Posts Tagged 'chocolate chip'

Peanut Butter Oatmeal Chocolate Chip Cookies

Now that I’m getting closer to the end of my pregnancy, I haven’t been cooking or baking nearly as much as I used to.  There are two reasons for this.  First, I’ve been spending a lot of my free time preparing for my babies to arrive, and second, I just don’t have the energy to spend hours in my kitchen like I used to.  I used to cook or bake something almost every day, but now it’s more like only once or twice a week.  Lucky for me, I married a man that likes to cook too, so he has been making a lot of our dinners lately.  :)  These days when I do cook, I’ve been choosing simpler, less time consuming recipes, so that I have more time to rest (and tackle my never-ending to-do list!)

These peanut butter oatmeal chocolate chip cookies are a great example of the type of recipes I have been baking lately.  They take less than 20 minutes to make (plus cooking time).  If you’re fortunate enough to have your sister (or a friend) over to help you like I was, they take even less time!  :)  And all of the ingredients are common pantry items, so no special trip to the grocery store is needed.  These cookies are the perfect thing to make to satisfy your sweet tooth.  They are soft, chewy, and filled with the flavors of chocolate, peanut butter, and oatmeal – a classic and delicious combination.  I’m sure I will be making these cookies again and again!

Peanut Butter Oatmeal Chocolate Chip Cookies

(print recipe)


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


  1. Whisk together the flour, baking soda, and salt; set aside.
  2. 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.
  3. If desired, you may refrigerate the dough for at least 2 hours, but no more than 36 hours.
  4. A few minutes before you are ready to bake the cookies, preheat the oven to 350 degrees F.  Line two baking sheets with parchment paper.
  5. Use a large cookie scoop (3 tablespoons) and drop dough onto prepared baking sheets about 2 inches apart.  Bake for 10-12 minutes, or until the cookies are lightly golden and just set in the center.  Cool completely on the baking sheet and then store in an airtight container at room temperature.

Yield: 16-18 cookies

Source: Kristine’s Kitchen; Originally adapted from Brown Eyed Baker

One Year Ago: Mocha Cupcakes with Espresso Buttercream Frosting


Chewy Oatmeal Chocolate Chip Cookies

A few days ago I was in the mood for chocolate chip cookies.  Typically when I make chocolate chip cookies I use either Nestle’s Tollhouse chocolate chip cookie recipe or Baking Illustrated’s Thick & Chewy chocolate chip cookie recipe.  I love both of those recipes, but since I’m expecting, I wanted to try a recipe that was a little bit healthier, so I made these oatmeal chocolate chip cookies instead.  In reality, they are probably not that much better for you (cookies are cookies after all!) but the fact that there is quite a bit of oatmeal in them does make me feel better about indulging in them.  :)

These cookies are so delicious – I love the chewy texture and the oatmeal flavor really comes through in them.  The secret to these cookies is that the oats are finely ground into a powder (instead of being left whole) before they are mixed into the batter.  I really like how the oatmeal powder provides the flavor (and health benefits!) of oats but with a much smoother texture than other oatmeal cookies.  I used semisweet chocolate chips in my cookies, but you could also use dark or milk chocolate, or omit the chocolate altogether and just make plain oatmeal cookies.  I hope you find these cookies as irresistible as I do!

Chewy Oatmeal Chocolate Chip Cookies

(print recipe)


  • 1 cup (2 sticks) unsalted butter
  • 1 cup granulated sugar
  • 1 cup light brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 ½ cups rolled oats
  • 2 cups all-purpose flour
  • ¾  teaspoon salt
  • 1 teaspoon baking powder (add a pinch more for softer cookies)
  • 1 teaspoon baking soda
  • 12-16 ounces chocolate chips (semisweet, milk, dark chocolate, or a combination – add more or less chocolate depending on your taste)
  • 1 ½ cups chopped nuts (optional)


  1. Preheat the oven to 350 degrees F and line 1 or 2 baking sheets with parchment paper.
  2. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars.  Add the eggs and vanilla extract and mix to combine.
  3. After measuring out the rolled oats, place them in a food processor and process them until they turn to powder.
  4. Place all of the dry ingredients (oatmeal powder, flour, salt, baking powder & baking soda) in a separate bowl and whisk to combine.
  5. Add the dry ingredients to the mixer and mix until fully incorporated.  Then add the chocolate and nuts and mix to combine.  Place rounded tablespoon-sized balls of dough on the cookie sheets (a cookie scoop works well for this).
  6. Bake for 10-12 minutes at 350 degrees F.  Cool the cookies on the cookie sheets for 2 minutes and then transfer them to a wire rack to cool completely.

Yield:  Approximately 5 dozen cookies

Source: Adapted from a family friend

One Year Ago: Beach Ball Sugar Cookies

Thick and Chewy Chocolate Chip Cookies

The name of these cookies says it all – they are chocolaty, chewy and thick.  Even though they are large cookies, it’s still hard to eat just one!  My sister gave me this recipe, and it’s originally from the Baking Illustrated cookbook.  She said these are the best chocolate chip cookies she’s ever made, and I definitely have to agree with her!

One thing I like about this recipe is that it is so quick to make.  It literally took me less than 20 minutes to mix up the dough and put the cookie dough on the cookie sheets.  A few things  that speed up this process for me are to use a kitchen scale to measure the flour and sugars.  Then you don’t have to fumble around with different sized measuring cups, and it’s also more accurate.  Another trick is to use a ¼ cup cookie scoop to measure the dough balls before baking.  This is so much faster than “guessing” the amount of dough for each cookie, and the squeeze handle on the cookie scoop makes it so easy to release the dough onto the pans.  It also ensures that all of the cookies will be exactly the same size.

