Stay at Home Cookies

So this is based of a recipe that I pulled out of a magazine years ago and had never gotten around to trying it. As we’re all in lockdown, for the most part, it’s a perfect time to give it a try. This cookie has a lot going on. I did mix it up a little, used creamy peanut butter instead of chunky and added the butterscotch chips. They’re delicious, the butterscotch really comes through and the oats add a nice bite. Be warned, they’re a little crumbly. Enjoy!

Stay at Home Cookies

Stay at Home Cookies

  • 1 1/2 cups all-purpose flour
  • 1 tbsp. baking powder
  • 1/2 tsp kosher salt
  • 3/4 cup unsalted butter, at room temp
  • 3/4 cup peanut butter
  • 2/3 cup sugar
  • 2/3 cup brown sugar
  • 3 eggs
  • 2 tsp real vanilla extract
  • 3 cups oats
  • 1 1/2 cups chocolate chips (I use semisweet)
  • 1 1/2 cups butterscotch chips


Preheat your oven to 350º and line 2 cookie sheets with parchment paper.

In a medium bowl whisk together the flour, baking powder, and salt.

In your stand mixer cream together the butter and sugars until light and fluffy. Beat in the peanut butter until smooth. Add in the eggs one at a time until smooth, you probably need to scrape down the sides at least once. Add in the vanilla. Turn the mixer down to low and gradually add the flour mixture until just combined. Add in the oats next and just beat until combined. With a spatula fold in the chocolate and butterscotch chips.

Drop a generous tablespoon of dough onto your cookie sheet, about 2″ apart. Back for 12-15 minutes or until you just start to see the edges turn golden brown.  Allow to cool and then devour.


Peachy Coffee Cake

This coffee cake recipe comes from my country cookbook that my mom gave to me when I moved out on my own. I didn’t modify it much but I think I will the next time I make it. It turned out a little on the dry side in my opinion, although the peach topping really helped with that. Otherwise it was rather tasty and super quick & easy to make. Enjoy!

Coffee Cake

Peachy Coffee Cake


  • 1 3/4 cups all-purpose flour
  • 3/4 cup sugar
  • 4 1/2 tsp baking powder
  • 3/4 tsp kosher salt
  • 1 tbsp. pumpkin pie spice
  • 1 1/2 cups rolled oats
  • 1/2 cup chopped almonds
  • 2/3 cup whole milk
  • 1 egg, lightly beaten
  • 1/2 cup unsalted butter, melted


  • 1 14.5 oz can sliced peaches
  • 1/2 cup brown sugar
  • 3 tbsp. unsalted butter, melted


Pre-heat your oven to 375°.

Sift together the flour, sugar, baking powder, salt, and pumpkin spice. Add in the oats and chopped almonds.

Combine the milk, egg, and butter. Stir into the flour mixture until moistened. Do not beat. It will seem thick and dry, this is ok.

Spread batter into an 8″ baking pan that’s been sprayed with non-stick cooking spray. Bake for 40 minutes. Allow to cool.

Roughly chop the peaches and spread them on top of the cooled cake. Sprinkle with brown sugar and dribble the melted butter on top. Turn your oven to broil, put the rack in the top slot,  and broil until the topping bubbles and the peaches begin to brown.