Saturday, November 22, 2014

Cookie Season - Oatmeal M&M Butterscotch Cookies

It is always cookie season around here.

Everybody in my house loves a good cookie.  I imagine that is true for most households.  I like to give away treats of cookies and candies to my co-workers, friends, and neighbors this time of year.  I am going to do my best to get a post to you every week in case you want to share in  gift giving.

I came up with these cookies on whim one day that my son was home with me.  He loves to help out in the kitchen and I knew he would enjoy the colorful mini M&M's.  Well I loved these cookies just as much as he did and so did everybody we shared them with.    I highly recommend these.  They are chery, crunchy, sweet, and salty. 

Also, I have a tip for you when it comes to holiday cookie making.  Baked your desired amount of cookies.  I typically bake one dozen.  Scoop all the remaining cookie dough into round balls and lay them on a parchment lined cookie sheet.    Put the parchment lined sheet with the cookie dough balls into the freezer for 20 minutes.  After 20 minutes (it is okay if it is longer, I have accidentally left them over night), put the cookie dough balls in a plastic freezer bag.  They will store for months if needed.  When you want to bake for Company, your family, or to give away, just set them on your cookie sheet frozen and let thaw slightly for 15-20 minutes.   Bake as suggested in the recipe.  It may need an extra minute or two.

Oatmeal M&M Butterscotch Cookies
recipe by Baked Perfection

makes approximately 4-5 dozen cookies

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 cup (2 sticks) butter, softened
2/3 cup granulated sugar
2/3 cup packed brown sugar
2 eggs
1 1/2 teaspoon vanilla extract or grated peel of 1 orange
3 cups quick or old-fashioned oats
1 cup butterscotch chips
1 cup miniature M&M candies

Preheat oven to 350 degrees Fahrenheit. 

Combine, flour, baking soda, salt and cinnamon in small bowl. Beat butter, granulated sugar, brown sugar, eggs and vanilla extract in large bowl. Gradually beat in flour mixture. Stir in oats, butterscotch chips, and M&M's. Drop by rounded tablespoon onto ungreased baking sheets.

Bake for 10-12 minutes. Cool on baking sheets for 1 - 2 minutes; remove to wire racks to cool completely.

Saturday, November 1, 2014

Oreo Rice Krispie Treats and Jif® Give Away Winner

Simple and Sweet.

















These are so simple, delicious, and fun.  I rarely make cereal treats and thought it would be a fun way to use some leftover Oreos.  Let me tell you, I was right.  My two year old son helped me make these, which goes to show how simple they are.  You can really mix just about anything into these.  I know leftover Halloween Candy would work extremely well!

See below for Give Away Winner!

Oreo Rice Krispie Treats
recipe adapted from Kelloggs

  • 3 tablespoons butter
  • 1 package (10 oz., about 40) JET-PUFFED Marshmallows
  • 6 cups Kellogg's® Rice Krispies® cereal
  • 2 cups chopped Oreos®

  • Spray a 13x9 glass baking dish and rubber spatula with non stick spray.

  • In a medium sized sauce pan over low heat, add butter to melt. Once melted add marshmallows and stir continuously until the marshmallows have reached a smooth consistency. Remove from heat and fold in the cereal and Oreos® until completely coated.  Add the mixture to the greased baking dish and smooth out evenly. Allow to cool before cutting into squares.


















Give Away Winner:

We have a winner!  Thanks to all who entered the Jif® Irresistible Peanut Butter Cookie Give Away.  I have a ton of fun reading about your favorite cookies.  The winner of the Give Away is TiffanyM who said "Mine are chocolate chip cookies. I've got a recipe that makes 8dozen so when I make them I have lots to spare."  Please email me at bakedperfection@gmail.com so I can get the prize pack to you!

Saturday, October 18, 2014

Jif® Irresistible Peanut Butter Cookies and a Give Away

Can't keep my hand out of the cooke jar.






































I love cookies, always have and always will.  As you know from the numerous posts on this blog I also love peanut butter.  We go through a jar a week in our house.  It is a passion shared by my husband, son, and I.  Hopefully our daughter will love it too when she is old enough to eat it.  I love peanut butter so much, I have actually nicknamed my son "peanut butter".    Not long ago Jif® contacted me asking if I would be interested in writing a review of their famous Irresistible Peanut Butter Cookies and hosting a Give Away.  Jif®  just happens to be the only peanut butter I use for baking so I was instantly eager to work with them.  I actually made these cookies twice.  The first time I used butter since I almost always use butter in a recipe that calls for shortening.  The cookies were good, but nothing to brag about.  I made them again following the recipe exactly using shortening and let me tell you it made a difference.  They were crispier on the outside, softer in the middle,  held their shape better, and overall just more delicious.  My son helped me make these.  He is only two and already has a passion for cooking and baking.  I love the memories he and I are making together.  I highly recommend you give these a try.  (see details below on the Give Away)

Jif® Irresistible Peanut Butter Cookies
recipe from Jif® 

  • 3/4 cup Jif® Creamy Peanut Butter
  • 1/2 stick Crisco®  All-Vegetable Shortening

  • 1 1/4 cups firmly packed brown sugar
  • 3 tablespoons milk
  • 1 tablespoon vanilla extract
  • 1 large egg
  • 1 3/4 cups Pillsbury BEST® All Purpose Flour
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon salt

  • Heat oven to 375°F. Combine peanut butter, shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg. Beat just until blended.
  • Combine flour, baking soda and salt. Add to creamed mixture at low speed. Mix just until blended. Drop by rounded tablespoonfuls 2-inches apart onto greased baking sheet. Flatten slightly in a crisscross pattern with tines of fork.

  • Bake one baking sheet at a time 7 to 8 minutes, or until set and just beginning to brown. Cool 2 minutes on baking sheet. Remove cookies to cooling racks to cool completely.

  • Give Away Details


  • The Give away includes everything pictured above:

  • Jif® Peanut Butter
  • Crisco® Baking Sticks All-Vegetable Shortening
  • Pillsbury BEST® All Purpose Flour
  • Jif® Apron
  • Cookie Jar
  • Branded Fork for Cookie imprint


All you have to do to enter the give away is leave a comment on this post telling me your favorite cookie.  Additionally, if you like Baked Perfection on Facebook and comment there, you will get a second entry.  All entries must be received by midnight on Friday October 24th.  I will announce a winner (through blog post) the following week.