Homemade Oreos

Weekend highlights:

Granola for dinner. French fries for dessert.

Reading The Help.

Dinner with Cleo Delphine and Vida Jewel (and Seleta and Jesse).

Oversized hat optional.

Cuddles. Flowers. Flours.

Morning runs.


Dinner from the grill (and bleu cheese grits):

Dinner for two

Oh, and homemade oreos. Definite highlight.

What surprised me most about these cookies is how easy they were. Something about homemade oreos seems like it would be complicated. Probably because if you look at the ingredients label of real oreos it’s kind of scary. What exactly is high oleic canola oil? Vanillin? Oh and don’t forget the high fructose corn syrup (because sugar wasn’t enough).

Listen. I love real oreos as much as the next girl. I’m just saying. Do yourself a favor and reduce the amount of high fructose corn syrup in your diet. Make these instead.

These chocolate cookies alone are gooooood. And the oreos keep surprisingly well! In fact, I think they might even be better after a couple of days. Like wine… a cookie that gets better with age.

Recipe adapted from Smitten Kitchen


1 1/4 cups all-purpose flour

1/2 cup unsweetened cocoa powder

1 tsp baking soda

1/4 tsp baking powder

1 1/4 cups sugar

1/2 cup plus 2 tablespoons (1 1/4 sticks) room temp butter

1 large egg


1/2 stick butter

1/4 cup vegetable shortening

2 cups sifted confectioners sugar

2 tsp vanilla extract

For the cookies:

Preheat oven to 375. Line cookie sheets with parchment paper.

Put flour, sugar, cocoa powder, baking soda, and baking powder in the bowl of your mixer. Mix on low to fully combine. While on low speed, add your butter then the egg. Mix and mix until dough comes together in a ball.

Place rounded teaspoons of dough on cookie sheets about 2 inches apart. Now, I don’t usually use a measuring spoon for cookies but for these I did because I wanted them to be small and I usually get a little carried away 🙂 Slightly flatten the tops of the cookies (my friend had a good idea if you have a cool stamp, you could try stamping the tops like an oreo!). Bake for 8-9 minutes, rotating halfway. Let cool for a minute on the tray and then transfer to a rack.

While the cookies are cookin, use a mixer to mix together the butter and shortening. Gradually mix in the sugar and vanilla. Turn the mixer on high and beat for a few minutes to make it light and fluffy.

Use a knife or small spatula to apply about a tablespoon of filling in between two cookies. The filling recipe makes just about the perfect amount of filling for all the cookies.

Get a glass of milk and enjoy!


PB Sammy Cookies

Can we talk about peanut butter for a second?

Is that even a real question? As you may recall, I. Love. Peanut Butter. I cannot imagine children who are allergic to peanuts. It must be tramatizing.

Sorry. That was mean. I just can’t imagine my life without pb! Something as good as peanut butter deserves a top-ten list:

Top 10 Reasons I love Peanut Butter:

10. You can pair peanut butter with meat.

9. You can pair peanut butter with vegetables.

8. You can pair peanut butter with fruit.

7. You can pair peanut butter with grains:

Put peanut butter in your oatmeal! Do it!

6. You can pair peanut butter with dairy. (That’s every food group I just paired peanut butter with!)

5. Peanut butter can be eaten with lots of different devices: knives, spoons, forks, fingers

4. There is a peanut butter for everyone!

I like the fake kind for baking

3. I eat peanut butter when I’m happy!

2. I eat peanut butter when I’m sad!

1. Number one reason I love peanut butter? It can be nutritious. It can be unhealthy. It can be anything you want it to be! What’s not to love?

These cookies are kind of like home-made Nutter Butters.

I’m into that.

I’m going to go ahead and confess right now that I used granulated sugar in the filling by accident (as opposed to confectioners). It was grittier. But no less delicious. Peanut Butter. Somethin to stand for:

Recipe from here.

1/2 cup (1 stick)

butter, at room temp

3/4 cup smooth peanut butter

1/2 cup granulated sugar

1/2 cup firmly packed brown sugar

1 egg

1 1/2 cups flour

1/2 tsp baking powder

3/4 tsp baking soda


2 cups crunchy peanut butter

1/2 cup butter, at room temp

1/4 cup heavy whipping cream

1/2 cup powdered sugar

1/4 cup firmly packed brown sugar

1 teaspoon vanilla extract

Preheat oven to 375. Line baking sheets with parchment.

In a mixing bowl, mix butter and peanut butter until fully combined (about 2-3 minutes). Add granulated sugar and brown sugar and mix until light and fluffy. Then add the egg and beat for another minute.

In a separate bowl, whisk together flour, baking soda, and baking powder. Gradually add to your peanut butter mixture with mixer on low speed. Refridgerate for 30 minutes.

While the cookie dough is chillin, make your fillin:

Beat together peanut butter, butter, and heavy cream for about 2 minutes. Add the rest of the ingredients and mix until fully combined.

When the dough is chilled, drop about 1 tbs of slightly rounded dough onto cookie sheets about 2 inches apart. Dip a fork in granulated sugar and press down slightly on the tops to get your fork-marks. Bake for 7-10 minutes.

