Category Archives: Cookies

Peanut Butter Cheerio Treats

Posted by Lindsey @ Baking Bytes in Cookies, Dessert and tagged with

Peanut Butter Cheerio Treats {{Baking Bytes}}

When I was a kid (and to this day), I never cared much for Rice Krispies. They were better in the overly sweet, marshmallow form that graced many of my friends’ lunches, but I’d have preferred cookies or pudding any day. Instead, my mom often made what we called Cheerio treats: the peanut butter and Cheerios cousin of Rice Krispies Treats.

Peanut Butter Cheerio Treats {{Baking Bytes}}

As a household of peanut butter fanatics and Cheerio eaters, these were always a big hit. A bit crunchier than a normal Rice Krispies treat, but with the added flavor of peanut butter, these continue to be one of my favorite easy snacks. Since they are made in the microwave, they are perfect for hot days when you don’t want to heat up the oven. Even better, they only take about 15 minutes to come together, making them a great go-to recipe when you’re in need of a quick treat. Just make sure you always have marshmallows in the cupboard and you’ll be ready to go at a moment’s notice.

Peanut Butter Cheerio Treats {{Baking Bytes}}

I nearly always make them our traditional way, with creamy peanut butter and plain Cheerios, but feel free to mix it up however you like. I’ve given some suggestions after the recipe if you’re looking for inspiration. Whether you go with the original or kick it up a notch, these are a wonderful treat.

Peanut Butter Cheerio Treats

Adapted from Kraft
Makes an 8″ x 8″ pan

Ingredients

2 Tbsp butter
25 large marshmallows
3/4 cup peanut butter

3-5 cups plain Cheerios2

Directions

  1. Lightly butter an 8×8 baking dish.
  2. In a large, microwave safe bowl, heat the butter on high for 45 seconds, or until melted.
  3. Add  marshmallows and peanut butter and stir.
  4. Heat in microwave for 45 seconds, stir, heat again for 45 seconds, and stir until mixture comes together with little to no streaking.
  5. Add cereal, stirring until combined. Mixture will be stiff. After it cools slightly, you may want to use your hands to mix it further.
  6. Press into prepared baking dish and allow to cool. Cut into desired pieces (I usually do 12 or 16) and serve.
  7. Store on the counter in an airtight container.

Variations

  • Add 1/2 cup baking chips (e.g. chocolate chips, peanut butter chips) when you add the cereal
  • Press sprinkles or mini chocolate chips into the top after pressing into pan
  • Drizzle with melted chocolate chips
  • Use crunchy peanut butter instead of creamy
  • Use a different flavor of Cheerios (maybe chocolate?), or substitute Rice Krispies or Chex cereal

Notes

1 If, you prefer, you can heat the mixture on the stove over medium heat instead of using the microwave.
2 I like them gooey so I only use 3 cups of cereal; my mom uses 5 cups. The more you use the more important it is to make sure everything is combined really well so it all sticks together.

Peanut Butter Chocolate Chip Cookies

Posted by Lindsey @ Baking Bytes in Baking, Cookies, Dessert and tagged with , ,

Hope you’re having a delightful Monday! If you aren’t, maybe these cookies will help to improve it. This is probably the recipe I use most often as it’s one of M’s favorites. It’s also very consistent in baking and pops out lovely round cookies every time. Although we’ve been buying Skippy peanut butter ever since Costco stopped selling Jif (jerks), I still prefer my adaptation of the Jif recipe. It makes perfect and soft cookies every time and doesn’t require softened butter, making it a good go-to recipe for any time of the year. It also freezes well, so feel free to make a double batch and save half for later. Geared more toward a peanut butter fan than a chocolate lover, these cookies are the antithesis to the chocolate peanut butter chip cookies I’ve posted previously.

Peanut Butter Chocolate Chip Cookies {{Baking Bytes}}

Spectacularly peanut buttery with a smattering of chocolate chips, I like to make these cookies small for a bite-sized treat. They are chewy and sweet and practically require an accompanying glass of milk, so I like to have the option of eating one or five, depending on how big of a sugar rush I’m looking for. If you prefer larger cookies, have no fear. Use two tablespoons of dough instead of one, flatten slightly, and bake for an extra two minutes or so. I like to bake a test cookie if I’m not using my usual method just to make sure I don’t ruin a whole tray.

