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Peanut Butter - Chocolate Chip Oatmeal Cookies

Ingredients:

3/4 cup butter, softened

1/2 cup peanut butter (can be creamy or chunky)

1 cup granulated sugar

1/2 cup packed brown sugar

1/2 teaspoon baking powder

1 teaspoon baking soda

2 eggs

1 teaspoon vanilla

1 1/4 cups all-purpose flour

2 cups rolled oats 

1 cup semi-sweet chocolate pieces

Procedure:

1. Preheat oven to 375’F. Beat butter and peanut butter with an electric mixer on medium speed. Add the sugars, baking powder and baking soda. Beat until combined. Beat in eggs and vanilla. Stir in the flour with a spatula or wooden spoon. Stir in rolled oats and chocolate pieces.

2. Scoop cookie dough with a medium size ice cream scooper. Space the cookies 2 inches apart onto a parchment lined cookie sheet. Bake in preheated oven about 10-12 mins. or until edges are lightly browned. Cool cookies on wire racks.

Makes about 2 dozens.

The Purpose of Cookies… according to a very wise Cookie Jar

1. Is to give you an excuse to put most of your favourite things to eat all in one mixing bowl and never be persecuted at all.

Just try showing someone how you can spoon away and finish a jar of peanut butter all by yourself… don’t you just look so endearing to them?

2. Is to teach you to be fair and balance. You shall not show any favouritism on any of your cookie dough scoops… And make sure each scoop has the same number of chocolate chips as the previous one. 

3. Is to let you forget your old cheap tricks. And make you realize that cookies are much more favourable bribe (than soap or beanie babies) to get you out of those sticky situations with your mailman, teacher and your neighbour’s Pittbull. 

4. Is to make you really like yourself more… Because cookies reciprocate the same feelings for you too…

You : YOU LIKE ME!…. YOU REALLY LIKE ME!

Cookie : Back at you, munchy cheeks! [smiley face]

(Source: goddessofscrumptiousness)




SPICED GINGER COOKIES
These Ginger Spiced Cookies are warmly spiced with a gentle but snappy flavor of ginger, the earthy sweetness of cinnamon and cloves and a hint of maple syrup which echoes all the spices.
These cookies are so perfect with a very cold glass of milk… You all know I always talk from my own experience! :)
Ingredients:
4 1/2 cups all-purpose flour
4 teaspoons ground ginger
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon ground cloves
1/4 teaspoon salt
1 1/2 cups margarine, softened
2 cups light brown sugar
2 eggs
1/2 cup maple syrup
3/4 cup granulated sugar (to roll in/coat the cookie dough balls before baking)
Procedure:
Preheat oven to 350’F. In a medium bowl sift all the dry ingredients. Set aside.
In a large bowl cream together margarine and sugar. Beat in eggs one at a time then add the maple syrup.
Stir in the flour mixture. Using a small ice cream scoop, shape dough into balls and roll in granulated sugar.
Place balls 3 inches apart on a parchment lined cookie/baking sheet.
Bake in the preheated oven for 12-14 minutes or until cookies are light brown.
Cool on cookie sheet for 2 minutes then transfer to wire racks to cool completely.
Makes 45 (2 1/2-inch) cookies

SPICED GINGER COOKIES

These Ginger Spiced Cookies are warmly spiced with a gentle but snappy flavor of ginger, the earthy sweetness of cinnamon and cloves and a hint of maple syrup which echoes all the spices.

These cookies are so perfect with a very cold glass of milk… You all know I always talk from my own experience! :)

Ingredients:

4 1/2 cups all-purpose flour

4 teaspoons ground ginger

2 teaspoons baking soda

1 1/2 teaspoons ground cinnamon

1 teaspoon ground cloves

1/4 teaspoon salt

1 1/2 cups margarine, softened

2 cups light brown sugar

2 eggs

1/2 cup maple syrup

3/4 cup granulated sugar (to roll in/coat the cookie dough balls before baking)

Procedure:

  1. Preheat oven to 350’F. In a medium bowl sift all the dry ingredients. Set aside.
  2. In a large bowl cream together margarine and sugar. Beat in eggs one at a time then add the maple syrup.
  3. Stir in the flour mixture. Using a small ice cream scoop, shape dough into balls and roll in granulated sugar.
  4. Place balls 3 inches apart on a parchment lined cookie/baking sheet.
  5. Bake in the preheated oven for 12-14 minutes or until cookies are light brown.
  6. Cool on cookie sheet for 2 minutes then transfer to wire racks to cool completely.

