• Preheat oven at 350-degrees. Line a baking sheet with parchment paper.
• In a large bowl, cream together the butter and sugars. Add the peanut butter, egg, and vanilla.
• In another bowl, stir together the flour, oats, baking soda, and salt. Gradually combine the contents of both bowls. Fold in the chocolate chips.
• Use a teaspoon scoop or spoon to place rounded balls of dough spaced-out on the cookie sheet. Flatten them slightly. Bake for 10 to 12 minutes, until set and golden. Cool on cookie sheet for 10 minutes before transitioning cookies to rack. Store cookies in a sealed container at room temperature.

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• Preheat oven at 350-degrees. Generously coat the interior of a large bundt pan with nonstick spray. If using fresh blueberries, wash them and gently pat them dry with paper towels, picking out any stems.
• In a large mixer bowl, beat the butter and sugar until light and fluffy, about 5 to 7 minutes. Add eggs one at a time followed by the vanilla.
• In another bowl, combine the flour, baking powder, baking soda, and salt. Add to the butter mixture alternatively with the yogurt. Scrape the bottom of the bowl a few times during the process.
• In a small bowl, mix together the dry ingredients for the filling: brown sugar, flour, and cinnamon.
• Spoon about a third of the batter into the bundt pan. Sprinkle about half the dry filling mix over the top. Sprinkle about half the berries over this layer.
• Repeat the process. Spoon about a third of the batter to cover the blueberries. Distribute the rest of the dry mix around the ring, followed by the blueberries. Top with the remaining batter. Use a spoon or uneven spatula to even it out across the top.
• Bake for 55 to 65 minutes, until a toothpick plunged into the middle of the cake comes out free of crumbs. Cool for 20 minutes in pan, then carefully invert onto a cooling rack. Cool completely to room temperature.

Mix the glaze

• Stir together the confectioners' sugar and 2 Tablespoons of half & half or milk. The glaze needs to be thick so that it doesn't all run off. Add more sugar or milk, as necessarily, to get a thick glaze that can just dribble. Spoon over the domed top of the cake. Let set at least 20 minutes or place in fridge. Slice and serve. Store cake under a cake dome, within plastic wrap, or in individual slices encased in plastic wrap. As individual slices, it can be frozen for later enjoyment.

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• Preheat oven at 350-degrees. Line a 13×9 pan with foil and apply nonstick spray.
• In a big bowl, beat together eggs, butter, and vanilla. In another bowl, combine the brownie dry ingredients and gradually add them to the egg mix. Fold in the chocolate chips. Set aside 1 cup of the brownie batter for the topping. Scoop the rest into the prepared pan and use an uneven spatula to even it out.
• In another bowl, beat together the cream cheese blocks, cookie butter, and sugar. Once that is blended, add the egg and milk. Use an uneven spatula to spread the mixture in a thin layer across the top of the brownie batter in the pan. Dollop the reserved brownie batter on top. Use the tip of the uneven spatula or a butter knife to create swirls.
• Bake pan for 35 to 40 minutes, until the very middle passes the toothpick test. Cool on a wire rack for an hour, then place in fridge to completely chill. Use the foil to lift the contents onto a cutting board. Slice up and store in a sealed container in the fridge. Keeps for at least 3 days.

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