Dark Chocolate Chunk Oatmeal Cookies with Flakey Sea Salt

Serves 10 Large or 20 Regular Sized Cookies

Total Time 1 hour 30 Minutes


  • 1 cup unsalted butter, room temperature
  • 1 cup light brown sugar, packed
  • 1 / 2 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 cup oats (rolled for a chewier texture or quick-oats for a softer texture)
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups dark chocolate chunks, divided


Preheat oven to 375 degrees Fahrenheit. Line two large baking sheets with parchment paper. Set aside.

In a stand mixer or large mixing bowl, cream together butter, brown sugar and granulated sugar (approximately 3-4 minutes or until creamy). Add in the eggs one at a time, mixing to incorporate after each addition. Add in vanilla extract and mix. Set aside bowl.

In a medium mixing bowl, whisk together all-purpose flour, oats, baking soda and salt. Add this dry ingredient mixture to your large mixing bowl. Stir to combine. It should come together as a thick dough. Pour in 1 1/2 cups of the chocolate chunks (reserving remaining 1 / 2 cup for later) and combine.

Cover the dough and place into the refrigerator to chill for at least 1 hour. Do not skip this step. Not properly chilling the dough will result in over spreading and oily cookies.

Use a 1 / 2 cup measuring cup to portion and form dough into 10 large dough portions. If you prefer regular sized cookies, use a 1 / 4 cup measuring cup and form 20 dough portions. Place dough onto your parchment lined baking sheets, leaving at least 2 inches in between each cookie.

Bake cookies 9-10 minutes for large sized cookies or 8-9 minutes for regular sized cookies. A lighter colored baking sheet will likely require the longer bake time while a darker colored baking sheet will likely require the shorter bake time. Remove from the oven when the bottoms appear golden brown and the middle appears soft.

Use remaining 1 / 2 cup of dark chocolate chunks to press into the cookies while they are still warm. Let the cookies cool and completely set up on the baking sheet for at least 10 minutes. Finish by sprinkling flakey sea salt over the cookies.

Store in a closed container for up to three days. Enjoy!

Salted Caramel Filled Fudge Brownies

Serves 9 Large or 16 Small Brownies

Total Time Less Than One Hour


  • Brownies
    • 1 / 2 cup all-purpose flour
    • 1 / 4 cup cocoa powder (preferably Dutch-processed)
    • 1 teaspoon cornstarch
    • 1 / 2 teaspoon salt
    • 6 tablespoons unsalted butter
    • 3 / 4 cup semi-sweet chocolate chips
    • 3 / 4 cup granulated sugar
    • 2 eggs, room temperature
    • 1 teaspoon vanilla extract
  • Caramel Filling
    • 20 unwrapped square caramels (155 grams or approximately 3 / 4 cup)
    • 1 / 4 cup heavy cream
    • pinch of salt


Caramel Filling

In a small saucepan over medium heat, begin to melt the unwrapped caramel candies. Heat for approximately 2 minutes, stirring constantly and scraping the bottom and sides of the pan as needed. The candies will likely clump together.

After 2 minutes, pour the heavy cream into your saucepan. Continue stirring until the caramels melt completely and the mixture is smooth. Remove from heat. Add in a large pinch of salt and set aside. You should have approximately 1 cup of caramel filling.


Preheat your oven to 350 degrees Fahrenheit and line an 8 x 8 square baking pan with parchment paper.

In a small mixing bowl, whisk together flour, cocoa powder, cornstarch, and salt. Set aside.

In a small sauce pan, melt your butter and chocolate chips over medium heat. Once melted, immediately remove from heat and pour in your granulated sugar. Stir to combine.

Transfer your mixture to a medium sized mixing bowl. Add in the eggs one at a time, stirring to combine after each addition. Add in the vanilla extract and stir.

Add your dry ingredient mixture to your batter. Stir to combine.

To your lined baking pan, pour in half of your brownie batter. Make sure the batter spreads out across the entire pan, reaching into the corners as well. On top of the brownie batter, pour a layer of the caramel filling. Spread it out to the corners of the pan, being careful to avoid mixing the caramel into the brownie layer. Add the remaining half of your brownie batter on top of the caramel filling. Spread to the corners of the pan so that no caramel is showing.

Place in the oven and bake for 30-35 minutes. Let cool completely before slicing and serving.

Optional: Before serving, top the brownies with flakey sea salt.

