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

Chocolate Chip Muffins

Since my flight from Boston got in so late last Saturday night, I wasn’t feeling up to making a big Easter brunch on Sunday. Instead we met some friends at Broken Yolk (I can’t resist the California Breakfast Burrito, drool). We expected that they would be pretty packed and were pleasantly surprised to get a table almost right away. The staff must have also been expecting long waits because they were carrying around trays of mini-chocolate chip muffins for people waiting to be seated and waiting for their food. I, of course, snagged one and for the next 2 days I couldn’t stop thinking about them. Needless to say, I recreated them at home just 2 days later.

Let’s be serious for a second. These do not make a nutritiously sound breakfast. They are glorified chocolate chip mini-cakes, with no real redeeming nutritional value. But… they make an absolutely perfect second breakfast (ya know, that meal between first breakfast and lunch) for this 5-month pregnant lady. 🙂 And a delicious evening snack for anyone.


Love Muffins? Me too!

Easy Cinnamon Roll Muffins
Applesauce Oatmeal Muffins
Blackberry and Lemon Muffins
Banana Oat Muffins


Basic One-Bowl Blondies

I’m one of those people that thinks it’s really fun to be in the kitchen all day, whipping up something fancy and delicious. I love desserts with multiple steps and ingredients, I can plan every detail out weeks in advance. Perfect example, my birthday cake. It required cake, chocolate ganache, vanilla bean mousse, and vanilla butter cream. And it was awesome. But I’m also one of those people that can be sitting on the couch and have an immediate urge to bake something. In those times I need something quick, reliable, delicious, and maybe even versatile. That’s why I think every baker, beginner, novice, advanced, whatever, should have a few basic go-to recipes.

I think the staple “basic” recipes in baking are Chocolate Chip Cookies, Brownies, Blondies, and good Yellow and Chocolate Cake. I’ve already shared my go-to Chocolate Chip Cookies and Brownies, and thought that in the next few weeks (while I’m totally overwhelmed with packing, preparing, cleaning and looking for a good reason to procrastinate on those things) I’d share my baking go-tos. Because that’s the point of them, they’re not overly complicated, they don’t take a ton of time, and they’re still delicious. Good basics, that I can whip up while procrastinating packing.

These Blondies can made in one bowl and are great jumping off point for pretty much any flavor combination. When I made these I had a handful of random chips that I threw in, butterscotch, white chocolate, and semi-sweet, but really the sky is the limit. Have left over Christmas or Halloween candy? Chop it up and throw it in. In the mood for nuts? Chop them up and throw them in. Go wild and get creative!

The only other thing I want to add is that I have a horrible habit of way under-cooking my Blondies. I usually take mine out a minute or two less than the written time because I like it when the center is barely done and gooey and messy. Before I was able to stack these for the picture I actually had to throw them in the fridge to firm up. If that’s not how you like them then don’t take them out early and make sure to test with a toothpick. If it comes out clean you should be good. If it looks wet or comes out with dough on it, let it cook a few minutes longer.

Basic One-Bowl Blondies

7 Tbsp butter
1 cup brown sugar
1 egg
1 teaspoon vanilla extract
1 cup plus 1 Tbsp flour
1/4 tsp baking powder
1/4 tsp salt
1/2 – 1 cup mix-in of your choice (I used chocolate chips, white chocolate chips, and butterscotch chips)

Preheat oven to 350 degrees. Grease an 8×8 baking pan.

In a large microwave safe bowl melt the butter in the microwave for 30 seconds. Add the brown sugar to the melted butter and stir to combine. Beat in egg and vanilla extract. Add 1 cup of flour, baking powder and salt and mix until combined. Toss the mix-ins with 1 Tbsp flour and fold into the batter. Pour into the prepared baking pan.

Bake for 20-25 minutes, or until the center is set and a toothpick comes out clean. Allow to cool to room temperature before cutting into squares.

Adapted from Deborah’s Culinary Confections, originally from Baking Blonde’s Weblog

Giant Triple Chocolate Cookies

These cookies are giant. And delicious. And rich. I dare you to try and eat one without a glass of milk. If you can eat more than one in one sitting you should probably get an award. That’s how chocolaty they are. And delicious. Did I mention that?

This would actually be the third time I have tried to make and blog about these cookies. Because these cookies are so dark, it is nearly impossible for me to get a picture of these that I am satisfied with. I really hate it when that happens because the purpose of this blog is to share delicious foods and when I can’t that makes me sad. Finally this time I was able to get some decent (though not fabulous) pictures, so now I can finally share them with you

Giant Triple Chocolate Cookies

1 cup (2 sticks) cold, unsalted butter, cubed
1 1/4 cup sugar
2 large eggs
1/2 cup dutch processed (or Hershey’s Special Dark) cocoa powder
2 1/4 cups all-purpose flour
1/4 tsp kosher salt
1 tsp baking powder
1 cup semi-sweet chocolate chips
1 cup white chocolate chips

Preheat the oven to 350˚ F. And prepare baking sheets with parchment paper.

In the bowl of an electric mixer, combine the butter and sugar. Beat together on medium-high speed until light and fluffy, 2-3 minutes. Blend in the eggs one at a time, scraping down the bowl as needed. Mix in the cocoa powder until well blended. Add the flour, salt and baking powder to the bowl and mix on low speed just until incorporated. Fold in the chocolate chips with a spatula. Transfer the dough to a work surface and knead briefly by hand to be sure the ingredients are well combined.

Divide the dough into 4 ounce portions (or divide into 12 equal pieces, this was is about 1/2 cup per cookie). Roll each portion of dough into a ball and flatten just slightly into a disc. Place on the prepared baking sheets, a few inches apart. Bake 16-20 minutes. Let cool on the baking sheets 5-10 minutes, then transfer to a wire rack to cool completely.

Very slightly adapted from Annie’s Eats