Thursday, 23 April 2015

Peanut Butter Chip Chocolate Cookies

I seem to have a lot of cookie recipes, don't I?  While my kids were growing up, I was always making cookies.  I still love to bake cookies even though they are grown and gone.  I have tried hundreds of recipes over the years.  It isn't just because I love to eat them, I truly enjoy making them.  I find it therapeutic, it's relaxing and it brings me back to simpler times.


If someone pops in for a visit, there is nothing nicer than making a pot of coffee or tea and sitting chatting while enjoying a homemade cookie or two.  Such a simple thing brings such pleasure to people.  I love to bake for those I love.  

On with this recipe!  This is another one of my family's favorites.  I have shared it with several people over the years, I am happy to share it with you too.  




1 1/4 cups butter, softened
2 cups granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
3/4 cup cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 pkg (300g) peanut butter chips



Cream butter and sugar until fluffy.  Unless a recipe specifically calls for an electric mixer, I always do it by hand.  Add eggs and vanilla, beat well.  Combine dry ingredients, blend into creamed mixture.  Stir in chips.   Drop by teaspoons onto an ungreased (I always use a parchment lined) cookie sheet.  Bake at 350°F for 10 to 12 minutes. I like the edges to be a bit crispy and the centers soft, so I leave them in for the full 12 minutes.   They will puff while baking and flatten while they cool.  Cool on the cookie sheet for 5 minutes then remove to a cooling rack to cool completely.  

Makes about 4 1/2 dozen cookies.  They freeze well. 


My youngest daughter's first word after "mommy" and "daddy"  was "cookie".  :)

Friday, 17 April 2015

Oatmeal Shortbread

This recipe is at least 80 years old.  It was given to me by my mother-in-law and it was her mother's recipe.  This is one of those amazing recipes that has only a few ingredients and they simply taste wonderful together.  Light, crispy, buttery and oaty.  Is that even a word?  Well it is now!


You can make these one of two ways, either as a drop cookie or slice and bake them.  They are heavenly either way!  



1 cup butter, softened
1/2 cup brown sugar
1 cup all-purpose flour
1/2 teaspoon baking soda
1 teaspoon vanilla
2 cups oatmeal, any variety


Cream softened butter with vanilla and brown sugar.  Add remaining ingredients, mixing well.  Roll into balls and press with a wet fork.  

Let me talk about that for a minute.  When I was a little girl I used to bake cookies with my maternal grandmother.  Oh, the days we spent in the kitchen together.  She taught me that instead of a floured fork, (which added a bit more flour the cookie) she would use a small bowl of water and a fork.  Dip the fork into the bowl, knock off the excess and press down the cookie.  I never used a floured fork again.  I even do my peanut butter cookie hatch marks that way.  Boy I miss those days in the kitchen with my grandmother, she was the sweetest woman I think I have ever met. 

Anyway, back to the recipe.  You can roll and flatten the cookies, or roll them into a log, then wrap them in waxed paper and put them in the fridge for several hours, or over night.  Then when you are ready to bake, simply slice into 1/4" slices.  Bake them on a parchment lined baking sheet, about 2" apart in a 325° F oven for 15 minutes or until golden brown.  Let cool slightly, then remove to a cooling rack to cool completely.  

Makes 2 dozen 3" cookies.