before cutting blondies into squares. Store in a sealed container at room temperature. If making these in a warm place, put waxed paper between the stacked layers of blondies.OM NOM NOM!

You cannot get a more classic American pairing than chocolate and peanut butter. These Chocolate Chip Peanut Butter Cookies are a dose of delicious nostalgia.

These cookies contain some rolled oats, but I wouldn’t term them oatmeal cookies. They don’t have that much density. Rather, these cookies are light and chewy.

The dough doesn’t need any chill time in the fridge. Mix it and bake it right away.

Bready or Not: Chocolate Chip Peanut Butter CookiesThis is a classic cookie recipe, simple and delicious.Course Dessert, SnackCuisine AmericanKeyword chocolate, cookies, oats, peanut butterServings 46 cookiesAuthor Beth CatoEquipmentteaspoon scoop or spoonbaking sheetparchment paperIngredients1/2 cup unsalted butter (1 stick) room temperature1/2 cup white sugar1/3 cup brown sugar packed1/2 cup peanut butter chunky or creamy1 large egg room temperature1 teaspoon vanilla extract1 cup all-purpose flour1/2 cup old-fashioned oats also called rolled oats1 teaspoon baking soda1/4 teaspoon salt1 cup semisweet chocolate chipsInstructionsPreheat oven at 350-degrees. Line a baking sheet with parchment paper.In a large bowl, cream together the butter and sugars. Add the peanut butter, egg, and vanilla.In another bowl, stir together the flour, oats, baking soda, and salt. Gradually combine the contents of both bowls. Fold in the chocolate chips.Use a teaspoon scoop or spoon to place rounded balls of dough spaced-out on the cookie sheet. Flatten them slightly. Bake for 10 to 12 minutes, until set and golden. Cool on cookie sheet for 10 minutes before transitioning cookies to rack. Store cookies in a sealed container at room temperature.OM NOM NOM!

This Blueberry Yogurt Bundt Cake is really, really good, people. It has a soft, tender crumb and loads of fruit inside.

Plus, there’s some flexibility to the recipe. You can use Greek yogurt in vanilla or plain (you want it thick, not runny), or go with sour cream or crème fraiche.

You can flex with the berries, too. I used a mixture of frozen (not thawed) and fresh berries. If you use fresh berries, make sure they are washed and thoroughly dry. I had the fresh and frozen mixed in both layers within the cake.

This is the kind of bundt that is nicely sweet, not heavily so. This would be a showstopper for a breakfast or brunch for company, but is also divine as a dessert.

Bready or Not Original: Blueberry Yogurt Bundt CakeUse fresh or frozen fruit, or a mix, in this luscious cake! This is the kind of cake that is nicely sweet, not heavily so. This would be a showstopper for a breakfast or brunch for company, but is also divine as a dessert.Course Breakfast, Dessert, SnackAuthor Beth CatoEquipmentlarge bundt pannonstick sprayIngredientsCake batter3/4 cup unsalted butter (1 1/2 sticks) room temperature1 1/2 cups white sugar4 large eggs room temperature2 teaspoons vanilla extract3 cups all-purpose flour1 1/2 teaspoons baking powder3/4 teaspoon baking soda1/4 teaspoon salt1 cup vanilla Greek yogurt or plain yogurt or sour cream, or crème fraicheFilling1/4 cup brown sugar packed1 Tablespoon all-purpose flour1/2 teaspoon ground cinnamon2 cups fresh or frozen blueberries or a mixGlaze1 cup confectioners' sugar plus more if needed1 to 3 Tablespoons half & half or milk plus more if neededInstructionsPreheat oven at 350-degrees. Generously coat the interior of a large bundt pan with nonstick spray. If using fresh blueberries, wash them and gently pat them dry with paper towels, picking out any stems.In a large mixer bowl, beat the butter and sugar until light and fluffy, about 5 to 7 minutes. Add eggs one at a time followed by the vanilla.In another bowl, combine the flour, baking powder, baking soda, and salt. Add to the butter mixture alternatively with the yogurt. Scrape the bottom of the bowl a few times during the process.In a small bowl, mix together the dry ingredients for the filling: brown sugar, flour, and cinnamon.Spoon about a third of the batter into the bundt pan. Sprinkle about half the dry filling mix over the top. Sprinkle about half the berries over this layer.Repeat the process. Spoon about a third of the batter to cover the blueberries. Distribute the rest of the dry mix around the ring, followed by the blueberries. Top with the remaining batter. Use a spoon or uneven spatula to even it out across the top.Bake for 55 to 65 minutes, until a toothpick plunged into the middle of the cake comes out free of crumbs. Cool for 20 minutes in pan, then carefully invert onto a cooling rack. Cool completely to room temperature.Mix the glazeStir together the confectioners' sugar and 2 Tablespoons of half & half or milk. The glaze needs to be thick so that it doesn't all run off. Add more sugar or milk, as necessarily, to get a thick glaze that can just dribble. Spoon over the domed top of the cake. Let set at least 20 minutes or place in fridge. Slice and serve. Store cake under a cake dome, within plastic wrap, or in individual slices encased in plastic wrap. As individual slices, it can be frozen for later enjoyment.OM NOM NOM!