Peanut Butter & Oatmeal Chocolate Chip Cookies

So to say it's been a while is probably being nice. Its been just shy of two months since my last post and tons has happened since. I have started a new job which I am quickly growing to love. However, the transition period was a bit hectic at times. But there are no excuses and I am promising to try my best to get back to a set blogging schedule with lots of delicious new content. Also, I am shocked to announce I have surpassed the 100,000 views mark. I cannot even believe it! As for now, let's kick it back off with none other than a chocolate chip cookie recipe with a twist!

So here is what you will need to get you 2 dozen cookies

1/3 cup creamy peanut butter
2 tbsp olive oil
3/4 cup granulated sugar
1/3 cup unsweetened almond milk
1 tsp vanilla extract
1 cup all purpose flour
1/2 tsp baking soda
1/2 tsp kosher salt
1 cup oats (I had old fashioned on hand and chopped them up a bit)
1/2 cup chocolate chips
Extra salt, for sprinkling on top

First, make sure you preheat the oven to 425F degrees. Then start off by mixing together the peanut butter, olive oil, sugar, almond milk and vanilla in a large bowl. This would ideally be done in your stand mixer or with a hand mixer since the peanut butter can be very sticky.

Next, whisk together the flour, baking soda and salt so that it is all well combined.

Slowly but surely combine the dry ingredients into the wet using a mixing spoon. I found working with a rubber spatula/spoon was easiest, again due to the stickiness of the peanut butter.

Finally, toss in your oats and chocolate chips and give everything one more good stir.

You really want to make sure the chocolate chips are scattered all throughout the cookie dough.

Line your baking sheet with a piece of parchment paper and spoon out 1 tbsp scoops of dough.

Bake for 8-10 minutes. The cookies should still be soft, but the tops will begin to brown. Once you remove them from the oven, immediately sprinkle with extra salt. Let them rest for about 2 or 3 minutes and then transfer to a wire cooling rack.

Try to allow them to cool without eating them all so they stiffen up a bit. Then eat them all up to your heart's content. Enjoy!

Chocolate Chip S'mores Cookies

With the warm summer nights slipping away from us, I am trying to hold on to every last bit of summer I can before jumping into fall. With that said, these cookies are a great way to reminisce of summer, even if it is too cold to sit around the table outside. One of my favorite parts of summer is to toast marshmallows over the fire and make s'mores. These cookies are filled with all that great s'mores flavor and can easily get you there in the comforts of your kitchen.

Recipe yields 24 cookies

Ingredients 

3/4 cup unsalted butter

1/2 cup granulated sugar

1/2 cup light brown sugar

1 large egg

1 tsp vanilla extract

1 1/4 cup all-purpose flour

1 cup graham cracker crumbs

1/2 tsp salt

1/2 tsp baking soda

1 cup chocolate chips

1 cup marshmallows

24 chocolate squares (I used ones filled with sea salt and caramel, but chose any flavor you like)

Preheat the oven to 350F degrees. In a food processor, place 3-4 graham crackers and pulse until you have one cup of evenly sized crumbs.

In a mixing bowl, combine the graham cracker crumbs, flour, salt and baking soda.

In the bowl of your stand mixer, beat the butter and sugars until light and fluffy.

Add the egg and vanilla extract and continue to beat until fully incorporated.

Slowly mix in the dry ingredients until they are fully incorporated and there are no white streaks of flour. Use a spatula to scrape down the sides of the bowl and get all the ingredients in there.

Add in the chocolate chips and give it one more good mix.

Line your baking sheet with parchment paper and using a cookie scoop, place the cookie dough onto the tray. Bake in the oven for 7 minutes.

Once you remove the cookies from the oven, immediately press a handful of marshmallows on top and return to the oven for 2-3 additional minutes (or until the marshmallows are melted.)

Push the chocolate squares onto the melted marshmallows and let the cookies cool. After 5 minutes, remove the cookies to wire cooling rack.

Serve these cookies at your next BBQ for all the familiar flavors of a s'more that everyone loves.

Coconut Macaroons Drizzled with Chocolate

Coconut macaroons drizzled with chocolate are by far one of my all time favorite cookies. Wherever I go, if I see them, I must have one. They are so light and airy on the inside with a crispiness on the outside that is just unbeatable. Even without the chocolate drizzle, they are delicious. But lets be honest, a chocolate drizzle can only take something from delicious to excellent! These cookies are by far one of my most requested. Whenever I bring them around, people beg me for me. Little do they know, these come together in no time and couldn't be easier to make. With a few simple ingredients, you are on your way to heaven in no time. These cookies are the little cloud puffs that are going to take you there. Enjoy the ride!

