Hey friends! Thanksgiving is coming up in just a little under 2 weeks so I wanted to share a few hosting things with you in today’s blog post! I absolutely love to host my friends and family for the holiday– the cooking, the decor… it kicks everything off and totally gets me in the holiday spirit.
This year, I’m going to be doing a lot of baking since I just got my Kitchenaid Standing Mixer and I cannot wait to use it. I’m going to make two different cookies, these brown sugar maple cookies, and these brown butter oatmeal chocolate chip cookies. Both recipes are by Half Baked Harvest, check them out below, and make sure to head to her site for photos and more tips!
COOKIE RECIPES
Chewy Brown Sugar Maple Cookies
By Half Baked Harvest
Ingredients
2 sticks (1 cup) salted butter, at room temperature
1 cup dark brown sugar
1/4 cup maple syrup
1/4 cup apple butter
1 egg, at room temperature
2 teaspoons vanilla extract
2 1/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1 cups semi-sweet chocolate chips
1/2 cup finely chopped pecans
MAPLE GLAZE
4 tablespoons salted butter
1/3 cup maple syrup
1/2 – 3/4 cup powdered sugar
flaky sea salt
Directions
1. Add 1 1/2 sticks (12 tablespoons) butter to a small saucepan set over medium heat, cooking until the butter begins to brown, about 3-4 minutes. Remove from the heat and transfer to a heatproof bowl. Stick in the freezer to chill, 10-15 minutes, but no longer.
2. Preheat the oven to 350° F. Line a baking sheet with parchment paper.
3. In a large mixing bowl, beat together the remaining 1/2 stick butter, the cooled browned butter, and the brown sugar until combined. Beat in the maple syrup, apple butter, egg, and vanilla, beating until creamy. Add the flour, baking soda, cinnamon, and salt. Fold in chocolate chips and pecans.
4. Roll the dough into rounded tablespoon size balls and place 3 inches apart on the prepared baking sheet.
5. Transfer to the oven and bake for 8 minutes. Remove the pan from the oven and tap the baking sheet on the counter 2 times to flatten them down. Return to the oven and bake another 1-2 minutes or until the cookies are just beginning to set on the edges, but still doughy in the center. Remove from the oven and tap the baking sheet on the counter 1-2 times to flatten them down again. Let the cookies cool on the baking sheet. They will continue to cook slightly as they sit on the baking sheet.
6. Meanwhile, make the glaze. Melt together the butter and maple syrup in a small pot over medium heat. Remove from the heat and whisk in the powdered sugar, and a pinch of salt. Eat warm (highly recommended), or let cool and store in an airtight container for up to 4 days.
Brown Butter Oatmeal Chocolate Chip Cookies
By Half Baked Harvest
Ingredients
2 sticks (1 cup) salted butter
1 1/4 cup brown sugar
2 large eggs
1 tablespoon vanilla extract
2 cups all-purpose flour
2 cups old-fashioned oats
1 teaspoon baking soda
1/2 teaspoon kosher salt
2 cups chocolate chunks or chips
flaky sea salt, for sprinkling (optional)
Directions
1. Preheat the oven to 350° F. Line a baking sheet with parchment paper.
2. Add the butter to a skillet set over medium heat. Cook until the butter begins to brown, about 3-4 minutes. Remove from the heat and transfer to a heatproof bowl. Let cool 5 minutes or so.
3. To the brown butter, mix in the brown sugar, eggs, and vanilla, mixing until smooth. Add the flour, oats, baking soda, and salt. Gently fold in the chocolate.
4. Roll the dough into rounded tablespoon size balls and place 2 inches apart on the prepared baking sheet. Gently flatten the dough down. Bake 8 minutes. Remove from the oven, rotate and tap the baking sheet on the counter 1-2 times to flatten. Bake another 2-3 minutes or until the cookies are just beginning to set on the edges.
5. Let the cookies cool on the baking sheet. They will continue to cook slightly as they sit on the baking sheet. Sprinkle with flaky salt (if desired). Eat warm (highly recommended) or let cool and store in an airtight container for up to 4 days.
COQUITO RECIPE
For drinks I always make Coquito, which is a traditional Puerto Rican drink! Here’s my personal recipe:
Ingredients
3 cans evaporated milk
2 cans of Eagle’s sweetened condensed milk
Cinnamon
RUM – Don Q or Bacardi white rum
2 cans Coco Lopez Cream of Coconut
1 can coconut milk
*Blend together in blender and cool in fridge for 2-3hrs*
Thanksgiving Decor
Of course, Thanksgiving wouldn’t be complete without the cutest Thanksgiving decor! I love keeping it pretty classic fall with a few fun Thanksgiving touches like turkey pieces and name-place cards. I rounded up a ton of cute Thanksgiving decor below in case you’re doing a little last-minute shopping! Click the item you’re interested in and it will take you to a direct link.
Glass Tealight Holders: So cute to set the mood for your Thanksgiving tablescape!
“Grateful” Banner: $5 and a fun addition to any wall. Would also be cute next to the kid’s table.
20pcs Gold Silverware Set: I love gold silverware for Thanksgiving, it’s so fall!
Turkey Placecard Holders: So fun and can be used year after year!
Brown Wine Glass: Different than your traditional clear wine glasses, this glass is only $6 and there are a ton of other options to complete the set.
Napkin Rings: These are so dainty and pretty and would look great with any Thanksgiving decor.
Striped Placemats: Comes in a set of 4 for under $20!
Fall Leaves Napkins: So cute, can be reused, and on sale for $8 for a set of 4!
Serving Platter: You can definitely use this beyond Thanksgiving! Perfect to put cookies or snacks on.
Candle Holders: These would be pretty on a Thanksgiving table but could be used year-round as home decor!
Turkey Paper Napkins: Festive and fun, these are perfect to have out with cocktails or snacks.
Pumpkin Serving Bowl: Such a pretty serving bowl to serve Thanksgiving side dishes in!
Linen Table Runner: I love how neutral this table runner is, making it great for Thanksgiving and beyond.
