Oatmeal Peanut Butter Chocolate Chip Cookies

Hi Cookie Eating Friends– I know, I really do, that there are SO many chocolate chip recipes out there.  But I happened on this one that combines 3 favorite cookies– peanut butter, oatmeal and chocolate chip!!  And they are just the right amount of crispy edges and softy centers.

I made them for my Monday ladies yesterday evening.  And Kendall, our student friend staying with us, just about polished them off during his late long studies last night.  They’re pretty great.

OATMEAL, PEANUT BUTTER CHOCOLATE CHIP COOKIES
1/2 cup butter softened*
1  1/4 cup brown sugar
1/2 cup white sugar
1/3 cup chunky peanut butter
2 eggs
2 tsp. vanilla
1  1/4 cup flour
1 cup whole oats
1 tsp. baking powder
1/2 tsp. salt
2 cups chocolate chips

With an electric mixer, beat together the butter, brown sugar, white sugar, peanut butter, eggs and vanilla until it’s thoroughly blended.  Then beat in the flour, oats, baking powder and salt.  Finally mix in the chocolate chips.

Spoon the batter onto a baking sheet that has been sprayed with cooking spray.  Makes about 3 dozen smallish cookies.  And pop them in a 350 degree oven for 10 to 12 minutes.  Delicious hot from the oven!!

*10 to 12 seconds in the microwave makes refrigerated butter just right.

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Chocolate Chip Dump Cookies

Hi all– with a “glamorous” name like that, these cookies are bound to be good.  The dump part pretty much describes them.  You open your kitchen cupboard, pull out all the goodies you can locate  and throw them into the batter.

They’re  rather homely, downright lumpy to look at, but on closer examination (with your mouth!), you find they are exquisite– salty, sweet, crunchy, nutty and of course, chocolatey.  I think you’d like them just fine.

CHOCOLATE CHIP CUMP COOKIES
1 cup of butter (2 sticks), room temperature
1  1/2 cup brown sugar
2 eggs
1 tab. vanilla
1  1/2 cup flour
1 cup whole oats (oatmeal)
1/2 cup granola
2 tsp. baking powder
1 tsp. salt
1 cup shredded coconut
1 cup walnuts (or pecans), chopped
2 cups chocolate chips
1/2 cup dried cranberries
1 cup dried apricots, but to small bits

With an electric mixer, in a large bowl, beat together the butter, brown sugar, eggs and vanilla until creamy.

Throw in the flour, oats, granola, baking powder and sugar and keep beating until it’s all mixed.

Then beat in the coconut, nuts, chocolate chips, cranberries and apricots until it’s all thoroughly blended.

Drop by rounded tablespoonfuls onto a baking sheet sprayed with cooking spray.  And pop the cookies into a 350 degree oven for 13 to 15 minutes, until they are beautifully browned.

Be sure to eat one while they are still hot from the oven (the best!)

Maple Oatmeal Chocolate Chip Cookies

Hey all–  Home from school today for Presidents’ Day–thank you George Washington!  And Larry’s here too.  So he’s out in the yard, getting the veggie patch ready to plant.  So we are weeks away from real tomatoes, fresh chard, basil…  So glad for that.   And I’m here in the kitchen (where else?!) –just put these cookies into the oven.  But the best part of the day is ahead.  We’re walking around up and down hill through Craig Park and over to the new Lazy Dog Cafe to try it out for lunch. Sounds promising…

MAPLE OATMEAL CHOCOLATE CHIP COOKIES
1/2 cup butter
1 cup brown sugar
1/3 cup white sugar
2 eggs
1 3/4 cups flour
1 tsp. baking powder
1/2 tsp. salt
2 tsp. vanilla
1/2 cup maple syrup
1 3/4 cups oatmeal
1 cup walnuts, chopped
2 cups chocolate chips

With an electric mixer* cream the butter and sugars together.  Beat in the eggs.  Than add the flour, baking powder, salt, vanilla, maple syrup and oatmeal.  Beat it all together until  you have coarse crumbles.  Then add in the walnuts and chocolate chips and combine with the mixer until it’s a solid cookie dough.  Drop by spoonfuls onto cookie sheets sprayed with cooking spray.  Bake at 350 degrees for 12 to 14 minutes.  They are a bit soft when you take them off the cookie sheet, but firm up as they cool.  Best eaten along with grand-girls and a mugs of milk.

*Thanks Brian for the new mixer.  It’s “unbeatable!”

 

 

Toffee Chocolate Chip Cookies

Hello Cookie Lovers– In the never ending search for the perfect chocolate chip cookie, I’ve made a significant step forward.  These things are delish!  We baked up a batch this afternoon in Ani’s kitchen and I’ve eaten way too many since then.  I hope you do give them a try…

TOFFEE CHOCOLATE CHIP COOKIES
1 1/4 stick of butter (3/8 pound)
2/3 cup dark brown sugar
1/2 cup white sugar
1 egg
1 tsp. vanilla
1  3/4 cup flour
1  1/2 tsp. baking powder
3/4 tsp. salt
1 cup dark chocolate chocolate chips*
1 cup toffee candy bars, chopped to bits**
1 cup chopped pecans

Cream the butter, sugars, egg and vanilla together with an electric mixer.  Then add in the flour, baking powder and salt.  And then beat in the chocolate, toffee bits and pecans.  Line up spoonfuls of the thick batter on a cookie sheet sprayed with cooking spray. Bake at 350 degrees for about 10 minutes until the cookies are golden brown.

* I had a big dark chocolate (85% cocoa) chocolate bar and just chopped it up in place of the chocolate chips.
** Heath or Skor candy bars will do the trick.

In the thin crispy cookie versus the thick chewy cookie debate, these are definitely on the crispy side– just perfect to my way of thinking.