Soft and Chewy Peanut Butter Oatmeal White Chocolate Cookies

A couple of things, #1 – I love baking. I only want to sample said baked item and pass it on. Still, my butt and thighs hold on to that tiny taste. Sigh. #2 – My best intentions of keeping up on the blog {and keeping the content fun, fresh and current} fall to the wayside. Life just happens and days go by. Sigh again. I wish it would slow down just a tiny bit. Anyway, enough fluff. I wanted to share this delish little recipe that I found on Pinterest but it truly belongs to Averie Cooks. Her recipes have caught my eye a few times now. Mmmm goodness! Peanut butter was the desired ingredient and this recipe just looked simple and well, satisfying. It was. My taste testers all agreed. Two thumbs up!

Soft and Chewy Peanut Butter Oatmeal White Chocolate Cookies



  • 1/2 c unsalted butter
  • 1/3 c creamy peanut butter
  • 1 c light brown sugar, packed
  • 1/2 c granulated sugar
  • 1 egg + 1 yolk
  • 2 tsp vanilla extract
  • 1 1/4 c all-purpose flour
  • 1 c old fashioned whole oats
  • 1/2 tsp baking soda
  • 3/4 c white chocolate chips
  • 1/2 c peanut butter chips (I used more white chocolate chips as it’s what I had but you can sub whatever chips you’d like)


  • In a microwave safe bowl, melt the butter and peanut butter together.  This took me about 45 seconds on high.
  • Add the brown & white sugar to the melted butter & peanut butter mixture and stir.  Let sit til slightly cooled and then add the egg plus egg yolk. You don’t want to ‘cook’ your eggs in the hot mixture hence letting it cool. Add the vanilla and stir.
  • Then add the flour, oats, baking soda and stir.  This recipe stirs quite nicely. I tend to use my mixer for everything but these mixed great by hand.
  • Finally, add your chips.
  • Scoop dough using a cookie scoop and put on parchment paper lined baking sheets about 2 minutes a part. Bake at 325 for 10-12 minutes. I always seem to bake cookies at the longer time and they come out perfect.
  • Let cool slightly and then serve warm with a cold glass of milk. Yum!


White Chocolate Peanut Butter Krispies

Oh my deliciousness!! I can not even explain how amazingly good these are. I had to whip up something quick the other day. You know, cookie exchanges and all are kinda happening left and right. Tis the season! I have now made 4 batches of these. In 3 days. Yep, I’d say these are my latest go to recipe as far as treats go. The downfall? I can’t stop eating them! I am popping them in my mouth A LOT. So basically they are a diet fail but hey, who diets this time of year anyway?? 😉 

White Chocolate Peanut Butter Krispies


(Printable Recipe)

2 cups Rice Krispies cereal
2 cups dry roasted peanuts
2 cups miniature marshmallows
1 cup peanut butter
2 pounds white chocolate chips (2 12-oz packages plus 1 1/3 cup)

In a large bowl, combine cereal, peanuts and marshmallows. In a microwave-safe bowl, melt chocolate and peanut butter on High for 1 minute and then in 30 second intervals until fully melted. Stir chocolate into cereal mixture. Mixture will be slightly runny. Drop by tablespoons onto waxed paper. Let set until firm, 2 hours. Store in an airtight container.

I promise, these will be a hit at any party you bring them too!! Delish 🙂

Chocolate Snickerdoodles with Pumpkin Kisses

My goal is to find, make and share one new recipe a week with all of you. With it being the holiday season, you may see a lot of sweets 😉 I’m sorry. I can not help myself. If you are a neighbor of mine — you will either love or hate me cause I have to share!! Todays recipe was a Chocolate Snickerdoodle with a Pumpkin Kiss in the middle. It was yummy and seasonal. I also walked outside with a plate and handed them out to the kids playing in the beautiful Fall sunshine {mine included}. I needed more judges then just me. It was a general thumbs up. Yeah! I love thumbs up when I make a new recipe.

I would LOVE to try and make these with Caramel Kisses. Can you imagine that flavor combo? Mmmmm.

Chocolate Snickerdoodles with Pumpkin Kisses


2 1/4 cups flour
1/2 cup dutch cocoa
1 teaspoon cream of tarter
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, softened
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla
cinnamon sugar
32 Hershey’s Pumpkin Spice Kisses

Cinnamon Sugar
1/4 cup sugar
1/4 cup brown sugar
1/2 teaspoon cinnamon


Preheat the oven to 325 degrees.  Line a baking sheet with parchment paper.

In a small bowl mix together the Cinnamon Sugar and set aside.

Combine the flour, cocoa powder, cream of tartar, baking soda and salt together and set aside.

In mixer, cream butter and sugar until fluffy.  Add the eggs one at a time.  Stir in the vanilla.  With the mixer on low speed, add the dry ingredients until just combined.

