These chocolate peanut butter oatmeal cookies have double the peanut butter with peanut butter mixed into the chocolate dough and also in the form of peanut butter chips.

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Another Saturday in fall means another #PBchocSat! You might think I would be running out of ideas by now but I promise you I have a long list to last me awhile. The trick is finding the things on that list that I am in the mood to make at the time. Thankfully it doesn’t take much convincing for me to make cookies.

Cookies are my favorite thing to bake. Some people don’t like the chilling step but I am a planner so I love cutting my efforts in half by making the dough one day and then just place and baking the next. Then once you master the base of your recipe, you can tinker with it and change up the flavors.

The only things that are different between these chocolate peanut butter oatmeal cookies and the peanut butter cup oatmeal cookie recipe from which I adapted them is the addition of unsweetened cocoa powder and swapping out the peanut butter cups for peanut butter chips. Of course you could absolutely still use chopped up peanut butter cups if you prefer. Or half peanut butter chips and half semi sweet chips.

But as I made them, these chocolate peanut butter oatmeal cookies are not just chocolate oatmeal cookies with peanut butter chips, but chocolate and peanut butter oatmeal cookies with peanut butter chips. The perfect pre-workout treat this morning before hot yoga, getting home in time to shower and settle on the couch to watch kickoff at noon!

Two years ago: Cranberry Chicken Salad

Five years ago: Buckeye Baked Oatmeal

Eight years ago: Holiday Cut-Out Brownies

Nine years ago: Root Beer Chocolate Chip Cookies

Ten years ago: Pita Breakfast Pizza for One

Eleven years ago: Chocolate Peanut Butter Cookie Dough Roulade

Twelve years ago: Tortellini with Guiltless Pumpkin Alfredo

Thirteen years ago: Butternut Squash Lasagna

CHOCOLATE PEANUT BUTTER OATMEAL COOKIES

Print

Yield: Approximately 3 dozen Prep Time: 1 Hour 30 Minutes Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1/2 cup (1 stick) unsalted butter
• 1/3 cup creamy peanut butter
• 1-1/4 cup light brown sugar
• 1/4 cup sugar
• 1 cup + 2 Tbsp all-purpose flour
• 1 cup old fashioned whole oats
• 1/4 cup unsweetened cocoa powder
• 1/2 tsp baking soda
• 1 egg + 1 yolk
• 2 tsp vanilla extract
• 12 oz. (2 cups) peanut butter chips

Directions

1. In a medium microwave safe bowl, melt the butter and peanut butter in 30 second intervals until just melted. Allow to cool to room temperature.
2. In a medium bowl, whisk together the flour, oats, cocoa, and baking soda. Set aside.
3. In a large bowl, add both sugars and the cooled butter mixture. Beat until light and fluffy. Stir in the egg, yolk, and vanilla extract.
4. Add the flour mixture and stir until just incorporated. Fold in the peanut butter chips. Refrigerate overnight, or at least 1 hour.
5. Preheat oven to 325 degrees. Line cookies sheets with silicone baking mats or parchment paper.
6. Roll or spoon out golf ball sized balls* onto prepared cookie sheets, about 2 inches apart. Bake for 8-10 minutes, or until set. Allow to cool on cookie sheets for 5 minutes before moving to a cooling rack to cool completely.

Notes

* I used a medium cookie scoop.

Source: Adapted from my Peanut Butter Cup Oatmeal Cookies.

These aren’t just any oatmeal cookies, they are oatmeal cranberry walnut cookies with a little bit of white chocolate and rosemary in the mix too.

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Some people don’t get excited about oatmeal cookies but I grew up with my dad’s oatmeal chocolate chip cookies so I am not some people. And these are not just any oatmeal cookies – they are oatmeal cranberry walnut cookies with white chocolate and a little bit of rosemary. I decided to leave those two things out of the title because it was getting too long and at least the rosemary is optional if you prefer.

I love a good herb addition to my desserts but again, some people have not seen the magic that a little subtle herb flavor can do. You likely won’t even notice the rosemary in these oatmeal cranberry walnut cookies beyond a warmth or depth of flavor that you’ll likely attribute to the other spices mixed in (nutmeg, cinnamon).

• Caramelitas by That Recipe
• Cherry Chocolate Chip Cookies by Palatable Pastime
• Bourbon Buckeyes by Our Good Life
• Red, White, and Green Polvorones by Karen’s Kitchen Stories
• Gingerbread Cookie Cups by Jolene’s Recipe Journal
• Insomnia Snickerdoodle Cookies by Hezzi-D’s Recipe Box
• White Chocolate Red Velvet Cake Mix Cookies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Christmas Fruitcake Biscotti by Blogghetti
• Peppermint Palmiers by A Day in the Life on the Farm

