Low-Fat Chocolate Chip M&M Oatmeal Cookies

Low-Fat Chocolate Chip M&M Oatmeal Cookies - slightly adapted from Six Sisters' Stuff


1 cup whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tbs unsalted butter, room temperature
1/2 cup sugar
1/2 cup unpacked brown sugar
1 large egg
1/4 cup unsweetened apple sauce
1/2 tsp. vanilla extract
2 cups old-fashioned oats
3/4 cup semi-sweet chocolate chips
1/2 cup mini M&Ms

Preheat oven to 350°; line two baking sheets with parchment paper or use a silpat.

In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a large bowl, with a mixer, cream together the butter and the sugars on medium speed.

Add the egg, followed by the applesauce and vanilla extract.

Stir in the flour mixture and the oats until just combined and no streaks of flour remain; stir in the chocolate chips and M&Ms.


Drop heaping tablespoonfuls of the dough onto prepared baking sheets, flattening each cookie slightly. Bake for about 10-12 minutes, or until cookies become light brown at the edges.

Let cool on baking sheet for 3 or 4 minutes, then transfer to a wire rack to cool completely.

Makes about 30 cookies.

Funfetti Cookies

Funfetti Cookies - Pillsbury


1 pkg Pillsbury Funfetti cake mix
1/3 cup oil
2 eggs


Heat oven to 375 degrees. In large bowl, combine cake mix, oil, and eggs; stir with spoon until moistened.  Drop dough by tablespoonfuls; place 2" apart on parchment-lined cookie sheets.   Bake for 6 - 8 minutes or until edges are light golden brown.  Cool 1 minute; remove from cookie sheets.

Chocolate Chip Cookie and Oreo Fudge Brownie Bars

Ultimate Chocolate Chip Cookie and Oreo Fudge Brownie Bar - Kevin and Amanda


1 cup (2 sticks) butter, softened
1 cup granulated sugar
3/4 cup light brown sugar
2 large eggs
1 Tablespoon pure vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups (12 ounces) milk chocolate chips
1 pkg Double Stuffed Oreos
1 Family Size (9×13) Brownie mix
1/4 cup hot fudge topping


Preheat oven to 350 degrees F. Cream the butter and both sugars in a large bowl with an electric mixer on medium speed for 3-5 minutes. Add the eggs and vanilla and mix well to thoroughly combine. In a separate bowl, whisk together the flour, baking soda and salt, then slowly incorporate into the mixer until the flour is just combined. Stir in chocolate chips. Spread the cookie dough in the bottom of a 9×13 baking dish that’s been lined with wax paper and sprayed with cooking spray. Top with a layer of Oreos. Mix together brownie mix, adding an optional 1/4 cup of hot fudge topping to the mix. Pour the brownie batter over the cookie dough and Oreos. Bake at 350 degrees F for 45-55 minutes.

Chocolate Chip Cookie Pie

Chocolate Chip Cookie Pie - Our Best Bites
Recipe from Nestle

1 unbaked 9-inch pie crust, homemade or store-bought.
2 large eggs
1/2 C flour
1/2 C white granulated sugar
1/2 C packed brown sugar
3/4 C real butter, softened (1 1/2 sticks)
1 C chocolate chips (semi-sweet or dark works best, you might find milk too sweet)
1 C chopped pecans (you are welcome to make it without nuts)

Vanilla ice cream, or sweetened whipped cream for serving (a must!  I prefer ice cream)

optional: chocolate sauce (honestly, doesn’t really need chocolate sauce, but it looks pretty!)

Preheat oven to 325° F.

Beat eggs in large mixer bowl on high speed until foamy. Beat in flour, granulated sugar and brown sugar. Beat in butter. Stir in morsels and nuts. Spoon into pie shell.

Bake for 55 to 60 minutes or until knife inserted halfway between edge and center comes out clean. Cool on wire rack or serve slightly warmed.  Serve with ice cream or whipped cream.

