Peanut Butter Chocolate Chip Cookies – A Bonus Recipe

Grandma and Becky

Grandma Dora pulling my sister in a wagon on a snowy day. Maybe she couldn’t resist being out in the snow either.

The snow is perfect right now.  It has been for days and I can’t seem to keep myself from going outside.  I know I have work to do inside, but when I look out at the snow sparkling in the sunlight, I just can’t resist.  I’ve been cross country skiing or sledding with my friends and family (and even by myself when no one else was available to go) almost every day this week.

So, I honestly haven’t taken a lot of time to bake this week, but when I did bake, I decided to go with my all time favorite.  I’ve made a lot of cookies in my day.  In fact, I’ve made a lot of chocolate chip cookies.  But, this is the one cookie recipe that I always come back to.  It is simply the best.  How could you go wrong with the combination of chocolate, peanut butter and oatmeal?  Well, I’ll tell you – you can’t go wrong.  Just like the snow that’s on the ground right now, it’s perfect.

pb chocolate chip cookies 119

My sister and my nephews are coming over today while my brother-in-law goes with some of his friends to the car show in Detroit.  I decided I would make them some chocolate chip cookies for a treat when they came.  But, not just any chocolate chip cookies – peanut butter chocolate chip cookies!

pb chocolate chip cookies 126

Peanut Butter Chocolate Chip Cookies

  • 1/2 cup butter or margarine softened
  • 1/2 cup sugar
  • 1/3 cup packed brown sugar
  • 1/2 cup chunky peanut butter
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 cup old-fashioned oats
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup (6 ounces) semisweet chocolate chips

In a mixing bowl, cream butter and sugars;  beat in peanut butter, egg and vanilla.  Combine flour, oats, baking soda and salt;  stir into the creamed mixture.  Stir in chocolate chips.  Drop by rounded tablespoonfuls onto ungreased baking sheets.  Bake at 350 degrees for 10-12 minutes or until golden brown.  Cool 1 minute before removing to a wire rack.  Yield:  2 dozen.

pb chocolate chip cookies 104

First I creamed the butter and sugar together.

pb chocolate chip cookies 105

Then I beat in the peanut butter, egg and vanilla.

pb chocolate chip cookies 106

Next, I combined the flour, oatmeal, baking soda and salt.  (My sister likes to blend up the oatmeal before she adds it.  It changes the texture and is very good too.)

pb chocolate chip cookies 107

I stirred the dry ingredients into the wet ingredients until I had a nice cookie dough.

pb chocolate chip cookies 108

Next came the chocolate chips.  Doesn’t it look good enough to eat?

pb chocolate chip cookies 110

After that I rolled it into balls and put it on the cookie sheets.

pb chocolate chip cookies 113

I baked them at 350 degrees for 10-12 minutes.  They turned a lovely golden brown.  I cooled them for a minute, then moved them onto a wire rack.  They smelled delicious!

pb chocolate chip cookies 115

I’m sure that when my sister and nephews get here, I’ll try to coax them outside to play in the snow.  And, maybe when we come inside all wet and cold and happy, we’ll have a snack of milk and peanut butter chocolate chip cookies.  You just can’t go wrong with these cookies.  They are simply the best of the best!  You really have to try them!

Happy Baking!

Amy

Peanut Butter No-Bakes – A Bonus Recipe

Cookies 008

Christmas time is coming!  With that comes cookie baking.  We’ve already made quite a few cookie recipes from our grandmother’s recipe box:  Mrs. Eisenhower’s sugar cookies, drop nut cookies, chocolate chip cookies, Louise’s oatmeal drop cookies, Lucille’s shortbread cookies, ice box cookies, and hermit cookies.  But, since it is Christmas time, you can’t have too many cookie recipes, so here’s another one – peanut butter no bake cookies!  This is the first cookie recipe we have put on that is a bonus recipe, not from our grandmother’s recipe box.  A friend gave this recipe to us and I just have to share it because it is so simple to make and so good to eat!

