Peanut Butter Apple Oatmeal Cookies

One of my favorite snacks in the fall is apple slices and creamy natural peanut butter. I enjoy this treat year round, but in the fall it is especially delicious since apples are in season! I love finding new ways to enjoy this combo, such as in yogurt parfaits or oatmeal, so I was super excited a year ago to see this recipe for Peanut Butter Apple Oatmeal Cookies from Jessica at A Kitchen Addiction.

Peanut Butter Apple Oatmeal Cookies |

Somehow though I didn’t get around to making this recipe until this fall, but let me tell you… these cookies were worth the wait! Usually I’m not a huge fan of soft oatmeal cookies, but the combination of apples and peanut butter just won me over here! These cookies are absolutely addicting, and the best part is that they are pretty healthy, for a cookie at least, so you don’t feel weighed down after eating one [or three].

Peanut Butter Apple Oatmeal Cookies |

Though these cookies come together pretty quickly, the most time consuming part of this recipe was shredding the apples. I’d recommend using a food processor if you can, and then straining out the excess juice with a mesh strainer. The juice is delicious–the best, freshest apple juice out there! :) But when these chewy and thick cookies come out of the oven, better make sure you have a tall glass of milk handy because they are perfect for dunking! Enjoy!

one year ago: Mom’s Lasagna
two years ago: Apple Cinnamon Pancakes
three years ago: Tofu Shrimp Bowls

Peanut Butter Apple Oatmeal Cookies [from A Kitchen Addiction]
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  • 1/2 cup sugar
  • 3/4 cup brown sugar
  • 1/2 cup butter, softened
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon corn syrup or honey
  • 3/4 cup no-stir natural peanut butter
  • 1 cup all-purpose flour
  • 2 teaspoon baking soda
  • 4 cup quick (not instant) oats
  • 1 1/4 cup shredded apple (tart apples work best), strained to remove excess juices


Heat oven to 350 degrees. Line baking sheets with parchment paper and set aside.

With an electric mixer, cream together sugars with butter. Add eggs and vanilla, beating on low until creamy. Then add in corn syrup/honey and peanut butter.

Gradually add in flour and baking soda until just combined. Then, using a wooden spoon, mix in oats and apple. Dough will be very thick!

Scoop dough onto prepared baking sheets in 1/4 cup scoops. Bake for about 11-12 minutes or until edges are golden brown. Cool on baking sheet for 4-5 minutes, then remove to wire rack to cool completely.

Time: 40 minutes.

Yield: 2 dozen cookies.

Linked up with: What’s Cookin’ Wednesday, Weekend Potluck, and Foodie Friday.

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Funfetti Cookies

I debated sharing this ‘recipe’ because it’s basically a four ingredient dessert that’s semi-homemade and has been done over and over and over again on the internets. But then I decided this is my blog, I like these cookies, and I just wanted to blog about them! :) Haha. Anyways, Funfetti Cookies probably don’t need much of an explanation, but humor me, will you?

Funfetti Cookies |

These cookies are super simple because you make them with cake mix [and some eggs and oil], and then frost them with frosting from a can! Definitely not gourmet, but definitely delicious and crave-worthy. They combine everything I love in a good cookie. They are soft and sweet, are iced, AND have sprinkles. What’s not to like? Sprinkles just makes everything better, I think! Don’t you agree? :) The sprinkles are just my favorite part of these cookies. I know I can make homemade funfetti cake mix and then make super soft cookies from scratch, but sometimes a box is necessary on busy days when you don’t want to experiment and just want to go with the tried and true.

Funfetti Cookies |

Additionally, I know I have friends who are scared to cook [and maybe you do too, or maybe this is you]. Well, these semi-homemade recipes are great for them because then they see that they can just combine a few ingredients and make something at home that’s just as tasty as storebought. Then next time, they can make something from scratch. Baby steps! No shame in starting off easy… or indulging in ‘easy’ once and awhile. These cookies are just perfect for that! Enjoy!

one year ago: Chicken Enchiladas with Green Chili Sour Cream Sauce
two years ago: Pumpkin Brownies
three years ago: Twice Baked Apple Crisp for Two

Funfetti Cookies [from Pillsbury]
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  • 1 package [15.25 ounce] Pillsbury Funfetti Cake Mix
  • 1/4 cup canola oil
  • 2 eggs
  • 1 can [15.6 ounces] Pillsbury Funfetti Frosting [you won't need it all]
  • extra sprinkles, optional


Preheat oven to 375 degrees.

In a large bowl, stir together dry cake mix, oil, and eggs. Shape dough into 1 inch balls, then place on cookie sheet 2 inches apart.

Flatten slightly with the bottom of a drinking glass, then bake for 6-8 minutes or until edges are light golden brown. Centers should appear set.

Cool for a couple minutes on the cookie sheets, then remove to cooling racks. Immediately frost warm cookies, then top with included sprinkles [and more from your collection if you'd like!] Let frosting and cookies cool completely before storing.

