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
  • Time: 1 hour
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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.

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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
  • Time: 1 hour
  • 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!

Cranberry Dessert Pizza

Dessert pizza just like your local Pizza Hut used to make… except dressed up for the holidays with a honeyed cranberry sauce! There’s crumb topping and vanilla glaze too. Each bite of this sweet treat is better than the last!

Disclaimer: This recipe was created for the Cape Cod Select Holiday Blogger Recipe Challenge. Please follow them on Facebook, Twitter, Instagram, and Pinterest. I was sent free cranberries for recipe development purposes, but was in any other way compensated for my time, ingredients, etc. 

Dessert pizza just like your local Pizza Hut used to make... except dressed up for the holidays with a honeyed cranberry sauce! There's crumb topping and vanilla glaze too. Each bite of this sweet treat is better than the last!

I have fond memories of the Pizza Hut buffet. My family used to go after church sometimes when I was a kid and it was a TREAT to get my choice of pizza slices, breadsticks, salad… in the amounts I wanted. Which, let’s face it, probably created a lot of waste because kids take a few bites of something before moving on to something else. Oops. It was so fun to run up to the buffet when they brought out a new pizza… and when it was one of their dessert pizzas, watch out! Everyone in the restaurant headed up in en masse to grab a slice of dessert pizza–some ridiculously sweet fruit topping out of a can: cherries or apples, usually covered with a crumb topping and drizzled to death with vanilla icing. So. Good. I haven’t been to a Pizza Hut buffet in years and I don’t think they even make these dessert pizzas anymore… so I decided to make my own!

Dessert pizza just like your local Pizza Hut used to make... except dressed up for the holidays with a honeyed cranberry sauce! There's crumb topping and vanilla glaze too. Each bite of this sweet treat is better than the last!

As you can probably guess, my dessert pizza is a little fresher, a little fancier than ye olde Pizza Hut’s was… but that’s okay, the original version was great in its own way! But let’s talk today’s version. Instead of a canned fruit topping, I made a cranberry sauce using Cape Cod Select Premium Frozen Cranberries. Check ’em out at a store near you. I can’t find fresh cranberries at my local grocery store anymore, so it’s great to have a frozen option to help with those cranberry cravings in July. 🙂 They’ll even ship them from their website. How cool! But back to this pizza. My cranberry sauce is sweetened with honey and scented with grapefruit… and I would have eaten it by the spoonful had I not needed it for this recipe. In fact, I might make another batch soon so I can do just that! I know it’s pretty typical for cranberries and oranges to be paired together, but I personally love grapefruit and the aromatic bittersweetness it adds to dishes. The smell of the cranberries as they cooked in a mixture of grapefruit zest, juice, and water was fantastic! This sauce easily is the star of the dessert pizza… but it can’t be all by itself. In true Pizza Hut style, I also made a quick crumb topping with lots of brown sugar, oats, and pumpkin pie spice to layer on top of the sauce and crust. After baking, an easy vanilla glaze drizzled on top adds just the sweetness you need to contrast with the sweet-tart goodness of the cranberry sauce. Everything was absolutely delicious together–perfect for dessert or even breakfast. 🙂 I hope you enjoy this pizza as much as we did! Happy New Year! 2017!

one year ago: Cheesy Southwest Farro
two years ago: Spiced Biscotti with Eggnog Glaze

three years ago: Baked Fish Tacos with Cranberry Salsa
four years ago: White Chocolate Peppermint M&M Cookies
five years ago: Classic Sugar Cookies
six years ago: Sweet-Spicy Pretzel Mix

Cranberry Dessert Pizza

  • Servings: 8
  • Time: 45 minutes
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Ingredients:

  • 1 batch pizza dough – I used my favorite but storebought or another recipe would work too!

for cranberry “sauce”

  • 1 1/2 cups Cape Cod Select Premium Frozen Cranberries
  • zest and juice of 1 grapefruit – approximately 3 tablespoons zest and 6 ounces juice
  • 1/2 cup water
  • 1/2 cup honey
  • 1 tablespoon cornstarch dissolved in 1 tablespoon hot water

for crumb topping

  • 1/2 cup brown sugar, packed
  • 1/2 cup old-fashioned oats
  • 1/4 cup flour
  • 1/2 tablespoon pumpkin pie spice
  • 1/2 cup cold, unsalted butter, cut into chunks

for vanilla glaze

  • 1 2/3 cups powdered sugar
  • 3 tablespoons half and half [or milk]
  • 1 tablespoon vanilla extract

Directions:

Preheat oven to 400 degrees.

