Cookies! But not just any cookies... these Soft Flourless Kitchen Sink Cookies are filled with oats, peanut butter, pretzels, butterscotch, and CHOCOLATE!  Duh. They're absolutely irresistible and a great way to cap off #Choctoberfest!
Cookies, Desserts, Recipes

Soft Flourless Kitchen Sink Cookies #Choctoberfest

Cookies! But not just any cookies... these Soft Flourless Kitchen Sink Cookies are filled with oats, peanut butter, pretzels, butterscotch, and CHOCOLATE!  Duh. They're absolutely irresistible and a great way to cap off #Choctoberfest!

Cookies! But not just any cookies… these Soft Flourless Kitchen Sink Cookies are filled with oats, peanut butter, pretzels, butterscotch, and CHOCOLATE!  Duh. They’re absolutely irresistible and a great way to cap off #Choctoberfest!

Cookies! But not just any cookies... these Soft Flourless Kitchen Sink Cookies are filled with oats, peanut butter, pretzels, butterscotch, and CHOCOLATE!  Duh. They're absolutely irresistible and a great way to cap off #Choctoberfest!

Oh guys. I know we’re just chatting through the computer screen right now but I seriously wish I could share a plate of these cookies with you right now. If I had just one word to describe them it would be, without a doubt, irresistible. I mean, just look what happens when a mama lets them cool too close to the edge of the table.

Cookies! But not just any cookies... these Soft Flourless Kitchen Sink Cookies are filled with oats, peanut butter, pretzels, butterscotch, and CHOCOLATE!  Duh. They're absolutely irresistible and a great way to cap off #Choctoberfest!

*insert crying/laughing/LOL emoji right here, please*

Cookies! But not just any cookies... these Soft Flourless Kitchen Sink Cookies are filled with oats, peanut butter, pretzels, butterscotch, and CHOCOLATE!  Duh. They're absolutely irresistible and a great way to cap off #Choctoberfest!

The little guy doesn’t get too many sweets, but you better believe I just let him go to town on that cookie. He earned it–and it was SO freaking cute to see how excited he got with each chocolately bite. 🙂 🙂 🙂

Cookies! But not just any cookies... these Soft Flourless Kitchen Sink Cookies are filled with oats, peanut butter, pretzels, butterscotch, and CHOCOLATE!  Duh. They're absolutely irresistible and a great way to cap off #Choctoberfest!

These cookies are just ridiculously good. Since they’re flourless, they’re loaded with tons of oats, peanut butter, and mix-ins. All of the above makes them crazy chewy and soft. It’s pretty much impossible to walk past a cookie jar full of these babies and not grab one (or three). #provenfact #askmehowiknow

Cookies! But not just any cookies... these Soft Flourless Kitchen Sink Cookies are filled with oats, peanut butter, pretzels, butterscotch, and CHOCOLATE!  Duh. They're absolutely irresistible and a great way to cap off #Choctoberfest!

Everyone’s first thought when they see pretzels in baked goods (especially chocolatey ones like these cookies!) is that they’re suddenly a sweet ‘n salty treat. That’s true, but in these cookies, the pretzels almost play a different role… they give the cookies an extra depth of flavor. I would say it’s almost earthy, but who wants earthy cookies? So we’ll just call them good. Very, very, very good. Irresistible, even. Hope you enjoy!

Find more new chocolate recipes at the linky here today.

And don’t forget–there’s one more day to enter this amazing CHOCOLATE filled giveaway! Don’t delay! 🙂

one year ago: Salted Caramel Mocha Overnight Oats
three years ago: Pumpkin Bagels
four years ago: Peanut Butter Apple Oatmeal Cookies
five years ago: 30 Minute Chicken Tortilla Soup
six years ago: Pumpkin Brownies
seven years ago: Crispy Crunchy Chocolate Chip Cookies

