Lovin' From the Oven

Day 3: S’mores Bar Cookies

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I went out today and bought my Christmas cards to send out. That’s my favorite part of the holidays.. using a ton of stamps and putting old school envelopes in the mailbox! Do you send out Christmas/Hanukkah cards?

Day 3 of my 12 days of cookies: Since my last s’mores cookie bars was such a hit, here’s another variation that’s just as good. The only thing that I shouldn’t have done is use cinnamon graham crackers.. it really offsets the taste of the s’mores. Stick to the plain graham crackers no matter how much better the cinnamon one truly is.

What I loved the most is that the cookie baked perfectly into the shape of the graham cracker after cutting it. The graham cracker does soften while in the oven, but it still has a bit of a crispy bite. You can add more than one chocolate piece on top of each cookie if you like your s’more chocolate ratio to outweigh the marshmallow and graham cracker. Recipe from The Girl Who Ate Everything

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Day 3: S’mores Bar Cookies

Ingredients

  • 11 Tablespoons unsalted butter, softened
  • 1 cup brown sugar, packed
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1 teaspoon baking soda
  • ½ teaspoon sea salt
  • 1 teaspoon cinnamon
  • 2 ½ cups flour
  • 1/2 cup semi-sweet chocolate chips
  • 1 cup mini marshmallows
  • 3 regular sized Hershey’s bars, broken into pieces
  • 1-2 packages graham crackers, broken into squares

Directions

  1. Preheat the oven to 375 degrees. Line baking pans with parchment paper. I used one 11x17 pan and one 9x13 pan but you can really use any sized pans you want.
  2. Lay out graham crackers side by side on the pans as close as possible (they should be touching).For thicker cookies, use less graham crackers and more dough.
  3. Cream together the butter and both sugars. Add the eggs and vanilla.
  4. Gradually mix in the dry ingredients: flour, baking soda, sea salt and cinnamon.
  5. Fold in the chocolate chips and marshmallows. Chill dough in refrigerator for 1 hour.
  6. Place rounded tablespoons of dough on graham crackers about 1 – 1 ½ inches apart. Use your fingertips to slightly press down.
  7. Bake for 5 minutes then remove from oven to press Hershey’s bar pieces on to the top.
  8. Bake for and additional 5 – 7 more minutes or until dough is beginning to turn golden brown at the edges. Make sure cookies are completely cool before cutting, otherwise you'll end up with a doughy mess!
https://lovintheoven.com/day-3-smores-bar-cookies/

Day 2: Almond Oat Chocolate Chip Cookies

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I just finished my first flight on the job and I absolutely LOVED it! Being in the air for 11 hours definitely takes its toll on you, though. I guess it’s just something you get used to. My schedule’s been off ever since I got home, eating my lunch for breakfast and popcorn for dinner. I wouldn’t mind eating cookies for every meal…

Can you believe that on my first trip I forgot my wallet? I was freaking out because I was in another state without any money or my license. Thank goodness for the amazing crew because they made sure I was well taken care of!

Day 2 of my 12 days of cookies: A spruced up chocolate chip cookie with some additional health benefits from all that almond meal. These cookies were a little cakey, but they sure do beat eating almond butter from the jar. This was the first time I ever bought almond butter and will most likely be my only. It’s got nothin’ on peanut butter! The fastest way to use up something you’re not fond of is by throwing lots of it into baking. The result? Something I would actually eat. Recipe adapted from Chocolate and Carrots.

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Day 2: Almond Oat Chocolate Chip Cookies

Ingredients

  • 3/4 cup AP flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 3/4 cup ground almond meal (I got mine from Trader Joe's)
  • 3/4 cups old-fashioned oatmeal
  • 1 stick unsalted butter, room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1/2 cup almond butter
  • 8 ounces dark chocolate bar, roughly chopped (I used TJ’s Pound Plus Bittersweet chocolate)

Directions

  1. Preheat the oven to 350°F.
  2. Beat the butter and sugar together. Mix in the vanilla, eggs, and almond butter.
  3. Stir in the dry ingredients: flour, baking powder, baking soda, and salt. Gradually stir in the almond meal and oats until just combined. Fold in the chocolate.
  4. Scoop by the tablespoons onto your baking sheet and bake for 10 minutes.
https://lovintheoven.com/day-2-almond-oat-chocolate-chip-cookies/

Day 1: Dark Chocolate Peanut Butter Cup Cookies

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It’s that time of the year again…. My 12 days of cookies to keep you prepared for the holidays! Spread the cheer by baking something delicious for the people you live with, work with, see all the time. It’ll make a world of a difference in their day, trust me!

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I’m finished with training for work and am so relieved that I graduated! It was definitely a memorable experience and I already miss seeing everyone’s faces every day. It’s mind blowing how fast you can get attached to a group of people without even knowing it. Spending twelve hours a day with them for five weeks surely makes a difference!

My parents and aunt came up this weekend so not only have I been busy with work, I’ve been spending all my time with my family. I hardly ever see them since I moved up north, but I’m so thankful I’ll get to see them a lot more now. Let’s just say a weekend with my parents means good food 5 meals a day. Just what I needed!

Day 1 of my 12 days of cookies: Dark chocolate Peanut Butter Cup Cookies. These cookies were a HUGE hit. I used a cookie scoop to form my dough so they were all pretty uniformed and rose beautifully. The peanut butter I used from Trader Joe’s is so good from the jar that it had to be exceptional in a cookie. If you’re looking for a cookie to add to your baskets, look no further! Recipe from Spoonful of Sugar.

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Day 1: Dark Chocolate Peanut Butter Cup Cookies

Ingredients

  • 3/4 cup creamy peanut butter
  • 1/2 cup butter, softened
  • 1 cup light brown sugar
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 egg
  • 1 1/2 tsp vanilla
  • 1 1/4 cups flour
  • 2 cups quartered mini peanut butter cups (I used the dark chocolate ones from Trader Joe's)

Directions

  1. Preheat oven to 375°F.
  2. Cream together the peanut butter and butter until well mixed.
  3. Add in the brown sugar, baking powder, and baking soda and mix until blended.
  4. Beat in the egg and vanilla. Stir in the flour just incorporated.
  5. Carefully stir in the peanut butter cups.
  6. Scoop out the batter onto the cookie sheets and bake for 6 minutes.
https://lovintheoven.com/day-1-dark-chocolate-peanut-butter-cup-cookies/

In case you needed more ideas, be sure to check out my last year’s list of 12 days of cookies (and the year before!).

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