Betty Crocker Recipe For Old-Fashioned Oatmeal Chocolate Chip Cookies

There's nothing I love better than a good old-fashioned recipe for one of my favorite cookies. I remember back in the day, before Martha, or the cooking shows, homemakers turned to the mythical and perfect Betty Crocker for easy and delicious recipes.

While generations of people may recognize the name, most people assume that Betty was a real person, someone nice and cheery, ready to kindly encourage us to be confident in the kitchen. But in fact, it was a made up name that was created to give letters about baking a more personal feeling response from the large company that sold products.

The company grew to be one of the largest world wide, and so did the name Betty Crocker. I remember my mother loved her Betty Crocker cookbooks, and many, many meals and baked goods graced our table that started out as recipes from those books.

Unfortunately, I don't have any of those cookbooks of my mothers, I wish I did. But I can find many of the recipes online, just like this one for Oatmeal Chocolate Chip Cookies. It's such an easy recipe but don't let that fool you. These cookies are downright delicious, and a little bit of heaven with a cold glass of milk. 



Recipe for Oatmeal Chocolate Chip Cookies

Ingredients:

1 1/2 cups packed brown sugar

1 cup butter or margarine, softened

1 teaspoon vanilla

1 egg

2 cups quick cooking oats

1 1/2 cups all purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

1 cup semi-sweet chocolate chips

1 cup chopped nuts, if desired

Directions:

Heat oven to 350 degrees. In a large bowl, stir brown sugar and butter until blended. Stir in vanilla and egg until light and fluffy. Stir in oats, flour, baking soda, and salt. Stir in chocolate chips and nuts.

Onto an ungreased cookie sheet, drop dough by rounded tablespoon about 2 inches apart. Bake 10-12 minutes, or until golden brown. Cool slightly, then remove to wire rack to finish cooling.

Makes approximately 24 cookies.

-Post written by Patricia

Chocolate Pound Cake Recipe From Homemade Decadence Cookbook

Pound cake is one of those good old-fashioned desserts that everyone seems to love. I always think of homey comfort when I think of pound cake, whether it's a slice with a cup of tea, or the basis of strawberry shortcake.

As much as I love regular pound cake, when I found this recipe for Chocolate Pound Cake from the cookbook Homemade Decadence from Joy The Baker, I knew I had to make it.

It's filled with chocolate chips, and has a deep rich chocolaty flavor, and made with coffee in it. The addition of coffee to a chocolate cake recipe just really brings out the chocolate flavor. Joy made her recipe with a chocolate glaze on top, but I wanted to top mine with whipped cream and raspberries, so I left it off.

Every time I bake with buttermilk I'm always reminded of how much goodness it brings to baked goods. It just really improves the flavor and richness of almost every recipe.

A sweet neighbor of ours came over with lots of delicious raspberries to share, so I've been using them up in recipes and smoothies. That's definitely one of the things I love about summer, all the luscious berries available.

I'm adding this recipe to my favorites list and I can't wait to make it with the glaze on top of it. I added the recipe for the glaze too, yum!

Recipe for Chocolate Pound Cake from Homemade Decadence

Ingredients:

Cake:

1/3 cup unsweetened Dutch-processed cocoa powder
1/3 cup hot coffee
1 3/4 cup cake flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
1/4 cup buttermilk
3/4 cup dark chocolate chips

Glaze:

1 1/2 cups confectioners' sugar, sifted
3 tablespoons unsweetened Dutch-processed cocoa powder
Pinch of salt
3 to 4 tablespoons milk or water
2 teaspoons pure vanilla extract

Directions:

1. Put a rack in the center of the oven and preheat the oven to 350 degrees. Grease and flour a 9 x 5 inch loaf pan and set aside.


2. For the cake, in a small bowl, whisk together the cocoa powder and hot coffee.


3. In a medium bowl, whisk together the flour, baking powder, and salt.


4. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 3 minutes. Reduce the speed to low and add the eggs, one at a time, beating for one minute after each addition. Beat in the vanilla. With the mixer on low speed, gradually add the flour mixture and beat until just combined. Add the cocoa-coffee mixture and beat well. Beat in the buttermilk. Fold in the chocolate chips. Spoon the batter into the prepared pan and smooth the top.