Soft Flourless Kitchen Sink Cookies

  • Servings: 4 dozen
  • Print

from Mama Gourmand

  • 1/2 cup unsalted butter, softened
  • 1 1/2 cups creamy peanut butter
  • 1 1/4 cups brown sugar, packed
  • 3/4 cup white sugar
  • 3 eggs
  • 2 teaspoons baking soda
  • 2 teaspoons corn syrup
  • 1 teaspoon vanilla
  • 4 1/2 cups old-fashioned oats
  • 2 cups lightly crushed pretzels – save some to press on top if desired
  • 3/4 cup semi-sweet chocolate chips/chunks – save some to press on top if desired
  • 3/4 cup dark chocolate chips/chunks – save some to press on top if desired
  • 1/2 cup butterscotch chips – save some to press on top if desired

Directions:

Preheat oven to 350 degrees F.

Using a mixer, cream together butter and peanut butter. Beat in brown sugar and white sugar, mixing for 2 minutes. Beat in eggs, baking soda, corn syrup, and vanilla. With mixer running on low, add oats–mix until fully combined. Using a wooden spoon, stir in pretzels, both kinds of chocolate chips, and butterscotch chips–save some to press on top of individual cookies if desired.

At this point, you can shape into 1 1/2-2 tablespoon sized balls and place 2 inches apart on cookie sheets OR you can chill the dough for 15-20 minutes if it’s too hard to work with. I preferred chilling it first. Press excess pretzels, chocolate chips, and butterscotch chips on top if desired.

Bake for 12-14 minutes, rotating pans halfway through. Don’t overbake! The edges of the cookies should be set and the middle should be slightly overdone. They continue to cook on the cookie sheet, so allow to cool on baking sheet for 5-10 minutes before transferring to wire rack to cool completely.

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Cookies, Desserts, Recipes

Peanut Butter Honey Oatmeal Cookies

Delightful little chocolate-studded oatmeal cookies filled with lots of peanut butter and honey flavor. Everyone will sneak open the cookie jar for “just one more” over and over again!

Delightful little chocolate-studded oatmeal cookies filled with lots of peanut butter and honey flavor. Everyone will sneak open the cookie jar for "just one more" over and over again!

My  mom has the cutest habit. Whenever she makes a recipe, she jots down a note on the recipe itself with her thoughts and the date. So no matter if it’s a recipe from a cookbook, a magazine, or printed out from the internet, she has a record of when she made a recipe AND what everyone thought of it. The worst recipes get thrown away or crossed out… but the best she sends on to her daughters. I have to admit that I don’t make all of the recipes she sends my way… but the best? Of course. 🙂 And since these Peanut Butter Honey Oatmeal Cookies, first made in February 2011, were “out of this world,” you know I HAD to make them.

Delightful little chocolate-studded oatmeal cookies filled with lots of peanut butter and honey flavor. Everyone will sneak open the cookie jar for "just one more" over and over again!

Why wouldn’t they be out of this world? Let’s look at the ingredients: oats, peanut butter, honey, chocolate… these are a few of my favorite things! Aren’t they yours?

Delightful little chocolate-studded oatmeal cookies filled with lots of peanut butter and honey flavor. Everyone will sneak open the cookie jar for "just one more" over and over again!

I’ve made these cookies two ways, as you can see in the recipe below. The first way is with a combination of peanut butter and honey. Don’t use the straight up natural kind–there’s too much oil–but you can use the shelf-stable natural peanut butter. That works great! OR  you can use some of those fun peanut butters that blend honey and peanut butter together, or even use honey-roasted peanut butter. The possibilities are endless! Just be sure to use some sort of honey and peanut butter combo, because it’s the addition of honey that takes these oatmeal based cookies from ordinary to out of this world extraordinary! P.S. Crunchy peanut butter lovers take note–crunchy peanut butter is awesome here too! 🙂 🙂 🙂 Enjoyyy!

one year ago: Apple Peanut Butter Pancakes with Sautéed Cinnamon Apples
two years ago: Potato Rosemary Knots
three years ago: Lindsay’s Chicken Noodle Soup
four years ago: 60 Minute Sandwich Buns
five years ago: Mexican Chicken Alfredo
six years ago: Tomato Tortellini Soup

