Peanut Butter - Chocolate Chip Oatmeal Cookies
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
1 teaspoon vanilla
1 1/4 cups all-purpose flour
2 cups rolled oats
1 cup semi-sweet chocolate pieces
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.
You : YOU LIKE ME!…. YOU REALLY LIKE ME!
Cookie : Back at you, munchy cheeks! [smiley face]
FRUIT AND NUT BISCOTTI
For the coffee and cookie lovers!
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
1/2 teaspoon vanilla extract
1 1/2 teaspoons almond extract
1 egg (beaten for eggwash)
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.
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.
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
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
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. :)
2 cups all-purpose flour
1 cup powdered/confectioner’s sugar
1/2 cup cornstarch
1 cup softened butter
juice of 1 lemon
zest of 1 lemon
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.