Thursday, April 3, 2014

Peanut butter oatmeal cookies


peanut butter oatmeal cookies
After Erik, Juliet and I spent a bunch of time outdoors last Sunday (in the awesome 60 degree weather) we needed something to do the rest of the afternoon. So we made cookies.

I am a big fan of the Weelicious site (and cookbooks) because the recipes are generally pretty easy and healthy. And every single one I've ever made has turned out well.

I am a big peanut butter fan, like eat a huge spoonful right out of the jar big. And Juliet is too. She always asks for peanut butter with a spoon and a bowl and she eats it right up. peanut butter oatmeal cookiesThese peanut butter oatmeal cookies are great with a big glass of milk for dunking. I was really tempted to turn these into sandwich cookies with a peanut butter cream cheese frosting but then I decided to stop while I was ahead. I really didn't need these sitting around my house tempting me so I sent them with Erik to work the next day.

If you love peanut butter, you'll love these cookies. I might get crazy next time and add some chocolate chips.

Peanut butter oatmeal cookies (recipe via Weelicious)

Ingredients

1/2 cup unsalted butter, softened
1/2 cup honey
1 large egg
1 teaspoon vanilla extract
1 cup peanut butter
1 1/2 cup all purpose flour
1 cup old fashioned oats
1 teaspoon baking soda
1/2 teaspoon salt

Preparation

Preheat the oven to 350 degrees.

In the bowl of a standing mixer, or with an electric mixer, cream together the butter and honey for a minute.

Add the egg, vanilla, and peanut butter and beat for 1 more minute.

In a separate bowl, whisk together the flour, oats, baking soda and salt.

Slowly add the dry ingredients to the wet ingredients, and mix until combined.

  1. Drop 1 tablespoon of the dough onto a parchment-lined cookie sheet. Flatten down with the palm of your hand and make a checkerboard pattern with a fork. 

  2. Bake for 10-12 minutes. Cool on a cooling rack for at least 10 minutes. 

Tuesday, December 10, 2013

Oreo peppermint crunch cookies

Oreo peppermint crunch cookiesThis cookie is yummy. Basically it's Christmas in a cookie. Pepperminty. Chocolately. Soft. I am a sucker for a soft cookie. I am definitely adding it to my annual holiday cookie baking list for many years to come.

When I first tried this cookie at the baking party on Sunday I wasn't blown away by it. But then I had one yesterday and I thought it was awesome. Turns out no cookie tastes that great after you've tried 8 different cookies and are beyond full and sugared out. Have I mentioned that I'm supposed to be on Weights Watchers? Yeah that's working out really well.

Anyway.

In addition to these oreo peppermint crunch cookies the gals and I also made:

Gingersnaps
Farmhouse chocolate mint cookies (my sister in law, Nikki, makes these every year and they are amazing)
Russian tea cake cookies
Coconut macaroons
M&M cookies
Puppy chow
Peanut butter blossoms
White chocolate cranberry cookies
Pretzel M&Ms

I'm probably missing a few. Needless to say we each had plenty of cookies to take home.

Oreo peppermint crunch cookies (recipe via Inside BruCrew Life)

Ingredients
1 white cake mix
1 stick butter, melted (8 Tbsp.)
1 egg
1/2 teaspoon peppermint extract
1/2 teaspoon vanilla extract
4 ounces cream cheese, softened
1 cup Oreo cookie chunks
1 cup Andes Peppermint Crunch pieces
1/2 cup dark chocolate chips

Instructions

Combine the cake mix, melted butter, egg, and extracts. Beat until well combined. Add the cream cheese and beat in gently until combined. Stir in the peppermint crunch pieces and chocolate chips. Then stir in the cookie pieces with a spatula. Refrigerate dough for 30 minutes.

Roll the dough into 36 balls. Bake on a cookie sheet at 350 degrees for 9 minutes. Be sure to take them out right at 9 minutes. They are meant to be very soft cookies. 

Leave them on the cookie sheet for a couple minutes. Remove the cookies onto a cooling rack. Store in a sealed container. 

Or devour all 36 cookies immediately. Your choice. 

Sunday, September 22, 2013

Delicious melt-in-your-mouth pumpkin cookies

I had time on Sunday afternoon to whip up some yummy pumpkin goodness, right in time for the first day of fall. I thought Juliet would enjoy baking with me, but in reality she was not interested and instead dug through the tupperware cabinets and banged on pots and pans. Regardless, we were still in the kitchen together hanging out and she was happy and so was I. I know she'll love baking with me when she gets a little older. And while she didn't care to help me bake she sure loved these cookies and kept asking for "moooreeee".