Peanut Butter Honey Oatmeal Cookies

  • Servings: 6 dozen cookies
  • Print

from my mom 🙂

Ingredients:

  • 2 cups quick-cooking oats
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 cup unsalted butter, softened
  • 1 cup peanut butter – I used the Peter Pan Natural kind… any of the shelf stable “natural” peanut butters would be fine, or regular peanut butter. I wouldn’t use natural peanut butter that you have to refrigerate though. Creamy or crunchy peanut butter are both good options here. You can omit the honey below if you want to use a honey-peanut butter blend.
  • 1 tablespoon honey
  • 1 cup sugar
  • 1 cup brown sugar, packed
  • 2 eggs
  • 1 cup chocolate chips

Directions:

Preheat oven to 350 degrees F. In a medium bowl, stir together oats, flour, baking powder, and baking soda.

With an electric mix, beat together butter, peanut butter, and honey. Beat in sugars until light and fluffy, about 2 minutes. Mix in eggs until just combined, then fold in oat mixture. Stir in chocolate chips.

Cover and chill for 30 minutes.

Use a 1 tablespoon cookie scoop to scoop out the dough onto cookie sheets about 2 inches apart.

Bake for 10-12 minutes or until golden brown. Let cookies cool on cookie sheets for a few minutes before removing to wire racks to cool completely.

Mocha Oatmeal Cookies.. rich chocolate, hearty oats, a little coffee flavor... everyone will love these!
Cookies, Desserts, Recipes

Mocha Oatmeal Cookies #FoodBloggerLove

What better way to celebrate Valentine’s Day than with some delicious, chewy mocha oatmeal cookies and a dose of food blogger love?

Mocha Oatmeal Cookies.. rich chocolate, hearty oats, a little coffee flavor... everyone will love these!

We don’t do very much for Valentine’s Day at our house… we usually make a special meal, but we don’t do extravagant gifts or anything like that. I think our tradition of a special dinner dates back to our first Valentine’s Day together in 2008. It was our third date, but we weren’t “official” yet. Ben actually cooked for me, one of his favorite meals using a mom recipe… and dessert was cookies that his mom had mailed to him. Aww! So since that time, I’ve always associated Valentine’s Day with cookies and a special meal. Therefore, it was only natural that when I signed up for #FoodBloggerLove, a day to celebrate other bloggers, that I would choose to make COOKIES for her! My #FoodBloggerLove assignment this year is Heather at Join Us, Pull Up a Chair. And fortunately, Heather likes cookies. 🙂

Mocha Oatmeal Cookies.. rich chocolate, hearty oats, a little coffee flavor... everyone will love these!

For #FoodBloggerLove, our only “rule” was to celebrate our assigned blogger. You could make one of their recipes, Secret Recipe Club-style (for longtime readers who remember the SRC!), make a Valentine’s Day dish/treat, or make a recipe in the style of your assigned blogger. As you can see, I chose the latter. Heather has tons of great recipes on her blog. I’ve made a few in the past, including this Dijon Balsamic Orzo Salad (yum!). There were quite a few recipes I considered this time, like these Cranberry Orange Muffins, Valentine’s Day Popcorn, or Peanut Butter & Jelly Pretzel Bars. But when I realized that Heather probably has more cookie and cookie bar recipes than anything else on her blog, I realized I HAD to make cookies. I thought about Cranberry Vanilla Shortbread, Dark Chocolate Chip Quinoa Cookies, S’mores Cookies, or Peanut Butter Nutella Swirled Cookies… but ultimately decided to give Heather the gift of a new cookie recipe she just has to try… Mocha Oatmeal Cookies!

Mocha Oatmeal Cookies.. rich chocolate, hearty oats, a little coffee flavor... everyone will love these!

