Peanut Butter Chocolate Chip Cookies

The recipe for these cookies came from one of my favorite cookbook authors/chefs – Dorie Greenspan!  My brother recently got me a copy of Dorie’s Cookies and of course I just had to try the peanut butter (that being my favorite cookie flavor and all…)

I followed the recipe faithfully, even using Skippy which was the recommended brand! But I swapped the chopped peanuts with chocolate chip cookies… (and halved the recipe while I was at it)

1 cup flour
1/8 teaspoon baking powder
1/8 teaspoon freshly grated nutmeg
3/4 cup Skippy smooth peanut butter
1/2 cup butter, at room temperature, cut into chunks
1/4 teaspoon fine salt
1/2 cup sugar
1/3 cup light brown sugar
1 large egg
1/2 cup chocolate chips

Combine flour, baking powder, and nutmeg; set aside.

Beat peanut butter, butter and salt together until very smooth.  Add the sugars, continue beating.  Add the egg and beat some more.

Stir in the flour mixture then fold in the chocolate chips.

Using a small cookie scoop, place dough mounds onto parchment or silicone lined cookie sheets.

Bake in a preheated 350F oven for 10 minutes or so; or until the cookie edges are set.

We loved the cookies!!!!! And again, the kid praised me for being the best in the kitchen!

The original recipe can be found here.

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Fruitcake Cookies

This is another recipe from Mrs. Fields; but not from the same book as the Oatmeal Chocolate Chip Cookies (the post before this one).

And, because we are not exactly fruitcake lovers, I halved the recipe!

1 cup flour
1/4 teaspoon baking powder
1/2 cup quick cooking oats
1/2 cup butter, softened
2/3 cup brown sugar
1/8 cup molasses
1 teaspoon brandy
1 teaspoon vanilla
1 egg
1-1/2 cups mixed fruit (glazed and dried)

Sift the dry ingredients together; set aside.

Beat butter, brown sugar and molasses together; add brandy, vanilla and egg. Stir in the dry ingredients (do not overmix!) then fold in the mixed fruit.

Drop by tablespoons onto greaseproof-paper-lined cookie sheet.  Bake in a preheated 325F oven for 12 to 18 minutes or until the cookie edges are light brown.  Let the cookies rest on the cookie sheet for 10 minutes after removing from the oven; then transfer to a cooling rack to cool completely.

I was pleasantly surprised when the kid ate one and declared it delicious!  You see, she does not like mixed fruit of any kind!!!

 

 

Oatmeal Chocolate Chip Cookies

There’s good news… and there’s bad news…

The good news is that the kid loved the cookies.

The bad?  The kid was disappointed because the recipe for these cookies came from someone else.  She has this idea that I am the world’s greatest cook and baker (let’s see up to when that lasts… but I am absolutely enjoying it in the meantime!)

Anyway, these cookies were BFF’s request.  And the original recipe is from Mrs. Fields.  Although technically I changed it since I did not like raisins (and BFF did not like it either!) so it got swapped out for chocolate chips (dark mini chips and bittersweet chips).  I also used only 1 kind of sugar (raw or washed sugar that is available locally) and baked the cookies at 325F instead of the original 300F.

1-1/4 cups sugar
1 cup butter (1 225g bar); softened
2 tablespoons honey
2 teaspoons vanilla
2 Eggs

2-1/4 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup quick-cooking oats

1-1/2 cups chocolate chips

Preheat oven to 325F.

Cream butter and sugar until light and fluffy (about 4 minutes?)

Add honey, vanilla and eggs. Mix well.

Sift in the flour, soda, salt and oats. Don’t over-mix.

Fold in the chocolate chips.

Drop mounds of cookie dough on to greaseproof-lined cookie sheets (I used a small cookie scoop); lightly press to flatten slightly. Bake about 15 minutes, or until edges are lightly browned. Do not over-bake!

Cool on cooling racks.

I made about 5 dozen (approx. 1-inch) cookies.

Nevertheless, the kid loved the cookies and asked that I make some more!

Two Toned Cookies

As they say, why mess up a good thing?

Well…

If it is to make it better, then, sure, why not?

My go-to recipe for Chocolate Chip Cookies is the good ‘ole Nestle TollHouse recipe, although I always use half a recipe…

Anyway, I had visions in my head of a two-toned cookie – a hybrid of a chocolate chip cookie and a chocolate cookie studded with peanut butter chips!

