My friend Margarita, made these cookies a few weeks ago and shared them with me, and OMG!!!! I was in shock at how good they were for cookies made with rolled oats and no flour. The entire week after, I could not stop thinking of them. So far we have made them 2 times already. This is probably one of the best recipes I have shared with you, honestly. They remind me of protein bites but even better!!! Bon Appetit!!
Adapted from ambitious kitchen
Ingredients
- 1 cup natural creamy peanut butter
- 2/3 cup packed dark brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 3/4 cup rolled oats (gluten-free if desired)
- 1/2 teaspoon baking soda
- 2/3 cup chocolate chips, dairy-free if desired
- Flakey sea salt for sprinkling on top
Instruction
Preheat oven to 350 degrees F.
Line a baking sheet with parchment paper.
In a small bowl mix together the oats and baking soda; set aside.
In a large bowl mix together peanut butter, brown sugar, eggs and vanilla until smooth. Mix in dry ingredients with a wooden spoon, then gently fold in chocolate chips.
Roll cookies into 2-inch dough balls and place 2 inches apart on the prepared baking sheet. BARELY flatten the top of the cookie with your hand. The dough should be pretty sticky so if you find this method annoying, simply use a cookie scoop to drop the cookie dough onto the prepared baking sheet. The cookies may not be as round in shape and perhaps a bit thicker, but that’s okay, they will still be delicious!
Bake cookies for 9-12 minutes and remove when edges barely begin to turn a golden brown. The cookies may look a little underdone, but they will continue to cook once you remove them from the oven.
Cool for 5 minutes on the cookie sheet then transfer to a wire rack to cool completely. Sprinkle each cookie with flakey sea salt. Repeat with the remaining cookie dough. Makes 16-20 cookies.
Recipe Notes
You can use less sugar or less chocolate chips — I have tried using 1/2 cup of sugar and 1/2 cup chocolate chips and they turned out great.
Feel free to substitute almond butter or another nut butter in replace of peanut butter.
For the past 2 days, I saw 2 incredible rooms with the most beautiful geometric rugs. It really got me thinking..do I need a geometric rug? Maybe on my stairs or in my office. YES!! I think I do. I of course went to Google for some inspiration and found some really fab options. Statement rugs are in!!! They are all the rage and I need to hop on this wagon for sure!! The David Hicks carpets are my absolute favorites. I definitely like the hexagon design but they all are beautiful!!! I have to say, as usual, I saved the best for last. The room designed by Nina Draddy stopped me in my tracks. I love love love it. That is exactly how I want my office to look….someday!!!!!
My Favorite by Nina Draddy Designs…. This is what my new home office is going to look like!!!
If you have been following me for a while you know how much I LOVE my friend Karen Schultz’s tomato sauce affectionately known as Gramma Napoli. Soon after launching her sauce business, Karen decided to bottle her amazing Lemon Vinaigrette. I have known people all around Rye and beyond not only using this for salads but it also makes the best marinade for fish and chicken. AND I could never ever forget her Yummy crumb cake. My husband’s personal favorite ( and he will be getting one for Valentine’s). Karen also gives the best cooking classes. So if you get a group of friends together, Karen will put together a really great customized menu of 3 easy family-friendly dinners. It is AWESOME!! But honestly, everything Karen makes is “made with love” and every now and then she shares a recipe with us. I am dying to make her mom’s Chicken Scallopini. OMG! It looks delicious..Check out Karen’s website to learn more and shop all of her treats. She offers free home delivery to lower Westchester and Greenwich as well as shipping across the US.
Here is a special tip from Karen for you..The trick is to keep a couple of dozen pounded chicken cutlets shrink wrapped in your freezer for quick de-thawing. Karen’s favorite place to stock up is at Pete’s Meat Market on Arthur Ave! All you need to do is add rice and a green veggie for the perfect dinner!!!
