Peanut Butter Oatmeal Chocolate Chip Cookies

I know it sounds like a mouthful right? Well it is! A mouthful of cookie deliciousness!

I have recently (well not RECENTLY) discovered Brown Eyed Baker, another lovely foodie blog. I originally used her site last December when I wanted to learn How to properly Ice my Christmas sugar cookie cut-outs and earlier this week I saw this recipe and I knew I just had to make them. She describes them as "the ultimate trifecta of cookie goodness;" and I have to agree with her.




Peanut Butter Oatmeal Chocolate Chip Cookies
Source: Brown Eyed Baker

Ingrediants:

1 cup all purpose flower
1 teaspoon baking soda
1/4 teaspoon salt
1 stick unsalted butter, softened
1/2 creamy peanut butter
1/2 cup granulated sugar
1/3 cup light brown sugar
1/2 teaspoon vanilla extract
1 egg
1/2 cup rolled oats
1 cup semi-sweet chocolate chips

1. Preheat oven to 350 degrees, line two baking sheets with parchment paper and set aside

2. Combine flour, baking soda and salt in a medium bowl and set aside

3. Cream together butter, peanut butter and sugars with mixer on medium speed. mix in eggs and vanilla. Turn mixer on low. Slowly add four mixture until combined. Stir in rolled oats and chocolate chips.

4. Using 1/4 c. scoop out dough and form into balls. Using the fingertips of each hand, grasp the dough and pull it apart. turn each half 90 degrees and push together, careful no to smooth out the jagged edges on top formed by pulling apart the dough. (this will give you the crinkly top that is oh-so-nice)

5. Bake in preheated oven for around 10 min until sides are golden brown and tops are puffy. Allow to cool on cookie sheet for 10 min before transferring onto wire racks. Store in air tight container.

Grab Milk, Enjoy Immediately!

Footnote:

Just so you guys know, I made it though my run today without stopping. I might have at times been jogging at such a slow pace that little 80 year old biddies in their powerchairs probably would have passed me, but I NEVER walked, and I am SUPER proud of that. (so of course I made baked goods, because that just makes sense!)

Sugar Cookie Cutouts

This is my second year sending out holiday cookies to my family and friends. I always do the sugar cookie cutouts because it isn't really Christmas for me until I smell these baking in the oven. I wanted to try flooding with royal icing since my icing last year was kind of….messy ☺. I am really happy with the way these turned out. Although by the end of it I was really “cookied” out. I was literally baking and icing non stop for a week straight on top of working. It was crazy!

This Sugar Cookie Recipe that changed my life (well, not really, but seriously this is a fantastic cookie recipe!) so what are you waiting for, get in the kitchen!

The Ultimate Sugar Cookie Cutouts
from: Good Things Catered From her friend Ashlee

Ingredients:

1 1/2 c. butter
1 1/2 c. granulated sugar
1/2 c. powdered sugar
4 eggs
1 tsp vanilla
1/2 tsp almond extract
1 Tbsp lemon zest
5 c. flour
2 tsp baking powder
1 tsp saltPowdered sugar, for rolling

Directions:-
Preheat oven to 400 degrees.
-Cream butter and sugars in a mixer for 5 minutes.
-Add eggs one at a time, mixing thoroughly.
-Add vanilla, almond, and lemon zest.
-Sift in flour, baking powder, and salt a little at a time.
-Do not over mix, this process should take about one minute.
-Chill dough for up to a week in the fridge, or roll out and cut right away.
-Line a cookie sheet with parchment paper and bake cookies for 7-8 minutes.
-Wait until cookies are cooled before icing.

The Super Cute Reindeer Cutters that I got at Williams-Sonoma this year made some really amazing cookies, but they wern't exactly the most durable things. I made 8 and 4 of them broke while I was trying to pack them up for shipping



Oh no! What to do?

MmMmMmmmm.....yummy reindeer

Double Chocolate Chip Macademia Nut Cookies

Don't they look heavenly? It's almost like a white light is shining in on them! I made these beauties to celebrate my family's arrival. They are my brother's all time FAVORITE.