I wasn’t really sure how I was going to do it… the chocolate chip cookie part was not the problem… the chocolate cookie was the question – and I am actually quite lazy, I mean I love baking so I will bake any chance I get, but I don’t particularly like washing dishes!

Anyway, to solve my issue, I halved the batter (without chocolate chips yet) by placing approximately half in another bowl.  I added half a cup of chocolate chips to one bowl and 2 tablespoons of unsweetened cocoa and half a cup of peanut butter chips to the other bowl.

Drop half a teaspoon of each batter side by side (or top and bottom) then bake.

The little girl saw me baking and requested that the cookies be dipped in chocolate and sprinkles.  I thought it was a bit overkill but then, what they hey, why not?

We ended up with cookie pops that she brought to a playdate… it turned out that one of her playmates was having her birthday celebration that day!

Oreo Brownies

The kid had invited a playmate for a playdate.  As usual, she asked me to make snacks.  This particular instance, she asked for brownies with Oreo cookies.  When I asked why, she replied that it was because she wanted brownies and her playmate wanted Oreo cookies.  Win-win, right?

Well, as may be seen from the picture, it turns out that I had underestimated the number of cookies that the pack contained!  I was sure that it was enough, I had even thought that there would be leftover cookies!

Anyway, it was easy to make – just pick your favorite brownie recipe (here is mine) and skip all the mix-ins.  After pouring the batter into the pan, press Oreo cookies on top of the brownie batter (just make sure you have enough cookies to  cover the whole top, I promise it will look waaaayyyy better than this one that I made)

As always, the best of cooking and baking for the kid, she always gushes that her “mommy makes the BEST stuff”!

(big, big grin!)

Reduced Sugar Oatmeal Chippers

It is no secret that my favorite cookies are Peanut Butter Cookies.  What is not so widely known is my next favorite – nope, still not Chocolate Chip Cookies – it’s oatmeal!  But not with raisins, or chocolate chips… I like my oatmeal cookies with dates!

But… for this baking project, I gave in to a (supposedly) win-win-win situation – win 1 for me – oatmeal, win 2 for the kid – chocolate chips, and win 3 for hubby – calorie reduced… so I went to my cookbook library and pulled out an old favorite cookbook –

bhg_cookie book

(seriously, I have a collection of BHG cookbooks!  I have at least 4 for cookies alone!)

and decided to use the recipe for Oatmeal Chippers…

oatmeal chippers recipe

with (as usual) some modifications.

To be honest, hubby and the kid were not impressed by the cookies.  They said that the cookies were bland, with a particular texture that they did NOT find appealing.

I shared some with BFF, who shared some with her officemates, and according to them, they were delicious!

So I choose to believe BFF!  hahahaha!

For the recipe –

I used a sugar-stevia baking mix (I found in the baking store), in place of the sugar.  Actually, the instructions on the packet directed using only half of the baking mix in place of the whole sugar amount.  I omitted the nuts (the kid and hubby prefer a no-nut cookie).  I also halved the recipe!

3/4 cup flour
1/2 teaspoon baking soda

1/2 cup butter compound
6 tablespoons sugar-stevia (sugar substitute mix)
(original is 3/4 cup brown and white sugar mix)
1 egg
1/2 teaspoon vanilla

1 cup quick-cooking oats
1 cup chocolate chips

Combine flour and baking soda.   Beat butter compound and sugar substitute together; add egg and vanilla.  Beat well.  Stir in flour, in 2 additions.  Fold in oats, then chocolate chips.

Using a 1-oz cookie scoop, drop cookie dough onto an ungreased cookie sheet.  Bake in a preheated 375*F oven for 10 to 12 minutes, or until the cookies are lightly browned.  Cool on the cookie sheet for a minute or so, then transfer to a cooling rack to cool completely.

The half recipe made around 30 cookies.

Next time I am going to try the Peanut Butter Oatmeal Chip Cookies by Martha Stewart!

Browned Butter Chocolate Chip Cookies

One of my favorite chocolate chip cookie recipes is the one by Nestle.  It is a classic after all and it is said that it is the original chocolate chip cookie.

We shouldn’t mess with something that has proven, right?  But I have read online that browning butter in recipes make the end product even better.  So I decided to brown the butter.  The results were fantastic!!!