Time: 30 minutes.

Yield: 3-4 dozen cookies.

Chocolate Chip Orange Cookies

I never make plain ‘ole Chocolate Chip Cookies. It’s rare that I’m craving a chocolate chip cookie in the first place, and if I absolutely had to make one, I normally add a bunch of other things like pumpkin, coconut, peanut butter, etc. But a few weeks ago I needed to make a dessert for our small group and these cookies just sounded good. I think it was the orange and chocolate combo. Even though it’s summer, and the citrus chocolate thing is so Christmasy, I had to have it. And I am so glad I did, because these cookies are out of this world!

Orange Chocolate Chip Cookies |

This may be my new go-to chocolate chip cookie altogether. The cookie itself is practically perfect–chewy on the inside, crispy on the outside. They stay soft for days–though I bet they won’t last long! When you add in orange zest and juice, the flavor gets even better!

And the best part of these cookies besides their incredible flavor and texture? The fun faces in a couple cookies as they baked. See below. :) Yes, I’m a dork.

Orange Chocolate Chip Cookies |

OH! And one other thing. I know there’s some debate in the cookie world about how to do the butter. Melted? Softened? Throw it straight in from the fridge? [I know some people actually do that, and if you cream it well enough it actually sorta works.] The original recipe calls for melted butter, but I prefer using softened, so I just did that and it worked out fine. Click on over to the original if you prefer melted [or need to hurry up the process]. One thing I wouldn’t hurry up is the chilling! Chilling the dough is essential. It deepens the flavor [tried the dough before + after and found a definite difference!] and it firms up the dough so it doesn’t spread as much. The thicker the cookie, the better imo. Hope you try these fabulous orange chocolate treats. They’re a fun twist on a classic cookie. Enjoy!

a year ago… Brown Sugar Squash Muffins
two years ago… The Best Panini Ever
three years ago… Creamy Lemon Squares

Chocolate Chip Orange Cookies [slightly altered from Crazy for Crust via Chef in Training]
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  • 1 cup butter, softened
  • 3/4 cup white sugar
  • 1 cup brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 teaspoons orange juice
  • 1 tablespoon orange zest [from 1 large orange]
  • 3 1/4 cups all-purpose flour
  • 2 teaspoon baking soda
  • 2 cups semi-sweet chocolate chips


Cream together butter and sugars until soft and fluffy, about 2 minutes. Add eggs one at a time, mixing on low in between. Then add vanilla, orange juice, and orange zest, and beat on low for 1 minute until combined.

Gradually beat in flour and baking soda, then fold in chocolate chips. Do not overmix.

Chill dough, covered, in the refrigerator for at least 30 minutes–but an hour + is best.

Preheat oven to 350 degrees while you form the dough into balls. Line baking sheets with parchment or a silpat, then scoop dough into 1.5 to 2 tablespoon balls and place on prepared baking sheets. Bake for 10-11 minutes or until golden brown around the edges but still slightly soft in the middle. Cool on the baking sheet for 5 minutes before removing to cooling rack to cool completely.

Time: 30 minutes, plus time to chill.

Yield: 3-4 dozen depending on how size.

Linked up with: Foodie Friday, Weekend Potluck.

White Chocolate Peppermint M&M Cookies

Soo….these cookies. Total Pinterest find. Wasn’t really sure how I felt about the recipe itself even though they looked amazingly delicious. See, I’m not a big chocolate cookie fan. But I loved the idea of the M&Ms, which then became the sole reason for a trip to Target, the only place where White Chocolate Peppermint M&Ms can be found. As if you need a reason for a Target trip. Right? [But truthfully, for me, I do... as Target is pretty much on the opposite side of town and a huge pain to get there.] I digress…
White Chocolate Peppermint M&M Cookies | The Pajama Chef
These cookies are everything I thought they would be… AND MORE! They are rich and chewy… and absolutely beautiful. Don’t you think?

White Chocolate Peppermint M&M Cookies | The Pajama ChefTwo kinds of chocolate and two kinds of mint is a combination that cannot be beat. I mean, chocolate and mint together is classic, but white chocolate peppermint in the M&Ms provides the extra boost to the more traditional cocoa that makes the cookies uber chocolatey and thick as well as to the epitome of peppermint during the Christmas season: candy canes.

White Chocolate Peppermint M&M Cookies | The Pajama Chef
I know it’s Christmas eve, and you probably have a billion things to do. But I highly suggest that you head on out to Target to get some White Chocolate Peppermint M&Ms before it is too late and they disappear for another year. These cookies are so worth it. And in case you’re finding this recipe many months after Christmas, do not despair–I think the base chocolate cookie for this recipe is the best I’ve ever had, so other M&Ms and candy/chips would be an awesome substitute. I’m thinking peanut butter M&Ms and peanut butter chips? Or Reese’s Pieces and dark chocolate chips? Or Coconut M&Ms and semi-sweet chocolate chips? Or even something really outlandish like Skittles and sprinkles? Why doesn’t anyone ever bake with Skittles? Oh, the mysteries of this life… [note to self: try this one day]. In the meantime, I think I’m off to have another cookie.

