Chocolate Chip Oatmeal Scones

sconesDo you realize that I went the entire month of January without posting a single recipe containing chocolate?

A shocking statistic that must  be corrected quickly.

So…how about a Chocolate Chip Oatmeal Scone?

I love making these in the morning – kind of like eating a chocolate chip cookie for breakfast. The oatmeal lets you pretend it’s healthy!

The original recipe called for raisins – but of course I substituted chocolate chips – for obvious reasons. 🙂

I’m thinking some craisins or dried cherries would also be yummy.

Just don’t forget some chocolate.

Chocolate Chip Oatmeal Scones

1 cup flour
3 tablespoon brown sugar
1-1/2 teaspoon baking powder
1/3 cup butter
1 cup oatmeal
1/2 cup mini chocolate chips
1 egg, beaten
1/4 cup milk

In a large mixing bowl, combine the flour, brown sugar, and baking powder.

Using a pastry blender, cut in the butter until the mixture looks like pebbles.

Stir in the oatmeal and chocolate chips. Set aside.

Combine the beaten egg and milk. Add it to the oatmeal mixture and stir until just moistened. It will be sticky.

On a lightly floured surface, pat dough unto a 7 inch circle. Cut into 12 wedges. Place a cookie sheet. Brush with milk.

Bake 400 degrees for 10-12 minutes.

Enjoy!

Chocolate Chip Cookie Dough

Cookie DoughIt’s too hot to bake but you’re still craving chocolate chip cookie dough.

‘Fess up now.

I know that craving. I’m sure I’m not the only one that eats more cookies in dough form than I do the baked ones!

Sometimes I bake cookies just so I can eat the dough.

So why bake the cookies at all?

Why not just whip up some dough – without eggs – and indulge?

It’s okay.  Really.

If it makes you feel better – I guess you could call it chocolate chip cookie dough dip – although the only thing we dip in it is our fingers and spoons!

Chocolate Chip Cookie Dough (Dip?)
(Recipe from my beautiful niece Sarah)

1 cup butter
3/4 cup brown sugar
3/4 cup sugar
1 tsp. vanilla
1-1/4 cup flour
3/4 cup oatmeal
1/2 tsp. salt
2 cups chocolate chips

Cream together the butter, white sugar, brown sugar and vanilla.

Add the flour, oatmeal, salt and chocolate chips. Mix.

Eat.

If you want to get fancy  – I’m sure you could dip fruit slices in it, or pretzels, or or graham crackers.

But fingers work just fine.

Enjoy!

Chocolate Chip Peanut Butter Bars

Some kind of Dessert We had some eggs in the fridge that needed to be used, so I asked Dagmar to make something yummy.

She could make anything she wanted – just use up some of the eggs!

She buried herself in cookbooks and the recipe file looking for that perfect recipe.

I walked through the kitchen later and saw her busy at work with pans all over the counter and wonderful smells saturating the house.

She finally pulled the masterpiece out of the oven – warm and gooey and full of wonderful chocolate peanut butter goodness.

I asked her how many eggs she used.

She looked at me blankly. “Eggs?”

Oops. She hadn’t used any. 🙂

Chocolate Chip Peanut Butter Bars
(recipe from Pillsbury Baking Cookbook)

2-1/4 cups oatmeal
1-1/4 cup packed brown sugar
1 cup flour
1/2 teaspoon baking soda
1 cup butter
1 can (14 ounces) sweetened condensed milk
1/4 cup peanut butter
1/2 teaspoon vanilla
1 cup semi-sweet chocolate chips
1/2 cup coarsely chopped salted peanuts

Beat together the oatmeal, brown sugar, flour, baking soda, and butter until crumbly. Reserve 2 cups for topping. Press the remaining mixture into the bottom of a 9 x 13 greased pan. Set aside.

In another bowl, mix condensed milk, peanut butter, and vanilla until well blended. Pour over the base.  Sprinkle with chocolate chips and peanuts. Sprinkle with reserved crumbs. Press down gently.

Bake 25-35 minutes or until golden brown (the center will not be set). Cool completely, about 1 hour and 15 minutes.

Enjoy!

