Oatmeal Peanut Butter M&M Cookies

January is often a time for change; new diets, new fitness routines, new personal and professional goals. I am no exception to this rule, but this year I have a slightly different goal in mind with regards to my eating and this blog.

Off and on I’ve struggled with healthy eating, to the point that it’s been hard to feel good about eating anything that isn’t a plain vegetable. We are so inundated by “guilt-free” and “skinny” and “clean-eating” recipes that it starts to feel like every food is measured by how terrible of a person I am for eating it. This year, I’m done with that. Fat is not the enemy, carbs are not the enemy, and if I’m going to eat dessert then why the heck would I want it to be “skinny” or “light”. If you see me using these phrases here, please point them out. I know that changing my relationship with ingredients is not a one-woman task, and if you want to join me in this endeavor, I welcome all the help I can get.

In light of that, here is an extremely normal cookie recipe because if you’re going to have a cookie, have a proper cookie. (Those “skinny” recipes never work anyway, since most of the time people just eat twice as many of them.) Peanut buttery goodness complemented with the rustic flavor of oatmeal and the chocolatey crunch of peanut butter M&M’s, these are sure to please any peanut butter fan.

I’ve been making the standard peanut butter cookie recipe on the back of the Jif jar for as long as I can remember (even saving a label when my Costco started carrying Skippy instead), and it’s still one of my favorites. I usually add chocolate chips (and nix the sugar crosshatching) because nothing is better than melty chocolate and soft peanut butter cookie in one cozy mouthful. However, I also super love oatmeal cookies, and have featured a couple different ones on this site. Inspired by that flavor palate, I opted to adapt this recipe towards some oatmealy delight.

Largely the same as the original, I substituted some of the flour for some extra oatmeal mostly for texture purposes. I never pack brown sugar for cookie recipes, which I think blends nicely for the oatmeal pairing, but if you prefer a sweeter flavor then by all means pack that sugar firmly into your measuring cups.

For texture and color and always-welcomed chocolate, peanut M&M’s are a fun addition. I’ve also used peanut butter M&M’s and regular ole’ chocolate chunks, both with delicious success. Smooth peanut butter is my preference, but use chunky or add some chopped roasted peanuts if you’re in to that. Playing up the peanut flavor instead of just sugar is a nice twist on an old favorite, and it makes them great for hiking too.

Celebrate your progress towards your first month of goals, console yourself over the lack thereof, or just welcome in a new month with a batch of these cookies. Enjoying life is so much more than doing everything “right”, and a proper cookie is always a welcome lift in the day.

Oatmeal Peanut Butter M&M Cookies

Adapted from Jif
Makes about 3 dozen large cookies

Ingredients

3 cups all-purpose flour
2 cups old-fashioned oats
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt

1 1/2 cup peanut butter (Jif or similar; I’ve never tried it with a “natural” sort)
1 cup shortening
2 1/2 cups unpacked light brown sugar
6 tablespoons milk
2 tablespoons vanilla extract

2 eggs

3 cups peanut M&Ms1

Directions

  1. Preheat oven to 375 degrees Fahrenheit. Line baking sheets with parchment paper or silicon baking mat. Set aside.
  2. In a large bowl, whisk together flour, oats, baking soda, and salt. Set aside.
  3. In the bowl of a stand mixer, combine peanut butter, shortening, sugar, milk, and vanilla. Beat until completely combined.
  4. Add eggs and beat until just combined.
  5. Stir in flour mixture until combined. Dough should not stick to your finger if you press it; add additional flour 1/4 cup at a time if necessary.
  6. By hand, stir in M&Ms (so they don’t break.)
  7. Use a 1/4 cup cookie scoop to add balls of dough to cookie sheets (I could only fit about 8 on a pan), flattening the tops slightly.
  8. Bake 13-15 minutes, or until bottoms are lightly browned; remove to a cooling rack to cool completely.
  9. Store in an airtight container up to one week, or in the freezer for longer term storage.

Notes

Or any one of the following: peanut butter M&M’s, regular M&M’s, chocolate chunks, chocolate chips, roasted peanuts, etc. Mix and match to your heart’s desire.

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DIY Hot Chocolate Mix

Perhaps the quintessential cold-weather beverage, hot chocolate has long been a favorite of mine. I drink it much less often as an adult since I prefer to eat my calories rather than drink them, but on a cold and snowy day, hot chocolate is still a delicious way to warm up. These days I find most of the store-bought mixes to be far too sweet, and so I set out to make my own.

