Yearly Archives: 2015

Italian Lemon Drop Cookies

lemon-drop-cookies (2 of 4)My son graduated from high school this year.


I was sitting in the arena (the high school has a nice auditorium, which is in no way large enough to handle the graduation crowd) watching the kids line up, when I realized that I am THE MOM of the graduate.  The. Mom.

Holy crap, I’m old.

Having a kid that is done with school is a weird thing. Very weird.  And, as I always do when things feel weird, or uncomfortable, or sad, or I’m just hungry, I decided to comfort myself with cookies.

This time, the cookies were lemon, and the recipe was…  well, to be honest… stolen. From this blog here.


The lemon flavor in these comes from lemon extract, so be sure you have some of that on hand before baking. Although, I think they would taste great with other extracts, too, like orange or almond.

These cookies are different than your average cookie. They are kind of spongy, cakey, and very soft. The recipe calls for milk, which is not something you see in most cookie recipes.  Robb told me the dough tasted more like cake batter than cookie dough. And I agreed with him on that.


I did modify the icing just a skosh. The original recipe called for a lot more than I thought was really necessary. I cut it in half and still had plenty. And I added a little yellow food color, just to get the point across about what flavor people would be biting into.

Let’s just say, I love surprises. Except when I am eating. I prefer to have a pretty good idea of what I’m going to taste before I start tasting it.

But it is a good cookie for those days when you feel weird about how old your kids are. Or when you feel old about how weird your kids are, because that happens too.

Check out these fun lemon cookies from my friends!

Strawberry Lemonade Madeleines from Crumb: A Food Blog
Lemon Crackle Cookies from Posed Perfection
Bakery Style Sugar Cookies from Tastes of Lizzy T
Lemon Meringue French Macarons from Cookie Dough and Oven Mitt
Lemonade Cookies from Kelli’s Kitchen

Italian Lemon Drop Cookies

A spongey, cakey lemon cookie with lemon icing.
Cook Time10 mins
Servings: 2 dozen


For Cookies:

  • 1/2 cup vegetable oil
  • 1/2 cup sugar
  • 1/2 cup milk
  • 3 eggs
  • 2 teaspoons lemon extract
  • 1 tablespoon baking powder
  • 3 cups flour

For Icing:

  • 3 cups powdered sugar
  • 4 tablespoons water
  • 1 1/2 teaspoons lemon extract
  • yellow food coloring


For Cookies:

  • Cream oil, sugar, milk, eggs, and extract until well combined. Add baking powder and flour and mix just until combined. Dough should be soft and sticky.
  • Use a spoon or cookie scoop to drop spoonfuls of dough onto a greased or lined baking sheet. (If you prefer to use your hands, coat them in flour first.)
  • Bake at 350F for 8-10 minutes. Remove from baking sheet and let cool.

For Icing:

  • Combine all ingredients well, using as much food coloring as needed to achieve desired color.
  • Frost cooled cookies. If storing, let frosted cookie sit out for about an hour to let the icing dry and harden. Store in an airtight container between layers of wax paper.


Fresh Squeezed Lemonade

This fresh squeezed lemonade recipe is a breeze to make, and a perfect refresher for warm afternoons!

old-fashioned-lemonade Summer is definitely here, and it is HOT.

Over the 4th of July weekend, our family made a little trip to Idaho, to visit a family friend who has a really nice little farm with lots of old tractors.  It was a really lovely weekend, though it was really, really hot.

We went swimming in the creek to cool off, which actually worked really well. It was an idyllic setting, with a huge willow tree, weathered wooden bench, and a rope swing.

I felt like we were in the 1950’s. The only thing that was missing was the old-fashioned lemonade.


I always thought that real lemonade would be so hard to make. I mean, squeezing lemons? Who does that? For years, I opted for the frozen concentrate, believing it the easier choice.

Little did I know, squeezing lemons is not any harder than breaking up that dang frozen concentrate. In fact, it’s probably easier. And it tastes far better, so these days, the choice is an easy one.

Fresh stuff, all the way, for this family!


This recipe is easy to customize, too. Add some fresh berries, if you like, or a sprig of mint. Any way you make it, this lemonade is the perfect addition to any warm summer day.


Fresh Squeezed Lemonade
Fresh-squeezed, old-fashioned lemonade.
Recipe type: Beverages
Serves: 6 cups
  • 1 cup sugar
  • 5 cups water
  • 1 cup fresh lemon juice (about 6 lemons)
  1. In a saucepan, combine 1 cup water with 1 cup sugar to make simple syrup. Bring to a boil, and boil about 5 minutes. Set aside and let cool. (Refrigerate to chill completely)
  2. Squeeze juice from lemons to get one cup. Chill lemon juice.
  3. Once simple syrup and lemon juice are chilled, pour both into a pitcher with 4 cups very cold water. Stir to combine.
  4. Serve over ice.

Rocky Road No-Bake Cookies

This no-bake cookie recipe uses peanuts and marshmallows for a rocky road flavor combination!

Rocky Road No-Bake Cookies from I ran over my niece with a scooter. It’s a true story.

We recently went on this big family vacation, all eighteen of us spent a week together on a cruise. When we got to Cozumel, Mexico, we decided to rent scooters and drive down the highway to the beach. We must have looked like one strange scooter gang.

I don’t actually have any experience driving a scooter, but I swear this accident wasn’t my fault.

Well, it mostly wasn’t my fault.

The scooter in front of me caught the edge of the road when we were turning around, and they went sliding. I couldn’t stop in time, and literally just drove right over the top of poor JFK. You could literally see the tire tread on her arm. It was awful.


I had visions of spending the rest of the vacation in a Mexican hospital, but as it turned out, JFK was fine. No broken bones, no internal bleeding, just the huge scrape on her leg that she got before I drove over her.

BEFORE. It’s important you know that.

I came away with some nasty bruises (I’ll spare you the details, but for real, I looked pretty beat up.) but JFK and her mom had the worst of it, with scrapes that ran the length of their legs. To her credit, JFK smiled and laughed, and made the best of the situation.

And then she lobbied me for cookies.

rocky-road-cookies easy-no-bake-cookies

“I think you owe me some sorry-I-ran-over-you-cookies!” she told me, about 10 minutes after the crash.

“Wrong,” I said. “You owe me some sorry-I-fell-under-your-tire cookies.” She didn’t buy this argument at all.

So I put on my thinking cap. I mean, what cookie says we were in a scooter accident on vacation?  Well, Rocky Road, obviously.


One word about the marshmallows in this recipe. I used the Jet-Puffed Mallow Bits. I like these, because they are small, and dry, and don’t melt into the cookies as easily as the regular variety. I have discovered that they are not available in every grocery store, but I can almost always find them in Walmart, next to the hot chocolate mix.

They’re meant for cocoa, but they’re really fun for baking.

And they’re perfect for saying, sorry I ran over you with a scooter.