Peanut Butter No-Bakes

  • 2 cups brown sugar
  • 1/2 cup (1 stick) butter
  • 1/2 cup milk
  • 1/2 cup peanut butter (do not use natural)
  • up to 3 cups quick oats

In a saucepan heat brown sugar, butter and milk.  Stir every so often.  Let come to a boil.  Boil without stirring for 3 minutes exactly.  Remove from heat and add peanut butter and oats (You may not need all of the oats.  Stir the last cup in slowly so it doesn’t get too dry.).  Spoon onto wax paper.  Let cool.

Cookies 001

The recipe has very few ingredients and very few steps – what’s not to like about that?  First, I put the brown sugar, butter and milk in a pan and let it cook, stirring on occasion until it boiled.  Once it boiled, I set the timer for three minutes and let it go without stirring until the timer went off.

Cookies 002

Then, I took the pan off of the burner and put in the peanut butter that I had measured ahead of time.  I stirred it around a little until it melted and then added the quick oats.

Cookies 003

I ended up using all three cups, but a little less would have been okay too.

Cookies 004

I then spooned the batter out onto wax paper and let it cool – and there they were, done and ready to enjoy!  After they were cooled all the way, I stuck them in the freezer so I can pull them out when friends and family are visiting.

Cookies 009

So, if you’re short on time, but want a cookie that tastes like you spent a lot of time, I think these are the ones you should try.  You won’t be disappointed!

Cookies 007

Happy Cookie Making!

Amy

Fruity Baked Oatmeal – A Bonus Recipe

You might recall that when I gave you the recipe for the oatmeal bread I mentioned I really love baking with oatmeal.  I do.  And, so I have another oatmeal recipe for you.  I have been baking this breakfast dish for many years and it is one of my favorites.  I had never had baked oatmeal until I went on a retreat with some friends.  They were going to a missions conference at a retreat center and I went along with them to watch their boys during the meetings.  It was a nice place and I remember that they served baked oatmeal for breakfast.  I loved it and so I began looking for a recipe.  Once I found this recipe, I never turned back.  I’ve tried other baked oatmeal recipes, but they never measure up to this one.  I will give you the original recipe and then tell you how I have changed it over the years.  Both the original recipe, and the “healthier” version I have come up with are worth your time!

Fruity Baked Oatmeal

  • 3 cups quick-cooking oats
  • 1 cup packed brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 2 eggs, lightly beaten
  • 1 cup fat-free milk
  • 1/2 cup butter, melted
  • 3/4 cup chopped peeled tart apple
  • 1/3 cup chopped fresh or frozen peaches
  • 1/3 cup fresh or frozen blueberries
  • Additional fat-free milk, optional

In a large bowl, combine the oats, brown sugar, baking powder, salt and cinnamon.  Combine the eggs, milk, butter;  add to the dry ingredients.  Stir in the apple, peaches and blueberries. 

Pour into an 8-inch square baking dish coated with nonstick cooking spray.  Bake, uncovered, at 350 degrees for 35-40 minutes or until a knife inserted near the center comes out clean.  Cut into squares.  Serve with milk if desired.

Putting it together is really quite simple.

fruity baked oatmeal 001

Just combine the dry ingredients.

fruity baked oatmeal 002

Then combine the wet ingredients.

fruity baked oatmeal 003

Add the fruit.

fruity baked oatmeal 004

Stir together.

fruity baked oatmeal 005

Put it in the pan and bake.

I have changed it a bit, to try to make it healthier.  Actually, I pretty much make it a little bit different every time.  But overall, here is my “new” version.

Amy’s Fruity Baked Oatmeal

  • 3 cups quick-cooking oats
  • 1/4 cup packed brown sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 tablespoons flax seed meal
  • 2 tablespoons wheat germ
  • 1/4 cup chopped walnuts
  • 1/4 cup chopped almonds
  • 2 eggs, lightly beaten
  • 1 cup fat-free milk
  • 1/4 cup canola oil
  • 1/2 cup unsweetened applesauce
  • 1 cup chopped peeled tart apple
  • 1 cup chopped fresh or frozen peaches
  • 1 cup fresh or frozen blueberries

The directions to put it together are pretty much the same as the original recipe (dry ingredients, wet ingredients and then mix in fruit).  I use a slightly larger pan since I add more ingredients.  I also bake closer to 45 minutes.