OATMEAL CRANBERRY WALNUT COOKIES

Print

Yield: 4 dozen Prep Time: 45 Minutes Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1-3/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1-1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1 cup unsalted butter, room temperature
• 1-1/2 cups dark brown sugar, packed
• 1/2 cup granulated sugar
• 2 eggs, room temperature
• 1 tsp vanilla extract
• 3 cups rolled oats
• 3/4 cup chopped dried cranberries
• 3/4 cup chopped walnuts
• 3/4 cup chopped white chocolate chips
• 1 Tbsp chopped fresh rosemary (optional)

Directions

1. In a medium bowl combine flour, baking soda, salt, cinnamon and nutmeg.
2. In a large bowl beat butter, brown sugar, and granulated sugar until light and fluffy. Add eggs and vanilla and beat until well blended. Add dry ingredients to butter mixture, stirring until just combined. Fold in rolled oats, cranberries, walnuts, white chocolate chips, and rosemary if using until evenly distributed.
3. Shape dough into balls - 1 heaping tablespoon each. Chill in fridge for at least 30 minutes, or overnight.
4. When ready to bake, preheat oven to 375 degrees. Line a baking sheet with parchment paper. Place cookie dough about 2 inches apart onto the prepared baking sheet.
5. Bake for 10 minutes or until edges are lightly browned. Cool 5 minutes before removing to a wire rack to cool completely.

Source: Adapted from my Oatmeal White Chocolate Chip Cookies.

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Hummingbird Granola is one way to work the southern favorite Hummingbird cake into your breakfast routine, with banana, pineapple, pecans, and white chocolate.

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I adore homemade granola. You really can make just about any flavor you want, and lately I’ve been feeling the tropical vibes so I decided to turn Hummingbird Cake into granola! Hummingbird granola is certainly one way to get away with eating cake for breakfast.

Have you ever had Hummingbird Cake? It is a banana-pineapple spice cake originating in Jamaica but has since become a popular dessert in the southern United States. Ingredients of note include banana, pineapple, cinnamon, pecans, vanilla extract, and usually a cream cheese frosting.

We all know how much I love cream cheese (frosting), but incorporating one of my favorite ingredients into granola didn’t seem feasible. I thought about letting the yogurt I inevitably would serve this humming bird granola with to substitute for cream cheese, but then I found some sense and added white chocolate chips.

Obviously I also didn’t use fresh pineapple or banana. I also didn’t just use dehydrated because I find dehydrated banana and pineapple to be a bit chewy sometimes. Instead I opted for freeze dried for some extra crunch! But if you struggle to find either in your local grocery stores like I did, feel free to use regular dehydrated.

Welcome to #BrunchWeek! This event has been around for over 7 years. It’s a fun way to share our love for all things brunch related to help celebrate Mother’s Day! We have 11 bloggers sharing over 30 recipes this year!! That’s 30 plus delicious recipes to help celebrate mothers, family, and friends. If you’re putting together a brunch, then you’ll appreciate all the variety this event offers! From cocktails to baked goods and even sandwiches, there’s something for everyone.

Here are today’s #BrunchWeek recipes:

• Chechebsa (Ethiopian Torn Flatbread Breakfast) from Tara’s Multicultural Table
• Iced Brown Sugar Tea Latte from Hezzi-D’s Books and Cooks
• Kombucha Sangria from Palatable Pastime
• Peaches and Cream Cookies from For the Love of Food
• Sous Vide Yogurt from Art of Natural Living
• Strawberry Lemonade from Magical Ingredients
• Verde Mary from A Kitchen Hoor’s Adventures

HUMMINGBIRD GRANOLA

Print

Yield: 5 cups Prep Time: 15 Minutes Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 4 cups rolled oats
• 1/2 cup ground flaxseed or hemp hearts
• 1 cup roughly chopped pecans
• 1/4 cup coconut oil*
• 1/2 cup maple syrup or honey
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1/2 tsp flaky sea salt
• 1/2 cup white chocolate chips
• 1/2 cup freeze-dried banana slices
• 1/2 cup freeze-dried pineapple pieces

Directions

1. Preheat the oven to 325 degrees. Line a large baking sheet with parchment paper and set aside.
2. In a large bowl, combine oats, flaxseed or hemp hearts, and pecans. Mix well.
3. In a small bowl, combine the coconut oil and syrup or honey. Microwave for 30-60 seconds, or until melted*. Stir in vanilla, cinnamon, and salt.
4. Pour wet ingredients into oat mixture and stir until the oats are evenly coated. Evenly spread the mixture onto the prepared baking sheet.
5. Bake for 15 minutes. Remove pan from the oven and stir. Bake for an additional 10-15 minutes or until the granola is golden and crisp. Remove from the oven and allow to cool completely. Stir in the white chocolate chips, banana, and pineapple.
6. Store in an airtight container.

Notes

*You could alternatively use vegetable oil, in which case microwaving is unnecessary.

Source: Adapted from my Oatmeal Raisin Cookie Granola and Hummingbird Cake.

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The way to a peanut butter lover’s heart is this Heart-Shaped Reese’s Stuffed Cookie for Two. Share with your loved one or treat yourself!

