Tag Archives: Peanut butter

Mom’s Favorite Oatmeal Peanut Butter Cookies


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My dear, dear blog. Oh, how I have missed it. Oh, how I have missed cooking and baking! I have had basically no time to do the very thing that always makes me happy: cook. Junior year has been insane. Exhausting beyond imagine. And joy: it’s only the second quarter. And senior fall is supposedly the worst thing ever. Up until today at about 4 pm, all that was on my mind was workworkworkwork. And next week is going to be even more stressful. Sadness.

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The only split second in the grand scheme of the past few weeks where I had to bake was when I made cookies for my team. They were quick, easy slice cookies. And they were amazing. The one in this post was actually the better of the two (probably just because peanut butter is my drug of choice). Funny thing actually. At the little team get-together, I forgot to actually make sure the cookies were put on the table….soooo not many people at them. That’s okay though, because my mom happens to really REALLY like them. She was happy.

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So, if you love peanut butter, make these cookies. They are amazing. I got this recipe from the blog Once A Month Meals. I’ll post the link to the original recipe down at the bottom.

Chewy Oatmeal Peanut Butter Cookies from Once A Month Meals


  • 1 cup (2 sticks) butter
  • 1 cup packed brown sugar
  • 3/4 cup granulated sugar
  • 1 cup peanut butter (I used Trader Joe’s All Natural smooth unsalted peanut butter. You wouldn’t expect it to work in baking. But it worked so, so well).
  • 2 eggs
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup quick cooking oats


Preheat the oven to 350 F.

Combine the flour, baking soda, salt, and oats. Set aside.

In a separate bowl, cream the butter, sugars, and peanut butter. Add in the eggs, and beat until well blended. Add the flour mixture to the butter mixture. Add oats and mix. Drop by the spoonful onto ungreased cookie sheets, about 2 inches apart. Bake for 10 minutes, or until lightly browned.

If you want to freeze them (which you can totally do- I did that), let them cool completely before popping ’em in the ziplock bags and sticking them in the freezer.

This makes about 3.5 dozen cookies 🙂




Peanut-butter Banana Protein Shake



Look at that.  That’s like…more than 25 ounces. It’s HUGE. It’s filling. It’s energizing. And it’s simple. I originally came up with this recipe because I always loved having this “Almond Buzz” protein shake from this place called Embody. It’s a little fitness gourmet shop that has awesome juices, protein shakes, and even some snazzy little food items. However, it’s crazy expensive. Like $7 for a 16 oz shake. And the shake itself is rather thin. Hence, my version that is made at home, similar in calories, and much bigger/more filling!


  • 1 cup unsweetened vanilla almond milk
  • 1 banana, sliced
  • 1 Tbs better ‘n peanut butter
  • 1 scoop (approx. 28 grams) vanilla soy protein powder
  • 1 cup crushed ice
  • 1/2 tsp instant espresso powder

Combine all in blender. Blend to desired consistency. I usually do the mix option, then the liquify option to make sure all the ice is completely smoothed over. Enjoy!

I calculated the calorie count myself because my little spark recipes tool was giving me some trouble-

Total calories: about 295

Total protein: about 27g

Homemade Nut Butter


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I love peanut butter. It is yummy. And gooey. And delicious. And a GREAT thing to use in all types of baking projects. However, there is an issue with big-brand peanut butter companies.  Look on the ingredient list. You’re looking at it? Good. On my jar of peanut butter, it says “Ingredients: Peanuts and sugar” but it ALSO contains some molasses and fully hydrogenated veggie oils.

But…but…I don’t want anything extra in my peanut butter. I just want it for the healthy fats and proteins! Not the sugars or oils!

What ever is the answer to this food dilemma?

As I was scrolling through Instagram one day, I came across the recipe for homemade nut butter from http://mindovermunch.com. Alyssia (The woman who runs the Instagram and website) does an awesome job posting healthy recipes every day, along with the nutrition info. I thought making her nut butter was an awesome idea because I was in Colorado at the time and I was having an urge to make food. So I asked my grandma if she wanted nut butter. And she said sure. So. My own interpretation of this recipe was created!


  • 1 lb (16 oz) of salted or unsalted nuts. Any nut! I did a combo of them but you can use almonds, cashews, maybe macadamia nuts….
  • 1 tbs ground cinnamon
  • 1 tbs of honey or 1 tbs of sweetener (I used truvia and it was fine, it depends if you want your butter sweeter or saltier. I like mine saltier, so I didn’t find much of a need to use a bunch of honey)
  • 1/2 cup (more or less) unsweetened vanilla almond milk.


Place nuts, cinnamon, and honey or sweetener in the food processor. Blend until the mixture resembles a big ball. Add some almond milk to break up the ball. The ball will probably start forming again. Add some more almond milk. Wait to see if it forms a ball again. If it does, add some more. Point is, gradually add the almond milk; don’t do it all at once. Eventually, after a lot of blending, the butter will settle from the ball to a creamy mixture. The great thing about this recipe is 1. it’s simplicity and 2. you can alter it to however you like your nut butter. Don’t like cinnamon? Don’t add it! Don’t like honey? Don’t add it! Like thick nut butter? Add less almond milk! Like thinner nut butter? Add more! It’s greatly versatile, which is why I love the recipe. I hope you try it out and love it as well!

Calories: It ranges from 160-200 ish per 2 tablespoons, because there are so many factors involved based off of personal preference. It’s a matter of what nut you use, how much honey you add, how much almond milk you add, etc.

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