Yin/Yang Cookies

Who came up with the phrase “A day late and a dollar short”?  I don’t know…but I’m a day late with this post!  And I have no excuse other than my own extreme laziness!  But this week my friends, is NOT a dollar short!  In fact, this could be the best cookie that I have made to date.

Yes, I know that I say that about a lot of these, but this one was backed up. Okay, it was backed up by Scott, who’s a little partial to all the baking that he’s gotten to enjoy over the last six months, but he will give me honest opinions about what I bake.  And this one…this one was a doozy…

He’d finished all of the cookies in three days.  If that doesn’t say something about these little beauties, I don’t know what does.

Anyway, I call them Yin/Yang because of the white and chocolate chips that I used (and Black and White Cookie is the name of a cookie that doesn’t even come close to these).  And I’ve already name one of Scott’s cookie creations “Kitchen Sink” cookies, so I had to go with something.  If you come up with a better name, please let me know!

Original recipe is found here:   http://www.loveveggiesandyoga.com/2011/10/peanut-butter-oatmeal-white-chocolate-cookies.html


What You Need:

1/2 cup butter

1/3 cup creamy peanut butter

1 cup brown sugar

1/2 cup white sugar

1 egg + 1 yolk

2 tsp vanilla extract

1 1/4 cup all-purpose flour

1 cup old fashioned whole oats

1/2 tsp baking soda

3/4 c white chocolate chips

1/2 c peanut butter chips


And Here’s What You Do:

In a medium-sized microwave safe bowl, melt the butter and peanut butter together.  I put them in the microwave for about 20 seconds, then stirred until both had melted together. I didn’t put it back in the microwave.

Add the sugars to the melted butter & peanut butter mixture and stir.  Set this is the freezer or refrigerator, or allow to come to room temperature on it’s own.  Once cooled, add the egg and yolk and the vanilla extract and stir.

Then add the flour, oats, baking soda and stir.

Finally, add the white chocolate chips and peanut butter chips and stir.

Roll or spoon out golf ball sized balls onto a cookie sheet, about 2 inches apart.

Bake at 325F for approximately 10-12 minutes.

Yields: 22 to 24 cookies


What I did:

I followed the instructions, but threw in about 3/4 cup of the mini chocolate chips in place of the peanut butter chips (I had them from last week’s cupcakes and they needed to be used).  Yes, these cookies have a lot of stuff in them.  But I wanted to see how they would fare with the semi-sweet chocolate as well.  Plus, these were more my own curiosity getting to me.  And I already had all of the ingredients.  And I was on a baking streak for last week’s bake sale.  And I really thought that I was going to need a 12 step program to get me out of that kick.  Don’t worry, I’m better now…

Anyway, I opted to bake the cookies right under 10 minutes, just to see how much of a difference it would make…And wow was it heavenly!!


The bottoms were just brown enough to maintain the chewy consistency without making the cookies crumbly and crispy (I rather dislike crispy cookies.  Bleh!)

Scott ate about five right off the sheet.  Between muffled bites, I heard “These are the best so far”…followed by the sound of his chewing and shuffling off with his stash of precious cookies.  I think he liked them because it was a combination of all of his favorite things about baking – peanut butter, chocolate, white chocolate, etc.

At the end of the day, I have to say that these were some of the best that I’ve made in this little journey of mine.  They weren’t overly peanut-buttery, not overly oat-y, not overly chocolate chip-ish.  However, they were a pretty darn near perfect combination of all of the above.

If you never make anything else that I’ve put up on here, make sure that you try these!  You won’t be disappointed!!


Until next time,

Peace, Love, and Cupcakes!


Cookie Dough Cupcakes

I have a problem.  There’s a bake sale at work that will benefit Share Our Strength, and I seem to be unstoppable.  I couldn’t seem to stop over the weekend!  Although, it has allowed me to try a lot of things from Pinterest that Scott didn’t seem to be too interested in…

Although, Lord only knows why.  Cupcakes and cookies combined sound like a pretty darn good idea to me!

Original Recipe can be found here:  http://carzycook.com/showthread.php?tid=7085

What You Need:

1 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon sea salt
1/2 cup butter, softened
1/4 cup white sugar
1/2 cup brown sugar
1 egg
2 teaspoons vanilla extract
1 cup miniature semisweet chocolate chips
1 (18.25 ounce) box yellow cake mix
1 1/3 cups water
1/3 cup canola oil
3 eggs
And Here’s What You Do:

1. Combine the flour, baking soda, and salt in a medium bowl. Combine the butter, white sugar, and brown sugar with an electric mixer in a large bowl. Add 1 egg and the vanilla extract and beat until smooth. Mix in the flour mixture until just combined. Gently fold in the chocolate chips; mixing just enough to combine. Form the dough into tablespoon-sized balls; place onto a baking sheet, and freeze until solid, about 2 hours.
2. Preheat an oven to 350 degrees and line 24 standard muffin cups with paper liners.
3. Beat 3 eggs in a large bowl with an electric mixer. Add the cake mix, water, and canola oil; continue beating for 2 minutes on medium speed. Divide into the prepared cupcake liners, filling each 2/3 full. Place a frozen cookie dough ball on the top center of each cupcake.
4. Bake in the preheated oven until a toothpick inserted into the cake portion of the cupcake (not the cookie dough ball) comes clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

What I Did:

I am always running into a hurdle when a recipe involves freezing something.  My freezer is only about 10 inches wide, and no where near large enough to fit an entire cookie sheet on one of the shelves.  So, I stuck all the dough balls into a bowl, and stuck that in the freezer.  I thought that it worked pretty well, despite the fact that I had to pry some of them off each other.

