Peanut Butter Oatmeal Chocolate Chip Cookies

Ingredients:
1 1/4 c All-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1 c multi grain oats (quick oats would work too)
1/2 c brown sugar, packed
1/2 c white sugar
1/2 c butter
1 large egg
1/2 c peanut butter (smooth or crunchy)
1 tbsp. vanilla extract
1 c chocolate chips

Directions:
1. Preheat oven to 350°. Line a baking sheet with silicone sheet or parchment paper.
2. Combine flour, baking soda, salt, and oats together into small bowl.
3. In separate bowl, cream butter and both sugars together until light and fluffy. Add peanut butter, and mix until combined. Add egg and vanilla, mix until combined.
4. Gradually add in dry ingredients just until combined.
5. Stir in chocolate chips.
6. Drop by heaping tablespoonful onto prepared baking pan. Bake 10 minutes. Remove from oven and press in the center with a fork to flatten out. Return to oven and bake an additional 2-5 minutes.
7. Allow to cool on pan for at least 5 minutes.

Yields about 25 cookies, serving size 1 cookie
*I used a medium size cookie scoop. The number of cookies will vary depending on how big you make them. My cookies were fairly large.

Peanut Butter Chocolate Chip Cookies

Ingredients:

1 c creamy peanut butter (you could use crunchy instead)

1 c sugar

1/4 c Egg Beaters 

2/3 c semi sweet chocolate chips 

Directions:

1. Preheat oven to 350°. Line a baking sheet with Silpat baking mat or parchment paper. Set aside.

2. Beat together peanut butter, sugar, and egg until well combined.

3. Stir in chocolate chips by hand.

4. Drop dough by the tablespoonful onto cookie sheet. Bake for 11-13 minutes.

5. As soon as you remove from oven, gently press the center of each cookie with the back of a spoon. Allow to cool on baking sheet for at least 5 minutes. Then, transfer to wire rack to cool completely. 

 

Yields 26 cookies, serving size 1 cookie

3 points on Weight Watchers Points+ System

 

I am in no way affiliated with Weight Watchers.

 

recipe modified from www.thefrugalgirls.com

White Chocolate Lemon Jell-o Cookies

Ingredients:

for the cookies-

1/2 c  Smart Balance Light butter, at room temp or softened
1/3 c + 1 tbsp light brown sugar, packed 

1/8 c white sugar
2 small boxes (0.3 oz each) sugar-free lemon flavored jell-o, dry
1/4 c Egg Beaters (or 1 large egg)
1/2 tsp vanilla extract
1 1/8 c all-purpose flour
1/2 tsp baking soda
1/4 tsp table salt

1/2 c white chocolate chips

for the lemon glaze-

2/3 c powdered sugar

1 tbsp smart balance light butter

2 tsp fresh lemon juice

1/4-1/2 tsp fresh lemon zest

Directions:

1. Preheat oven to 350°. 

2. In a medium bowl, combine flour, salt, and baking soda. Stir until well incorporated.

3. In a large bowl or in the bowl of a stand mixer with the paddle attachment, combine butter and both sugars until light and airy. 

4. Add eggs, vanilla, and jell-o packets to butter and sugar. Stir until well combined.

5. Gradually add dry ingredients in to wet in three different portions. Mixing until just combined after each addition of dry ingredients. 

6. Fold in white chocolate chips.

7. Scoop by the heaping tablespoonful onto an ungreased baking sheet (I used my medium-sized cookie scoop).

8. Bake for 10-13 minutes.  Allow cookies to cool on baking sheet for about 5 minutes, then transfer to wire cooling rack to cool completely.

9. In a small bowl, mix together ingredients for lemon glaze. Stir together until smooth. If glaze is too thick, add more lemon juice (a tiny bit at a time) until desired consistency is reached.

10. Pour glaze into a piping bag or Ziploc bag with the corner snipped. Drizzle glaze over cooled cookies.

 

Yields 15 cookies, serving size 1 cookie

4 points on Weight Watchers Points+ System

 

I am in no way affiliated with Weight Watchers.