These cookies are from Better Homes and Gardens and they are a recipe I pinned a while ago. I've made pumpkin donuts and pumpkin muffins and pumpkin bars but never pumpkin cookies. I think these are the best pumpkin recipe of all the pumpkin recipes I've ever tried.

These cookies are soft and really freaking delicious. The frosting is a perfect balance to give the cookies a bit more sweetness. I added extra pumpkin into the frosting because, hey, you can never have too much pumpkin.
My sister Katie and her husband Drew came over as I was taking the cookies out of the oven and they both gave a thumbs up. My coworkers are in for a treat Monday morning because I'm bringing about 40 of these into the office. If I don't, I'll eat them all myself by Wednesday. And that does not need to happen.I halved this recipe because I noticed it said this would make 60 cookies. And I sure the heck don't need 60 cookies sitting in my house.

Melt-in-your-mouth pumpkin cookies (recipe adapted via Better Homes and Gardens)

Ingredients

cups butter, softened
cups granulated sugar
teaspoons baking powder
teaspoons baking soda
teaspoon salt
teaspoon ground cinnamon
teaspoon ground nutmeg
eggs
teaspoons vanilla
15 ounce canpumpkin
cups all-purpose flour
1/2 cup butter
1/2 cup packed brown sugar
1/4 cup milk
teaspoon vanilla
2 3/4 cups powdered sugar
Pumpkin pie spice or cinnamon (optional)

Preparation

1.Preheat oven to 350 degrees F. In a large bowl, beat 2 cups butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Beat until combined, scraping bowl occasionally. Add eggs and 2 teaspoons vanilla; beat until combined. Beat in pumpkin. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.

2.Drop dough by heaping teaspoons 2 inches apart on an ungreasedcookie sheet. Bake in the preheated oven for 10 to 12 minutes or until tops are set. Transfer cookies to a wire rack; let cool.

3.In a small saucepan, heat 1/2 cup butter and brown sugar until melted and smooth. Transfer to a medium bowl. Stir in milk and 1 teaspoon vanilla. Beat in powdered sugar until smooth. Spread frosting on cookies. If desired, sprinkle with additional cinnamon or pumpkin pie spice. Makes about 60 cookies.

Modifications: I added a tablespoon of pumpkin into the frosting to give it a hint of pumpkin flavor. This made it a little wetter than it should be so I had to add a couple additional tablespoons of powdered sugar. 

I hope you all enjoyed your weekend. We had amazing weather in MN and took a trip to the apple orchard. It is so much fun experiencing those things with a little one. Happy Monday!

Saturday, December 24, 2011

Holiday cookie recipe: frying pan cookies

Frying pan cookies (recipe adapted from Cooks)

Ingredients

1 1/2 c. chopped dates
1/4 c. butter
1 c. sugar
2 eggs, beaten
1 cap full of vanilla
3 c. Rice Krispies
1/2 c. walnuts, chopped fine
1 bag coconut

Preparation

Mix dates, butter, sugar and eggs in frying pan. Cook 10 minutes or until dates are soft. Cool some, then add vanilla, Rice Krispies and walnuts.

Butter your hand well, roll mixture into balls then roll balls in coconut.

Holiday cookie recipe: Russian tea cake cookies

Russian tea cake cookies (recipe adapted from Allrecipes)

Ingredients

1 cup butter
1 teaspoon vanilla extract
6 tablespoons confectioners' sugar
2 cups all-purpose flour
1 cup chopped walnuts
1/3 cup confectioners' sugar for decoration

Directions

Preheat oven to 350 degrees F (175 degrees C).

In a medium bowl, cream butter and vanilla until smooth. Combine the 6 tablespoons confectioners' sugar and flour; stir into the butter mixture until just blended. Mix in the chopped walnuts. Roll dough into 1 inch balls, and place them 2 inches apart on an ungreased cookie sheet.

Bake for 12 minutes in the preheated oven. When cool, roll in remaining confectioners' sugar. I also like to roll mine in the sugar a second time.

Tuesday, December 20, 2011

Holiday cookie recipe - Farmhouse chocolate mint cookies

Farmhouse Chocolate Mint Cookies (recipe via Nikki of Lovely Scribbles, original source is the Gooseberry Patch Old Fashioned Country Cookies cookbook)

Ingredients

3/4 c. butter
1 1/2 c. firmly packed light brown sugar
2 Tbsp. water
12 oz. pkg. semisweet chocolate chips
2 eggs
2 1/2 c. flour
1 1/4 tsp. baking soda
1/2 tsp. salt
1 lb. Andes Mints

Preparation

Place butter, sugar and water in sauce pan on low heat until butter is melted. Add chocolate chips and stir until partially melted. Remove from heat. Continue to stir until chocolate is completely melted. Pour into large mixing bowl and let stand 10 minutes to cool slightly. With mixer at high speed, beat in eggs one at a time. Reduce speed to low and add combined dry ingredients beating just until blended. Chill dough 1 hour.