Let the cookies cool for as long as you can stand it on a rack. Use a knife to put about 1.5 tbs (or as much as you like!) on the bottom side of one cookie and top with the bottom side of another cookie! This just got good! (I had pleeenty of leftover filling so don’t be shy with it!)

Bon Appetit!

Classic Cookies: Oatmeal Raisin

I don’t know why it’s taken me so long to share these. They are a constant in the kitchen of Hayley.  These are easy to pull together and don’t require refrigeration of the dough. Brett has said these are his favorite cookies ever… maybe you don’t know B, but that’s saying a lot coming from this guy.

After last post I’ve decided I should include more wonderful things about California (so far I’ve mentioned lemons, beaches, and the weather) to convince everyone I know to move to this glorious state. And if you’re already here, you can gloat right along with me.

Today, I’m featuring nature in California… first, our state flower:

That’s the California Poppy. Cute as can be. Happy and yellow-y orange and pops up everywhere to brighten your day!

Now, I work in an office building that is in an “office park” but that doesn’t mean I don’t get to see wildlife. Exhibit A:

Mama, Papa, and baby ducks! Just strolling past my window. On a daily basis! They have been fun to watch… they’re practically adults now! They grow up so fast!

Here’s a glimpse from one of my runs. There are trails upon trails upon trails for runners/bikers here. I am spoiled rotten. Also spoiled by weather suitable for running 12 mo/year. No need for a gym membership!

A lot of times I make a half batch of these cookies to A) keep us from becoming fat kids and B) use less of my ingredients supply.

For this batch, I used golden raisins, but I think I prefer the normal kind…

Recipe adapted from Grand Central Baking:

1 3/4 cup flour

1 tsp baking soda
1/2 tsp cinnamon
1 tsp salt
1 cup butter at room temp
1 cup sugar
1 cup packed light brown sugar
2 eggs
2 tsp vanilla
3 1/4 cups rolled oats
1 cup raisins
Preheat oven to 350 and line two baking sheets with parchment paper.
Whisk together the flour, baking soda, cinnamon, and salt. Set aside.
In the bowl of  a mixer, mix together butter, sugar, and brown sugar until light and fluffy (2-4 minutes). Add eggs, one at a time, fully incorporating the first before adding the second. Then add vanilla and mix.
Mix in the dry ingredients gradually in 2-3 batches. Then, in the bowl the dry ingredients were in, mix the oats and raisins with your hands. Mix in the oats and raisins to the dough all at once with the mixer on low, or with a rubber spatula.
Take about a 1.5-2 tbs clump of dough for each cookie about 2 inches apart and pat slightly on the top to just give the dough and idea of what it should be doing when it bakes. Bake for 8 minutes, rotating the tray halfway.
After you pull them out of the oven, let them rest for a couple of minutes on the tray, then transfer them to a wire rack for cooling. You should probably eat one (or three) at this point too.

Good morning, Good morning!

Hello there. I hope you’ve had a nice day so far. I expect there’s about 3 of you reading this… and you’re all on the east coast so you’ve been up and at em for a while now which is why writing a post about chocolate chip cookies is entirely appropriate (for those of you with me on the west coast, breath easy because cookies are a perfectly acceptable choice for breakfast, ok!?).

We all have different ideas of what a chocolate chip cookie should be. Some want something gooey and big enough that you can say you only ate one (but are still soaring on your sugar high). Others want a small bite that is crunchy and you can eat 4 and not feel so bad.

These are what I want. Small in diameter, but have some good height. They’re soft and have too many chocolate chips in each because let’s be honest, the cookie is mostly serving as a delivery device for the chocolate (and in this case, walnuts too). Brett insisted on walnuts.  Next time, I think I’ll toast them.

Walnuts and Chips. Friends Forever.

 Now what I’m about to tell you is going to be hard to take. Are you sitting down? This cookie dough… is not very good to eat raw. I know, I know. It’s practically against my religion and is almost a reason to go find another recipe. After all, raw dough consumption might be my favorite part about baking. You’ll take a bite of this dough and think they aren’t worth it.

They are. Trust me.

Add eggs one at a time...

Almost in the oven.

Cooled and ready for consumption.



1/2  cup butter, melted (1 stick)

3/4 cup brown sugar

3/4 cup sugar

2 eggs

1 tsp vanilla

1 bag chocolate chips (semisweet or milk chocolate)

2 and 1/4 cup flour

3/4 tsp baking soda

pinch salt

Preheat oven to 375. Line cookie sheets with aluminum foil (shiny side up).

Mix together sugars and melted butter. Add eggs one at a time. Add vanilla (note, you can never have too much vanilla).

Combine flour, baking soda, and salt. Add in 2-3 batches with mixer running. Fully incorporate each batch before adding the next.

Stir in your chips (because of the quantity, I use this mixer for this) and walnuts if using.

Arrange dough on cookie sheets. About 2-3 tbs of dough per cookie. They can be very blob-like, and then just push the tops down a little to flatten. These little babies don’t spread very much while cooking so don’t be afraid to put them a little close to eachother.

Bake for 12 (ish) minutes. They won’t get super dark so the best way to judge is just looking at them to see if they have any uncooked dough peeking through. They will brown slightly. Let them cool for a little on the trays and then move them to a cooling rack.