Rocky Road No-Bake Cookies

An easy no-bake chocolate cookie with peanuts and marshmallows.
Servings: 3 dozen


  • 1/2 cup butter
  • 1/2 cup milk
  • 2 cups sugar
  • 3 tablespoons cocoa powder
  • dash salt
  • 1 teaspoon vanilla
  • 1 cup shredded coconut
  • 3 cups quick oats
  • 1/2 cup peanuts
  • 1 cup dry marshmallow bits (Jet-Puffed Mallow Bits)


  • In a heavy saucepan, melt butter. Add milk, sugar, cocoa, and salt, and mix well. Bring to a boil and let boil 1-2 minutes. Remove from heat and add vanilla.
  • Stir in coconut and oats, until well coated and combined. Fold in peanuts and marshmallow bits.
  • Drop spoonfuls onto a baking sheet lined with wax paper or parchment paper. Refrigerate 10-15 minutes before serving.

Triple Chocolate Chunk Oreo Cookies

A recipe for a chocolate cookie with chunks of semi-sweet chocolate, white chocolate, and Oreo cookies.

Triple Chocolate Chunk Cookies from - a chocolate lovers dream come true!I normally try not to make chocolate cookies twice in a row.  Don’t get me wrong, I’m a confessed chocoholic and would be happy to make all my cookies super chocolatey.  I guess I also believe in moderation and variety and making my family members happy and crap like that too.  I’m not always happy about it, but I cut the chocolate with other stuff.

But not today.  I’ve been wanting to make Maria’s Triple Chocolate cookies for some time now, and this week my patience ran out.

When I was a teenager I had a job at a malt shop.  We had dozens of different flavors of shakes, and making these shakes was the bulk of my job.  My favorite was one called “Chocolate Lovers.”  It involved chocolate ice cream mixed with chocolate syrup, chocolate chips and Oreo cookies.  I found that most people thought the flavor was too rich, too chocolatey.  I thought they were nuts!  I’ve never found anything to be too chocolatey.  I ate this shake regularly, back when I had the metabolism to handle it.  Trolling through TP&TP and coming across this particular cookie took me right back to that malt shop, and that particularly rich shake.

Triple Chocolate Chunk Cookies from - a chocolate lovers dream come true!I should start by telling you that I did have one little problem with this cookie.  It calls for dutch process cocoa.  I really have nothing against dutch process or dark cocoa (in fact I looooooove these Salted Dark Chocolate Cookies!) but this one just felt better with regular old cocoa powder to me.

Triple Chocolate Chunk Cookies from - a chocolate lovers dream come true!

The big surprise (well, not that big a surprise, when you think about it!) was how amazing the dough tasted.  It is literally one of the best doughs I have ever eaten, and that is saying a lot.  Have you tried the Soft Sugar Cookie dough yet?  It’s one of the few that can compete.  I was really tempted to just get a spoon and eat the dough, and skip the baking altogether.  I had visions of chilled dough mixed into my ice cream.

Triple Chocolate Chunk Cookies from - a chocolate lovers dream come true!

Another bonus about this recipe is what a big batch it makes. I made them for my niece for her birthday, (I just can’t say no to a girl who wants chocolate-chocolate-chocolate cookies!) and I was so happy that after I stuffed her cookie box as full as I could get it, there were still lots of cookies left. It’s a good day when there are LEFTOVER triple chocolate cookies.

These cookies look and taste super yummy.  They store really easily, too. And if you don’t have a niece to share them with, you might be lucky enough to keep the whole batch to yourself!


Triple Chocolate Chunk Oreo Cookies
Cook time
Total time
A super chocolatey cookie with big chunks of chocolate and Oreos.
Serves: 5 dozen
  • 1 cup softened butter
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1 tsp. vanilla
  • ¼ tsp. salt
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • ½ cup + 2 T. unsweetened cocoa
  • 2½ cups flour
  • 1 cup semi-sweet chocolate chunks or chips
  • 1 cup white chocolate chunks
  • 1 cup Oreo cookies, cut into chunks
  1. Cream butter and sugars. Add eggs and vanilla.
  2. Sift together dry ingredients, and add to the mixture, mixing only until incorporated.
  3. Add in chocolate, white chocolate, and cookie pieces, and mix gently.
  4. Bake at 375 degrees for 8-10 minutes.
  5. Allow to sit on baking sheet for 2-4 minutes, then remove to a cooling rack.
  6. Store in an airtight container.


Chocolate Blackberry Cream Cookies

chocolate-blackberry-cream-cookies (4 of 5)

It is just not that difficult to come up with a reason to purchase berries.  I’m never quite sure what to do with them, but it never takes me long to figure it out.

When I found this recipe, I was excited to have a good reason to purchase blackberries.  They sat in the fridge for a couple days before I got around to baking with them, and the kids kept asking me about them.  My son, the “fruitarian,” was going crazy with blackberry-desire!

The cookie itself is deceptively delicious.  Even if you don’t want to top your cookie with berries, consider making this cookie plain.  It is a super simple version of a chocolate crinkle, made with a devils food cake mix.  It can be mixed up very quickly, and comes out soft and fudgy and almost brownie-like.  YUM.  Since the dough was quite soft, I used my scoop to drop dough into a bowl of powdered sugar, and I was quite generous in coating it, so my fingers wouldn’t get too sticky.

chocolate-blackberry-cream-cookies-1Don’t get me wrong, I have no problem licking chocolate cookie dough off my fingers.  I just wanted to save myself for the blackberry cream frosting.

Sometimes I make this cookie without the powdered sugar, and that works great too. Either way, you’ll have a soft chocolatey cookie that makes a great base for the frosting.

chocolate-blackberry-cream-cookies (1 of 5)

I have honestly not baked with berries much.  The recipe on Your Cup of Cake calls for a blackberry puree, without actually mentioning how to make the puree, so I guessed.  I know there are other ways to make a puree, but this worked just fine and it was really easy.

I dumped a bunch of berries in a bowl, and  I used a fork to smash them a bit, and then I let them sit and macerate for maybe 10 minutes while I rolled the cookies in sugar and put them in the oven.

I then came back and smashed them some more.  The truth is, I am just way to lazy to strain this.  Plus, I don’t have a good strainer.  The only strainer I own has been used to clean the fish bowl, so I don’t have much desire to use it on my berries.

True story.  I figured it would be fine if my frosting had berry chunks in it.  Fine and dandy.

By the way, you won’t need nearly the berries you see pictured above. A small handful is enough, since you only need 3 tablespoons of puree. If you do end up with extra puree, cook it with sugar and water for a really delicious blackberry syrup!

chocolate-blackberry-cream-cookies-2I measured about 3 tablespoons of the non-strained berry puree, and mixed into my softened cream cheese and butter, and added powdered sugar until it was a nice, thick, frosting consistency.  I gently frosted my soft chocolate cookies, and topped them with a leftover berry, to make them look extra pretty.