Heat oven to 350 degrees. Line 2 cookie sheets with parchment paper. Take tsp. full of dough and roll into balls. Place 2 inches apart on cookie sheets. Bake 11-13 minutes (do not over-bake). Immediately place mints on hot cookies. Allow to soften, then swirl mints over cookies. Remove from cookie sheet and cool completely.

Holiday cookie recipe - chocolate candy cane cookies

Chocolate candy cane cookies (recipe from Epicurious)

Ingredients

Cookies
1 3/4 cups all purpose flour
1/2 cup unsweetened cocoa powder (preferably Dutch-process)
1/4 teaspoon salt
1 cup sugar
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 large egg

Filling
1 cup plus 2 tablespoons powdered sugar
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3/4 teaspoon peppermint extract
2 drops (or more) red food coloring
1/2 cup crushed red-and-white-striped candy canes or hard peppermint candies (about 4 ounces)

Preparation

For cookies:

Whisk flour, cocoa, and salt in medium bowl to blend. Using electric mixer, beat sugar and butter in large bowl until well blended. Beat in egg. Add dry ingredients; beat until blended. Refrigerate dough 1 hour.

Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Scoop out dough by level tablespoonfuls, then roll into smooth balls. Place balls on prepared baking sheets, spacing about 2 inches apart. Using bottom of glass or hands, flatten each ball to 2-inch round (edges will crack). Bake until cookies no longer look wet and small indentation appears when tops of cookies are lightly touched with fingers, about 11 minutes (do not overbake or cookies will become too crisp). Cool on sheet 5 minutes. Transfer chocolate cookies to racks and cool completely.

For filling:

Using electric mixer, beat powdered sugar and butter in medium bowl until well blended. Add peppermint extract and 2 drops food coloring. Beat until light pink and well blended, adding more food coloring by dropfuls if darker pink color is desired. Spread 2 generous teaspoons filling evenly over flat side of 1 cookie to edges; top with another cookie, flat side down, pressing gently to adhere. Repeat with remaining cookies and peppermint filling.

Place crushed candy canes on plate. Roll edges of cookie sandwiches in crushed candies (candies will adhere to filling). (Cookie sandwiches can be made ahead. Store in single layer in airtight container at room temperature up to 3 days or freeze up to 2 weeks.)

Monday, December 19, 2011

Holiday cookie extravaganza

The holiday baking party I hosted was SO MUCH FUN. And a bit chaotic. Beyond holding the party at my house, I didn't do much for hosting. My aunt, sister, mom, sister-in-law all brought ingredients, cleaned the kitchen as they baked and were in general, awesome guests.

Here is our day in photos. I'll post more cookie photos with all the recipes tomorrow so stay tuned.

The photos above are of my mom and sister.  Cute matching aprons, huh?

I made a yummy spinach, onion and cheese quiche for breakfast.  I make a lot of quiche and this one is at the top of my fave list.  The recipe calls for cottage cheese, which I really liked.  My sister brought white chocolate raspberry scones and my mom brought a fruit salad.  We properly fueled before a big day of baking!
My kitchen is not very big, so the idea of baking 8 different baked goods was a bit scary.  We had ingredients piled on top of more ingredients.
I made chocolate peppermint cookie sandwiches. 
Nikki made chocolate Andes mint cookies. 
We made wreaths, so simple and so damn good.  I could eat a hundred of these.  Instead of red hots I used Skittles to embellish the wreaths.  Wrigley's sent me a HUGE box of candy the other week so the Skittles came in handy.
My aunt made Russian tea cake cookies.
My mom made snickerdoodles (about to go in the oven). These are so classic and taste best with a huge glass of milk.
My niece Chloe also joined us.My sister Katie made peanut butter blossoms with peanut butter cups and Hershey Kisses.


My aunt also made frying pan cookies.

We had tons of cookies for everyone to take home.

After all was said and done, my kitchen was still a bit of a disaster but it didn't take long to clean up. And then I realized I had about 100 cookies in my house all within reach. And so I packed a big container to send with Erik to work on Monday and I'm taking the rest with me to the office. I hope my coworkers are hungry!

I loved having a whole day set aside for hanging with some of my fave ladies and baking. Can't wait to do it again next year.