Oreo Cookies ‘n Cream Cookies

I may have saved the best for last….

For my last cookie recipe for the Wedding cookie table, who is in the mood for a Cookies ‘n Cream cookie created with coarsely crushed Oreo cookies and creamy white chocolate chips?

Oh…. My…. Yumminess!

These are SERIOUSLY divine!  The photos may not do justice to the ecstasy your taste buds are going to experience.

Here’s the recipe I found at The Recipe Critic.  Hope you will give them a try!

Oreo Cookies 'n Cream Cookies

  • Servings: approx. 5 doz.
  • Print


  • 1 1/2 cups butter, softened
  • 1 1/2 cups brown sugar, packed
  • 1 1/2 cups sugar
  • 4 eggs
  • 2 tsp. vanilla
  • 2 tsp. baking soda
  • 1 tsp. baking powder
  • 2 tsp. salt
  • 5 cups flour
  • 28 Oreo Cookies, coarsely crushed
  • 3 1/2 cups white chocolate chips


In a large mixing bowl, beat together butter and sugars about 2 minutes until light and fluffy.  Beat in eggs and vanilla.  Slowly beat in baking soda, baking powder, salt, and finally flour just until incorporated.  Gently fold in coarsely-crushed Oreo cookies and white chocolate chips.

Refrigerate dough at least 2 hours or overnight.

Preheat oven to 350 degrees F.  Roll dough into 1 1/2 inch balls and place 2 inches apart on baking stone or cookie sheet.  Bake for 7-9 minutes or until just lightly browned.  Let cool on baking stone/cookie sheet 5 minutes, then completely cool cooling racks.


Cheers & Hugs,

Jodi’s White Chocolate Macadamia Nut Cookies


I made another trip to Aldi this past week, and was once again blown away by the great prices and quality of products.  I was a skeptic, but am a total new fan.   I found a super deal on a beautiful bag of roasted, salted Macadamia nuts.  I also bought some of their white chocolate chips knowing exactly the cookie I wanted to bake this week!


It was so hard not to eat all of those wonderful macadamia nuts before coarsely chopping them and adding them to the cookie batter!


I can’t swear to you that the whole 10 oz. bag was used in this recipe as it is likely a bit less from my lack of willpower, but these cookies still turned out to be one of my top faves!  I must give them away before I eat too many.  Luckily that is not a problem this week as there are plans for these tempting treats.

Here is my simple, classic recipe.

Jodi's White Chocolate Macadamia Nut Cookies


  • 1 lb. (4 sticks) softened salted butter
  • 1 1/2 cups white sugar
  • 1 1/2 cups packed brown sugar
  • 4 eggs
  • 2 tsp pure vanilla extract
  • 2 tsp salt
  • 2tsp baking soda
  • 5 cups flour
  • 1 10 oz bag macadamia nuts (more or less), coarsely chopped
  • 1 12 oz bag white chocolate chips


Blend butter and sugar until creamy with electric mixer on high speed for approximately 2 minutes.  Add eggs, one at a time, and continue beating.  Add vanilla, then salt and baking soda.  Turn mixer to low.  Slowly add flour, and mix just until fully incorporated.   Gently fold in macadamia nuts and white chocolate chips with wooden spoon or spatula.  Refrigerate dough at least 2 hours or up to 2 days.

Preheat oven to 375 degrees F.  Roll refrigerated dough into 1″ balls.  Place on backing stone or cookie sheet.  Flatten slightly.  Bake approximately 10 minutes until golden brown.

These cookies freeze well, and defrost quickly, so I store in Ziploc bags in the freezer.


Cheers & Hugs,

October is #NationalCookieMonth!

Jodi’s Peanut Butter Cup Cookies


If you stopped by our house, and there weren’t any cookies (in the freezer)… well….

it just wouldn’t be our house.


Nothing fancy really.  Usually just some sort of chocolate chip or oatmeal raisin, but always some cookies in the house.


This week, I baked some peanut butter cup cookies.  One batch with Reese’s White Mini Cups and the other with traditional milk chocolate Reese’s Peanut Butter Cup Minis.  You could combine the two in one cookie if you like, but I think people typically take pretty firm stances on liking white or milk chocolate, so I kept them separate.

