Peanut Butter Oatmeal M&M Cookies

One of my all time favorite cookies. Make a double batch and wrap some up to give to somebunny. ;o)

Peanut Butter Oatmeal M&M Cookies

Peanut Butter Oatmeal M&M Cookies 2

3/4 cup oats
1 cup flour
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/4 cup butter
1/4 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 tsp vanilla
1 cup chocolate chips
M&Ms

Preheat oven to 350°. Stir together oats, flour, baking soda, baking powder, and salt. In another bowl, cream butter, peanut butter, sugar, and brown sugar with electric mixer. Add egg and vanilla, mix thoroughly. Add dry ingredients to creamed mixture, and mix just until combined. Stir in chocolate chips and about 1/2 cup M&Ms (save some for top of cookies). Drop large scoop of batter onto cookie sheet and press a couple M&Ms into each cookie mound. Bake for 9-10 minutes, do not overbake.

Chocolate Chip Cheesecake Cookie Bars

It’s been a while since I’ve been here and it’s good to be back! Since my last post, I have become a grandmother of four, yes four! We also moved, we now live up in the mountains in California and we are loving it. It’s a whole new chapter of our lives. I am enjoying my new kitchen and it’s gotten me really excited about baking new recipes. I have made chocolate chip cookies a few times lately, tweaking the recipe each time. Then, I started thinking about cheesecake and how I would really like to combine chocolate chip cookies and cheesecake. So, here you have it, my crazy thoughts coming at you as Chocolate Chip Cheesecake Cookie Bars!

chocolate chip cheesecake cookie bars

Cheesecake Layer:
2 (8oz) cream cheese, room temp
1/2 cup sugar
2 eggs
1 tsp vanilla

Chocolate Chip Layers:
2½ cups flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 cup butter, melted
3/4 cup sugar
3/4 cup brown sugar
2 eggs
1 tsp vanilla
3/4 cup mini chocolate chips

Instructions:
Preheat oven to 350°. Line 9X13 baking pan with foil and spray with nonstick spray. Make cheesecake layer by creaming together cream cheese, sugar, eggs, and vanilla, set aside. Make the chocolate chip layer; mix flour, baking soda, baking powder, and salt in medium bowl, set aside. In large bowl, cream butter, sugar, brown sugar. Mix in eggs and vanilla. Add dry ingredients, mix just until combine and stir in mini chocolate chips.

Spread 2/3 of chocolate chip mixture in bottom of prepared pan (I drop spoonfuls in, spray fingers with nonstick spray and gently spread). Pour cream cheese mixture over chocolate chip layer and gently spread to make even layer. Using your hands (this is another messy part) add remaining chocolate chip mixture to pan by putting small pieces evenly all over the top of cheesecake layer. There will be enough to almost cover but you do want to see cheesecake layer peeking through. Bake for 38 to 40 minutes or until just golden brown. Cool completely. Remove from pan to cutting board, lifting with foil. Remove foil and cut into bars. Store in refrigerator.

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Peanut Butter Fudge Oatmeal Cookies

It’s my favorite! Well, I probably say that about quite a few cookie recipes, but really, this is right up there at the top.

Peanut Butter Fudge Oatmeal Cookies

Peanut Butter Fudge Oatmeal Cookies 2

1½ cups oats
1¼ cups flour
3/4 cup cocoa
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 cup butter, softened
1/2 cup creamy peanut butter
1 cup sugar
1 cup brown sugar
2 eggs
2 tsp vanilla
1 cup semisweet chocolate chips
3/4 cup peanut butter chips

Preheat oven to 350°. Stir together oats, flour, cocoa, baking soda, baking powder, and salt. In another large bowl, cream butter, peanut butter, sugar, and brown sugar with electric mixer. Add eggs and vanilla, mix thoroughly. Add dry ingredients to creamed mixer, and mix just until combined. Stir in chocolate chips and peanut butter chips. Drop large scoop of batter onto cookie sheet, press down just a bit to make a disc shape. Bake for 9-10 minutes, do not over-bake. I bake mine exactly 9 minutes, take out of oven, then leave on the cookie sheet about 10 minutes to finish their bake and cool. Makes approx 2½ dozen.

Peanut Butter Mini Chocolate Chip Cookies

Nothing earth-shattering here, just big, delicious cookies that were my total diet yesterday. Thought I would share…

Peanut Butter Mini Chocolate Chip Cookies

1 cup butter, softened
1 cup peanut butter, creamy or crunchy
3/4 cup sugar
3/4 cup brown sugar
2 eggs
1 tsp vanilla
3¼ cups flour
1½ tsp baking soda
1 tsp salt
1 cup mini chocolate chips

Preheat oven to 350°. With electric mixer in large bowl, cream butter, peanut butter, sugar, and brown sugar. Add eggs and vanilla; mix thoroughly. Add flour, baking soda, and salt; mix until all combined. Stir in mini chocolate chips. Drop big rounded 2″ diameter scoops onto non-greased cookie sheet (I do eight cookies per sheet). Press down with fingers making a disc, then make cross marks with fork. These are big, so I press with fork around each cookie four times. Bake 10-11 minutes. Do not over bake! I pull mine out at 10 minutes so they remain soft inside. Grab a glass of milk and forget cooking dinner!
Makes approx 30 big cookies.

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Reese’s Peanut Butter Chocolate Cookies

Please go pick up a jar of Reese’s Peanut Butter Chocolate Spread! If you can stop yourself from eating all of it straight from the jar, you can make these cookies. ;o) Oh…just buy two!

