Oatmeal Chocolate Chip Cookies

How can oatmeal get any better? Adding chocolate chips of course! These Oatmeal Chocolate Chip Cookies are the perfect mix between Oatmeal Cookies and Chocolate Chip Cookies, so chewy and sweet!

oatmeal chocolate chip cookies on cutting board

To know my husband is to know that Oatmeal Chocolate Chip Cookies are his very favorite. (The baked cookies…and the cookie dough.) The chewy oats paired with the soft baked cookie and melty chocolate chips is so dreamy! There is absolutely a time and place for the original chocolate chip cookies, oatmeal chocolate chip are a great variation! If you’ve never had one, get ready to live!

Main Ingredients Needed

Lot’s of common ingredients in this ingredients list, which means you could probably make these amazing Oatmeal Chocolate Chip Cookies today! Here’s what you’ll need:

  • Salted Butter – I use and prefer salted butter for all my baking. However, if you prefer unsalted butter, increase the salt to 1 teaspoon.
  • Brown Sugar – to sweeten with that slight molasses taste.
  • Granulated Sugar – to sweeten.
  • Eggs – this helps add structure to the cookies.
  • Vanilla – delicious flavor!
  • Rolled Oats – it wouldn’t be an oatmeal cookie without oats! I recommend using old fashioned rolled oats.
  • All-Purpose Flour – this fills out the cookies.
  • Baking Soda + Powder – the leavening for the dough.
  • Salt – to balance out all the flavors.
  • Chocolate Chips – I used semi-sweet regular sized chocolate chip cookies but I also love using mini chocolate chips (for evenly distributed chocolate morsels).

How to Make Oatmeal Chocolate Chip Cookies

I use a tried and true, traditional method for making cookies! For full details on how to make Oatmeal Chocolate Chip Cookies, see the recipe card down below 🙂

Step 1: Preheat Oven and Prep Pans

Preheat oven to 325 degrees. Line light-colored baking sheets with parchment paper and set them aside.

Cream butter together with brown sugar and granulated sugar.

Add eggs and vanilla to the bowl. Whip until light and fluffy. Scrape the sides of the bowl and stir again briefly to ensure it’s evenly mixed.

Slowly incorporate dry ingredients to create cookie dough. Fold in chocolate chips by hand.

scooped oatmeal chocolate chip cookie on baking sheet

Step 3: Bake and Cool

Scoop onto parchment paper-lined baking sheets using a 3 tablespoon scoop and bake until the edges are lightly browned and the centers are puffed but still slightly soft-looking.

Cool for a couple of minutes on baking sheets before transferring to cooling racks. Serve warm or at room temperature.

Want Smaller Cookies?

I used a large cookie scoop to create larger cookies, but feel free to use a 1 tablespoon scoop for smaller cookies. Bake 7-8 minutes at 325 degrees F.

oatmeal chocolate chip cookies on baking sheet

How I Keep My Cookies Soft

The best method for storing and keeping cookies soft is to store in an airtight container with a piece of bread. I find that plain white sandwich bread works best for this and a gallon sized Ziploc bag. That way, your Oatmeal Chocolate Cookies can stay soft for days!

oatmeal chocolate chip cookies on baking sheet

Seriously make these babies today, and if not today, sometime soon!

The printable recipe card is down below, enjoy!

oatmeal chocolate chip cookies on baking sheet

Print

Oatmeal Chocolate Chip Cookies

How can Oatmeal Cookies get any better? Adding chocolate chips of course! These Oatmeal Chocolate Chip Cookies are perfectly chewy and sweet.
Course Desserts
Cuisine American
Keyword oatmeal chocolate chip cookies
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 36 small cookies
Calories 157kcal

Ingredients

Instructions

  • Preheat oven to 325 degrees. Line light colored baking sheets with parchment paper and set aside. Cream butter together with brown sugar and granulated sugar.
  • Add eggs and vanilla to the bowl. Whip until light and fluffy. Scrape the sides of the bowl and stir again briefly to ensure its evenly mixed.
  • Slowly incorporate dry ingredients to create cookie dough. Fold in chocolate chips by hand.
  • Scoop onto parchment paper lined baking sheets using a 3 tablespoon scoop and bake 12-14 minutes or until the edges are lightly browned and the centers are puffed but still slightly soft-looking. Cool 3 minutes on baking sheets before transferring to cooling racks. Serve warm or at room temperature.