Peanut Butter Chocolate M&M Cookies

Peanut Butter Chocolate M&M Cookies

1/2 cup margarine

3/4 cup sugar

1/4 cup peanut butter

1 egg

1 tsp vanilla

1/4 cup cocoa powder

3/4 cup flour

1/2 tsp baking soda

1/4 tsp salt

1/2 cup chocolate chips

3/4 cup M&Ms

Preheat oven to 350 degrees.  Cream together margarine, sugar, peanut butter, egg, and vanilla until light and fluffy, about 2 minutes.  Add in cocoa powder, flour, and salt and stir until well mixed.  Fold in chocolate chips and M&Ms.  Bake for 8 - 11 minutes.

Nestle Tollhouse Chocolate Chip Cookies

Nestle Tollhouse Chocolate Chip Cookies - Nestle

2 1/4 cups all-purpose flour

1 tsp baking soda

1 tsp salt

1 cup butter, softened

3/4 cup sugar

3/4 cup packed brown sugar

1 tsp vanilla extract

2 large eggs

2 cups Nestle Toll House semi-sweet chocolate chips

1 cup chopped pecans

Preheat oven to 375° F.  Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. 

Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. 

Mrs. Fields Oatmeal Chocolate Chip Cookies

Mrs. Fields Oatmeal Chocolate Chip Cookies

1 cup butter
1 cup white sugar
1 cup brown sugar
2 eggs
1 tsp vanilla
2 cups flour
2 1/2 cups oatmeal
1/2 tsp salt
1 tsp baking powder
1 tsp baking soda
12 oz. chocolate chips
4 oz. Hershey bar, grated
1/2 cup chopped pecans

Preheat oven to 375 degrees.  Line baking sheets with parchment paper.  Cream butter and sugar.  Add eggs and vanilla, and mix well.  In a separate bowl, combine flour, oatmeal, salt, baking powder, and baking soda. Add to wet mixture, mixing thoroughly.  Stir in chocolate chips, grated Hershey bar, and pecans.

Make golf ball sized cookies, placing 2" apart.  Bake for 8 - 10 minutes.

Oatmeal Chocolate Chip M&M Cookies

Oatmeal Chocolate Chip M&M Cookies

1 cup margarine

3/4 cup white sugar

3/4 cup brown sugar

2 eggs

1/2 tsp salt

1 1/2 tsp baking soda

1 tsp vanilla extract

2 cups whole wheat flour

2 cups oatmeal

1 1/2 cups semi-sweet chocolate chips

1 1/2 cups M&Ms

Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.  In a large mixing bowl, cream margarine and sugar; add eggs and mix well.  Add salt, baking soda, and vanilla; blend well.  Add flour and oatmeal and mix well.  Fold in chocolate chips and M&Ms.  Drop by rounded tablespoon onto prepared baking sheets.  Bake for 8 - 10 minutes.

Chocolate Chip Cookie Whoopie Pies

Chocolate Chip Cookie Whoopie Pies - Confessions of a Cookbook Queen

2 1/4 cups all purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

4 tablespoons unsalted butter, at room temperature

4 tablespoons vegetable shortening

1/2 cup granulated sugar

1/2 cup packed brown sugar

2 large eggs

1/2 cup buttermilk

2 tablespoons milk

1 teaspoon baking soda

1 teaspoon white vinegar

1/2 teaspoon vanilla extract

1 cup mini chocolate chips

Preheat oven to 350 and line 2 baking sheets with parchment paper.

Sift together the flour, baking powder, and salt.

In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, shortening, and both sugars and beat until light and creamy, about 3 minutes. Add the eggs and buttermilk and beat until combined. 

In a measuring cup, combine the milk, baking soda, and vinegar. Add the milk mixture to the batter along with the flour mixture and beat on low until just combined. Add the vanilla and beat on medium for about 3 minutes, until completely combined.

Using a wooden spoon, stir in the chocolate chips until just incorporated. 

Using a spoon, drop about 1 tablespoon of batter onto one of the prepared baking sheets and repeat, spacing them out at least 2 inches apart. Bake one sheet at a time for about 10 minutes each or until the cakes begin to brown. Remove from the oven and let the cakes cool on the sheet for at least 3 minutes before transferring them to a rack to cool completely.