Double Chocolate Chip Macadamia Nut Cookies

Ingredients:

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup unsalted butter, softened
• 3/4 cup brown sugar
• 3/4 cup white sugar
• 2 eggs
• 1 1/2 teaspoons vanilla extract
• 1 cup white chocolate chips
• 1 cup semisweet chocolate chips
• 1 cup chopped dry roasted macadamia nuts

1. Preheat the oven to 375 degrees F (190 degrees C). Sift together the flour, baking soda and salt; set aside.
2. In a medium bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the eggs one at a time then stir in the vanilla. Gradually blend in the sifted ingredients. Mix in the white chocolate and semisweet chocolate chips and macadamia nuts. Drop by rounded tablespoonfuls onto ungreased cookie sheets.
3. Bake for 8 to 10 minutes in the preheated oven, or until golden brown. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Oatmeal Raisin Cookies

One of my Husband's groomsman (and also a dear friend of mine) Julien, is deployed with a naval ship out of Everett, Washington. He has been gone for awhile and I decided to send him a care package. In it I have put letters, some dried fruit and some of his favorite cookies!

Chewy Oatmeal Raisin Cookies
source:The New Best Recipe

Ingredients

• 1 1/2 cups unbleached all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon nutmeg
• 1/2 teaspoon salt
• 16 tablespoons (2 sticks) unsalted butter, softened but cool
• 1 cup packed light brown sugar
• 1 cup granulated sugar
• 2 large eggs
• 3 cups old-fashioned oats
• 1 1/2 cups raisins

1. Adjust the oven racks to the low and middle positions and heat the oven to 350 degrees. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray
2. Whisk the flour, baking powder, nutmeg, and salt together in a medium bowl
3. Either by hand or using an electric mixer, beat the butter on medium speed until creamy. Add the sugars; beat until fluffy, about 3 minutes. Beat in the eggs, one at a time
4. Stir the dry ingredients unto the butter-sugar mixture with a wooden spoon or large rubber spatula. Stir in the oats and raisins.
5. Working with a generous tablespoon of dough each time, roll the dough into 2-inch balls and place on baking sheets, spacing them at least 2 inches apart
6. Bake until cookie edges turn golden brown, 22 to 25 minutes, rotating the baking sheets from front to back and top to bottom halfway through the cooking time. Let the cookies cool on the baking sheet for 2 minutes. Transfer the cookies with a wide metal spatula to a wire rack. Let cool at least 30 minutes.
   

Chocolate and Peanut Butter Chip Cookies

I made these yesterday to bring to work tonight. One of my good friends at work is leaving to move home closer to her parents with her husband. I wanted to bring in something sweet for her and I know she likes peanut butter. The "cookie base" is different than what I usually use for cookies but it was good just the same. If you like peanut butter, you will love these cookies!

Chocolate and Peanut Butter Chip Cookies
Source: Heather Drive

Ingredients:
- 2 cups + 2 tbsp. unbleached all-purpose flour
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 12 tbsp. (1 1/2 sticks) unsalted butter, melted and cooled until warm
- 1 cup packed light or dark brown sugar
- 1/2 cup granulated sugar
- 1 large egg + 1 egg yolk
- 2 tsp. vanilla extract
- 1/2 - 1 cup semi-sweet chocolate chips ~ I used 2/3 c.
- 1/2 - 1 cup peanut butter chips ~ I used 2/3 c.

Directions:

1. Adjust the oven racks to the upper- and lower-middle positions and heat the oven to 325 degrees. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray.

2. Whisk the flour, baking soda, and salt together in a medium bowl; set aside.

3. Either by hand or with an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, and vanilla until combined. Add the dry ingredients and beat at low speed just until combined. Stir in the chips to taste.

4. Roll a scant 1/4 cup of the dough into a ball. Hold the dough ball with the fingertips of both hands and pull into 2 equal halves. Rotate the halves 90 degrees and, with jagged surfaces facing up, join the halves together at their base, again forming a single ball, being careful not to smooth the dough’s uneven surface. Place the formed dough balls on the prepared baking sheets, jagged surface up, spacing them 2 1/2 inches apart.

5. Bake until the cookies are light golden grown and the outer edges start to harden yet the centers are still soft and puffy, 15 to 18 minutes (18 minutes was WAY too long for mine), rotating the baking sheets front to back and top to bottom halfway through the baking time. Cool the cookies on the sheets. Remove the cooled cookies from the baking sheets with a side metal spatula.

Makes approximately 18 large cookies.