And actually, if you’re into making things pretty, use a piping bag to pipe the frosting on. I was mostly into stuffing these in my face as fast a possible, so I used a knife to give the frosting a quick smear.

I think these would really impress at a gathering, so I definitely recommend them for entertaining!  Plus, since the cookies are made with a cake mix, they are one of the simpler recipes on this humble blog.  The only real problem was cleaning up all that powdered sugar!

My friends have some amazing berry-themed cookies this month too!  Check these out…

Raspberry Tarts by Tastes of Lizzy T
Olive Sables by Kelli’s Kitchen
Blueberry Lemon Cookies from Bake or Break
Chocolate Raspberry Oatmeal Cookies from Posed Perfection
Chocolate Blackberry Cream Cookies from Jen’s Favorite Cookies

Chocolate Blackberry Cream Cookies

A recipe for a fudgy chocolate crinkle cookie topped with blackberry frosting.
Cook Time8 mins
Servings: 2 dozen



  • 1 box devils food cake mix
  • 2 eggs
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla
  • powdered sugar for rolling


  • 4 ounces cream cheese softened
  • 4 tablespoons butter softened
  • 2-3 tablespoons blackberry puree
  • 1 teaspoon vanilla
  • about 2 cups powdered sugar



  • Mix together cake mix, eggs, oil, and vanilla, mixing just until combined.
  • Roll dough into balls, coat with powdered sugar. Place on baking sheet.
  • Bake at 350F for 8-10 minutes. Remove to a cooling rack and let cool.


  • Mix all frosting ingredients together. Adjust consistency by adding more powdered sugar to thicken, or more puree to thin.
  • Generously frost cooled cookies. Top with a blackberry.

Frosting Stuffed Cookies

frosting-stuffed-cookiesA word about my life… it’s crazy.  And getting crazier all the time.

Between The Lizard’s graduation, The Fruitarian’s new job, the upcoming big family vacation, The Hippie Chick’s heavily planned social life, my new job, and Robb’s extensive traveling, I’m sometimes amazed we have time to sleep, let alone bake cookies.

But, when you do finally get some cookies made, everyone is just so happy to have them.

Today, it’s the first Monday in June, which means it’s time for the Cookie of the Month. This month we are all making cookies with frosting. It can be tough to come up with new good ideas for frosted cookies. I mean, I already did this one, and this one, and let’s not forget this one.


Ultimately, I decided to put the frosting inside the cookie, just to be different.

Also, because I stole it from Shelley at Cookies and Cups. I’m not really as unique as I’d like everyone to think. True story.

Of course, Shelley’s cookies were all fat and mine are all flat, and that’s because I made frosting with butter while she used shortening. Also, mine are chocolate, which doesn’t make any difference to the texture of the frosting, I just like chocolate.


My friends have awesome ideas for frosted cookies too! Check these out:

Chocolate Chip Sandwich Cookies from That Skinny Chick Can Bake
Oatmeal Maple Cream Pies from Cookie Dough and Oven Mitt
Frosting Stuffed Cookies from Jen’s Favorite Cookies
Twix Cookies from Kelli’s Kitchen
Oreo Whoopie Pies from Tastes of Lizzy T
Strawberry Buttercream Sugar Cookies from 365 Day of Baking and More


Frosting Stuffed Cookies
Cook time
Total time
Large chocolate chip cookies stuffed with chocolate frosting.
Recipe type: Cookies
Serves: 18
  • ¼ cup butter, softened
  • 2 cups powdered sugar
  • 2 tablespoons cocoa powder
  • 2 tablespoons mik
  • ½ cup butter, softened
  • 1 cup sugar
  • ½ cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • 2 cups flour
  • 1 cup chocolate chips
  1. FOR FROSTING: Place butter, powdered sugar, cocoa powder, and milk in a bowl. Use a hand mixer to beat until smooth. (The frosting should be kind of thick.)
  2. Place very small spoonfuls of frosting on a lined baking sheet. (I used a small cookie scoop and split each scoop into two frosting balls.) Freeze for about an hour.
  3. FOR COOKIES: Cream butter, sugar, and brown sugar. Add eggs and vanilla and mix well.
  4. Add salt and baking soda and mix well. Add flour and mix just until combined. Fold in chocolate chips. (Dough should be kind of thick.)
  5. Wrap dough around frozen frosting to form large (2-inch) balls. Bake at 350F for 14-17 minutes. Let sit on the baking sheet for 1-2 minutes before removing to a cooling rack.


May 2015 Wrap-Up

may-2015-wrap-up-1So yeah, it’s June 4 and I’ve just realized that I never put together my month-end wrap-up for May. If that tells you anything about my life.

It appears I am vastly more protective of my down time than I imagined I would be. I’m pretty sure that makes me lazy, but I don’t care. I’ll just be lazy. I will.

Lazy with cookies, though.  Who’s with me?

My favorite recipe of the month was the Buttermilk Chocolate Chip Cake. Seriously, it was even tastier than I expected it to be. I love when that happens. I think the reader favorite this month was the Chocolate Chip Cookie Pops. Not that I blame you, they are totally fun!


We started off the month with the Cookie of the Month. This month’s cookies were all about chocolate chips, and I decided these cookie pops were the way to celebrate. I think they make super cute gifts and party favors. Plus, it gives you an excuse to eat two, because as any toddler knows, when you have a treat on a stick, you need one in each hand.


The Lizard brought me this fun recipe for Chocolate Torte from school. He absolutely loved making it, and has made it about 3 or 4 times in the 6 weeks he’s had the recipe. He even made a butterscotch version, which was pretty darn good, if I say so myself. It’s basically a really rich and dense cake, and it’s ah-mazing with whipped cream and fresh berries.


May 15 was National Chocolate Chip Cookie Day. I assume you celebrated privately? I celebrated by putting together a big-old list of chocolate chip cookie recipes on this site for you to have fun with. You might notice a chocolate chip theme to this whole month, honestly.


Easy Chocolate Chip Muffins are up next. This is one of those cases where I realized I had some fun and fancy muffin recipes (like this TO DIE FOR zucchini muffin) but I had neglected to post a good, basic chocolate chip muffin recipe. Consider this situation rectified.


I participated in Triscuit’s campaign to put 3 things on a cracker. I wanted mine to be tropical, maybe because I had just returned from a quick trip to California, and was dying to return. I topped my crackers with pineapple, coconut, and cream cheese. Get the details here.


My sister’s contribution to the blog this month had a chocolate chip theme to it too. She made these awesome 3-ingredient peanut butter cookies, which she topped with chopped dark chocolate. Because WHY NOT?


My last recipe for May was a Buttermilk Chocolate Chip Cake, which my son requested for his birthday this year. He wanted something topped with berries, and this really did the trick. You guys know how much I adore a buttermilk cake by now, right?


