Peanut Butter Overload Cookie Bars

 Guess what?

I may just be back in action for a little while.

Oh how I have missed all of you......

I have decided to celebrate my own return.

Funny, huh?

I am going to celebrate with these Peanut Butter Overload Cookie Bars.

These come from A Kitchen Addiction. 

I made a sinful change though.....

You can't have peanut butter without chocolate.

So I combined the two most deadliest world sins.....

peanut butter

&

dark chocolate

Please forgive me "A Kitchen Addiction",

but if we are going to overdose (overload) I want to go out with love.

And I love dark chocolate!

Peanut Butter Overload Cookie Bars

1/4 c. butter, softened
3/4 c. peanut butter
1/2 c. brown sugar
1/4 c. sugar
1 egg
1 tsp. Rodelle vanilla
3/4 c. all purpose flour
1/2 tsp. salt
1/2 tsp. baking soda
1/2 c. quick oats
3/4 c. Reese's Mini peanut butter cups, un-chopped
1/3 c. dark chocolate chips

Preheat oven to 350 degrees F. Lightly spray an 8x8 or 9x9 pan.
In a large bowl of a stand mixer lightly cream together butter, peanut butter, and sugars. Add egg and vanilla and beat until well combined.
In a small bowl whisk together the flour, salt and soda. Add dry ingredients to wet ingredients and beat until combined. Stir in oats. Stir in peanut butter cups and chocolate chips.
Press dough into the bottom of the baking pan. Bake for 12 to 15 minutes (mine took like 20-25) or until edges are golden brown and center is set.
Allow to cool for 15 minutes before cutting into bars.

Doubletree Hotel Copycat Chocolate Chip Cookies

 Everyone LOVES cookies, right?

And a cookie with the perfect amount of softness and crunch 

is usually a hit at any kind of function.

Whether it be treating associates (which I did),

family gatherings,

pot lucks,

or just making a batch to satisfy a craving.

This is the perfect cookie!

Thanks to The Little Kitchen I was able to create a cookie that

my associates loved.

Within minutes this cookie was demolished.

Since I followed this recipe exact there is no need for me to

type out the recipe.

You can find it at The Little Kitchen.

If you are looking for a GREAT chocolate chip cookie,

look no further.....

The blended oats in this recipe make this cookie irresistible.

And by the looks of my photos, can you tell I was in a hurry?

My Famous Chocolate Chip Cookies

 These chocolate chip cookies are usually begged for.

Yup, my significant other loves these cookies.

For sure a "win a man over through their stomach" cookie.

They are so simple to put together too.

 Sean, my significant other, always asks, 

"Can I eat them till I get sick?"

He loves them that much.

Whip some of these up for your family to see what kind of reaction YOU get.

I guarantee they will love them.

My Famous Chocolate Chip Cookies

4 1/2 c. bread flour

1 tsp. baking soda

1 tsp. baking powder

1 1/2 c. butter, soft

1 1/4 c. sugar

1 1/4 c. light brown sugar, packed

2 eggs

1 TBS vanilla

1 (12 oz.) pkg. semi sweet chocolate chips

Can add chopped walnuts if you like

Heat oven to 375 degrees F.

Combine flour, baking soda, and baking powder in a medium size bowl. Set aside.

Combine butter, sugar, and brown sugar in a mixing bowl. Mix on medium speed until creamy. Add eggs and vanilla and continue beating until well combined. Turn to low speed and add flour mixture slowly until everything is incorporated. Stir in chocolate chips. 

Scoop dough with 1/4 c. sized scoop (I use my largest cookie scoop) and place 2 inches apart on ungreased cookie sheet. Bake for 10-14 minutes. Leave cookies sit on baking sheet for about 5 minutes before removing to cookie cooling rack.

This recipe is linked to:
Foodie Friends Friday

Nestle Toll House Oatmeal Scotchies

 When I think back to my childhood, most of my memories of

cookies are the cookies that were made from the back of a 

Nestle Toll House morsel bag.

And one of my favorite Nestle Toll House cookies

was the Oatmeal Scotchie.

The chocolate chip recipe was pretty darn good too.

Sometimes you just gotta have a Nestle Toll House cookie.

Not much to say in this blog post because we all know

that Toll House cookies are the BEST.

Oatmeal Scotchies

1 1/4 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cinnamon
1 c. butter, soft
3/4 c. granulated sugar
3/4 c. packed brown sugar
2 large eggs
1 tsp. vanilla extract
3 c. old fashioned oats
1-12 oz. bag Nestle Toll House butterscotch morsels
1 c. sweet flaked coconut

Preheat oven to 375 degrees F.
Combine flour, baking soda, salt, and cinnamon in a small bowl. Beat butter, granulated sugar, brown sugar, eggs, and vanilla extract in large mixer bowl. Gradually beat in flour mixture. Stir in oats, morsels, and coconut. Drop by rounded TBS onto ungreased baking sheets.
Bake for 7-8 minutes for chewy cookies or 9-10 minutes for crisp cookies. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Recipe for Pie Crust Christmas Cookies

Don't you just love the Christmas holidays?

