When you want a treat but you don’t want to waste calories, you will definitely want to make these delicious Peanut Butter Oatmeal Cookies!
My New Year’s resolution was to make healthier life choices, but in small, manageable places. The first new choice I made was to change my breakfast from sugar cereal topped with berries to a protein rich oatmeal topped with berries.
What I love most about these Peanut Butter Oatmeal Cookies is that I don’t have to feel guilty when I want to enjoy one. I thought hard about the recipe for these cookies and made sure to choose ingredients that would pack a punch!
Depending on what kind of peanut butter and oats you use, each cookie could potentially have 10g of protein in each one!
That’s a snack I can feel good about giving my kids and treating myself to!
If you’re not into raisins and chocolate chips, consider substituting the following:
You could also substitute agave or maple syrup for the honey. Super easy substitution to make!
I really hope you enjoy these fantastically delicious and guilt-free peanut butter oatmeal cookies!
Peanut Butter Oatmeal Cookies
Yield: 1 dozen
Prep Time: 1 days1 hour
Cook Time: 13 minutes
Total Time: 1 days1 hour13 minutes
2 large bananas , mashed
1/2 cup creamy peanut butter (I used all-natural Jif)
2 large eggs
2 Tbsp pure honey
1 1/2 tsp pure vanilla extract
1/2 tsp ground cinnamon
1 tsp baking soda
3/4 cup oat flour (pulse 3/4 cup oats in the food processor to make this flour)
1/4 cup steel cut oats
1/2 cup raisins
1/4 cup dark chocolate chips
In a large bowl, whisk together the mashed bananas, peanut butter, eggs, honey, and vanilla until combined.
Add the oat flour and baking soda and fold together until no more flour can be seen.
Pour in the steel cut oats, raisins and chocolate chips and fold together.
Cover with plastic wrap and chill overnight.
When ready to bake, preheat oven to 375F & line baking sheet with parchment paper.
Using an ice cream scoop with a 1/4 cup serving, scoop chilled dough and place evently onto parchment paper leaving 2-3 inches between each mound. Gently press down with a spatula to form a disk.
Bake 12-14 minutes or until the tops and sides are firm and a toothpick comes out clean.
Cool on the baking sheet for 10 minutes before removing to wire rack.
This chocolate poke cake recipe is rich, decadent, and unbelievably easy to make. It has five different layers of chocolate in it, making it an extreme dessert for the most serious of chocolate lovers.
Hello Java Cupcake readers!
My name is Becca Heflin and I’m the recipe developer and owner of It’s Yummi. Betsy asked me to share a recipe with you today and I’m honored that she did. There are some delicious looking recipes here on her site, so my extreme chocolate poke cake recipe will be in great company!
I was never taught to cook as a child, so I lived most of my adult life eating out or having frozen dinners and boxed mac ‘n cheese. When I was in my mid-40’s, I became a first-time college student. I decided to major in Culinary Arts, which is where I learned all that I know about cooking and baking. I absolutely love to create recipes from scratch, but I think it’s equally as fun to jazz up a boxed mix or use a starter to get a recipe going. I’m busy, but to be honest, it’s mostly out of laziness! Yep. I’m a lazy chef. I’ll use a shortcut when I can, but I also believe that the way to get the best flavors out of a dish is by making them from scratch.
On top of the chocolate cake layer is a thick layer of chocolate pudding. Again, you can go the homemade route and use my sugar-free chocolate pudding recipe, or you can buy a box of instant chocolate pudding mix. Your poke cake, your rules. :)
One of my favorite recipes was used to make the third layer of this poke cake. It’s a 3-ingredient chocolate ganache, made without heavy whipping cream. Ganache is typically made with 1 part chocolate and 1 part heavy cream. I created a recipe that doesn’t use cream because heavy cream has gotten so expensive lately. The last time I was at the store, they wanted almost seven dollars for a quart of it. That’s a big bite out of my grocery budget! You can certainly make your ganache the authentic way if you’d like to.
Anyway, this cake has a nice thick layer of chocolate ganache that sits on top of the pudding layer. It’s rich and loaded with calories, but it’s so flipping good that it’s worth the indulgence. Grab your favorite pair of stretchy pants and you’ll be all set.
Another component of this poke cake is the drizzle of sweet caramel that I used on the top. I have a great tutorial on my Snickers cupcake recipe post that explains how to make caramel from scratch. If you don’t want to fuss with the homemade caramel sauce, you can use store-bought, which is actually what I did when I made these. The nice folks at Best Boy and Co. sent me a jar of their caramel sauce to try, and this was the perfect opportunity to use it. It was very tasty!
OK, enough chattering. It’s time to share this delicious poke cake recipe!