Notes

I used a large cookie scoop to create larger cookies, but feel free to use a 1 tablespoon scoop for smaller cookies. Bake 7-8 minutes at 325 degrees F.

Nutrition

Calories: 157kcal | Carbohydrates: 21g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 103mg | Potassium: 42mg | Fiber: 1g | Sugar: 12g | Vitamin A: 188IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg

The post Oatmeal Chocolate Chip Cookies appeared first on Lauren’s Latest.

Originally posted at Laurens Latest

Bostock {Brioche with Almonds}

Crunchy toasted Brioche topped with jam and almonds creates an irresistible pastry called Bostock.

As simple as it sounds (and is to make) once you’ve tasted it, I’m willing to bet that you’ll be telling everyone about it. I’ll go ahead and call this the Ultimate French Toast in the sense that it puts French toast to shame.

Bostock {Brioche with Almonds} is the ultimate French toast! get the recipe at barefeetinthekitchen.com

Bostock may not sound like the fanciest pastry or bakery treat, but I’m telling you now that this is absolutely positively irresistible.

I tried Bostock for the first time while visiting my friend Rebecca in Western New York several years ago.

There is an amazing bakery called Elm Street Bakery in East Aurora that we visited a couple of times, and their list of tempting treats goes on for days. When I spied the Bostock, I had to try it.

Bostock is made with a sweet bread cut into slices and spread with a thin fruit glaze and topped with an almond spread. A sprinkling of sliced almonds goes on top and then it is baked until crispy.

Brioche is the most common bread used for making Bostock, but challah works too and can often be easier to find.

The taste reminds me of Italian Pine Nut Cookies (aka Pignoli Cookies) or these Italian Almond Cookies, which makes sense, as those cookies are made with almond paste as the main ingredient.

I am sitting here struggling for words because I love this so much. I compare it to French Toast, except that it is so much simpler and tastes better by a mile.

I made this twice, in the week after I returned home, and I have been making Bostock on repeat ever since.

As we sat in the bakery, Rebecca and I chatted about how to recreate the Bostock at home. The bread is topped with a toasted frangipane.

All you need to make frangipane is almond meal, sugar, butter, and an egg. It makes a heavenly topping for this Bostock and it literally takes just a few minutes.

While I’m sharing the traditional Bostock here in all its glorious almond deliciousness, Rebecca dreamed up a Nutella Raspberry Bostock and shared hers as well.

I’m thinking there are endless flavor combinations possible and we are duty bound to try them all, right?

How To Make Bostock

Kitchen Tip: I use this sheet pan, this spatula, and this powdered sugar sifter to make this recipe.

Bostock Recipe {Brioche with Almonds}

  1. Preheat the oven to 400°F. Make the frangipane by combining the almond meal, sugar, butter, egg, and almond extract in a medium-size mixing bowl. Stir to combine.
  2. Spread the sliced bread across a large metal baking sheet. Warm the jam in the microwave or on the stovetop and stir until smooth and runny. Using a pastry brush, spread a thin layer of jam on each slice of bread.
  3. Using a cookie scoop or large spoon, divide the frangipane generously over the slices of bread. 3 tablespoons (1 1/2 cookie scoops worth) topped each piece perfectly. Use a knife to spread evenly across each piece. Sprinkle with almonds.
  4. Bake for 12-14 minutes, until the top is puffy and lightly toasted. Remove from the oven and sprinkle generously with powdered sugar.
  5. Serve warm or use a metal spatula to transfer to a cooling rack. Cool completely and store loosely covered for up to 2 days.
Bostock is the ULTIMATE French toast. Get the recipe at barefeetinthekitchen.com

Almond Dessert Recipes

If you love almonds as much as I do, you’ll want to try my Aunt Judy’s Almond Bars, Almond Shortbread Thumbprints, Almond Joy Brownies, and these Homemade Almond Joys too.