World’s Greatest Peanut Butter Cookies

World's Best Peanut Butter Chocolate Chip CookiesThis recipe has some history!

I originally got it from my oldest sister Becky, who got it from a friend. I made them often for my adorable nephews when I lived with them my last semester of college.

I took the recipe with me when I moved into my first apartment and would take them to school to treat my students.

They were my “never-fail- go-to cookies”.

So – of course – it was these cookies that I made for a certain good-looking blond guy in the singles group that I wanted to impress.

And of course – they failed. Miserably. (To this day I wonder what – in my twitter-pated state – I left out when I made them!)

Would you believe that he ate them anyway and declared them them to be the best cookies ever.

Of course I married him – and the cookies have never failed since! 🙂

World’s Greatest Peanut Butter Cookies

1 cup butter or margarine
1 cup peanut butter
1 cup white sugar
1 cup brown sugar (firmly packed)
2 cups flour
1 teaspoon baking soda
12 ounces chocolate chips

Cream together the margarine, peanut butter, white sugar and brown sugar.

Add the flour and baking soda.

Stir in the chocolate chips.

Drop by teaspoonful on a greased cookie sheet and bake at 325 degrees for about 10-12 minutes.

Note that these cookies don’t have eggs! That means you can eat as much dough as you would like with no worries – I know we do!

Some day I might just mix up the dough and not bake it – just leave it in the fridge and eat it!

Enjoy!

I’ve linked this post up with Tempt My Tummy Tuesday at Blessed With Grace, Tasty Tuesday at Balancing Beauty and Bedlam, and Tuesdays at the Table at All the Small Stuff.

Ho Ho Bars

knock you out barsThis recipe has been my nemesis.

My good friend Lorine first served us a batch of these yummy bars several years ago – and even shared the recipe.

I’ve been trying ever since to duplicate them – but my filling never got to the heights of fluffy wonderfulness that hers did.

Until now. 🙂

I made these beauties for our 4H Pizza Party and sent all the kids home in a sugar induced frenzy. I’m sure their moms love me.

And – considering the fact that they contain a whopping pound of butter and a full 4 cups of sugar – I’m sure that you all will love me too!

One more warning – these made a large pan – so either have a 4H Club of kids waiting to help you eat these or half the recipe!

Ho Ho Bars

Brownie Layer:

1 cup butter or margarine
1 cup water
4 Tablespoons cocoa
2 cups flour
2 cups sugar
1/2 teaspoon salt
2 eggs
1/2 cup milk
1 teaspoon vanilla
1 teaspoon baking soda

Filling:

1 – 1/2 cup milk
5 Tablespoons flour
1 cup sugar
1/2 cup utter or margarine, softened
1 cup Crisco
2 teaspoons vanilla

Frosting:

1 cup sugar
1/2 cup butter or margarine
1/2 cup milk
1 cup chocolate chips

Start with the brownies. In a saucepan bring the butter,cocoa and water to a boil. Remove from heat and add flour, sugar, and salt, mixing completely. Add eggs, milk, vanilla, and baking soda, stirring thoroughly.

Pour into a greased 12  x 18 inch jelly roll pan and bake at 350 degrees for 20 minutes. Remove from oven and cool completely.

As soon as the brownies are in the oven – start the filling by whisking the flour and milk together in a saucepan. Cook over medium heat until it forms a thick paste. Cool.

Beat the sugar, margarine, Crisco, and vanilla until creamy. Add cooled paste and continue beating on high for seven minutes – yes that’s 7 minutes.

Spread on the cooled cake and refrigerate for 1 hour.

After an hour, move on to the final step – the frosting.  In a saucepan, heat the the sugar, butter and milk to boiling. Boil 2 minutes. Remove from heat and add chocolate chips. Stir until melted and quickly pour over the filling and refrigerate.

I would recommend keeping these in the fridge – the filling just stays firmer there. I would also cut these into small bars – there’s a reason my kids have nicknamed them “Diabietic Coma Bars”!

Enjoy!

I’ve linked this post up with Tasty Tuesday over at Balancing Beauty and Bedlam, Tempt My Tummy Tuesday over at At the Well, and Tuesdays at the Table over at All the Small Stuff.