Ellen and Jonatha came to visit me this past weekend. Ellen is allergic to nuts but not peanuts and Jonatha's boyfriend is allergic to peanuts but not nuts. Jonatha loves peanuts but never gets to eat them because the boyfriend is allergic to peanuts.
Peanuts- fun fact, they are not a nut! They are actually a legume meaning they are part of the bean family! So that's how Ellen is allergic to nuts but not Peanuts.
These cookies, first out of the oven might seem the slightest bit dry (I thought so, but the girls did not) but the next day, and the day after, and the day after, they are SOOOOO GOOOD. I sent some out to a friend via USPS on Monday AM after baking them up on Sunday night. USPS Priority 3 day mail is not always 3 day priority. I have not yet heard back how they fared through transit.
They also came out in the perfect consistency and density to make into ice cream sandwiches. They were especially tasty with the chocolate ice cream I currently have on stock: Trader Joe's Ultra Chocolate Ice Cream. Yummm!!!
Side note, I used organic peanut butter. If you have ever used all natural or organic peanut butter, it is much runnier in consistency then regular peanut butter, so I adjusted in my recipe for the Organic Peanut Butter. Make sure to stir the jar well before measuring out.
Peanut Butter Cookies
ingredients
1 stick butter, soften
.5 c sugar
.5 c brown sugar
1 tsp vanilla extract
1 large egg
.75 cup organic, creamy peanut butter
.5 tsp salt
.5 tsp baking soda
1.5 c + 2 tblspn all purpose flour (if you are using regular PB, omit the extra 2 tblspn AP Flour)
instructions
1. preheat oven to 350F
2. cream together butter, sugars, and vanilla.
3. add egg and mix together well
4. add peanut butter, mix well
5. in a separate bowl, whisk-mix together flour, salt, and baking soda
6. mix dry ingredients into wet ingredients in 3 portions
7. make slightly smaller then golf ball sized balls of dough
8. place on ungreased cookie sheet
9. ::smoosh smoosh:: criss cross with forks across the dough ball
10. bake for 10-13 minutes, until it turns slightly golden brown. Also, I like to rotate the sheet halfway through baking time
11. Enjoy with milk and ice cream!
yields approximately 18 cookies, 2.5-3 inches in diameter
Showing posts with label cookies. Show all posts
Showing posts with label cookies. Show all posts
Thursday, October 22, 2009
Sunday, October 4, 2009
Chai Chocolate Chip Cookies with Nuts
Once again, I start this blog post of "I haven't posted a recipe in a really long time...."
As most (I think) you know, I have relocated to the Windy City (aka Chicago) doing an accelerated 9 month MS program in Biotechnology at Rush University Medical Center. But enough about all of that, back to the important stuff. I ended up in an amazing apartment that has a kitchen that is awesome to cook and bake in! Gas stove and a giant island? Yeah! Plenty of space to knead dough and roast turkeys!
So while I should be studying for my first big pharmacology exam, I decided to bake some cookies instead. How studious of me! Baking is just an edible form of science, at least that's what I keep telling myself and fuels my neurons!
Adapted from this chocolate chip cookie recipe, I made modifications to fit the ingredients I had on hand. I added some Chai Latte Powder (from Trader Joe's) which adds a nice, very subtle chai spiciness to it and the addition of chopped mixed nuts with some dried cranberries adds great textural elements. The nuts and chai are completely optional. For the nuts, I used Trader Joe's "Simply the best Trek Mix".
Chai Chocolate Chip Cookies with Nuts
ingredients
1/3 c. organic sugar
1/3 c. light brown organic sugar
1/2 c. earth balance soy garden buttery spread (or just 1 stick of butter will be fine)
1 lrg egg, beaten
1/2 tsp vanilla extract
1 1/4 c. organic AP flour
1/2 tsp baking soda
1/3 tsp salt
1 scoop Trader Joe's Chai Latte mix (optional)
1 c. chocolate chips
1 cup of chopped mixed nuts (optional)
Instructions
Preheat oven to 375 degrees.
-Using a mixer (hand or stand), mix sugar, brown sugar, butter, vanilla and eggs in a large bowl until "fluffy".
-Mix in the rest of the ingredients, except for the chocolate chips and mixed nuts, until well mixed
- Mix in chocolate chip cookies & nuts until evenly distributed in the batter. NOTE: It won't be super stiff cookie dough.