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I first shared the recipe for this Heart-Shaped Reese’s Stuffed Cookie for Two 10 years ago, but it was combined with another recipe in the same post. Oh those joyous days when we didn’t have all of these Google SEO rules to follow and posted with abandon. But I digress.

While going through recipes to update for Valentine’s Day, I decided it was time to revisit the trend of reese’s stuffed cookies, but just for two. It would appear that peanut butter cups and love are synonymous in my brain as I’ve already shared two other festive recipes this year including reese’s cookie bars and peanut butter cup brownies. But is there such a thing as too many peanut butter cups?

I also thought it was a fun ode to the fact that 10 years ago my husband, then boyfriend, and I made those two recipes together. Since Valentine’s Day lands on a weekday we cooked this same meal together again: sun-dried tomato ravioli, roasted brussels sprouts, white wine, and a Heart-Shaped Reese’s Stuffed Cookie of course!

This recipe would normally made a single serving cookie but the addition of a 5 oz. peanut butter cup inside considerably beefs up this Reese’s Stuffed Cookie to two servings. Even more so when served warm topped with ice cream. Or eat the entire thing yourself, no judgement.

Should you chill the Reese’s stuffed cookie dough before baking?

If you are looking to prep ahead of time, in order to simply pop this in the oven when ready, you definitely can. However, unlike drop cookies, this Reese’s Stuffed Cookie doesn’t require chilling. Since it is baked in a container it eliminates the worry of excessive spreading which chilling would normally help combat.

If you’re like me and want all the peanut butter cups for Valentine’s Day you should also consider making my Lunch Lady reese’s pieces peanut butter cookies, chocolate reese’s pieces cookies if you prefer more chocolate, or even a reese’s cookie cake for a larger celebration.

HEART-SHAPED REESE'S STUFFED COOKIE FOR TWO

Print

Yield: 2 Servings Prep Time: 10 Minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2 Tbsp unsalted butter, softened to room temperature
• 2 Tbsp sugar
• 2 Tbsp packed brown sugar
• 2 Tbsp beaten egg
• 1/4 tsp vanilla extract
• 4 Tbsp all-purpose flour
• 4 Tbsp old-fashioned oats
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/4 tsp ground cinnamon
• 2 Tbsp festive M&Ms
• 2 Tbsp white or semisweet chocolate chips
• 1- 5 oz. Reese’s Peanut Butter Heart

Directions

1. Preheat oven to 350 degrees. Coat a small heart shaped spring-form pan with nonstick spray.
2. In a medium-sized mixing bowl, stir the butter and sugars together until creamed. Add the egg and vanilla and mix.
3. Stir in flour, oats, baking soda, salt and cinnamon and stir until fully incorporated. Add in M&Ms and white chips and stir.
4. Place half the dough in the center of the pan. Press until evenly spread over the bottom. Place the Reese’s heart on top and cover evenly with the remaining dough.
5. Bake for 13-15 minutes, until the edges are browned. Cool completely on a wire rack. Remove from pan and serve with ice cream.

Source: Adapted from Bake Your Day (website no longer active), originally posted in the same post as my Sun-Dried Tomato Ravioli with Basil Cream Sauce.

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Recipe separated from a combination post originally shared on 2/14/2013, photo above is the original.

This content contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

If you feel like someone is watching you don’t worry, it’s just these monster cookie buckeyes. With monster cookie dough filling dipped to look like the eye slits of a monster hiding under your bed.

This content contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

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Usually I limit myself to one new buckeye variation a season, but with #HalloweenTreatsWeek ending today I just couldn’t resist combining it with my personal weekly celebration of #PBchocSat, but who can complain about more buckeye candies?

My husband being a Penn State alum usually insists that they are called peanut butter balls, not buckeyes, and he would be right if they were fully coated in chocolate. But clearly these are buckeyes, monster eye buckeyes in fact.

I combined the deliciously packed monster cookie dough with the classic buckeye candy into one. So not only is the center peanut butter, but also oats, chocolate chips, and M&Ms. I have made a peanut butter chocolate chip cookie buckeye before, but these are even more special.

To give them that slit monster eye look for Halloween, you dip just one side then the other instead of swirling to get a more round opening. Once hardened, take out the toothpick and cover the hole with another M&M. Just make sure you devour them first before they get to you ;-).

HAPPY HALLOWEEN!!!

Welcome to 2022’s #HalloweenTreatsWeek event!

#HalloweenTreatsWeek is a yearly Halloween blogging event that is hosted by Angie from Big Bear’s Wife . This event is an online, week-long event that is filled with some amazingly wicked Halloween treats and recipes from some fantastic Halloween loving bloggers!

For this years 5th annual #HalloweenTreatsWeek event we have 20 hauntingly talented bloggers that are sharing their favorite Halloween recipes throughout the week! You can following the hashtag #HalloweenTreatsWeek on social media to collect all of these frightful recipes to use at your own Halloween parties and events!

Make Sure to check out all of the fun Halloween recipes that we’re sharing this week!

