These are the chocolate chip cookies that you want to fill your cookie jar with and put the recipe in your recipe box! Butter and brown sugar give them a warm caramelized flavor and combined with chocolate chips it makes for that classic chocolate chip cookie we all crave!

No matter how many other amazing and delicious cookies I make, my kids will still always request and choose good old chocolate chip cookies if they get the chance. They’re just the most classic cookie and I don’t actually know but I would venture to guess the most popular cookie in the world. 
My personal favorite cookie is oatmeal chocolate chip but that is not relevant to our current conversation. Lol! 

The great debate about chocolate chip cookies is how many chocolate chips to add, how much butter to use, and whether white sugar, brown sugar, or a combo of both make the best cookies. 
I say add chocolate chips till your heart says stop, and you’ll be surprised to know that less butter makes better cookies, and our family prefers brown sugar which gives them that rich buttery caramelized flavor. 

Ingredients Needed to Make Chocolate Chip Cookies:

(keep scrolling down for complete recipe)

• salted butter
• brown sugar
• eggs
• vanilla extract 
• salt
• baking soda 
• all-purpose flour
• semi sweet chocolate chips 

How To Make The Cookies:

• In the bowl of a mixer, cream together the sugar and butter.
• Add the eggs and vanilla and beat till creamy.
• Add salt, baking soda, and flour and mix till combined.
• Add the chocolate chips and mix just till combined. 
• Drop on baking sheets and bake at 350 degrees for 11 minutes. The outside edges will be baked and the center will look unbaked but that’s good.
• Remove from oven and let rest on the baking sheet for one minute. Transfer to baking rack and let cool.
• Store in an airtight container. 

It only takes 8 ingredients and about 20 minutes to make these delicious cookies. Let’s get to baking! 
-Rachel Ballinger ☕️🍪

“A lot of living happens in the kitchen.”   ~Rachel 

 

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Chocolate Chip Cookies

This is the chocolate chip cookie recipe you want to fill your cookie jar with. Butter and brown sugar give them a warm caramelized flavor and combined with chocolate chips it makes for that classic chocolate chip cookie we all crave!

Course Dessert

Cuisine American

Keyword Chocolate Chip, chocolate,, Cookie

Prep Time 10 minutes minutes

Cook Time 11 minutes minutes

Total Time 21 minutes minutes

Servings 30 Cookies

Ingredients

• 1/2 cup salted butter softened
• 1 1/2 cup brown sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 1/2 cups all-purpose flour
• 1 cup semisweet chocolate chips

Instructions

• Preheat oven to 350 degrees.
• In the bowl of a mixer, cream together the butter and sugar.
• Beat in the eggs and vanilla until light and fluffy.
• Add the salt, baking soda, and flour and mix well. Mix in the chocolate chips just till combined. The batter will be stiff.
• Drop by tablespoonfuls on a cookie sheet. Do not press down.
• Bake in preheated oven until lightly browned on top, about 11 minutes.
• Remove from oven and let cool on the baking sheet for one minute and then remove to a cooling rack or parchment paper to cool.
• Store cookies in airtight container.

The post Chocolate Chip Cookies appeared first on My Everyday Ordinary Life.

These white chocolate raspberry muffins are moist and absolutely scrumptious. Full of melted chocolate and soft raspberries, they’re a treat that’s perfect for brunches and breakfast in bed. I also like them for school lunches or after school snacks. 

You don’t need any fancy equipment to make these muffins but I do enjoy making them in my Kitchenaid mixer. And having a good muffin pan helps too. I usually use paper cupcake liners but silicone baking cups work great too if you’re making them for your own family. 

Ingredients Needed for White Chocolate Raspberry Muffins: 

• butter
• white sugar
• brown sugar
• sour cream or plain yogurt 
• eggs
• vanilla extract
• whole milk
• all
• purpose flour 
• baking powder
• baking soda
• salt
• raspberries, fresh or frozen 
• white chocolate chips 

How To Make These Muffins:

• Preheat the oven and prepare the muffin pans.
• In the bowl of a mixer or in a bowl and using a hand mixer, cream together the sugars and butter. 
• Add the sour cream, eggs, vanilla extract, and milk. Mix till smooth. 
• Add the flour, baking powder, baking soda, and salt and mix till combined. 
• Fold in the raspberries and white chocolate. 
• Scoop the dough into muffin cups in your pan. 
• Bake at 425 for 5 minutes and then lower the heat to 350 degrees and finish baking, usually about 18 minutes more. 
• Cool and enjoy!
• Store in an airtight container. 

I got the inspiration for this recipe from Sally on her ultimate muffin post. Something I learned from her that has made a big difference in how my muffins turn out is baking them first at 425 degrees for 5 minutes and then turning the heat down to 350 for the rest of the baking time which is usually 18 minutes. It makes the tops rise beautifully. 

