Yummy Gooey Oatmeal Chocolate Butterscotch Chunk Cookies

Oh these babies are tasty!!! I took them into work the other day, and Mr. Health Nut couldn't stop eating them. Yes, they are that good! I love Chocolate Chip Cookies & I love Oatmeal Scotchies! So, why not combine the two for something even better!!

Here's how you do it--


1 C. softened butter--DO NOT use the melted plastic, I mean Margarine
1 C. brown sugar
1 C. white sugar

Cream these 3 ingredients together. Add in 3 eggs, one at a time, and then add in a nice splash or 2 of vanilla. You can never add too much vanilla!

In a small cup mix together 1 Teaspoon of baking soda, 1 Teaspoon of salt and 3/4 Teaspoon of baking powder. Stir it until it's combined. Now sprinkle it over the wet ingredients.

Next, start beating 3 C of flour into the wet ingredients. Your mixture should be pretty sticky! So, next throw in a handful or 2 (yes, I just said handful) of rolled oats, 1 cup of Semisweet Chocolate Chips, 1 Cup of Milk Chocolate Chips and 1 Cup of Butterscotch Chips. Mix until combined!!

Bake in a Pre-heated oven at 350 Degrees for about 10 minutes. Do not over bake!! Enjoy!!!

***pictures coming soon*****

Strawberry/Berry Sauce

As I've mentioned before, I used to work at a local Bed & Breakfast. We often made a delicious Berry Sauce to go on top of our crepes. Well, I decided it was so yummy that it could also easily go on cheesecake, pancakes, oatmeal, in lemonade, on angel food cake, you name it, it was tasty on top of it! Here's the basic recipe for it..you can use any kind of berry for this recipe.

Here's how ya do it--

1 lb of frozen berries--it can be strawberries, blueberries, raspberries, mixed berries, whatever!
1-2 TBS karo syrup
a drop or 2 of food coloring-red for strawberries, blue for blueberries, you get the idea!
1/4 C orange juice
1/4 C Sugar

Over low heat in a small sauce heat your berries and the karo syrup. Slowly start to smash them with a potato masher as they warm up. Stir in the food coloring, juice and sugar. Keep mashing until you get your desired consistency. Serve warm.

This recipe stores well in the fridge or freezer.

Oreo Truffles

These little balls of heaven are absolutely scrumptious! I could eat 10 a day! They taste like a mix of oreo cheesecake or cream cheese brownies. They are just so good. And like the Cookie Dough Truffles they are easy to freeze for later.

Here's how you do it--


• 1 package Oreo cookies
• 1 package cream cheese, softened
• 1 package almond bark or melted chocolate bark

In a plastic bag crush Oreo cookies. They need to be very fine. I will put them in the food processor if I'm in a hurry. In a bowl blend crushed Oreo cookies and cream cheese. Roll into bite-size balls. Dip each ball into melted almond bark and place on waxed paper. Set in refrigerator and let chill. If desired, drizzle melted chocolate on each ball.

Cookie Dough Truffles

This is a Paula Dean recipe that I found around Christmas time. These truffles are so good! They are super easy to make, and they last well in the fridge!

Here's how you do it--

Ingredients:

1/2 cup butter, softened
3/4 cup firmly packed brown sugar
1 teaspoon vanilla extract
2 cup all-purpose flour
1 (14-ounce) can sweetened condensed milk
1/2 cup semisweet mini chocolate morsels
1 cup finely chopped pecans
1 1/2 lb chocolate bark candy coating, melted


Directions

In a large bowl cream butter and brown sugar with an electric mixer at medium speed until creamy. Add vanilla. Gradually beat in flour and add milk. Add chocolate morsels and pecans, mixing well. Shape into 1-inch balls. Place on waxed paper; chill 2 hours.

*Cook’s Note: Since the dough is sticky, roll your fingers into flour. This will make it easier to roll.

Melt chocolate bark candy coating in a double boiler. Using 2 forks, dip cookie balls into candy coating to cover. Place on waxed paper and chill to set. Sometimes I roll mine in chopped up heath bars or sprinkles. Store in the refrigerator for at least 1 hour.

Enjoy!

Grandma's Caramels

These Caramels are super easy to make and so fun. After they cool, I like to cut them into little squares, wrap with wax paper and tie with a pretty ribbon.

Here's how ya do it--

• 2 Cups White Sugar
• 2 Cups of Heavy Cream
• 1 teaspoon Vanilla
  
• 1 1/2 Cups Karo Syrup
• 1 Cup Butter

Mix sugar, butter and 1 cup cream. Bring to a boil-add other cup of cream slowly-keep boiling. Reduce heat and continue at a slow/low boil till candy thermometer reads 240 degrees or soft ball stage (approx 10 minutes). Remove from heat and stop boiling. Add vanilla-pour into greased 9x13 pan and let cool. When cool, cut into squares and wrap in wax paper.

Snickerdoodles

This simple cookie recipe is a crowd pleaser. They are delicious rolled in cinnamon sugar or plain. This recipe makes about 72 or more cookies! Enjoy!

Here's how ya do it--

• 2 C Shortening/Butter--if you use butter make sure it's softened, sometimes I use half butter/half crisco
• 3 C White Sugar 4 Eggs--beaten well
• 5 ½ C. flour 2 teas. Baking Soda
• 1 Tablespoon & 1 Teaspoon Cream of Tarter
• 1 teas. Salt

• 2 tablespoons white sugar
• 1 tablespoon cinnamon

Cream Butter & Sugar. Add Eggs. Mix. Add Dry Ingredients to form dough. Roll dough in a Cinnamon/Sugar mix. Bake in preheated oven @ 375 degrees for 8-10 minutes.

Cheesecake

Who doesn't love Cheesecake? I love cheesecake! Cheesecake can be intimidating to make but honestly, it's so easy! Just remember to make sure that your cream cheese is at room temp, and don't over beat your batter. And NEVER peek while it's baking--just be patient! Here's how you do it--

• 15 graham crackers, crushed--I just stick them in the food processor and let it do it's job
  
• 3 tablespoons butter, melted
• 2 tablespoons of white sugar

• 4 (8 ounce) packages Philadelphia Cream Cheese--Must be at Room Temp.--either let it set out for a few hours or cut into squares and microwave on low for 30-45 seconds
  
• 1 1/2 cups white sugar
• 3/4 cup milk
• 4 eggs
• 1 cup sour cream--room temp
  
• 1 tablespoon vanilla extract
• 1/4 cup all-purpose WHITE flour--don't use wheat
  

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.
2. In a medium bowl, mix graham cracker crumbs and sugar with melted butter. Press onto bottom of springform pan.
3. In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. DON'T OVER BEAT! Pour filling into prepared crust. It's okay to taste it, it's good!
   
4. Bake in preheated oven for 1 hour. NO PEEKING! Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.
5. Top with fresh fruit or drizzle Strawberry Sauce, Berry Sauce or Hot Fudge over the top and ENJOY!