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!

Apple Nachos

The first day of school is right around the corner and quick, healthy snacks are an afternoon essential. I might not be in school anymore, but I still like the idea of a healthy afternoon snack. These apple nachos are a sweet, but smart, treat and come together in under 5 minutes. I chose to use two different types of apples to add some more flavors. Feel free to switch up the toppings to your liking. I am sure these would be great with some dried berries or butterscotch chips.

Recipe yields 2-3 servings

Ingredients 

2 apples (I used 1 Gala and 1 Golden Delicious)

3 tbsp creamy organic peanut butter

2 tbsp shredded coconut

2 tbsp sliced almonds

2 tbsp chopped pecans

2 tbsp semi-sweet chocolate chips

Core and slice the apples. Arrange on a plate and drizzle with peanut butter. Sprinkle with toppings. Enjoy!

'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!

Birthday Monster Cookies

Today is my 24th birthday and being the cookie lover that I am it has been tough trying to decide what kind of cookies I wanted for my celebration. Finally, I decided since it is my birthday I should not have to choose only one. Instead, I made these monster cookies that combine a bunch of my favorite flavors into one awesome cookie. Honestly, this cookie has everything I could think of and it tastes delicious, too!

Recipe yields 24 cookies

Ingredients
1/2 cup unsalted butter
1/2 cup light brown sugar
1/4 cup granulated sugar
3/4 cup creamy peanut butter
1 large egg
1 tsp vanilla extract
1/2 tsp baking soda
1/2 tsp kosher salt
1 1/4 cups all-purpose flour
1/2 cup quick oats
1/2 cup M&M's
1/2 cup chocolate chips (I used semi-sweet)
1/4 cup butterscotch chips
1/4 cup chopped walnuts 

Preheat the oven to 350 degrees. In the bowl of your KitchenAid stand mixer, cream together the butter and sugars until smooth.

Add the peanut butter and cream until incoporated.

Next, add the egg and then the vanilla extract. Mix in the baking soda, salt and half the amount of flour. Once combined, add the other half of flour.

Using a big spoon, mix in the quick oats by hand. Start by adding your chocolate chips.

Then comes the M&M's, butterscotch chips, chopped walnuts, and anything else you might want to throw in there. Mix it all together to evenly distribute all those delicious add-ins.

Line a baking sheet with parchment paper and scoop out balls of dough on the paper. I used my 1.5 tablespoon cookie scooper and I had 2 dozen of the perfect sized cookies. Not too massive, but thick and delicious. Place the cookies in the oven and bake for 8-10 minutes.

Once the cookies are browned on the bottom edges, remove from the oven and let rest on the baking sheet for 5 minutes or so before transferring them to a wire cooling rack.

These cookies are a real treat and I am sure you will enjoy them! If you manage to have any left over, store in an air tight container.

Reese's Peanut Butter Egg Cookies

Happy Easter, everyone! It has been a long 40 days, but I can finally eat cookies again. I can't think of a better way to jump back into them, then with my favorite Easter candy - Reese's peanut butter eggs. If you like Reese's peanut butter cups, then you will love these eggs, which are filled with creamy peanut butter and a milk chocolate coating.

This year's masterpieces:

Recipe yields 24 cookies

Ingredients
3/4 cup unsalted butter
3/4 cup light brown sugar
1/4 cup granulated sugar
1 large egg
1 tsp vanilla extract
2 cups all-purpose flour
2 tsp cornstarch
1 tsp baking soda
1/2 tsp salt
5 Reese's peanut butter eggs

In the bowl of your stand mixer, mix together the sugars and butter until smooth and creamy.

Add your egg and vanilla, and mix on medium speed until egg is completely incorporated. In a separate bowl, whisk together flour, cornstarch, baking soda and salt. In batches, add your dry ingredients to the mixer.  Mix until just incorporated, being sure not to overmix.

Cut your eggs into little bite sized pieces. Add them to the cookie dough and mix together with a spoon.

Cover the bowl and refrigerate the dough for at least 30 minutes. As the dough is chilling in the refrigerator, preheat the oven to 350 degrees and line a baking pan with parchment paper.

Using a cookie scooper, spoon 1 tbsp of dough onto the prepared baking sheet. Place in the oven and bake for 8 minutes.

Remove from oven and let the cookies rest on the baking sheet for 2 minutes before transferring to a wire cooling rack.

Serve and enjoy with your Easter feast!

Peanut Butter Swirl Brownies

Man do I have a delicious treat for you. Gooey and fudgy chocolate brownies with a peanut butter swirl. If you are a regular, my love for chocolate and peanut butter treats is no news to you. They are the perfect balance; create the most perfect harmony. You are going to love these brownies because the rich chocolate texture and the smooth peanut butter is a marriage made in heaven.

Recipe yields 12 brownies

Ingredients
1 cup unsalted butter
12 oz bittersweet chocolate
4 large eggs
1 tsp vanilla extract
1 1/2 cups granulated sugar
1 cup flour
1/4 tsp salt
1/2 smooth peanut butter
1/4 cup semisweet chocolate chips

Preheat the oven to 350F. In a large bowl over a pot of boiling water, melt the butter and chocolate until smooth.

Remove from the heat and whisk in the eggs, vanilla extract and sugar.

Add the flour and salt until just combined and you can no longer see any white patches from the flour.

A little more mixing to go.

Microwave the peanut butter for 30 seconds or so until it is a thinner consistency.

Prepare a 9"X9" baking dish with non-stick cooking spray. Pour in the brownie batter and spread it out with an offset spatula to create a flat surface.

Drop spoonfuls of the softened peanut butter on top of the brownie batter. Using the tip of a knife, gently create a swirled or marbled effect. Be careful not to swirl too much or you will begin to mix the batter and the peanut butter together. Sprinkle the top of the batter with chocolate chips and using the flat side of a spatula, gently push them down. (I'm sure peanut butter chips would be delicious as well!)

Place in the oven and bake for 40-45 minutes or until a tester comes out clean.

Remove from the oven and let cool completely. Cut into 12 brownies and serve. Enjoy!