In a medium saucepan set over medium heat, combine cranberries, grapefruit zest and juice, and water. Cook until cranberries burst, approximately 15 minutes. Remove from heat, then stir in honey and the tablespoon of cornstarch dissolved in a tablespoon of hot water. Allow to cool slightly.

Meanwhile, press pizza dough into a pizza pan [mine is 14 inches].

Prepare crumb topping by combining brown sugar, oats, flour, and pumpkin pie spice in a medium bowl. Use a pastry blender or two knives to cut cold butter into the mixture until coarse crumbs are formed.

Spread cranberry sauce over uncooked pizza crust, then sprinkle on crumb topping.

Bake for 15-18 minutes or until crust and topping are both golden brown. Allow to cool for 10 minutes.

Meanwhile, make vanilla glaze by whisking together powdered sugar, half and half, and vanilla. Add extra powdered sugar or half and half to reach desired consistency.

Drizzle glaze on cooled pizza. I had extra… perfect for dipping! For best results, wait until the pizza is mostly cool before cutting to allow the cranberry sauce to set. It’s a little messier if you cut it while warm, but still delicious either way!  

Salted Caramel Mocha Overnight Oats for #Choctoberfest

Dress up your oatmeal to taste just like your favorite fall mocha… and add some extra caffeine too, because we all need more of that, right? Or is it just me? Ha. Thank you to Caveman Coffee Co. for providing the product used in this recipe! All opinions are my own.

Dress up your oatmeal to taste just like your favorite fall mocha... and add some extra caffeine too, because we all need more of that, right? Or is it just me? Ha. Thank you to Caveman Coffee Co. for providing the product used in this recipe! All opinions are my own. #sponsored

Oatmeal and coffee… these two items have filled my plate, err bowl and mug, since #BabyVolde was born in May. Breakfast is important, yo. Oatmeal is a healthy breakfast choice for anyone, and there is some anecdotal evidence that it helps with milk supply for breastfeeding moms. So I’ve tried to eat a bowl most days because it can’t hurt, right? And I love oatmeal so there’s that too. 🙂

You know what else I love? Coffee. Mmm, coffee! I’m drinking some now, actually. I think coffee has become more important lately since baby life=not a lot of sleep for the parents. Our sleep journey has been up and down–the first two to three weeks, he wouldn’t sleep unless held. By about two months, he was pretty much sleeping through the night [don’t be mad!]. That lasted, with a few bumps in the road, until four months. Over the past month we’ve been on a downward spiral with lots of wakeups alllll night long. Womp womp. Oh well, things have got to get better soon, right? But until then… lots of coffee! A cup of coffee at home, a travel mug at work in the morning, maybe an iced coffee in the afternoon… just depends on the day. I’m not a crazy coffee drinker by any means but I do love my coffee more than I did before! So putting it in oatmeal was just the natural choice, along with chocolate for #Choctoberfest too! Don’t forget to enter the giveaway before Friday, btw!! 🙂

Dress up your oatmeal to taste just like your favorite fall mocha... and add some extra caffeine too, because we all need more of that, right? Or is it just me? Ha. Thank you to Caveman Coffee Co. for providing the product used in this recipe! All opinions are my own. #sponsored

This isn’t my first rodeo with chocolate oatmeal, but it is the first time I’ve made overnight style. I know cold oats sound weird, but they are refreshing and it is great to not have to make breakfast in the morning! For this version, I paired the mocha base of the chocolate and coffee with a teensy bit of salted caramel. The result? Fabulous overnight oats like your favorite fall coffee beverage!

