Peanut Butter Oatmeal Ball

When I first saw this post  about these delicious Peanut Butter Oatmeal Balls..I had to try them out.  First, they have peanut butter in them. Everyone knows that one of my weaknesses is peanut butter. Wait..you didn’t know that? Oh. Well, now you do. And now you know that if you offer me peanut butter on a spoon, I’ll gobble it up. Or peanut butter on a popsicle stick, I’ll take that as my cue to make toast and spread pb all over it.  The best thing for all of us would be to just put the peanut butter down, and walk away.  But we’re not talking about that. We’re talking about these yummy peanut butter oatmeal balls.

I love that you can have these for a breakfast, snack, or a “I’m-trying-to-be-good-” dessert.  The real test came when I offered them to my kids.  Would they like them? Would they throw them at me? Answer: They LOVED them. (I can safely come out of hiding. Whew!)

Here’s the recipe in its original form.  I did make a few changes (added in italics).  Overall..perfection and delicious. 

Ingredients:
3/4 cup rolled oats
2 tablespoons unsalted, roasted sunflower seeds
2 tablespoons pistachios, chopped (I didn’t have any, so I used chopped peanuts)
1/4 cup dried cranberries, roughly chopped
1/4 cup dried blueberries, roughly chopped
2 tablespoons ground flaxseed
1/2 teaspoon kosher salt (I left this out because of the salt on the peanuts..I figured I didn’t need it. It’s up to you.)
1/2 cup creamy peanut butter
1/4 cup chunky peanut butter
1 tablespoon honey
1/2 teaspoon vanilla extract

 The How-To:

*In a large bowl, combine all ingredients making sure to evenly distribute all the ingredients.  
*Roll some of the dough between your hands, if it sticks together it is ready to go. If it feels too dry then add a bit more peanut butter or honey. If it is too wet add extra oats or flaxseed.  
*Line a baking sheet with parchment paper. Roll a heaping tablespoon of dough into a 1½-inch ball and then place it on the prepared baking sheet. Repeat with the remaining dough. Chill in the refrigerator at least 30 minutes before serving. Store in airtight container in the refrigerator for up to 2 weeks.

I really, REALLY like the dried cranberries and blueberries in this recipe.  It adds a little sweetness to the peanut/oatmeal flavor. My mouth may or may not be watering just thinking about this…
For a quick, easy and super yummy treat, make these. And send me any left overs.  (Did I mention I loved peanut butter?)

As Good As Jamie Cookie

So, you’re wondering about this title, aren’t you? So I have a BFF who is sweet, amazing, and just the best ever. Her name is…wait for it…Jamie! WhenI made these cookies, I thought, “These are as good as Jamie! Sweet, amazing and just the best ever!” Hence the name, “As Good As Jamie Cookies”.  However, the other name for them is ‘Rocky Mountain Cookies’.   and as much as I like that name, too..I think I’ll stick with the name I came up with for this one.

Moving on..

The thing that will jump out and surprise you the most is that these cookies are made with Rice Crispy cereal. Yes. You read it right…RICE CRISPY! Um..can it get any better? What? You’ve never made cookies using Rice Crispy’s before? Well..let me shed a little light on the subject.  Rice Crispy’s add this..airy, crunchy texture. However, these cookies aren’t crunchy and hard..they are light and fluffy and full of little bubbles of crispiness.  I know this is confusing, but I promise you will love them. (If you don’t, you may send me your un-eaten cookies..I got your back.) 

As Good As Jamie Cookies:
1 cup sugar
1 cup light packed brownsugar
1 cup butter, softened
2 large eggs
1 teaspoon vanilla
2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 baking powder
2 cups old-fashion oatmeal
2 cups Rice Crispy Cereal
2 cups chocolate chips (I won’t stop you at just 2 cups, though.. :D)

Preheat oven to 350*

*In a large bowl, cream together the sugar and butter until light and fluffy.
*Add eggs and vanilla. Beat well
*Add flour, baking soda, salt, and baking powder to butter/sugar mixture
*Mix
*Fold in oats, cereal, and chocolate chips
*Drop tablespoonfuls of the cookie dough onto highly greased or lined (with parchment paper) baking sheet
*Bake for 10-12 minutes until cookies are lightly golden but still soft.
*Cool slightly, then transfer to a wire rack to cool completely

**I used my tablespoon to scoop the dough and this recipe made 5 dozen cookies.**