Soft Sugar Cookies

Loved this recipe for soft, sour cream sugar cookies from over at www.theyummylife.com so much that I just had to share it for my Christmas cookie baking lovers! These are just simply amazing 🙂

 

Ingredients:

for the cookie dough-

5-1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream, room temperature
1 cup butter, softened
2 cups sugar
2 eggs
1 teaspoon vanilla

for the frosting-

3 cups powdered sugar
3 tablespoons butter, softened
1 1/2 teaspoon vanilla
4-6 tablespoons Cinnabon Coffee Creamer (or any cream/milk will work)

 

Directions:

1. In large bowl, combine flour, baking soda, and salt. Set aside.

2. In another large bowl, or in your stand mixer with the paddle attachment, cream together sour cream and butter on low. When butter and sour cream are well integrated, add sugar, eggs, and vanilla. Stir until well mixed. 

3. Gradually add flour mixture, 1 cup at a time, to the sour cream mixture, mixing well after each addition of flour. The dough will be very thick and sticky…that’s okay!

4. Divide the dough into two equal pieces and place each on a sheet of plastic wrap. Flatten and wrap the dough up tightly. Place in the refrigerator to chill for about 2 hours.

5. Preheat oven to 350°.  Have UNGREASED baking sheets out and ready (you can line them with parchment paper, or use silicon baking mats).

6. Generously flour (lots of flour) your counter so the dough doesn’t stick (if it sticks, it’s impossible to pick up the cookies once you cut them out). Even flour your rolling pin. Place one of your pieces of chilled dough on top of the floured surface and sprinkle the top of the dough with more flour. Roll out dough until it is about 1/4″ thick.

7. Flour cookie cutters and cut out desired shapes. Transfer cut-outs to baking sheets.

8. Continue rolling and cutting dough until all dough has been used.

9. Baking suggestion: I have a gas oven and found that baking one sheet at a time for 6-7 minutes was the perfect bake time. When I put two sheets in, half of them burned on the bottom. Watch them carefully as they will go from under cooked to perfect to burnt in a matter of seconds. Cook them just until they are baked all the way through but haven’t started browning on the bottom. To keep them soft, do not let them brown on the bottom. 

10. Transfer hot cookies to a baking rack to cool completely. Once cooled, frost and decorate, if desired.

 

directions for the frosting-

1. Combine powdered sugar, softened butter, vanilla, and 2 tbsp of cream.

2. Use a fork or a spoon to mix together until smooth.

3. Gradually add remaining cream and continue mixing until you reach the desired consistency. You don’t want it to be too thick or it will be difficult to spread, but you don’t want it to be too thin or it won’t set up. 

 

Yields about 6 dozen cookies

Chocolate Peppermint Crunch Cookies

Ingredients:

1/2 c  Smart Balance Light butter, at room temp or softened
1/3 c + 1 tbsp light brown sugar, packed 

1/8 c white sugar
1 box (1.4 oz) of fat free/sugar free chocolate fudge pudding mix, dry
1/4 c Egg Beaters (or 1 large egg)
*1/2 tsp vanilla extract
1 1/8 c all-purpose flour
1/2 tsp baking soda
1/4 tsp table salt
1/8 c Hershey’s Cocoa

1/4 c skim milk
1/2 Andes Peppermint Crunch Baking Chips

*you could substitute vanilla extract for 1/8 to 1/4 tsp peppermint extract for a more peppermint-y flavor. You don’t need a lot…just a splash.

Directions:

1. Preheat oven to 350°. 

2. In a medium bowl, combine flour, salt, baking soda, and cocoa powder. Stir until well incorporated.

3. In a large bowl or in the bowl of a stand mixer with the paddle attachment, combine butter and both sugars until light and airy. 

4. Add eggs, pudding mix, vanilla, and milk to butter and sugar. Stir until well combined.

4. Gradually add dry ingredients in to wet in three different portions. Mixing until just combined after each addition of dry ingredients. 

5. Fold in Andes baking chips.

6. Scoop by the heaping tablespoonful onto an ungreased baking sheet (I used my medium-sized cookie scoop).

7. Bake for 10-13 minutes. Allow cookies to cool on baking sheet for about 5 minutes, then transfer to wire cooling rack. Store extra in an air-tight container.

 

Yields 15 cookies, serving size 1 cookie

4 points on Weight Watchers Points+ System

 

I am in no way affiliated with Weight Watchers.

