We’re going to a New Year’s Eve party tonight, so I thought I’d make some cookies to bring. I decided to try the peanut butter cookies that my mom made for Christmas and I also used my go-to chocolate chip cookie recipe.
For the chocolate chip cookies, I used a recipe I found on Marsha’s Baking Addition. I found this recipe about two years ago and it’s the only chocolate chip cookie recipe I’ve used since. I like it because it makes 15-18 cookies and therefore I can whip up a batch real quickly. They also have a secret ingredient (corn starch) that makes the cookies soft in the middle. Everyone who tries them asks for the recipe.
I have to keep my cookies in the oven for the full 13 minutes and I also don’t bother with refrigerating them before baking. I find that they’re plenty thick without it.
For the peanut butter cookies, I used a recipe from Rachel Schultz. I don’t usually make peanut butter cookies, but I really liked the ones my mom made so I wanted to make them too. I like that they have a bit of a grainy quality to them. I’m not sure how they get like that – I think maybe this recipe calls for a bit more peanut butter than others. I followed the recipe as written on her website except I have to keep my cookies in the oven for 11 minutes. For the peanut butter, I used the Bee’s Knees which is a flavor made by the Peanut Butter & Co. It’s organic (which I’ve heard isn’t ideal for making cookies), but they still turned out great.
I hope you enjoy whatever you have planned for tonight. Happy New Year!
I came across a recipe for peanut butter oatmeal cookies and I had to try them!
- 1/2 cup butter
- 1 cup brown sugar
- 1 large egg
- 1 1/2 tsp pure vanilla extract
- 1/2 cup smooth peanut butter
- 1 cup all purpose flour
- 1/2 tsp baking soda
- 1 pinch salt
- 1 cup old fashioned oats (I used closer to 1.5 cups)
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper and set aside.
- Mix together the butter and sugar.
- Add in the egg and vanilla and mix until well combined.
- Add the peanut butter and mix.
- Add the flour, baking soda and salt and mix until the flour is just combined.
- Fold in the oats.
- Bake for 12 minutes or until golden
This recipe came from whatsgabycooking.com and it’s delicious!
These chocolate peanut butter cookies are really yummy and perfect for the fall!
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup butter or margarine, softened
1/2 cup chocolate flavored or regular peanut butter
1/2 teaspoon vanilla
1 1/4 cups flour
1/4 cup unsweetened baking cocoa
1 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cup candy coated peanut butter candies
Mix dry ingredients (flour, baking soda, cocoa, and salt) in large bowl. Set aside.
In large bowl, beat sugars and butter with electric mixer on medium speed until creamy. Beat in peanut butter, vanilla and egg.
Stir in flour, cocoa, baking soda and salt. Stir in candies. Drop dough by heaping tablespoonfuls onto lightly greased cookie sheet.
Bake for 8-12 minutes (I baked mine for 11 minutes) at 350 degrees Fahrenheit. Centers will still be soft. Cool 1 minute; remove from cookie sheet to cooling rack or wax paper. Cool completely, about 30 minutes.
This recipe is from bettycrocker.com.
ALSO! I just switched to a different brand of butter and guess what I found when I opened the box?!
Little butters in 1/4 cup sizes! Did you know they made these? They are so cute and small!