My favorite way to make this is to put all of the ingredients together on a Saturday night.  Then, I stick it in the refrigerator overnight.  On Sunday morning I put it in the oven and it makes a nice breakfast before church.  The leftovers are also good warmed up in the microwave.  You can serve with milk like the recipe states or serve it with a dollop of yogurt.

fruity baked oatmeal 007

I’m glad I found this recipe.  It is one I’m sure I will always keep in my recipe box.  I hope you give it a try and add it to yours.  If you do, let me know what you think!

Happy Baking!

Amy

Oatmeal Bread

I love cooking with oatmeal.  I don’t know why, but I use tons of it in my cooking.  I already shared the oatmeal cookie recipe and I’m sure I’ll share more recipes with oatmeal as time goes on.  So, when I saw the oatmeal bread recipe in my Grandma Dora’s recipe box, I wanted to give it a try.

I normally do all of my bread baking in my bread machine, so this was going to be different for me.  I was thinking about how impressed my Grandma would have been with my bread machine.  But, when I said that to my mom she said, “Oh she would have probably said that she liked the old way better.”  Then, she went on to tell me that when my grandpa wasn’t making enough money on the farm, he worked at a limestone quarry for income.  He would be laid off in the wintertime, so he would help my grandma with kneading the bread when she made it.

9-30-2014 182

Oatmeal Bread

  • 2 cups water
  • 1 1/2 cups rolled oats
  • 1/2 cup molasses
  • 1 tablespoon salt
  • 2 tablespoons shortening
  • 2 packages yeast (or 4 1/2 teaspoons yeast)
  • 1 cup warm water
  • 6 to 7 cups sifted flour

Combine and bring to a boil in saucepan, 2 cups water and 1 1/2 cups rolled oats.  Remove from heat and stir in 1/2 cup molasses, 1 tablespoon salt and 2 tablespoons shortening.  Let cool.  Dissolve 2 packages yeast in 1 cup warm water.  When cool enough, put all together and add 6 to 7 cups sifted flour.  Mix into loaf and let rise as any bread.  Bake at 375 degrees from 3/4 to 1 hour.

9-30-2014 177

I started by combining the water and rolled oats.  Actually, I only had quick oats on hand, so I just used those.  It made a nice pan of oatmeal.

9-30-2014 178

After it had boiled a little bit, I removed it from the heat and added the molasses, salt and shortening.  It called for 1 tablespoon salt, but that just seemed like way too much.  I opted for 1 teaspoon instead.  The addition of the molasses made the mixture look dark and beautiful like chocolate.  (If you aren’t a fan of molasses, my guess is that honey could be substituted here.)

9-30-2014 183

I set the mixture aside to let it cool and combined the warm water with the yeast.  The recipe called for two packages of yeast.  I buy yeast in jars, so I looked up the conversion and found that 1 package of yeast is 2 1/4 teaspoons.  So, I needed 4 1/2 teaspoons altogether.  I stirred it up until the yeast dissolved in the water.

9-30-2014 195

Once everything was cool, I put it all in the kitchen aide.  I decided to use my kneading hook attachment although the regular paddle would probably have worked as well.  I added about 6 1/2 cups of flour before I thought it looked right.  The recipe just called for sifted flour.  I wasn’t sure whether to use all purpose flour or bread flour.  In the end, I decided on bread flour and I think it was a good choice.

9-30-2014 198

Next it said to “mix into loaf and let rise as any bread.”  Since, I usually let the bread machine do this part for me, I called my older sister, who likes to bake bread without the bread machine, for advice.  She said I should let it rise once until doubled in the bowl and then punch it down and let it rise again in the bread pan.  Both times I let it rise I covered the bowl or pan with plastic wrap, so it wouldn’t dry out.

