White Chocolate Peanut Butter Oatmeal Cookies

Last week at Target, I came across a jar of white chocolate peanut butter.  Wow!  This stuff is sooo good no wonder why it is called White Chocolate Wonderful!  I had no reason to buy it other than I knew I could make something great with it.

Peanut Butter & Co. does have other flavors.  As I come across them, I will be picking them up.  Especially that Mighty Maple!  I’m sure they all would make a great frosting or as fudge.

Coincidentally, September 23th was National White Chocolate Day.  The blog Averie Cooks put together a compilation of recipes that have a white chocolate ingredient in them.  One of the recipes on the list is Peanut Butter Oatmeal White Chocolate Cookies.  I thought this would be a great way to use that white chocolate peanut butter and I was right.  And as always, her recipes are always so easy to put together.   I love it when I can squeeze baking in mid-week.  It’s definitely not easy so when I come across a recipe that doesn’t involve a lot of work and time, I get excited.  And as always, I have my special helper nearby to make sure everything is going ok.

I did make a couple of simple adjustments to the original recipe.  One is, of course, using the white chocolate peanut butter.  Also, I used a combination of white chocolate chips and semi-sweet chocolate chips.  You can find the original recipe here.

These cookies are delicious.  The flavor of white chocolate isn’t overpowering, it’s just enough.  If you are looking for a quick cookie recipe to make, give this one a try!

Oatmeal Cookie Blueberry Cheesecake

I know…more blueberries!  We have all that blueberry jam that Matt made this past weekend.  He opened a jar up and it is amazing!  Best I have ever had.  Especially on toast with lots of butter.

So then I kept thinking, “I bet there is something I could make with that blueberry jam.”  So then I started thinking about cream cheese and how good it would be if I mixed them together.  And then when I looked in my baking cabinet, I saw that I had a pouch of oatmeal cookie mix.  So why not try to make another cheesecake?  I know there are plenty of cheesecake recipes out there but I wanted to come up with something with ingredients I already had.

I created this recipe by adapting two different recipes into the dessert I was looking to make.  I used the Biscoff Cheesecake I made a few weeks ago as a guideline as well as this recipe from Kraft Foods.

Oatmeal Cookie Blueberry Cheesecake:

  • 1 pouch Betty Crocker Oatmeal Cookie Mix
  • ½ cup (1 stick) cold butter
  • 2 packages 8 ounce cream cheese, softened
  • ½ cup sugar
  • 1 teaspoon vanilla
  • 2 ½ tablespoons blueberry jam

Grease an 8×8 square pan. Preheat oven to 350 degrees.

To make the crust and topping, combine the oatmeal cookie mix and butter so it becomes a crumble.  Press a little less than half of the mixture on the bottom of the pan.  (I did not measure this out but eyeballed the thickness of the crust.)  Set aside the remaining cookie crumble.  Bake the crust for 10 minutes or until it starts to turn a golden brown.  Cool completely.

Using a mixer, cream the cream cheese.  Add the sugar and vanilla and blend.  Stir in the blueberry jam.  Add the mixture to a cooled crust.

Evenly sprinkle  the remaining cookie crumble on top of the cream cheese mixture.  Again, this is something I just eyeballed to what I thought I would like.  I didn’t want it to be too thick so I did not use all of the cookie crumble.  Bake for about 40 minutes or until the cheesecake is set.  Allow to chill for at least 3 hours.

I may have made the crust a bit too thick or cooked it a little too long (that’s why I said to do it 10 minutes, not 15!).  It was a little tough to cut through, but once I did, it was really good.  You could either eat it like a bar or with a fork, depending on how big you want your piece :).

Put whipped cream on top if you choose.  Enjoy!