I first made these cookies last summer for a BBQ (they were devoured so quickly!), and I made them again this past weekend to have on hand for whenever I get a cookie craving!  If you have extra cookies, I recommend storing them in a freezer-safe Ziploc bag to keep them fresh.  Eric likes to eat them crunchy and cold straight from the freezer, but I prefer to warm them in the microwave for 30 seconds – this makes them soft and gooey, just like they are when they come out of the oven.  Whether you prefer to eat them cold or warm, they are delicious!  And, truth be told, there are only 2 cookies left in my freezer… and I only made these 4 days ago.  Maybe having cookies on hand tempting me from the freezer is not such a good idea after all! :)

Thick and Chewy Chocolate Chip Cookies

(print recipe)


  • 2 cups plus 2 tablespoons (10 5/8 ounces) unbleached all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 12 tablespoons (1 ½ sticks) unsalted butter, melted and cooled until warm
  • 1 cup packed (7 ounces) light or dark brown sugar
  • ½ cup (3 1/2 ounces) granulated sugar
  • 1 large egg plus 1 egg yolk
  • 2 teaspoons vanilla extract
  • 1-1 ½ cups semisweet chocolate chips


  1. Adjust the oven racks to the upper- and lower-middle positions and heat the oven to 325 degrees.  Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray.
  2. Whisk the flour, baking soda, and salt together in a medium bowl; set aside.
  3. Either by hand or with an electric mixer, mix the butter and sugars until thoroughly blended.  Beat in the egg, yolk, and vanilla until combined.  Add the dry ingredients and beat at low speed just until combined.  Stir in the chocolate chips to taste.
  4. Roll a scant ¼ cup of the dough into a ball (a ¼ cup cookie scoop works great for this).  Place the formed dough balls on the prepared baking sheets, spacing them 2 ½ inches apart.
  5. Bake until the cookies are light golden brown and the outer edges start to harden yet the centers are still soft and puffy, 15 to 18 minutes, rotating the baking sheets front to back and top to bottom halfway through the baking time.  Cool the cookies on the sheets.  Remove the cooled cookies from the baking sheets with a wide metal spatula.

Yield: about 18 large cookies

Source: slightly adapted from Baking Illustrated

Using a cookie scoop makes measuring out the dough so easy!

See how thick these cookies are?

Since Valentine's Day is coming up, I added a few M&Ms to these cookies to make them look a little more festive!

Chocolate Chip Cookie Cupcakes & Cookie Dough Frosting

Chocolate Chip Cookie Cupcakes & Cookie Dough Frosting

I absolutely adore chocolate chip cookies (who doesn’t?!) so when I stumbled upon this recipe for chocolate chip cookie dough cupcakes, I just knew that I had to make them.  To save time, I made a few modifications to the original recipe.  The recipe calls for little balls of (eggless) cookie dough to be placed in the centers of the cupcakes, but I didn’t have time to make the cookie dough filling, so I skipped this step.  (If I have more time next time, I will try this).  The cupcakes were so delicious!  They tasted like a chocolate chip cookie, only with the fluffy, cakey texture of a cupcake.  And like chocolate chip cookies, the cupcakes were very easy to make and used common ingredients that I already had in my pantry and fridge.

I frosted the cupcakes with cookie dough butter cream frosting, using a Wilton star piping tip and a disposable pastry bag.  If you’ve never tried cookie dough frosting before, you are missing out!  The frosting was creamy, fluffy, and sweet- yum!  It tastes just like cookie dough, which makes sense, because the ingredients in the frosting are very similar to the ingredients found in chocolate chip cookie dough.  I topped the frosted cupcakes with mini chocolate chips and grated chocolate.

This was a fantastic recipe, and I can’t wait to make it again!

Recipes Adapted  from: Annie’s Eats Blog

Chocolate Chip Cookie Cupcakes

(print recipe)


  • 3 sticks unsalted butter, at room temperature
  • 1 ½ cups light brown sugar, packed
  • 4 large eggs
  • 2 2/3 cups all-purpose flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • ¼ tsp. salt
  • 1 cup milk
  • 2 tsp. vanilla extract
  • 1 cup chocolate chips (semisweet or bittersweet)


  1. To make the cupcakes, preheat the oven to 350° F.  Line two cupcake pans with paper liners (24 total).  In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and brown sugar.  Beat together on medium-high speed until light and fluffy, about 3 minutes.  Mix in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
  2. Combine the flour, baking powder, baking soda, and salt in a medium bowl.  Stir together to blend.  Add the dry ingredients to the mixer bowl on low speed, alternating with the milk, beginning and ending with the dry ingredients, mixing each addition just until incorporated.  Blend in the vanilla.  Fold in the chocolate chips with a spatula.
  3. Divide the batter evenly between the prepared cupcake liners.   Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.  Allow to cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.

Yield: 24 cupcakes; Cupcake recipe can be halved to yield 12 cupcakes.

Cookie Dough Frosting

(print recipe)


  • 3 sticks unsalted butter, at room temperature
  • ¾ cup light brown sugar, packed
  • 3½ cups confectioners’ sugar
  • 1 cup all-purpose flour
  • ¾ tsp. salt
  • 3 tbsp. milk
  • 2½ tsp. vanilla extract


  1. To make the frosting, beat together the butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment until creamy.  Mix in the confectioners’ sugar until smooth.  Beat in the flour and salt.  Mix in the milk and vanilla extract until smooth and well blended.
  2. Frost the cupcakes as desired, sprinkling with mini chocolate chips and grated chocolate for decoration.

For decoration: Mini chocolate chips & grated chocolate

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