Check out all of these great #HalloweenTreatsWeek recipes for today

• Jack Skellington Biscuit Donuts from Big Bear’s Wife
• Mushroom Skull Spaghetti from Semihomemade Recipes
• Candy Corn Caramel Tart from Sweet ReciPEAs
• Halloween M&M Cookies from Best Cookie Recipes
• Halloween Sable Cookies from Pastry Chef Online

Two years ago: Moldy Bits of Glass Muffins (Matcha Zucchini)

Four years ago: Snickerdoodle Pumpkin Butter Thumbprints

Six years ago: Peanut Butter Ricotta Pierogi with Chocolate Dipping Sauce

Eight years ago: No-Churn Pumpkin Cannoli Ice Cream

Nine years ago: Ghost Chili with Cornbread Topping and Chipotle Creama

MONSTER COOKIE BUCKEYES

Print

Yield: 8 dozen Prep Time: 1 Hour

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 cup unsalted butter, room temperature
• 1 cup loosely packed brown sugar
• 1-1/2 cups creamy peanut butter
• 1 tsp vanilla extract
• 1/2 tsp salt
• 2 cups quick-cooking oats (heat treated*)
• 2 cups sifted powdered sugar
• 1 cup mini semisweet chocolate chips
• 1 cup mini candy-coated chocolate pieces
• 12 oz. semi-sweet chocolate, for coating
• Wooden toothpicks, preferably round

Directions

1. Line two baking sheets with waxed paper; set aside.
2. In a medium bowl, cream together the butter and brown sugar until light and fluffy, about 2-3 minutes. Mix in the peanut butter, vanilla, and salt, Add the oats and mix until combined. Next add the powdered sugar one half cup at a time to reach desired consistency. Fold in the mini chocolate chips and candy-coated chocolate pieces.
3. Shape into balls using 2 teaspoons of dough for each ball (or a small cookie scoop). Place on prepared pan, insert a wooden toothpick, and place in the freezer.
4. Melt chocolate in a double boiler (or metal/glass bowl over a pot of lightly simmering water). Stir occasionally until smooth, and remove from heat.
5. Remove balls from freezer. Dip into melted chocolate leaving a eye-shaped slit uncovered at the base of the toothpick. Return to wax paper, chocolate side down. Repeat with remaining balls.
6. Refrigerate for 30 minutes or until set. Remove toothpicks and cover the holes left behind with a candy-coated chocolate.

Source: Adapted from my Monster Cookie Dough Cheesecake and Buckeye Candies.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Not only are these peanut butter chocolate chip no-bake cookies deliciously easy to make, they also happen to be vegan.

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No-bake desserts are usually a summer thing when you don’t want to overheat your house by turning on the oven. But, sometimes I just don’t have the time to bake so to me no-bake recipes are a year round pleasure.

When I originally set out to make these cookies I was going to use the more popular version using butter, brown sugar, and milk. However, when I stumbled upon this version that uses maple syrup and just a little coconut oil I was intrigued.

I usually find the more classic version to be too sugary and has a granulated texture which I do not enjoy. But this version is just the right amount of sweetness and lacks the grainy texture beyond the actual oats. And the maple syrup adds a bonus fall flavor to them as well.

With the use of coconut oil instead of butter these no-bake cookies are also vegan in case that is something you value. I am clearly not vegan, just a lover of food. When something is delicious and also happens vegan, so be it.

And so goes today’s #PBchocSat recipe! It’s a night game against Indiana, oddly enough. So far our two night games have been Akron and Indiana – not exactly the big games you would expect for a night game. But next week is Penn Sate and it also is a night game. Now that one makes sense.

For some reason my husband, the PSU alum, decided not try finding tickets to that game. I think he’s just afraid of losing to us :-P.

Three years ago: Rehearsal Dinner at Bleu & Fig

Five years ago: Weekly Meal Plan #35

Seven years ago: Pumpkin Pecan Oatmeal

Eight years ago: Pumpkin Popcorn Balls

Nine years ago: Caramel Apple Cinnamon Roll Cupcakes

VEGAN PEANUT BUTTER CHOCOLATE CHIP NO-BAKE COOKIES

Print

Yield: 2 dozen Prep Time: 45 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1/3 cup unsalted natural creamy peanut butter*
• 1/2 cup real maple syrup
• 2 Tbsp melted coconut oil
• 1 tsp vanilla extract
• 1/2 tsp salt
• 2-1/2 cups old fashioned rolled oats
• 1/2 cup mini chocolate chips

Directions

1. Line a tray or baking sheet with wax or parchment paper and set aside.
2. In a medium bowl, whisk together the peanut butter, maple syrup, coconut oil, vanilla, and salt. Add the oats and chocolate chips and fold in until evenly distributed.
3. Using greased hands or a medium cookie scoop, form into walnut-sized balls and place on the baking sheet. Flatten slightly with your fingers to a cookie shape. Cover and place in the fridge for 30 minutes or overnight until firm.

Notes

*Make sure you use natural peanut butter that is runny, not like JIF. Also, if your peanut butter is salted, halve the salt.