Peanut Butter Chocolate Chip Cookies {{Baking Bytes}}

Personally, I think these cookies speak for themselves so I’ll stop here. If you’re in the mood for a peanut butter experience, whip up a batch and have a few warm from the oven; your Monday can only get better from here.

Peanut Butter Chocolate Chip Cookies {{Baking Bytes}}

Peanut Butter Chocolate Chip Cookies 

Adapted from Jif’s Irresistible Peanut Butter Cookies
Makes about 5 dozen small cookies

Ingredients

1 1/4 cups lightly packed brown sugar
3/4 cup peanut butter1
1/2 cup Crisco shortening
3 Tbsp milk
1 Tbsp vanilla extract

1 large egg

2 cups all-purpose flour
3/4 tsp baking soda
3/4 tsp salt

1 cup chocolate chips

Directions

  1. Preheat oven to 375 degrees Fahrenheit and line cookie sheet(s) with parchment paper or silicon baking mats.
  2. In the bowl of your stand mixer, beat sugar, peanut butter, shortening, milk, and vanilla on medium speed until completely blended and fluffy.
  3. Add egg, beating until just combined
  4. Add flour, baking soda, and salt, mixing on low until just incorporated. Dough should not stick to your finger. If it does, stir in extra flour in very small amounts until it’s no longer sticky.
  5. Stir in chocolate chips.
  6. Using a 1 Tbsp cookie scoop, place two inches apart on prepared cookie sheets and bake for 7-9 minutes.2 They will look slightly under done, but should be matte, not shiny.
  7. Cool briefly on cookie sheet, then place on a wire rack to cool completely.
  8. Store in an air-tight container on the counter for up to 1 week (or maybe longer, they are always gone by this time), or in the freezer for several months.

Notes

1 I always use creamy, but crunchy peanut butter will definitely work. Both Skippy and Jif work great, but I have not tried a natural peanut butter in this recipe, so use caution if you do. You may need to add a little extra flour at the end, so check the dough before you add chocolate chips.

2 If you’re using dark pans, they will likely be closer to the 7-minute time, if you’re using light pans (or a silicon mat) they will probably need closer to 9 minutes. I use light aluminum pans and silicon mats and 9 minutes is correct for me.

[Psst. Don’t forget to tune in tomorrow morning for a new ice cream recipe! Hint: alcohol ahead. If you missed last week’s ice cream recipe, it can be found here.]

Classic Oatmeal Raisin Cookies

Posted by Lindsey @ Baking Bytes in Baking, Cookies and tagged with ,

Hello! I have returned from a delightful trip home to Alaska, so it’s back to normal life for me. Well, technically I’m still on the way back to Montana, but close enough. With my second half marathon now behind me, next on the agenda is to find a third. I have three penciled in for fall, but that leaves the sixth up for grabs. Looking at one around here on July 26, but I haven’t signed up yet.

In any case, today I bring you another classic: oatmeal raisin cookies. I love this recipe because it always turns out soft and chewy, which is how I think cookies should be. (Shortbread, Thin Mints and Oreos are notable exceptions.) It is your standard cinnamon and raisin flavor with the chewy oatmeal base. I sometimes add a cup of chocolate chips, but this time I left them out.

Oatmeal Raisin Cookies {{Baking Bytes}}

This particular recipe is the one off the lid of the Quaker Oats container, with some minor modifications. My own oatmeal lid is altered with a Sharpie so I can remember the things I do differently. (We buy oatmeal at Costco so we just refill the same smaller cylinder for kitchen use.)

Oatmeal Raisin Cookies {{Baking Bytes}}

Considering it’s such a classic flavor, I don’t think these cookies need much talking up. They are soft with just the right hint of cinnamon and a smattering of raisins throughout. Be careful not to over-bake them, as they get crunchy very quickly. Unless you’re in to that sort of thing, in which case you’re just confusing me.

