Chocolate Covered Raspberry Cookies

HAPPY VALENTINE'S DAY!!!!!

OK, this may sound bad, but I pretty much love anything chocolate covered! But, I especially love strawberries or raspberries covered in chocolate.

And what better way to celebrate Valentine's Day than with pink cookies that taste like chocolate covered raspberries? I couldn't think of a better way. Well, except for the fact that the family and I packed up and left this morning headed to sunny Florida and the happiest place on earth - Walt Disney World. As my kids would say, "Epic Valentine's Day!"

But, let's get back to the cookies - raspberry flavored cookies with milk chocolate chips. That sounds amazing enough, right? Yet, you know how I love to push the envelope of amazing, so I dipped some and drizzled some of them in even more chocolate. Holy cookie, batman! Trust me, you will be speechless. They are that good.

What You Will Need:
Stand Mixer with Paddle Attachment
Medium Bowl
Whisk
Spatula
Plastic Container
Cookie Sheets lined with Silicone Mats or Parchment Paper
Medium Scoop
Cooling Racks
Small Bowl
Wax Paper

Ingredients:
1 cup Unsalted Butter, room temperature
3/4 cup Brown Sugar, firmly packed
2 Large Eggs, room temperature
2 teaspoons Pure Vanilla Extract
1 cup Oat Flour
3/4 cup Potato Starch
3/4 cup Tapioca Starch
1/4 cup Corn Starch
1 small package Raspberry Flavored Gelatin
1 1/2 teaspoon Xanthum Gum
1 teaspoon Baking Soda
1/2 teaspoon Salt
1 cup Milk Chocolate Chips
1 cup Milk Chocolate Chips (Optional for Dipping)
1 Tablespoon Canola Oil (Optional for Dipping)

Directions:
In stand mixer with paddle attachment, cream together butter and sugar - approximately 4 minutes.

In medium bowl, whisk together oat flour, potato starch, tapioca starch, corn starch, gelatin, xanthum gum, baking soda and salt.

Add eggs and vanilla to sugar mixture and mix well. Scrape down sides of bowl with a spatula.

Slowly add dry ingredients to stand mixer. Mix well.

Add milk chocolate chips and mix until combined.

Using medium scoop, scoop dough into plastic container, using wax paper between the layers of dough balls. Refrigerate at least one hour.

Preheat oven to 350° F.

Place dough balls on lined cookie sheets approximately 2 inches apart. I usually put 8 cookies on a sheet. (This dough is pretty soft even after being refrigerated. You may want to roll the dough balls back into balls before placing them on the cookie sheets. This will ensure that your cookies will be pretty circles, not odd shaped alien cookies.)

Bake for 16-18 minutes.

Let cool on cookie sheets for two minutes, then transfer to cooling racks to cool completely.

OPTIONAL: Melt milk chocolate chips and canola oil in a microwave safe bowl in the microwave in 30 second intervals, stirring between intervals, until completely melted. Let cool.

Dip cookies in melted chocolate and place on wax paper to set.

Put some of the melted chocolate in a zip-top bag, snip the corner, and drizzle the chocolate on the cookies.

Didn't I tell you they were amazing?

"Some people look for a beautiful place. Other people make a place beautiful."

Which kind of person do you choose to be? I want to make beauty!!! Will you join me?

~Sheryl

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