Oh! And as soon as peach season comes around again, this Peach Pound Cake with Almond Glaze is an absolute must as well.

Bostock {Brioche with Almonds} is the ultimate French toast! get the recipe at barefeetinthekitchen.com

Print

Bostock {Brioche with Almonds}

.wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }

Crunchy toasted Brioche topped with jam and almonds creates an irresistible pastry called Bostock.
Prep Time 20 minutes
Cook Time 14 minutes
Total Time 34 minutes
Servings 8 servings
Calories 278kcal

Ingredients

  • 8 1-inch slices of Brioche
  • 1/4 cup apricot jam
  • 1 recipe Frangipane (see below)
  • 2 tablespoons sliced almonds
  • 1 tablespoon powdered sugar

FRANGIPANE RECIPE

  • 1 cup almond meal
  • 1/2 cup sugar
  • 1/2 cup butter room temperature
  • 1 egg
  • 1/2 teaspoon almond extract

Instructions

  • Preheat the oven to 400°F. Make the frangipane by combining the almond meal, sugar, butter, egg, and almond extract in a medium-size mixing bowl. Stir to combine. Spread the sliced bread across a large metal baking sheet.
  • Warm the jam in the microwave or on the stovetop and stir until smooth and runny. Using a pastry brush, spread a thin layer of jam on each slice of bread.
  • Using a cookie scoop or large spoon, divide the frangipane generously over the slices of bread. 3 tablespoons (1 1/2 cookie scoops worth) topped each piece perfectly. Use a knife to spread evenly across each piece. Sprinkle with almonds.
  • Bake for 12-14 minutes, until the top is puffy and lightly toasted. Remove from the oven and sprinkle generously with powdered sugar.
  • Serve warm or use a metal spatula to transfer to a cooling rack. Cool completely and store loosely covered for up to 2 days. Enjoy!

Nutrition

Calories: 278kcal | Carbohydrates: 22g | Protein: 4g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 53mg | Sodium: 117mg | Potassium: 31mg | Fiber: 2g | Sugar: 17g | Vitamin A: 408IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg

{originally published 10/26/17 – recipe notes and photos updated 2/16/22}

How To Make Bostock {Brioche with Almonds} the Ultimate French Toast! get the recipe at barefeetinthekitchen.com

Four years ago, I met up with my friends Mesiedy and Rebecca in Western New York. We rented a little house in East Aurora and did as little as possible for a week.

Sometimes travel plans are filled with nonstop activities and other times, it’s nice to plan nothing. And by nothing, I do mean nothing.

Except for one very important drive to pick up some hot Maple Glazed Amish Doughnuts, we barely left the house. Let’s just say those doughnuts were well worth the drive.

Things to do in Western NY

We spent several days on the couch watching our favorite musicals, eating popcorn, drinking wine, and cooking nothing at all. If it couldn’t be placed on a cheeseboard or eaten directly from the refrigerator or pantry, it had no place with us on this vacation.

Did I mention that the entire trip was planned over 6 months ago based on our desire to rest, relax, and simply enjoy each other’s company? Mission accomplished.

We did, however, take one day at the start of the week and another at the end to explore the area. Despite my desire for rest, there was no way I was going to be that close to Niagara Falls and not experience that for the first time.

We drove across to Canada and saw the falls from the Canadian side. Take my advice (and the advice of all who have gone before) it’s worth the effort.

The two views simply do not compare. We also rode the ferry up close to the falls and the views from the water were a lot of fun. Be prepared to get splashed and laugh about it.

A man riding a wave on top of a body of water

While in Canada, I highly recommend checking out Antica for some great wood-fired pizza. (I love it when Yelp comes through with a terrific restaurant find!)

And if you walk just a little ways up the street, you’ll find Ripley’s Believe It Or Not Odditorium. We stopped in on a whim and wound up loving it.