All the popular Pinterest items used non-fat milk powder, so I gave that a shot. I had reservations on how well this would work because it’s the milk fat that makes proper hot chocolate into the creamy delight we look for. As expected, the non-fat versions tasted far too watery to me. I knew I wanted to include milk powder since the goal was not to have to heat up milk every time I wanted a cup, and so I checked to see if whole milk powder was a thing that exists.

Helpful, Amazon has my back and I promptly ordered what I presume is basically a lifetime supply. Fortunately it is shelf-stable for quite a while (or you can freeze it) so I had no qualms about order it. After a couple iterations to get the cocoa:sugar ratio down, I landed on my perfect concoction. Not too sweet, very chocolatey, and pleasantly creamy without the hassle of heating milk or the requirement to have a splash of heavy cream on hand. (We almost always do, but I realize the average person does not buy heavy whipping cream by the half-gallon.)

This recipe easily scales, so you can make less for a small amount or scale it up and give it away as gifts. Add a cute jar and a tag with instructions and you have a wonderful small token of appreciation. It keeps for at least 6 months (that’s how long my batch lasted) so you can stock up for the season ahead. All the convenience of those pre-made mixes and the ability to tailor the amount of sugar to your preferences; a win-win if you ask me.

DIY Hot Chocolate Mix

Makes about 8 servings

Ingredients

for mix
3/4 cup whole milk powder
1/2 cup dutch process cocoa powder (regular works okay too)
1/2 cup + 2 Tablespoons sugar2

to prepare hot chocolate
12 oz boiling water
3-4 Tablespoons mix

Directions

  1. For the mix: whisk together milk powder, cocoa powder, and sugar until well combined. Store in an airtight container.
  2. For hot chocolate: Add 3-4 tablespoons mix to the bottom of a large mug.
  3. Pour in 1-2 ounces of boiling water, and mix until well combined. (A handheld milk frother works great for this.)
  4. Pour in remaining boiling water, and continue to mix until completely combined.
  5. Enjoy immediately with your favorite toppings. (And a splash of Baileys, for the adults.)

Notes

You must use whole milk powder, the non-fat stuff is useless. Whole milk powder is the key to creaminess without having to heat milk every time you want to prepare a cup of hot chocolate.

I prefer my hot chocolate a little less on the sweet side; if you like yours more like a store-bought version, use 3/4 -1 cup sugar .

Chocolate Merlot Ice Cream

[Welcome to July AKA National Ice Cream Month! To celebrate, each Friday I will be posting a new delicious ice cream flavor alongside my regularly scheduled posts. Hope you enjoy the series!]

Despite not regularly imbibing in day-to-day life, alcoholic ice creams are typically some of my favorite concoctions. Having experimented with Baileys, Kahlúa, beer, and champagne, this year seemed like a red wine was in order. Although for drinking purposes I don’t stray far from the sweet white delight of a Riesling or Pinot Grigio, I enjoy reds for adding complexity to desserts and entrées alike.

Several years ago I tasted a dark chocolate red wine fudge that was just fantastic. Rich and chocolatey with just the right balance of red wine flavor, it didn’t slam you in the face with the alcohol, but just enhanced the whole chocolate experience. I kept this in mind as my flavor goal and set off to create the chocolate wine dessert of my dreams.

For Christmas my mom gave me Molly Moon’s ice cream recipe book, with the idea that even if I didn’t use exact recipes it would likely spark ideas and give guidance to my own creations. It is a delightful book even just to read, equally filled with traditional flavors as it is more exotic combinations. Their melted chocolate ice cream seemed like the perfect starting point for my newest creation, and it does not disappoint.

High quality dark chocolate bars melted into a pretty standard cream base results in a velvety smooth and rich chocolate experience. It’s worth it to splurge for the fancy chocolate bars instead of the standard Hershey’s. The chocolate will not only have a more decadent flavor, but it will be easier to find a truly dark chocolate with 70-75% cacao. Quality chocolate also has fewer additives and will melt much more smoothly, for a creamier texture in the final product. As an added bonus, you’ll likely be supporting a smaller Fair Trade farm which is always a good idea in my book.

To supplement the chocolate, I chose a Barefoot Merlot. Since I know approximately nothing about red wine, and don’t care for it in its standalone form, it can be challenging to choose a product. If you have a favorite red, go with that. If, like me, you’re not a red wine aficionado, go with one that describes a chocolate note or pairing on the back. After being reduced on the stove and mixed in with a quality chocolate, even a fairly inexpensive red wine will do just fine here.