I hope you enjoy these muffins! Happy Baking!

~Rachel Ballinger ☕️💕

“A lot of living happens in the kitchen.”   ~Rachel 

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White Chocolate Raspberry Muffins

Moist and absolutely scrumptious, these white chocolate raspberry muffins taste like dessert for breakfast!

Course Breakfast, Dessert

Cuisine American

Keyword Breakfast, dessert, Muffin, Raspberry, White Chocolate

Prep Time 15 minutes minutes

Cook Time 23 minutes minutes

Total Time 38 minutes minutes

Servings 18 Muffins

Author Rachel Ballinger

Equipment

• Muffin Pans
• Cupcake Liners

Ingredients

• 1/2 cup 8 Tbsp, one stick butter, softened
• 1/2 cup cup white sugar
• 1/4 cup brown sugar
• 1/2 cup sour cream or plain yogurt
• 2 large eggs
• 1 1/2 tsp vanilla extract
• 1/4 cup whole milk
• 1 3/4 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup raspberries fresh or frozen
• 3/4 white chocolate chips
• Coarse sugar for sprinkling on tops

Instructions

• Preheat oven to 425°F. Prepare 18 count muffin pan by spraying with nonstick spray or line with cupcake liners.
• In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and brown sugar on high speed until smooth and creamy, about 3 minutes. Scrape down the sides and bottom of the bowl as needed. Add the sour cream, eggs, vanilla, and milk. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined. Scrape down the sides and bottom of the bowl as needed.
• Add the flour, baking powder, baking soda, and salt and mix until just combined.
• Stir in the raspberries and white chocolate chips. The batter will be thick.
• Spoon the batter into the prepared muffin cups, filling them all the way to the top. Sprinkle the tops with coarse sugar.
• Bake the muffins for 5 minutes at 425°F and then, keeping the muffins in the oven, reduce the oven temperature to 350°F and bake for an additional 18 minutes or until a toothpick inserted in the center comes out clean.
• Allow muffins to cool completely and then enjoy!
• Store muffins in airtight container.

The post White Chocolate Raspberry Muffins appeared first on My Everyday Ordinary Life.

Ingredients Needed to Make Peanut Butter Chocolate Granola:

(Scroll down for complete recipe with measurements and directions.) 

• quick oats, you can use old fashioned oats too but we prefer the texture of the quick oats
• coconut flakes
• slices almonds
• salt
• olive oil
• honey
• peanut butter
• chocolate chips 

How to Make the Granola:

Get a big mixing bowl and add all the dry ingredients. Mix them together and make a well in the middle. Pour in the liquid ingredients and then mix it all together. I usually pour the oil first and then use the same cup to measure the honey because it slips right out of the oiled measuring cup. I use a big mixing spoon to mix it up and kind’ve chop it to get it to combine well.

Spread mixture in two half sheet pans lined with parchment paper. Bake in 300 degree oven for 20 minutes at a time. Set a timer for 20 minutes and stir the granola and switch the pans from top to bottom so they bake equally. It usually takes about 3 or 4 increments to get the granola nice and toasted. Let it cool completely and then stir in the chocolate chips and store in an airtight container. 

A Couple Tips for Making this Granola:

• Measure your oil first and then use that cup for the honey. Helps the honey slip right out of the cup. 
• Set a 20 minute timer so you don’t forget to check on the granola and stir it. I’ve burned a lot of granola because of not setting a timer. Lol! 
• I bake both pans of granola in the oven at the same time. Every 20 minutes when I stir it, I also switch the pans from top to bottom so it toasts evenly. 
• I use half sheet pans lined with parchment paper. These are my favorite pans. I use them for so many things including making granola. 

How we like to eat the granola:

• With milk in a bowl as a breakfast cereal
• With yogurt. Add some fruit for a delicious parfait. Here’s my homemade yogurt recipe.
• Enjoy it plain as a snack! 

Enjoy this delicious granola! It’s just one less thing you have to buy at the grocery store now. 
~Rachel Ballinger 😊☕️

“A lot of living happens in the kitchen.”    ~Rachel 

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Peanut Butter Chocolate Granola

This crunchy peanut butter chocolate chip granola is a delicious and healthy breakfast option. Made with oats, coconut, almonds, and sweetened with honey. My kids love it and especially enjoy the addition of peanut butter and chocolate chips. 

Course Breakfast

Cuisine American

Keyword Breakfast, chocolate,, Granola, Oatmeal, peanut butter

Author Rachel Ballinger

Ingredients

• 6 cups quick oats
• 2 cups coconut flakes
• 1 cup sliced almonds a 4 oz pkg.
• 1/2 tsp salt
• 1/2 cup olive oil
• 1 cup honey
• 1 cup creamy peanut butter
• 1 cup mini chocolate chips

Instructions

• Preheat oven to 300 degrees. Line two jelly roll pans with parchment paper.
• In a large bowl, mix together oats, coconut, almonds, and salt. Make a hole in the middle and pour in the oil, honey, and peanut butter. Mix altogether and spread evenly on the two prepared pans.
• Bake in 20 minute increments until toasted and golden brown, about 1 1/2 hours or so.
• After every 20 minutes, stir the granola and switch pans from top to bottom.
• Let cool completely and then add the chocolate chips and stir to mix.
• Store in an airtight container.