5. Bake until a wooden pick inserted in the center of the cake comes out clean, with just a few crumbs, 50 to 60 minutes. Let cool for 20 minutes before inverting the cake onto a wire rack to cool completely.


6. Meanwhile, for the glaze, in a small bowl, whisk together the confectioners' sugar, cocoa powder, salt, milk, and vanilla.


7. Once the cake has completely cooled, drizzle the chocolate glaze on top. Let set for 30 minutes before serving.


8. The cake will keep, well-wrapped and at room temperature, for up to 4 days.


Makes one 9 x 5-inch loaf.

My Favorite Healthy Muffin Recipe and Help From TENA® Products

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone.  #TenaTips #CollectiveBias

My mother's generation and the ones before her were never able to talk openly about any kind of female heath issues. Women may have discussed them, but only in hushed tones and with shame or embarrassment. I find that so sad.

I'm very grateful that my girlfriends and I can pretty much talk about any of the health issues or problems that we may face, and sometimes even with laughter when we start comparing notes as we are all entering our fifties and sixties. One of the topics that seems to come up more frequently these days is incontinence.

It can be an issue for women at many stages of life, but in my circle of women friends, age seems to be the determining factor. I sometimes feel as though we already face so many issues as we age that incontinence is just downright unfair.

Fortunately, TENA® Overnight Underwear lets you wake up feeling dry and confident about any accidents that may happen. Knowing that you can have leakage protection both day and night lets you live your life without compromise. TENA® Lets You Be You.

Yesterday was my birthday. I'm so lucky that I was able to celebrate the day with dear family and friends. I'm blessed in many ways for sure, but that doesn't stop me from worrying and being concerned about the challenges I face as I get older in life.

So I'm trying to make small but smart life changes for myself that as a whole, should add up to a healthier me.

For instance, I adore chocolate. Who doesn't, right? Well, I knew I was eating too much of it and tried to completely cut it out of my life. That lasted about two days, and then I was back to overindulging in my beloved chocolate. But then I found this recipe for Skinny Chocolate Chip Banana Muffins.

It's low calorie, packed with healthy ingredients like yogurt, bananas, whole wheat flour, and honey. And best of all, it has chocolate in it!!

Let me just say that these muffins are super delicious, and perfect for breakfast or a midafternoon snack. I love eating them in the morning with my tea, and some fresh fruit.

They are also a big favorite when my girlfriends come over, too. We love having our chocolate fix but also eating muffins that are actually good for us.

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Now, on to my yummy recipe for these Skinny Chocolate Chip Banana Muffins. I always try to use really ripe bananas because they give so much flavor to any banana muffin or banana bread recipe. And I've even froze these muffins to use at a later date, and they are just as delicious after you've let them thaw out at room temperature.

I always try to gather all my ingredients before I start a baking project, it's just easier that way. First you're going to mix together all the wet ingredients in a large bowl. I love the great flavor that honey gives to these muffins, yum!

After you've mixed the wet ingredients, add the dry ingredients, which includes whole wheat flour, together. Stir in the chocolate chips.

Line a cupcake pan with paper liners and divide the batter evenly. This recipe will make 12 generous muffins.

Recipe for Skinny Banana Chocolate Chip Muffins

Ingredients:

1 1/2 cups whole wheat flour
1 teaspoon baking soda
1/4 teaspoon salt
3 very ripe bananas
1/4 cup honey
1 tablespoon vanilla
1 tablespoon olive oil
1 egg
1/2 cup plain Greek yogurt
1/2 cup chocolate chips

Directions:

Preheat oven to 350 degrees.
Line a 12-count muffin pan with paper liners. In a medium bowl, whisk together flour, baking soda, and salt.
In a large bowl, add bananas, honey, vanilla, oil, egg, and yogurt. With a hand mixer, mix together for 1 minute until well blended. Add dry ingredients to wet ingredients and mix until just combined.
Fold in chocolate chips. Divide batter evenly into muffin liners and bake 20-25 minutes.
Remove muffins from pan and cool on a wire rack.

Makes 12 muffins.

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Chocolate Chip Bread Pudding Recipe

I think there are two kinds of people in this world, those that love bread pudding and those that don't. I'm a bread pudding lover through and through, but most of my kids and grandkids don't care for it at all, which makes me sad that they don't love this homey and comforting dessert that is a favorite of mine.

