I found this recipe when searching for something totally other and thought “whoah! this is like congealed trail mix!”


For something so totally simple and easy to make, they’re crazy tasty and relatively healthy what with the oats and the no processed sugar.  One drawback to the recipe is that when the wet ingredients are combined with the dry ingredients the whole thing becomes incredibly dense. You’re going to need a very strong spoon and Popeye arms in order to stir everything together.  Also, while honey is much easier to get out of it’s container if it’s been warmed up it’s possible to get it to boil (who knew?) and the resulting mess is not pleasant to clean up.  For a bit more chocolaty goodness, add maybe 1/4-1/2 cup cocoa.  Because the mixture is so incredibly sticky, it’s also best to wet your hands occasionally whilst rolling the dough into balls.

cookie sheet

3 1/2 cups old -fashioned Rolled Oats
1 cup dried fruit (I used cherries and cranberries)
1 cup unsweetened dried Coconut Flakes
1 cup semi-sweet Chocolate Chips
1 3/4 cups all-purpose Flour
1/2 cup chopped, toasted almonds
1/2 cup brandy or rum
1 tsp Baking Soda
1 tsp Sea Salt

1 cup Honey
1 cup unsalted Butter, melted
2 tsp Vanilla Extract


1.  The night before making the cookies, chop the dried fruit and toss into a ziplock bag with the rum or brandy.  Remove all the air, set aside and allow to macerate overnight.

2.  Preheat oven to 350 °F. Line a sheet pan with parchment paper.

3.  Combine all of the dry ingredients together in a large bowl. Combine all of the wet ingredients together.

4.  Add the wet mixture into the dry mixture and stir just until fully incorporated. Cover and refrigerated for at least 30 minutes.

5.  Roll the cookies into balls and stagger on lined sheet pan. Bake for 12-15 minutes or until just set.


Picture info:
Plate:  Mountain View by Lenox
Glass:  Vintage BC comics gas station premium glass.  Part of a complete set bought at a garage sale.
Posted by Mike on Thursday, December 16, 2010 at 02:40 PM
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What’s better than a soft, chewy chocolate cookie?  How about a soft, chewy chocolate cookie with a peanut butter center?  These cookies are easy to put together and even easier to eat.  You don’t need to chill either dough so there’s no waiting when you want your cookie fix.  Do, however, let them cool before you tear in.  They’re better when they’re allowed to cool for half an hour.  image

I’m not a fan of recipes with 90000 pictures of every single step but in this recipe I’ll be posting several.


1-1/2C flour
1/2 C cocoa
1/2 tsp baking soda
1/2C sugar
1/2 C brown sugar
1 stick butter, softened
1/4 C creamy peanut butter NOT the natural kind
1 egg
1 tsp vanilla

Combine dry ingredients except sugars.  Set aside.

Cream butter and peanut butter with sugars.  Add egg and vanilla.  Add dry ingredients and mix well.  Batter will be very stiff.  Set aside.  Make filling.



3/4 C creamy peanut butter NOT the natural kind
3/4 C confectioners sugar

Mix into a very stiff dough.  Use a measuring teaspoon to scoop out bits of dough.  Roll into 1/2” balls and place on waxed paper.


This dough is easy to handle.  You don’t need to butter your hands or anything.  Grab a ball of chocolate dough about this big:


Flatten it out between your palms.  (It’s a very pliable dough.):


Place a ball of peanut butter in the center of the chocolate circle:


Bring up the middle on both sides as if you were making a turnover:


Then bring the ends in towards the middle:


Til the little peanut ball disappears:


Smooth out the chocolate-peanut butter disk.  Just pat it a bit:


Place 2-1/2” apart on a greased half-sheet pan and flatten down a little.  These do not spread much at all.  Bake at 350° for 9 minutes and ONLY 9 minutes.  They will be done at 9 minutes.  Honest.  Let cool a minute on the pan and then transfer to a wire rack.  Cool completely then store in a covered container or ziplock.


These cookies are not a crunchy cookie although they will have a little crunch on the bottom and around the edges.  If you try to make them crunchy by overbaking them, they’ll be dry as a bone.  You have been warned.

