Skippy Dark Chocolate Peanut butter Gluten Free Oatmeal M & M cookies

Gluten Free Dark Chocolate Peanut butter Oatmeal M & M cookies

Ingredients:
1 1/2 cups Dark Chocolate Skippy Natural Peanut Butter
1 cup packed brown sugar
1 cup granulated white sugar
1/2 cup (1 stick) butter, softened
3 large eggs
1 Tablespoon vanilla extract
4 1/2 cups instant oats
2 teaspoons baking soda
1 cup chocolate chips
2 cups M&M's (1 cup in batter, rest for decorating tops)

Directions:

1. Preheat oven to 325°F. Line cookie sheets with parchment paper.
2. Mix everything up to the chips in a mixer and by hand stir in the chips & 1 cup m & m's.
3. Drop the cookies by heaping Tablespoons on the sheets. Press in a few m &m's on top to look pretty.
4. Bake 10 to 13 minutes.  Will firm up on the sheets while cooling.  Once out of oven, immediately top with a few extra chips or m and m's to look nice! Can also add a chocolate drizzle if desired by melting some chocolate chips.
yield: approx 30 cookies

*I partnered with Skippy Peanut Butter to help launch a Cookie Workshop on Facebook. All recipes and opinions are my own.

FULLY LOADED OATMEAL RAISIN COOKIES

Ingredients

1 cup butter, room temperature
1 1/2 cups dark brown sugar
2 eggs
1 Tbsp vanilla
1 1/2 cups flour
1 tsp baking soda
1 tsp cinnamon
1 tsp kosher salt
3 cups old fashioned oats
3/4 cups raisins
3/4 cups dried blueberries
1/2 cup white chocolate chips
1/4c. dark chocolate chips
1/4c. semisweet chips
Instructions: Cream the butter and sugar together.  Add eggs and vanilla and beat until combined.On low, add flour, baking soda,  salt and cinnamon.
Add in oats and mix until evenly incorporated.
Finally add in raisins and chips.  Original said to chill for at least 2 hours-I skipped this chilling as I have no patience haha but it's probably a good idea!
Scoop by heaping tablespoons and bake on parchment lined cookie sheets for approx 10 mins. at 350°
Let cool and dig in!
recipes adapted from Cookies and Cups

BROWN BUTTER OATMEAL SMOOKIES!!!

HAVE YOU MADE MY ORIGINAL SMOOKIES YET?  IF NOT, PLEASE GO DO SO!  THEN, HURRY BACK AND TRY OUT THIS SECOND VERSION!

• 1/2 cup (1 stick), salted butter
• 1/4 cup sugar
• 3/4 cup light brown sugar 
• 1 egg
• 2 teaspoons vanilla
• 1 cup flour
• 1 cup plus 2 Tbsp old-fashioned rolled oats
• 1/4 tsp salt
• 1/2 tsp baking powder
• Mini marshmallows and mini Hershey bars

Melt butter in a medium saucepan over medium heat.   Let boil for several minutes until it starts to brown.  Remove at this point (about 7-9 mins) and set aside in heatproof bowl for 5 mins.
Beat the brown butter and sugars.  Add egg and vanilla. Add dry ingredients. Stir in oats until dough comes together.  Do not chill dough. Preheat oven to 375F. 
Scoop dough onto parchment lined sheet and bake 8-10 mins.  Remove from oven and immediately press a few marshmallows and chocolate pieces into each cookie.   
Smookies by Hugs & Cookies

Cookie base adapted from Sally's Baking Addiction 

CHOCOLATE OVERNIGHT OATMEAL!

Chocolate Overnight Oatmeal

1/2 cup old fashioned oats
1/2 cup + a drop more SILK Dark Chocolate Almond Milk 1 tbsp. chopped dark chocolate
1 T. chopped chocolate (dark or milk)

Instructions:
Mix all ingredients in a mason jar.  Shake and seal
Let chill in refrigerator overnight.  Open and enjoy!  Add sliced banana if desired, too!

adapted from something swanky

CARAMEL CORN OATMEAL COOKIES

OOOH!!! LOVE CARAMEL CORN? THEN THIS IS THE COOKIE FOR YOU! MAKE YOUR OWN OR BUY SOME AT THE STORE!!!! BUT HURRY!

• 1/2 cup, salted butter
• 1/4 cup sugar
• 3/4 cup light brown sugar 
• 1 egg
• 2 tsp vanilla
• 1 cup flour
• 1 cup plus 2 Tbsp old-fashioned rolled oats
• 1/4 tsp salt
• 1/2 tsp baking powder
• 1 bag of caramel corn (moose munch would also work well here!!)

Melt butter in a medium saucepan over medium heat.   Let boil for several minutes until it starts to brown.  Remove at this point (about 7-9 mins) and set aside in heatproof bowl for 5 mins.

