Tag Archives: yummy

Peanut butter oreo cookies

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I had some extra crushed oreos leftover from my oreo topped chocolate chip cookie recipe, so I needed to make another treat to use them up. I figured peanut butter cookies was a good option.

Melted chocolate on the bottom

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. Also chill the individual mounds of dough for a few hours to keep the cookies from spreading. And, preheat your oven to 375 degrees for 20 minutes before making so it cycles to the right temp.

  • Ingredients list
  • 1/2 cup crisco
  • 1/2 cup peanut butter
  • 1/2 cup brown sugar
  • 1/2 cup sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 1/4 cups flour
  • 1/2 tsp baking powder
  • 3/4 tsp baking soda
  • 3/4 cup crushed oreos

Directions – cream crisco, peanut butter, brown sugar and sugar. Add egg and vanilla. Blend in dry ingredients. Mix in crushed oreos. Scoop out 1/4 cups dough. Chill a few hours. Preheat oven to 375 degrees for 20 minutes. On a cookie sheet lined with parchment paper, stagger cookies. Bake 12 to 14 minutes. Cool completely. I felt the bottoms of the cookies were a little too dark, so covered them in melted milk chocolate and let the chocolate set. Store in covered container.

Thanks for stopping by today!

Oreo stuffed m&m cookies

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Our new ESPN Radio lineup debuts tomorrow, and I wanted to bring in something fabulous (or semi-famulous), so I went with m&m chocolate cookies stuffed with oreos.  

Do they need to be stuffed?  No.  But I have a ton of oroes and feel stuffing them in treats is always a wise choice. Plus, who doesn’t love m&ms?

A few notes – remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  Also chill the stuffed cookies a few hours to prevent spreading.  And, preheat your oven to 350 degrees before baking so it cycles to the right temp.

  • Ingredients list
  • 3/4 cup butter, softened
  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 1 egg
  • 1 yolk
  • 2 tsp vanilla
  • 2 1/4 cups flour
  • 1 tbs cornstarch
  • 3/4 tsp baking soda
  • 3/4 tsp salt
  • 1 cup mini m&ms
  • 1/2 cup mini chocolate chips
  • Oreos

Directions -cream butter, brown sugar and sugar. Add egg and yolk. Blend in dry ingredients. Fold in chips and m&ms. Scoop out 2 tbs dough and divide in half. Slightly flatten one half

Top with an Oreo

Flatten other half of dough and place on top.

Seal edges so oreo is completely covered.

Chill dough a few hours. Preheat oven to 350 degrees for 20 minutes before baking. Line a cookie sheet with nonstick baking liners. Scatter cookies on sheet. Bake 12 to 15 minutes, you will see a few golden patches on top. Remove from oven. Cool completely. Store in covered container.

Stuffed Monster Cookies

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I haven’t made stuffed cookies in a while, so I figure I would make these monster cookies and stuff them with Reese’s peanut butter cups (and also hershey kisses bc I ran out of Reese’s). You don’t need to stuff these cookies, they are just fine on their own. But I like to step things up a notch, so I stuffed ’em

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. Also, chill the individual cookie dough to prevent spreading. And preheat the oven to 350 degrees for 20 minutes so it cycles to the right temp.

  • Ingredients
  • 1 cup butter, softened
  • 1 cup peanut butter
  • 1 1/2 cups brown sugar
  • 1/2 cup sugar
  • 4 eggs
  • 3 tsp vanilla
  • 3 cups flour
  • 2 tsp baking soda
  • 1 tbs cornstarch
  • 2 cups old fashioned oats
  • 2 cups m&ms
  • 1 cup chocolate chips
  • 1 cup milk chocolate chips
  • Reeses pb cups or other candy,unwrapped

Directions – cream butter, peanut butter, sugar and brown sugar. Add eggs and vanilla. Blend in flour, cornstarch, and baking soda. Mix in oats. Fold in chips and m&ms. Scoop out 1/4 cup dough. Divide in half. Slightly flatten one half.

Place 1 Reese’s on top.

Place other flattened half of dough on top.

Cover Reese’s completley.

Chill a few hours or overnight. Preheat oven to 350 degrees for 20 minutes before baking. Line a cookie sheet with parchment paper. Stagger cookies on sheet.

Bake 12 to 14 minutes (no longer). Cool completely. Store in covered container.

Thanks so much for stopping by today!

Oreo magic cookie bars (hello dollies)

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My hubby, who is certainly not a huge fan of coconut, asked if I could make “junk bars,” a treat he saw at a local bakery. I had no idea what they were. He said they had a brownie oreo crust and had coconut. A Yahoo search (yup I utilize yahoo) turned up nothing. So I wondered if he meant Hello dollies/magic cookie bars. So instead of a gram cracker crust, I used an oreo crust. They are very easy to put together. And you can have a very sweet treat in no time!