Wondering what to expect in June?  Well… there might be even more chocolate chips. One can never have too many, right?  And it will probably be a slow month here on the blog, since my family has got all kinds of things going on, which has pushed blogging down my long list of priorities, unfortunately. But never fear, I am not gone forever, and the blog will continue to churn out new fun and easy dessert recipes for you to try.

In the meantime, I’m always open to suggestion. You tell me… what would you like to see on Jen’s Favorite Cookies in the future?  Leave me a comment below!


See what else you missed in recent months!



Buttermilk Chocolate Chip Cake

The recipe for this buttermilk chocolate chip cake is a family favorite that stands the test of time. You’ll love this chocolate chip cake with ice cream, or just topped with whipped cream and fresh berries!

chocolate-chip-cakeI don’t want to date myself, but I can’t tell you this story without telling you that The Lizard (our oldest son) is graduating from high school next week.

I honestly don’t feel old enough to have an 18 year old. Maybe it’s just that I don’t feel smart enough to handle the situations and heavy life choices that are going on for him right now.

I don’t even feel old enough to handle my own life choices most days.

The Lizard likes just about everything, so when I ask him what kind of birthday cake he wants, I never know what answer I’m going to get. A couple years ago, he asked for a Chocolate Peanut Butter Cake, which ended up being a top contender for the best thing I have ever stuffed in my face.


This year, he requested “something with berries.”

Uh… “something with berries?” I replied.  “Like a strawberry cake?”

Turns out, he just wanted fresh berries on it somewhere.  Not that I can blame him.  He was probably remembering how awesome his Chocolate Torte was when we added whipped cream and fresh berries to it.

We ended up deciding on a chocolate chip cake, topped with berries.  And I added buttermilk, because, well, you know me.


The Lizard was thrilled with his cake.

I will say this… I would probably prefer this cake with regular old frosting rather than whipped cream.  If I had it to do over, I would probably use the frosting from this chocolate cake. But cake with fresh berries is never a bad idea!

It might make me feel better about having a graduating senior in my house!




4.5 from 2 reviews
Buttermilk Chocolate Chip Cake
Cook time
Total time
A rich, dense chocolate chip cake with whipped cream.
Recipe type: Cake
Serves: 12 slices
  • ½ cup butter, softened
  • 1½ cups sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 cups flour
  • 1 cup buttermilk
  • 1 cup chocolate chips
  • 1 pint whipping cream *(see notes)
  • ¼ cup sugar
  • fresh berries *(optional)
  1. Cream butter and sugar. Add eggs and vanilla and mix well.
  2. Add salt, soda, and baking powder and mix well. Add flour and buttermilk alternately, mixing just until combined. Fold in chocolate chips.
  3. Divide batter evenly between two greased and lined 9-inch round cake pans. Bake at 375F for 25-30 minutes, until a toothpick inserted near the center comes out clean.
  4. Let cakes cool before frosting or topping with whipped cream.
  5. Whip cream until soft peaks form. Add sugar and whip to combine. Spread whipped cream between layers of cake, and on top. Top with fresh berries.
While this cake is pictured with whipped cream, I wish I had used regular frosting instead. The dense richness of the cake is in stark contrast to the light whipped cream. I think the frosting used in this chocolate cake would be a great match.


Simple Peanut Butter Cookies

These simple peanut butter cookies take just 3-ingredients to make! Gluten-free, small-batch, fun to make with kids.


My sister and I come from a peanut butter loving family, and it shows. (Remember when my sister came up with these peanut butter and jelly cookies?) Just use the search bar on this site, and search the phrase “peanut butter,” and you’ll see what I mean.

I’m totally not surprised she came up with something this awesome. It’s just like her. I’ll get out of the way now, and you can read what Em has to say!


Honest question: at what point does eating peanut butter straight out of the jar stop being a snack and start being a meal?

I don’t know why, but whenever I’m home by myself and I feel like I want a snack, I open the fridge and stare in it for about three solid minutes before I decide to have a spoonful of peanut butter.  I guess it’s because when you have peanut butter, you’re never really alone.

It’s like…peanut butter just gets me.

The only thing I like more than peanut butter is avocados and the only thing I like more than avocados is being lazy and there is nothing I’m willing to do to prove it.  To that end, I have what seems to be this affliction where every time I feel ambitious enough to bake something elaborate, I’m always out of just ONE ingredient.


Given my aforementioned laziness, you know I’m not going to the store for one stupid thing.  So I’ve taken to developing a habit of mitching and boaning for a few minutes, eating a spoonful of peanut butter, then sitting in front of the TV and foregoing any baking aspirations that may have cropped up in my subconscience.

Mr. Nation and I were simultaneously experiencing a hankerin’ for something sweet the other night (who says we don’t do things together?).

If I’m going to exert the energy to actually make something, then I’m going to go a step further and write a potential blog post about it.  Enter the universe trying to have its way with me by declaring my entire house devoid of flour.  If you’re contributing to a baking blog, a flour shortage is a mighty big challenge to overcome, but again…too lazy to go to the store.

I stood in the middle of my kitchen for a minute, looking down the mouth of an open jar of peanut butter and realized that I also have a few squares of dark chocolate in my fridge.  Knowing that nothing can go wrong with this combination helped me summon the confidence I needed to come up with a solution.


That’s when I MacGyved these delicious little cookies.

They seriously take next to no time and about the same amount of effort.  I especially enjoyed haphazardly wrapping my chocolate squares into a piece of parchment paper and breaking them up with a meat mallet.


Simple Peanut Butter Cookies
Cook time
Total time
Easy 3-ingredient cookies topped with chocolate.
Recipe type: Cookies
Serves: 1 dozen
  • ½ cup creamy peanut butter
  • 1 egg
  • 5 teaspoons sugar
  • 4-5 squares dark chocolate (about 2 oz.), broken into pieces *(optional)
  1. In a small bowl, combine peanut butter, egg, and sugar.
  2. Using two spoons or a cookie scoop, form small balls of dough and place them on a baking sheet lined with parchment paper.
  3. Sprinkle chocolate pieces on top of each cookie. Bake at 350F for 12-15 min.


Tropical Cracker Topping

pina-colada-crackers (4 of 2)

Crackers and cream cheese have long been a favorite at our house. Plain old crackers, and plain old cream cheese.

But for you, something better. Something sweeter. Something one step above.

This week, I opted for Triscuit crackers.  They’re just better than a plain old cracker. They’re all wheaty, with texture and flavor.  And they just beg for interesting toppings.

You can put practically anything on them and they taste awesome.

I bought some of the whipped cream cheese. I like this kind because it is so easy to spread, it’s perfect for crackers. Then I spooned on some crushed pineapple and a little pinch of coconut, and voila! The Tropical Cracker Topping was born.


On a recent trip to California, I dipped my toes in the ocean, and promptly realized just how long it had been since I had been to the beach.  I had forgotten the smell, and the feel of the sea breeze, and the sand in my toes.