I’ll be taking these to our book club party this weekend, but if you stop by, there will be some I’d be happy to offer you.

I share my cookies with Mike the UPS man, Cliff the mailman, and Adam the bug spray guy.  Most of our friends and family who stop by know to just check the freezer drawer to see what this week’s treat is and help themselves.  I love that! When you are comfortable enough in my house to help yourself to whatever is in the fridge or freezer, I am in my happy place.

Here is  my recipe if you are looking for a delightful treat that is sure to please.  You can substitute the peanut butter cups with chocolate chips or any other type of chopped candy you love.

Jodi's Peanut Butter Cup Cookies

  • Servings: 4 doz large cookies
  • Print


  • 2 cups (4 sticks) butter, softened
  • 1 1/2 cups white sugar
  • 1 1/2 cups packed brown sugar
  • 2 Tbsp vanilla
  • 4 eggs
  • 2 tsp salt
  • 2 tsp baking soda
  • 5 cups all-purpose flour
  • 2 cups (16 oz) miniature Reese’s Milk Chocolate or White Chocolate Peanut Butter cups, coarsely chopped


In the bowl of electric mixer, beat butter until creamy.  Add sugars, vanilla and eggs, and continue beating until light and fluffy.

Add salt and baking soda.  Then gradually add in flour, one cup at a time, and mix just until incorporated.  Stir in coarsely chopped peanut butter cups.

Chill dough in refrigerator for several hours.

Preheat oven to 375 degrees F.

Form dough into golf ball sized balls and place on baking stone or cookie sheet.  Bake approximately 10 minutes until lightly golden brown.

Allow to cool on baking stone/cookie sheet for 10 minutes.  Transfer to cooling rack, and cool completely.  

Enjoy, and Happy Friday!

Cheers & Hugs,

Jodi’s Blueberry White Chocolate Chip Cookies

Blueberry White Chocolate Chip Cookies

I created and started baking this super yummy cookie years ago by taking my old reliable base cookie recipe and adding dried blueberries and white chocolate chips.

Blueberry White Chocolate Chip Cookies 2

It has become a favorite of hubby’s and some of my other cookie-lovin’ friends.  I was surprised to realize I had not posted this recipe here yet, so I’m excited to share it with you.

If you are looking for a unique and delightful treat, you really should try this cookie.  I have been hard-pressed to find someone who doesn’t like these!

Dried blueberries can be a bit pricey, but Trader Joe’s is a great source of delicious and reasonable ones.  And they are sooooo worth it once you’ve taken a bite of this cookie!

Blueberry White Chocolate Chip Cookies 3

Blueberry White Chocolate Chip Cookies

Ingredients:Blueberry White Chocolate Chip Cookies

4 sticks (1 lb.) butter, softened
1 1/2 cups packed brown sugar
1 1/2 cups white granulated sugar
2 tsp vanilla
4 eggs
2 tsp baking soda
2 tsp salt
5 cups all purpose flour
1 12-oz bag Nestle Premier White Chocolate Chips (or your favorite)
1 8-oz bag Trader Joe’s dried blueberries (or your favorite brand)


With electric mixer, beat butter and sugar together until completely incorporated. Add vanilla and eggs, and beat until light and fluffy. Add baking soda and salt, and mix another minute. Gradually add flour and beat until well incorporated, but do not overbeat.

Fold in white chocolate chips and blueberries. Refrigerate dough for at least 2 hours or up to 2 days.

When ready to bake, preheat oven to 375 degrees F. With your hands, form a cookie dough ball about 1-1/2 inches in diameter.  Place on baking stone. Bake for 8-10 minutes. Do not overbake. Allow to cool on baking stone for 2-3 minutes, then remove to cooling rack to cool completely.


Cheers & Hugs,

Chocolate Pretzel Shamrock Pops

Chocolate Pretzel Shamrock Pops

It will soon be St. Patrick’s Day, and I couldn’t let it pass without making a fun treat.  These Chocolate Pretzel Shamrock Pops are about as easy and cute as it comes.  I simply placed three mini pretzels and a cookie pop stick on a piece of parchment paper, spooned about a teaspoon of melted chocolate in the center, and placed a green Mint Dark Chocolate M&M in the center.  Let it cool/dry for about 5-10 minutes, and voila – a fun St. Patrick’s day treat.