I used a food processor to crush the oreos. You could also put them in a freezer bag and crush them with a rolling pin.

  • Ingredients list
  • 20 oreos, finely crushed
  • 4 tbs butter, melted
  • 1/2 cup white chocolate whips
  • 1/2 cup semisweet chocolate chips
  • 1/2 cup milk chocolate chips
  • 14 oz can condensed milk (no substitutions)
  • 1 cup coconut
  • 12 oreos, finely crushed

Directions – preheat oven to 350 degrees. Line an 8×8 pan with tin foil. In a bowl, combine butter and 20 crushed oreos. Press into prepared pan. In a bowl, combine the 3 kinds of chips, condensed milk, coconut, and the remaining 12 crushed oreos. Spread over crust. Bake 25 to 28 minutes. Cool completely. Store in covered container.

Triple chip cookies

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Today is the first time in a month it hasn’t felt like you are sitting on the bleeping sun when you go outside. So to celebrate, I made triple chip cookies (Rob’s request). The humidity made so many of my cookies a big, flat disaster. I was assured they tasted good, but the fact that they were flat BUGGED me. (Plus the humidity bugged the hell out of me as well). These cookies did flatten a bit, but not as bad as some of the other ones.

Remember to scoop your flour bag into your measuring cup so you get the right amount, form your dough into tall mounds and chill them for a few hours, and preheat oven to 350 degrees before baking so your oven cycles to the right temp. (That last tip was a lifesaver from a tech who serviced one of our first ovens. Very valuable advice)

This is a mound of cookie dough
  • Ingredients
  • 1 1/2 cups butter, cold and shredded with a cheese grater
  • 1 1/4 cups brown sugar
  • 1 1/4 cups sugar
  • 2 eggs
  • 1 tsp vanilla
  • 4 1/4 cups flour
  • 2 tsp baking soda
  • 1 tbs cornstarch
  • 2/3 cup semisweet chocolate chips
  • 2/3 cup white chocolate chips
  • 2/3 cup milk chocolate chips
This is how I stagger cookies on a sheet

Directions – in a bowl, cream grated butter, sugar and brown sugar. Add eggs and vanilla. Fold in dry ingredients. Mix in chips. Scoop put 1/4 cups of dough and form tall mounds or cylinders. Chill a few hours. Preheat oven to 350 degrees for 20 minutes. Line a cookie sheet with parchment paper. Stagger cookies on sheet. Bake for 15 to 20 minutes or until edges are golden and there are golden spots on top. Cool completely. Store in covered container.

Thanks for stopping by today. I wish you peace, love and joy. And remember to be kind. Everyone is fighting some sort of battle each day. Being mean helps no one.

Reese’s Pieces- mini M&M peanut butter cookies

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After a series of humidity-induced chocolate chip cookies, I wanted to see if I had the same issue with other types of cookies.  So I opted for peanut butter.  I threw in some Reese’s pieces and mini m&ms too.  These stayed nice and puffy.   I figure they will be a hit at work tomorrow.   Unless people don’t like peanut butter.  Then, that’s on them.

Remember to – scoop your flour from your flour bag into you measuring cup so you get the right amount, chill the mounds of dough at least a few hours and preheat oven to 375 degrees for 20 minutes before baking so it cycles to the right temp.

  • Ingredients
  • 1 cup Crisco
  • 1 cup peanut butter
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 1/2 cups flour (scooped from your flour bag into your measuring cup so you get the right amount)
  • 3/4 cup m&ms
  • 3/4 cup Reese’s pieces
Cookie monster grabbed a hot cookie!

Blend crisco and peanut butter.  Mix in sugar and brown sugar.  Add eggs and vanilla.  Stir in dry ingredients.  Add candies.  Scoop out 1/4 cups dough.  Chill mounds of dough a few hours.   Preheat oven to 375 degrees for 20 minutes before baking. Line a cookies sheet with nonstick baking liners. Stagger cookies on sheet.  Bake 9 to 11 minutes (golden brown on bottom).  Cool completely.   Store in covered container. 

Thanks so much for stopping by today!  Remember to be kind!

The puffy cookies are back!

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After a few batches of my chocolate chip cookies turning out waaaaaayyyy flatter than I prefer, the puffy cookies are back! I head read about using more baking powder to have cookies be puffer and more baking soda for flatter cookies. So, I used all baking powder here and am quite pleased!

Remember to scoop your flour from your flour bag into your flour container so you get the right amount. Chill the individual mounds of dough to prevent spreading. Preheat oven to 400 degrees for 20 minutes before baking so it cycles to the right temp.

