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.

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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!

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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.

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First I creamed the butter and sugar together.

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

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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.)

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

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

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

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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!

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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

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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.

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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.

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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.

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

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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.

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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!

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Happy Cookie Making!

Amy