I get about 20 cookies at the size I make them but you can probably get an even two dozen if you take smaller hunks of chocolate and just flatten it out more.  I always end up with way too many peanut butter balls.  The kids used to eat them back in the day.  Now I just toss them out...except for maybe one :-D

Posted by Donna on Friday, July 23, 2010 at 05:09 PM
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These are single handedly my favourite cookie bar.  Ooey, gooey, chewy, caramel-y goodness.  You really, no matter how sweet your tooth, want to wait to cut these.  Leave them overnight before you cut them.  Really.  Trust me, they taste way better the next day anyway.  I think the original anyone knows where that is...contains chocolate chips.  I do not like chocolate chips so I leave them out.  If you have trouble finding seems stores don’t carry the Kraft Caramels in the bag much anymore...try the loose candy aisle.  They almost always have them there.


2 cups quick cooking rolled oats
1-1/2 C firmly packed brown sugar
1 tsp baking soda
1/4 tsp salt
1 C melted butter
14 oz bag Kraft Caramels or about 32 pieces
1/3 C light cream

Chocolate chips
Chopped nuts


Preheat oven to 350° F. Grease 13x9-inch pan AND LINE WITH PARCHMENT PAPER** (!!!!) Do not skip lining the pan.  The caramel sticks and your pan will be a big sticky mess if you do.  Press the parchment paper on the bottom and up the sides.  It’s ok if it’s wrinkley.  Then grease the parchment paper as well.

imageIn large bowl, combine flour, oats, sugar, soda, salt.  Add melted butter and mix until crumbly.  Press half of the crumb mixture in bottom of greased pan.  Reserve half for the topping.  Blind bake the bottom crust for about 10 minutes.  Cool.

In a small bowl, combine caramels and cream. Heat in microwave oven for about 5 minutes on 50% stirring twice during cooking until caramels are melted and mixture is smooth.

If using, sprinkle chocolate chips and nuts over reserved crust. Drizzle evenly with melted caramel mixture and sprinkle with reserved crumb mixture.  Press down on the crust lightly.

Bake at 350 degrees for 20-25 minutes or until light golden brown. Cool completely. Remove from pan then remove parchment paper.  Cut into bars.  These keep for several days...if they last that long...just cover them with plastic wrap.

** Don’t use waxed paper in place of parchment.  Waxed paper has...well...wax.  Wax melts in the oven.  It’s why you put it in the oven supple and it comes out crinkley.  Parchment paper doesn’t have anything on it that melts, it’s just non-stick.

Posted by Donna on Wednesday, December 02, 2009 at 11:54 AM
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I was talking about my distaste for chocolate chip cookies the other day. I don't much like them. I very much don't like semi-sweet chocolate chips. But these...chocolate cookies with white chips...these are sublime. They're soft and moist and just plain yum.


2 cups all-purpose flour
3/4 cup cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
1/3 cup granulated sugar
1 cup packed brown sugar
2 teaspoons vanilla extract
2 large eggs
1 cup white chocolate morsels (I used Ghirardelli)

Preheat oven to 325° F.

Combine flour, cocoa, baking soda and salt in small bowl.

Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition.

Gradually beat in flour mixture in three batches. Stir in morsels. Drop by well-rounded teaspoonfuls onto ungreased baking sheets. Put some more chips on top if you like.

Bake for 11 to 13 minutes or until cookies are puffed and centers are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 2 to 2-1/2 dozen.

These cookies are very soft so make sure they're cool before you move them. Try to use mesh racks rather than wire if you have them. They break in half easily when they're warm.
Posted by Donna on Tuesday, October 27, 2009 at 03:08 PM
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I got this recipe from my friend, Maureen after she caught me making Nestles Toll House cookie dough and baking it without the chips.

1/2 C melted butter
1 C packed dark brown sugar
1 egg, beaten
1 tsp vanilla
1/2 tsp baking powder
1/8 tsp baking soda
Pinch salt
1 C flour
1/4 C any of the following, alone or combined…not to exceed 1/4 cup:  butterscotch chips, chopped milk chocolate bar (Ghirardelli Luxe Milk Chocolate is my choice), pecans…or none at all

Preheat the oven to 350°F.  Butter an 9x9 pan. With a fork mix together the melted butter and sugar in a bowl.  Add the egg and vanilla extract.  Stir until smooth.

Combine flour, soda, powder and salt.  Add to brown sugar mixture and stir well.  Add the chips and nuts if desired.