It’s an experience I would love to have more often, but living two states away from the ocean makes it a bit difficult.

The pineapple and coconut remind me of that. The beach. The pier. The sand. The breeze. It actually makes me wish I was back there right now.

pina-colada-crackers (3 of 3)pina-colada-crackers-3

I love that Triscuit is more than a plain old cracker. There are tons of ideas out there for toppings for Triscuit, so if you’re looking for more ideas, check out their Pinterest boards, their Instagram, or their Twitter feed.  (And remember, the suggested serving size is 2 crackers.)

Chime in! Leave a comment below and tell me what you put on your Triscuit!

Tropical Cracker Topping
Triscuit crackers topped with tropical flavors.
Recipe type: Snacks
  • 2 Triscuit crackers
  • Whipped cream cheese
  • Crushed pineapple
  • Shredded coconut
  1. Spread cream cheese on each cracker. Top with pineapple and coconut.


Easy Chocolate Chip Muffins

These easy chocolate chip muffins use quick oats for great texture, butter for great flavor and chocolate chips to make them over the top delicious!

easy-chocolate-chip-muffinsYou should see the amount of chocolate chips we go through at this house. And butter. It’s obscene.

But seriously? Chocolate chips are SO good.  I’ll put chocolate chips in just about anything. I mean, this blog has a chocolate chip dip, chocolate chip brownies, chocolate chip scones, truffles, cake, blondies, not to mention a bunch of kinds of chocolate chip cookies, and of course, these muffins.

My kids even ask for chocolate chips in their waffles.

Let’s face it. Everything is better with chocolate chips.  It’s worth having a few packages hanging out in the pantry… just in case!


When it comes to muffins, I am super proud of this Banana Bread Muffin. I added some quick oats to give them some awesome texture. They are dense enough, but not too dense.

I did the same for these Chocolate Chip Muffins. A little bit of quick oats makes for an amazing texture. It makes them just a little fluffier.

I’ll tell you, I was super happy to start my day with these.


My son, The Fruitarian, even made bets for these muffins. I told him if he won the bet, he could have a warm muffin right out of the oven, rather than waiting for me to photograph them.  That made him happy!

He lost the bet, of course. He apparently hasn’t learned the cardinal rule of betting, which is, never bet against me.  Ha!

He and I both had quite a few of these gorgeous muffins.  I predict they’ll disappear fast at your house too.

Especially if you eat them warm!


Also try these!

Banana Chocolate Chip Pancakes from Crazy for Crust
Perfect Chocolate Chip Waffles from Mommy Musings
Chocolate Chip Pancake Poppers from Deliciously Yum

Easy Chocolate Chip Muffins
Cook time
Total time
An easy chocolate chip muffin recipe with great texture!
Recipe type: Breakfast
Serves: 15-18
  • ½ cup butter, softened
  • ⅓ cup sugar
  • ⅔ cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • 1 tablespoon baking powder
  • ¾ cup quick oats
  • 1 cup milk
  • 2½ cups flour
  • 1 cup chocolate chips
  1. Cream butter and sugars. Add eggs and vanilla and mix well.
  2. Add salt, soda, baking powder, and oats, and mix well.
  3. Add flour and milk alternately, mixing just until incorporated. Fold in chocolate chips.
  4. Prepare a muffin pan by greasing or lining the cups. Fill cups about ¾ full with batter. Bake at 425F for 5 minutes, then reduce heat to 350F and bake 15-18 minutes more.


National Chocolate Chip Cookie Day

It’s National Chocolate Chip Cookie Day today!  It might be the greatest food holiday EVER.  At least, it’s the only one I get truly excited about celebrating.

I don’t know how many chocolate chip cookies and chocolate chip cookie inspired recipes are on this site. Not sure I can count that high. Let’s just say, it’s a lot.  So today, I’m celebrating by sharing some of my favorites with you.


Ever tried your chocolate chip cookies on a stick?  You’ll want a cookie pop for each hand!


The extra brown sugar makes these cookies SO soft and chewy. They have an awesome rich flavor, and of course, taste great with milk!


Sometimes a girl wants her chocolate chip cookies with a little extra chocolate. Or a lot of extra chocolate.


These are so creamy and tasty, you won’t even miss the eggs. Trust me.


We’re huge fans of coconut around here. And coconut tastes awesome with chocolate chips!


It’s like chocolate chips and peanut butter were made for each other.

Oatmeal CC New Slider

This is our family favorite, and the one that landed me a ribbon at the county fair.

three ingredient cookies

These super easy cookies are made with condensed milk, and have a texture similar to shortbread. My most popular recipe!

chocolate chip cookie

The fudge layer is gooey stuff, but I’ve never heard anyone complain.


These are a summertime must, especially if you don’t build fires in your own yard.

chocolate chip cookie

The graham crackers give these cookies a kind of surprising, sweet edge. These are definitely near the top of the favorites list!

chocolate chip banana bread cookies

These taste amazingly similar to banana bread. Except they’re cookies!


Chocolate chips AND Kit Kat Bars. These chocolate chip cookie bars are heavenly!


This cookie inspired dip isn’t exactly like eating dough, but it’s darn close!


Turn this egg-free cookie dough into easy candies! Your family and friends will thank you.


Who needs frosting? Top these awesome brownies with chocolate chip cookie dough!


These easy buttermilk drop scones will have you wrapped around their little finger!

Keep your eyes peeled, because there are more chocolate chip cookie – inspired recipes coming up this month!  In the meantime, be sure to stock your pantry with high quality chocolate chips, and find even more chocolate chip recipes on this Chocolate Chip FAVORITES Pinterest board.

And don’t forget to check out this awesome collection of 100 chocolate chip cookie treats!



Chocolate Torte

chocolate-torte-cakeThe Lizard (our oldest child) has been taking a culinary arts class at school, which he has loved. He found running the cafeteria strangely satisfying. He came home with onion-cutting skills and salsa-making skills, but his favorite experience from the class was making this torte.

He was super excited to make it for the family. It’s a rich and dense chocolate cake, so naturally, I was in love with it immediately.

He even made us a butterscotch version of the torte by using butterscotch chips in place of the chocolate chips. By the way, butterscotch torte? Also good.

He talked me into blogging it this week, but I feel I should be upfront with you and let you know that this is not a recipe of my creation. This is the recipe straight from the culinary class.


Normally, we eat this cake plain. No frosting. No ice cream. Just cake.

But today? I added whipped cream and fresh berries. Mostly because we were in the mood for berries. We were surprised how much it added to the torte to have the berries there. You could say they took it to the next level.

I highly recommend it.


You know what else I recommend? Having a teenager make this for you while you have some quality couch potato time. The cake tastes even more amazing when someone else makes it and brings you a warm slice!