What I love most about it is the cookies and candies that

represent Christmas, family, and eating.

I would be completely content with holiday food over any

kind of gifts. That's just the way I roll....

 I love preparing for the baking day.

Gathering cookie cutters (first locating them from their yearly hiding place),

sprinkles

cookie sheets

rolling pins

and pastry cloth. 

 This year I decided to try a little something different.

Don't get me wrong,

I love my family tradition cut-out cookies

(the best in the world),

but I'm thinking pie crust.

I love pie crust!

And sprinkled with cinnamon/sugar.....

It's the BOMB!

So, I'm making pie crust cookies.....

 The pie crust recipe that I used sort of represents a sugar cookie,

and I'm even considering making a pie with it

(not a pie maker here),

because this crust recipe comes together great and is so easy to work with.

 Since the photos of these cookies turned out

AWE(use high pitch)SOME!

I thought I would continue the holiday spirit and have you

look at all of them.....

Well, you don't have to if you don't want to.

Myself, I love looking at pictures.
Below you find some great Christmas cookie recipes
and lots of pictures.....

 Come on over and join us at the Daily Dish
for some great cookie recipes.
Almost 12 bloggers that have connected to bring you great
foodie information, tips, recipes, and lots of news.....
If you stick with Daily Dish, there is no reason you would need
a cookbook.
Serious!
Tons of recipes!
You can find us at:
www.foodiefriendsfridaydailydish

 Here is the recipe!

Pie Crust Christmas Cookies

1 egg

6 TBS sugar

1 pinch salt

3 c. all-purpose flour

1 c. cold butter cut into pieces

4 TBS water

Preheat oven to 400 degrees F.

In a small bowl mix egg and sugar together. In a separate bowl, combine salt and flour. Cut in butter using a pastry blender until tiny crumb form. Stir in egg mixture, then knead dough into a smooth ball. As I was kneading I added the water. I only used 4 TBS to form a soft dough. Wrap in saran and place in refrigerator for 15 minutes.

Roll dough to 1/4 in. thick and use floured cookie cutters to cut out shapes. Repeat until all dough is used. Sprinkle with cinnamon/sugar mixture (heavy), and sprinkle with colored sugar. Bake in oven for 8-10 minutes. Keep an eye on them because you don't want them to get too brown. When the bottoms start to brown is when I took mine out.

This recipe is linked to:
Weekend Potluck ~ The Better Baker
Foodie Friends Friday

Taste of Home Cinnamon Candy Cane Cookies

 Christmas is coming!

Christmas is coming!

Christmas is coming!

 Now that you know Christmas is coming, I'll share with you

a Taste of Home cookie recipe that I truly fell in love with.

I am not one that likes to put a lot of effort into a recipe,

especially cookies.

But when I ran across this recipe in the new Taste of Home

Special Edition Best Loved Cookies and Candies,

I knew that my negative thoughts on effort needed to be

thrown out the window.....

I even went a step further and dipped the ends in white chocolate,

and even sprinkled them with Christmas sprinkles.

For some reason Taste of Home boosted my mood for 

the holidays.

I'm usually known as the Grinch.  

This is definitely one great cookie and worth all

the twisted effort....

Cinnamon Candy Cane Cookies

1 c. butter, soft

1 c. confectioners' sugar

1 egg

1 tsp. vanilla extract

2 1/2 c. all-purpose flour

3/4 tsp. salt

1/2 c. red-hot candies, crushed

1/2 tsp. ground cinnamon

Red food coloring

In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in egg and vanilla. Combine flour and salt; gradually add to creamed mixture and mix well. Divide dough in half. Mix red-hots and cinnamon into one half; tint with food coloring if desired.

Shape 1 1/2 tsp. plain dough into a 4 1/2 in. rope. Shape 1 1/2 tsp. red dough into a 4 1/2 in. rope. On an ungreased baking sheet, place ropes side by side; press together lightly and twist. Curve top of each cookie down to form handle of cane. Repeat with remaining plain and red dough, placing 2 in. apart on baking sheets. 

Bake at 375 degrees F. 7-10 minutes or until lightly browned. Cool for 1 minute before removing to wire racks to cool completely. 