Source: Adapted slightly from Love & Lemons.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

This post and recipe was created for #HalloweenTreatsWeek! Giveaway is sponsored but I did not personally receive any complimentary products. All thoughts and opinions are my own.

Have you ever seen a moldy muffin full of broken glass in the trash that you just had to have? I give you the matcha zucchini muffin disguised for Halloween!

This content contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

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Nothing like a moss cake or moldy muffin full of glass chards, amiright?

No?

What if I told you they were actually matcha zucchini muffins dressed up and ready for Halloween trick-or-treating? I promise they don’t taste like mold. And that “glass” on top is actually sugar!

I got the idea for these muffins from an old YouTube video that has stuck with me after all these years. Remember the “Shoes” video (another friends and I were thoroughly entertained by in college)? Well he also did one about muffins and it starts out alright until he introduces all kinds of weird flavors, including one with glass in it.

But as usual I couldn’t just stop there, I wanted to make them look moldy too. While the muffins themselves look pretty grossly green thanks to matcha and zucchini (with some white chocolate spores), I wanted to really get that fuzzy mold look. Here comes more matcha and powdered sugar dusted on top with my sugar dusting wand.

These might be the grossest looking things I’ve ever made, but thankfully when it comes to Halloween that’s a win! I’ve never been so proud of something so disgusting looking. Helps that they are indeed tasty breakfast muffins.

While you continue to work on your gag reflex, scroll to the bottom of this post to enter the #HalloweenTreatsWeek giveaway!

Take a look more spooky Halloween recipes from our #HalloweenTreatsWeek Bloggers today: 

Halloween Cookies & Bars:

• Boo Meringues from 4 Sons R Us
• Hocus Pocus Sugar Cookies from For the Love of Food

Halloween Brownies:

• Frosted Frankenstein Brownies from Big Bear’s Wife

Halloween Pies & Tarts:

• Spider Web Chocolate Tart from The Flour Handprint

Halloween Breakfast: 

• Moldy Bits of Glass Muffins (Matcha Muffins) from The Spiffy Cookie

Halloween Drinks:

• Layered Halloween Smoothie from Tastes of Homemade
• Halloween Mimosa from Fresh Coast Eats

Sweet Halloween Treats:

• Halloween Pretzel Treat from Devour Dinner
• Graveyard Chocolate Rice Krispies Treats from JZ Eats
• Caramel Apple Cheesecake Cups from Sweet ReciPEAS
• Monster Marshmallow Pops from Sweet Beginnings
• Wicked Witch Fudge from Take Two Tapas

Two years ago: Snickerdoodle Pumpkin Butter Thumbprints

Four years ago: Peanut Butter Ricotta Pierogies with Chocolate Dipping Sauce

Six years ago: No-Churn Pumpkin Cannoli Ice Cream

Seven years ago: Ghost Chili with Cornbread Topping and Chipotle Creama

MOLDY BITS OF GLASS MUFFINS (MATCHA ZUCCHINI)

Print

Yield: 1 dozen Cooking Time: 25 Minutes 25 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

MUFFINS

• 2 cups oats, old-fashioned or quick cooking
• 1-1/4 cups all-purpose flour
• 1/2 cup dark brown sugar, packed
• 1 Tbsp matcha green tea powder, plus more for garnish
• 2 tsp baking powder
• 3/4 tsp baking soda
• 3/4 tsp salt
• 1 cup buttermilk
• 2 Tbsp vegetable oil
• 1 large egg, lightly beaten
• 1 cup shredded zucchini
• 1/2 cup white chocolate chips (optional)
• 1 Tbsp powdered sugar, for garnish

CANDY GLASS

• 1 cup sugar
• 1/4 + 2 Tbsp water
• 1/3 cup light corn syrup
• Candy thermometer

Directions

1. Pre-heat oven to 400 degrees. Grease 12 standard muffin-pan cups, or line with paper liners.
2. In a large bowl, combine oats, flour, sugar, matcha, baking powder and soda, and salt. Set aside.
3. In a medium bowl, beat buttermilk, oil, and egg until well blended; stir in shredded zucchini. Add zucchini mixture to flour mixture and stir just until the flour mixture is moistened (the batter will be very thick). Stir in white chocolate chips, if using.
4. Spoon batter into prepared muffin pan. Bake for 20-25 minutes or until toothpick comes out clean. Remove muffins from pan and allow to cool on a wire rack.
5. Meanwhile, line a baking pan with wax paper or a silicone baking mat.
6. in a medium saucepan add the sugar, corn syrup, and water. Insert the candy thermometer and bring to a boil. Stir constantly until the thermometer reaches 300 degrees.
7. Working quickly and carefully, immediately pour on the prepared baking pan, tilting to spread. Allow it to sit until hardened (about 30 minutes). Once hardened, break into pieces using a mallet.
8. To garnish the muffins, dust the tops with matcha powder, followed by powdered sugar. Then insert pieces of candy glass into the top*.

Notes

* Best served the same day as the candy glass and powdered topping will dissolve over time due to moisture from the muffin. Alternatively, you could assemble later.