Beat the brown butter and sugars.  Add egg and vanilla. Add dry ingredients.
Stir in oats until it comes together.  Do not chill dough.
Preheat oven to 375F. 

Scoop dough onto parchment lined sheet and bake 8-10 mins.  Remove from oven and immediately press caramel corn pieces into the cookies. Let cool on the sheets.

Cookie base recipe adapted from Sally's Baking Addiction

OATMEAL MILKYWAY COOKIES WITH BROWNED BUTTER

 Milky Way Oatmeal Cookies with Brown Butter

• 1/2 cup (1 stick), salted butter
• 1/4 cup sugar
• 3/4 cup light brown sugar 
• 1 egg
• 2 teaspoons vanilla extract
• 1 cup flour
• 1 cup plus 2 Tbsp old-fashioned rolled oats
• 1/4 tsp salt
• 1/2 tsp baking powder
• Chopped Milky Ways,then place in freezer after chopping

Melt butter in a medium saucepan over medium heat.   Let boil for several minutes until it starts to brown.  Remove at this point (about 7-9 mins) and set aside in heatproof bowl for 5 mins.

Beat the brown butter and sugars.  Add egg and vanilla. Add dry ingredients.
Stir in oats until dough comes together.  Do not chill dough.
Preheat oven to 375F. 

Scoop dough onto parchment lined sheet and bake 8-10 mins.  Remove from oven and immediately press a few pieces of frozen Milkyways into the cookies. Let cool on the sheets.

Recipe adapted from Sally' Baking Addiction

APPLE & BANANA BAKED OATMEAL

•  
• 2 cups old-fashioned oats
• 1/2 cup sliced almonds, plus more for the top
• 1 teaspoon baking powder
• 1 1/2 teaspoons cinnamon
• 1 teaspoon kosher salt
• 1/3 cup maple syrup 
• 2 cups milk
• 1 egg
• 3 tablespoons melted coconut oil
• 1/2 tablespoon pure vanilla extract
• 1 apple, chopped and peeled
• 1 banana, sliced 
• 1/4 cup brown sugar

1. Preheat oven to 375 degrees.  Grease inside of a 9 x 13-inch dish.
2. In a large bowl, mix oats, almonds, baking powder, cinnamon, and salt.
3. In another bowl, whisk maple syrup, milk, egg, coconut oil and vanilla.
4. Sprinkle half the chopped apple over the bottom of the baking dish along with the banana slices. Pour on the dry oat mixture. Pour on the milk mixture. Add  the rest of the apple and some more almonds over the top. Sprinkle on the brown sugar.
5. Bake for 40 minutes or until set. Remove from the oven and let cool for a few minutes.
6. Served with maple syrup on top!  Cut the extras into squares and eat for breakfast all week!
7. Adapted from the Fountain Avenue Kitchen

OVERNIGHT OATMEAL IN MASON JARS

HAVE YOU TRIED OVERNIGHT OATMEAL IN MASON JARS YET? I LOVED THE CONCEPT OF THESE! EASY TO MAKE, CUTE TO LOOK AT AND HEALTHY TOO? WOW!!  IF YOU LOVE THE TEXTURE OF OATMEAL, THIS IS FOR YOU! I ONLY LIKE OATMEAL A LITTLE SO THESE WERE NOT A FAVORITE HERE. SO CUTE TO LOOK AT THOUGH! HEE HEE  LET ME KNOW WHAT YOU THINK IF YOU TRY THEM. I MADE THEM TWICE. ONCE WITH CHOBANI AND ONCE WITH A NON GREEK STYLE YOGURT.


RECIPE
1/4 cup uncooked old fashioned rolled oats
1/3 cup skim milk ( I USED ALMOND MILK)
1/4 cup low-fat CHOBANI Greek yogurt (I ALSO TRIED BANANA AND RASP NON GREEK STYLES)
1-1/2 teaspoons dried chia seeds
1/4 teaspoon vanilla extract
1 tablespoon raspberry jam, preserves, or spread
1/4 to 1/3 cup raspberries (cut each berry in half), or enough to fill jar

Directions
In a half pint (1 cup) jar, add oats, milk, yogurt, chia seeds, and raspberry jam. Put lid on jar and shake until well combined. Remove lid, add raspberries and stir until mixed throughout. Return lid to jar and refrigerate overnight or as long as 2-3 days. Eat chilled.