 

recipe modified from tablefortwoblog.com

Frosted Pumpkin Melts

Ingredients:

for the cookie-

1/2 c fat free Greek yogurt, plain

1/2 c brown sugar, packed

1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/4 tsp cinnamon, ground

1/4 tsp pumpkin pie spice

1/4 c egg beaters (or 1 egg)

1/2 tsp pure vanilla extract

2/3 c pumpkin, canned

1 c all-purpose flour

for the frosting-

1/4 c fat free Greek yogurt, plain

2 tbsp brown sugar, packed

1 (scant) tbsp fat free milk

1/4 tsp pure vanilla extract

1 1/4 c powdered sugar

Directions:

1. Preheat oven to 350°. 

2. Combine yogurt and brown sugar in a large mixing bowl. Beat together until well combined, about 30 sec.  Add baking powder, baking soda, salt, cinnamon, pumpkin pie spice. Beat until ingredients are mixed.

3. Add in egg beaters, pumpkin, and vanilla and stir until ingredients are incorporated.

4. Gradually add in flour and stir until combined. 

5. Drop by the tablespoonful onto a baking sheet, ungreased. Bake for 10 minutes. Remove from oven and allow to cool on the pan for 3-5 minutes. Then, transfer to a wire rack to cool the rest of the way.

6. While cookies are cooling, mix together yogurt, brown sugar, milk, and vanilla for the frosting. Add powdered sugar in gradually stirring well after each addition of powered sugar. Depending on your desired consistence, you can add another 1/4 c to thicken the frosting even more, if desired.

7. Spread frosting on cooled cookies. Sprinkle with a little bit of pumpkin pie spice or cinnamon. 

 

Yields 28 cookies, serving size 1 cookie

2 points on Weight Watchers Points+ System

 

I am in no way affiliated with Weight Watchers.

White Chocolate & Berry Oatmeal Cookies

Ingredients:

4 oz. unsweetened applesauce

1/2 c brown sugar, packed

1/2 medium banana, mashed

1/4 c egg beaters

1/2 tsp vanilla

3/4 c flour

1/2 tsp baking soda

1 1/2 c multi grain oatmeal

1/4 tsp salt

1/3 c dried cranberries or dried berry mix

1/3 c white chocolate chips

1/4 c pecans, chopped

Directions:

1. Preheat oven to 350. Line a baking sheet with aluminum foil and spray with non-stick cooking spray. Set aside.

2. In a large mixing bowl, combine applesauce, brown sugar, banana, egg beaters, and vanilla.

3. In a medium mixing bowl, stir together cinnamon, flour, baking soda, oats, and salt.

4. Add dry ingredients to wet. Stir until just combined. Fold in dried berries, white chocolate chips, and pecans.

5. Scoop 1/8 c spoonfuls of cookie mix onto prepare baking sheet.

6. Bake for 15 minutes. Cool on pan for 5 minutes then transfer to wire rack to finish cooling.

 

Yields 14 servings, serving size 1 cookie

4 points on Weight Watchers Points+ System

 

I am in no way affiliated with Weight Watchers.

Chocolate Covered Cookie Dough Pops

Ingredients:

1/2 cup Smart Balance Light butter
1/4 cup granulated sugar
1/2 cup packed light brown sugar
2 tablespoons milk
1/2 teaspoon vanilla
1 1/4 cups all purpose flour
1/2 cup mini chocolate chips (for batter)
1 1/4 c semi-sweet chocolate chips (for chocolate coating)

1 tbsp shortening
Popsicle sticks

Directions:

Add fun messages to the sticks. I made these with my daughter for one of our “Kaitlyn & Mommy” dates

1. In a large bowl, beat butter and sugars with on medium speed in stand mixer until creamy. Add milk and vanilla and stir to combine.
2. Add flour, then mix on low until combined. Stir in chocolate chips for batter.
3. Chill dough in refrigerator for about 30 minutes in bowl until firm enough to roll or scoop into balls.
4. Place rolled balls or scoops on a wax paper lined baking sheet and place in the freezer for 15-30 minutes.
5. Place chocolate chips for coating in a microwave safe bowl. Add shortening to bowl. Microwave in 30 second increments on 50% power, stirring after each microwave time. Continue until chocolate and shortening is completely melted and mixed together (usually about 4-5 times).

6. Remove balls from freezer and insert one popsicle stick into each cookie dough pop. Dip in melted chocolate, covering completely, and letting excess chocolate drip back into the bowl.
7. Add sprinkles on top and place on wax paper to set. Place pops back into refrigerator for at least 10-15 minutes, or until chocolate coating hardens.
8. Refrigerate in an airtight container for up to a week.

 

Yields about 25 chocolate covered cookie dough pops

 

Recipe modified from www.bakerella.com

Homemade Flavored Marshmallows

*Stand mixer and candy thermometer needed for this recipe.