Makes 45 (2 1/2-inch) cookies




BANANA AND WALNUT COOKIES
These cookies are wonderful as they are but these can also be made into sandwich cookies with buttery (frosting) filling… perfect for an afternoon tea time. 
Ingredients:
1 cup butter, softened
1 cup sugar
1 medium (1/2 cup) ripe banana, chopped coarsely small
1 egg
1 teaspoon vanilla
1 teaspoon banana extract
1/4 teaspoon salt
2 1/3 cups all-purpose flour
1/2 cup walnuts, chopped
Procedure:
Preheat oven to 350’F. Combine butter, sugar and banana in a large bowl. Beat until smooth. Add egg, vanilla and banana extract, beat until smooth. Add flour and salt into the butter mixture until well combined. Then stir in walnuts.
Using a small ice cream scoop shape dough into 1-inch balls. Place 2 inches apart on a parchment lined baking/cookie sheet. Flatten each balls into 1/4-inch thickness with the buttered bottom of a glass dipped in flour.
Bake 10-12 minutes or until edges are lightly browned. Remove from cookie sheet and transfer onto wire racks to cool.
Buttery Frosting (if making sandwich cookies)
3 cups powdered sugar
1/4 cup butter, softened
1 teaspoon vanilla
2 to 3 tablespoons of milk
- Beat all ingredients until smooth and spreadable. Fill cookies with 2 teaspoons of filling.
Makes 72 cookies or 36 sandwich cookies

BANANA AND WALNUT COOKIES

These cookies are wonderful as they are but these can also be made into sandwich cookies with buttery (frosting) filling… perfect for an afternoon tea time. 

Ingredients:

1 cup butter, softened

1 cup sugar

1 medium (1/2 cup) ripe banana, chopped coarsely small

1 egg

1 teaspoon vanilla

1 teaspoon banana extract

1/4 teaspoon salt

2 1/3 cups all-purpose flour

1/2 cup walnuts, chopped

Procedure:

  1. Preheat oven to 350’F. Combine butter, sugar and banana in a large bowl. Beat until smooth. Add egg, vanilla and banana extract, beat until smooth. Add flour and salt into the butter mixture until well combined. Then stir in walnuts.
  2. Using a small ice cream scoop shape dough into 1-inch balls. Place 2 inches apart on a parchment lined baking/cookie sheet. Flatten each balls into 1/4-inch thickness with the buttered bottom of a glass dipped in flour.
  3. Bake 10-12 minutes or until edges are lightly browned. Remove from cookie sheet and transfer onto wire racks to cool.

Buttery Frosting (if making sandwich cookies)

3 cups powdered sugar

1/4 cup butter, softened

1 teaspoon vanilla

2 to 3 tablespoons of milk

- Beat all ingredients until smooth and spreadable. Fill cookies with 2 teaspoons of filling.

Makes 72 cookies or 36 sandwich cookies



FRUIT AND NUT BISCOTTI

For the coffee and cookie lovers!

Ingredients:

1 cup roasted hazelnuts, chopped coarsely

1 cup sultanas (golden raisins)

1 cup chopped dates

2 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/4 cup softened butter

1 cup sugar

3 eggs

1/2 teaspoon vanilla extract

1 1/2 teaspoons almond extract

1 egg (beaten for eggwash)

Procedure:

Preheat oven at 350’F

1. In a medium mixing bowl combine chopped hazelnuts, sultanas and chopped dates. Set aside.

2. In another medium mixing bowl sift together the flour, baking powder, baking soda and salt. Set aside.

3. In a large mixing bowl beat butter with an electric mixer (medium to high speed) or wire whip until light. Add sugar while continuously beating. Add the eggs, one at a time, beating with each addition. And finally add the vanilla and almond extract.

4. Using a large spatula or wooden spoon incorporate the flour mixture into the butter-egg mixture .

5. Stir in the fruit and nut mixture into the cookie dough. 

6. Line a cookie sheet with baking parchment. Divide the dough in half. Shape each half into a 12-inch-long log about 1 1/2 inches thick. Place logs 3 inches apart on the cookie sheet. flatten each log into a 3/4 inch thick loaf. 

7. Using a pastry brush, brush eggwash all over the loaves.

8. Bake in preheated oven for 30-35 minutes or until light brown. Cool loaves on wire rack until completely cool.

9. When loaves are cool, preheat oven to 325’F. Transfer loaves to a cutting board. Cut each loaf diagonally in 1/2 inch slices. Lay slices on cookie sheet. Bake for 5 minutes on one side, turn slices over and bake for another 5 minutes or until Biscotti are dry and crisp.Transfer to wire racks to cool.

10. Store Biscotti in an airtight container. Grab a slice when it is coffee time… dunk into the coffee and much away!

Makes about 48 slices.

(Source: goddessofscrumptiousness)