RECIPE ADAPTED FROM THE YUMMY LIFE

SECRET RECIPE CLUB...CHOCOLATE DIPPED OATMEAL COOKIES

AS PART OF THE SECRET RECIPE CLUB, EVERYONE HAS A CHANCE TO HAVE THEIR BLOG FEATURED WITH A RECIPE. THIS WEEK, HOWEVER, SOMEONE'S BLOG WAS LEFT OUT. WHEN ASKED TO VOLUNTEER AND MAKE SOMETHING FROM THIS BLOG, I JUMPED AT THE CHANCE! THE BLOG THAT YOU'LL WANT TO VISIT IS CONNORSCOOKING! I WAS IMMEDIATELY DRAWN TO THE BIG DIPPER OATMEAL COOKIES! I FOLLOWED THE RECIPE AS WRITTEN. MY ONLY CHANGE WAS I SNUCK ON SOME TOFFEE BITS AFTER I DIPPED THEM IN CHOCOLATE! YUM!

Big Dipper Oatmeal Cookies-From Connor's Cooking

Cookies:
1 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup butter or margarine, softened
1 cup firmly packed brown sugar
1/2 cup sugar
2 large eggs
1 teaspoon vanilla extract
3 cups oatmeal, uncooked
1 cup raisins or 1 cup semi sweet chocolate morsels

Glaze:
2 cups semi sweet chocolate morsels
3/4 cups chopped nuts

Preheat oven to 350. For cookies, combine flour, baking soda, cinnamon and salt in medium bowl, mix well. Beat butter and sugars in large bowl with electric mixer until creamy. Add eggs and vanilla, beat well. Add flour mixture; mix well. Stir in oats and if desired, raisins or morsels, mix well. Drop dough by rounded tablespoons onto ungreased baking sheets. Bake for 10-12 minutes or until light golden brown. Cool on baking sheets for 1 minute, remove to wire rack to cool completely.

For glaze, melt morsels according to package directions. Dip half of one cookie in chocolate, gently shake to remove excess. Sprinkle with chopped nuts. Place on waxed paper until set. Repeat with remaining cookies. If chocolate thickens, microwave at 15 second intervals until fluid.

LACY OATMEAL COOKIES

IT'S WEEK 2 OF "3 BUBBLY BAKERS CONQUER MRS. FIELDS!!" KELLY CHOSE FOR US THE LACY OATMEAL COOKIES. A VERY THIN COOKIE SO I DIDN'T THINK I WOULD LOVE IT. (AS IF THAT WAS POSSIBLE).....86 COOKIES LATER I DECIDED THESE ARE VERY ADDICTIVE!!!! LOL VISIT Kelly's Tasty Treats AND Bite Me Bakery PAGES TO SEE THEIR PICTURES, TOO!!!! ♥ ♥ ♥
Lacy Oatmeal Cookies

1 cup quick oats
1/4 cup all-purpose flour
1/4 teaspoon salt
1 1/2 teaspoons baking powder
1 cup sugar
1/2 cup salted butter, softened
1 large egg
1 teaspoon vanilla

Directions
Preheat oven to 325 degrees. Line baking sheets with parchment paper or a silicone baking mat. (If you don’t have either of those, cover your baking sheet with foil and a coat of nonstick cooking spray.) In a medium bowl, combine oats, flour, salt, and baking powder. Mix well with a wire whisk and set aside.

In a large bowl, combine sugar and butter with an electric mixer at medium speed to form a grainy paste. Add egg and vanilla, and beat until smooth. Add flour mixture and blend just until combined. Drop dough by teaspoons onto your prepared baking sheets, with at least two inches between. Bake for 9-12 minutes or until edges begin to turn golden brown. Let cool, then peel off cookies carefully with your fingers.

Makes about 3-4 dozen.

PEANUT BUTTER OATMEAL BLONDIES

OUTRAGEOUS OATMEAL PEANUT BUTTER CHOCOLATE CHIP COOKIES

Killer Oatmeal Peanut BUtter Choc Chip Cookies
1 cup all-purpose flour
1 tsp baking soda
1/4 tsp salt
1 stick soft butter
1/2 cup peanut butter
1/2 cup sugar
1/2 cup light brown sugar
1/2 tsp vanilla
1 egg
3/4 cup oats
1/2 cup semi sweet chocolate chips
1/2 cup dark chocolate chips (Ghiradelli's 60% cocoa chips are great here)

In a mixer cream together butter, peanut butter, granulated sugar, brown sugar, and vanilla on medium speed. Add the egg. On low add the flour, baking soda, salt just till combined. By hand stir in the oats and chocolate chips. Chill dough at least 4 hours or overnight!

Preheat the oven to 350 F. Line sheets with parchment paper.

Use a small ice cream scoop or your hands and form 3 T. of dough. Drop onto baking sheets about 2 inches apart. Bake for 10-15 min, until lightly golden. Cool completely. Note: The cookies should appear jut slightly under baked when you take them out of the oven, because they'll cook a bit more as they cool.

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Oatmeal Chocolate Chip With Shredded Coconut