Melt four blocks of white chocolate in a double boiler over low heat. Once chocolate is melted and cookies are completely cool, dip the uncurved end of the cane cookie in the chocolate. Sprinkle with Christmas candy sprinkles. Allow to dry on waxed paper and store in an airtight container.

This recipe is linked to:
Foodie Friends Friday Daily Dish
Weekend Potluck ~ The Better Baker

Pinterest & Spontaneous Treasures Thursday

 The month of December is always crazy for any family.

It seems like December always whisks by without even knowing its there.

So to keep December simple,

I plan on keeping my meals simple.

And try and stick with low calorie since there are lots of 

Christmas feasts ahead. 

I ran across this recipe at Kaylyn's Kitchen. 

I love roasted vegetables, and green beans is one of my favorites.

So when I noticed these green beans and mushrooms I knew I had to make it.

But wait!

I have a mushroom hater in the house.

So quickly I had to come up with a replacement.

I decided to place sliced red potatoes in place of the mushrooms.

This dish is in my oven as I type.

Anything with Balsamic vinegar I tend to love. 

I'm anxious to see how this 

Roasted Green Beans with Red Potatoes, Balsamic, and Parmesan

turns out. 

 Along side my green beans I would love to see this 

Fiesta Lime Chicken from Rachel Schultz.

I think they would pair perfectly.

 And just to keep the holiday in check, these sweet little

Candy Cane Snowballs would be perfect to top off this meal.

This recipe comes from Cooking During Stolen Moments.

I hope you enjoy this as much I KNOW I will.

No-Bake Cookies: Because You Need a Break Right About Now

 How many of you have started prepping your 

Thanksgiving meal for tomorrow?

If I was making a meal this year, I would have started

prepping yesterday. I love getting my sides and

desserts ready and out of the way. I even make up

cheese and veggie trays ahead.

This is one dessert that is sure to win over your guests.

Who does not like no-bake cookies?

 And they are so easy to throw together.

A small cookie that packs a BIG punch.

No-Bake Cookies

2 c. sugar
1 tsp. vanilla
1/4 c. baking cocoa
pinch of salt
1/2 c. milk
1 stick butter
1/2 c. peanut butter (I used crunchy)
4 packets instant oatmeal (I used maple/brown sugar)
And enough old fashioned oats to equal 3 c.

Mix in pan: sugar, cocoa, milk, butter, salt
Heat to boiling on medium heat
Take off of heat and let it cool for 1 minute
Add vanilla, peanut butter, and oatmeal - stir well
Drop by TBS onto wax paper (or however big you want your cookie)
Let cool completely


This recipe is linked to:
Cast Party Wednesday ~ Lady Behind the Curtain
Foodie Friends Friday

Thanksgiving Buzz ~ Pumpkin Cheesecake in Gingerbread Cups

 Thanksgiving

Starting in November, it is always buzz, buzz about Thanksgiving.

But do you know what Thanksgiving means?

GREAT FOOD!

I look forward to Thanksgiving every year for the kitchen aromas,

spices, and PUMPKIN PIE.

But since I am not a pie maker....

No really!

I can't make a pie crust to save my life.

So I let someone else make it and I just dive in with two forks.

Now these little pumpkin cheesecake in gingerbread cups....

Yes, I can do these.

 I had a little help from Betty with this one.

But that little bit of help made these so easy to make.

These disappeared so fast....

You have got to try, and one went to school.....

You have got to try, and one went to the neighbors.....

You have got try, and one went to work.....

You know how it goes, right? 

 I used Betty's cookie dough and pressed it into a muffin pan to form a cup.

About a golf ball size.

 Then I poured in the pumpkin cheesecake filling. 

I made sure everything was below the edge of the muffin cup.

Pumpkin Cheesecake Filling

4 oz. cream cheese, soft

1 tsp. pumpkin pie spice

7 oz. sweetened condensed milk

1 egg

7 oz. pumpkin puree

Chopped walnuts to place on top before baking

Heat oven to 375 degrees F.

Mix cookie dough according to package directions. Divide and press into muffin cups.

Mix all the cheesecake ingredients in a mixer until smooth. Pour into gingerbread cups.

Bake 15-20 minutes, or until cheesecake is set in the center.

 Let the cups cool completely. Top with whipped cream.

Store the leftovers (if there are any) in the refrigerator.  

This recipe is linked to:
Foodie Friends Friday
Weekend Potluck ~ The Better Baker
Farm Girl Friday Blog Fest

How To Put Cookie 'n Cream In A Cookie: Cookies 'n Cream Cookies

 I have been on an cookie kick for some reason.

Maybe it has something to do with the cooler temperatures.

If I turn on the oven to make cookies, I don't have to turn on the furnace.

My theory, anyway.....

The temperatures are right at that mark where you can dress to keep warm.