Chocolate Pretzel Shamrock Pops. 2jpg

I originally saw a photo of what I thought was the same thing here created by Amy @ MomAdvice. (Amy has an awesome blog, Pinterest boards, and Instagram BTW!)  But then I realized, after actually going back to find the post to give credit, that Amy actually used Rolo candies in the center of hers!  How yummy does that sound?!  SCORE!  And it would have been even EASIER!

I should have read it first, but these became my version, and they are yummy and festive!

Chocolate Pretzel Shamrock Pop

When I ran out of sticks, and knowing my daughter-in-law was coming over and how much she loves white chocolate, I made a small batch of pretzels without a stick, but with a dot of white chocolate and an M&M.

white chocolate pretzel M&M st patricks day

Here’s my recipe (if you can even call this a recipe!) for this simple, festive treat:

Chocolate Pretzel Shamrock Pops

1 Bag Mini Pretzel TwistsChocolate Pretzel Shamrock Pops
1 Bag Mint Dark Chocolate M&M’s (you could also just use green plan M&Ms or any other favorite flavor)
6-8 oz. Melting Chocolate (whatever is your favorite)
20 Cookie Pop Sticks
Parchment Paper

Lay down 3 pretzels in the shape of a shamrock and cookie pop stick on parchment paper.
Repeat with as many as you have.
Melt chocolate in small bowl in microwave for 1 minute at 50% power, stir. Continue at 30 second intervals until completely melted.
Using a teaspoon, place a spoonful of chocolate in the center of the pretzel “shamrock.”
Push together gently if it pushes apart when you spoon the chocolate on top.
Place an M&M in the center.
Let cool/dry for 5-10 minutes.
ENJOY!  (And P.S. – you will have plenty of leftover M&M’s and pretzels to munch on too!)

jodi mckinney @lifeinbetween.me

Wishing you the luck of the Irish this week!

Cheers & Hugs,

Orange Creamsicle White Chocolate Chip Cookies

Orange Creamsicle White Chocolate Chip Cookies 1

As promised yesterday, today I am sharing the other orange cookie recipe that I made this weekend: Orange Creamsicle White Chocolate Chip Cookies.

And they really taste like Orange Creamsicles!  Remember that yummy ice cream treat we used to get as kids?  A little orange citrusy tang, but oh so ice creamy!!

Orange Creamsicle White Chocolate Chip Cookies 2

I have never made a cookie recipe that called for cornstarch before, but I love how tender these cookies turned out – just a tiny bit crispy on the outside, but softbatch-like on the inside.

They also get their intense flavor from using three extracts:  vanilla, almond, and orange, as well as a couple tablespoons of freshly grated orange zest.

Orange Creamsicle White Chocolate Chip Cookies zest

The creamy flavor comes from the addition of half and half and from the white chocolate chips.

Orange Creamsicle White Chocolate Chip Cookies 3

I took both these and the Orange Slice & Oatmeal Cookies to our Chinese New Year’s Party yesterday, as oranges are supposed to bring good luck.

Come back tomorrow to see some highlights from that great celebration.  (Here’s a little sneak peek – appetizer time with tender teriyaki beef on skewers.)

chinese new year 2015 teriyaki beef

Here’s today’s cookie recipe:


INGREDIENTS:  (As adapted from Averiescooks.com)

1/2 cup butter, softened
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
2 teaspoons almond extract
2 teaspoons orange extract
2 tablespoons half-and-half
2 tablespoons freshly grated orange zest
2 cups all-purpose flour
2 teaspoons corn starch
1 teaspoon baking soda
pinch salt
12 ounce bag white chocolate chips


With electric mixer,cream together butter, sugars, egg, and extracts on medium-high speed until very light and fluffy, about 5 minutes.

Scrape down the sides of the bowl, and add the cream, zest, and mix on medium speed until incorporated, about 1 minute.

Scrape down the sides of the bowl again, and add the flour, corn starch, baking soda, and salt, and mix on low speed until just incorporated, about 1 minute. Do not overmix.

Add the white chocolate chips, and mix on low speed until just incorporated.