Did you make this recipe? I want to see!
Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Happy Halloween!

Spooky Season is here and it is time for 2020’s #HalloweenTreatsWeek event! #HalloweenTreatsWeek is a yearly Halloween blogging event that is hosted by Angie from Big Bear’s Wife  & its a creepy and haunting week-long event is filled with some amazingly wicked Halloween treats, recipes and some frightfully fun giveaways.

“When witches go riding, and black cats are seen, the moon laughs and whispers ‘tis near Halloween.”

For the 3rd annual #HalloweenTreatsWeek event we have 30 hauntingly talented bloggers that are sharing their favorite Halloween recipes throughout the week! Follow the hashtag #HalloweenTreatsWeek on social media.

Plus, don’t forget that we have some great giveaways for you this week thanks to our amazing sponsor and bloggers this year!

Prize #1 from Dixie Crystals

OXO Good Grips 3-Piece Stainless-Steel Mixing Bowl Set

Prize #2 from Angie at BigBearsWife 

Ninja OP301 Foodi 9-in-1 Pressure, Slow Cooker, Air Fryer and More, with 6.5 Quart Capacity and 45 Recipe Book, and a High Gloss Finish

Prize #3 from Nicole Taggart’s Origami Owl Jewelry Bar

Origami Owl Locket and Halloween Charms

Prize #4 from Kathy at Lemon Blossoms 

6 Quart Instant Pot Duo 7-in-1 Electric Pressure Cooker

Prize #5 from Terri at Our Good Life

Young Living’s Thieves Mints ($50 Value)

Pop a Thieves Mint into your mouth for cinnamint-fresh breath after meals. Made with naturally derived ingredients and free of artificial sweeteners, dyes, and preservatives, Thieves Mints are a choice you can feel good about. Created with Young Living’s Thieves essential oil blend, these mints deliver minty coolness with a hint of warm, sugar-free sweetness. Thieves Mints come in a conveniently sized container that is great to take on the go!!

Prize #6 from Julie  at Back To My Southern Roots

1 Copy of  – The Peanuts Family Cookbook: Delicious Dishes for Kids to Make with Their Favorite Grown-Ups

Prize #7 from Peabody of Sweet ReciPEAS

1 Copy of her new cookbook “Holy Sweet! 60 Indulgent Recipes for Bigger, Better Desserts”

Prize #8 from Megan of Strawberry Blondie Kitchen

1 Copy of her cookbook, “Incredible One-Pot Cooking: Easy, Delicious Recipes for Exciting Meals Without the Mess”

Prize #9 from Nicole of For the Love of Food Blog

1 Copy of “Friends: The Official Cookbook”

Prize #10 from Michaela from An Affair from the Heart, Jennifer from Take Two Tapas and Michele from West Via Midwest

ONE (1) $75 Amazon gift card

Prize #11 from Shanaka from It’s Shanaka

ONE (1) $25 Amazon gift card

Prize #12 from Ashley from Cheese Curd In Paradise

1 Copy of her cookbook, ” The Serial Killer Cookbook: True Crime Trivia and Disturbingly Delicious Last Meals from Death Row’s Most Infamous Killers and Murderers”

Prize #13 from Amy from House of Nash Eats

ONE (1) $100 Amazon gift card

a Rafflecopter giveaway

Giveaway open to US Residents 18 years or older. All entries will be verified. No PO Boxes Please. Prizes will be sent directly from sponsors to winners, bloggers are not responsible for prizes. This giveaway runs from October 5th – October 10th at 11:59PM EST. Winners will be selected soon afterward and contacted by e-mail. Winners will have 48 hours to respond or a new winner will be chosen. There are a total of 14 prizes and therefore we will have a total of 14 winners. No purchase necessary. Void where prohibited by law.

Disclaimer: These posts and recipes are part of the week-long event, #HalloweenTreatsWeek but all opinions are 100% mine! We would like to Thank our amazing brand sponsors: Dixie Crystals that provided a prize pack for our giveaways and also sent some samples and products to the #HalloweenTreatsWeek bloggers to use in their recipes. We would also love to give a huge thanks to our Halloween Treats Week bloggers because a lot of them also donated prizes for the giveaways, including:  Angie of BigBearsWife ,  Nicole of Nicole Taggart’s Origami Owl Jewelry Bar, Kathy of Lemon Blossoms,  Terri of Our Good Life,  Julie of Back To My Southern Roots,  Peabody of Sweet ReciPEAS, Megan of Strawberry Blondie Kitchen, Nicole of For the Love of Food Blog, Michaela of An Affair from the Heart, Jennifer of Take Two Tapas , Michele of West Via Midwest, Shanaka of It’s Shanaka, Ashley of Cheese Curd In Paradise, and Amy from House of Nash Eats!

Feel like you are eating cookies for breakfast with this homemade oatmeal raisin cookie granola. Add walnuts and coconut for extra flavor!