Spread evenly in pan.  Bake for 20-25 minutes or until a toothpick comes out clean. Top will be soft.  Blondies will continue to set while cooling so make sure to cool completely before cutting.  Cut into 9 - 3” squares.

PS:  I didn’t take a photo because the batteries in the camera were dead and I couldn’t find anymore.

Posted by Donna on Sunday, October 25, 2009 at 07:49 PM
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2/3 cups margarine
2 eggs
1 cup sugar
1/4 cup whole milk
1 tsp. baking soda
1 tsp. ground anise seed
1/4 tsp. salt
4 cups all purpose flour
4 tsp. cinnamon

Dissolve the baking soda in the milk and set aside.
Cream together margarine and sugar until light and fluffy. Approx 5-7 minutes. Meanwhile whisk eggs in a seperate bowl and add slowly to the maragarine and sugar mixture. Beat again or another 3 minutes. Add the anise seeds.
In a seperate bowl combine all the dry ingredients.
Add the baking soda and milk into the wet ingredient mixture and stir until just incorporated.
Add the dry ingredients 1 cup at a time- mixing until incorporated between each cupful.

Dough should bind together. Roll out to 1/4 inch thickness. Cut into diamonds (or use cookie cutters if you prefer).

Bake at 400 for 8 minutes.

Posted by chnnature on Sunday, June 14, 2009 at 03:02 PM
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This recipe came from my deceased Aunt Linda.  It is far and away the best peanut butter cookie I’ve ever tasted.  I hope you think so too.



1 cup unsalted butter (The real thing, please!  If using salted butter omit salt.)
1 18 oz jar crunchy peanut butter (Yes, you’re reading this right.  Linda used creamy pb; I like crunchy.)
1 cup white sugar
1 cup packed brown sugar
2 eggs
1 tsp vanilla
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons baking soda
1/2 cup peanut butter chips (Optional...Linda didn’t use these.  I don’t think they existed back then.)

Cream together the butter, peanut butter and both sugars. Beat in the eggs and vanilla. 


In a separate bowl, sift together flour, baking powder, soda, and salt. Stir into batter.  Dough will be stiff.  At this point you can just eat the entire bowl of batter with your fingers, but if the kids are whining for cookies, you’ll probably have to save some back for baking.


Cover dough with plastic wrap and refrigerate for at least 1 hour.  Roll into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making the classic peanut butter cookie criss-cross pattern. Wetting the fork with warm water for each cookie makes it easier because the fork won’t stick.  Bake in a preheated 375° oven for 8-11 minutes or until cookies begin to brown. Do not over-bake.  If you like your cookies soft, bake only until they set: 9-10 minutes.  They’ll look not quite baked when you remove them from the oven.  Carefully move to a cooling rack because they will fall apart until they’re completely cool.  Makes anywhere from 2-4 dozen depending on the size of your cookies.  These cookies spread so roll the cookie balls on the smaller side.


There’s just the two of us so I usually roll the chilled dough into logs and then freeze them.  Roll it with waxed paper so it doesn’t stick.  If you wrap it really well in plastic wrap, then in foil and then put it in a Ziplock bag, this will keep frozen just about forever.


I just cut off a few pieces of frozen dough (Use dental floss to make clean cuts--the unflavoured kind please.), thaw it right on the cookie sheet and bake a few cookies so I can have fresh, warm cookies anytime I feel like having some.  I keep some of the fresh dough in a covered bowl in the fridge.  Refrigerated, it will keep for a week or more.

Posted by Donna on Wednesday, April 08, 2009 at 02:32 PM
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I can’t remember where I found this recipe, but after my regular food tasting monkeys Grocery Ranch™ co-workers gave them their seal of approval, I took them to a christmas party where everyone was asked to bring in desserts and vote on their favorite.  The winner was Gavyn’s peppermint cheesecake, but quite alot of people asked for the recipe for these incredibly rich chocolate calorie bombs. 

1) Melting chocolate in a microwave sucks balls. you cant constantly stir it, and if you’re not careful, you wind up with a dried out, burned crust on the edges.  If you’re like me and don’t have a double boiler you can make your own half-assed one using a glass bowl that fits over and into your pot-o-water.