These cookies are just as delicious as they look: deep, dark chocolate (with a little Nutella thrown in for good measure!), a hint of coffee flavor, hearty oats, and the perfect combination of crisp, soft, and chewy to make an addictive cookie that you’ll want to make over and over again for the ones you love! I hope you love them, Heather. You have so many delicious chocolate and cookie recipes on your blog that I thought these would be perfect for you! Even though they are mocha cookies, the flavor isn’t too intense so I think kids would be a-okay with them. Enjoy!

Mocha Oatmeal Cookies.. rich chocolate, hearty oats, a little coffee flavor... everyone will love these!

For more delicious recipes, please check out Heather’s blog at Join Us, Pull Up a Chair. You can also follow her on Facebook, Pinterest, Instagram, and Twitter.

one year ago: Tangy Sweet Potato Hash
two years ago: Spiced Fig Turkey Mini Meatloaf
three years ago: Sweet Potato Pork Quesadillas
four years ago: Chewy Peanut Butter Brownies
five years ago: Caramel S’mores Cups
six years ago: Bacon-Wrapped Feta & Almond Stuffed Dates

Mocha Oatmeal Cookies

  • Servings: 5 dozen cookies
  • Print

from Sunday Supper

Ingredients:

  • 4 ounces unsweetened chocolate, melted
  • 2 ounces Nutella
  • 1 tablespoon instant coffee
  • 2 cups all purpose flour
  • 1 1/2 cups old fashioned oats
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 3/4 cup sugar
  • 3/4 cup light brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
Directions:
Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper or silpats and set aside.
In a small bowl, whisk together melted chocolate, Nutella, and instant coffee. In a medium bowl, stir together flour, oats, baking soda, and salt. With an electric mixer, beat together butter and sugars until fluffy, 2-3 minutes. Add eggs and vanilla and beat until smooth. Fold in the chocolate mixture, then stir in the dry ingredients until just combined.
Cover bowl with plastic wrap and refrigerate for 30 minutes (or up to 3 days).
Use a small cookie scoop (2 teaspoons) to scoop out the dough onto cookies sheets about 2 inches apart.
Bake at 350 for 10-12 minutes, rotating the pans halfway through. Cool for 10 minutes on the pans before transferring to a cooling rack to cool completely.

 

Please check out all the #FoodBloggerLove recipes at the link below!

Interested in joining us next year, or in one of the other blogging events hosted throughout the year? Join our Facebook group!

Cookies, Desserts, Recipes

Chocolate Biscotti for #Choctoberfest

Deep, dark, rich chocolate biscotti studded with dark chocolate chunks and topped with crunchy almonds! Thank you to Imperial Sugar for providing the product used in this recipe! All opinions are my own.

Deep, dark, rich chocolate biscotti studded with dark chocolate chunks and topped with crunchy almonds! Thank you to Imperial Sugar for providing the product used in this recipe! All opinions are my own. #sponsored #Choctoberfest

Last recipe for #Choctoberfest! Be sure to enter the giveaway now if you haven’t already! You don’t want to miss this. 🙂 These past two weeks have been so fun and so delicious! I’ve shared Old-Fashioned Chocolate Cobbler, Banana Espresso Chocolate Crumb Cake, Salted Caramel Mocha Overnight Oats… and now, to end the week, some tasty Chocolate Biscotti!

Ben loves it when I make biscotti. Those crunchy little biscuit-cookie hybrids are the perfect excuse to eat cookies for breakfast! 🙂 I know that breakfast cookies are a thing… but they sound a little weird to me, if I’m being honest. But biscotti on the other hand? Sign me up! They’re just so exotic and fancy that I can’t resist them!

Deep, dark, rich chocolate biscotti studded with dark chocolate chunks and topped with crunchy almonds! Thank you to Imperial Sugar for providing the product used in this recipe! All opinions are my own. #sponsored #Choctoberfest

In my past biscotti dealings I’ve stuck with more neutral flavors: pumpkin and almond. This time though, I went all out: chocolate biscotti that’s been amped up with vanilla and almond extracts for maximum flavor, dark chocolate chunks that melt just a bit when you dunk that baby in your coffee [ohhh yeah], AND topped it all off with sliced almonds and a bit of sea salt. This biscotti is a chocolate lover’s dream!! It’s perfect for dipping in your morning [or afternoon or evening] coffee, but kiddos would love it dipped in milk or even hot chocolate for a double dose of chocolately deliciousness!