When in Western New York, a drive through Letchworth State Park is a must. We stopped at several overlooks and the views were incredible. I could’ve easily spent a full day wandering in the park.

Letchworth State Park is often called the “Grand Canyon of the East” and I can see why. It was a cool and drizzly morning while we were there and the views were still wonderful.

Letchworth State Park (Grand Canyon of the East)

I can only imagine how spectacular it is on a clear day of sunshine. My family is planning a cross-country road trip next year and I’m looking forward to camping at Letchworth next time I visit.

Just remembering this trip puts a smile on my face. When you are blessed with friends who truly speak your language, make time to just be with them. If you’re lucky enough to live in the same town, set aside the time for a cup of coffee or a quick lunch.

If you live a thousand miles apart, cheap flights on Southwest make a lot of face time possible. Whether you are able to spend a single day or a whole week together, take that time whenever you can.

My favorite souvenir from this trip is the memory of trying Bostock for the first time. I’m thrilled to be able to make Bostock at home now, anytime I like and I hope that you enjoy it every bit as much as we do.

The post Bostock {Brioche with Almonds} appeared first on Barefeet in the Kitchen.

Originally posted at Bare Feet in the Kitchen

Panera Bread Kitchen Sink Cookies

Usually, the thought of kitchen sinks fills us with dread (we hate washing up). However, when we talk about Panera Bread Kitchen Sink Cookies, we are a lot more enthusiastic. These cookies are slightly soft and packed with sweet things, just how we like them! We will show you how to make Panera kitchen sink cookies and give you some helpful hints and tips to ensure that you get a perfect result.

panera kitchen sink cookies

How to Make Panera Bread Kitchen Sink Cookies

Ok, there are quite a few ingredients (there’s a reason for the name of these cookies… “kitchen sink”… everything but, do you get it?) But trust us, the effort to make these delicious cookies is well worth it.

What makes the Panera Bread Kitchen Sink Cookies is all of the flavors. You’ll find hints of coconut, bits of toffee, toasty brown sugar, not to mention luxurious chocolate chips.

You aren’t going to need any fancy equipment to make a batch. A mixer is a bit of a luxury, but if you don’t have it, a bowl and a bit of elbow grease will work just as well. Baking parchment is essential. The cookies are relatively high in sugar, which can stick if it is in direct contact with your baking sheet.

The recipe is surprisingly easy to make. We simply mix all of the ingredients in several stages and then place them in the oven to bake before leaving them to cool (if we can wait that long). It really is that simple!

For a touch of consistency and presentation, we use a cookie scoop to make sure that our Panera Bread Kitchen Sink Cookies come out completely perfect, but this isn’t a deal-breaker. A decent-sized spoon will work just as well. Feel free to weigh each dollop of dough if you want equal sized cookies.

For our hints and tips on making your cookies, check down below the recipe card.

Panera Bread Kitchen Sink Cookies

5 from 1 vote

Recipe by Laura Ritterman
Course: DessertCuisine: AmericanDifficulty: Easy

Servings

60

servings

Prep time

20

minutes

Baking time

10

minutes

Calories

185

kcal

Make these delicious panera bread kitchen sink cookies recipe from the comfort of your home. These copycat recipes are the perfect treat to make.

Ingredients

  • 2 cups of salted butter

  • 1 1/2 cups of white sugar

  • 2 cups brown sugar

  • 3 large eggs

  • 2 teaspoons of vanilla extract

  • 1 teaspoon baking soda

  • A large pinch of salt

  • 6 cups white flour

  • 1 cup chopped walnuts

  • 2 cups chocolate chips

  • 1 cup of dried coconut

  • 1/2 cup toffee bits

  • A large pinch of sea salt.