White Chocolate Peppermint M&M Cookies | The Pajama Chef
P.S. I’ll be back with more recipes, menu plans, and more after the New Year, but until then probably won’t be around much. :) Merry Christmas!!

White Chocolate Peppermint M&M Cookies [slightly adapted from no. 2 Pencil]
click to print
  • 14 tablespoons butter, melted and cooled
  • 1/2 cup white sugar
  • 1 cup dark brown sugar, packed
  • 1/2 cup cocoa powder
  • 1 teaspoon vanilla extract
  • 1 teaspoon peppermint extract
  • 1 large egg
  • 1 large egg yolk
  • 1 3/4 cup flour
  • 1/2 teaspoon baking soda
  • 10 small candy canes, crushed [~ 1/3 cup]
  • 1 bag White Chocolate Peppermint M&Ms
Preheat oven to 350 degrees.
In the bowl of a stand mixer, cream together butter and sugars. Add vanilla and peppermint extracts and mix on low until combined. Then add eggs one at a time, mixing on low after each addition.
Slowly add flour and baking soda, mixing on low until dough forms.
Fold in candy cane pieces with spatula, then roll dough in balls of about 1 tablespoon each.
Place on cookie sheet about 2 inches apart. Flatten slightly, then press in 4-5 M&Ms on top of each cookie.
Bake for 10 minutes, then cool on cookie sheet for 3 minutes before removing to cooling rack to cool completely.
Time: 30 minutes.
Yield: 28-30 cookies.

Pumpkin Oatmeal Cookies

I know Thanksgiving has come and gone, and I hope yours was nice… but I hope you aren’t sick of pumpkin yet, because these cookies are fabulous and I just had to share them, Christmas season or not!! I’m normally not an oatmeal cookie kinda girl–give me a chocolate chip or peanut butter cookie any day, but oatmeal? Meh. Aren’t they usually the weird leftover cookies abandoned at pitchins and other events? I think it’s usually cause they contain gross raisins and are slightly salty. Raisins are only good on their own, not in baked goods. But I digress. I shouldn’t use ‘gross’ anywhere near this post, because these Pumpkin Oatmeal Cookies are anything but!!Pumpkin Oatmeal Cookies | The Pajama ChefDespite my apathy towards classic oatmeal cookies, when I saw this recipe last month, I was intrigued. Pumpkin? Chocolate chips? Dried cranberries? All in one cookie, that wasn’t a soft cakey cookie?? Umm, how could I say no? Especially when they bore a slight resemblance to my favorite camp breakfast? Count me in! Pumpkin Oatmeal Cookies | The Pajama ChefThese Pumpkin Oatmeal Cookies are seriously a dream come true. Each cookie contains the perfect flavors of fall that I l-o-v-e [in case you were unaware]: pumpkin, spice, chocolate, and cranberries… all in a guilt free breakfast-resembling package. I mean, am I right??

Pumpkin Oatmeal Cookies | The Pajama Chef

They are hearty, chewy, and incredibly easy to make–they just take half an hour and you probably have all the ingredients available at home anyways. I know I do, practically all the time. You best believe that these will be popping up in my kitchen year-round from now on. They are that good!

Pumpkin Oatmeal Cookies | The Pajama ChefThe fact that there’s no oil or butter in them is only a bonus… because I’m certain that eating 5 of them at once sort of negates the health benefits. But we can pretend, right?

Pumpkin Oatmeal Cookies [adapted from Sally's Baking Addiction and Love From the Oven]
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  • 1 cup pumpkin puree
  • 2 eggs
  • 2 teaspoons vanilla
  • 1 1/2 cups whole wheat flour
  • 3 cups old-fashioned oats
  • 1/3 cup granulated sugar
  • 1/3 cup dark brown sugar
  • 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 tablespoon pumpkin pie spice
  • 1/2 cup mini chocolate chips
  • 1/2 cup dried cranberries


Preheat oven to 350 degrees.

In a small bowl, whisk together pumpkin, eggs, and vanilla. In a larger bowl, stir together flour, oats, sugars, baking powder, baking soda, and pumpkin pie spice. Fold wet ingredients into the dry until just moistened–dough will be thick, but not un-stirrable. Stir in chocolate chips and cranberries.

Drop by spoonfuls about 2 inches apart onto cookie sheets, slightly flattening because dough does not spread much while baking. Bake for 13-14 minutes, or until lightly browned. Let cool on baking sheet for about 3 minutes, then remove promptly to cooling rack to cool completely.

Time: 30 minutes.

Yield: 3 dozen cookies.