Chocolate Torte

A rich, dense, easy to make single layer chocolate cake.
Cook Time30 mins
Servings: 6 slices
Author: Jen @ Jen's Favorite Cookies


  • 1/2 cup butter
  • 1/2 cup light corn syrup
  • 1 cup chocolate chips
  • 1/2 cup sugar
  • 3 eggs
  • 1 teaspoon vanilla
  • 3 cups flour
  • whipped cream (optional)
  • fresh berries (optional)


  • Preheat oven to 375F. Line and grease one 9-inch round cake pan.
  • In a saucepan over medium heat, combine butter, corn syrup, and chocolate chips. Stir until melted and smooth.
  • In a mixing bowl, combine sugar, eggs, and vanilla. Add chocolate mixture slowly. Add flour and mix just until combined.
  • Spread batter evenly into the prepared 9-inch pan. Bake at 375F for 30-35 minutes, until a toothpick inserted near the center comes out clean.
  • Let cool 5-10 minutes, then turn cake out onto a cooling rack to continue cooling. If desired, serve with whipped cream and fresh berries.


Chocolate Chip Cookie Pops

chocolate-chip-cookie-pops (6 of 1)You guys, May 15 is National Chocolate Chip Cookie Day. I mean, how can I NOT celebrate that?

It’s basically the Holy Grail of cookie holidays.  (And because I know you’re going to ask, yes, there are other cookie holidays. Like Cookie Day Dec. 4, and Oatmeal Cookie Day March 18, and National Macaron Day May 31, and a few others.)

This year I wanted to make it easy for everyone to get in on the fun, so I put my chocolate chip cookies on a stick.  The kids thought they were really fun, and they were excited to show my creation to their friends and cousins.


Let me tell you the key to putting a chocolate chip cookie on a stick. You can’t just use any old recipe. The cookie has to be kind of stiff and crunchy in order to hold its shape. This cookie uses powdered sugar to help with that.

They also work best if you roll the dough out kind of thick (about 1/4-inch) and cut circles.

chocolate-chip-cookie-pops (1 of 7)chocolate-chip-cookie-pops (2 of 7)

I know what you’re thinking… isn’t it hard to get the cookie cutter through those chocolate chips?  Why yes, yes it is. How smart of you to notice. In fact, I often found myself digging through the dough to remove an offending chip or two, so I could get the cookie cutter through the dough.

And you may have to finesse those sticks through the dough a little in order to avoid the chips, but this part was not as difficult as I anticipated.

chocolate-chip-cookie-pops-3 chocolate-chip-cookie-pops-collage-1b

My favorite thing about this cookie is how dang stinkin’ cute it is. You could hand these out as little gifts or prizes, and everyone would be thrilled!

Or you could eat them yourself and be thrilled alone. I did some of that, too!


Celebrate Chocolate Chip Cookie Day in style with these awesome recipes!

Graham Cracker Chocolate Chip Cookies from Kelli’s Kitchen
Malted Milk Chocolate Chip Cookie Sandwiches from Tastes of Lizzy T
Corn Flake Chocolate Chip Cookies from Bake or Break
Brown Butter Hazelnut Chocolate Chip Cookies from A Cookie Named Desire
Chocolate Chip Cookie Pops from Jen’s Favorite Cookies
Avocado Chocolate Chip Oatmeal Cookies from Posed Perfection

Chocolate Chip Cookie Pops

A crispy chocolate chip cookie on a stick.
Cook Time15 mins
Servings: 2 dozen


  • 1 cup shortening
  • 1 cup sugar
  • 1/2 cup powdered sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 2 1/4 cups flour
  • 1 cup chocolate chips


  • Cream shortening, sugar and powdered sugar. Add eggs and vanilla and mix well.
  • Add salt and baking powder and mix well. Add flour and mix just until combined. Fold in chocolate chips.
  • Wrap dough tightly in plastic wrap, and chill in the refrigerator for 3-4 hours or overnight.
  • Roll chilled dough on a well floured surface, to ¼-inch thickness. Cut 2-inch circles (or other shapes).
  • Push sticks into the circle from the side toward the center. Carefully place cookie and stick on a lined baking sheet. (If desired, you can chill these in the freezer for 2-3 minutes to help them keep their shape.)
  • Bake at 375F for 13-15 minutes, until edges are sightly brown. Let cool for 2-3 minutes on the baking sheet, then use a pancake turner to carefully transfer cookies to a cooling rack. Do not pick up cookies by the stick until they have cooled completely.

April 2015 Wrap-Up

april-wrap-up-1April was a blur. Seriously. Some exciting changes in my personal life have forced my blog into the second-string position.

Don’t mind my sports metaphors, I just came home from a water polo game and I’m feeling more like a sports fan than usual.  Of course, I normally don’t follow sports at all, so it’s really not hard for me to feel more sporty than usual.

Making blogging my second thing instead of my first thing means I’m behind on my Facebook posts and my pinning and I spend less time staring at my own work than usual.  That last one is probably a good thing, though.  It didn’t stop me from having a favorite recipe though, and this month my favorite was the Chocolate Peanut Butter Ice Cream Sandwich Cookies, by far.  Hands down. No contest.

Although, I’ll admit that I wish I had been present for the creation of that 7-Layer Greek Dip.  Living 2 states away from my sister makes the food sharing basically impossible.

Did you miss anything this month?  Catch up on what you missed here:


This Easy Pineapple Cheesecake was just that… EASY. You can throw it together in just a few minutes, there’s no baking required, and you have a great weeknight dessert.


As I mentioned above, these Chocolate Peanut Butter Ice Cream Sandwich Cookies are all that and a bag of chips.  It’s April’s Cookie of the Month, so included in this post was a bunch more peanut butter cookie recipes.


My sister, Em, contributed this amazing 7-Layer Greek Dip this month. I’m so in love with those Greek flavors… feta cheese and cucumber sauce and hummus and olives! It’s a dip that’s sure to please.


For these Easy Chocolate Cupcakes, I spruced up a cake mix with my favorite ingredient… buttermilk! They’re semi-homemade, don’t require any fancy frosting, and they taste awesome.


I returned to my roots this month with these classic No-Bake Cookies.  Robb calls them Cocoa Mounds. You could also call them Oatmeal Stovetop Cookies. Whatever you call them, you’ll be glad to have this super fast and easy kid-friendly recipe in your back pocket!


I’ve been wanting to make these Onion Dill Potato Chips for a long time now.  I’ve had the idea in my head for months. I absolutely LOVE dill, and I think it tastes great with onion. I wish I could find this flavor at the grocery store.


Chocolate Chip Cookie Dough Brownies is the sort of recipe you’d think I would have tackled by now. I mean brownies plus cookie dough? What’s not to love? I made the dough egg-free, too, so you wouldn’t have a single thing to worry about.


And last, but certainly not least, these Caramel Marshmallow Cookies were my nephew’s idea, and I’d like to personally thank him for it. It’s an awesome flavor combination, and gave me an excuse to revisit the amazing Brown Sugar Cookies.

