Mom on the Make

Finding fun amidst the chaos of Motherhood

Oatmeal Scotchies Recipe

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I had butterscotch morsels taking up space in my baking cupboard and decided to try out the oatmeal scotchies recipe on the back of the bag.

This is such a great alternative to baking the same old chocolate chip cookie recipe.

Here’s the yummies…

oatmeal scotchies recipe

Try not to eat all of the dough!

oatmeal scotchie recipe

Delicious and crisp right from the oven.

oatmeal scotchies recipe

Delicious blend of butterscotch and oatmeal – delectable.

Here’s the recipe….

Oatmeal Scotchies Recipe
 
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Recipe type: Dessert
Ingredients
  • 1¼ cups unsifted flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • 1 cup butter, softened
  • ¾ cup brown sugar, firmly packed
  • ¾ cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 3 cups Old-Fashioned Quaker oats
  • 1 (11 ounce) package Nestle Toll House butterscotch-flavored morsels (about 2 cups)
Instructions
  1. Preheat oven to 375 degrees F.
  2. Combine flour, baking soda, salt, and cinnamon in a small bowl; set aside.
  3. Beat butter, granulated sugar, brown sugar, eggs, and vanilla extract in a large bowl.
  4. Gradually beat in flour mixture.
  5. Stir in oats and morsels. Try not to eat all of the dough. 🙂
  6. Drop by rounded Tablespoonfuls onto an ungreased baking sheet.
  7. Bake 7 to 8 minutes for chewy cookies, 9 to 10 minutes for crisp cookies.
  8. Cool on baking sheets for 2 minutes, remove to wire racks to cool completely.

 

Easy Snickerdoodles

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I love snickerdoodles.

And, I really enjoy it when I find a version of snickerdoodles that is just a little better than the last recipe I was using.

Tonight, Bam Bam really wanted homemade cookies, and the only cookie I could make with our ingredients on hand was snickerdoodles.

LOVE snickerdoodle dough……

snickerdoodle dough

And I really love rolling the dough in cinnamon and sugar……

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Walnut size dough balls all ready to go in the oven…..

snickerdoodle recipe

Out of the oven and cooling……

snickerdoodle recipe

snickerdoodle cookies

Bowl full of goodness…….

snickerdoodle cookie recipe

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snickerdoodles

Here’s the recipe…..

Easy Snickerdoodles
 
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Ingredients
  • 1 cup shortening
  • 1½ cups white sugar
  • 2 eggs
  • 2¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons cream of tartar
  • ½ teaspoon salt
  • 2 tablespoons white sugar
  • 2 teaspoons ground cinnamon
Instructions
  1. Preheat oven to 375 degrees F.
  2. In a medium bowl, cream together the shortening and 1½ cups sugar.
  3. Stir in the eggs.
  4. Sift together the flour, baking soda, cream of tartar, and salt over the bowl.
  5. Stir sifted ingredients into the creamed mixture until well blended.
  6. In a small bowl, stir together the 2 tablespoons of sugar, and the cinnamon.
  7. Roll dough into walnut sized balls, then roll the balls in the cinnamon sugar mixture.
  8. Place them onto a parchment paper lined cookie sheet, two inches apart.
  9. Bake for 8 to 10 minutes in the preheated oven.
  10. Edges should be slightly brown.
  11. Remove from sheets to cool on wire racks.

ENJOY!!

Andes Mints Cookie Recipe

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2013-01-02 21.10.11Unbelievable.  Melt in your Mouth.  Decadent.

Words that popped into my mind when thinking about how to describe these cookies.

If you enjoy Andes Mints, drop everything you’re doing right now and make these cookies!!

Love, love, love them!

We had purchased two boxes of Andes Mints last week and wanted to make something with them before they played a disappearing act on us due to 10 hands in this house that enjoy snacking on chocolates.

We finally set aside some time last night to make these little gems, and oh my goodness, they are amazing.

There is a little more effort involved in these as opposed to most cookies, but so worth it.