The sweet drink from coffee shops is certainly a treat, but dare I say that I like this version better? It’s not quite as sugary but still has that classic mocha + caramel pairing, with a hint of salt and a bit of indulgence to start your day. Salted Caramel Mochas have been my surprising go-to coffee shop order this fall [I used to be a PSL girl all the way], and now that I can enjoy those flavors in my oats, I am one happy girl! Hope you enjoy these as much as I have been! ❤

Dress up your oatmeal to taste just like your favorite fall mocha... and add some extra caffeine too, because we all need more of that, right? Or is it just me? Ha. Thank you to Caveman Coffee Co. for providing the product used in this recipe! All opinions are my own. #sponsored

Oh, and I would be remiss if I didn’t brag on how good the Blacklisted coffee from Caveman Coffee Co. is. This small batch coffee is rich and flavorful. Sometimes dark roasted coffee is too intense for me, but I love this kind! They also sent some Cacao Butter for me to play with–I can’t wait to bust it out in the kitchen! So fun. Thanks to Caveman Coffee Co. for sponsoring this event! Please check them out on FacebookInstagram, and Twitter.

one year ago: Coconut Oil Dark Chocolate Chip Cookies
two years ago: Pumpkin Bagels
three years ago: Peanut Butter Apple Oatmeal Cookies
four years ago: 30 Minute Chicken Tortilla Soup
five years ago: Sweet and Sour Chicken
six years ago: Crispy Crunchy Chocolate Chip Cookies

Salted Caramel Mocha Overnight Oats

  • Servings: 2
  • Time: 5 minutes + overnight to rest
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adapted from my base recipe for Maple Berry Overnight Oats

Ingredients:

  • 1/2 cup coffee – I used Caveman Coffee Co. Blacklisted
  • 1/2 cup milk
  • 6 tablespoons plain or vanilla yogurt
  • 1 cup old-fashioned oats
  • 2 tablespoons cocoa powder
  • salted caramel sauce – I used Trader Joe’s Fleur de Sel Caramel Sauce
  • mini chocolate chips

Directions:

In a medium bowl, whisk together coffee, milk, and yogurt. Stir in oats and cocoa powder. Divide between two bowls or mason jars, cover, and refrigerate overnight.

In the morning, top each serving with salted caramel and mini chocolate chips. I like it with about 1/2 teaspoon of salted caramel sauce and mini chocolate chips, but feel free to adjust quantities to your taste.

If I wanted to healthify this, I would make this date caramel sauce to use in place of the traditional caramel sauce. 🙂


Click below for more chocolate recipes!

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No Bake Chocolate Peanut Butter Granola Bars

These healthy, flavorful granola bars are full of that wonderful chocolate peanut butter goodness that EVERYONE knows and loves. And they can be made in ten minutes, perfect for any busy schedule… even that of a new mama. 🙂

These healthy, flavorful granola bars are full of that wonderful chocolate peanut butter goodness that EVERYONE knows and loves. And they can be made in ten minutes, perfect for any busy schedule... even that of a new mama. :)

Hi guys! Another new recipe! Who am I?!? I just had to take some of my free time to share this no bake granola bar recipe with you… because frankly, I’m obsessed with them. I’ve made two batches in just as many weeks… and eaten almost all of them myself! 🙂 You know what else I’m quickly becoming obsessed with? Babywearing! Having two hands to use during baby naps [that he prefers to take on me or on Ben] is priceless. I have a Baby K’Tan and it’s purple and fabulous. I can even cook while wearing it! Well, cooking is a bit of a stretch, but I definitely can make really easy recipes as long as they don’t involve putting something in the oven or any potential splatters from the stovetop. Paranoid, safety conscious new mom here! Probably for a good reason, but still.

