This title may have led you to believe that we are taking a break from our Saturday sweet treat ritual. That’d be silly! Sorry to have led you astray, but instead we are indulging and cleaning out our baking cabinets simultaneously. You see, we stocked our cupboards so full with holiday baking ingredients and have tons of leftovers despite the amount of goodies we made. Time to make Cabinet Cleanse Oatmeal Cookies full of candy bars, dark chocolate chips, sea salt caramel chips, butterscotch, white chocolate chips, Heath bits, butter brickle, and caramel M&Ms…. According to us, it’s the perfect kind of cleanse!
Happy Memorial Day weekend! Gotta ❤a three day weekend, especially when this one signals the beginning of summer…our most favorite season of all!What’s on your weekend agenda? Fun in the sun? Barbecues and picnics? Some much needed r & r? If your weekend also includes a little baking, why not try our Salted Caramel Oatmeal Chocolate Chip Cookies. These goodies will be making an entrance at all of our weekend festivities. Here’s to the start of summer!Salted Caramel Oatmeal Chocolate Chip Cookies
Cookie batter recipe Add Ghirardelli caramel chips to the batter!
It’s Saturday and we’re here to let you in on a little secret. We found a real treasure worth every calorie – Trader Joe’s Cookie and Cream Cookie Butter! The regular cookie butter is already to die for, but the cookies and cream version is straight out of this world super spesh! Now you can eat it straight out of the jar by the spoonful, make Deep Dish Cookies and Cream Cookie Butter Oatmeal Toffee Cookies, or you can do both! We know it’s hard to believe that we did just that! Kidding! Take it from us -RUN, don’t walk, and get yourself a jar!
Deep Dish Cookies and Cream Cookie Butter Oatmeal Toffee Cookies
1/2 cup Gold Medal all-purpose flour, plus 2 tablespoons flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup Crisco, at room temperature
1/2 cup Trader Joe’s Cookies & Cream Cookie Butter
1/2 cup granulated sugar
1/2 cup light brown sugar
1 large egg
1/2 teaspoon vanilla extract
1/2 cup toffee bits
Ice cream, for serving, optional
1. Preheat the oven to 350 degrees F. Grease ramekins (6 oz size) with cooking spray. Set aside.
2. In a medium bowl, whisk together the oats, flour, baking soda, and salt. Set aside.
3. In a different bowl add the Crisco, cookie butter, sugar, and brown sugar and beat on medium speed until smooth and creamy. Add the egg and vanilla extrat and beat until smooth.
4. Reduce the mixer speed to low and slowly add the dry ingredients, beating only until blended. Stir in the toffee bits.
5. Take about 1/4 cup cookie dough and press it into a ramekin. Continue with the rest of the dough. Place the ramekins on a large baking sheet and bake for 10-12 minutes or until cookies are golden around the edges, but still soft in the center. You want them to be a little under baked. Remove from the oven and cool for 2 minutes. Top the deep dish cookies with a scoop of vanilla ice cream, and serve warm.
• recipe adapted from Two Peas and Their Pod
Ever had the feeling that something is missing in your routine? Well, that’s us these last couple of weeks. Traveling and busy schedules have kept us from doing our favorite Saturday baking ritual together. Not this week! We are staying put and feel the need to whip up something extra special. Rolo Oatmeal Cookie Bars are just what our sweet tooths ordered!
Rolo Oatmeal Cookie Bars
- 1 cup butter flavored Crisco
- 1 1/4 cup packed brown sugar
- 2 eggs
- 2 tbsp milk
- 2 tsp vanilla
- 1 3/4 cup all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 1/2 cups old fashioned oats
- 1 cup semi-sweet chocolate chips
- 1 cup Rolo Bites candy
- Preheat oven to 375ºF. Grease a 9×13 baking dish.
- Mix together the butter, brown sugar, and eggs. Mix in the milk, vanilla, flour, baking soda, salt, and oats.
- Stir in the chocolate chips, and Rolos.
- Spread the dough in the prepared baking dish. Bake for approximately 20-25 minutes. The edges should be set and golden brown.
- Allow to cool for at least 10 minutes before cutting. (Unless you can’t wait, like us!)
*recipe adapted from Something Swanky