Velvety smooth and with a light alcoholic bite, this flavor is sure to please any chocolate or wine lover. The wine flavor is not overpowering, and doesn’t slam you in the taste buds, but somewhat slowly grows with each bite. A small serving would be the perfect end to a dinner party, be it anywhere from casual to cocktail.

Chocolate Merlot Ice Cream 

Adapted from Molly Moon
Makes ~6 cups

Ingredients

1 bottle (3-4 cups) dry red wine (I used a Merlot)

1 cup heavy whipping cream
1 cup half and half
3/4 cup sugar

6 oz dark (~70%) chocolate, coarsely chopped

1 tsp vanilla

Directions

  1. Place chopped chocolate in a medium bowl. Set aside.
  2. In a small saucepan, gently heat wine at a light simmer until reduced to 1/4 the original amount (3/4 – 1 cup). Let cool on the counter or chill in the fridge at least 10 minutes or until ready to use. (This is a slow process; set aside at least 30 minutes and feel free to do it ahead of time.)
  3. Meanwhile in a medium saucepan, heat half and half, whipping cream, and sugar until sugar is dissolved and mixture is just coming to a simmer.
  4. Pour over chocolate and whisk vigorously until smooth.
  5. Slowly stream in wine reduction (especially if it’s still a bit warm), whisking constantly.
  6. Cover bowl and chill in the refrigerator completely, or overnight.
  7. Freeze according to your ice cream maker’s directions, then place in a cold freezer-safe bowl to freeze for an additional three hours, or overnight.
  8. Enjoy solo or with a fudgy dark chocolate brownie for an extra decadent dessert.

Banana Cacao Nib Scones

Hello my lovely readers, I hope the beginning of the new year is going smoothly for everyone. (If you want to get straight to the recipe, feel free to skip to the non-italicized text.) With regards to resolutions, this year I’ve decided to do something a little different. Alongside my usual set of running/baking/professional goals, I’ve decided to set a theme: mindfulness. Each month I am going to focus on being more mindful about something in my life. After reading the cookbook Run Fast, Eat Slow I have been inspired to make January’s theme into Mindful Eating.

This doesn’t mean counting calories or following a list of restricted items, but it’s more about improving my relationship with food. It’s easy to feel guilty about eating (or not eating) certain things, to rush through meals in order to move onto something else, to just make things because they’re easy and fast and not because I’m particularly excited to eat them. This month I’m going to focus on food in a way that makes me happy, both mentally and physically: taking the time to make things from scratch as well as actually slowing down and enjoying what I’m eating; having fewer meals in front of a screen; enjoying decadent items as treats not cheats; focusing on what makes me feel happy and energetic and ready for the days to come. 

This is intended to be a long-term change in the way I really think about food. Although I’m not one to be exacting about my diet, I do often feel restricted by what society is touting as healthy these days. Healthy doesn’t necessarily mean low-fat or low-calorie, carbs are not the devil and sugar isn’t the end of the world. Certainly I am going to be mindful of eating unnecessary added sugar, but I already know a low-carb diet doesn’t work that great for me, fats are important for flavor and staying power, and I want every calorie I eat to come from something I enjoy. I will no longer be describing anything as “guilt-free” because food should not be inherently shameful. I would love to hear your thoughts on this endeavor, should you be willing to share them. (Also I highly recommend the book, and you can expect to see some of those recipes on here in the coming months.)

In light of that, today we have another recipe that I made mostly out of curiosity. Consistent readers (and anyone that knows me in real life) will know that I don’t bake anything dairy-free, gluten-free, flourless, or vegan with any amount of regularity because these are not food traits I personally find important. I am, however, often intrigued by such recipes and will make them on occasion just for funsies.

Banana Cacao Nib Scones {{Baking Bytes}}

The original recipe called for things I don’t buy, like self-raising flour, coconut sugar, and almond meal, but I followed her modification suggestions and made a few of my own to tailor the recipe for myself. I replaced some of the flour with ground oatmeal for a heartier flavor, nixed the almond meal in favor of chia seeds, and used regular ole’ brown sugar instead of coconut sugar. I cut the sugar way back since I was figuring the banana adds a fair amount of sweetness (and because I already have my favorite sweeter scones) and added some whole oatmeal for texture.

Banana Cacao Nib Scones {{Baking Bytes}}

A few weeks ago I found some cacao nibs on massive clearance, and bought two of the bags. They were a great addition to these scones, no extra sugar but a little bit of chocolate flavor to enhance the banana. However they are definitely not cheap so feel free to leave them out or use mini chocolate chips as a more decadent replacement.