Ingredients:

3 packets unflavored gelatin

1 c ice cold water

1 1/2 c white sugar

1 c light corn syrup

1/4 tsp salt

3/4 tsp extract flavoring *(You can use any flavoring.  I’ve made these with peppermint extract, strawberry extract, and lemon extract. See note below)

1/4 c powdered sugar

1/4 c cornstarch

Non-stick cooking spray

Optional: food coloring

Directions:

1. Pour 1/2 c ice cold water and gelatin packets into the bowl of a stand mixer.  Attach whisk to stand mixer.

2. In a small saucepan add remaining 1/2 c water, sugar, corn syrup, and salt. Heat over medium-high heat, cover and cook for about 4 minutes. Uncover and clip a candy thermometer onto the side of the pan.  Cook until mixture reaches 240 degrees F. Remove from heat immediately.

3. Turn stand mixer on low and slowly pour sugar mixture down the side of the bowl into gelatin and water.  When all is added, increase to high speed.  Whisk until the mixture becomes very thick and is lukewarm, about 14 minutes.  Add extract flavoring during the last 1 minute of whisking. 

4. While mixture is whisking, combine powdered sugar and corn starch in a small bowl. Spray a 9 x 13 in metal baking pan with nonstick cooking spray. Coat bottom and sides of the pan with the sugar/cornstarch mix.  Pour any extra powder back into bowl and reserve for later use. 

5. When marshmallow cream is done whipping, pour it into the prepared pan using a lightly sprayed spatula for spreading into the pan.  If you would like to add color to your marshmallows, drop food coloring on top and swirl with a sprayed knife or toothpick. After swirling food coloring, dust the top of marshmallows with enough sugar/cornstarch mixture to lightly cover. Allow marshmallows to set for at least 4 hours.

6. Turn marshmallows out onto a cutting board and cut into small squares using a pizza cutter sprayed with non-stick spray. Once cut, roll marshmallows in sugar/cornstarch mixture to coat all sides. Store in airtight container for up to 3 weeks.

 

*Note: If you use peppermint extract 3/4 tsp is plenty.  The peppermint marshmallows are delicious in hot chocolate! If you use strawberry or lemon extract, you can increase the amount to 1 tsp. The lemon marshmallows taste like lemon meringue bites and are completely amazing. They are by far my favorite.

 

*The first time I made these, I used a heart cut out for my daughter’s Valentine’s Day themed birthday party.  It was much easier to use a pizza cutter for them the next time I made them 🙂

 

*It is also important for me to note that these are sooo much better than store bought marshmallows!

 

Yields about 100 marshmallows, serving size 2 marshmallows

 2 points on Weight Watchers Points+ System

 

I am in no way affiliated with Weight Watchers.

 

Recipe from momadvice.com

Peanut Butter-Pretzel Truffles

Ingredients:

1½ c gluten-free pretzels, crushed
½ c creamy peanut butter
1 tbsp Smart Balance Light butter
2 tbsp brown sugar
Pinch salt
3 tbsp powdered sugar
1 c Enjoy Life dairy-free chocolate chips
1 tbsp vegetable shortening

Directions:

1. Place pretzel pieces into a large Ziploc bag and crush into small pieces with a rolling pin.

2. In a small bowl, combine the peanut butter, butter, brown sugar and salt. Mix until well combined. Add pretzel pieces and powdered sugar and mix thoroughly   

3. Line a small baking sheet with wax paper. Scoop about 2 tsp worth of peanut butter mixture onto baking sheet (a small cookie scoop works best for this) and form into ball.  Repeat until all mixture has been used.  Refrigerate for at least 30 minutes.

4. After chilling peanut butter balls, pour chocolate chips and shortening into a microwaveable bowl. Microwave at 50% power in 30-second increments, stirring after each, until completely melted and smooth.

5. Dip each peanut butter-pretzel ball into the melted chocolate, one at a time, until completely coated with chocolate. Repeat with all of the peanut butter-pretzel balls.

6. Return the baking sheet to the refrigerator and again chill for at least 30 minutes. Garnish with a drizzle of melted peanut butter (microwave a few tbsp of peanut butter until melted, about 15-20 seconds) and crushed pretzels.

7. Store in an airtight container in the refrigerator.

 

Yields 20 peanut butter-pretzel balls, serving size one truffle 

4 points on Weight Watchers Points+ System

 

Recipe from make-happy.blogspot.com