Deep, dark, rich chocolate biscotti studded with dark chocolate chunks and topped with crunchy almonds! Thank you to Imperial Sugar for providing the product used in this recipe! All opinions are my own. #sponsored #Choctoberfest

To make this biscotti, I used Imperial Sugar. Imperial Sugar served as the Gold Sponsor of #Choctoberfest this year. They were generous enough to send me 40 pounds of granulated sugar, plus a silicone baking mat and a cute apron to use during my #Choctoberfest baking. You can find Imperial Sugar on Pinterest, Facebook, Instagram, Twitter, and Youtube. What I love about Imperial Sugar, aside from their excellent sugar products, is that they are based in the southeast… so they are somewhat of a local company for me in Nashville. Fun! It’s be a great time baking with Imperial Sugar and chocolate over the past couple weeks with #Choctoberfest. I hope you’ve enjoyed it too! Happy weekend! 🙂

two years ago: Pumpkin Chocolate Chip Cookies
four years ago: Mom’s Lasagna
five years ago: Pumpkin Brownies
six years ago: Pumpkin Chicken Tacos, or My Misadventures with Spicy Food

Chocolate Biscotti

  • Servings: 30
  • Print

from David Lebovitz

Ingredients:

  • 2 cups [280 grams] all-purpose flour
  • 3/4 cups [75 grams] good cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 large eggs, at room temperature if you can [I forgot and all was well!]
  • 1 cup [200 grams] granulated sugar – I used Imperial Sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 3/4 cup dark chocolate chunks – any kind of chocolate chips would work too
  • ~1/3 cup toasted and sliced almonds
  • sea salt, for sprinkling – optional

Directions:

Preheat oven to 350 degrees F. Line a large baking sheet with a silpat or parchment paper.

In a small bowl, stir together flour, cocoa powder, baking soda, and salt.

In a medium bowl, beat together eggs, sugar, vanilla extract, and almond extract. Mix dry ingredients into the wet ingredients, then fold in chocolate. Batter will be thick! Use a mixer if you like.

Divide batter in  half, and shape each half into a log the length of the baking sheet. Press almonds into the log, gently flattening log into more of a rectangular shape. Sprinkle with sea salt if desired.

Bake for 25 minutes, then remove from oven and let cool for 15 minutes. Then, remove logs to a cutting board. Using a serrated knife, slice into 1/2 inch thick pieces, about 15 per log. Place cut-side down on baking sheet and return to oven. Bake for 20-30 minutes, until the biscotti feels mostly firm. They will harden further as they cool, so you can error on the side of caution for baking time.

Cool completely on a cooling rack before storing in an air-tight container. Serve with a dunking beverage–coffee, hot cocoa, or milk. Enjoy!

For more chocolate, click on the link below!

Cookies, Desserts, Recipes

Avalanche Cookies #bookclubcookbookCC

These addictive creamy peanut butter-based no bake cookies are full of fluffy marshmallows, decadent white chocolate, and crunchy Rice Krispies cereal. Believe the hype–these are fabulous!

These addictive creamy peanut butter-based no bake cookies are full of fluffy marshmallows, decadent white chocolate, and crunchy Rice Krispies cereal. Believe the hype--these are fabulous!

Have you ever had Avalanche Cookies before? Or the original Avalanche Bark from Rocky Mountain Chocolate Factory? If you haven’t, you are missing out! But good thing–these cookies are super simple to make and they are no bake, so perfect for the current heat wave of summer! It’s been about a zillion degrees in Nashville lately, so I haven’t wanted to turn my oven on to bake. And with a newborn, it’s not like I have much time anyways. 🙂 But what I DO have time for is super easy no bake treats like these… or these chocolate peanut butter granola bars. Mmmm!

These addictive creamy peanut butter-based no bake cookies are full of fluffy marshmallows, decadent white chocolate, and crunchy Rice Krispies cereal. Believe the hype--these are fabulous!