These scones are fairly dense but soft and moist and delicious. They are also pretty healthy, with low amounts of added sugar and a little bit of protein and good carbs from the oatmeal. Probably you shouldn’t eat three of them, but one is a perfect light-ish breakfast, especially when paired with a cup of coffee.

Banana Cacao Nib Scones {{Baking Bytes}}

I made these a few times and below is my favorite of those iterations. It can be baked into regular size or mini scones, depending on your preferences and whether you plan to serve them solo or as part of a fuller breakfast. They’re also easily portable and a great brunch option, although I think they’re best slightly warmed.

The banana and oatmeal combination is delicious by itself or topped with any number of toppings. Jam or butter and cinnamon sugar were my favorites, but mostly I ate them plain. I especially like the less sweet version if it’s going to be spread with a sweet topping anyway, but you can definitely increase the sugar here if you prefer.

Banana Cacao Nib Scones {{Baking Bytes}}

Give these a try and let me know what you think, and if any of your friends could guess they were vegan.

PS – These can be made gluten-free by using gluten-free flour and uncontaminated oats, and they are vegan/dairy-free unless you use normal chocolate chips, although I’m sure there are vegan/dairy-free versions of those out there you could substitute with.

Banana Scones

Adapted from OmNomAlly
Makes 12-16 mini or 6-8 large scones

Ingredients

2 overripe bananas
1/2 cup coconut oil, melted
1/4 – 1/3 cup lightly packed brown sugar1
2 Tbsp chia seeds
1 tsp vanilla

1 1/4 cups all-purpose flour (use almond flour for gluten-free options)
1 1/2 cups oatmeal, finely ground2
1/2 cup oatmeal, whole
1 Tbsp baking powder
3/4 tsp salt
1/4 cup cacao nibs, optional3

Directions

  1. Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with a silicon mat or parchment paper.
  2. In a large bowl, mash banana completely. Add coconut oil (microwave briefly if it’s not already mostly liquid), brown sugar, chia, and vanilla. Whisk until well combined, then let rest at least 3 minutes, or until chia seeds have softened.
  3. Add flour, both ground and whole oatmeal, baking powder, salt, and cacao nibs (or chocolate chips), and stir until completely combined. Mixture will be a little loose and quite sticky, but should be solid enough to hold its shape.
  4. Pour onto prepared baking sheet and shape into rounds about 1″ tall. Use two rounds for mini scones, or one for large scones. Use a pizza cutter or a sharp knife to cut rounds into 6 or 8 wedges.
  5. Bake until golden on top and slightly browned on the bottom, about 20 minutes. Be careful not to over bake; they are better slightly too moist than slightly too dry.
  6. Serve warm. Great plain, with butter and cinnamon sugar, or your favorite jam. Store leftovers in an airtight container on the counter up to 3 days, but they are best on day one.

Notes

For sweeter scones, especially if you’re going to enjoy them plain, use the larger amount, or up to 1/2 cup. For less sweet scones, especially if you’re going to doctor them with jam, use the smaller amount. I personally like 1/4 cup best even plain, but the masses may prefer a sweeter option.

Use a blender to grind 1 1/2 cups of the oatmeal into a powder. Leave 1/2 cup as normal for texture. =)

Cacao nibs are a great way to add a little chocolate flavor without the sugar and calories of chocolate chips. They are quite mild but delicious in baked goods. However for a more decadent treat, or if you don’t have cacao nibs on hand, you can substitute mini chocolate chips for delicious results, or leave them out entirely.

Mini Chocolate Peanut Butter Torte a la Mode

Ah, October. While most think of Halloween all month long, I focus on race season. Every weekend except one is taken up by a race, with this past weekend being the sole half marathon and taking place in Dallas. Unfortunately it was crazy hot and I missed my goal time by several minutes, but I did get third place in my age group and an award to boot!

I’m now in Houston and kicked off the Grace Hopper Celebration of Women in Computing which I’m superbly psyched to be attending. I do miss Bozeman’s October weather, but a whirlwind weekend with my favorite aunt for running and eating and Six Flags, followed by the inspiration of being around so many women in tech fields (plus my first time in Texas), is definitely worth skipping a few properly autumnal days.

Mini Peanut Butter Torte a la Mode {{Baking Bytes}}

Even with my disinclination towards Halloween, it does make for a great excuse to bake overly decadent treats that have no real justification. Although I’m still working on losing a few pounds and ergo drastically limiting my sugar intake, these tortes a la mode I made for my anniversary with M last Valentine’s Day are even more appropriate for the current holiday season.