Recipe yields about 21 cookies

Ingredients
3 large egg whites
1 1/2 tsp vanilla extract
1/2 cup granulated sugar
Pinch of kosher salt
14 oz sweetened, shredded coconut
4 oz bittersweet chocolate (I used 60%)

Preheat the oven to 325F degrees. Line two baking sheets with parchment paper or silpat mats. In a small bowl, separate the egg whites from the egg yolks. I suggest doing this in a separate bowl, away from the rest of your ingredients. That way, if you get some yolk in the egg white, you don't ruin a bunch of ingredients, but rather just one egg.

Add your egg whites to a large mixing bowl along with the sugar, salt and vanilla extract. Using a hand mixer (or your stand mixer) whisk on high speed until the whites become light and foamy.

Add the shredded coconut to the bowl and gently mix into the wet ingredients with a spoon.

Using a cookie scoop, place mounds of the batter onto the baking sheets (about 1 1/2 - 2 tablespoons each). Place the cookies in the oven for 20-22 minutes, or until the edges and tips are golden brown.

Remove from the oven and let cool for 5minutes on the pan before moving to a cooling rack.

While the cookies are cooling, melt your chocolate so it is smooth and dreamy. Drizzle the chocolate over the tops of the cookies. If your feeling really adventurous, dunk the whole top half right into the chocolate. Place the cookies back on the parchment paper and into the refrigerator for the chocolate to harden. At any point (even when the chocolate is still dripping off the edges), serve & enjoy!

These keep well in a sealed container in the refrigerator for up to one week. However, I doubt they will make it that long without everyone around eating them up!

'Healthy' Peanut Butter and Chocolate Chunk Cookies

There are few pairings I love more than peanut butter and chocolate. To make it even better, its healthy peanut butter and chocolate. When I hear healthy cookies, that registers as one thing, I can eat more without feeling guilty. Whenever it ends with me getting to eat more cookies, I am in! These easy peanut butter chocolate chip cookies are the perfect answer to your cookie craving without all the excess calories to throw you off track. These are chewy and creamy and delicious.

Recipe yields 12 cookies

Ingredients
1 cup creamy peanut butter (regular is best, leave the organic on the shelf for this one)
1 cup light brown sugar
1 large egg
1 tbsp vanilla extract
1 tsp baking soda
1/2 cup semi-sweet chocolate chunks

In the bowl of a stand mixer, add the peanut butter and brown sugar. Mix until well combined and smooth.

Add the egg and vanilla to the bowl and beat until fully incorporated. Then add the baking soda and beat to incorporate.

Add the chocolate chunks to the bowl and stir in. Cover and refrigerate the dough to harden up, about an hour. (You can leave it in the refrigerator for up to 5 days before baking the cookies.)

Just before it is time to take out the dough, preheat the oven to 350F degrees. Using a cookie scoop, place balls of cookie dough onto a baking sheet lined with parchment paper or a Silpat mat. Using the back of wooden spoon, pat down the top of the cookies to slightly flatten them. Place in the oven and bake for 7-8 minutes.

Keep a close eye on your cookies, they might seem undercooked but they will come together as they cool. Remove from the oven once the edges have browned and let cool on the baking sheet. Enjoy!

Nutty Chocolate Chip Cookies

I have a confession to make, I love chocolate chip cookies. Big ones, small ones, crispy, crunchy, soft and fluffy. I love them all. Today is a recipe for a nutty chocolate chip cookie with a crispy exterior. By switching the sugar for corn syrup, these cookies become nice and crisp on the outside when in the oven. The ground walnuts keeps the insides soft and nutty. These are my favorite for dipping into a cold glass of milk.

Recipe yields 18 cookies

Ingredients
1/2 cup shortening
3/4 cup light corn syrup
1/2 tsp vanilla extract
1/2 tsp baking soda
1/2 tsp salt
1 1/4 cup all-purpose flour
1 cup semi-sweet chocolate chips
1/2 cup ground walnuts

Preheat the oven to 350F degrees. Add the shortening to the bowl of your stand mixer and mix with the paddle attachment for about one minute. Add the corn syrup, vanilla extract, baking soda and salt to the bowl and continue to mix until well combined.

In small batches, add the flour and mix until just incorporated.

Add the chocolate chips and walnuts to the bowl and stir in.

Using a cookie scoop, scoop cookie dough onto a lined baking sheet. Bake for 15-18 minutes or until the edges are golden and crisp.

Remove from oven and pat down the centers if they are still domed. Let cool on a wire cooling rack. Enjoy with a nice cold glass of milk!