Lovin' From the Oven

Chocolate Fudge Peanut Butter Stuffed Cookies

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Question. How many of you gals (or guys) reading this know how to tie a tie? I’m talking about the windsor or half windsor knot. The majority of the guys I ask have no idea how to tie their own tie, including my DB. Yes, that means I tie his tie for him anytime there’s a formal event.

What’s up with that? Even my dad doesn’t know how to tie a tie. He keeps all of his ties knotted, hanging in his closet so that he can just re-adjust it and slip it over his head. Maybe it’s because our generation is so laid back; Boys hardly wear ties on a daily basis anymore so there’s no need to learn how to make a knot. Such a shame– ties are so cute on boys! I’d wear them all the time if I was a guy. Maybe.

Now onto the cookies.. they were not too shabby. If you like peanut butter and chocolate, then yes, you’ll enjoy them. If you don’t really care for that combination, then you won’t really care for these cookies (like me). I did like the look of the hidden peanut butter center, though.

 from Picky Palate

For the peanut butter center:

  • 1 cup creamy peanut butter
  • 1/2 cup granulated sugar
  • 1 egg
For the chocolate cookie:
  • 2 sticks softened butter
  • 1 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 2 large eggs
  • 1 tablespoon pure vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups chocolate chips
  • 1 cup cocoa powder (I used Hershey’s special dark)
  1. Preheat oven to 350 degrees F.
  2. First make the peanut butter centers. Mix the three ingredients together until smooth. Set aside.
  3. Beat butter and both sugars until creamy. Add in the eggs and vanilla.
  4. Mix the flour, baking soda, salt, and cocoa powder into the wet mixture. Stir in chocolate chips. 
  5. First roll peanut butter cookie dough into about 1 tablespoon balls with your hands. With a medium cookie scoop, scoop chocolate dough on top and on bottom of peanut butter dough. Pinch together on the sides, until the peanut butter dough is covered.
  6. Place onto baking sheet and bake for 14 to 16 minutes.

Double Chocolate Oatmeal Cookies

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I’m excited to report that I am not a horrible mess in the cooking department. I’ve officially been away from home for over a week, which means that I am forced to start learning how to cook and experiment on the stove rather than in the oven. My DB definitely has nothing up his sleeve in the cooking department, so it’s all on me. I mean, I can’t eat dessert for every meal. I might die of malnutrition. Maybe….maybe not. My point being– You can look forward to real food recipes coming soon.

I’ve loved having all this free time with my DB. We’ve been sleeping in for who knows how long, catching up on Fringe (the TV show… totally addicted, btw), spending hours in used bookstores, eating breakfast at 1PM, and running random errands to get things that we forgot to bring. As lovely as that schedule sounds, I’m ready to get back into an organized routine. To start, I’ll get into a more consistent blogging schedule. I’ve already started that on my other blog!

These cookies will help you bounce back into it. Soft, chewy, and chocolate-y, they’ll shock anyone back to life. I got this recipe from Itsby Bitsy Foodies.

  • 1 cup butter
  • 1 cup brown sugar
  • ½ cup sugar
  • 2 tsp vanilla
  • 2 eggs
  • 1 1/4 cup flour
  • ½ cup cocoa powder
  • 1 tsp baking soda
  • 2 cups oats
  • 2 cups chocolate chips
  1. Preheat oven to 350 degrees.
  2. Cream butter and both sugars. Mix in the vanilla and eggs. 
  3. Stir in the flour, cocoa powder, and baking soda until just incorporated into the batter.
  4. Gradually add in the oats and chocolate chips. 
  5. Drop the dough by tablespoons onto a baking sheet. Bake for 8 minutes or until they are just set.

The Best Dark Chocolate Chip Cranberry Oatmeal Cookies

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One more week. I’ll only be home for once more week before I officially move out a week from today. How crazy is that? I’m excited and nervous at the same time; Excited to be moving in with my DB, in a city we’re both unfamiliar with and nervous to start the whole job application process all over again. Days are flying by with weddings, first birthday parties, and soaking up some valuable time with my friends before I’m gone. If you want to stay posted with my move, check out my other blog: A Pile of Style. I’ll be posting pictures of how I decorated my apartment soon!

I haven’t baked with oatmeal in cookies for a while (thanks to the bf), so I figured that I was long overdue for an oatmeal recipe…. not that oatmeal cookies are my favorite, anyways. I’d take a chocolate chip, snickerdoodle, or sugar cookie over it any day. These were thinner than your normal, hearty oatmeal cookie, but they were still enjoyable. White chocolate does go better with oatmeal cookies than regular chocolate, though. Just sayin’.

This recipe comes from Showfood Chef.

  • 1 cup oatmeal
  • 1 cup flour
  • 1/4 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/4 tsp. salt
  • 1/4 tsp. cinnamon
  • 1 stick (8 Tbls. butter)
  • 1/2 cup brown sugar
  • 1/2 cup sugar
  • 2 tsp. vanilla
  • 1 egg
  • 1/2 cup dark chocolate chips (I chopped up a bar of dark chocolate)
  • 1/4 cup dried cranberries

  1. Cream the butter and sugars together. Add the egg and vanilla and beat again until well mixed.
  2. Stir in the flour, baking powder, baking soda, salt, and cinnamon.
  3. Once blended, add the oatmeal, chocolate chips and cranberries until just combined.
  4. Refrigerate the dough for at least two hours.
  5. Preheat the oven to 350.
  6. Scoop spoonfuls of the dough onto a baking sheet and bake for 10-12 minutes.

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