Oatmeal Pumpkin Chocolate Chip Cookies

 

I made these cookies for a Halloween party my sister-in-law had this weekend. I tweeked a recipe I already had, to use whole wheat flour and added oats. I really like heartiness the oats give it. This cookie has a cake like texture. I am still looking for a oatmeal pumpkin chocolate chip cookie recipe that has a cripy outside and chewy inside. This recipe makes alot of cookies. You can freeze the extras for later, share some with your neighbors, or cut the recipe in half.

Oatmeal Pumpkin Chocolate Chip Cookies
Submitted by Kelly Marsden

1 1/2 cups butter (3 sticks)
2 cups dark brown sugar
1 cup white sugar
1 large can pure pumpkin
3 tsp. vanilla
2 cups whole wheat flour
3 cups rolled oats
3/4 tsp. salt
3 tsp. baking soda
3 tsp. cinnamon
1 tsp. ground nutmeg
2 cups semi-sweet chocolate chips


Pre-heat oven to 350 degrees. Cream together butter and sugar in kitchen aid mixer. Next mix in pumpkin and vanilla until smooth. In separate bowl combined dry ingredients whole wheat flour, rolled oats, salt, baking soda, cinnamon, and nutmeg. Slowly add dry ingredients to pumpkin mixture until well combined. Stir in chocolate chips. Drop dough (approx two tablespoons) onto ungreased cookie sheet. Bake at 350 for 20 minutes. Makes 6 dozen cookies.

Easy Pumpkin Chocolate Chip Cookies

 

After preschool this week I wanted to make a fun fall recipe with my two girls. They love to help me in the kitchen. I wanted a really easy one that they could help me make. They are only four and two so it had to be super simple. This yummy cookie recipe only has three ingredients so it was just perfect. They are also low fat!

Pumpkin Chocolate Chip Cookies
Submitted by Kelly Marsden

1 box Spice Cake mix
1 15 oz. can pure pumpkin (not the pumpkin pie one)
1 cup semi-sweet chocolate chips

Pre-heat oven to 350. Dump cake mix and pumpkin into a bowl and mix together well. Add chocolate chips and stir. Drop dough on greased cookie sheet. Bake for 18-20 minutes. Remove from oven let sit on cookie sheet for few minutes then place cookies on cooling rack. Enjoy warm right out of the oven! Makes approximately 30 cookies.

Death by Chocolate Zucchini Cake

 

This summer my mother-in-law gave me a huge zucchini from her garden to take home. We ate half for dinner and with the other half I made dessert. I found this delicious chocolate zucchini cake recipe from Crystal on one of my favorite blog sites Everyday Food Storage. This amazing cake is super moist, ooey and gooey, and oh so chocolaty! The best part about it is that it’s a snack cake…meaning… you don’t have to bother frosting it! I love that it also has whole wheat flour in it, making it healthier too. I doubled the recipe so we were still eating on it a few days later and it was still moist and delicious.

Death by Chocolate Zucchini Cake
Submitted by Kelly Marsden

This makes one 8 inch pan, if you want it for a 9×13 pan just double the recipe.

1/2 cup Brown Sugar
1/4 cup White Sugar
1/4 cup Butter
1/4 cup Oil (or Applesauce)
2 Eggs (if you’re doubling the recipe use 3 eggs)
1 tsp. Vanilla
1/4 cup Buttermilk
1 1/4 cup Whole Wheat Flour
1/2 tsp. allspice
1/2 tsp. cinnamon
1/2 tsp. salt
2 tsp. baking soda
3 Tbsp. cocoa (I used dark chocolate cocoa)
2 cups grated Zucchini
1/2 cup Chocolate Chips

Preheat oven to 325. Cream together brown sugar, white sugar, butter and oil in a large bowl. Add eggs, vanilla, and buttermilk and stir well to mix. In a separate bowl mix remaining dry ingredients together and add to mixture. Fold in grated zucchini. Pour into greased, floured 8 inch round cake pan or 8×8 pan. (If doubling use 9x13 pan.) Sprinkle the top of cake with chocolate chips and bake at 325 for 30-35 minutes or until inserted toothpick comes out clean.

Skor Bar Cake

This cake is know by many names. The Skor Bar Cake, The Ooey Gooey Cake, The Better Than Sex Cake, and The Better Than Almost Anything Cake are just a few. We have made this cake many times in our family. It is definitely a favorite of everyone. It is very rich, so a small piece goes a long way.

Skor Bar Cake
Submitted by Kelly Marsden

1 box German chocolate cake mix
1 14oz. can sweetened condensed milk
1/2 jar caramel, butterscotch or fudge ice cream topping at room temperature
(I prefer Mrs. Richardson's butterscotch caramel fudge all in one topping)
1 8oz. container of cool whip (thawed)
4 Skor candy bars chopped or 8oz bag toffee bits

Bake cake as directed on box for 13x9-inch pan. Remove cake from oven when done and poke top of warm cake every 1/2 inch with handle of wooden spoon. Drizzle milk evenly over top of cake; let stand until milk has been absorbed into cake. Next drizzle with ice cream topping. Run knife around sides of pan to loosen cake. Cover and refrigerate at least 2 hours or until well chilled. Spread cool whip topping over top of cake. Sprinkle with skor bar or toffee chips. Store covered in refrigerator.

Chocolate Chip Toffee Bars

I found this delicious recipe at The Sisters' Cafe. I made it for our family reunion and everyone devoured them. I really like that the recipe is easy to make. I even made one batch with low fat sweetened condensed milk instead of regular sweetened condensed milk and couldn't tell the difference. These bars are simply divine... but very rich! So make sure you have someone to share them with when you make them. The bars are gooey until completely cooled, but then hold together very well when cut. You can even cut them into fun shapes with cookie cutters.

Chocolate Chip Toffee Bars
Submitted by Kelly Marsden

2 1/3 c. flour
2/3 c. brown sugar
3/4 c. butter
1 egg, slightly beaten
1 (12 oz.) pkg. chocolate chips
1 c. chopped nuts - I used pecans, but walnuts or macadamias would be great, too.
14 oz. sweetened condensed milk
10 oz. Skor toffee bits

Stir together flour and brown sugar. Cut in butter until mixture resembles coarse crumbs. Add egg and mix well. Stir in 1 1/2 c. chocolate chips and all of nuts. Reserve 1 1/2 cups of this mixture and press remaining into a greased 9x13 inch pan. Bake for 10 minutes at 350. Pour milk over hot crust and top with 1 1/2 cups toffee bits. Sprinkle remaining crumbs over top plus remaining chips. Bake 25-30 more minutes. Top with remaining toffee bits.