Oatmeal Raisin Cookies {{Baking Bytes}}

Classic Oatmeal Raisin Cookies

Adapted from Quaker Oats
Makes about 4 dozen

Ingredients

1 cup unsalted butter, softened
1 cup lightly packed brown sugar
1/2 cup granulated sugar

2 cups all-purpose flour
1 tsp Baking Soda
1 tsp ground cinnamon
1/2 tsp salt

2 eggs
1 tsp vanilla

3 cups old-fashioned oats, uncooked
1 cup raisins
1 cup chocolate chips (optional)

Directions

  1. Preheat oven to 350 degrees Fahrenheit; line cookie sheets with parchment paper or silicon mats.
  2. Using an electric mixer, beat butter and both sugars until light and fluffy.
  3. Meanwhile, in a small bowl, mix together first group of dry ingredients.
  4. Beat in eggs and vanilla.
  5. Add in flour mixture, beating until well combined.
  6. Stir in oats and raisins (and chocolate chips) until completely combined.
  7. Roll 2 Tbsp of dough into balls and place on a cookie sheet. Bake 9-11 minutes or until cookies are matte on top (they will look under-done).
  8. Cool for a few minutes on the pan, then remove to a wire rack to cool completely.
  9. Store in an air-tight container on the counter for up to a week.

Oatmeal Craisin White Chocolate Chip Cookies

Posted by Lindsey @ Baking Bytes in Baking, Cookies, Dessert and tagged with , ,

Welcome, friends, I hope you’ve had a lovely April. Montana is still struggling to fully commit to spring but right now it’s delightfully sunny and almost 60, which makes for a smiley Lindsey instead of the frowny Lindsey of last weekend’s flurries.

Oatmeal Craisin White Chocolate Chip Cookies {{Baking Bytes}}

This weekend I decided to cover one of our household cookie staples. These are personally one of my favorites, although M is a bit more indifferent towards them. Regardless, if you like Craisins and white chocolate, you’ll likely enjoy today’s recipe. A bit less sweet than your average cookie, these are a light and summery cookie great for lunches and snacks (or dinner, I don’t judge). They freeze exceptionally well in case you want to make a double batch and store the extras. (As if you can have extra cookies, ha!)

Oatmeal Craisin White Chocolate Chip Cookies {{Baking Bytes}}

I love these cookies for their light texture and cranberry white chocolate combo, but also because they feel just a bit healthier than the usual peanut butter and chocolate combos you find ’round these parts. Obviously they’re still cookies, but I feel slightly less guilty having a few of these. (Psyche! I never feel guilty eating cookies.) And cranberries are fruit, and fruit is healthy, so basically these are healthy, right?

My favorite part about these cookies is that even though they taste summery to me, they have no seasonal ingredients, which means you can make them all year round. Especially in late January after the Christmas fun has worn off and spring isn’t quite on the horizon. They are also super easy and take minimal measuring cups, which are always extra points in my book.

Oatmeal Craisin White Chocolate Chip Cookies {{Baking Bytes}}

For this recipe I like to use my small 1 Tbsp cookie scoop that results in bite-sized delights. If you prefer a large cookie, you’ll need to bake them an extra minute or two, so bake a test cookie to figure out the timing.

Oatmeal Craisin White Chocolate Chip Cookies

Adapted from Ocean Spray
Makes ~4 dozen small cookies

Ingredients

2/3 cup butter, softened
2/3 cup light brown sugar

2 eggs

1 1/2 cups oats (not quick oats)
1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt

2/3 cup Craisins dried cranberries
2/3 cup white chocolate chips

Directions

  1. Preheat oven to 375 degrees Fahrenheit and line two cookie sheets with silicon mats.
  2. Beat butter and sugar on medium speed until fluffy.
  3. Thoroughly beat in eggs.
  4. Whisk together oats, flour, baking soda, and salt in a separate bowl.
  5. Beat in flour mixture in three or four additions, mixing well between each addition.
  6. Gently stir in Craisins and white chocolate chips until well distributed.
  7. Using a 1 Tbsp cookie scoop, drop onto cookie sheets and bake for 8-10 minutes, (I usually do 9) or until lightly browned.
  8. Let cool on cookie sheet for a couple minutes before transferring to a wire rack to cool completely.
  9. Store in an airtight container on the counter for several days, or in the freezer for several weeks.

