Peanut Butter Oatmeal Chocolate Chip Cookies

I made these cookies for the first time as part of my Christmas baking. These are absolutely the best cookies ever. Seriously, these are officially my favorite cookie.

Ingredients

1 c all-purpose flour
1 tsp baking soda
¼ tsp salt
1 stick (½ cup) unsalted butter, at room temperature
½ c creamy peanut butter
½ c granulated sugar
1/3 c light brown sugar
½ tsp vanilla extract
1 egg
½ c rolled oats
1 c semisweet chocolate chips

Directions

Preheat oven to 350 degrees. Line two baking sheets with parchment paper and set aside. Whisk together the flour, baking soda and salt; set aside. On medium speed, cream together the butter, peanut butter, granulated sugar, brown sugar and vanilla extract, about 3 minutes. Add the egg and beat to combine. On low speed, gradually add the flour until just combined. Stir in the oats, and then the chocolate chips. Using a tablespoon drop a walnut size dough ball onto prepared baking sheets about 2 inches apart. (Note: the original recipe suggested a 3 tbsp. sized dough ball but I didn't want monster cookies). Before placing in the oven slightly smash the dough down so it is not in a ball shape. Bake for 6-8 minutes, or until the cookies are lightly golden. Cool completely on the baking sheet and then store in an airtight container at room temperature.

Recipe courtesy: Brown Eyed Baker

Double Chocolate Chip Cookies

Ingredients

2 1/4 c all purpose flour

1 tsp baking soda
1 tsp salt
1 c (2 sticks) butter, softened
3/4 c granulated sugar
3/4 c packed brown sugar
1 tsp vanilla extract
2 eggs
1 c semi-sweet chocolate morsels
1 c white chocolate morsels

Directions
Preheat oven to 375° F. Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels. Drop by rounded tablespoon onto ungreased baking sheets. Bake for 7 to 9 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.


Recipe adapted from Nestle Toll House

Stunning Layer Cake

I have to congratulate my friend, Rebecca, for succeeding at making this layer cake. She did an amazing job. She said the cake was rich but very delicious. I only wish I lived closer so I could have tasted a slice.

Ingredients

1 pkg (2-layer size) yellow cake mix

2 pkg (3.4 oz each) Vanilla Flavor Instant Pudding, divided

1 c cold milk

1/2 c Creamy Peanut Butter
6 oz Baker's Semi-Sweet Chocolate, divided
1 pkg (8 oz) Cream Cheese, cubed, softened
1/4 c butter, cut up, softened
3 c powdered sugar
1/2 c Lightly Salted Dry Roasted Peanuts, chopped

 

Directions

Heat oven to 350º F. Line a 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray. Prepare cake batter as directed on package, adding 1 pkg. dry pudding mix; beat 2 min. Pour into prepared pan. Bake 25 min. or until toothpick inserted in center comes out clean. Cool completely.
Meanwhile, prepare filling, frosting and chocolate curls. For filling, beat remaining pudding mix and milk in medium bowl with whisk 2 min. Stir in peanut butter until blended. For frosting, microwave 3 oz. chocolate in large microwaveable bowl on HIGH 1 min. or until melted, stirring after 30 sec. Add cream cheese and butter; beat with mixer until blended. Gradually beat in sugar. For chocolate curls, see Tip.
Use foil handles to lift cake from pan; cut crosswise in half. Place 1 cake half, top-side down, on plate; spread with peanut butter filling. Cover with remaining cake half, top-side up. Spread top and sides with chocolate frosting. Press nuts halfway up sides of cake; top with chocolate curls. 

 

How to Make Chocolate Curls

Microwave 3 oz. Baker's Semi-Sweet Chocolate and 1/2 tsp. shortening in microwaveable bowl on high 30 sec.; stir. Microwave 30 to 40 sec. or until chocolate is almost melted; stir until completely melted. Spread into thin layer on baking sheet. Refrigerate 10 min. or until firm, but still pliable. Push metal spatula firmly onto baking sheet, under the chocolate, to make curls. (If chocolate is too firm, let stand a few minutes at room temperature; refrigerate again if it becomes too soft.)  

 

 

Recipe courtesy: Rebecca L of Ohio and Kraft Foods 

Cool Whip Cookies

My sister made these today. She said they are delicious. She made chocolate, but the flavors are endless (red velvet, lemon, devil's food, carrot). They are also inexpensive. I can't wait to make some this week.

Update: I have made red velvet & lemon. They are really good & were a huge hit at church. I will definitely be making these a lot. The red velvet are so pretty & remind me of Christmas. You could take a white cake mix & tint with green food coloring. The red & green cookies would be perfect for a Christmas cookie tray.