One part of the recipe calls for a standing mixer where you beat eggs, vanilla and sugar for 15 minutes.  I only have a hand mixer, so that was a little awkward for me, but it worked out.  Note to self:  buy a standing mixer.  It will be better for my neck.

You will begin by melting chocolate and mixing in the Andes Mints, while watching them melt.  You will then start the 15 minute process of blending the sugar, eggs and vanilla.

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Andes Mints Cookie Recipe
 
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Ingredients
  • Brownie Cookies
  • 10 ounces semisweet chocolate, finely chopped (I used Nestle semisweet chocolate chips)
  • 3 tablespoons unsalted butter
  • 2 ounces chopped Andes mints (about ⅓ cup)
  • 2 eggs
  • ⅓ cup sugar
  • 1 teaspoon vanilla extract
  • ¼ cup all-purpose flour
  • ¼ teaspoon baking powder
  • Mint Chocolate Glaze
  • 2 ounces semisweet chocolate, finely chopped (I used the Nestle chocolate chips again. Easier than chopping!)
  • 1 tablespoon butter
  • 1½ ounces chopped Andes mints
  • Extra chopped Andes mints
Instructions
  1. Heat oven to 350 degrees.
  2. Line two baking sheets with parchment paper.
  3. Combine the 10 ounces of chopped semisweet chocolate and 3 tablespoons of butter in a medium microwave-safe bowl.
  4. Microwave for 20 seconds, stir then microwave for another 20 seconds.
  5. Repeat this process until the chocolate and butter have melted. This only took me about 1½ minutes.
  6. Now, stir in the chopped Andes mints.
  7. Continue to stir until melted.
  8. The heat from the chocolate and butter should be enough to melt the Andes mints.
  9. If they do not melt when stirred in, simply place back into the microwave for 20 seconds to help melt.
  10. Combine eggs, sugar and vanilla extract in a stand mixer, fitted with whisk attachment, then beat on medium speed for 15 minutes.
  11. After 15 minutes, the eggs should have become pale yellow in color, thickened and glossy.
  12. At this point, the eggs and sugar should be at the stage where when you pull the beater out of the mixture, the mixture will slowly fall back into itself.
  13. Place a sifter over chocolate mixture then add flour and baking powder.
  14. Sift over chocolate.
  15. Then, gently stir the sifted flour and baking powder into the chocolate.
  16. Add the whipped egg and sugar and gently fold into the chocolate.
  17. Time to scoop onto cookie sheet and cook
  18. Spoon a heaping tablespoon of the cookie batter onto the lined baking sheet, leaving about 3 inches between each cookie (they do spread out a bit when baking).
  19. Bake 8 to 10 minutes or until the cookies have puffed and cracked on top.
  20. Cool completely on baking sheet. As the cookies cool, they will deflate a little.
  21. Once cookies have cooled, make the chocolate glaze.
  22. Make the Chocolate Glaze Topping
  23. To make glaze, combine chocolate and 1 tablespoon of butter in a small microwave-safe bowl.
  24. Microwave for 20 seconds, stir, then microwave for another 20 seconds.
  25. Repeat this process until the chocolate and butter have melted. (This takes about a minute).
  26. Stir in the Andes mints, then spoon about 1 teaspoon of glaze onto each cookie and spread into a thin layer.
  27. Top with the extra mints. We found that the more mints we put on top, the better.
  28. SO delicious.

I found this recipe at Inspired Taste and am so glad I did.  These cookies have such a rich chocolate mint taste, and the soft chocolate cookies are a soft brownie texture.

Chocolate Delight Cookies

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One of my most favorite Christmas cookies growing up were the Chocolate Delights that my Mom would whip up every December.

These special cookies were only for Christmas time.

The combination of different textures including corn flakes, candied dates, and pecans create a very unique cookie.

You do not need to turn on the oven for this recipe.  They only require a refrigerator, so they are very convenient to make at the same time as your other Christmas cookies.  There will not be a line for the oven.  🙂

chocolate delight cookies

Mix cornflakes, dates, pecans, and salt.