Coming in May:

Chocolate Chips.  I think we should all prepare for the greatest day of the entire year… National Chocolate Chip Cookie Day on May 15!  I’m preparing. And I’ll be bringing you fun chocolate chip cookie themed treats here on the blog, and on my Facebook page, AND I even have a Pinterest board dedicated to chocolate chips. Let’s connect in one of all of these places.

We’ll also be getting ready for summer with some fun kid-friendly treats for cooling off.

I’d love to hear from you!  What was your favorite treat this month? What are you hoping to see in May?

See more great recipes in these Month-End Wrap-Up Posts!


Caramel Marshmallow Cookies

caramel-marshmallow-cookiesDo you ever wonder what cookie I dream about?

Well, I’ll tell you. Lately, it’s been this Brown Sugar Cookie. It’s such a deceptively simple cookie with amazing brown butter flavor. If you wanted a cookie to taste like caramel, this is what you would make.

It’s perfect.

When my nephew, Happy Man, asked for caramel and marshmallow in his birthday cookies, I immediately thought of the Brown Sugar Cookies.

I actually went hunting for caramels to stuff in them, but Robb suggested I use Rolo’s. He was totally right about that. It was a perfect choice.


Since I was also stuffing the cookies with marshmallows, I decided on the Rolo minis. They were still plenty big for stuffing inside a cookie, and there were no wrappers to deal with.


I also used mini marshmallows because who wants to cut up the big ones?

Why yes, laziness IS the motivating factor in my kitchen.

caramel-marshmallow-cookies-recipe caramel-cookie-recipe

In the end, I’m happy if Happy Man is happy. And Happy Man was thrilled to get his very own box of custom birthday cookies, so I guess that is a good sign.

And I have half a bag of Rolo minis leftover. Now, what to do with those?

Caramel Marshmallow Cookies

A brown butter and brown sugar cookie stuffed with marshmallows and Rolo candy.
Cook Time15 mins
Servings: 2 dozen


  • 14 tablespoons butter
  • 1 1/2 cups brown sugar
  • 1 egg + 1 egg yolk
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 2 cups flour
  • Rolo minis
  • miniature marshmallows
  • 2 tablespoons each sugar and brown sugar for rolling


  • Place 10 tablespoons of butter in a small saucepan over medium heat. Cook for a few minutes, stirring occasionally, until butter turns brown.
  • Cut remaining 4 tablespoons of butter into chunks and place in the mixing bowl. Pour hot brown butter over the top, and let sit a few minutes, stirring occasionally. Once all the butter is melted, add brown sugar and mix well.
  • Add egg and yolk, and vanilla, and mix well. Add salt, baking powder, and flour, and mix until combined.
  • In a small dish, combine sugar and brown sugar for rolling. Take a large piece of dough and flatten the center. Press two mini marshmallows and one mini Rolo in the center, and wrap dough around and seal tightly. (It should make a large 2-inch cookie.) Roll cookie in sugar mixture and place on a lined baking sheet.
  • Bake at 350F for 14-16 minutes. Let cool for 1-2 minutes on the pan before transferring to a cooling rack.


Cookie Dough Brownies Recipe

This cookie dough brownies recipe is so easy to make! Use egg-free cookie dough instead of frosting for an interesting and tasty treat!

cookie-dough-brownies Nothing brings the family together like a batch of brownies.

Unless it’s cookie dough.  I don’t think we’ve ever stood as close to one another as when we are all reaching into the bowl of cookie dough at once.  No one wants to be left out of that!

Which is why brownies with cookie dough on them was one of the more brilliant ideas I’ve ever come across.

The kids thought so too. They asked me about 20 times if they could eat the cookie dough brownies, and I had to keep telling them no, because they weren’t quite chilled enough to photograph.

Which didn’t stop me from sneaking pieces of the crust when the kids weren’t looking.

Don’t tell them.

(See related post: One Bowl Brownies)


Pin this to your Desserts board on Pinterest!

I’m always sort of surprised at those people who don’t like frosting. I mean, I get that some kinds of frosting are really not that great, and more for show than for flavor, but as a general rule, you can’t go wrong with butter and sugar.

If you’re one of those anti-frosting people, this recipe should appeal to you. There’s no need to frost these. Just consider the cookie dough to be the frosting.

The best dang frosting you ever had. Because it tastes just like cookie dough.


And if you are a pro-frosting person, you can even bump these up a notch by adding a layer of chocolate ganache on top.

And sprinkles.

Cookie Dough Brownies Recipe

Rich chocolate brownies topped with egg-free cookie dough.
Cook Time30 mins
Servings: 16 servings



  • 1/2 cup butter
  • 4 oz. semi-sweet or bittersweet chocolate roughly chopped
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 cup flour


  • 4 tablespoons butter softened
  • 4 oz. cream cheese softened
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
  • 1 cup flour
  • 1/2 cup chocolate chips



  • Place butter and chocolate in a mixing bowl, and microwave in 30-second intervals, stirring between each, until melted and smooth.
  • Add sugar, eggs, and vanilla, and mix well. Add flour and mix until combined.
  • Pour brownie batter into a greased or lined 9x9 pan. Bake at 350F for 30-35 minutes, until edges are dry and start to pull away from the pan slightly. Let cool.


  • Cream butter, cream cheese, sugar, brown sugar and vanilla. Add salt and flour and mix until combined. 
  • Spread cookie dough evenly over brownies. Let chill for an hour or more in the fridge.
  • Cut into 9 large or 16 small brownies. For best results, keep refrigerated, and serve cold.


Onion Dill Potato Chips

onion-dill-cihps (3 of 3)I’m such a sucker for potato chips. I definitely fit into the category of people that can’t eat just one.

Have you seen all the crazy chip flavors that are coming out these days? Most of them are not something I would ever try, though I have found one or two good ones.  If you like the crazy flavors, feel free to drop me a recommendation in the comments below, and I’ll give them a shot.

One thing I have not seen at the grocery store is chips with dill. I don’t know why not, either, because dill is so fantastic.

I love putting dill in my tuna sandwiches. And dill dip for vegetables? Fuggedaboutit.


One of the great things about making homemade chips is that you can flavor them any way you like. If you don’t love onion and dill, maybe you’d prefer barbeque? Or salt & vinagar? Or cheddar cheese?

Another benefit is that you can make as much as want. Feeding a crowd? Slice 3 or 4 potatoes. Just want chips for one? 1 potato is plenty.

And let’s not forget the superior taste of homemade chips. They don’t keep, so you have to eat them or throw them out, but trust me, you’re going to want to eat them.


Whatever you decide to put on your chips, try them homemade. You might never go back!