Classic Marshmallow Filling:

1 1/2 cups Marshmallow Fluff (or other prepared marshmallow cream, which will do in a pinch)

1 1/4 cups vegetable shortening

1 cup confectioners sugar

1 tablespoon vanilla extract

In the bowl of a stand mixer fitted with the paddle attachment, beat together the Marshmallow Fluff and the vegetable shortening, staring on low and increasing to medium speed until the mixture is smooth and fluffy, about 3 minutes. Reduce mixer speed to low, add the confectioners' sugar and the vanilla, and beat until incorporated. Increase mixer speed to medium and beat until fluffy, about 3 minutes more.

Pipe or spoon filling onto flat side of cookie and top with another cookie. Roll the edges in sprinkles, if desired.

Chewy Chocolate Chip Cookies

Chewy Chocolate Chip Cookies - adapted from Confessions of a Cookbook Queen

2 1/2 cups all purpose flour
1 cup whole wheat flour

3/4 teaspoon baking soda
1/2 teaspoon salt
16 tablespoons margarine, melted and cooled
1 1/4 cups packed light brown sugar
1/2 cup granulated sugar
2 large eggs
2 large egg yolks
1 tablespoon vanilla extract
1 (12 oz) bag semisweet chocolate chips


Heat oven to 325. Whisk the flour, baking soda and salt together in a large bowl and set aside.


Beat the butter and sugars in a large bowl using an electric mixer on medium speed until combined, about 1 to 2 minutes. Beat in the eggs, egg yolks, and vanilla until combined, about 30 seconds, scraping down the bowl and beaters as needed.


Reduce the mixer to low speed and slowly mix in the flour mixture until combined, about 30 seconds. Mix in the chocolate chips until incorporated.


Working with 1/4 cup of dough at a time, roll the dough into balls and lay on parchment paper (I didn't have any and just sprayed sheets with Pam) lined baking sheets, spaced about 2 1/2 inches apart. Bake until the edges are golden but the centers are still soft and puffy, about 17 to 20 minutes.


Let the cookies cool on the baking sheets for 10 minutes, then serve warm or transfer to a wire rack and let cool completely.

Dark Chocolate M&M Cake Mix Cookies

Dark Chocolate M&M Cake Mix Cookies

1 box triple fudge cake mix

1/2 cup vegetable oil

2 eggs

1 cup dark chocolate chips

1 cup M&Ms

Combine cake mix, vegetable oil, and eggs in a large bowl.  Fold in chocolate chips and M&Ms.  Drop by tablespoonfuls onto a parchment covered baking sheet.  Bake at 350 degrees for 8 - 10 minutes.  Allow cookies to cool for 5 minutes on cookie sheet; remove to cooling rack to cool completely.

Salted Double Chocolate Cookies

Salted Double Chocolate Cookies - slightly adapted from Annie's Eats

8 oz. semisweet chocolate, coarsely chopped
4 tbsp. unsalted butter
2/3 cup all-purpose flour
½ tsp. baking powder
¾ tsp. sea salt, plus more for sprinkling
2 large eggs, at room temperature
¾ cup packed light brown sugar
1 tsp. vanilla extract
12 oz. semisweet chocolate chips

Preheat the oven to 350˚ F.  Line two baking sheets with parchment paper or silicone baking mats.

Combine the 8 ounces chopped chocolate and butter in a heatproof bowl set over a pan of simmering water, and heat until the chocolate and butter are melted and smooth, stirring occasionally.  (Alternatively, heat in the microwave in 25-second intervals, stirring in between.)  In another mixing bowl, stir together the flour, baking powder and salt.

In the bowl of an electric mixer, combine the eggs, brown sugar and vanilla.  Beat on medium-high speed until the sugar has completely dissolved, about 4-5 minutes.  Reduce the speed to low and add the melted chocolate mixture, blending until incorporated.  Add in the dry ingredients and mix just until combined.  Fold in the remaining chopped chocolate with a spatula.  Drop heaping tablespoons of dough onto the prepared baking sheets, about 2-3 inches apart (I used my medium-sized dough scoop).

