White Chocolate Chip Lemom Cake Mix Cookies

It’s 42 days until our cruise.

I’m super amped about it. SUPER AMPED!!!!

This will be our first vacation as a family of 4, so I am really excited about that.

We are leaving out of Tampa and are going to Key West and Cozumel. While we have been to both places previously, yet I am still really looking forward to the cruise. We are just going to visit these places with a different focus now, especially having kids now.

Like, we are want to see how Key West is doing post Hurricane Irma – hopefully well! Also, the last time we were in Key West was for our Babymoon with Autumn. So fun, but I need a drink in hand this time, especially from The Rum Bar.

We have had a Royal Caribbean Credit Card for awhile and I just recently noticed that we had some points expire. Unacceptable! So I started to look into cruise that we could take and how I could redeem the points that we have before they died off. I was looking for a really affordable cruise and ending up stumbling across one that had a BOGO 1/2 OFF deal with a Kids Sail Free deal. That means the 4 of us are taking a cruise for the cost of 1 1/2 fares. WIN! And I redeemed a ton of points to cut that price in half. I nearly had a Brandi Chastain moment when I got off the phone after I booked the cruise. AHHHHHHHH!!!!! GOAAAAAAAAAAAAAL!!!!!

Anyway, leading up to the cruise, I should stop eating all the stuff that is brought into my office from vendors (I can resist some chocolate, but toffee from Tampa based Toffee To Go… I WILL NEVER RESIST THAT FOOD FROM THE GODS!!!!!!) and these cookies.

I’m warning you, these are super quick and easy to make, and I swear will disappear just as quickly. Cake Mix cookies for the win!!!!!

White Chocolate Chip Lemon Cake Mix Cookies

Makes 22-24 Cookies


  • 1/2 Cup vegetable oil
  • 2 eggs
  • 15.25 ounce package of lemon cake mix
  • 2 Cups white chocolate chips


  1. Preheat oven to 350F degrees. Place a non-stick silicone baking mat on a large cookie sheet.
  2. Whisk together the oil and the eggs. Mix in the cake mix.
  3. Once the cake mix is completely moist and lump free, mix in the white chocolate chips.
  4. Scoop 8-12 heaping Tablespoon sized dough balls on to the baking sheet (depending on size of baking sheet)
  5. Bake for 8-10 minutes, until just set. Let the cookies cool on the cookie sheet for a few minutes to allow of them to firm up in the center. Remove to continue to cool on a cooling rack.
  6. Repeat for the rest of the cookies.

S’mores Chocolate Chip Cookie Ice Cream Sandwiches

S'mores Chocolate Chip Cookie Ice Cream Sandwiches

It’s the last day of S’mores Week 2017!!!

Amanda and I have hoped that you enjoyed the fun S’mores recipes that we shared this week. We have always had a blast sharing these recipes. I an’t believe it was already our 5th year doing it.

I wanted to really go all out this year with fun things like S’mores Monkey Bread, the Boozy S’mores Milkshake I shared yesterday and I wanted to end the week with a bang! So I decided to hit the scales hard with a fun combination of elements to make this crazy treat.

Let’s go… Chocolate chip cookies! Nutella! Marshmallow! Ice Cream!

Ding! Ding! Ding! We have a winner!

S'mores Chocolate Chip Cookie Ice Cream Sandwiches

S’mores Chocolate Chip Cookie Ice Cream Sandwiches

Makes 4


  • 8 chocolate chip cookies
  • 1/4 Cup nutella
  • 4 large marshmallows
  • 4 scoops of ice cream, vanilla is suggested


  1. Arrange 4 chocolate chip cookies on a baking sheet. Spread a Tablespoon of Nutella on each cookie.
  2. Place a scoop of ice cream on each cookie and immediately put into the freezer.
  3. Roast the marshmallows and put them on the other cookies.
  4. Sandwich together while the marshmallow is still warm.


Reese’s Pieces Chocolate Chip Cookies


How ready are you for the holidays? Be honest.

I’m like ‘woooo, I’m all set.’ And then I realize that I didn’t actually buy gifts for anyone other than Autumn. Wonderful.


I think at this rate I will get everyone’s gifts purchased, wrapped up, and shipped by Valentine’s Day. #theworst.