Extreme Chocolate Poke Cake
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Chocolate cake topped with layers of chocolate pudding, chocolate ganache, chocolate whipped cream, caramel sauce, and mini chocolate chips. A true chocolate lover's dessert!
2 cups granulated cane sugar (15 ounces)
1 3/4 cups flour (7.7 ounces)
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
8 ounces (1 liquid cup) milk, any variety
1/2 cup butter (melted and cooled) or vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
2 small (3.6 oz.) boxes instant chocolate pudding mix, divided in half
8 ounce tub of prepared whipped topping or 2 cups of homemade whipped cream
4 Tablespoons (2 ounces) unsalted butter*
4 ounces (1/2 liquid cup) whole or 2% milk*
8 ounces good quality bittersweet or semisweet chocolate, finely chopped
1/2 cup prepared caramel sauce
1/2 cup mini chocolate chips
Heat oven to 350°F.
Lightly grease a 9-inch x 13-inch baking pan with butter or non-stick spray.
In a medium sized bowl, whisk together the sugar, flour, cocoa, baking soda, baking powder and salt.
In a large mixing bowl (or the bowl of a stand mixer), add the eggs, milk, oil, and vanilla. Mix on medium speed with a electric hand or stand mixer for 1 minute. Add the dry ingredients and mix on medium speed for 3 minutes. Stir in the boiling water. (The mixture will look very thin and runny at this point, but that's okay.)
Pour the mixture into your prepared baking dish. Bake for 35-38 minutes, or until a toothpick comes out clean or with just a few crumbs. Remove pan from oven and place onto a wire rack to cool for 10-15 minutes.
While cake cools slightly, make 2 separate batches of the chocolate pudding according to box directions, but use a large mixing bowl for one batch. To that large batch, use a mixing spatula or spoon to gently fold in the whipped cream until well combined.
After the cake cools slightly but is still warm, use the end of a wooden spoon to poke 6 rows of holes into the cake. Each of the 6 rows should have 6 holes across (total of 36 holes in the cake). Use an offset spatula or the back of a spoon to cover the cake with the chocolate pudding (not the batch with whipped cream added to it). Try to push as much pudding into the holes as you can.
Pour the chocolate ganache layer over the pudding and use the same offset spatula to spread it evenly across the cake.
Add the whipped cream and pudding mixture on top of the chocolate ganache and use a spatula to spread it evenly across the cake.
Next, drizzle caramel sauce over the entire cake and then sprinkle with chocolate chips.
Cover the pan with aluminum foil or plastic wrap and refrigerate for at least 3 hours before serving.
* If preferred, you can omit butter and milk in the chocolate ganache and instead, use 8 ounces (1 liquid cup) heavy whipping cream)
Have you ever needed to make a colossal amount of cookies for an event but didn’t want to spend all that time rolling out each cookie and baking 10 trays? Now you don’t have to with my recipe for Large Batch Cookie Bars!
My local USO serves “Dinner for Soldiers” twice a week and volunteers make and serve all the food at each dinner. Since my family has been going to these dinners about once a week I thought it was about time that I gave back and brought dessert!
However, since I knew the USO serves 100-150 people each meal, I really didn’t want to spend hours and hours making that many cupcakes or cookies… so I made cookie bars instead!
This recipe for Large Batch Cookie Bars makes over 100 cookies and is the perfect way to make a delicious dessert for a large group. Baking cookies in a large sheet pan is not only less time consuming, but it’s so easy that you’d be silly not to make them this way!
To make each cookie special, I lined pretzels across the top of the batter before baking. This not only made each cookie bar individual, but it made the cookies easy to cut so that they were all almost even in size.
The great thing about Large Batch Cookie Bars is that you can mix in almost anything you want to them. I could have used M&Ms, a variety of chocolate chips, raisins, nuts and even pretzel sticks on the top. It doesn’t really matter as long as you keep the amount the same. Three pounds of chips and enough toppings to cover the top of the batter. Easy peasy!
These cookies went like hot cakes at the “Dinner for Soldiers”! I even had friends and neighbors come out to the dinner just so they could get their hands on one!
So, the next time you need to make a large amount of cookies or dessert for an event, try these Large Batch Cookie Bars… quick easy and so good!
Large Batch Cookie Bars
Yield: 108 cookies
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
2 1/2 lbs all-purpose flour
1 Tbsp baking powder
1 Tbsp salt
1 1/2 lbs unsalted butter, room temperature
1 1/2 lbs creamy peanut butter
1 lb light brown sugar
1 lb granulated sugar
6 large eggs
3 large egg yolks
3 lbs semi-sweet chocolate chips
1 Tbsp vanilla extract
Preheat oven to 350F degrees.
Line 2 15in x 21in x 1in pans parchment paper. Make sure the paper goes over the sides so that the entire cookie can be lifted out after baking by lifting from the paper. Lightly spray the paper with non stick baking spray.
