Deep Dish Chocolate Chip Cookies

From the name I thought it was going to be cooked in a skillet, but weekend plans change and this worked out better. Cookies made in tins in a toaster oven!

Recipe taken from here.


  • 1/2 cup butter, room temp
  • 1/2 cup light brown sugar
  • 1/3 cup sugar
  • 1 tsp vanilla/rum
  • 1 egg
  • 1 cup flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1 cup of chocolate chips


1) Heat the oven to 375F/170C or toaster oven to 140C.

2) Stir the butter in a large bowl to make it creamy.

3) Add the sugars and mix until combined.

4) Add the vanilla and egg and mix until combined.

5) Add half the flour and mix until combined.

6) Add the rest of the flour, salt and baking soda and mix until combined.

7) Add the chocolate chips and mix.

8) Press into baking tins and bake for 15 minutes, until the top is starting to brown.

9) Serve with vanilla ice cream.

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PB and Nutella Cookies

I looked at bunch of different recipes because I wanted to make peanut butter cookies, but something with chocolate chips, and something with oats because I have too much…nutella would be nice too. Until I realized I didn’t have much peanut butter or nutella…These were for pot luck.


  • 1/4 cup white sugar
  • 1/4 cup light brown sugar
  • 1/2 cup butter, softened
  • 1 egg
  • 1 tsp vanilla/rum
  • 1/3 cup peanut butter
  • 1/3 cup nutella
  • 1 cup flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup oats
  • 1 cup chocolate chips


1) Preheat the oven to 350F/170C or toaster oven to 140C.

2) Mix the sugars and butter.

3) Add the egg and vanilla.

4) Add the peanut butter and nutella.

5) Add the flour, baking soda, salt and oats.

6) Add the chocolate chips.

7) Make into balls about 1 TBSP big and place on tin foil.

8) Bake for 10-15 minutes or until you can see that the bottoms are browning a bit.

9) Allow to cool slightly before removing from the tin foil.

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Peanut Butter Oatmeal Cookies

Recipe taken from here. I’m excited to eat these for breakfast for a week.


  • 3 bananas, mashed (easier with your hands)
  • 3/4 cups peanut butter
  • 1/2 cup raisins
  • 2/3 cups packed brown sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 3 cups oats
  • 1 tsp baking powder (if you only have baking soda do NOT triple it)
  • 2 tsp cinnamon
  • 1/2 tsp salt


1) Preheat the oven to 350F/175C or toaster oven to 140C.

2) Mix the bananas, peanut butter, raisins, brown sugar, egg and vanilla.

3) Add the oats, baking powder, cinnamon and salt.

4) Make tablespoon sized balls and bake on a tray with tin foil for 10-15 minutes. You can let them stay soft or get a bit crispy!

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Best So Far Chocolate-Chip Cookies

Taken from It Must’ve Been Something I Ate by Jeffrey Steingarten. He’s got tons of recipes in that book and it’s a great easy read. Made for a friends birthday!

I used just under the correct amount of flour….and they ran all over the baking tray and that’s why they are square in the photos. I had to cut them apart.


  • 2 cups of flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 cup butter
  • 3/4 cup sugar
  • 3/4 cup light brown sugar
  • 1/4 cup dark brown sugar
  • 1 tsp vanilla extract
  • 2 TBSP water
  • 1 egg
  • 1 1/2-2 cups chocolate chips: I used dark chocolate, milk chocolate, white chocolate, homemade nutella chips
  1. 1 cup of nutella
  2. 1/4 cup butter


1) To make the nutella chips melt the butter and nutella in a pan.

2) Pour over tin foil and freeze for 2 hours.

3) Chop into pieces.

4) Preheat the oven to 375F/190C or toaster oven to 140C.

5) In a small bowl, mix the four, salt and baking soda.

6) In a large bowl mix the butter and sugars (all 3).

7) Add the vanilla, water, and egg.

8) Add the flour mixture.

9) Add the chocolate chips

10) Bake for 10-12 minutes.

11) Allow to cool.

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Chocolate Peanut Butter Oatmeal Cookies

Mouthful to say the name, but there’s a lot of stuff in these cookies. Don’t eat a mouthful and try to say the name though. Recipe taken from here.


  • 1/2 cup butter, room temperature
  • 1/2 cup white sugar
  • 1 1/4 cup brown sugar
  • 1/3 cup peanut butter
  • 1 egg + 1 egg yolk
  • 2 tsp vanilla
  • 1 cup oatmeal
  • 1/2 tsp baking soda
  • 1 1/4 cup flour
  • 1 cup chocolate chips, I used dark chocolate
  • 1 cup white chocolate chips, raisins and cranberries (you can leave this out or add different things, like nuts or seeds or other dried fruit)


1) Preheat the oven to 325F/160C or the toaster oven to 130C

2) Mix the butter and the sugars.

3) Add the peanut butter and mix.

4) Mix in the egg, egg yolk and vanilla.

5) Add the oatmeal and baking soda and mix until combined.

6) Slowly add the flour, I did it in 1/2 cup, 1/2 cup, 1/4 cup batches.

7) Add the chocolate chips and whatever else you are adding. This part I found was best to do with my hands.

8) Make the dough into just-larger-than-golf-ball-sized balls and place onto a tinfoil lined cooking tray and cook for 10-12 minutes.

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Chocolate Peanut Butter Cookies

Who doesn’t love chocolate or peanut butter? If you’re allergic, that doesn’t count. No eggs, no flour too!

Recipe taken from here.


  • 1 cup + 2 TBSP peanut butter (not natural, it separates too easily)
  • 1 cup packed light brown sugar
  • 1 egg
  • 1 tsp vanilla
  • 1/2 cup cocoa powder
  • 1 tsp baking soda


1) Mix the peanut butter, brown sugar, egg and vanilla.

2) Add the cocoa powder and baking soda. Mix slowly as the cocoa powder will try to fly out of the bowl.

3) Make the dough into 12-15 balls and flatten with a fork. Place on a plate, cover and refrigerate for 2 hours – 5 days.

4) Heat the oven to 350F/170C or a toaster oven to 130C.

5) Place the cookies on a baking tray with parchment paper and bake for 8-10 minutes, or until the cookies are hard on the outside but still soft in the middle.

10) Let cool for 5 minutes before removing from the tray.

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Sugar Cookies

I wanted to make sugar cookies a few weeks ago, but went for Nutella instead. Then I STILL wanted to make sugar cookies.


  • 1/2 cup butter, room temperature
  • 1 cup sugar
  • 1 egg
  • 1 tsp vanilla
  • 2 cups flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • whatever toppings you like! coconut, sprinkles, lemon, frosting (but I have no powder sugar)


1) Cream the butter and sugar together.

2) Add the egg and vanilla and mix.

3) Slowly add the flour, baking powder and salt. I did it 1/2 cup at a time and mix slowly so as to not have flour go EVERYWHERE.

4) Divide the dough in half and flatten into disks.

5) Wrap in plastic or foil and place into a resealable plastic bag and freeze for 20 minutes – 3 months.

6) Preheat the oven to 235F/162C or toaster oven to 130C.

7) Let dough stand for 5-10 minutes.

8) Roll the dough out on flour and cut into shapes.

9) Bake on tin foil for 10-20 minutes depending on the size of your cookies, rotating halfway though.

10) Cool completely and decorate. Mine came out a bit burnt in areas because of the shapes (see elephants nose)

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