But I guess that means that there's just more for me, ha-ha. This recipe for Chocolate Chip Bread Pudding is just beyond yummy. It's moist and rich, and tastes great warm or chilled.

Can you see that I made it extra fabulous and added a small scoop of chocolate ice cream? Of course it didn't need the ice cream, but I don't think you can ever have too much chocolate anything. It's a theory I'm sticking by!

You can also make this bread pudding in a 9x5 inch loaf pan if you want. I happen to like using my ramekins for individual desserts that I think are sort of special. And don't forget that good old whipped cream makes a super yummy topping for any kind of bread pudding you make.

Recipe for Chocolate Chip Bread Pudding

Ingredients:

4 eggs
2 cups milk
1 cup sugar
1 tablespoon vanilla extract
4 cups cubed stale white bread
1 cup semisweet chocolate chips


Directions:

Preheat oven to 350 degrees. Spray six 3-inch ramekins with baking spray.
In a large mixing bowl, mix eggs, milk, sugar, and vanilla until smooth. Stir in bread and chocolate chips, let stand for 10 minutes for bread to absorb liquid.
Fill ramekins 2/3 full, and bake in the oven for 25-30 minutes, or until custard is set.
Serve warm from the oven or chilled. Top with ice cream or whipped cream if desired.

Chocolate White Chocolate Chip Cookie Recipe

I feel like shouting from the rooftops about how delicious these cookies are!! If you're a chocolate fan you will absolutely love these, and if you aren't, you'll love them anyway.

I was looking for a recipe to make cookies with white chocolate chips when I came across this one from The Pioneer Woman. I wasn't thinking about chocolate batter, but when I found this recipe I knew I had to try it.

It does call for white chocolate chips and regular chocolate chips, which ends up in so much yummy goodness. This recipe makes about three dozen cookies, and it's pretty easy to make.

These cookies are perfect to share with friends or coworkers if you want them to think that you have mad skills in the kitchen. That is, if you can bear to part with them!!


Recipe for Chocolate White Chocolate Chip Cookies

Ingredients:

2 1/2 sticks butter, softened
2 cups sugar
2 eggs
2 1/2 teaspoons vanilla
2 cups all-purpose flour
3/4 cup cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
2 cups white chocolate chips
1 1/2 cups semi sweet chocolate chips

Directions:

Preheat oven to 350 degrees.
Using a mixer, cream the butter and sugar until fluffy, scraping down the sides of the bowl once. Add the eggs, one at a time, mixing after each addition. Mix in the vanilla

Stir together the flour, cocoa powder, baking soda and salt, and add in batches to the mixer, mixing until just combined after each addition. Gently fold in the white chocolate chips and chocolate chips. 

Using a cookie scoop, add 1 tablespoon portions to a baking sheet. Bake until the cookies are done but still soft and chewy, about 8-10 minutes.

Let cool on a wire rack.

Chocolate Chip Zucchini Muffin Recipe

With summer at it's end, I'm using the last of the zucchini from the garden. For some reason we didn't have as much of it this year, which is really a shame because I've come to enjoy finding recipes to cook and bake with it.

This recipe for these muffins is so yummy that my grandchildren gobbled them up even when they knew they contained zucchini. This is a big deal because they are always wary of trying things that their mom or I try to sneak veggies into.

Enjoy these muffins with a big cup of coffee or tea. I had one that was leftover for breakfast. I warmed it up in the microwave with a little bit of butter and it was heavenly. A perfect start to my day.

Recipe for Chocolate Chip Zucchini Muffins

Ingredients:

1 1/2 cups flour
2 tablespoons unsweetened cocoa powder
1/2 teaspoon cinnamon
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup plus 2 tablespoons sugar
1/2 cup vegetable oil
1 large egg
1/2 teaspoon vanilla
1 cup zucchini, coarsely grated
1 6 ounce package semisweet chocolate chips

Directions:

Preheat oven to 350 degrees. Fill a muffin pan with 12 paper liners.
Whisk together flour, cocoa powder, cinnamon, baking soda, baking powder, and salt. In a large bowl, beat together sugar, oil, egg, and vanilla with an electric hand mixer until it is thick and creamy, 2-3 minutes.
At low speed, mix in the flour until just incorporated. Stir in zucchini and chocolate chips. Divide equally among muffin liners and bake 25-30 minutes. Cool muffins on baking rack.