-Drop tablespoon sized balls onto an ungreased cookie sheet.
-Bake 8-10 minutes until golden brown
-Let cool until firm, remove and finish cooling on wire rack.
Consume with lots of milk!!!
yields about 18 cookies in about 20 minutes
As most (I think) you know, I have relocated to the Windy City (aka Chicago) doing an accelerated 9 month MS program in Biotechnology at Rush University Medical Center. But enough about all of that, back to the important stuff. I ended up in an amazing apartment that has a kitchen that is awesome to cook and bake in! Gas stove and a giant island? Yeah! Plenty of space to knead dough and roast turkeys!
So while I should be studying for my first big pharmacology exam, I decided to bake some cookies instead. How studious of me! Baking is just an edible form of science, at least that's what I keep telling myself and fuels my neurons!
Adapted from this chocolate chip cookie recipe, I made modifications to fit the ingredients I had on hand. I added some Chai Latte Powder (from Trader Joe's) which adds a nice, very subtle chai spiciness to it and the addition of chopped mixed nuts with some dried cranberries adds great textural elements. The nuts and chai are completely optional. For the nuts, I used Trader Joe's "Simply the best Trek Mix".
Chai Chocolate Chip Cookies with Nuts
ingredients
1/3 c. organic sugar
1/3 c. light brown organic sugar
1/2 c. earth balance soy garden buttery spread (or just 1 stick of butter will be fine)
1 lrg egg, beaten
1/2 tsp vanilla extract
1 1/4 c. organic AP flour
1/2 tsp baking soda
1/3 tsp salt
1 scoop Trader Joe's Chai Latte mix (optional)
1 c. chocolate chips
1 cup of chopped mixed nuts (optional)
Instructions
Preheat oven to 375 degrees.
-Using a mixer (hand or stand), mix sugar, brown sugar, butter, vanilla and eggs in a large bowl until "fluffy".
-Mix in the rest of the ingredients, except for the chocolate chips and mixed nuts, until well mixed
- Mix in chocolate chip cookies & nuts until evenly distributed in the batter. NOTE: It won't be super stiff cookie dough.
-Drop tablespoon sized balls onto an ungreased cookie sheet.
-Bake 8-10 minutes until golden brown
-Let cool until firm, remove and finish cooling on wire rack.
Consume with lots of milk!!!
yields about 18 cookies in about 20 minutes
Friday, April 17, 2009
Peanut Butter Brownie Drop Cookies
Shannon and I decided to have a girl's night, watch a movie and bake cookies. When Shan and I bake, usually she makes up the batter and I end up actually shaping the cookies, putting them in the oven and... most importantly remembering to take them out in a timely fashion.
If you are a fan of brownies, especially the edges, this is the recipe for you. Each cookie tastes like a brownie edge. These are super rich cookies, so you don't want to make them too big!
Peanut Butter Cup Brownie Drop Cookies
1 bag of Reese's Peanut Butter Cups Miniratures
3/4 c. (or 1.5 sticks) of butter
1.5 c. granulated white sugar
3/4 c. cocoa powder (dutched procces or not, doesn't matter)
2 large eggs
2 tsp vanilla extract
1 c. ap flour
1/2 tsp salt
1/4 tsp baking soda
1/2 c. chopped walnuts (optional)
walnut halves for garnish (optional)
1. Preheat oven to 350 degrees F. Line cookie sheets with either parchment paper or lightly grease and dust with flour. Remove wrappers from Reese's cups and cut each cup into 4 peices.
2. Melt butter in a large sauce pan on low heat. In a bowl, mix together sugar and cocoa powder. Add a third at a time to the melted butter incorperating well each time. Make sure you sit in well or else your cookies will end up with a grainy texture from the sugar.
3. Remove from the heat and add eggs and vanilla. Stir in the flour, salt and baking soda, followed by the peanut butter cups and optional walnuts.
4. Drop onto cookie sheet in heaping teaspoons, and top with a piece of walnut (optional). bake 10-12 minutes or until it is set and the edges are firm. You really have to watch these cookies because they can over bake in a second. Cool slightly on the sheet then transfer to wire rack.
Makes about 3 dozen cookies.
If you are a fan of brownies, especially the edges, this is the recipe for you. Each cookie tastes like a brownie edge. These are super rich cookies, so you don't want to make them too big!