Since it was such a beautiful day outside, I put the dough in the bowl (I should have greased the bowl first, but forgot) and went out for a walk.  When I came back, the dough had risen high up in the bowl.  I punched it down and prepared to put it in two greased loaf pans.  Although the recipe said “loaf” singular, I knew that with more than 6 cups of flour, this was going to make at least two loaves.  In the end, I think I should have used three loaf pans (or even four) because the two loaves were huge!

9-30-2014 204

After the second rising, I preheated the oven to 375 degrees.  After about 40 minutes the loaves were looking very done.  I let them go a few more minutes and took them out.  They were a nice brown color.  The loaves were so big that I wondered how they would be.  However, when I sliced the bread, I was happy to see that it was nice and soft and tasted good too.  My parents both tried some and raved over it.  My dad said it was “perfection.”  I wondered how it would be the second day.  It was still soft and tasted great – it was good toasted too.  I think this is one I’ll be making again!  I hope you’ll give it a try.  I think you will be happy that you did!

9-30-2014 205

Happy Baking!

Amy

Louise’s Oatmeal Drop Cookies

Oatmeal Drop Cookies 029

My dad has lots of memories of eating cookies growing up.  We’ve already shared hermit cookies, ice box cookies and shortbread cookies.  But, since Grandma Dora’s recipe boxes are overflowing with cookie recipes, I decided to try another one.  I found several different oatmeal cookie recipes.  When I was trying to decide which one to use, I found one that had the word “good” written in the corner.  That seemed like a good sign, so I pulled it from the box.

My mom must have taken the idea of rating recipes in the upper right corner because she has the word “good” or “really good”, etc. written on many of her recipe cards.  My favorite is a recipe I found in her recipe box on which she wrote, “okay, not great.”  She must have tried the recipe, thought it was only okay, so wrote it on there, and then put it back into her recipe box.  Funny.

Oatmeal Drop Cookies 014

Oatmeal Drop Cookie Recipe

Oatmeal Drop Cookies 015

Oatmeal Drop Cookie Recipe

My grandma must have enjoyed swapping recipes because she had them from many different people.  This one says Louise up in the corner.  The recipe is as follows:

Oatmeal Drop Cookies

  • 3/4 cup shortening
  • 1 cup sugar
  • 2 eggs
  • 1 cup and 2 tablespoons flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/3 cup milk
  • 1 teaspoon vanilla
  • 3 cups oatmeal
  • 1 cup nut meats (optional)
  • 1 cup raisins (optional)

Cream shortening and sugar thoroughly.  Beat in eggs one at a time.  Sift together flour, baking powder, spices and salt.  Add to creamed mixture alternately with milk.  Stir in vanilla.  Add raisins and oatmeal.  Drop from teaspoon on greased cookie sheet.  Bake in medium hot oven (375 degrees) for 15 minutes.  Makes 4 dozen.

Oatmeal Drop Cookies 001

I creamed the shortening and sugar first.

Oatmeal Drop Cookies 003

I then added the eggs one at a time.  It made a beautiful, creamy mixture.

Oatmeal Drop Cookies 004

I then mixed together the dry ingredients (except the oatmeal) and the added them alternately with the milk.

Oatmeal Drop Cookies 005

After that, I added the vanilla.  The recipe just called for nutmeat and raisins (no amounts).  I decided on a cup of each, but I’m sure they would be fine without them for those who don’t like those tastes.  I added the oatmeal, raisins and nutmeats and had a nice dough.

Oatmeal Drop Cookies 006

I put the dough out on the cookie sheets.

Oatmeal Drop Cookies 016

I baked them in the oven for about 13-15 minutes.  At first I thought this would be too long, but it turned out just right.

Oatmeal Drop Cookies 024

The cookies were delicious.  They have a distinct, old fashioned taste that you’re sure to enjoy.  I hope you give them a try.

Happy Baking!

Amy