Cookie Round-Up with Namiah Phillips

Namiah Phillips is a thirteen-year-old athlete-turned-chef...turned baker, actress, model—and the list goes on!

By: rē•spin staff
Cookie Round-Up with Namiah Phillips

If it involves embracing her creative spirit, Namiah is determined to try it out. The teen first began cooking when helping her grandma in the kitchen. She then made a deal with her dad to create and cook a menu each week if he would shop for the groceries. Her parents gave her free reign to pursue her culinary passions, which is how Namiah ended up cooking and baking to her heart’s content.

As word spread about her newfound hobby, her collection of cooking tools began to multiply. Each year at Christmas, Namiah took control of the kitchen with her latest culinary project.

Both mental and physical health and wellness are at the foundation of her passion. She thrives during competitions, which makes sense given her history in track and field, and her upcoming appearance on Season 9 of the Food Network show, Kids Baking Championship.

Just in time for the season, Namiah reveals her favorite cookie recipes to bake during the holidays. They’re guaranteed to be delicious!

Thin Oatmeal Cookies:

  • 1 cup all-purpose flour 

  • ¾ tsp baking powder 

  • ½ tsp baking soda

  • 1 tsp of salt

  • 1 ¾ stick (14 Tbsp) softened butter 

  • 1 cup granulated sugar

  • ¼ cup packed brown sugar 

  • 1 egg

  • 3 tsp vanilla 

  • 2 ½ cups organic cracked and toasted oats

  • (Optional) Raisins, Nuts

Preparation: 

  1. Combine the dry ingredients: In a medium bowl with a sifter on top, add flour, baking powder, baking soda, and salt. Sift to get the lumps out.

  2. Beat butter and both sugars: Beat the butter and both sugars with an electric mixer until fluffy — About 1minute.

  3. Add egg and vanilla: Add egg and vanilla to butter. Beat for about 30 seconds.

  4. Fold in dry ingredients to the wet ingredients: Fold in the flour mixture to the wet ingredients. Make sure not to overmix the dough. Mix until flour is barely incorporated. 

  5. Add the Oats: Fold in organic oats until well blended.

  6. Scoop and bake: You made it! Scoop the dough onto a cookie sheet with the oven set to 350 F. I like to use a cookie scoop to get even cookies, but you can use your hands to form balls too! Bake for 13 to 16 minutes. (This can vary based on your oven.)

Tips:

  • Make sure not to over mix the dough. 

  • For all the nut lovers out there, instead of raisins like typical oatmeal cookies, use pecans or any other nut you love.

  • To get a little more thin and crispy cookie, line your cookie sheet with parchment paper. 

Himalayan Pink Salt Double Chocolate Chip Cookies:

  • 1 cup all-purpose flour 

  • ⅔ cup organic cacao powder  

  • 1 tsp baking soda

  • A pinch of salt 

  • ½ cup unsalted butter  

  • ½ cup granulated sugar

  • ½ cup dark brown sugar

  • 2 tsp vanilla 

  • 2 tsp almond milk 

  • Himalayan Pink Salt 

  • 1 cup (plus extra for toppings; set aside) semi-sweet chocolate chips

  • (Optional) Nuts

Preparation:

  1. Combine the dry ingredients: In a medium bowl with a sifter on top, add flour, baking soda, cocoa powder, and salt. Sift to get the lumps out.

  2. Beat butter and both sugars: Beat the butter and both sugars with an electric mixer until fluffy — About 1minute. 

  3. Add egg and vanilla: Add egg and vanilla to butter. Beat for about 30 seconds.

  4. Fold in dry ingredients to the wet ingredients: Fold in the flour mixture to the butter and sugar. Make sure not to over mix the dough. Mix until flour is barely incorporated. Then add almond milk.

  5. Add the Chocolate Chips: Fold in chocolate chips. Have extra set aside for topping. Refrigerate for up to 3 hours. (If you’re on a time crunch, cover and place in the freezer for 15 mins.)

  6. Scoop and bake: You made it! Scoop the dough onto a cookie sheet with the oven set to 350 F. I like to use a cookie scoop to get even cookies, but you can use your hands to form balls too! Sprinkle Himalayan pink salt over top. Bake for 10 to 12 minutes. This can vary based on your oven. Grind Himalayan pink salt on top to taste (optional) and add a few chocolate chips you set aside to each warm cookie. Make sure to do this while it’s still hot. Let cookies cool for about 5 mins and serve.

Tips:

  • Make sure not to over mix the dough. 

  • If you’re a nut lover, go ahead and add your favorite nuts.

  • Use organic cacao powder for a healthier cookie and Himalayan pink salt.

Daddy’s Cookies Ingredients:

  • ½ cup+ ¾ cup granulated sugar (See tips) 

  • ½ cup unsalted butter (Browned, see tips)

  • 1 ½ tbsp of molasses 

  • 1 egg

  • 2 tsp vanilla extract 

  • 1 ¼ cup all-purpose flour 

  • ½ tsp baking soda 

  • 1 tsp salt 

  • 1cup semi-sweet chocolate chips

  • 1 ½ whole toasted pecans (see tips for toasted pecans)

Preparation:

  1. Combine the sugar and browned butter: Pour the butter on top of the sugar. When pouring the butter be careful, the butter will be hot! Whisk until the mixture is fully combined.

  2. Add the egg and vanilla: Whisk in the egg and vanilla. You want to whisk until the batter is slightly lighter in color and ribbons fall from the whisk. It’s ok to give it a good whisk!

  3. Combine flour and baking soda: In a separate bowl, whisk together the flour and baking soda. Make sure to get rid of any lumps that could have been from the baking soda.

  4. Fold in dry ingredients to the wet ingredients: Fold in the flour mixture to the wet ingredients. Make sure not to overmix the dough. Once you see all the flour gone is a good stopping point.

  5. Chill your dough! Chilling the dough enhances the flavors and also makes the dough easier to scoop. 

  6. Scoop and bake: You made it! Scoop the dough onto a cookie sheet with the oven set to 350 F. I like to use a cookie scoop to get even cookies, but you can use your hands to form balls too! Bake for 12 to 15 minutes. (This can vary based on your oven)

Tips:

  • Browning butter may seem intimidating. No worries, the browner, the better!

  • Instead of using molasses and granulated sugar (which gives a deeper caramel taste), you can use ¾ cup of brown sugar.

  • Want toasted pecans? Pop whole pecans in the oven for 10 minutes at 350 F.

Keep up with Namiah’s Kids Baking Championship journey and newest recipes at @namiahphillips.

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