Form heaping two-tablespoon mounds. Place mounds on a large plate, flatten slightly, cover with plastic wrap, and refrigerate for at least 3 hours, or up to 5 days, before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter.

Preheat oven to 350F. Place mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 8 to 9 minutes, or until edges have set and tops are just beginning to set, even if slightly undercooked, pale and glossy in the center. Do not overbake because cookies will firm up as they cool. Baking longer than 10 minutes could result in cookies with overly browned undersides.

Allow cookies to cool on the baking sheet for about 5 minutes before transferring to a wire rack to finish cooking. Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 4 months. Unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days, or frozen for up to 4 months.

Killer Chocolate Making Tips

chocolate class colleen and jodi

I got a new nickname Thursday night…  “Killer”

It all started out quite innocently.  (Isn’t that what they all say?!)

I’m pretty sure Mary, the instructor at the Chocolate-Making Class I attended at our local community college Thursday evening, dubbed me this because of my “killer” chocolate tasting making skills.  Or – maybe it was because she recognized my “killer” charm, wit and personality.  Or it could have possibly been for my “killer” fashion sense (I mean who doesn’t envy an aging 50+ in jeans, pink Keds, and an Old Navy funnel neck fleece?!).

But alas, I’m not sure any of the above apply.  I actually was a bit of a hot mess Thursday night…

Colleen, my daughter-in-law, and I were texting about something earlier this week, when she asked,  “Hey, don’t we have some kind of chocolate-making class coming up soon here in December?”

I had completely forgotten!

Several months ago when the local community college published their “Fall/Winter Continuing Education” pamphlet, I had registered us for this as something fun to do together.  It was this Thursday evening.

Thursday started out like many others these days with rising early and every intention of jumping in the shower before jumping into my work (from home) day.  But, as is more often the case than not lately, that didn’t happen.  Dang if I didn’t open my laptop first to start working, and next thing you know, Marty is home, and I am still in my pajama pants and hoody, bed head, yesterday’s mascara, and with a half cup of cold coffee on my desk – – – at 5 o’clock!

Colleen was coming at 5:30 for our 6:00 class.  YIKES!

Jump in the shower, slap on some makeup, gargle with a bit of Listerine, and come out smiling.  Ready with two minutes to spare.  Score!

As we were driving to class, and I was secretly praying that I was heading to the correct campus location, my friend and neighbor, Tracy, called.  I answered (on speaker – hands free!) trying to be witty with, “Do you have a visitor?”

(You see, Tracy is Mikey’s and my walking buddy – and when I leave and he is left to his own accord with doggie door freedom – my little 37 lb furry son likes to take the beaten path through the woods to Tracy’s house and whine at her door until she lets him in for some “poor little ole’ me” ear scratches and belly rubs.)

But Tracy said, “No…  Did you forget we have a chocolate-making class tonight?”

I looked at Colleen.  OH YEAH!  Tracy is the one that told me about this class, and we were meeting her and her sister there.  Sometimes I seriously think I am developing early onset Alzheimer’s!  (But then one of my boys will charmingly question:  Early? onset?” GRRR!  Some day they will be 50+, and I hope their kids remind them often how ancient they are too!)

We showed up for class, with another amazing two minutes to spare, after choosing the farthest parking lot from the Arts & Hospitality Building we could find just so we could run  walk briskly through the freezing cold and dark charming campus paths and arrive ready to rumble create magnificent sugary confections.

Mary was wonderful – and so was her daughter and chocolate-melting assistant, Ashley.  Mary has been making homemade chocolate for over 30 years and works professionally in the food industry.  At first, reserved and professional, her true wit and humor unraveled as the evening progressed.  We learned some great tips for melting and molding and filling chocolates, while making new friends and laughing along the way.

chocolate class mary instructor 1

TIP:  Mary taught us to completely fill the plastic mold with melted chocolate (i.e. for chocolate covered cherries) to thoroughly coat all sides of each individual mold.  You then turn it over onto parchment paper and let the inside drip out.  Place in refrigerator or cool spot to let set, then repeat a second layer.  Fill it full again and turn over and dump.  Let harden again, then place a cherry inside and fill to top with chocolate.  (Roll in fondant if you like.)