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I always forget how good homemade granola is until I make a fresh batch. Even though it’s incredibly easy to make, and adapt to what you have on hand, I tend to go long periods of time between batches.

So here I am again reveling in the joy of homemade granola, this time flavored as an ode to oatmeal raisin cookies!

People hate on this cookie a lot but I think it’s one of my favorites, so I seriously love feeling like I am eating cookie bits for breakfast. I even added some toasted walnuts and coconut in there for added flavor. Optional but tasty.

My blueberry bushes are ripening as fast as I can eat them so it seemed appropriate to enjoy my fresh homemade granola on top of said blueberries and vanilla Greek yogurt. I even used a pretty cup for the occasion.

I eat breakfasts like this fairly regularly (minus the fancy cup) on the weekdays for a quick option that doesn’t require cooking anything. But you could also use this to jazz up a really pretty fruit parfait to serve at brunch too! Love when something can serve as breakfast and dessert.

Or you could just eat it straight, because it’s that good.

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• Minty Watermelon Cucumber Agua Fresca by Sweet Beginnings

Appetizer and Salad Recipes

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Bread, Grains, and Cereal Recipes

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• Matcha Souffle Pancakes by Tara’s Multicultural Table
• Sausage and Gravy Biscuit Cups by Big Bears Wife
• Sourdough Pancakes with Hibiscus Syrup by Karen’s Kitchen Stories

Egg Recipes

• Bacon, Egg and Roasted Asparagus Salad by Cheese Curd In Paradise
• Breakfast Grilled Cheese by A Kitchen Hoor’s Adventures
• Ham & Cheese Breakfast Enchiladas by Kate’s Recipe Box
• Vegan Omelette by Happily Curated Chaos

Fruit and Veggie Recipes

• Caramelized Cinnamon Bananas over Yogurt by Hezzi-D’s Books and Cooks
• Tropical Fruit Salad by Caroline’s Cooking

Meat, Poultry, and Fish Recipes

• Bacon And Eggs Benedict Brunch Burger by Nik Snacks
• Corned Beef & Potato Hash by Amy’s Cooking Adventures

Dessert Recipes

• Keto Chocolate Mousse Recipe by Keto Basic AF
• Salted Caramel Macarons Recipe by April Golightly

One year ago: Top 10 Go-To Recipes: Sweet

Three years ago: Ohio Wine at Camelot Cellars

Four years ago: Hot Chocolate Rice Crispy Treats

Five years ago: Sourdough Banana Nut Bread

Six years ago: Funfetti Stuffed Chocolate M&M Cookie Cake

Seven years ago: Everything Bagel Bites with Bacon-Scallion Cream Cheese Dip

Nine years ago: Red Velvet Whoopie Pies

OATMEAL RAISIN COOKIE GRANOLA

Print

Yield: Approximately 5 cups Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 4 cups rolled oats
• 1/2 cup ground flaxseed
• 1/2 cup creamy peanut butter
• 1/2 cup honey
• 1 Tbsp cinnamon
• 1/2 tsp ground nutmeg
• 1 tsp vanilla extract
• 1/2 cup raisins
• 1/2 cup chopped walnuts, optional
• 1/2 cup shredded coconut, optional

Directions

1. Preheat the oven to 325 degrees. Line a large baking sheet with parchment paper and set aside.
2. In a large bowl, combine oats and flaxseed. Mix well.
3. In a small bowl, combine the peanut butter and honey. Microwave for 30-60 seconds, or until melted. Stir in cinnamon, nutmeg, and vanilla.
4. Pour wet ingredients into oat mixture and stir until the oats are evenly coated. Evenly spread the mixture onto the prepared baking sheet.
5. Bake for 15 minutes. Remove pan from the oven and stir. Bake for an additional 10-15 minutes or until the granola is golden and crisp. Remove from the oven and allow to cool completely. Stir in the raisins, walnuts, and coconut.
6. Store in an airtight container.

Did you make this recipe? I want to see!

Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

It’s been a long time since I’ve made a baked oatmeal, so why not make it buckeye-style for #PBchocSat!? I even put a dollop of peanut butter on top to resemble the eye of the buckeye. It may be the weekend but sometimes I don’t have much more time that a weekday to prepare breakfast, so this is a nice in between. Easy to prepare and ready in 20 minutes.

Today I won’t be watching much football because I am visiting my mom for some early birthday celebrations – she will be 72 years young! My brother and his family are visiting as well so it should be a good time. I can’t remember the last time we were all in her neck of the woods at the same time together. We are spoiled because she usually visits us.

I’m not entirely sure what we will get into, we won’t have a lot of time there unfortunately but it’s better than nothing. We will probably just hang out and have a little feast. A little pre-Thanksgiving preparation haha. I am just excited to see her not in the hospital this time around!

