Tag Archives: Tonya Ferguson’s Weekend Potluck

the BEST “OOPS” Cookie EVER!!!



Have you ever had a teeny-weensy cooking/baking mistake that completely ruined something you were excited about, something that took time and effort, something that was supposed to be so good?

And then?  It’s not.

My daughter and I had this experience yesterday.  We were trying to make this highly-anticipated, much raved about recipe from a friend.  Click {HERE} for the original recipe as shown on Pinterest.

Well, you know that teensy-weensy little baking mistake turned out to be a quadrupling the butter mistake.

I wrote all about what happened {HERE}.

That was yesterday.


I had so much cookie dough (like half of it) that I just had to figure out a way to use it.

And the results?


Like seriously ROCK!

Now, I have to tell you, I had already tampered with the recipe.

But now it is a whole different cookie.  Which we like to call…



• 1 1/4 cups all-purpose flour

  • 1 cup oatmeal (quick oats)

• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4teaspoon salt
• 1 cup salted butter, softened
• 1 cup creamy peanut butter
• 3/4 cup granulated sugar
• 1/2 cup light brown sugar
• 1 large egg
• 1 tablespoon milk
• 1 teaspoon vanilla extract
• 3/4 cup white chocolate chips
• 1/2 cup peanut butter chips

1/2 cup Heath bits

  • 1/2 cup semi-sweet chocolate chips

• 1 cup chopped pretzels
• Sea salt, for sprinkling


1. Preheat oven to 350 degrees F.
2. Line a large baking sheet with parchment paper or Silpat baking mat. Set aside.
3. In a medium bowl, whisk together the flour, oatmeal, baking soda, baking powder, and salt. Set aside.
4. In the bowl of a stand mixer, beat the butter and the peanut butter together until fluffy. Add the sugars and beat until smooth. Add the egg and mix until combined. Add the milk and the vanilla extract and mix again.
5. Add the flour mixture and beat until flour disappears. Stir in the white chocolate chips, peanut butter chips, semi-sweet chocolate chips, Heath bits and pretzels.
6. Drop cookie dough by rounded tablespoons onto prepared baking sheet. Sprinkle each cookie with sea salt.
7. Bake for 10-11 minutes, or until cookies are slightly brown on the edges.
8. Cool the cookies on the baking sheets for 2-3 minutes, then move to a wire rack to cool completely.


What you are left with is an amazing cookie, like none other you have ever tried!

The BEST “OOPS” Cookie EVER!!!

And they taste even better packaged up all cute with our new Mary & Martha paper bakeware large and mini loaf pans, draped with a re-usable placemat or napkin.

Just sayin’.

{if you are interested in the products of Mary & Martha, LIKE my business page on Facebook!!}

Excited because my great cookie mistake gave me a reason to participate in Tonya’s Weekend Potluck!

you won’t be able to stop.


Seriously, this week’s recipe for Tonya’s Weekend Potluck is that good. Steve had to shut the fridge and walk away and declare he would EAT NO MORE.

Another fun and yummy recipe from a wife of a coworker of Steve’s—many year’s ago. I know it’s got to be a family favorite. No doubt a Kaufman family favorite. But I must warn you—you know when you think in the back of your head that Rice Krispie Treats are a fairly lowfat and low calorie treat? These aren’t. It could have something to do with the sweetened condensed milk in addition to the butter, marshmallows, and rice krispies. Oh–and you pretty much triple your butter. You’ll see…

Gooey Rice Krispie Marshmallow Roll

1/4 Cup Butter

4 Cups Mini Marshmallows

Melt on low on stovetop until just melted.

Then add:

1/4 tsp. vanilla (or more if you love vanilla like me)

4 Cups Rice Krispies

Pat into well greased cookie sheet. Cool in refrigerator.

1 Cup Butter

1 Cup Brown Sugar

4 TBSP Light Corn Syrup

1 Cup Sweetened Condensed Milk

Boil for 5 minutes, stirring constantly.

Cool this mixture just a bit in a sink of cold water.

Pour over rice krispies.

Cool in refrigerator until cold. Then roll. Cut into thin slices.

You can see the gooey goodness oozing through the Rice Krispies.  My kids loved them, but Steve could not stop eating them.  And that makes it a keeper over here.