2) A friend turned me onto a technique that makes recipes with chocolate taste about a hundred times richer and more chocolatey.  Add a bit of ground cayenne pepper to your recipe. You don’t need much--just a pinch in your hot cocoa or, in this recipe, I wouldn’t add more than 1/8 tsp to the dry ingredients.

3) No music tips on this one. 

4 squares unsweetened chocolate (1 ounce each)
2 cups semisweet chocolate chips, divided
1/3 cup unsalted butter or margarine (use the butter… this is such a calorie bomb that it doesn’t really matter, does it?)
1 cup sugar
3 eggs
1 1/2 tsp Vanilla extract (I use a splash more since vanilla and chocolate are just too good together)
1/2 cup all-purpose flour
2 Tbs baking cocoa
1/4 tsp baking powder
1/4 tsp salt
Powdered sugar


Melt usnweetend chocolate, 1 cup of chocolate chips and butter in double boiler or microwave. Cool for ten minutes.

In a large mixing bowl, beat sugar and eggs for two minutes. add vanilla and chocolate mixture and beat till well-mixed.

Combine flour, cocoa, salt and baking powder. beat into chocolate mixture.

Stir in remaining chocolate chips, cover, and refrigerate for at least three hours.

Remove dough about a cup at a time. After flouring your hands to minimize sticking, roll dough into 1 inch balls and place onto an ungreased baking sheet.

Bake at 350 for 10-12 minutes, or until cookies are puffed up and set. Don’t worry if they develop crinkles or cracks. It adds to their charm.  Allow to cool on pan for several minutes before transferring to a wire rack to cool completely.

load a small wire strainer with powdered sugar and sprinkle with just enough to give a snow-like effect before serving.

Posted by Mike on Monday, January 29, 2007 at 04:11 PM
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2 sticks butter
1 1/2 c. sugar
2 eggs
2 3/4 c. all-purpose flour
2 tsp. cream of tartar
1 tsp. baking soda
1/4 tsp. salt
2 tbsp. sugar
2 tsp. cinnamon

In a large mixing bowl cream at medium speed butter, sugar and eggs until light and fluffy. Scraping sides of bowl occasionally. In a separate bowl, combine flour, cream of tartar, baking soda and salt. Add to creamed mixture until well blended. Refrigerate dough 30 minutes.

Preheat oven to 375 degrees.

Combine the sugar and cinnamon. form dough into balls (walnut sized) and roll in sugar-cinnamon mixture. Place 2" apart on baking sheet. Bake about 10 to 12 minutes or until golden brown. Remove and cool on rack. Snickerdoodles will puff up at first and then flatten out during baking.

If you put them in the fridge in a baggy, they'll stay soft instead of crunchy.

*Click image to enlarge.
Posted by Donna on Sunday, October 15, 2006 at 01:03 AM
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1 cup (2 sticks) butter or margarine, softened
1 3/4 cups all-purpose flour
1/2 cup granulated sugar
1/4 teaspoon salt
2 cups (12-oz. pkg.) semi-sweet chocolate chips, divided
1 can (14 oz.) sweetened condensed milk
1 teaspoon vanilla extract
1 cup chopped walnuts, optional (I like pecans instead)
Preheat oven to 350° F. Grease a 13 x 9-inch baking pan.

Beat butter in a large mixing bowl until creamy. Beat in flour, sugar and salt until crumbly. With floured fingers, press 2 cups crumb mixture onto bottom of prepared baking pan; reserve remaining mixture. Bake for 10 to 12 minutes or until edges are golden brown.

Combine 1 cup chocolate chips and sweetened condensed milk in a small, heavy-duty saucepan. Warm over low heat, stirring until smooth. Stir in vanilla extract. Spread over hot crust.

Stir nuts (if used) and remaining chocolate chips into reserved crumb mixture; sprinkle over chocolate filling. Bake for 25 to 30 minutes or until center is set. Cool in pan on wire rack.


Posted by Donna on Sunday, June 12, 2005 at 01:31 PM
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(I don't particularly care for cooked fruit, but these cookies aren't half bad.)

? cup butter or margarine
? cup granulated sugar
? cup packed light brown sugar
1 egg
1 cup all-purpose flour
1 tsp. baking soda
2? cups rolled oats
1⅔ cups (one 10-oz. package) white chocolate chips
? cup chopped dried apricots

Beat butter, sugar, and brown sugar in a bowl until fluffy. Addegg and beat well. Add flour and baking soda; beat until well-blended. Stir in oats, white chips, and apricots with a spatula. Loosely form rounded teaspoonfuls of dough into balls and place on an ungreased cookie sheet. Bake 7 to 9 minutes at 375?, until lightly browned. Be careful not to overcook.