Ingredients
1 box cake mix (any flavor)
1 c Cool Whip
1 egg
Powdered sugar

Directions
Mix cake mix, cool whip & egg. Drop by the spoonful into powdered sugar. Roll dough around to cover. Place on a lightly greased baking sheet. Bake at 350 degrees for 8-10 minutes.


 Recipe courtesy: Becky F of Kentucky

German Chocolate Truffles

Valentine's Day is coming...so here's a perfect little treat that your sweetheart will remember all year.

Ingredients
1 Box German Chocolate Cake Mix
1 Container German Chocolate Frosting (it's the caramel with coconut in it)
White Chocolate for dipping

Directions
Bake cake according to package directions and allow to cool.
Crumble into a large mixing bowl; add frosting to the crumbled cake mixture. Mix well- I find it is easier (although messy) to mix with my hands. Cool in refrigerator.
Scoop out the cake mix by the heaping teaspoon and roll; place in refrigerator or freezer to get them firm.
Melt chocolate.  Take the rolled cake out a few at a time and dip in the chocolate and allow to cool completely. 

These are not hard, just time consuming, but sooooo worth it when you get the oohs and ahhhs from whoever tries them.  I normally do it in 3 phases- cake one night, frosting and cake the next, and then chocolate dipping the next.

Gluten Free Peanutty Chocolate Chip Banana Bread

Ingredients

2 c gluten free all-purpose baking flour (my AP flour is 2 cups brown rice flour, 2/3 cup potato starch and 1/3 cup tapioca flour - sift all together - then measure out what's needed)

1 tsp baking soda

1/4 tsp salt

1 tsp xanthan gum (if your AP flour does not already have it)

4 eggs

2 c mashed ripe bananas (4-5 medium)

1/2 c sugar

1/2 c peanut butter

1/3 c "light" olive oil

1 tsp vanilla extract

1/2 c chocolate chips

Directions

In a large bowl, combine the flour, baking soda and salt. In a small bowl, whisk the eggs, bananas, sugar, peanut butter, oil and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips. Transfer to two 8-in. x 4-in. loaf pans coated with cooking spray. Sprinkle with additional chocolate chips. Bake at 350° for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves (12 slices each).

Recipe courtesy - Lisa B of Tennessee

Red Velvet Cake

This is Paula Deen's recipe...need I say more. I made this for my husband's birthday. It was the best red velvet cake I have ever eaten in my life. I will definitely make this cake again. I did not use the coconut and pecans because my family does not like them.

Ingredients
Cake
1 tsp vanilla
1 c buttermilk
1 tsp salt
2 1/2 c cake flour
1/2 lb (2 sticks) butter
2 ounces red food coloring
2 tbsp cocoa
2 c sugar
2 eggs
1/2 tsp baking soda
1 tbsp vinegar

Icing
1 16-ounce box of confectioner’s sugar
1 stick butter, softened
1 c melted marshmallows
1 c shredded coconut, optional if you like
1 c chopped pecans, optional if you like
1 8-ounce package of cream cheese

Directions
Cake
Preheat oven to 350 degrees. Beat eggs; add sugar. Mix cocoa and food coloring. Add butter and egg mixture; mix well. Sift together flour and salt. Add to creamed mixture alternately with buttermilk. Blend in vanilla. In a small bowl, combine soda and vinegar and add to mixture. Pour into three 8-inch round greased and floured pans. Bake for 20 to 25 minutes, or until tests done.

Icing
Blend cream cheese and butter. Add marshmallows and sugar and blend. Fold in coconut and nuts. Spread between layers and on top and sides of cooled cake.


Recipe courtesy Paula Deen

Gluten Free Chocolate Peanut Butter Cake

Ingredients
1 c peanut butter
1 c sugar
1 c unsweetened applesauce
3 eggs
1 tsp vanilla
1/2 c G/F muti-purpose flour (sifted twice before measuring. Can also substitute for buckwheat flour)
1 tsp baking powder
1/3 c cocoa

Directions
Preheat oven to 300 degrees. Mix top 5 ingredients. Add remaining dry ingredients. Beat for 2 minutes. Bake in a greased 9" x 11" pan for 40 minutes.

If desired top with cool whip, frosting, or powdered sugar.

Recipe Courtesy: Lisa B. of Tennessee

Chocolate Chip Dip

This recipe comes from Sarah C, a follower on Facebook. Thank you for sharing it with us. I love this dip. It is a little dangerous as I could eat it by the spoonful.

Ingredients
1 stick butter
8 oz cream cheese
1 tbsp vanilla
3/4 c powdered sugar
1 bad mini semi-sweet chocolate chips
Your favorite cookie, graham cracker, etc

Directions
Mix all ingredients and chill until ready to serve. I have also seen people roll it into a ball with wax paper and after it is well chilled you remove the wax paper and serve it like a cheese ball. Serve with vanilla wafers, graham crackers, or other cookie/ wafer.