Soft and Chewy Oatmeal Chocolate Chunk Cookies

Posted by Lindsey @ Baking Bytes in Baking, Cookies, Dessert and tagged with ,

I was originally planning to share a lemon bundt cake with you guys today, but the recipe was almost a total flop. Still edible, but not a recipe I’d ever use again, and definitely not pretty enough to entice anyone into making it anyway. Instead, please enjoy this cookie recipe, and hopefully in a week or two there actually will be a lemon bundt cake featured here.
Oatmeal Chocolate Chunk Cookies {{Baking Bytes}}

Four years ago my mom emailed me a recipe entitled “Best Oatmeal Chocolate Chip Cookies”. I labeled it under “recipes” in my Gmail account, and then promptly forgot about it.

Until now.

Oatmeal Chocolate Chunk Cookies {{Baking Bytes}}

When M is in town, I try to bake cookies every week so he can have them in his lunches. I do occasionally miss a week (at which time he makes his own, because it usually means I made a pie instead), but most of the time Sunday is cookie day. Peanut butter chocolate chip are a household staple, as well as oatmeal raisin chocolate chip, or oatmeal Craisin white chocolate chip. (One of these days each of these recipes will make an appearance on here.) One week however, I wasn’t feeling like the regulars and when I asked M for suggestions all he came back with was “something with chocolate chips.”

So helpful.

Oatmeal Chocolate Chunk Cookies {{Baking Bytes}}

I perused my recipes folder and rediscovered the email with this one. Since I had everything on hand, I decided to give it a shot. This was a wise decision as it is easily the best oatmeal chocolate chip cookies I’ve ever made, and probably one of the best cookie recipes, period. Unlike your average oatmeal cookie, this one calls for the oatmeal to be finely ground in a blender before adding it to the dough, resulting in the wholesome flavor of oatmeal without the usual telltale texture. Super soft even a week later (in case you, too, forget one in your backpack) and a bit less sweet than most chocolate chip cookies, this recipe has definitely become a new staple at our house. I even made it two weeks in a row, which is a pretty rare event around here.

Oatmeal Chocolate Chunk Cookies {{Baking Bytes}}

Using both white and brown sugar gives the soft texture and very slight caramel flavor generally found in peanut butter cookies, while the oatmeal lends a wholesome flavor that almost makes you feel like you’re eating something healthy. (Pro tip: you aren’t.) The original recipe calls for chocolate chips and a chopped up chocolate bar, but I decided to use the bag of Nestle chocolate chunks I had in the cupboard. (I have a slight addiction to buying random bags of baking chips. Shh.) Due to their size, I opted to forgo my usual one tablespoon cookie scoop in favor of the three tablespoon size I generally reserve for cupcakes. This was my second wise decision of the day, as we ended up with three dozen bakery-sized cookies perfectly saturated with chocolate chunks.

Oatmeal Chocolate Chunk Cookies {{Baking Bytes}}

Pour a glass of milk and have a couple. You can thank me later.

Soft and Chewy Oatmeal Chocolate Chunk Cookies

Makes 3 dozen large cookies

Ingredients

2 1/4 cups (310 g) flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt

1 cup unsalted butter, room temp
1 cup (200g) white sugar
1 cup (150g) brown sugar, lightly packed

2 eggs
1 tsp vanilla

2 1/2 cups (250g) oatmeal, finely ground

~12 oz (360g) package chocolate chunks

Directions

  1. Preheat oven to 375 degrees Fahrenheit.
  2. Whisk together flour, salt, baking powder, and baking soda. Set aside.
  3. Cream butter and both sugars until fluffy.
  4. Add eggs and vanilla and beat until just combined.
  5. Add flour mixture and beat until just combined.
  6. Push dough to the bottom of the bowl, add ground oatmeal, and stir until just combined.1
  7. Push dough from the beaters, add the chocolate chunks, and stir until chocolate is well distributed.2
  8. Use a 3 Tbsp cookie scoop and place dough balls at least 2″ apart on a cookie sheet.3
  9. Bake for 12-14 minutes, let cool on the pan for a few minutes, then remove cookies to a wire rack to cool completely.
  10. Store in an airtight container; cookies stay soft for at least a week (at which point ours were all eaten.)

Notes

1 If you don’t push the dough off the paddle, it likely won’t mix properly.
2 It may be necessary to mix the last bit of oatmeal into the dough by hand.
3 I couldn’t fit more than 9 cookies on a sheet at one time.