Peanut Butter Cup Brownie Drop Cookies
1 bag of Reese's Peanut Butter Cups Miniratures
3/4 c. (or 1.5 sticks) of butter
1.5 c. granulated white sugar
3/4 c. cocoa powder (dutched procces or not, doesn't matter)
2 large eggs
2 tsp vanilla extract
1 c. ap flour
1/2 tsp salt
1/4 tsp baking soda
1/2 c. chopped walnuts (optional)
walnut halves for garnish (optional)
1. Preheat oven to 350 degrees F. Line cookie sheets with either parchment paper or lightly grease and dust with flour. Remove wrappers from Reese's cups and cut each cup into 4 peices.
2. Melt butter in a large sauce pan on low heat. In a bowl, mix together sugar and cocoa powder. Add a third at a time to the melted butter incorperating well each time. Make sure you sit in well or else your cookies will end up with a grainy texture from the sugar.
3. Remove from the heat and add eggs and vanilla. Stir in the flour, salt and baking soda, followed by the peanut butter cups and optional walnuts.
4. Drop onto cookie sheet in heaping teaspoons, and top with a piece of walnut (optional). bake 10-12 minutes or until it is set and the edges are firm. You really have to watch these cookies because they can over bake in a second. Cool slightly on the sheet then transfer to wire rack.
Makes about 3 dozen cookies.
Monday, April 13, 2009
Oatmeal Dark Chocolate Walnut Cookies!
I am going to do a lot of oatmeal recipes considering how my mom bought a plethora of instant oatmeal.... why, I don't know considering how I only make 1/4 cup of oats every morning for breakfast.... with the amount of Quaker Oats she bought in bulk, its going to take me a year! Hence, lots of oatmeal related recipes!
They are cakey and crumbly all at the same time, dense, but not too dense. I think I need to fiddle with the recipe just a bit more, but currently how they stand, my dad enjoys them quite a bit. I added a touch of nutmeg which adds a nice spicy delightful flavor to them.
Oatmeal Dark Chocolate Walnut Cookies
1/2 c. butter (soften)
1/2 c. brown sugar, lightly packed
1/2 c. granulated white sugar
1 tsp vanilla extract
1 egg
1/2 c. all purpose flour
1/2 c. oat flour (I just took the oatmeal and food processed it until fine)
1/4 tsp nutmeg
1/2 tsp cinnamon
1/2 tsp baking powder
1/4 tsp kosher salt
1 1/2 c instant oatmeal
3.4 oz dark chocolate, chopped (one half of a large Hershey Bar) 0r 3/4 c. chocolate chips
3/4 c. chopped walnuts
1. preheat oven to 350 degrees F, prepare your baking sheets with either parchment paper or non stick spray
2. cream butter and sugars, add vanilla extract and egg until well blended together
3. mix in all dry ingredients.
4. drop one oz. balls of dough onto your sheet. I use a small ice cream scoop to make uniform cookie balls.
5. bake for 15-18 minutes until slightly golden brown around the edges
6. cool on wire rack
makes ~2 dozen cookies
They are cakey and crumbly all at the same time, dense, but not too dense. I think I need to fiddle with the recipe just a bit more, but currently how they stand, my dad enjoys them quite a bit. I added a touch of nutmeg which adds a nice spicy delightful flavor to them.
Oatmeal Dark Chocolate Walnut Cookies
1/2 c. butter (soften)
1/2 c. brown sugar, lightly packed
1/2 c. granulated white sugar
1 tsp vanilla extract
1 egg
1/2 c. all purpose flour
1/2 c. oat flour (I just took the oatmeal and food processed it until fine)
1/4 tsp nutmeg
1/2 tsp cinnamon
1/2 tsp baking powder
1/4 tsp kosher salt
1 1/2 c instant oatmeal
3.4 oz dark chocolate, chopped (one half of a large Hershey Bar) 0r 3/4 c. chocolate chips
3/4 c. chopped walnuts
1. preheat oven to 350 degrees F, prepare your baking sheets with either parchment paper or non stick spray
2. cream butter and sugars, add vanilla extract and egg until well blended together
3. mix in all dry ingredients.
4. drop one oz. balls of dough onto your sheet. I use a small ice cream scoop to make uniform cookie balls.
5. bake for 15-18 minutes until slightly golden brown around the edges
6. cool on wire rack
makes ~2 dozen cookies
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