You don't have to have the furnace run all day. 

 How can there be such a thing as cookies 'n cream cookies.

Isn't a cookie already a cookie?

How can you add more cookie to a cookie?

Well, I'm about to show you how.

And just to let you know, these cookies are remarkable!

They disappeared out of my kitchen within 12 hours.

Cookies 'n Cream Cookies

1 c. butter, room temp
1 c. light brown sugar
1 pkg. (4.2 oz.) Oreo instant pudding and pie filling
1 TBS vanilla
2 eggs
2 1/4 c. bread flour
3/4 c. old fashioned oats
1 tsp. baking soda
1 tsp. salt
3 king sized packages Hershey's Cookies 'n Cream Drops, chopped
3/4 c. mini semi sweet chocolate chips

Preheat oven to 375 degrees F.
In a stand mixer cream together butter, pudding mix and sugar. Add in eggs and vanilla and mix until combined. Turn mixer to low and slowly add in flour, baking soda, salt and oats.
Stir till combined.
Stir in chopped candy and chips.
Drop by TBS onto baking sheet (I used my med. sized cookie scoop). Dip the bottom of a glass in sugar and press each cookie ball slightly. Bake for 8-9 minutes, or until they slightly turn brown on edges. Do not over bake. Let cool on baking sheet for at least three minutes before removing to cooling racks.


This recipe is linked to:
Lady Behind the Curtain ~ Cast Party Wednesday
Foodie Friends Friday

Take A Look At This Sweetness: Tripped-Out S'more

 This is my experimental OOPS!!

OR

Maybe it's not an OOPS! at all.....

This is my version of a Tripped-Out S'more.

 The hot item this last summer was the Reese's S'more.....

Okay, peanut butter cookies have peanut butter.

Brownies have chocolate.

Marshmallow fluff has marshmallow.

And strawberry jam has strawberries.

But we all know that, right?

RIGHT!

But what if you put them all together?

HEAVEN!

 I made my peanut butter cookies first.

While the cookies cooled, I made my brownies.

As soon as the brownies came out of the oven,

piping hot,

I spread brownie on the bottom of one peanut butter cookie.

UMMMM Yeah, you know where the rest is going.

Add marshmallow fluff and strawberry jam.

Top with another peanut butter cookie....

Tripped-Out S'more

 But my next round making these bad boys,

and there is definitely a next round,

I'm going to do things differently.

As you can see, the fluff melted on the hot brownie.

I am going to let my brownie cool on the cookie

and then add the fluff.

I'm also going to add peanut butter chips to the cookie recipe.

Just for more OOMF on the peanut butter.

I sent some of these cookies with my daughter to take to work with her.

Within minutes.....she was calling me with orders from her coworkers.

How cool is that?

See, I told you there would be a next time.

Peanut Butter Cookie

1 stick butter, room temp

1/2 c. Peanut Butter

2 oz. cream cheese

1 c. brown sugar

1 egg

2 c. all-purpose flour

1/4 tsp. baking powder

1/4 tsp. salt

1 tsp. Vanilla Extract

1/2 to 3/4 c. peanut butter chips (opt.)

Preheat oven to 325 degrees F. 

Cream butter, peanut butter, cream cheese, sugar, vanilla and salt together. Add in egg and mix until combined. Slowly add in flour and baking powder, adding about a half a cup at a time, until cookie dough forms. Using a large cookie scoop, place dough balls on a cookie sheet. I used a fork dipped in cinnamon/sugar to make the cris-cross design, pressing lightly. Bake for 8-10 minutes. Let cookies sit on Cookie Sheet for a few minutes before removing to cooling rack.

Brownie (or you can use the Brownie mix of your choice)

1/2 c. butter, melted

1 c. sugar

1 tsp. vanilla extract

3 TBS chocolate syrup

2 eggs

1/2 c. all-purpose flour

1/3 c. Cocoa Powder

1/4 tsp. baking powder

1/4 tsp. salt

1/2 c. mini semisweet chocolate chips

1/4 c. milk chocolate chips

Preheat oven to 350 degrees F.

In large bowl sift together flour, cocoa powder, baking powder, and salt. Set aside.

In a large bowl stir together butter and sugar. Ad and stir in vanilla and syrup. Add eggs, one at a time and mix well (I use a whisk).

Gently fold in flour mixture until well blended. Stir in chocolate chips. Spread batter into a brownie pan (I used a 10 inch round) and bake for 30-35 minutes.

Additional ingredients:

Marshmallow Fluff

Strawberry Jam

This recipe is linked to:
Miz Helen's Country Cottage ~ Full Plate Thursday
Foodie Friends Friday
The Better Baker ~ Weekend Pot Luck