At least I remember to move that damn elf every day. Granted one morning I moved it at 3.15 and another at 4.35. Maybe I am sleeping so poorly because Sprinkles the elf is haunting my dreams.


Maybe I can just gift everyone cookies for Christmas. I mean, I’ll be baking tons of them as it is. And these are some awesome cookies!

I love peanut butter in cookies but sometimes peanut butter cookies are just too much. They are so great but can be rather intense and rich, but the standard chocolate chip cookie base with some Reese’s Pieces mixed in. It’s just the perfect amount of peanut butter. I won’t tell if you sneak one right off the cooling rack!


Be sure to bake up a batch for Santa. And don’t forget about another batch for yourself!


Reese’s Pieces Chocolate Chip Cookies

Makes 24 Cookies


  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 1/2 Cups Reese’s Pieces
  • 1 1/2 Cups semi-wweet chocolate chips


  1. Preheat oven to 375° F. Line baking sheets with parchment paper.
  2. Combine the flour, baking soda and salt in small bowl.
  3. Cream together the butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add the eggs, one at a time, beating well after each addition. Gradually beat in flour mixture.
  4. Stir in Reese’s Pieces and chocolate chips.
  5. Chill for 1 hour prior to baking.
  6. Portion 24 cookies on the baking sheets (you may need to bake in batches).
  7. BAKE for 11-13 minutes or until golden brown. Cool on the baking sheets for 2 minutes prior to removing to wire racks to cool completely.

Adapted from Tollhouse

Chocolate Chunk Oatmeal Crunch Cookies- SRC


So… it’s been a rough week.


I haven’t felt like doing much of anything. I have ignored my blog. I have ignored it’s FB page. I have just done the bare minimum to get by… pbj sandwiches and eating my feelings. On Saturday, I went to my mom’s, as planned, for Autumn’s bday, and Autumn spent the whole night throwing up. I couldn’t even catch a break during my break from reality.

And in one last woes me eating my feelings day, I enjoyed quite a few of these Chocolate Chunk Oatmeal Crunk Cookies. Worth it.


Making these couldn’t have come at better timing.

Sometimes things happen for a reason.

Case in point, I had retired from Secret Recipe Club last month as it as my 5th anniversary and I felt it was time to move on. But then I found out that this very month would be the last month for Secret Recipe Club as the whole group so I just had to pull a Jordan and step out of retirement

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Getting CJ’s blog, Morsels of Life, for my very last SRC post was so great because she has so many wonderful recipes to pick from. I enjoyed browsing through her wide selection of recipes, including her breakfastspizzas, and desserts. I ultimately picked her Chocolate Chip Oatmeal Crunch Cookies.

Autumn and I made these cookies together, which was such a fun thing to do with her. She is so eager to help out by adding the ingredients to the mixer and turning it on. So fun.

The end result are great chocolate chip cookies that have great texture from oats and rice krispies. They are not exactly oatmeal cookies, nor are they super crunchy. It’s this loely in between that


Thanks to CJ for such a great recipe this morning. Also, to everyone who has partipated in Secret Recipe Club. It’s been real.



Chocolate Chunk Oatmeal Crunch Cookies

Makes 30 cookies


  • 2 1/4 Cups quick cooking oatmeal
  • 1 Cup flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 Cup unsalted butter, softened at room temperature
  • 1 Cup brown sugar
  • 1/3 Cup sugar
  • 2 eggs
  • 1/2 teaspoon vanilla extract
  • 12 ounces chocolate chunks
  • 1 1/2 Cups rice krispie cereal


  1. In a large bowl, combine the oatmeal, flour, baking, and salt. Set aside.
  2. Beat together the butter and sugars for several minutes, until light and fluffy. Scrape down the sides occasionally.
  3. Add the eggs and vanilla extract, beat well again.
  4. Incorporate the dry ingredients
  5. Gently mix in the chocolate chunks and cereal.
  6. Refrigerate for at least 1 hour.
  7. Preheat oven to 350 degrees. Line baking sheets with parchment paper.
  8. Form heaping tablespoon rounds and arrange on the cookie sheets with enough room around them for some spreading.
  9. Bake for 12 minutes, rotating half way through.

Adapted from Morsels of Life

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errr, ignore the mess in the background. ooph!


