Oatmeal Raisin Chocolate Chip Cookies

Oatmeal Raisin Chocolate Chip CookiesToday I took my mom grocery shopping. On an empty stomach. Bad decision. Whatever delicious smelling concoction they were making in the bakery department left an everlasting craving for something sweet in me all day. Good thing I was shopping with my mom and not alone. My growling stomach would have led me to load up the cart with all sorts of goodies!


  • 1 1/2 stick unsalted butter, room temperature
  • 1/2 cup sugar
  • 3/4 cup light brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon kosher salt
  • 2 3/4 cups rolled oats (I used quick cooking oats)
  • 1 cup raisins
  • 1/2 cup mini chocolate chips


  1. Preheat oven to 350 F degrees.
  2. Prepare your baking pans with parchment paper or silicone baking sheets.
  3. Add hot water to cover your 1 cup of raisins to plump them up. Drain any excess water after 5 minutes.
  4. In a large bowl, cream together butter, sugar and brown sugar until smooth. Beat in the eggs one at a time. Add vanilla extract and stir until fluffy.
  5. In a small bowl stir together flour, baking soda, cinnamon, nutmeg and salt. Gradually add the flour mixture to the butter and sugar mixture. ( About 1/3 of the flour mixture at a time.)
  6. Continue stirring until all the flour mixture is incorporated.
  7. Next stir in the oatmeal, raisins and chocolate chips.
  8. Roll dough into tablespoon sized balls onto prepared baking pans.
  9. Bake 8 to 9 minutes in the preheated oven, or until golden brown. Let cool for 2-3 minutes before transferring to a cooling rack to completely cool.
  10. This cookie dough made 3 dozen plus cookies for me. You can probably get 4 dozen out of it because you make your cookies uniform.

Oatmeal Raisin Choc Chip Cookies


Easy Cookie Bars

M&M Cookie Bar 2Do you need  a quick dessert or treat you can bake? Do you need something easy to make with the kids? Or perhaps, you just want something sweet to eat?  I wasn’t going to publish this recipe because it’s so simple and there’s probably hundreds of variations of it. But I haven’t made anything new to blog about this week. And I know I always like to find quick, semi-homemade recipes like this. So why not share?


  • 1 box yellow cake mix
  • 2 eggs
  • 1 stick unsalted butter, melted
  • 1/3 cup vegetable oil
  • 2 cups M&M’s  (I used 1 cup regular plain M&M’s and 1 cup dark chocolate M&M’s)


  1. Preheat your oven to 350 F degrees.
  2. Line a 9×9 baking pan with aluminum foil and coat the foil with nonstick cooking spray.
  3. In a large bowl combine cake mix, eggs, melted butter and oil. Stir until smooth.
  4. Stir in M&M’s and spread batter into prepared baking pan.
  5. Bake for 25-28 minutes or until lightly golden at the edges.
  6. Allow to completely cool before cutting into squares.

From five ingredients to tasty cookie bars!

Chocolate Cake Batter Cookies

Chocolate Cake Batter CookiesSo I tried the standard one package of cake mix, eggs and butter recipe. But those turned out more like circular brownies and not cookies.  Boo! This recipe has a few more ingredients, but I assure you it is still just as easy to make. And when you are done, you will have soft and chewy cookies.


  • 1 1/2 sticks unsalted butter, softened to room temperature
  • 1 cup light brown sugar
  • 1 egg
  • 2 teaspoons vanilla extract
  • 1 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 1/4 cup boxed chocolate or Devil’s Food cake mix (save the rest for another batch)
  • 1/2 teaspoon baking soda
  • 1 cup mini chocolate chips (or regular sized)
  • 1 container (3 ounces) rainbow sprinkles or more if you really like them to be colorful. I only had the one container.


  1. In a mixer, blend butter and brown sugar until fluffy. Add in egg and vanilla extract and mix for another 30 seconds.
  2. In another bowl, mix together flour, cocoa, cake mix and baking soda.
  3. Add flour mixture to blended butter and sugar mixture. Blend until combined.
  4. Add chocolate chips and rainbow sprinkles and combine by using a wooden spoon.
  5. Place cookie dough into the refrigerator to chill for 30 minutes.
  6. Preheat your oven to 350 F degrees.
  7. Prepare baking sheets with silicone mats or parchment paper.
  8. Roll dough into one tablespoon sized balls. About the size of a small walnut.
  9. Bake in oven for 8-9 minutes and let cool for a few minutes before transferring to a cooling rack.