Bake, rotating the baking sheets halfway through, until the cookies are just slightly soft in the center and crackly on top, about 10-12 minutes.  Sprinkle lightly with additional salt and let cool on the baking sheets 10 minutes.  Transfer to a wire rack to cool completely.  Store in an airtight container.

Christmas Baking Ideas Part 2

Oreo Chocolate Chip Cookies

Chewy Chocolate Peanut Butter Bars

Oreos with Peanut Butter Cream

5 Ingredient Peanut Butter Chocolate Chip Cookies

Double Chocolate M&M Cookies

Oreo Stuffed Double Chocolate Cookies

Whoopie Pies with Cream Cheese Filling

Oreo Cheesecake Cookies

Hot Chocolate Cookies

Christmas Baking Ideas

If you are still looking for ideas for your holiday baking, here are a few easy and delicious recipes:

Cheesecake Brownies

Whole Wheat Chewy Chocolate Cookies

Peanut Butter Stuffed Chocolate Cookies 

Easy Peanut Butter Chocolate Fudge

Chocolate Cookies with Marshmallow Filling

 

Reese's Bars

Check back tomorrow for more ideas!

Hot Chocolate Cookies

 

Hot Chocolate Cookies - Baked Bree

2 sticks room temperature butter
1 cup sugar
2/3 cup brown sugar
2 eggs
1 teaspoon vanilla
3 1/4 cups flour
4 packages Hot Chocolate Mix (not sugar free)
1 teaspoon salt
1 1/4 teaspoon baking soda
1 cup mini chocolate chips
2 cups mini marshmallows

Heat oven to 350 degrees F. Cream butter and sugars until smooth. Beat in eggs and vanilla until combined. In a separate bowl, combine flour, hot chocolate mix, salt and baking soda. Add to wet ingredients in 3 to 4 parts, making sure all is incorporated. Fold in chips. Chill the dough for an hour or so.

Use a 1/4 cup as a scoop to scoop dough onto baking sheets lined with parchment paper. Bake for 9-11 minutes or until edges are golden brown.  During the last two minutes of cooking time, add the marshmallows to the tops of the cookies.  You will need to press them in a bit and let them bake for another 2 minutes or until they start to puff.

Let cool for 5 minutes before removing from pan.

Oreo Cheesecake Cookies

Oreos Cheesecake Cookies

3/4 cup butter, softened

4 oz cream cheese, softened

1 cup sugar

1 egg yolk

1 tsp vanilla

2 cups flour

1/2 tsp salt

1 cup crushed Oreos

3/4 cup mini chocolate chips

Preheat oven to 350 degrees. Prepare baking sheet with parchment paper. Cream butter, cream cheese, and sugar.  Mix in egg yolk and vanilla.  Add flour and salt, a little at a time, until thoroughly mixed.  Fold in Oreos and chocolate chips.  Place tablespoonful on baking sheet.  Flatten with fork. Repeat with remaining dough. Bake 11 - 14 minutes, until bottoms are slightly browned.

Whoopie Pies with Cream Cheese Filling

Whoopie Pies with Cream Cheese Filling - Redbook Magazine October 2010

1 box devil's food cake mix with pudding

3 eggs

1/2 cup canola oil

1/2 cup water

Beat all ingredients in a bowl with a mixer on medium speed 3 minutes, or until batter is smooth.  Let batter rest 30 minutes.  

Heat oven to 400 degrees F.  Line several cookie sheets with parchment paper.  Drop level 1 1/2 tbs of batter into mounds on baking sheets, spacing them 3" apart.

Bake each sheet 11 minutes, or until puffed and a toothpick inserted into centers comes out clean.  Transfer to a wire rack and cool completely.  Fill one cookie with 2 tbs cream cheese frosting.  Top with another cookie.  Repeat with remaining cookies.