Add melted chocolate to dry mixture, and mix.

All mixed and ready to drop onto cookie sheets.

Place cookies in refrigerator.

Chocolate Delights

 
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Prep time
Total time
 
Ingredients
  • 1 lb sweet milk chocolate (Large hershey bars work great)
  • 2 squares unsweetened chocolate
  • 1 cup chopped pecans or walnuts (I always use pecans0
  • 1 cup chopped dates (usually found in the produce section on the end displays)
  • ¼ t salt
  • 5 cups cornflakes
  • 3-4 drops of peppermint oil
Instructions
  1. Melt chocolate over warm water.
  2. Add peppermint.
  3. Combine nuts, dates, salt, and cornflakes. Pour chocolate over and stir until well mixed.
  4. Drop rounded teaspoonfuls on waxed paper (I use parchment paper) and chill until firm, for about an hour.

Hope your family enjoys these cookies as much as we do.  🙂

Peanut Butter Chocolate Chip Cheesecake Bars

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Chocolate chips, peanut butter, cheesecake.  Does it get any better than this?

I know the answer to that one…..No.

As I have discussed before, I love chocolate and peanut butter together in a recipe.

When I saw the ingredients of this recipe, I knew it would be a slam dunk in my house.

I was thrilled to find out that it is actually very easy to throw together.  This recipe had been on my “to make” list for quite some time.  However, with all of the words in the title, I was scared that it would be difficult.

Its not difficult.

And, it is scrumptious beyond words.

Peanut Butter Chocolate Chip Cheesecake Bars

peanut butter chocolate chip cheesecake bars

Blend the butter, white sugar, brown sugar, and peanut butter together until fluffy.

peanut butter chocolate chip cheesecake bars

Stir the chocolate chips and oats into the blended sugar, peanut butter, and butter mix.

 

cream cheese filling

Blend an egg, white sugar, vanilla, and cream cheese block together for the cream cheese filling until soft and fluffy.

layers of dough and cream cheese

Spread cream cheese filling on top of 1/2 of the dough. I used a spatula for the spreading. Then sprinkle the rest of dough on top of the cream cheese.

piece of peanut butter chocolate chip cheesecake bar

peanut butter chocolate chip cheesecake bars

Peanut Butter Chocolate Chip Cheesecake Bars
 
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Recipe type: Dessert
Ingredients
  • 1 stick butter, unsalted (1/2 cup), softened
  • ½ cup white sugar
  • â…“ cup packed brown sugar
  • ½ cup peanut butter
  • 1 egg
  • 1 cup flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt (less if you don’t like salty/sweet)
  • ½ cup rolled oats
  • 2 cups chocolate chips
  • 8 ounces cream cheese, softened
  • â…“ cup sugar
  • 1 egg
  • ½ teaspoon vanilla
Instructions
  1. Make the cookie dough:
  2. Preheat oven to 325 degrees.
  3. Cream the butter, sugars, and peanut butter until smooth and fluffy.
  4. Add the egg and beat until incorporated.
  5. In a separate bowl, mix the flour, baking soda, and salt.
  6. Slowly add the flour mixture in with the butter and sugar, mixing well after each addition.
  7. Stir in the oats and chocolate chips.
  8. Make the cheesecake filling:
  9. Cream the cream cheese, egg, sugar, and vanilla until smooth.
  10. Press half to two-thirds of the cookie dough in the bottom of a 9-inch square baking dish.
  11. Pour the cheesecake filling over the dough.
  12. Crumble the remaining dough and sprinkle over the top, OR roll it into a flat layer and place it over the cheesecake layer. I like the sprinkle option. It makes it pretty and very gooey, which I love.
  13. Cover with foil and bake for 20 minutes; remove foil and bake for another 15-20 minutes, or until tops is lightly browned and cheesecake layer is set.
  14. Serve warm or cold and store leftover bars in refrigerator.

I found this delightful and sinfully sweet recipe at Pinch of Yum, and I am so glad I did.

Enjoy!

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