Recipe courtesy - Sarah C.

Oatmeal Chocolate Chip Cookies

This might be my new favorite cookie. They are a combination of chewy on the inside & crunchy on the outside. Perfect!

Ingredients
1 c oil
1 c sugar
1 c brown sugar
2 eggs
1 tsp vanilla
2 c flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 c dry quick cooking oats
6 oz chocolate chips

Directions
Cream oil & sugars. Add eggs & vanilla. Mix well. Beat in flour, baking soda, baking powder & salt. Stir in oats & chocolate chips. Drop by teaspoonful onto a greased cookie sheet. Bake at 350 degrees for 8-10 minutes. Let cookies sit on pan for 3-5 minutes before removing & placing on a cooling rack.

Ultimate Chocolate Chip Oreo Cookie Brownie Bars

My family was in from Colorado, so I had them over for dinner... Dinner was just okay...BUT then I brought out these brownies- nobody cared that dinner was just okay.  These are pure yumminess. Another find from Pinterest.

Ingredients:
1 package of "break and bake" chocolate chip cookie dough
1 package double stuff Oreo Cookies
1 package of Fudge Brownie Mix

Directions:
Line a 9 X 13 pan with waxed paper and spray the waxed paper with cooking spray. (Yes, you can bake with waxed paper- I NEVER knew this!) This will make the brownies so much easier to get out, BUT do not let them cool completely in the pan- you will have to peel waxed paper off the bottom. 

Break apart the cookie dough and arrange in the bottom of the pan.  Place Oreos on top of the cookie dough. Prepare the brownie mix according to package direction and pour over the top of the Oreos and Cookie dough.

Bake in a 350 degree oven 45-55 minutes. Top with vanilla ice cream. Enjoy!!!!

The original recipe (she uses homemade cookie dough; my motto is simple...but check it out!)  http://www.kevinandamanda.com/whatsnew/new-recipes/ultimate-chocolate-chip-cookie-n-oreo-fudge-brownie-bar.html

Frosty Copy-Cat

My daughter had a sleepover this week and they wanted frosties; since it is a 15 minute drive to get to a Wendy's from our house...I decided to try to figure out how to make one for them from stuff in the kitchen.  It was pretty close.

Ingredients:
4 cups vanilla ice cream
3/4 cup milk
chocolate milk syrup

Directions:
Put all ingredients in the blender and blend until smooth.  I kept adding the chocolate until I had the frosty color.  The girls loved them. EASY!

Caramelitas

Ingredients
1 c + 3 tbsp flour
1 c quick oats
3/4 c brown sugar, packed
1/2 tsp baking soda
1/4 tbsp salt
3/4 c butter, melted
1 (12.25 oz.) jar caramel topping
1 (6 oz.) pkg. semi-sweet chocolate chips
1/2 c walnuts

Directions
Preheat oven to 350 degrees. Combine 1 cup flour and next 5 ingredients. Beat at low speed until well mixed. Pat evenly into ungreased 9" x 13" pan. Bake 10 minutes. Stir topping and 3 tablespoons flour until mixed. Remove pan from oven, sprinkle chocolate chips and nuts on cake. Drizzle caramel topping on top of nuts and chips. Return to oven. Bake 20 to 25 minutes or until brown. Cool before cutting into bars, 2 1/2". Yield: 3 dozen bars.


Recipe Courtesy: Tammy M of Georgia

Oatmeal Craisin Cookies

These are my sister's famous oatmeal craisin cookies. They are delicious. Her husband makes a special request for these very cookies.

Ingredients
1 c butter, softened
1 1/2 c brown sugar
1/2 c sugar
2 eggs
1 1/2 tsp vanilla
2 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
2 cups oats
1 cup pecans
1 cup dried cranberries
1 cup white chocolate chips

Directions
Cream together the butter, brown sugar, sugar, eggs and vanilla. Add flour, baking soda, salt and oats. Stir well. Then add pecans, cranberries and chips. Stir well. Bake at 350 degrees for 10-12 minutes.

Recipe courtesy - Becky F of Kentucky

White Chocolate Bird Nests

Ingredients
2 - 10 oz packages of white baking chips
10 oz package pretzel sticks
25 Peeps
Pastel MM's or jelly beans

Directions
Melt white baking chips - set aside 1/2 cup. Stir pretzel sticks into chocolate until well coated. Scoop 25 nests onto waxed paper: use two forts to arrange coated pretzels into a 3-inch circle.
Dip a Peep candy into melted chocolate and place onto each nest. Use melted chocolate to attach candy ''eggs''.

Recipe courtesy - Rebecca L of Ohio

Paula Deen's Banana-Chocolate Gorilla Bread

My cousin Pam sent this to me. Now I wish I had all of these ingredients to make this for breakfast tomorrow.