Reese's Peanut Butter Chocolate Cookies

Reese's Peanut Butter Chocolate Cookies 1  Reese's Peanut Butter Chocolate Cookies 2  Reese's Peanut Butter Chocolate Cookies 3

1/2 cup butter
1 jar (13oz) Reese’s Peanut Butter Chocolate Spread
1 cup sugar
1 cup brown sugar
2 eggs
2½ cups flour
1 tsp baking powder
1½ tsp baking soda
1/2 tsp salt
1 cup mini chocolate chips

Preheat oven to 350°. Cream butter, Reese’s Spread, sugar, and brown sugar. Add eggs, mix well. Add flour, baking powder, baking soda, and salt. Stir in mini chocolate chips. Scoop onto a cookie sheet, pressing the scoop of dough down into a disc (my scoop is 2″ diameter and I fill it rounded, press down to 3″diameter). Bake 10-11 minutes, do not over bake. I bake mine 10½ minutes. Leave cookies on tray to cool, they finish their bake and set up. Makes 24 large 4″ diameter cookies. Make smaller cookies if you like, baking time may be slightly less.

Other Favorite Cookie Recipes:

Peanut Butter Oatmeal M&M Cookies  Oatmeal Butterscotch Cookies  Brownie Cookies with Chocolate Fudge Frosting

 

Cinnamon Roll Cookies

Here’s an idea for your Christmas cookie baking…

Cinnamon Roll Cookies

Cinnamon Roll Cookies 1  Cinnamon Roll Cookies 2  Cinnamon Roll Cookies 3

Sugar Cookie Dough:
3/4 cup butter, softened
3/4 cup sugar
1 egg
1 tsp vanilla
2 cups flour
1½ tsp baking powder
1/4 tsp salt

Cinnamon Sugar Filling:
2 Tbl sugar, divided
2 tsp cinnamon, divided

Icing:
1 Tbl butter, softened
1/2 cup powdered sugar
1/4 tsp vanilla
1 Tbl milk

For the cookie dough, cream the butter and sugar. Mix in egg and vanilla. Add flour, baking powder, and salt; mix until dough comes together. Divide dough in half. Roll out one half to a 6″x13″ rectangle. Mix half of the cinnamon sugar filling; 1 Tbl sugar and 1 tsp cinnamon. Sprinkle filling evenly over dough, press down lightly with fingers on cinnamon sugar. Roll up as pictured above, wrap in wax paper, and put in freezer for about 20 minutes. Repeat with second half of dough. Heat oven to 375°. Remove each roll from freezer when ready, cut cookies from roll with sharp knife about 1/4″ thickness. Place on ungreased cookie sheet, make sure slices are round and end of spiral is pinched to secure. Bake 8 minutes. Mix icing ingredients and drizzle over cooled cookies. Makes approx 6 dozen.

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Three Years Ago: Eggnog Chocolate Chip Bread Eggnog Chocolate Chip Mini Loaves

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Chex Scotcheroos

I am loving these chewy stacks of sweetness! Give them a try!

Chex Scotcheroos

Chex Scotcheroo Stacks:
12 cups Chex cereal (I used corn and rice)
2 cups light corn syrup
2 cups sugar
2 cups creamy peanut butter

Line large trays or cookie sheets with parchment or wax paper or silpats. Measure Chex cereal into a large heatproof bowl. In saucepan, combine corn syrup and sugar over medium heat. Bring to boil then remove from heat and stir in peanut butter until smooth. Pour over cereal and gently fold together until cereal is completely covered. Scoop out onto prepared trays, I used a large ice cream scoop to make 30 stacks. When cool and set, make the topping.

Topping:
1 cup creamy peanut butter
1 cup chocolate chips
1 cup butterscotch chips

In microwave safe bowl, add peanut butter, chocolate chips, and butterscotch chips. Microwave on 50% power for 3-4 minutes, stirring every 30 seconds until melted together and smooth. Spoon 1 Tbl of mixture over each stack. Let set up at room temperature or put in fridge to speed up the process. Makes 30 large stacks. Mixture can be pressed into a sprayed sheet pan and then drizzle topping over and cut into bars.

The original recipe is found at prettyplainjanes.com.

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Two Years Ago: Cinnamon Topped Pumpkin Bread Cinnamon Topped Pumpkin Bread

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Peanuty Peanut Butter Cookies

Taking the peanut butter cookie to a higher level of peanuty flavor!

Peanuty Peanut Butter Cookies

1 cup butter, softened
1 cup creamy peanut butter
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp vanilla
2¼ cups flour
2 tsp baking soda
1/2 tsp salt
1 bag peanut butter chips
1½ cups honey roasted peanuts

Preheat oven to 350°. In large bowl with electric mixer, cream butter, peanut butter, sugar, and brown sugar. Mix in eggs and vanilla. Add flour, baking soda, and salt; mix until just combined. Stir in peanut butter chips and honey roasted peanuts. Drop rounded scoops (about 2 Tbl) of batter onto ungreased cookie sheet. Press down with bottom of glass dipped in sugar. Bake 11-12 minutes, remove just before cookies start to brown. Let cool on cookie sheet for 10 minutes, remove to cooling rack to cool completely. Make about 44 cookies. Of course adding chocolate chips would be absolutely wonderful!

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Two Years Ago: Date Chocolate Chip Cake Date Chocolate Chip Cake Squares

Three Years Ago: Milk Chocolate Butterfinger Brownies Milk Chocolate Chip Butterfinger Brownies

Four Years Ago: Italian Zucchini Crescent Pie Italian Zucchini Crescent Pie