Chew This! Celebration Monster Cookies

Happy “Chew This!” Sunday! As many of you know, I write a food column for “The Courier-Times” on the first and third Sundays of each month called “Chew This!” I absolutely love it and love sharing my family recipes, stories and memories. If you are in the Henry County, Indiana area – pick up a copy of the newspaper today and let me know what you think! If you are not, but would still like to take a look, sign up for an online subscription at Need help with the online signing up!? Write to me and I will be happy to help!

My newest column is all about celebrations – planned and unplanned and never having to find an excuse to celebrate LIFE! To help everyone celebrate my featured recipe is for “Celebration Monster Cookies”! These cookies are fabulous and are full of all kinds of delicious flavors – ground cinnamon, oatmeal, potato chips, chocolate chips, peanut butter chips, candy pieces and sprinkles! Now really, how bad could that be!? I am highly recommending you stir up a batch of these for your next celebration! 

Also my “Ask and Answer” feature is all about chocolate chip cookies and how to keep them from spreading. Shoutout and special thanks to Tomi White from Texas for the question. 

Pick up a copy of “The Courier-Times” TODAY and let me know what you think!

Celebration Monster Cookies



Sand Dollar Snickerdoodles

I have a recipe for “Soft and Chewy Snickerdoodles” so I wanted to develop a recipe for those who loved the Snickerdoodle flavor of cinnamon-sugar but wanted a cookie that was crumbly and sandy in texture instead of soft and chewy. This recipe is a home run! It is easy – flavorful and hits the crumbly and sandy texture so well that I named them my “Sand Dollar Snickerdoodles”. These are fabulous!

Sand Dollar Snickerdoodles

2 sticks (8 oz.) unsalted butter, soft
1 1/2 cups white granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1/2 teaspoon baking soda
1/2 baking powder
1/2 teaspoon salt
2 cups + 3 tablespoons white all-purpose flour
Cinnamon and Sugar for rolling (below)

Start by preheating your oven to 350 degrees F.

In a large bowl combine the soft unsalted butter and white granulated sugar until light in color and fluffy in texture.

Beat in the large egg.

Beat in the pure vanilla extract, baking soda, baking powder and salt.

Finally fold in the white all-purpose flour.

Roll tablespoon sized balls into a mixture of 1/2 cup white granuated sugar and 3 tablespoons ground cinnamon. Place on prepared baking sheets.

Lightly press down on each ball.

Place in preheated oven for exactly 18 minutes. Remove and allow to cool at room temperature before serving.



Chewy Chocolate Chip Cookies

Here is a fabulous chocolate chip cookie recipe that did not make my cookbook. I thought I would share it on social media with everyone instead. It is “Chewy Chocolate Chip Cookies” and they are delicious! Still need to preorder a cookbook? Send $15 total to Blaise Doubman / Box 47 / Kennard, IN 47351. Be sure to let me know whom to autograph it as well as a mailing address. Thank you to all of those who have already ordered!

Chewy Chocolate Chip Cookies

2 sticks unsalted butter (8 oz.) melted
1 cup light brown sugar, packed
1/2 cup white granulated sugar
2 large eggs
1 tablespoon pure vanilla extract
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon fine sea salt
1 cup quick cooking oats
2 1/2 cups white all-purpose flour
1 1/2 cups semi-sweet chocolate chips mixed with 1 tablespoon white all-purpose flour

Cream together the melted unsalted butter, light brown sugar and white granulated sugar. 

Add in the large eggs, one at a time, beating well after each addition. Add in the pure vanilla extract, baking soda, baking powder and fine sea salt and stir well. 

Next add in the quick cooking oats. Stir in the white all-purpose flour. 

Finally fold in the flour coated semi-sweet chocolate chips. Place in the refrigerator for at least 12 hours.

When ready to bake, preheat oven to 350 degrees F. Line baking sheets with parchment paper. 

Scoop dough into large mounds – a little less than 1/4 cup size – and bake in preheated oven for 10 minutes. 

Bake one baking sheet at a time. 

Allow cookies to cool on their baking sheets.



Cinnamon Maple Oatmeal Bars

Someone once said that I had too many cookie recipes… is that even possible!? Who could have too many cookie recipes!? I may need to change the type of person I associate with… Ha!

These are not really a “cookie” by definition, but a “bar”. They are a spin on my “Oatmeal Chocolate Chip Cookies” – but with cinnamon added, maple syrup added, chocolate chips left out – and the dough is pressed and baked in a pan instead of divided into cookie dough balls and baked. Simple, right?

These are chewy, flavorful and delicious served warm, or chilled! A friend of mine actually eats these for breakfast on the go… genius idea! 

Cinnamon Maple Oatmeal Bars Blaise the Baker

Cinnamon Maple Oatmeal Bars

2 sticks (8 oz. total) unsalted butter, softened
3/4 cup firmly packed light brown sugar
1/2 cup white granulated sugar
2 large eggs
1/4 cup pure maple syrup
2 tablespoons pure vanilla extract
1 1/2 cups white all-purpose flour
2 tablespoons ground cinnamon
1 teaspoon baking powder
1 teaspoon salt
3 cups oatmeal (quick cooking oats)

Start by preheating the oven to 350 degrees F, and spray a 13×9-inch baking pan with non-stick cooking spray.

In a large bowl, combine the softened unsalted butter, light brown sugar and white granulated sugar until light and fluffy in texture.

Add in the eggs, one at a time, and then stir in the pure maple syrup and pure vanilla extract.

Next, add the white all-purpose flour, ground cinnamon, baking powder and salt all at once and stir until just combined.

Finally, gently stir in the oatmeal.

Place dough into prepared pan, and smooth out the corners and top.

Bake in preheated oven for exactly 25 minutes.

Allow to cool, then cut into desired pieces and serve.