(Note –  I halved the recipe because 4 to 5 dozen cookies are too much for us)

1/2 cup browned, melted butter, cooled
3/4 cup brown sugar
1 egg
1/2 teaspoon vanilla

1-1/8 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt

1 cup chocolate chips

(To get 1/2 cup browned butter, start with 3/4 cup butter.  Melt until it is browned.  Pour into a glass liquid measuring cup with the lovely browned bits up to the 1/2 level.  There may be some melted butter left depending on the butter used.  Leave to cool before using.)

Beat the browned butter and sugar together.  Add the egg and vanilla and mix well.  Add the combined dry ingredients in 3 additions.  Fold in chocolate chips.

Drop or scoop onto paper-lined cookie sheets.  Bake in a preheated 350F oven for about 8 to 10 minutes.

yum yum yum!!!!!!!!!!!

 

Peanut Butter Cookies!!!

It’s laundry day.  Usually I am done in a couple of hours but today is the day we wash the sheets and blankets…

So… 7 hours later…

I am sitting in the kitchen, tired and hot, but feeling fidgety… like I want to do something but in the same breath, too lazy to do anything.

Enter these cookies… the recipe that I made when I was 10 years old.  The recipe that got me hooked on baking and after, cooking…

This recipe:

from The Better Homes and Gardens Homemade Cookies Cookbook, published in 1975.  The only cookbook in my library that survived Ondoy 9 years ago.  It survived simply because it was such a precious book for me that I kept it in my dresser drawer…

The recipe specifies that the dough is formed by way of a cookie press but I’ve always formed the dough into balls.

This time I decided to make variations… plain soft and chewy, crispy peanut butter cookie sandwiches with chocolate, choco chip peanut butter, and peanut butter kisses…

My favorite?  the plain soft and chewy peanut butter cookies, of course!

I took a bite and it was like I was 10 years old again,  I even managed a little dance of joy.  It was a great comfort, especially with a cup of good coffee… a nice bit of comfort after a long, lazy day.

Chocolate Chip Cookie Cake

I first made this about 5 years ago, during the Christmas season.  That time, one recipe made 2 5.5-inch cookie cakes that I gave away as Christmas gifts, or I make for friends who gave them away.  That time also, I would drizzle chocolate on top – it looked so much nicer.

But this time, I made a larger 8-inch cake and served it plain, without drizzled chocolate.  But I put in way more chocolate chips!!!

The recipe I based this cake on is the world famous Nestle TollHouse Chocolate Chip Cookie recipe.

BUT…

(1.) I halved the recipe… AND reduced the sugar a tiny bit because –

(2.) I used 1-1/2 cups of bittersweet chips for half a recipe (instead of just 1 cup)

(3.)  I spread the cookie dough in a buttered, then papered, then buttered again 8-inch round layer pan.

(4.) I baked it at 325*F for about 22-25 minutes (might have been a bit longer because I wanted a browned top.)

The cookie cake was for hubby’s friend, whose birthday was last December.  We only celebrate now due to the hectic Christmas season giving us no time to do so…

Despite being delayed, hubby’s friends loved it!

Triple Choco Chip Cookies

My cousin D and I have been talking about chocolate chip cookies.  It made me experiment again.  But I already have a go-to recipe that I quite like (even if I experiment with other recipes still) but I’ve always baked in my big gas oven and this time I wanted to try it in my little electric oven…

The mixing part –

1. Creaming the butter and sugars.

2. Stirring in the flour mixture.

3. Folding in the chocolate chips and chunks.  I used 2 kinds of chips – semi-sweet chips and dark chips; plus I added chopped bittersweet chocolate (at least 72%)

I think that using different kinds of chocolate, as well as differently sized bits, in the cookie makes the resulting cookie so much better, with a different dimension to it.

See?  My oven is really small and it can only take 6 cookies at a time, and I had to use the 1-oz scoop at that!

The results –

top – 8 minutes baking time.  Result – soft and chewy cookies

middle – 10 minutes baking time.  Result – crispy edges, soft and chewy centers

bottom – 12 minutes baking.  Result – super crispy cookies.

The winner as per hubby – soft and chewy, 8-minute baked cookies

The little girl’s favorite?  The super crispy, 12-minute baked oookies

Me?  I added walnuts to the last batch of 6

and baked them for 9 minutes…

(before i forget, I always turn the baking sheet around midway!