TIP:  Use a squeezie bottle to fill molds.  In the past, I had always spooned into the mold and made a bit of a mess.  Squeezing it in is a breeze and much neater…….

Unless you are “Killer!”

I think I must have been showing off and trying to finish filling my molds first.  I was humming along smiling and laughing and squeezing and filling, when SPLAT! – the lid popped off the squeezie bottle and all the chocolate was splattered atop the mold!

I was so embarrassed I forgot to take a picture (imagine that!?)
If Mary wanted to kill me was frustrated, she sure didn’t show it.  She simply instructed me to grab a spatula to scoop it off onto the parchment and kindly refilled my squeezie bottle.  (THANK YOU MARY!)

I continued on, and my chocolate covered caramels turned out quite yummy – you never would have known if I didn’t tell you here what a total mess I made!

chocolate class caramelsThis photo is AFTER the cleanup!

The next time Mary made her rounds checking on all of our progress, she politely and slyly asked,

“How are you making out, Killer?”

She said it so sincerely and innocently and quietly, I couldn’t help but burst out laughing!

And being one to “not let it go,” I continued on all night with my new nickname.   I also dubbed my sidekick chocolate-making aficionado, Colleen as “Killer Junior.”

TIP:  Use “melting” chocolate – not chocolate chips (i.e. Nestle). Mary mentioned they put something in chocolate chips to help them keep their “chip” shape that prevents them from melting completely and smoothly.  I have found this to be true, and there is a big difference in the end product when using “melting” chocolate!

TIP:  We used Merckens brand chocolate, and it was pretty good.  I would give it a medium/average rating.  It’s not the cheapest, but far from the most expensive also.  It did melt beautifully, but the taste was not as creamy and milky as I personally like if I am going to indulge in chocolate treats such as this.  I look forward to trying out some other higher quality chocolates, but this was not too shabby.  (Marty and Nick were pleasantly surprised at what I brought home!)

chocolate class mary instructorMary showed us how to make peanut and coconut clusters.

TIP:  Use FREEZE-DRIED coconut as opposed to the typical sweetened, flaked coconut you might typically use for baking.  It turns out much better!  Less moisture content to “confuse” (for lack of a more technical term) the chocolate and result in a delightful treat.

While Colleen was busy making her favorite white chocolate covered peanut butter cups, I was flitting around being disruptive to everyone taking pictures and offering my own tips….

chocolate class colleen making white chocolate peanut butter cups

While Colleen was making our dark chocolate covered fudge fondants, I took a few more photos, offered a few more tips, and did accomplish a bit of chocolate making too!  (note those beautiful caramels on the right in my spot below… though Colleen did do the white drizzle part… I know I know – I have the best D-I-L ever!)

TIP:  Once all of your chocolate and filling is in the mold, tap it lightly a few times on the table or lightly shake back and forth horizontally a few times to even and smooth out the chocolate before it sets.  It makes the WORLD of DIFFERENCE in the finished product!

chocolate class colleen chocolate fudgeI did manage to make chocolates, and look at what we ended up with!

TIP:  A great way to melt chocolate and keep it melted is to do it in a crockpot.  Who would’ve thought?

chocolate class our boxesNot too shabby – eh?

We had a BLAST!  We learned some great TIPS…  We made chocolate (which Marty and Nick are thoroughly enjoying)…

But most of all – we made memories!

TIP:  Clean-up is much easier if you let the chocolate cool and harden.  Place the squeezie bottles that are all but empty, but coated with chocolate, in the refrigerator for several minutes.  When the chocolate hardens, all you need do is squeeze the bottle several times and the hardened chocolate cracks and releases from the sides into a pile of broken up pieces in the bottom of your bottle.  This can be saved and remelted.  Much more cost-effective than washing and throwing out all of that delicious chocolate – and A LOT less messy too!

And after all that fun, Colleen and I were both thinking candy making and cookie baking the next day.   I found the 40+ molds I had boxed up in the attic from about 20 years ago when Marty’s Mom and sister and I used to do all this together and texted Colleen to see if she wanted to come borrow to use for her baking and cooking this weekend.  It brought back a flood of happy memories….

and I hope Colleen will remember our day and many more to come as we enjoy spending time and making memories!

chocolate class colleen and jodi

Killer, Jr. & Killer

Of course she is the cute one on the left!

