Prep Time: 25 minutes

Cook Time: 14 minutes

Total Time: 39 minutes

Ingredients:

• 1 cup butter, softened
• 1-1/2 cups brown sugar
• 1/2 cup sugar
• 1 tablespoon vanilla
• 2 eggs
• 1 egg yolk
• 1/2 cup oatmeal
• 1/2 cup white chocolate chips
• 2-1/4 cups flour
• 1 teaspoon baking soda
• 2 cups semisweet chocolate chips
• 1 cup milk chocolate chips
• 1 cup chopped salted cashews, if desired

Preparation:

In large bowl, combine butter, brown sugar and sugar and beat until smooth and fluffy. Add vanilla, eggs, and egg yolk and mix well.

In blender or food processor, combine oatmeal and white chocolate chips. Grind until particles are very fine. Stir into butter mixture along with flour and baking soda. Stir in chocolate chips and cashews (if using), until blended. Cover and chill dough for at least 2 hours before baking.

Preheat oven to 325 degrees F. Drop dough by rounded tablespoons onto parchment paper lined cookie sheets. Bake at 325 degrees F for 12 to 16 minutes or until cookies are browned around edges and are set. Slide the parchment paper off the cookie sheet onto cooling racks and let cool. Then peel the chocolate chip cookies from the paper and store in an airtight container. Makes about 48 cookies

Here is a simple idea for those bridal or even wedding favors….chocolate fudge!  It is easy to make and all you need to do is get a pretty little box and ribbon to dress it up to make it look great on the tables.

Just boil a medium bag of chocolate chips with a can of condensed milk and a teaspoon of vanilla.  Stir in a saucepan on medium until it is completely melted.  Then line an 8X8 pan with wax paper and pour it in there.  Put it in the fridgerator for around 4 hours before you cut it into little square.  Great for the holidays too!

INGREDIENTS:

• 1/2 cup chunky peanut butter
• 1 (8 oz.) Cool Whip
• chocolate syrup

DIRECTIONS:

1. Mix peanut butter and Cool Whip.
2. Put mixture in muffin tin.  (This should fill about 12 muffin cups.)
3. Drizzle with chocolate syrup.
4. Freeze. 

They are ready to eat when completely frozen.  If not eaten in one day, remove them from the muffin tin and store in a plastic bag in the freezer.

Football season is upon us!  If you are an Ohio State Buckeyes fan, you will love this recipe.  If you’re not, go ahead and make them anyway (just change the name).  This is an easy recipe that a young child can help with.

INGREDIENTS:

• 3 cups creamy peanut butter
• 3/4 cup butter, softened
• 2 T powdered sugar
• 16 oz. dipping chocolate

DIRECTIONS:

1. Mix together peanut butter, softened butter, and powdered sugar. 
2. Form into small balls.
3. Melt dipping chocolate.
4. Using a toothpick, stick toothpick into a ball, dip balls into melted dipping chocolate until almost covered.
5. Refrigerate until ready to serve.

I always enjoyed making Blonde Brownies as a kid for the family.  It was fun and easy.  I am going to have to dig up my childhood recipe.  Until then, here’s another version:

INGREDIENTS:

• 2 cups flour
• 1 tsp. baking powder
• 1/4 tsp. baking soda
• 1 tsp. salt
• 2 cups brown sugar, firmly packed
• 2/3 cups butter or margarine
• 2 eggs, slightly beaten
• 2 tsp. vanilla

DIRECTIONS:

1. Mix together flour, baking powder, baking soda, salt and set aside.
2. Melt together brown sugar and butter, blend in eggs and vanilla.
3. Add dry ingredients and blend together.
4. Put in 9 x 13 baking dish and bake at 350 degrees for 30 – 35 minutes.
5. Remove from oven and sprinkle with powdered sugar, chocolate chips, nuts and any topping of your choice.

INGREDIENTS:

• 1/4 cup sour cream
• 1 tsp. baking soda
• 3/4 cup sugar
• 1/2 cup butter, softened
• 1 egg
• 1-1/2 cup flour
• 1/4 cup wheat germ (optional but healthy!)
• 1 cup mashed bananas
• 1 cup semi-sweet chocolate chips
• 1 tsp. vanilla

DIRECTIONS:

1. Preheat oven to 350.
2. Stir soda and sour cream together.  Set aside.
3. Cream butter with sugar until light and fluffy.
4. Add egg, beating well.
5. Beat in sour cream mixture.
6. Stir in flour, wheat germ, mashed bananas, chocolate chips and vanilla.
7. Do not over mix.
8. Spoon into greased muffin pans and bake approximately 18 minutes.
9. Let cool before removing from pan.