Directions

  • Before cooking, preheat your oven to 340°F
  • Beat the butter and sugar together until it is pale and smooth
  • Add the vanilla and the eggs. Continue to beat until it is light and fluffy
  • Add 1/3 of the flour (around 2 cups), and then add the salt and baking powder. Continue to mix
  • Add in the remaining flour and mix until well incorporated.
  • Add your walnuts, chocolate chips, and dried coconut.
  • Using a large spoon or cookie scoop, place dollops of cookie down on baking parchment on a tray. Leave at least a 3-inch gap between each dough ball.
  • Place your tray into the oven and bake for 12-15 minutes. Keep an eye on the cookies as you don’t want them to be overdone. Remember, you are looking for the edges to be slightly browned and golden.
  • Remove the cookies from the oven once they are baked. Immediately sprinkle with the toffee bits.
  • 10. Allow the cookies to cool slightly. Then transfer the cookies to a wire rack to cool completely.
  • 11. Serve and enjoy!

Like this recipe?

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Tips and Tricks

Panera Bread Cookie

One of the key ingredients to this recipe is the addition of toffee. We like our toffee to be crispy and crackly, not soft and melted. To keep a nice toffee texture, add it to the top of the cookies after baking, while they are still hot. It will melt ever so slightly but will still keep that crunch.

If you want an authentic Panera Bread Kitchen Sink Cookie, you will want to make them fairly thick. We achieve this by leaving the cookie dough in nice tall piles when we come to bake them. But this comes with a warning. As they cook, they will melt and spread. Make sure you leave enough room between the balls of dough. Otherwise, you’ll end up with one giant cookie.

Once your cookies are done, allow them to cool slightly and transfer them to a wire rack to cool completely. If you leave them on the tray, they will steam themselves and go far too soft and crumbly. While we like a soft cookie, we still want to hold it without it falling apart.

You can freeze these cookies once they are baked. Simply wrap them individually in food wrap and transfer them to the freezer. They will keep for around a month. To thaw them, place them in a hot oven for 10 minutes or alternatively microwave them for a minute.

Soft cookies are heavenly, crispy, and crumbly cookies, not so much. The key to these cookies is not to overbake them. You’ll be able to tell when they are done as the edges will go ever so slightly toasty and golden brown. This is the sweet spot. Don’t wait for the entire thing to go the same color. Even overdone cookies come out of the oven soft, and then they really firm up once they cool.

Feel free to add other things to your kitchen sink cookies. A couple of really great ideas are a handful of chopped cranberries or raisins. 

Conclusion

We are always amazed that Panera Bread Kitchen Sink cookies don’t actually make too much washing up. They are ideal with a coffee. We really hope that you have enjoyed our recipe. How did they turn out? Let us know in the comments below.

Originally posted at Recipe Fairy

New Year’s Eve Recipe Roundup – Snacks, Appetizers and Desserts

New Year’s Eve Recipe Roundup – Snacks, Appetizers and Desserts

New Year’s Eve is all about the snacks, apps, and desserts! There should be lot of games being played and lots of grazing being done in the kitchen.

What does New Year’s Eve look like at your house? We celebrate with the kids earlier in the evening, and when the clock strikes midnight, I’m sound asleep in my bed. Party animals over here!

No matter what your New Year’s Eve looks like, there should be lots of outrageous food. Here are a few of our favorite snacks, appetizers and desserts for your celebration:

Snacks

Salted Caramel Pretzel Snaps – so easy to make and the perfect blend of sweet and salty!

We cannot stop munching on these salted caramel pretzel snaps! They only take a couple of ingredients and no time at all to make! ohsweetbasil.com

Ranch Slow Cooker Chex Mix – the slow cooker does all the work for you and people can’t keep their hands out of it!

Every party needs something sweet, something salty, something light and something indulgent. This ranch slow cooker chex mix is both salty and addicting! ohsweetbasil.com

Rosemary Parmesan Popcorn – the most delicious flavor combo and everyone loves popcorn!

Everyone goes nuts for our Marshmallow Popcorn so it was high time to find the best savory popcorn recipe and this rosemary parmesan popcorn is it! ohsweetbasil.com

Churro Chex Mix – cinnamon and sugar for the win! It’s like that cinnamon sugar toast you had as a kid but in snack form.