Cheers and Sweet Hugs,


Snowman Oreo Cookie Balls

Since the Thanksgiving Turkey Oreo Cookie Balls I made a couple weeks ago were such a big hit, I was excited to try these cute little Snowman Oreo Cookie Balls using the same technique to take to a party we are going to on Saturday.  Didn’t they turn out cute?

snowman oreo cookie balls 2

They were super easy to make, and I got the idea from the original Turkey Oreo Cookie Ball Inventor/Blogger, Jennifer West at Pink When.  Thanks for the great creativity and inspiration Jennifer!

snowman oreo cookie balls

These quick, easy, and adorable little just-starting-to-melt snowball faces would be great to take to your child’s school party, for a winter sledding party, holiday get-togethers, and as a fun addition to your holiday cookie trays.

Here’s the recipe (as created by Jennifer at Pink When)

Snowman Oreo Cookie Balls

1 Package Oreo cookies, finely crushed (about 36 cookies)
1 package (8oz.) cream cheese (softened)
16-20 oz White Chocolate, Melted
Black and Orange Icing
Mini Rolo Candies
Deocorative Candy Snowflakes

Crush OREO cookies to a fine crumbly mixture (I placed in a Ziploc Freezer bag and rolled a marble rolling pin over them).  Mix in the softened cream cheese.

Roll into one inch cookie balls, and freeze for 10 minutes.

Dip cookie balls into melted chocolate and place on a prepared cookie sheet covered with wax paper.

Place into the refrigerator for 15 minutes to an hour before decorating.

Add an orange carrot nose with icing and black coal eyes and mouth.

With an additional dab of white chocolate (I used a toothpick), adhere a decorative candy snowflake to the hat (of course this is optional or you could use whatever fun thing you have), then with one more dab of the white chocolate, adhere the rolo “hat.”


Cheers & Snowy Hugs,



Peanut Butter & White Chocolate Chip Cookies

pbwc stack

I made some pretty yummy cookies for a picnic we went to yesterday.

These peanut butter and white chocolate chip cookies pretty much MELLLLLT in your mouth!

I was looking for something new and different and came across a similar recipe on one of my favorite baking blogs, Cookies and CupsShelly made me chuckle with her description of her “big-boned” version!

I didn’t want mine to be quite as “big-boned,” so I used another favorite blogger’s recipe (Sally’s Baking Addiction) for soft peanut-butter cookies.

Combining Shelly’s idea with a tweak or two to Sally’s recipe, I came up with a winning version (at least according to my guys – – –  and there were none left at the picnic either!).

pbwc stand

Here’s the recipe:

Peanut Butter & White Chocolate Chip Cookies

  • 2 cups (4 sticks) salted butter, softened to room temperature
  • 2 cups light brown sugar
  • 1 cup granulated sugar
  • 4 large egg
  • 3 cups creamy peanut butter
  • 4 teaspoon vanilla extract
  • 2 tsp baking soda
  • 5 1/4 cups all purpose flour
  • 2 bags white chocolate chips

Cream butter and sugars together in mixer until light and fluffy.  Mix in peanut butter, egg, and vanilla. Slowly mix in the dry ingredients. Do not overmix. Chill dough for at least 1 hour.

Preheat oven to 350 degrees.  Remove chilled dough from fridge and roll into balls.  Then flatten slightly as these cookies will not spread very much.

pbwc balls

Bake for 9 minutes until the tops begin to start cracking slightly.  Do not over bake.   Cookies may not look done, but they will firm up as they cool.

pbwc rack

I got about 7 dozen from this recipe.

(And I was sure to set a few aside for a certain sweet someone whose favorite candy bar is White Reese’s Peanut Butter Cups that I think is going to LOVE these!)  🙂

Mikey is always such a big helper in the kitchen too!  He always cleans the floor for me.  All I need do is brush crumbs from the counter to the floor, and they magically disappear.

choosey dogs choose Jif

Choosy Dogs Choose Jif!

And since we polished off this jar of Jif, Mikey took care of cleaning it out for me before we put it in the recycle bin.


Cheers & Hugs,