These healthy, flavorful granola bars are full of that wonderful chocolate peanut butter goodness that EVERYONE knows and loves. And they can be made in ten minutes, perfect for any busy schedule... even that of a new mama. :)

Anyways, back to this deliciousness! And no, I’m not talking about this cute ONE MONTH old baby here. Though he IS delicious and adorable, huh? What do you think I should call him on the blog? Due to his privacy and not wanting to make more of an online trail for him in the future than necessary, I don’t want to share his full name here. Before he was born, we joked around that his name would be “Volde,” as in Voldemort so his current Instagram hashtag is #BabyVolde. We might stick with that, or we might adapt one of his [many] family nicknames. Most of them have to do with foxes, because we chose woodland animals as his nursery theme. Gah, I way overthink EVERYTHING. Haha.

These healthy, flavorful granola bars are full of that wonderful chocolate peanut butter goodness that EVERYONE knows and loves. And they can be made in ten minutes, perfect for any busy schedule... even that of a new mama. :)

This cutie has his eyes open more and more these days… he’s so fun! Moving on… no good transition, but I gotta get moving as naptime will be coming to a screeching halt any minute now. 🙂 These granola bars. They are no bake, amazingly delicious, and SO simple to throw together. Since I made my first batch, I’ve eaten one just about every day. Err, night. Middle of the night feedings make me hungry! Or maybe it’s just being up in the middle of the night that makes me hungry. Either way, I learned very early on in this little one’s life that I needed a healthy snack to eat in the middle of the night when I was up with the babe. Granola bars are the easy choice, right?

No Bake Chocolate Peanut Butter Granola Bars3

For a couple weeks I was buying [or sending Ben to buy] the more wholesome granola bars from the grocery store… but then I felt like baking. So I decided to make my own using healthy ingredients that I had on hand! Some oats, Rice Krispies cereal, nuts, honey, peanut butter, and chocolate later, these babies were born. I was a little unsure of how they would turn out using natural peanut butter as the base, but I’m happy to report that they stick together just fine if you store them in the refrigerator. Score! They do get a little melty at room temperature, but I’m sure you can eat them quickly enough to remedy that problem. I know I sure do! The classic combo of peanut butter and chocolate is one that I don’t tire of easily. Reminds me of eating candy, so much so that I have to stop myself from setting the baby down partway through a feeding to go get another granola bar. No joke. These granola bars are that good! With that in mind, it’s probably for the best they need to hang out in the fridge so they last a little longer. I bet they would freeze well too, though I haven’t tried that yet. Hope you can make these granola bars soon–you won’t regret it! Enjoy!

No Bake Chocolate Peanut Butter Granola Bars2

one year ago: Cherry Chipotle Chicken Salad with Cherry Lime Salsa
two years ago: Dark Chocolate Double Coconut Macaroons

three years ago: Pretzel Rolls
four years ago: Orange Glazed Chicken Stir Fry
five years ago: Strawberry Chocolate Coconut Pancakes

No Bake Chocolate Peanut Butter Granola Bars

  • Servings: 16
  • Time: 10 minutes & an hour + to chill
  • Print

from It’s Just Laine

Ingredients:

  • 1 cup peanut butter – I used natural creamy
  • 3/4 cup honey – I used mostly honey but a little maple syrup because I ran out
  • 3 tablespoons coconut oil
  • 2 tablespoons cocoa powder [dark chocolate if you have it]
  • 1 teaspoon vanilla extract
  • 2 cups old fashioned oats
  • 2 cups Rice Krispies cereal
  • up to 2 cups of mix-ins–I’ve been using the following:
    • 1/2 cup peanuts
    • 1/2 cup Reese’s chips
    • 1/4 cup chocolate chips

Directions:

Grease a 9×13 pan with cooking spray and set aside.

In a small saucepan, melt together peanut butter, honey, coconut oil, and cocoa powder over low heat. No need to boil, just heat until melted together. Remove from heat and stir in vanilla. This step can also be done in the microwave if desired–just mix in a bowl and heat on 50% power until melted. For me, this was about 45 seconds.

In a large mixing bowl, stir together oats and Rice Krispies. Pour peanut butter mixture on top and stir to combine. Fold in mix-ins, then transfer to prepared pan. Use a sheet of wax paper or a spatula to press down and flatten. Cover and refrigerate at least an hour, or up to overnight to set.

After bars have set, cut as desired. Store in the refrigerator or freezer, especially during warm/humid months.