Looking for a fun and easy sweet chex mix? We love this easy churro chex mix for parties and entertaining or just a night at home with Netflix! 

5 Minute Reese’s Snack Mix – can be thrown together at the last minute if you have some unexpected guests show up!

Need a last minute snack recipe for a holiday party? Us too, so we are taking this easy 5 Minute Reese's Snack Mix with pretzels!

Appetizers

Best Cheese Ball Ever (cheese ball pretzel bites version) – I am a firm believer that every party needs a cheese ball and this one is the best I’ve ever had!

a close up of a cheese ball with a scoop taken out of it showing the pecans, parsley, cheese, cream cheese and crackers around it

Baked Brie – ooey gooey and totally irresistible!

A bread bowl filled with brie and topped with onion jam and raspberries. It has been baked until it is golden brown and the cheese is melted.

Restaurant Style Salsa – ready in 5 minutes!

A bowl of homemade salsa in which a tortilla chip is being dipped. The salsa is sprinkled with cilantro leaves and has cilantro and roma tomatoes and a lime in the background. There is also a wooden bowl of chips in the background.

French Dip Sliders – the whole crowd is going to be talking about these babies!

A photo of a single french dip slider on a black plate.

Bacon Wrapped Avocados – sounds crazy? It is creamy, salty, finger-licking perfection!

Bacon Wrapped Avocados with a brown sugar coating that have been baked until crispy

7 Layer Mexican Dip – all of my memories of New Year’s Eve involve this dip!

Whether it's football game day in the fall or winter, there's nothing better than wandering over to the food table and finding the best Mexican 7 layer dip. It's the best I've ever had!

Taco Pinwheels – a fun and delicious spin (pun!) on tacos!

Looking for a quick and easy appetizer for football? Taco pinwheels- touchdown! ohsweetbasil.com

Chili Sauce Grape Jelly Slow Cooker Meatballs

Raise your hand if your mom used to make Chili Sauce and Grape Jelly Slow Cooker Meatballs! Mine did too but I'd forgotten about them until now! ohsweetbasil.com

Desserts

Brown Sugar Strawberry Crostinis – strawberries with chocolate…just doesn’t get much better!

A brown board with brown sugar strawberry crostinis and a chocolate drizzle

Reese’s Rice Krispies Treats – I have no words for how incredible these are! They should definitely be at every party you have for the rest of your life!

a photo of a single piece of reese's rice krispies treat on a plate covered in melty chocolate and chunks of reese's peanut butter cup.Banana Pudding – pure comfort! Everyone will be diving in for seconds on this one!

A cake pan filled with Paula Deen's Not Yo Momma's Banana Pudding. A serving has been removed and put on a dessert plate. There are buttery chessman cookies covering the top. A peeled banana is next to the pan of pudding.

Peanut Butter Blossoms – peanut butter and chocolate…need I say more?!

A close up photo of one peanut butter blossom cookie with a couple blurred in the background.

Chocolate Chip Cooke Dough Dip – my personal rule is that there can never be too many dips at a party!

a metal bowl full of easy chocolate chip cookie dough dip with a vanilla wafer scooping some up

German Chocolate Cake Cheese Ball – I know when you think cheese ball, you usually think savory, but this sweet cheese ball is divine!

Love German chocolate cake? Especially that sticky coconut frosting? This German Chocolate Cake Cheese Ball is way easier than cake but just as delicious! ohsweetbasil.com

Dulce de Leche Stuffed Chocolate Cookies – it’s like a fiesta in your mouth!

A photo of three dulce de leche stuffed chocolate cookies halved and stacked on top of each other with dulce de leche oozing out of the middle..

Do you feel ready to party? Ready to stuff your face with snacks, apps, and desserts? Ready to say goodbye to 2020? It is “YES” to all of the above for me! I will be doing all these until about 10pm on the 31st! Then it will be….Zzzzzzzzz!

READ: New Year’s Eve Recipe Roundup – Snacks, Appetizers and Desserts

Originally posted at Oh Sweet Basil