Onion Dill Potato Chips

Homemade potato chips sprinkled with onion and dill.
Author: Jen @ Jen's Favorite Cookies


  • 1 medium potato
  • cooking oil (vegetable, canola, or grapeseed)
  • onion salt
  • dried dill weed


  • Use a mandoline (or a very sharp knife) slice potato into ⅛-inch slices.
  • Place slices in a bowl and cover with cold water. Let sit in water for 30 minutes. Drain water, and lay slices out on a paper towel and pat dry.
  • Fill a fry pan about ¼-inch deep with oil. Bring oil to a temperature of 325F.
  • Place a few dry potato slices in the hot oil at a time, letting them get slightly brown (about 2 minutes) and then turning and cooking to let the other side brown.
  • Remove cooked chips and place on a tray lined with brown paper to drain. Immediately sprinkle chips with onion salt and dill weed.
  • Continue process with remaining potato slices. Serve immediately.


No-Bake Cookies Recipe

This no bake cookies recipe is a classic your family will love! Easy enough that kids can make it, everyone will appreciate a no-bake cookie that is ready to eat in just minutes!

no-bake-cookies-recipeI recently started a new job, which has really wrecked my schedule. Being in the office all day is far different from being at home all day, and I find myself sort of missing the solitude of my quiet home-alone hours.

I also find myself missing the desire to make dinner. Or make anything, really. I would just prefer someone serve it to me on a silver platter.

I’ve been racking my brain for meals and desserts that are even faster, even cheaper, and even easier than what I’ve done in the past.

And, with summer right around the corner, I am returning to my no-bake roots. Because some days, NOT turning on the oven is my favorite thing.

It’s right behind NOT listening to the radio. Silence is often my favorite station.


When I was a kid, we used to make this no-bake cookies recipe all the time. It was a staple. We practically had the recipe memorized, that’s how often we made it.

Can you blame us? We wanted a treat, and we wanted it quickly, and we didn’t want mom to yell at us about cleaning up a bunch of dishes.

Not to mention, we were usually making these during commercial breaks. *ahem*

My kids know nothing about doing things during commercial breaks. I don’t think they’ve watched a live television program ever in their lives. And don’t even get me started about telephone books, and rotary telephones, and encyclopedias, and hand-cranked pencil sharpeners.

They know nothing about any of these things.

But you know what they do know? They know all about no-bake cookies. What can I say? Some things are just timeless.


Allow me to share a few notes on no-bakes I have learned over the years.

First, it is easy to adjust the texture of these cookies by adding more oats or coconut. (Chopped walnuts also work well.) But taking oats away is a different issue, so tread carefully. This batch turned out a touch dry, which frankly doesn’t bother me one bit, but I know some people prefer a chewy treat.

Second, I used to always drop these on wax paper, and inevitably I would find myself eating a cookie with a little wax paper glued to the bottom, that wouldn’t come off until the cookie warmed up a bit. So, if you’re not into eating wax paper, may I suggest using parchment paper? A silicone mat also works.

My favorite way is actually to take the non-stick spray to a mini muffin pan, and drop my spoonfuls in there. The cookies don’t come out with that classic mounded shape, but I’ve never heard one complaint about that.

Third, and perhaps most importantly, prepare for this to disappear in record time. I have literally never in my life seen a no-bake cookie last more than 24 hours. Or even close to 24 hours. If you’ve got a houseful to feed, be sure to make them small!

Then I suggest making your kids make the cookies, and tell them to bring you a couple on a silver platter while you take your shoes off and relax!

No-Bake Cookies

A simple stovetop cookie recipe, requiring no baking.
Servings: 2 dozen
Author: Jen @ Jen's Favorite Cookies


  • 1/2 cup butter
  • 2 cups sugar
  • 3 tablespoons cocoa powder
  • 1/2 cup milk
  • 1 teaspoon vanilla
  • 3 cups quick oats
  • 1 cup shredded coconut


  • In a sauce pan, melt butter. Add sugar, cocoa powder, and milk, and mix to combine. Bring to a boil, and boil 1-2 minutes.
  • Remove from heat and add vanilla. Stir in oats and coconut, mixing until well combined.
  • Drop spoonfuls onto a baking sheet lined with parchment paper or silicone mat. Chill in the fridge for about an hour.


Yields will vary widely depending on how large you make your cookies. If I do small-ish spoonfuls, I can get about 2 dozen cookies.


Easy Chocolate Cupcake Recipe

This easy chocolate cupcake recipe uses a basic box mix, but doctors it up with buttermilk. You’ll love how easy this chocolate cupcake is to make, and how delicious the flavor is!

easy-chocolate-cupcake-recipeIt’s not uncommon for me to get comments and questions from readers, which indicate that they are new to baking, or want a recipe that will be, for lack of a more interesting word, easy.

Easy. Easy. Easy.

And let me testify to the fact that you don’t have to be new to baking to want that.  I want it All. The. Time.

You know what else I want all the time?  Chocolate. Which obviously makes this one of the best recipes ever. I could eat chocolate every day. It never gets old. There’s no time of year that’s not chocolate time of year.

Who’s with me?


I don’t make cupcakes very often, and let me tell you why.  It’s partly because I would way rather have a cookie or brownie than a cupcake, but it’s mostly because of the frosting.

There are lots of bloggers out there creating these gorgeous cupcakes with perfectly swirled mounds of frosting on them, and I’m not going to lie, I’m a little jealous of their skills.  I can’t frost a cupcake to save my soul. (My friend Diane makes these beautiful frosting roses, if you’re interested.)

It’s the reason I prefer frosting like this, the kind you just smear on with a knife and doesn’t require a piping bag or any skills at all. EASY.


You might be wondering what makes this cake so easy, and I will confess that I used a cake mix. But regular old cake mix cake is just sort of boring and not that fantastic, so I doctored it up with buttermilk and sour cream. It gives the cupcakes an awesome flavor, and makes them super simple to throw together.

My easy recipe friends, this one is totally for you.

(If you are looking for a recipe that is from scratch, check this awesome Devil’s Food Cake from Chocolate Moosey, and this Perfect Chocolate Buttercream Frosting from Barefeet in the Kitchen.)


Want more? Try these fun cupcakes!

white cake recipegingerbread-cupcakes-with-cream-cheesefunfetti



Easy Chocolate Cupcake Recipe
Cook time
Total time
A simple chocolate cupcake recipe using cake mix and buttermilk.
Recipe type: Cake
Serves: 18
  • 1 box chocolate cake mix
  • ½ cup sour cream
  • ½ cup buttermilk
  • ½ cup milk
  • 1 egg + 2 egg yolks
  • 1 teaspoon vanilla
  • 1½ cups powdered sugar
  • 2 tablespoons cocoa powder
  • 3 tablespoons buttermilk
  1. For cake, place all ingredients in a mixing bowl, and mix until combined.
  2. Line a cupcake pan with paper liners, and fill each cup about half full. Bake at 350F for 18-22 minutes, until a toothpick inserted near the center comes out clean.
  3. Let cupcakes cool completely.
  4. For frosting, combine all ingredients in a small bowl, until smooth. Lightly frost cooled cupcakes.