August 14, 2012

Oatmeal and Peanut Butter Cookies Revamped


I recently made two normally very basic cookie recipes, and kicked them into high gear by adding even more sweet goodness into them. Both of the revamped results were even better than I could have imagined. The array of flavors made each bite unique, while never overpowering the base of the cookie.

My oatmeal cookie is a favorite to many people and when I started making them, I only wanted oats filling it up. My sister, who loves these and came up with the name, has always insisted on nuts. While she was out here for a visit, I made her a batch before she headed back home. Half the batch was just oats and the other half I added chocolate chips, coconut, and pecans.


O-O-Oatmeal Cookies
3/4 C all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1/2 C unsalted butter, room temperature
1 C light brown sugar
1 egg
1 tsp vanilla
2 C old-fashioned rolled oats (use 3 C if omitting all other mix-ins)
1/2 C chocolate chips
1/2 C sweetened shredded coconut
1/2 C pecans or walnuts, chopped

Heat oven to 350º F. Line two baking sheets with parchment paper.

In a small bowl, whisk together the flour, baking soda, salt.

Using a stand mixer, cream together the butter and sugar until fluffy. Add the egg and vanilla and mix to combine.

Add the flour mixture and mix just until dough has formed. Add oats and additional mix-ins and mix just until incorporated.

Place spoonfuls of batter about 2 inches apart on a baking sheet and slightly flatten.  Bake for 8-10 minutes, until golden brown around the edges and set in the middle. Remove from the oven and let the cookies cool for a few minutes on the baking sheet before transferring to a wire rack to cool completely. Repeat until all of the dough has been used, allowing cookie sheets to cool before placing the next batch on sheets to bake.

makes 36 3-inch round cookies

If you know me, you’ve probably received baked goods as a gift, a thank you, or just because. As much as I like peanut butter, I’ve never been a huge fan of peanut butter cookies and so didn’t have a recipe on hand. This is the first time using one from Smitten Kitchen and they really hit the spot. They baked up perfectly crispy on the outside and chewy on the inside. I did make one little change by using butterscotch chips instead of peanut butter ones. The mix-ins made a huge impact, providing an additional hint of sweet from the chocolate and a tang from the butterscotch chips.


Loaded Peanut Butter Cookies
1-1/4 C all-purpose flour
3/4 t baking soda
1/2 t baking powder
1/4 t salt
1/2 C unsalted butter, room temperature
1 C peanut butter
3/4 C sugar
1/2 C light brown sugar, firmly packed
1 egg
1 T milk
1 t vanilla
1/2 C chocolate chips
1/2 C butterscotch chips
1 T sugar, for rolling the cookies in

Heat the oven to 350ºF. Set aside 2 baking sheets.

In a small bowl, whisk together the flour, baking soda, baking powder, and salt.

Using an electric mixer, blend together the butter and peanut butter. Add both of the sugars and beat until fluffy. Add the egg, milk, and vanilla and mix until smooth.

Add the flour mixture and mix until incorporated. Gently mix in the chocolate and butterscotch chips.

Form the cookie dough into small balls and roll in the sugar. Place on baking sheets, about 2 inches apart and slightly flatten with the tines of a fork or the back of a spatula. Bake for 10-12 minutes, until lightly golden around the edges. Remove from the oven and let the cookies cool for a few minutes on the baking sheet before transferring to a wire rack to cool completely. Repeat until all of the dough has been used, allowing cookie sheets to cool before placing the next batch on sheets to bake.

Makes 34 3-inch round cookies that I highly recommend enjoying with a cold glass of milk!

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