Double Tree Hotel’s Chocolate Chip Cookies- SRC

Double Tree Chocolate Chip Cookies

We are in the middle of potty training right now.

It’s been going well, and it’s really hilarious. Can’t beat it when a little naked tush goes running by as you hear ‘I have to go pee pee!!!”. ha!

Double Tree Chocolate Chip Cookies-1

The big thing is that delicious rewards are working for Autumn. Pee on the potty… get a marshmallow. Pee on the potty… get a gummy worm. Poop on the potty… get a chocolate covered marshmallow. You get the gist. Thankfully, she doesn’t remember the reward system or she would be jacked on on sugar all the time.

But I think that the reward system works for all kids of all ages. And I am speaking for myself at this point as well.

I will have a crazy month ahead of me and the craziness really begins tomorrow so I am giving myself a little pep talk tonight and treating myself to a cookie before it all begins.

Double Tree Chocolate Chip Cookies-2

I think taking a moment to give yourself a pep talk before doing something big is needed, just as much as rewarding yourself.

So I took a little moment with on of these cookies and now I’m ready.

For this month’s Secret Recipe Club post I was given Sarah’s blog, Well Dined. I dove right in searching her recipe index and came across several recipes that sounded great, like Sarah’s Ricotta and Chard Pizza (love pizza!), Baked Eggs in Avocado (whole30!), and Fish Tacos with Chipotle Mayo and Coleslaw (tacos, duh!)

Ultimately, I came across these Double Tree Hotel Chocolate Chip Cookies. I knew I had struct gold!

I have only stayed at Double Tree a few times but every time I have enjoyed their cookies and they are addicting. If you haven’t been to a Double Tree I suggest you stay there. Sure, it’s a good hotel, but the cookies… stay for the cookies. ha!

I stuck to Sarah’s recipe except that I realized that I only had 2 cups of chocolate chips and not 3 Cups, as the recipe calls for. I didn’t feeling going to the store again so I just tossed in a cup of Mini chocolate chips. Still chocolate, so it’s still okay in my book. I also used vanilla bean paste instead ox extract since I recently got a jar and I am determined to use it on everything. I just love it so hardcore.

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The cookies are so good. They have great flavor and texture from the oats. The tiny bit of cinnamon in them also adds a great scent and flavor. Don’t skip the lemon. I swear it’s like skipping salt in a sweets recipe. You think you can, but you are so wrong.

So glad that I picked these cookies from Sarah’s blog for this month’s SRC post. My family enjoyed them and we shared with our neighbors too. Now, it’s time for you to give them a try!

It would be wrong to not make these cookies. Reward yourself.

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Double Tree Hotel’s Chocolate Chip Cookies

Makes 20 (big!) cookies


  • 1/2 Cup instant oats
  • 2 1/4 Cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1 Cup  unsalted butter, softened
  • 3/4 Cup brown sugar, packed
  • 3/4 Cup granulated sugar
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon lemon juice
  • 2 eggs
  • 3 cups semi-sweet, chocolate chips
  • 1 1/2 cup toasted walnuts, chopped


  1. Grind the oats in a food processor or blender until they are very fine. Add the flour, baking soda, salt, and cinnamon, pulse until mixed. Se aside.
  2. In the bowl of a stand mixer, cream together the butter, sugars, vanilla, and lemon juice in a stand mixer.  Mix for at least 3 minutes until you have a fluffy texture. Scrape down the sides as needed.
  3. Add the eggs and mix until the mixture is smooth.
  4. Add the dry mixture and mix until combined.  Add the chocolate chips and nuts and mix to just incorporate.
  5. Let the dough for at least 1 hour, but for the best results, chill the dough overnight in the refrigerator before baking the cookies.
  6. Preheat oven to 350 degrees.
  7. Spoon rounded 1/4 cup portions (will yield 20 cookies) onto an parchment lined cookie sheet.  Place the scoops about 2 inches apart.  Bake for 16-18 minutes or until cookies are light brown and soft in the middle.  Remove and let cool on a wire rack.
  8. Store in an air tight container.

Sourced from Well Dined




Check out all the other great Secret Recipe Club posts HERE this month!

And be sure to check out my 4+ years of Secret Recipe Club posts!!!!


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