The post Peanut Butter Chocolate Granola appeared first on My Everyday Ordinary Life.

These are perfect for Valentine’s Day and for that Christmas cookie platter. But there’s also just a yummy treat for any time of year. 

You just mix up the dough, shape the dough into balls, roll them in sugar, and bake. As soon as you pull them out of the oven, push the chocolate kisses into the warm tops. 

You can also bake this dough as regular peanut butter cookies. Instead of shaping the dough into balls just scoop the cookie dough onto baking sheets, don’t roll them in sugar, and use a fork to make a crisscross pattern on top. Bake as usual. Peanut butter perfection! 

Enjoy!

~Rachel Ballinger ☕️💕

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Peanut Butter Blossoms

These cute little Peanut Butter Blossoms are the perfect treat for your chocolate and peanut butter lover. They’re such a fun cookie to bake with kids.

Course Dessert

Cuisine American

Keyword chocolate,, Cookie, peanut butter

Total Time 30 minutes minutes

Author Rachel Ballinger

Ingredients

• 2 cups white sugar
• 2 cups brown sugar
• 2 cups peanut butter
• 1 1/2 cup butter
• 4 eggs well beaten
• 4 tsp vanilla
• 1 tsp salt
• 2 tsp baking powder
• 3 tsp baking soda
• 5 cups flour
• Sugar for rolling
• Chocolate kisses

Instructions

• In a mixer cream together white and brown sugar, peanut butter, and butter.
• Add the eggs and vanilla and mix.
• Add remaining ingredients and mix well.
• Form into 1 inch balls and roll in a bowl of sugar.
• Place on cookie sheets and bake at 350 degrees for 12 minutes or until lightly browned. They will still be soft in the middle but harden as they cool.
• While the cookies are still hot, place an unwrapped chocolate kiss in the middle of each cookie and push down gently.

Notes

These cookies are delicious as plain peanut butter cookies as well. Instead of rolling the dough in balls just scoop cookie dough on baking sheet, don’t roll it in sugar, and use a fork to make a crisscross pattern on top. Bake as usual.

The post Peanut Butter Blossoms appeared first on My Everyday Ordinary Life.

These delicious little balls of peanut butter, rice crispy cereal, and chocolate that we call Buckeyes are hands down our most favorite Christmas candy ever! Each year, it’s a family affair mixing them up and shaping all the little balls, and then dipping them in chocolate. 

What you need:

• powdered sugar

• butter, softened – I use salted butter for everything 

• rice crispy cereal

• creamy peanut butter – a 40 oz jar is perfect

• chocolate almond bark, melted

How to make them:

• In a large mixing bowl, mix the first four ingredients together with a large spoon until crumbly.
  
• Form into small balls and place on a parchment paper lined pan. 
• Melt chocolate almond bark in the microwave according to package directions.
• Dip the balls into melted chocolate using two forks.
  
• Let harden and then store in an airtight container.

You just can’t beat the peanut butter and chocolate combo and then adding the crispy rice cereal adds the perfect little crunch to it. So, so good!!! They make excellent gifts but it’s hard to make enough to share. 

Gather the family and make some memories while you make this yummy Christmas candy. 

Merry Christmas! 🎄 

~Rachel Ballinger ☕️💕

”A lot of living happens in the kitchen.”   ~Rachel 

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Buckeyes (the best Christmas candy ever!)

This delicious candy made of peanut butter, rice crispy cereal, and chocolate is absolutely the best Christmas candy. Gather the family and make a batch!

Course Candy, Dessert

Cuisine American

Keyword candy, chocolate,, Christmas, peanut butter

Servings 12 Dozen

Author Rachel Ballinger

Ingredients

• 2 lb. bag of powdered sugar
• 2 sticks butter softened
• 6 cups rice crispy cereal
• 4 cups creamy peanut butter
• 3-4 lbs. chocolate almond bark melted

Instructions

• In a large mixing bowl, mix the first four ingredients together with a large spoon until crumbly.
• Form the mixture into small balls using your hands and place them in parchment paper lined baking pans.
• Melt the chocolate almond bark in the microwave according to package directions.
• Dip the balls into the melted chocolate using two forks and place on parchment paper lined baking sheets.
• Let the chocolate harden and then store in an airtight container. Enjoy!

The post Buckeyes (the best Christmas candy ever!) appeared first on My Everyday Ordinary Life.