Using your hands, form the dough into 1 inch balls and then roll in Cinnamon Sugar mixture.  Place the dough balls on the baking sheets.  Bake at 325 for 10-12 minutes or until just firm but not overcooked.

While the cookies are baking unwrap your Pumpkin Kisses.

Remove the cookies from the oven and immediately place pumpkin kisses in the center of each cookie. Cool completely.  (Just press them down gently, the candy will melt and stick to the cookie when cool.  Try not to move the cookies until the Kisses have set up again.)
This week I’m linking up to the following parties:

15 Pumpkin Recipes

Ah yes, Fall has arrived {said while wearing the coziest sweater ever}. It’s time for hay rides, apple picking, you pick pumpkin patches or if you are short on time you can just visit your local grocery store and ‘pick your own’. 😉 I’m just saying, you have options!!

With that being said, I am sharing 15 pumpkin recipes that look amazing!!

  1. Pumpkin spice hot cocoa
  2. Cinnamon cupcakes with pumpkin pie frosting
  3. Pumpkin caramel spice cookies
  4. 2 ingredient pumpkin cookies


  1. Triple chocolate pumpkin pie
  2. Ooey gooey caramel pumpkin brownies
  3. Pumpkin lust cake
  4. Pumpkin pie granola


  1. Cinnamon sugar pumpkin spice donuts
  2. Pumpkin spice latte
  3. Pumpkin cinnamon rolls
  4. Pumpkin coffee cake

Do you love pumpkin? Please share your favorite pumpkin recipe — I’d love to make it and share it here!!

White Chip Island Cookies with a Twist

Mmm, mmm, mmm. Cookies. OK, I admit it, I actually make them more for others then for myself. I’m quite proud when my cookie jar is full and even more proud when it is empty 🙂 Means they must have been good! Tonight felt like a cookie kind of night but aside from the basic ingredients, I was searching for that extra something. I was out of my ginourmous bag of Costco chocolate chips {remember the episode from Friends where Monica wanted the cookie recipe and Phoebe thought it was something so amazing and sacred to the family that her grandmother took it to her grave? Turns out it was just good ol’ Nestle Tollhouse!}. Anywho — I had white chocolate chips so I looked on the back of the package for a recipe that I had the ingredients for. I came up with these white chocolate island cookies BUT I threw in a cup of caramel bits. Wowzer! These are yummy.

White Chip Island Cookies {with a secret ingrediant}


  • 1 2/3 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup (1 1/2 sticks) butter or margarine, softened
  • 3/4 cup packed brown sugar
  • 1/3 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Premier White Morsels
  • 1 cup flaked coconut, toasted if desired
  • 3/4 cup chopped macadamia nuts or walnuts {I used walnuts because I had them}
  • 1 cup caramel bits


PREHEAT oven to 375° F.

COMBINE flour, baking powder, baking soda and salt in small bowl. Beat butter, brown sugar, granulated sugar and vanilla extract in large mixer bowl until creamy. Beat in egg. Gradually beat in flour mixture. Stir in morsels, coconut and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 8 to 11 minutes or until edges are lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Serve immediately, with a glass of ice cold milk. YUM!


I’m sharing this post over at 

Ooey Gooey Rocky Road Cookies

What? Best mom ever?? Yep — today I am using cookies as a way to have my kids love me even more. Ha ha! Kids love homemade cookies. And adults. Fresh baked? Oh yes!!

I came across this yummy recipe awhile back and decided that today was the day to make them

They were easy and they came out delicious!! I love how gooey they are when you don’t add flour. It changes the texture dramatically — in a very good way!

Ooey Gooey Rocky Road Cookies from Fifteen Spatulas

Yield: 2 dozen cookies


  • 3 cups powdered sugar
  • 2/3 cup unsweetened cocoa powder
  • 1/4 tsp salt
  • 3 extra large egg whites
  • 1 tbsp vanilla extract
  • 2 cups semisweet chocolate chips
  • 2.5 oz sliced almonds, toasted
  • 1 cup mini marshmallows


  1. Preheat the oven to 350 degrees F, and line two sheet pans with parchment paper.
  2. In a large bowl, sift together the powdered sugar and cocoa powder. Whisk in the salt. Add the egg whites and vanilla and whisk until combined. Stir in the chocolate chips and almonds.
  3. Use a cookie scooper to portion out small mounds on to the parchment paper, then top each cookie with 4-5 marshmallows. Pop into the freezer for 5 minutes to chill slightly (this prevents them from spreading too much in the oven).
  4. Bake for 12-13 minutes until the marshmallows are golden brown. Let the cookies sit on the paper for a few minutes to set, before moving them to a wire rack to cool. Are these ooey gooey or what? Enjoy!!!