Peanut Butter Oatmeal Cookies with Chocolate Chips

Well hello there readers! What is this you see? An actual recipe?! Yep! While we’re still not 100% settled in to Ohio, I am starting to come up for air and finally getting around to posting!

One wild Friday night Jesse and I were watching TV and suddenly I just had to make cookies. (The baking bug likes to bite on weekends) So, I walked over to my baking cabinet to see if any ingredients jumped out at me. Immediately I was drawn towards a can of old fashioned oats and a jar of peanut butter. It was clear to me that I would be making Peanut Butter Oatmeal Cookies. After a brief search online I found a recipe that seemed like a good fit. I made a few small adjustments and the end result was delicious. Thick and rich with a great texture thanks to the oatmeal.

Now I just have to patiently wait for our U-haul U-box to arrive so I can get back to wild Friday night baking!


Because you can never have too many cookies recipes…
Mexican Chocolate Snickerdooles
Thick and Chewy Oatmeal Raisinet Cookies
Giant M&M Cookies
Chocolate Oatmeal Cookies

Brownie Roll-Out Cookies

Happy Valentine’s Day!

These cookies are what would happen if traditional roll-out sugar cookies married brownies and they had a baby. A brownie roll-out cookie baby. The are thick and sturdy but still soft and chewy. Deb (from Smitten Kitchen) says you can roll them 1/8″ or 1/4″ thick, but I agree with her that I like them better on thicker side. You will really be impressed with how well they roll-out and cut (unless of course you’re using XOXO cookie cutters which happen to be the biggest PIA ever).

For Valentine’s day I decided to skip the icing/frosting and leave ’em naked! 😉 But they are really ideal for royal icing. They would also make for an excellent ice cream sandwich cookie! Or the perfect pair for a cherry buttercream! Or you could follow Jesse’s lead and smear one with peanut butter then top with a second cookie. You really can’t go wrong with these versatile little cookies.



Mexican Chocolate Snickerdoodles

Week of Christmas Treats day four and, once again, I’m super excited about this recipe. Funny story, I actually got the recipe from a cookie magazine I bought at Home Depot, of all places. It was a total impulse buy and it wasn’t until I got in the parking lot  and examined the receipt that I realized I had paid $10 for it! Yikes, a little steep for a magazine. Luckily it all turned out well because it was full of yummy recipes.

There is a lot to love about this cookies. First the sweet and spicy cinnamon coating. As the cookie bakes, the sugar coating forms almost a crust. This crust gives the outside just the right crisp, while also sealing in the moist interior. The interior reminds me of a chewy and cakey brownie. If you use the optional cayenne pepper, it doesn’t really affect the flavor, it just adds a warmth. The flavor really reminded me of a Mexican hot chocolate I’ve had in the past. Mmmm….

One last note I need to make. When I wrote out my shopping list for cookie-baking I was sure, SURE, that I had cream of tartar. I could even picture in my mind where it was in the drawer. Fast-forward to cookie-baking time and cream of tartar is no where to be found in my kitchen. Of course I had already started and did not feel like running to the store. So I googled for substitutes and what I found is that there isn’t really one good substitute for it. The best I could find was vinegar, to replace the acidity. So that’s what I used. The cookie texture was perfect and we loved the flavor, so I plan to stick with the vinegar whenever I make these. But I’ll make a note in the recipe that cream of tartar can also be used.



Roll-Out Sugar Cookies

Day Three of a Week of Christmas Treats, and today’s recipe has been a long time coming. I feel a little guilty that I haven’t yet shared this recipe. But better late than never!

I’ve been making this particular cookie recipe for 2 years now. The dough rolls out like a dream. The baked cookie holds it’s shape without sacrificing flavor or texture. And It’s the perfect canvas for both beautiful royal icing and tasty buttercream. It’s the same recipe I use when throwing a cookie decorating party and every year for Christmas. In fact, I’ll be tagging this recipe as a Baking Basic, because I think everyone needs a great sugar cookie recipe under their belt.


For decorating I used Sugarbelle’s royal icing recipe. I allowed the cookies to rest over night (I feel like decorating the same day leads to a funky royal icing texture/look) and then piped the outlines (with a pastry bag and small round tip) and let it dry for an hour or so. Once the outline was dry, I flooded the cookie with the desired color (using squeeze bottles). To make a the heart and swirl effects, while the flooded icing was still wet, I dropped small drops of a different color and then used a toothpick to drag through the dot. One day I’ll slow down and take pictures of my own process, but in the meantime there are lots of other super helpful tutorials.

To add to the fun I invited the girls I used to nanny over for cookie decorating fun. This was, I think, the third time I’ve decorated cookies with them, so by now they are pros.