The best part of making this recipe was the teeny little chocolate chips that you put in the cookie batter!  I haven’t baked with them, although I had seen them for sale.  I think they’re adorable!  I stuck them in cookies that I made for Scott this week (don’t worry, that recipe will come next week.  I think he’s already eaten half of them in a day.), and I can’t wait to bake with them again.


I have 23 of these beauties currently sitting in my fridge, waiting patiently to be frosted (chocolate, of course).  I lost one due to..’quality control’.  Dear Lord, they are delicious!  And a lot easier than you might think…

I suppose I will have to buy one if I want to taste them with frosting on it!

Oh, and by the way, that is a polka dot cupcake liner.  I will find any way I can to combine my obsessions…


Until next time,

Peace, Love, and Cupcakes

Oatmeal Raisin Cookies

Scott had had enough of the ‘fancy’ cookies.  He requested something simple, “Like oatmeal raisin cookies”.

So, Oatmeal Raisin cookies he got.  Straight from my Better Homes and Gardens cookbook.  You know the one.  Your mom probably had one.  The cover looks like a red and white checkered tablecloth.

Yeah, that one…

What You Need:

3/4 cup butter

1 cup packed brown sugar

½ cup granulated sugar

1 tsp baking powder

¼ teaspoon baking soda

½ tsp ground cinnamon

¼ tsp ground cloves (optional)

2 eggs

1 tsp vanilla

1 ¾ flour

2 cups rolled oats

1 cup raisins

And Here’s What You Do:

  1. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds.  Add brown sugar, granulated sugar, baking powder, baking soda, cinnamon, and cloves.  Beat until combined, scraping sides of the bowl occasionally.  Beat in the eggs and vanilla until combined.  Beat in as much of the flour as you can with the mixer. Stir in the remaining flour.  Stir in the rolled oats.
  2. Drop dough by rounded teaspoons 2 inches apart on an ungreased cookie sheet.  Bake in a 375 degree oven for 10 – 12 minutes or till edges are golden.  Cool cookies on a wire rack.  Makes about 48.

What I Did:

I am so blessed to have both an electric mixer (one of those gadgets that you hold in your hand and let the beaters go round and round), and a stand mixer (so massive that it should be paying rent on the counter space it takes up).  Sometimes, I will use the hand mixer.  Mostly, I use the stand mixer, because, let’s face it, I’m lazy like that.  And about the only directions that I followed was to put the ingredients in the bowl in the order that they are listed on the recipe.

However, I did follow the directions when it came to the size of the cookies.  I dutifully took out my measuring teaspoon and measured out rounded teaspoons and dropped them on the parchment paper-lined (insert shameless plug for parchment paper here) cookie sheet for their trip to the warm, sunny beaches of my oven.  Yes, I turned on my oven light so that I could keep an eye on them.  No, I did not sit on the floor this time.


I think my idea of what size a cookie should be has been terribly skewed since childhood.  To me, a cookie should be at least 2-3 inches across before it can really be called a cookie.  No self-respecting cookie would even consider being fit for consumption if it did not reach these standards.  Alas, I find myself facing wee little cookies when I follow the directions.  So, instead of 48 cookies, we now have 64 to get through this week.


But they’re little…so Scott will eat more of them in one sitting.

Man, they are freakin’ good.

Until next time,

Peace, Love, and Cupcakes!


White Chocolate Brownies

Sometimes, a recipe comes along that you don’t think will be anything special.  The ingredients look pretty straightforward, and you are just looking to try something easy.  But, then your mind and your imagination take over, and you find yourself with something pretty cool.

I think that this recipe was that for me.

What You Need:

125 g butter (about ½ cup)

250 g white chocolate chips (about 1 cup)

½ cup brown sugar, firmly packed

2 eggs, lightly beaten

1 ¼ cups flour, sifted

And Here’s What You Do:

  1. Preheat oven to 350 degrees.
  2. Melt the butter (you can use the microwave)
  3. Mix the white chocolate chips into the melted butter, and stir.  Heat in the microwave only if needed to melt chips completely.  Stir until smooth.  Cool slightly.
  4. Add brown sugar and eggs to the butter and chocolate mixture and mix thoroughly.
  5. Add flour and stir until mixed
  6. Divide the batter evenly in standard patty pans
  7. Bake for 20-22 minutes or until the brownies turn a golden brown along the edges.
  8. Remove from oven and cool in pan for 10 minutes before removing to a cooling rack.

What I did:

Now, I’m not claiming to be any sort of baking genius.  Far from it, in fact.  I like to stick with the recipe because I blindly believe that it is a tried and true recipe that really doesn’t have any fallbacks.  Usually I’m right, sometimes I’m horribly wrong (see the ‘chewy chocolate chip cookie’ recipe from a few months back.  What a bitter disappointment that was!).  But every once in a while, pure brilliance strikes this old noodle of mine, and it normally results in fabulousness.

Anyway, Scott was feeling indecisive about what he wanted, so I made up his mind for him and just picked something.  I believe that this recipe originates overseas because they make a reference to making these in patty pans.  Yep, I had to look that one up.  Turns out they are slightly smaller than a cupcake or a muffin tin, and it was a common utensil in the UK.  So, that gave me an idea.  Instead of making them in the normal 9X13 pan, I lined two muffin tins with paper liners, and made cute ruffle-edged brownies!

Like I said, sometimes I’m a genius.


Scott really like these.  People at his work really like these.  I found myself packing up more than one baggy for him to take to work so he wouldn’t have to give away the brownies meant for him.

I don’t want to call them blondies because the one time I made blondies, they tasted funny to me.  So, we will stick with white chocolate brownies for now, unless someone comes up with a better name.
Until Next Time,

Peace, Love, and Cupcakes!