Makes 12 muffins.

Peanut Butter Chocolate Chip Cookie Bars Recipe

Peanut butter and chocolate are two of my absolute favorite combinations. What's not to love, right??

The other day my grandchildren asked me to make cookies for them. They love eating them, and I love baking for them. It's fun being a Nana who bakes for my grandkids, and I know we are building loving moments shared together, that will stay with them always.

These Peanut Butter Chocolate Chip Cookie Bars are really delicious, easy to make, and perfect for kids and adults. I can see taking them on picnics this summer, and fun to take and share with friends for a beach lunch or dinner. And in the fall, they would be the perfect milk and cookies after-school snack.

Lining the pan with foil for them to bake in, makes them easy to lift out and cut into squares. Store them in an air-tight container to stay fresh, if you have any leftover.

Recipe for Peanut Butter Chocolate Chip Cookie Bars

Ingredients:

• 3/4 cup butter, at room temperature
• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 1 egg
• 1/2 cup creamy or crunchy peanut butter
• 1/2 teaspoon vanilla extract
• 2 cups all purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup semisweet chocolate chips, regular or mini size

 

Directions:

 

Preheat the oven to 350 degrees.

Line a 9X9 inch baking pan with foil, with foil hanging over 2 sides so that it can be lifted out when bars are done. 

With a hand or electric stand mixer, cream together the butter and sugars on medium speed. Add the egg and mix. Then add the peanut butter and vanilla extract. Mix until smooth.

In a separate bowl, mix flour, baking soda, and salt. Add to the wet ingredients on low speed, mixing until a dough forms. Mix in the chocolate chips, and then scoop the batter into the prepared pan and smooth into an even layer.

Bake for 20-22 minutes. The edges should be starting to turn light brown.

Let the bars cool in the pan, and then use the foil to lift the cookie out of the pan to transfer to a cutting board. Use a sharp knife to cut into bars.

 

Recipe inspired by Lovely Little Kitchen, but I made my own changes to the recipe.

Melt In Your Mouth Chocolate Chip Scones

When I say these scones are melt in your mouth delicious, I'm not kidding. I've never made scones before because they seemed like a lot of trouble, and some of the ones I have eaten in bakeries have tended to be dry.

But my family and I love baked goods in the mornings, especially on the weekends when we have more time to enjoy them. So I decided to give these Chocolate Chip Scones a try, and I'm so glad I did.

I don't know if it made any difference, but I made the dough and then let it set overnight in the refrigerator, instead of just an hour. It's simple to roll it out into a narrow rectangle, and then cut it free-hand into triangles. The dough could also be used to make other kinds of scones, and I'm thinking that cranberries and walnuts would be delicious together, too.

I can see myself bringing these to a friends' house to enjoy with coffee soon. And wouldn't it be nice to bring them to your child's teacher as a thank you for all their hard work? These are just so yummy, and so worth the time it takes to make them. They are also wonderful when they are reheated in the microwave the next day, with a little butter.

Recipe for Chocolate Chip Scones

Ingredients:

3 cups all-purpose flour
1 tablespoon baking powder
2 sticks unsalted butter, room temperature
1/4 cup plus 2 tablespoons sugar
3 eggs
1/3 cup plain low-fat yogurt
3/4 cup

Directions:

Preheat oven to 350 degrees.

Whisk together flour and baking powder in a medium sized bowl.

In the bowl of a stand mixer, beat the butter until creamy. Add sugar and beat 3 minutes on high until pale and fluffy.

Add eggs one at a time, mixing well after each addition.

Slowly add the flour and baking powder mixture into the egg mixture, blending well.

Then add yogurt, again mixing until blended. Fold in chocolate chips until blended throughout the dough.

Refrigerate for at least 1 hour. (This recipe may be made in advance and refrigerated overnight.)

When ready to bake, on a floured surface, roll dough out in a rectangle shape, 1/2 inch thick and 4 inches wide. With a knife, cut the dough into triangles. Bake for 18-20 minutes.