Fruity Cereal ‘N Milk Layered Cake

Serves 12 Slices (Approximately)

Total Time 2 Hours


  • Cereal Milk
    • 2 cups milk
    • 2 cups fruity cereal (preferably froot loops)
  • Fruity Cereal ‘N Milk Cake
    • 2 1/2 cups cake flour
    • 2 teaspoons baking powder
    • 1 / 2 teaspoon salt
    • 3 / 4 cup unsalted butter, room temperature
    • 1 1/2 cups granulated sugar
    • 4 eggs, room temperature
    • 2 teaspoons vanilla extract
    • 3 / 4 cup cereal milk, room temperature
    • 1 1/2 cup fruity cereal (preferably froot loops)
  • Cereal Milk Buttercream
    • 2 1/4 cups unsalted butter (soft, but slightly cooler than room temperature)
    • 6 cups powdered sugar
    • 1 1/2 teaspoons vanilla extract
    • 1 / 4 cup cereal milk (plus additional to thin as needed)
    • pinch of salt
  • For Decorating
    • 3/4 cup white chocolate (chips or almond bark)
    • 2 tablespoons milk
    • Additional fruity cereal


Cereal Milk

To make the cereal milk, add your milk and fruity cereal to a bowl. Use a spoon and mix together, completely covering the cereal with the milk. Let this sit for 15 minutes. Note: Letting this mixture sit for longer will result in you not having enough milk for the cake because the cereal will absorb too much of the milk.

Strain this mixture and set aside your milk to use as directed in the recipe.

Fruity Cereal ‘N Milk Cake

Preheat oven to 350 degrees. Trace and cut out parchment paper to line the bottoms of two 8 – inch cake pans. Set aside.

In a large mixing bowl, use a mixer to cream butter for 2 minutes until light in color and fluffy. Add granulated sugar and mix for approximately 3-4 minutes or until creamy. Add in eggs, one at a time, incorporating after each addition. Add in vanilla extract. Set aside.

In a medium mixing bowl, whisk together cake flour, baking powder and salt.

Starting with your dry ingredient mixture, begin alternating additions of dry ingredients and cereal milk to the large mixing bowl. You should begin by adding 1/3 of your dry ingredient mixture and follow by adding 1/2 of your milk. Repeat these additions, mixing after each until just incorporated. Avoid over mixing as this will result in a dry cake.

Add 1 1/2 cups of your fruity cereal to a high speed blender and pulse until the cereal is finely ground with no large pieces remaining (I found that large cereal pieces resulted in chewy pieces in the cake, so this step is important!) Carefully fold the cereal into your batter until just incorporated.

Divide the cake batter equally between each of your cake pans. Place in the oven and bake for 25-35 minutes (a dark cake pan will requirer the shorter cook time while a lighter colored cake pan will require the longer cook time) or until an inserted toothpick comes out clean.

Remove the cakes from the cake pans and place on a wire rack to let cool completely.

Cereal Milk Buttercream

In a stand mixer or large mixing bowl, beat butter until light and fluffy. Add in powdered sugar and mix to incorporate. Begin by adding in 1/4 cup of your cereal milk and vanilla extract and mix. If the buttercream appears to thick to spread, slowly add in additional cereal milk a tablespoon at a time.

Cake Assembly

Level each of the cakes using a serrated knife to create flat tops that will make stacking easier.

To a cake stand or large plate, spread a thin layer of buttercream frosting.

Place one of the cake layers onto the stand. Spread a layer of buttercream frosting about 1/2 inch thick.

Place your other cake layer on top, flipping this cake layer upside down so that the top of your cake has a flat bottom. Press down gently.

Cover the entire cake with a thin layer of buttercream frosting. Smooth out the sides. This will be your crumb coat. Chill the cake for at least 20 minutes before using the remaining buttercream to completely cover and frost the cake.

In a small microwavable bowl, combine white chocolate chips with milk. Microwave in 20 second intervals, stirring after each, until the chocolate is completely melted and smooth. The consistency of the chocolate should be pourable.

Use a spoon to create large puddles around the top of the cake (as shown in the photo) and some drips down the sides of the cake.

Before the chocolate hardens, press in your cereal around the edges (as shown in the photo).

Let the chocolate completely set before slicing. This cake should serve approximately 12 people and is best consumed the day it is made. Enjoy!

Note: The cereal topping on the cake will lose its crunch and soften with time. If you are not planning on eating the cake the day it is made, you should omit the cereal.