You can use other ingredients instead of rainbow sprinkles, like chopped up mini peanut butter cups or different flavored baking chips. The combinations are up to you and your tastes. This recipe yielded 36 cookies. Enjoy!

Peanut Butter and Jelly Cookies

Peanut Butter and Jelly Cookies PlatedMy daughter is allergic to peanuts and my son out of solidarity and/or convincing from his older sister always thought he was too. Even to this day he will not eat peanuts. So I was deprived of making peanut butter and jelly sandwiches for them when they were younger. This also meant I never made peanut butter cookies back then either. Now that my kids are young adults and can fend for themselves, I find myself craving foods from my long lost childhood. Tonight, I caved in. Once in a while I find I need to treat myself to something sweet. I hope you treat yourself too.

This recipe yielded 32 cookies for me.


  • 1 1/4 cups all purpose flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon kosher salt
  • 1 stick butter, room temperature
  • 1/2 cup granulated sugar, plus additional for rolling
  • 1/2 cup light brown sugar
  • 1 cup creamy peanut butter
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • jam or jelly flavor of your choice


  1. In a small bowl add flour, baking powder and salt. Mix well. Set bowl aside.
  2. In a large mixing bowl add butter and both granulated and brown sugar. Mix until fluffy. About 1-2 minutes.
  3. Add peanut butter and mix another minute.
  4. Add egg and vanilla extract and mix until combined.
  5. Gradually add flour mixture to mixing bowl until just combined.
  6. Cover cookie dough with plastic wrap and refrigerate for an hour.
  7. Preheat oven to 350 degrees and line baking sheets with parchment paper or silicone mats.
  8. Use a 1 tablespoon sized cookie scoop. Shape the dough into a ball and roll it into a shallow dish with some granulated sugar. Place the cookies about two inches apart onto the prepared baking sheets. Discard any leftover sugar used for rolling the cookies.
  9. Bake the cookies for 10-12 minutes and the cookies are golden brown. Right after the cookies come out of the oven, make an indent in the center of each cookie using a clean 1 teaspoon measuring spoon. Use caution as the cookies will be very hot. Allow the cookies to cool for 5 minutes before transferring them to a cooling rack to fully cool.
  10. Once the cookies have cooled fill the center with 1/4 teaspoon of your favorite jam or jelly.

Peanut Butter and Jelly Cookies

Holiday Cranberry Chocolate Chip Cookies

Holiday Cherry Chocolate Chip CookiesOkay, so these cookies may not be the prettiest holiday cookies. But they may be some of the tastiest. I found some holiday red and green colored semisweet chocolate chips to up the festive factor. But you can use regular semisweet chocolate chips. Who can resist a chocolate chip cookie? Better yet, one with three types of chocolate chips plus dried cranberries? Leave some out for Santa. You might get an extra special gift.


  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • 8 tablespoons (1 stick) unsalted butter at room temperature
  • 1/2 cup sugar
  • 1/2 cup packed light brown sugar
  • 1 large egg
  • 1 cup chopped dried cranberries
  • 1/2 cup white chocolate chips
  • 1/2 cup semisweet holiday red and green chocolate chips
  • 1/2 cup dark chocolate chips


  1. Preheat oven to 350 degrees.
  2. Prepare 2 large baking sheets with non stick baking mats or use parchment paper.
  3. In a large bowl, sift together the flour, baking soda and salt.
  4. Using a mixer, combine the butter, sugar and brown sugar and beat on medium speed for 2 minutes until light and fluffy.
  5. Add the egg and vanilla extract and beat on medium speed until combined, about 1 minute.
  6. With the mixer on low speed, add the flour mixture in 3 batches, stirring until just combined.
  7. Add the dried cherries, and the 3 types of chocolate chips to the mixture.
  8. Mix manually with a wooden spoon until chips and cherries are combined.
  9. Drop the dough by heaping tablespoons onto the prepared baking sheets, leaving about 2 inches between cookies.
  10. Bake until light golden brown and just set, 8-10 minutes.
  11. Cool the cookies on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Note: These cookies can be baked ahead and stored in an airtight container at room temperature up to 3 days.