Cream Cheese Frosting - Food Network

4 oz. butter

4 oz. cream cheese, softened

2 cups powdered sugar

1/2 tsp vanilla extract

In a large bowl, beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Beat in the vanilla extract.

Oreo Stuffed Double Chocolate Cookies

Oreo Stuffed Double Chocolate Cookies - The Boys Made Me Do It

1 cup all purpose flour
1/3 cup unsweetened cocoa powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 large egg
3/4 cup semisweet chocolate chips, melted
12 Oreos


Heat oven to 350 degrees F.

In a medium bowl, sift together flour, cocoa powder, baking soda and salt. In a large mixing bowl, using a mixer on medium speed, beat together butter and sugar until creamy - about 1-2 minutes. Beat in vanilla and egg until combined. Reduce mixer speed to low and beat in dry ingredients until combined. Beat in melted chocolate chips until combined.

Divide dough into 12 balls.(I found that it was easier to use a cookie scoop to do this). Place in refrigerator for approximately 30 minutes to allow dough to cool.

Once cooled,flatten a ball in the palm of your hand and place an Oreo in the center; evenly wrap dough around Oreo. Repeat process with remaining dough and Oreos. Place balls on greased sheet pans and bake 10 minutes or until puffy and set. Transfer cookies to wire racks to cool.

Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies

2 cups flour

1 cup quick or old-fashioned oats, uncooked

1 tsp baking soda

1/2 tsp salt

1 cup butter or margarine, softened

1 cup firmly packed brown sugar

1 cup granulated sugar

1 egg, slightly beaten

1 tsp vanilla extract

3/4 cup Libby's solid pack pumpkin

1 cup semi-sweet chocolate chips

Preheat oven to 350 degrees.  Combine flour, oats, baking soda, and salt.  Cream butter; gradually add sugars, beating until light and fluffy.  Add egg and vanilla; mix well.  Alternate additions of dry ingredients and pumpkin, mixing well after each addition.  Stir in chocolate chip.

For each cookie, drop a heaping tablespoonful of dough onto lightly greased or parchment paper covered baking sheet.  Bake 13 - 15 minutes, until cookies are firm and lightly browned.

Double Chocolate M&M Cookies

Double Chocolate M&M Cookies - My Kitchen Cafe

1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
4 ounces semisweet or milk chocolate, coarsely chopped
1/2 cup (1 stick) butter, cut into eight pieces
3/4 cup M&M’s
1 1/2 cups sugar
2 large eggs
1 teaspoon vanilla

Preheat oven to 325 degrees. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside.

In a medium microwave-safe bowl, place the chopped chocolate and the butter. Microwave for one minute at 50% power. Stir. Microwave again for one minute at 50% power and stir well. If the chocolate is not fully melted, continue microwaving in 30 second intervals at 50% power until the chocolate and butter are well combined (don’t overheat the chocolate or it can seize and turn hard and unusable). Let the mixture cool slightly, about 2-3 minutes until it is at room temperature or just slightly warm (but not hot).

In a large bowl (or in the bowl of an electric stand mixer), combine the chocolate mixture, sugar, eggs, and vanilla. Mix on medium speed until combined. Gradually mix in flour mixture on low speed. Fold in M&M’s with a wooden spoon (don’t use a mixer as the M&M’s will break into pieces and not stay whole).

Line baking sheets with parchment paper, silpat liners or lightly grease them with cooking spray. Drop dough onto baking sheets by tablespoonfuls (or use a cookie scoop) spacing them about 1 1/2 inches apart. If desired, place five or six M&M’s on top of the cookie dough balls (even perched slightly on the rounded sides). Bake the cookies until they have slightly flattened and there are a few cracks on the surface, about 13-14 minutes. The cookies will still be soft. Let the cookies sit for 2-3 minutes on the baking sheet before removing them to a wire rack to cool completely. These cookies will stay fresh in an airtight container for about 2 days. I freeze them between sheets of wax paper in a large tupperware container and they defrost beautifully at room temperature or for a few seconds in the microwave.