Ingredients
6 pounded chicken breasts
¼ cup of flour
1 ½ tsp garlic salt
¼ tsp paprika
¼ cup butter
3 T water
1 T lemon juice
¼ tsp instant chicken bouillon
4 thin lemon slices
parsley
Directions
Mix flour, garlic salt and paprika.
Coat chicken with flour mixture. Brown chicken in butter in 10 inch skillet.
Remove chicken from skillet to serving platter and keep warm.
Stir water, lemon juice and bouillon into skillet, loosening brown particles on bottom. Add lemon slices and heat over low heat 1 minute. Pour broth on chicken garnish with lemon and parsley.
serves 4
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You can never have too many hearts or too much chocolate!!!! That is why I love Valentine’s Day. It is such a wonderful holiday to celebrate all the ones that you love. Here are a bunch of sweet gifts for all the special people in your life. I am planning in buying that pretty agate cheese platter and making a yummy charcuterie platter for my family. My daughter would love that waffle maker for treats for her and her roommates. I have heard only amazing things about the new Dry Bar round hair drying brush. The new Diptyque candle had been on my list too. Happy Heart Shopping!!
Coat//Brush//Cotton Candy//Waffle Maker//Candle//Backgammon////Zip Front Sweater//Heart Ring//Pearl Ring//Nail Polish//Heart Sweater//Candy Box//Loop Earrings//Cheese Board
A friend recommended this week’s book to me. It Ends With Us by Colleen Hoover and I was at first hesitant to post about it. The storyline is tough and can be difficult to read but really grabs your heart and you will come away spellbound and loving it and also the characters, even the ones who are the most flawed.
Combining a captivating romance with a cast of all-too-human characters, Colleen Hoover’s It Ends With Us is an unforgettable tale of love that comes at the ultimate price.
Lily hasn’t always had it easy, but that’s never stopped her from working hard for the life she wants. She’s come a long way from the small town in Maine where she grew up—she graduated from college, moved to Boston, and started her own business. So when she feels a spark with a gorgeous neurosurgeon named Ryle Kincaid, everything in Lily’s life suddenly seems almost too good to be true.
Ryle is assertive, stubborn, maybe even a little arrogant. He’s also sensitive, brilliant, and has a total soft spot for Lily. And the way he looks in scrubs certainly doesn’t hurt. Lily can’t get him out of her head. But Ryle’s complete aversion to relationships is disturbing. Even as Lily finds herself becoming the exception to his “no dating” rule, she can’t help but wonder what made him that way in the first place.
As questions about her new relationship overwhelm her, so do thoughts of Atlas Corrigan—her first love and a link to the past she left behind. He was her kindred spirit, her protector. When Atlas suddenly reappears, everything Lily has built with Ryle is threatened. – Amazon.com
For more information or to purchase this book, click HERE.
I am still in the soup making mode here. I have been dying for a really good pea soup recipe. The other day I found Ina’s recipe and was so intrigued since people said that it is the best version yet! If pea soup is not your thing, I am including my Chicken and Dumplings recipe…it is a staple in our house and a favorite for everyone who makes it. Back to the pea soup, it is so easy to make. It’s quick and comes out so thick and hearty. The secret is letting it simmer nice and slow. Bon Appetit!!!
1 cup chopped yellow onions
2 cloves garlic, minced
1/8 cup good olive oil
1/2 teaspoon dried oregano
1-1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 cups medium-diced carrots (3 to 4 carrots)
1 cup medium-diced red boiling potatoes, unpeeled (3 small)
1 pound dried split green peas
8 cups chicken stock or water
In a 4-quart stockpot on medium heat, saute the onions and garlic with the olive oil, oregano, salt, and pepper until the onions are translucent, 10 to 15 minutes. Add the carrots, potatoes, 1/2 pound of split peas, and chicken stock. Bring to a boil, then simmer uncovered for 40 minutes. Skim off the foam while cooking. Add the remaining split peas and continue to simmer for another 40 minutes, or until all the peas are soft. Stir frequently to keep the solids from burning on the bottom. Taste for salt and pepper. Serve hot.