CHEWY SOFT BATCH PEANUT BUTTER AND BANANA COOKIES
This cookie recipe is somewhat an offspring of a moist banana bread and soft batch peanut butter cookies.
What makes these cookies soft and chewy are mashed bananas and oatmeal flour.
I am pretty proud of this recipe because these cookies turned out  somewhat decadent (please do try and make it yourself, and you’ll see!)  than I’ve anticipated.
Ingredients:
2 1/4 cups all-purpose flour (sifted)
1 cup *oatmeal flour or ground oatmeal
*(using a food processor, grind 1 cup + 2 tablespoons rolled oats, this yields 1 cup oatmeal flour)
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup softened unsalted butter
1/2 cup creamy peanut butter (if you want to use chunky pb, it’s absolutely fine)
2 cups soft brown sugar (not packed)
2 tablespoons mashed banana
1/4 teaspoon banana extract
1 teaspoon vanilla extract
2 eggs
Procedure:
1. Preheat oven at 350’F. Prepare and line cookie sheets with baking parchment paper.
2. In a medium size mixing bowl, combine all-purpose flour, oatmeal flour, baking soda and salt. Set aside.
3. In another mixing bowl, beat softened butter, peanut butter, soft  brown sugar, mashed banana, banana extract, vanilla extract and eggs.
4. Combine and mix the dry and wet ingredients together.
5. Using a small ice cream scooper, scoop cookie dough onto prepared  baking sheets and bake cookies for 12-13 minutes or until cookie edges  becomes light golden brown.
6. Cool cookies in cookie sheets for 1 minute and transfer onto wire racks to cool.
7. Store in a flat airtight container. Lay cookies flat and separate each layer with baking parchment sheets/wax paper.
Makes 34-36 cookies 

CHEWY SOFT BATCH PEANUT BUTTER AND BANANA COOKIES

This cookie recipe is somewhat an offspring of a moist banana bread and soft batch peanut butter cookies.

What makes these cookies soft and chewy are mashed bananas and oatmeal flour.

I am pretty proud of this recipe because these cookies turned out somewhat decadent (please do try and make it yourself, and you’ll see!) than I’ve anticipated.

Ingredients:

2 1/4 cups all-purpose flour (sifted)

1 cup *oatmeal flour or ground oatmeal

*(using a food processor, grind 1 cup + 2 tablespoons rolled oats, this yields 1 cup oatmeal flour)

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup softened unsalted butter

1/2 cup creamy peanut butter (if you want to use chunky pb, it’s absolutely fine)

2 cups soft brown sugar (not packed)

2 tablespoons mashed banana

1/4 teaspoon banana extract

1 teaspoon vanilla extract

2 eggs

Procedure:

1. Preheat oven at 350’F. Prepare and line cookie sheets with baking parchment paper.

2. In a medium size mixing bowl, combine all-purpose flour, oatmeal flour, baking soda and salt. Set aside.

3. In another mixing bowl, beat softened butter, peanut butter, soft brown sugar, mashed banana, banana extract, vanilla extract and eggs.

4. Combine and mix the dry and wet ingredients together.

5. Using a small ice cream scooper, scoop cookie dough onto prepared baking sheets and bake cookies for 12-13 minutes or until cookie edges becomes light golden brown.

6. Cool cookies in cookie sheets for 1 minute and transfer onto wire racks to cool.

7. Store in a flat airtight container. Lay cookies flat and separate each layer with baking parchment sheets/wax paper.

Makes 34-36 cookies 



LEMON-BUTTER COOKIES
These lemony and buttery cookies are light and luxuriously melts in  the mouth because of cornstarch. I find these absolutely delightful  munched and chased with a cup of tea, or made into a cookie sherbet  sandwich for a cool summer sweet snack. :)
Ingredients:
2 cups all-purpose flour
1 cup powdered/confectioner’s sugar
1/2 cup cornstarch
1 cup softened butter
1 eggyolk
juice of 1 lemon
zest of 1 lemon
Procedure:
1. Preheat oven to 350’F. In a large bowl, sift together; flour, confectioner’s sugar and cornstarch.
2. Using a spatula, fold in softened butter into the flour mixture.
3. Add lemon juice, lemon zest and egg yolk and continue to gently  stir all ingredients until mixture resembles a soft and thick batter.
4. Line cookie sheets with baking parchment. Using a small ice cream  scooper, scoop cookie batter 2 inches apart onto the lined cookie  sheets.
5. Bake cookies for 12-15 minutes or until edges begin to brown.
6. Transfer cookies to wire racks to cool.
To store: Place cookies in layers separated by waxed or parchment  paper in an airtight container. Store at room temperature for 3 days. Or  can be frozen for up to 3 months.
Makes 24 cookies.

LEMON-BUTTER COOKIES

These lemony and buttery cookies are light and luxuriously melts in the mouth because of cornstarch. I find these absolutely delightful munched and chased with a cup of tea, or made into a cookie sherbet sandwich for a cool summer sweet snack. :)

Ingredients:

2 cups all-purpose flour

1 cup powdered/confectioner’s sugar

1/2 cup cornstarch

1 cup softened butter

1 eggyolk

juice of 1 lemon

zest of 1 lemon

Procedure:

1. Preheat oven to 350’F. In a large bowl, sift together; flour, confectioner’s sugar and cornstarch.

2. Using a spatula, fold in softened butter into the flour mixture.

3. Add lemon juice, lemon zest and egg yolk and continue to gently stir all ingredients until mixture resembles a soft and thick batter.

4. Line cookie sheets with baking parchment. Using a small ice cream scooper, scoop cookie batter 2 inches apart onto the lined cookie sheets.

5. Bake cookies for 12-15 minutes or until edges begin to brown.

6. Transfer cookies to wire racks to cool.

To store: Place cookies in layers separated by waxed or parchment paper in an airtight container. Store at room temperature for 3 days. Or can be frozen for up to 3 months.

Makes 24 cookies.