Ingredients
3 tbsp granulated sugar
1 tsp ground cinnamon
1 c light brown sugar, packed
8 tbsp butter (1 stick)
2 tubes refrigerated crescent roll dough (12 ounces)
3 tbsp sweetened condensed milk
2 bananas, sliced 1/4-inch to make thick 48 slices
4 ounces semisweet chocolate chips (about 2/3 cup)
1 1/2 c walnuts, chopped



Directions
Preheat oven to 350°F. Spray a Bundt pan with non-stick cooking spray. Mix the granulated sugar and cinnamon. In a small saucepan, melt the brown sugar with the butter over low heat.
Break open the crescent roll packages and separate the triangles of dough. Brush each triangle with sweetened condensed milk and top with 2 banana slices and 1 teaspoon chocolate chips; fold the edges of the triangle together and seal. Sprinkle each with 1/4 teaspoon of the cinnamon sugar.
Place half of the walnuts in the pan and top with half of the dough packets. Pour half of the brown sugar-butter mixture over the dough and sprinkle with 2 teaspoons of the cinnamon sugar. Repeat with the remaining ingredients. Bake for 1 hour, until puffed, golden brown, and firm to the touch. Transfer the pan to a rack and allow to cool for 5 minutes. Place a platter on top of the pan and invert. Serve warm...

Recipe courtesy - Pam of Arizona

Peanut Butter Cake

My friend Tammy and I have this serious need for chocolate and peanut butter. I really think it is what has held our friendship together for more than 15 years. I am just kidding, but we really do love, love, love it. When she sent me this recipe, I was ready to make it on the spot. I made the cake a few days later. I seriously fell on the floor when I took a taste of the icing. It should be illegal in all 50 states. It's that good.

Ingredients
Chocolate cake mix
2 c powdered sugar
1/4 c milk or cream
1/4 c of butter, softened
1/2 c peanut butter
1 tsp vanilla
Mini Reese Cups or chopped regular size Reese Cups for decoration

Directions
Bake the cake in 2 round pans according to package directions. Remove from oven. Cool on wire racks. When I made this cake, I made a double recipe of icing. If you decide to just make a 9x13 size cake then you won't need to double. Mix all of the ingredients until fluffy and desired consistency. You can add more milk or cream if you want it to be more smooth. Ice the cakes and garnish with the Reese Cups. Serve to as few people as possible so you can have more for yourself - lol.

Recipe courtesy - Tammy of Virginia

Milky Way Cake

I want to apologize for the photo. It was taken with my phone. I had every intention of taking a better one with my camera, but when I took the cake to our home team at church the entire cake was eaten. Yes, it was that good. My favorite part was the edge because the caramel from the candy bars became slightly crunchy and it was so delicious.

Ingredients

1 yellow cake mix

6 Milky Way candy bars

1 stick of butter

Directions

Preheat oven according to the guidelines on the cake mix package. Grease and flour a bundt pan. I use Baker's Joy. Mix cake according to package directions. Melt candy bars and butter in microwave. Mix well. Add candy bars and butter to cake mix. Mix well. Pour into the prepared bundt pan. Bake according to the directions on the cake mix package. Remove from oven. Cool on wire rack for 10 minutes then invert and remove cake from pan. Serve warm or cooled.

Blondie Bars

Ingredients

2 3/4 c all purpose flour

2 c firmly packed brown sugar

2 1/2 tsp baking powder

1/2 tsp salt

4 eggs

3/4 c vegetable oil

2 tsp vanilla extract

2 c semi-sweet chocolate chips

Directions

Preheat oven to 350 degrees. Combine flour, sugar, baking powder and salt in bowl. Stir in eggs, oil and vanilla, mixing well. Stir in chocolate chips until blended. Spread into greased 9x13 pan. Bake 45-50 minutes until light golden brown and edges just begin to pull away from sides of pan. Cool completely and cut into bars.

Chocolate Mold Pretzels

Last year after Christmas I purchased Wilton pretzel molds on clearance. I love dipping pretzels & so I thought I would give these a try. I made these cute little Santa's for my daughter's preschool classmates. I bought cellophane treat bags at the dollar store to put the pretzels in & tied ribbons to them. They made the perfect little gifts & the kids loved them.

Ingredients

Chocolate Bark Coating or Candy Melts

Pretzel rods

Wilton pretzel molds (like the ones found here)

Directions
Melt chocolate in a double broiler or according to package directions. Lightly coat the pretzel with chocolate then place it in one of the molds. Spoon in additional chocolate to fill the mold. Lightly tap to allow the chocolate to settle. Continue until all of the molds have been filled with pretzels & chocolate. I sat my pretzel mold on top of a cookie sheet. Then once I filled the molds up, I put the entire sheet into the freezer to speed up the process. After about 5 minutes in the freezer I removed the sheet. The pretzels popped right out of the molds.