Chocolate Peppermint Snowball Cookies

Chocolate Peppermint Snowballs 1The holidays are my favorite time of the year. Oh sure, there’s the lights, sounds, decorations and cold weather to enjoy. But to me it means I get to try out new cookie and dessert recipes on my family. I enter my mad scientist mode and my extended family are my test subjects. Dun dun dun. But seriously, who doesn’t like chocolate and peppermint? Two great flavors of the holiday all rolled into one cookie.


  • 3 sticks (12 ounces) softened, unsalted butter
  • 1 1/4 cups light brown sugar
  • 2/3 cup sugar
  • 3 eggs
  • 1 tablespoon peppermint extract
  • 3 1/2 cups all-purpose flour
  • 3/4 cup cocoa
  • 1/4 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 1 1/4 cups semisweet chocolate chips
  • 1/2 cup powdered sugar


  1. In a medium size bowl, measure out the flour, cocoa, baking powder, baking soda and salt. Mix and set aside.
  2. In a mixing bowl, beat the softened butter for 1 minute, until smooth.
  3. Add brown and white sugar and beat on medium speed until light and fluffy. Approximately, 3-4 minutes.
  4. Add eggs and peppermint extract and beat for another 2 minutes.
  5. In 2 batches, add the dry ingredients to the butter mixture and mix on low until thoroughly combined.
  6. Add the chocolate chips and mix in with a wooden spoon.
  7. This dough needs to chill in refrigerator for at least one hour.
  8. Preheat the oven to 350 degrees.
  9. Line baking pans with silicone sheets or parchment paper.
  10. Scoop dough into 1-2 inch rounds, placing them 1 1/2 inches apart.
  11. Bake cookies for 8-10 minutes depending on the size. Be careful not to over bake.
  12. Transfer to cooling rack. Allow to cool for 20-25 minutes.
  13. Pour powder sugar into a small bowl or Ziploc bag and dust cookies all around.

This recipe yielded 48 cookies when I formed the dough into 1 1/2 inch balls.

Chocolate Peppermint Snowballs 2

Lemon Sugar Cookies

Lemon Sugar Cookies 2I’m not much of a breakfast eater. A cup of coffee usually hits the spot for me. But sometimes I want a little something to go with my morning coffee. I made lemon sugar cookies last night. They are just sitting there in a container on my kitchen table. Someone should eat them, right? I’m not saying that having cookies and coffee for breakfast is good for you. But they are there. And my coffee is there….


  • 1 1/2 cups sugar, plus 1/3 cup for rolling dough
  • 2 ounces cream cheese, softened
  • 6 tablespoons butter, softened to room temperature
  • 1/3 cup vegetable oil
  • 1 large egg
  • 1 tablespoon milk
  • zest of one large lemon
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon extract
  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt


  1. Preheat oven to 350 degrees. Meanwhile, line 2 baking sheets with parchment paper or silicone mats. Set aside.
  2. In a large bowl, combine sugar, cream cheese and butter. Mix until fluffy.
  3. Add vegetable oil and egg and mix for 1 minute.
  4. Next add milk, lemon zest, lemon juice, vanilla extract and lemon extract. Mix well.
  5. Finally, add in your dry ingredients: flour, baking soda, baking powder and salt. Mix until a soft dough comes together.
  6. Place the remaining 1/3 cup sugar for rolling in a shallow bowl.
  7. Roll 1 tablespoon of dough between your palms. Then roll into sugar. Then place on baking sheet spacing your dough balls at least 2 inches apart.
  8. Bake for 10-12 minutes or until golden brown around the edges. The tops will be a little puffy and slightly cracked.
  9. Let cookies rest for 2-3 minutes before transferring to wire rack to completely cool.

This recipe yielded 36 crispy on the outside, chewy on the inside cookies for me.

Lemon Sugar Cookies Lemon Sugar Cookies 1