Mini Peanut Butter Torte a la Mode {{Baking Bytes}}

The original recipe created a full-size dessert, but I felt a mini version was the right choice for me. Already portioned, pretty for pictures, and simpler to tote around. As a bonus, it’s also easier to give away the extras to my unsuspecting coworkers. I have included the instructions for the miniature ones, but for the full-size option simply double the recipe and use two 8″ cake pans.

Intensely chocolatey and riddled with peanut butter flavor, these tortes are drizzled with more of both because, well, why not? Topped with a scoop of vanilla ice cream to round out the experience, it’s an immensely rich dessert and high in presentation points.

Mini Peanut Butter Torte a la Mode {{Baking Bytes}}

Fudgy chocolate cake interspersed with chopped Reese’s, the tortes on their own are a wonderful treat, made extra decadent by sandwiching a spread of peanut butter, and drizzled with a peanut butter glaze and chocolate sauce. Smooth vanilla ice cream tones down the decadence just a tad, and makes for a lovely creamy and fudgy juxtaposition. (The sauces also make great ice cream toppings on their own.)

Mini Peanut Butter Torte a la Mode {{Baking Bytes}}

For an extravagant dessert experience bring out the big guns and make these layered tortes a la mode as directed below. For maybe a slightly more tame dessert endeavor, just top each mini torte with a little peanut butter glaze and chocolate sauce, and call it a day. Whichever route you take, or perhaps a hybrid of the two, your peanut butter chocolate lovers are sure to be thrilled.

Mini Chocolate Peanut Butter Torte a la Mode

Adapted from My Baking Addiction
Makes 6 or 12 servings

Ingredients

Cake
1/2 cup butter, melted
1/2 cup unsweetened cocoa powder

1 cup sugar
2 eggs

1.5 tsp vanilla
1/2 cup flour
1/4 tsp kosher salt

5 Reese’s cups, chopped

Filling
peanut butter, heated if necessary for spreading

Glaze
2 Tbsp creamy peanut butter
1/4 cup powdered sugar
1/4 tsp vanilla
2 – 4 Tbsp heavy cream

2 Tbsp prepared chocolate sauce

vanilla ice cream

Directions

  1. Preheat oven to 350 degrees Fahrenheit. Liberally coat a mini cheesecake pan with cooking spray. (A muffin tin will also work.) If you’re using anything besides silicon or mini springform pans, line the bottoms with parchment paper.
  2. In a medium bowl, whisk melted butter and cocoa powder until completely combined.
  3. Stir in the sugar 1/4 cup at a time, mixing well between each addition (use a spatula).
  4. Repeat with eggs, 1 at a time.
  5. Add vanilla, flour, and salt, and stir until there are no streaks of flour.
  6. Fold in chopped Reese’s.
  7. Divide batter evenly between mini cheesecake (or muffin) wells, about 3 Tbsp each.
  8. Bake 18-25 minutes, until tops are matte and a toothpick comes out mostly clean, similar to brownies.
  9. Let cool completely.
  10. Run a knife around the edges of your pans and remove all cakes.
  11. Spread peanut butter on half of the cakes (I used about 1 tsp each), then top with another cake. Transfer to a platter, cake plate, or individual plates (or whatever you plan to serve from). Alternatively, for 12 smaller servings you can carefully cut each cake in half, spread peanut butter on the bottoms, and replace the tops.
  12. Whisk together additional peanut butter, powdered sugar, vanilla, and 2 Tbsp heavy cream until smooth. If you want a thinner glaze, add additional heavy cream in small amounts at a time until desired consistency is reached. (If you are making 12 servings and want ample glaze, you may want to double the amounts.)
  13. Carefully top each mini cake with 1-2 tablespoons of glaze, letting it drip slightly down the sides.
  14. Drizzle with melted chocolate chips or chocolate sauce.
  15. Just before serving, top each stack with a small scoop of vanilla ice cream.
  16. Enjoy!

Notes

I recommend you use a sweeter peanut butter like Jif or Skippy which probably doesn’t need to be heated, but if you insist on using a natural peanut butter it might need to be warmed a little in order for it to be easily spreadable.

I used homemade chocolate sauce I already had on hand; Hershey’s or similar would work great, or melted chocolate chips are always a good option. If you are concerned with presentation, I recommend putting the chocolate sauce in a piping bag and cutting off a very small tip so you have good control over your drizzle.