In the bowl of your professional size stand mixer (if you don't have a large pro mixer, you may need to break this into two batches) cream together the butter and peanut butter.
Add both sugars and cream together for 3-4 minutes on high-speed until light and fluffy.
While that is creaming together, in another bowl, whisk together the flour, baking powder and salt.
In another bowl, lightly beat the eggs together with the vanilla.
Once the butter & sugar is creamed, add the eggs in three parts and mix well after each addition. Beat on high for 1 minute to thoroughly incorporate all the eggs. Make sure to scrape the sides and bottom of the bowl to ensure everything is combined.
In three parts, add the flour and slowly mix to incorporate after each addition. Scrape the sides of the bowl and make sure all the flour has been incorporated.
Add the chocolate chips and turn the mixer on slow until they are dispersed evenly throughout the dough.
Add half the mixture into each prepared baking sheet. Press the dough into the edges and sides of the sheet and smooth out the top so that the cookie is flat and evenly distributed.
Press the pretzels into the dough in 9 even columns with 6 rows. (see photo)
One pan at a time, bake for 18-20 minutes.
Allow to cool completely in the pan before removing to a cutting board to cut.
Cut each bar between pretzel. You will get 54 bars from each pan.
This is a guest post from Roxanna at The Red Eye Baker. Roxanna has been helping me behind the scenes with blog maintenance and I’ve been helping her learn to be a better food blogger. You can see all of Roxana’s recipes here!
Happy September! I love the fall… the changing leaves, the crisp air, only needing a light jacket or your favorite sweater, and PUMPKINS! While I haven’t broken out the pumpkin recipes just yet, with back-to-school time also here I decided to share some yummy oatmeal goodness.
Over the summer I was feeling a bit lazy when it came to baking. That’s actually pretty typical for me. Even though I live in the Midwest, our summers do get hot and often when I do turn on the oven in July or August next thing I know the A/C seems like it never shuts off. LOL Anyway, my mom gave me a homemade sour cherry filling that she made and at the same time my nephew’s birthday was coming up. Since I was free from cake making duty, I just wanted to make something simple (again… I was feeling lazy). I had made these bars before, but never with a fruit filling. All of a sudden it dawned on me how many different ways I could make them. And yes, I can’t believe the inspiration never hit me sooner. I just may have to write a post about the different variations I come up with, but we’ll save that for later. ;)
Now here we are in September. My munchkin #1 started 5th grade and munchkin #2 is in 2nd grade! <sigh> When we were talking about packing lunches again and what they wanted in them, my daughter asked “Mom, can you make those cherry chocolate chip bars you made for my cousin’s birthday?” How could I refuse! I highly recommend using sour cherries for the filling. It balances nicely with the chocolate and the sweetness in the oatmeal mixture. And let’s not forget this is an easy recipe… perfect for when you’re not feeling overly ambitious in the kitchen. ;)
Preheat the oven to 350 degrees and lightly spray a 9 x 13 rectangular baking pan with non stick cooking spray.
In a large bowl, combine the oats, flour, brown sugar, baking soda, and salt. Mix well and add the melted butter. Stir to combine all the ingredients. The mixture should be crumbly, but evenly coated by the butter.
Reserve 1 cup of the oatmeal mixture and press the remainder evenly into the pan. Bake for 15 minutes.
Combine the chocolate chips with the reserved oatmeal mixture.
Once the bottom crust has baked for 15 minutes, remove from the oven. Spread the sour cherry filling evenly over the top, then sprinkle with the oatmeal chocolate chip topping.
Bake for 15 to 18 minutes or until the top is golden brown and bubbly.
Kick your banana bread up a notch by transforming them into these delicious Chocolate Chip Banana Bread Cupcakes!
There is not an awesome reason why I made these cupcakes. I just had a few bananas that were super ripe and wanted to use them up. Really, I was bored with traditional banana bread and decided to come up with a new recipe to use over ripe bananas.
That and I wanted to take pictures of the cupcakes next to my new silk peonies. Which I am obsessed with this summer. Peonies are my favorite summer flower and I love having them fresh for as long as I can during the summer.
Since I had these bright pink silk peonies, I knew I needed to bake whatever I was making in the pink grease proof bake bright liners from Sweets & Treats Boutique. I mean seriously, how cute are these liners?
So for the cupcakes I used a basic banana bread recipe for the cake and added chocolate chips to it. I mean seriously, everything is better with chocolate chips. Under the cake is a cookie crust made with Nilla Wafers. So yum. Finally, the cupcake is topped with a dollop of cream cheese frosting and a crunchy topping. So much nom nom nom happening in this cupcake it’s almost too much to handle!
So between these pretty amazing tasting cupcakes and my peonies, I managed to take 100 pictures of them. I know, a little over board but whatever. It makes me happy.