Three years ago: Holiday Cut-Out Brownies

Four years ago: Root Beer Chocolate Chip Cookies

Five years ago: Pita Breakfast Pizza for One

Six years ago: Chocolate Peanut Butter Cookie Dough Roulade

Seven years ago: Tortellini with Guiltless Pumpkin Alfredo

Eight years ago: Butternut Squash Lasagna

BUCKEYE BAKED OATMEAL

Serves 1

Ingredients:

1/2 cup old-fashioned rolled oats

1 Tbsp cocoa powder

1 tsp brown sugar

1/8 tsp cinnamon

Pinch salt

1/2 cup milk

1/4 cup vanilla Greek yogurt

1 Tbsp creamy peanut butter, divided

Directions:

1. Preheat oven to 375 degrees and grease a 16 oz. ramekin.
2. In a small bowl, mix together the oats, cocoa powder, brown sugar, cinnamon. Stir in the milk, Greek yogurt, and 1 tablespoon peanut butter. Pour into prepared ramekin.
3. Bake oatmeal for 25-30 minutes, or until oatmeal is set. Remove from oven, top with remaining peanut butter, and serve.

Source: Adapted from my Individual Baked Pumpkin Oatmeal.

This post is sponsored by Kroger. All opinions remain my own.

Still get the chewy oatmeal chocolate chip cookie you love with whole wheat flour, less sugar, and also vegan to check all the boxes.

I may not have children but I do work in the world of academic science and definitely still feel the effects of Back to School – especially this past weekend which was move-in day for undergraduates. But I do enjoy all the great lunch ideas, healthier snacks, and weeknight dinner recipes that pop up around this time of year because I also need all of those things as just a household of two. And I like to cook for others as well, which may require taking dietary restrictions into account.

If you have kids, do any of them have dietary restrictions/allergies? Even though I do not, several people in my life have dairy restrictions, celiac, or voluntary eating styles (such as ketogenic or vegetarian) so I have some practice finding the right ingredients when cooking for said individuals. Thankfully, my Kroger right around the corner is a one-stop-shop for high quality ingredients to achieve wellness for every eating style, including innovative meal solutions with recipes, and helpful Kroger associates if you have any questions (such as I did when trying to identify the right vegan ingredients for this recipe).

I decided to make my oatmeal cookies both vegan and a bit healthier than the original in order to accommodate many people: those who cannot eat dairy/eggs, the vegans, and those who want a cookie they can feel good about feeding to their kids (or eating themselves). So I swapped the eggs for flaxseed eggs, shortening and coconut oil instead of butter, soy yogurt in place of some of the oil, used less sugar, half whole wheat flour, vegan chocolate chips, and nuts (optional if you have a nut allergy to consider). Despite the many variables, these cookies still came out chewy, just the way an oatmeal cook should be.

When addressing the vegan chocolate, I first didn’t realize that even semisweet or dark chocolate could have trace amounts of milk fat which to the more sensitive could be an issue. But Kroger actually carries allergy friendly semi-sweet vegan chocolate chips stocked right next to all the others in the baking aisle so there was no need to hunt down the specialty food section. I also picked up some vegan coconut oil located right next to all the other cooking oils. As much as I enjoy grocery shopping, I prefer to not wander around trying to find such specialty items in a different location.

One year ago: Easy Cheesy Corn Dip

Two years ago: Coconut, Mango & White Chocolate Chip Cookie Cake

Three years ago: Weekly Meal Plan #26

Four years ago: Spiralized Apple Fritters

Five years ago: Skirt Steak with Kale Chimichurri Sauce

Six years ago: Eggplant Manicotti with Creamy Pesto Filling

HEALTHIER VEGAN OATMEAL CHOCOLATE CHIP COOKIES

Makes approximately 3 dozen cookies

Ingredients:

1/2 cup vegan butter flavored shortening

1/4 cup coconut oil

1/4 cup nonfat plain vegan yogurt

1-1/4 cup light brown sugar, packed

2 Tbsp ground flaxseed mixed with 6 Tbsp warm water

2 tsp vanilla extract

3/4 cup flour

1 cup white whole wheat flour

1 tsp baking soda

1 tsp salt

1-1/2 tsp cinnamon

1/4 tsp nutmeg

3 cups rolled oats

1-1/2 cup Kroger Simple Truth Organic Vegan Chocolate Chips

1 cup chopped walnuts (optional)

Directions:

1. Preheat oven to 375 degrees. Line baking sheets with silicone baking mats or parchment paper; set aside.
2. In a large bowl beat coconut oil, shortening, yogurt, brown sugar, granulated sugar, flax mixture, and vanilla with a hand held mixer until well blended. In a medium bowl combine flours, baking soda, salt, cinnamon and nutmeg. Add dry ingredients to butter mixture, stirring until just combined.
3. Fold in rolled oats, chocolate chips, and walnuts (if desired). Shape dough into balls—about 2 tablespoons each. Place about 2 inches apart onto a silicone-lined onto prepared cookie sheets and press down slightly into round disks (the cookies do not spread well on their own).
4. Bake for 6-8 minutes or until edges are lightly browned. Cool 2 minutes and remove to wire rack to cool completely.

Source: Adapted from my Healthier Oatmeal Raisin Cookies with tips from The Baking Fairy.