I really shouldn’t make these treats very often though, because they are so addictive. Whether you’re eating the “batter” or the cookies themselves, you will want to keep going back for more and more. They have such a rich, distinctive flavor–the perfect blend of caramel-y, butterscotch-y, chocolate-y goodness that arises when you mix together peanut butter and white chocolate. Originally I wasn’t going to share this recipe as my contribution to #BookClubCookbookCC for our June selection, Chocolat, because these treats don’t seem as sophisticated enough to be French… but then I decided, what the heck. They have chocolate in them and they are tasty treats. Who can say no to that? Certainly not the French, haha. I haven’t actually read the book Chocolat or seen the film [yikes] but I would like to, so I will request them from my local library soon. 🙂 Thanks for hosting this month and for pushing me to make something AND write a blog post this week, Sarah! If you would like to win a copy of The Book Club Cook Book, the cookbook that this event is based off of, scroll to the end of this post. This month we are giving away TWO copies so you have a great chance to win! 🙂

These addictive creamy peanut butter-based no bake cookies are full of fluffy marshmallows, decadent white chocolate, and crunchy Rice Krispies cereal. Believe the hype--these are fabulous!

There are many versions of these cookies online–even a few bar cookies variations–but what I did differently was to add additional cereal to the peanut butter/white chocolate mixture. This adds a little bit of extra crunch [and stretches the number of cookies you can make, which is always a plus in my book]. But if you want a richer treat, you can reduce the cereal down to 1 1/2 or 2 cups. We thought they were plenty rich though… and plenty delicious. I added mini chocolate chips to a few and boy was that great! I think sprinkles on top would be wonderful too, but certainly not necessary. No matter how you make these, everyone will love them. Enjoy!

one year ago: Strawberry Ginger Smoothie
two years ago: Tabbouleh 
three years ago: Italian Chicken & Veggie Couscous Bowls
four years ago: Banana Crumb Muffins
five years ago: Creamy Taco Mac

Avalanche Cookies

  • Servings: 4 dozen
  • Print

slightly adapted from Cookies & Cups

Ingredients:

  • 3 cups crispy rice cereal [like Rice Krispies]
  • 2 cups mini marshmallows
  • 16 ounces white chocolate [chips or candy coating]
  • 1 cup creamy peanut butter

Directions:

In a large bowl, stir together cereal and mini marshmallows. Line two baking sheets with silicone liners or wax/parchment paper.

Melt white chocolate and peanut butter together using your desired method. I used the white chocolate candy coating and melted that for 1 minute in the microwave, then added the peanut butter and melted everything together for about 20 seconds, but your results may vary. You can use a double boiler if you prefer.

Immediately pour white chocolate mixture over cereal mixture, then stir together. Scoop out onto prepared baking sheets in about 1 tablespoon rounded scoops. Refrigerate to for about 20 minutes or so to set, then enjoy!

These are pretty stable at room temperature but if it’s really hot or humid you may want to refrigerate until serving if possible.

Mix ins like mini chocolate chips or sprinkles are always good, but not necessary. 🙂

 

Giveaway
This month Sarah at Thing I Make (for Dinner), this month’s host, is giving away two copies of the book.* Enter to win a copy of the cookbook so you can join us in future months, if you wish!
TWO of our lucky readers – US and Canada only! – can enter to win a copy of The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club’s Favorite Books and Authors by Judy Gelman and Vicki Levy Krupp, courtesy of Tarcher-Penguin. Giveaway runs from June 1st till June 30th at 6 o’clock PM, Pacific time. Please see terms and conditions in the rafflecopter widget below. Many thanks to Tarcher Books. You may find Tarcher: on the web, on Facebook, on Twitter, and on Pinterest.

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*Disclosure: Sarah received a complimentary copy of The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club’s Favorite Books and Authors by Judy Gelman and Vicki Levy Krupp as an opportunity to give a copy away. Opinions are our own. We received no further compensation for our posts.