  • Ingredients
  • 2/3 cup butter, cold and shredded with a cheese grater
  • 1/2 cup brown sugar
  • 3/4 cup sugar
  • 1 egg
  • 1 tsp vanilla
  • 2 1/2 cups flour (scooped from your flour bag into your measuring cup so you get the right amount)
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup mini chocolate chips
  • 1/2 cup mini m&ms

Directions – in a bowl, cream butter, brown sugar and sugar. Add egg and vanilla. Blend in dry ingredients. Fold in chips and m&ms. Scoop out 1/4 cups of dough and form tall mounds. Chill a few hours in fridge or overnight. When ready to bake, preheat oven to 400 degrees for 20 minutes. Line a cookies sheet with parchment paper. Bake 9 to 11 minutes. Cool completely. Store in covered container.

Thanks for stopping by today. I wish you peace, joy and happiness. Remember to be kind. You never know what someone else is going through. You may need that same grace from someone else.

When it’s too hot to turn on the oven, you make no bake peanut butter bars

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After back to back days of 90+ degrees, I turned on the AC (the house was 81 degrees). I did not want to turn on the oven to bake, so I opted to make no bake peanut butter bars. The triple chip chocolate cookies will have to wait to be baked another day.

  • Oreo crust ingredients
  • 20 oreos,finely crushed
  • 1 stick of butter, melted

Directions – line an 8×8 pan with tinfoil and spray with butter spray. combine oreos and butter and press into prepared pan.

  • Peanut butter layer
  • 1 1/2 cups crushed gram crackers (approx 1 sleeve of crackers)
  • 1 1 /2 cups powdered sugar
  • 1 cup peanut butter
  • 1 stick of butter, melted

In a bowl, combine ingredients and blend smooth. Spread over oreo crust.

Topping – in a microwave safe bowl, combine 1 cup milk chocolate chips and 1 tbs vegetable oil. Microwave in 30 second increments until you can stir smooth. Spread on top of peanut butter layer. Chill in fridge and cut. Store in covered container.

Thanks so much for stopping by! I hope you have a wonderful day!

Cakey chocolate chip cookies

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Cakey chocolate chip cookies

These are a cakey chocolate chip cookie. Very soft and pillow. I used a half all purpose flour and half bread flour. I incorporated bread flour because I wanted to prevent them from spreading too much. I also froze the dough pieces for 20 minutes to prevent spreading.

Scoop the flour from your flour bag into your measuring cup so you get the right amount and preheat your oven for 20 minutes before baking so it cycles to the right temp.

  • Ingredients
  • 10 tbs butter, softened
  • 4 tbs crisco
  • 3/4 cup sugar
  • 1/4 cup brown sugar
  • 2 eggs
  • 2 tsp vanilla
  • 1 1/4 cups flour
  • 1 cup bread flour
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1 tbs cornstarch
  • 2 cups chocolate chips

Directions – cream butter, brown sugar and sugar. Add eggs and vanilla. Blend in dry ingredients. Fold in chips. Scoop out 3 tbs dough and form into tall mounds. Freeze 20 minutes or chill an hour or two. Preheat oven to 350 degrees for 20 minutes before baking. Line a cookie sheet with parchment paper. Stagger cookies on sheet – a row of 2, a row of 1, a row of 2, a row of 1. Bake 12 to 14 minutes. Bottoms will be golden and tops should be mostly set. They will firm up after taken out of the oven. Cool completely and store in covered container.

Thank you for stopping by!❤️❤️

Triple Chip Mudslide cookies

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Triple chip Mudslide cookies

These are a wonderful cookie – fudgy, soft and made with three kinds of chips – semisweet, milk chocolate and dark chocolate. They stayed nice and puffy too, which I love. Flat cookies are not my bag.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. (Don’t directly pour from the bag into the measuring cup). I recommend chilling the scooped out dough for a few hours to prevent cookies from spreading. I also recommend you preheat your oven to 325 degrees for 20 minutes before baking so it cycles to the right temp.

  • Ingredients
  • 1/2 cup butter, melted
  • 1 cup brown sugar
  • 1/2 cup sugar
  • 1 egg
  • 1 egg yolk
  • 1/4 cup chocolate syrup
  • 1 tsp vanilla
  • 2 cups flour
  • 1 tbs cornstarch
  • 1/2 tsp baking soda
  • 1/4 cup baking cocoa
  • 1/3 cup milk chocolate chips
  • 1/3 cup white chocolate chips
  • 1/3 cup semisweet chocolate chips

Directions – in a bowl, combine butter, sugar and brown sugar. Add egg, yolk, and vanilla. Fold in chocolate chips. Blend in dry ingredients. (You may need to use your hands to mix it all together if your mixer can’t get it done. Stir in chips. Scoop out 2 tbs of dough and roll into balls. Chill a few hours or overnight. Preheat oven to 325 degrees for 20 minutes before baking. Line a cookie sheet with nonstick baking liners or parchment paper. Stagger cookies on sheet. Bake 11 minutes (no longer). Cool completely. Store in covered container.

Thanks so much for stopping by today! I hope you have a day filled with peace and joy. And remember to be kind. Your kindness may be just what some one needs.