Makes about 3? dozen cookies.
Posted by Donna on Monday, November 08, 2004 at 03:56 AM
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(My mom got this recipe from a cozy little Bed&Breakfast in Monterey. They're the best cookies I've ever had.)

1? cups chocolate chips (I prefer semi-sweet)
1? cups chopped walnuts
1? cups white chocolate chips
1 cup almond granola (plain granola works, too)

Mix together in a small bowl; set aside.

1 cup butter*
1 cup brown sugar
1 cup sugar
2 eggs
1 tsp. vanilla
? cup water
2 cups flour
1 tsp. baking powder
1 tsp. baking soda
? tsp. salt

Combine dry ingredients; set aside.

In a large bowl, cream the butter and sugar mixture until fluffy, then add eggs, vanilla and water. Mix until smooth. Add flour mix a little at a time, mixing carefully. Add chocolate mixture with a spatula and mix well.

Spoon by large tablespoons onto an ungreased cookie sheet. Bake 7-8 minutes at 375? F, turn pan and bake another 4-5 minutes (to ensure even cooking.)

Let the cookies cool on the pan for about five minutes, then transfer to a wire cooling rack to cool for another five minutes or so. This recipe makes 4-5 dozen cookies. It's important that you don't make the cookies too big. Otherwise, you'll end up with crispy edges and raw middles. *Most cookie recipes call for softened butter, but the butter/sugar mixture is much fluffier if you use cold butter.
Posted by Donna on Monday, November 08, 2004 at 03:36 AM
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1 cup butter
4 oz. unsweetened chocolate, coarsely chopped
1 1/2 cups sugar
2 eggs
1 T vanilla
3 cups all-purpose flour
1/8 tsp. salt
1 1/2 cups coarsely chopped chocolate-covered toffee bars

Preheat oven to 350. Melt butter and chocolate in large saucepan over low heat, stirring until smooth. Remove from heat and cool slightly.

Stir sugar into chocolate mixture until smooth. Stir in eggs until well blended. Stir in vanilla until smooth. Add flour and salt just until mixed and fold in toffee pieces.

Drop by heaping spoonfuls 1 1/2 inches apart on an ungreased cookie sheet.

Bake 12 minutes or until just set. Let cookies stand on cookie sheet five minutes, then transfer to wire racks to cool completely.

Store in airtight containers.
Posted by Donna on Thursday, March 18, 2004 at 01:44 AM
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1 1/2 cups all-purpose flour
1/4 tsp. salt
3/4 cup butter
1/2 cup sugar
1 egg

Preheat oven to temperature recommended by shortbread mold manufacturer. Combine flour and salt in a medium bowl.

Beat butter and sugar in a large bowl with electric mixer at medium speed until light and fluffy. Beat in egg. Gradually add flour mixture. Beat at low speed until well blended.

Spray 10-inch ceramic shortbread mold with nonstick cooking spray. Press dough firmly into mold. Bake, cool and remove from mold according to manufacturer's directions.

If mold is not available, preheat oven to 350F. Shape tablespoonfuls of dough into 1-inch balls. Place two inches apart on ungreased cookie sheet; press with a fork to flatten. Bake 18-20 minutes or until edges are lightly browned. Let cookies stand on cookie sheets two minutes; transfer to wire racks to cool completely.

Store tightly covered at room temperature or freeze for up to three months.
Posted by Donna on Thursday, March 18, 2004 at 01:39 AM
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1 1/3 cups shredded coconut
1/3 cup sugar
3 T flour
1/8 tsp salt
2 egg whites
1/2 tsp almond or vanilla extract

Preheat oven to 325.

Combine dry ingredients in a bowl, then stir in egg whites and almond/vanilla extract. Drop by teaspoonfuls onto a greased cookie sheet. Bake 20-25 minutes or until the edges of the cookies are slightly brown. Remove from cookie sheet immediately.

Makes 18 cookies.
Posted by Donna on Wednesday, March 03, 2004 at 02:46 AM
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