These Peanut Butter Cookies are a family favorite that I remember making many, many times growing up. Yum! I can still remember the smell of warm peanut butter filling the house and picture the counter full of cooling Peanut Butter Cookies. These are seriously the best peanut butter cookies I have ever tasted. I prefer these cookies to be soft and chewy, but they can also be cooked a little longer for a crunchier Peanut Butter Cookie. Chewy or crunchy, they are still delicious!
1 ¼ Cups Flour
¾ teaspoon Baking Soda
¼ teaspoon Salt
½ Cup Butter
1 Cup Crunchy Peanut Butter
½ Cup Sugar
½ Cup Brown Sugar
½ teaspoon Vanilla Extract
Preheat oven to 375°F.
Combine flour, baking soda and salt together in a bowl and set aside.
In the bowl of an electric mixer, combine butter, peanut butter, sugar, brown sugar, egg and vanilla. Slowly add in flour mixture and mix until fully incorporated.
Form dough into balls, place on a greased baking sheet and smash down with a fork twice to make an X.
For crunchy cookies bake until golden brown, about 9 minutes. For soft cookies bake 5 minutes. Let cool on baking sheets for a couple minutes before removing.
Yield: about 30 cookies
OK, I couldn’t stop taking pictures of these amazingly delicious Peanut Butter Cookies! I think I might go make more!
I totally love these flourless cookies! I didn’t even know you could make flourless cookies until recently…and thanks to my gluten free friend! You wouldn’t even know these are flourless just by eating them. Make sure to use gluten free oats if you are needing these to be gluten free.
3/4 Cup Sugar
3/4 Cup Brown Sugar
1/4 Cup Butter
1 1/4 teaspoon Baking Soda
1 teaspoon Vanilla
1 Cup Peanut Butter
3 Cups Rolled Oats
3/4 Cup Chocolate Chips (mini or regular size)
1/2 Cup Walnuts, chopped
Preheat oven to 350°F and lightly grease two cookie sheets.
In the bowl of a stand mixer, cream together the sugar, brown sugar and butter. Mix in the baking soda, eggs and vanilla until fully incorporated. Mix in the peanut butter. Using the stir speed, stir in the oats, chocolate chips and walnuts.
Use a cookie scoop (or rounded Tablespoon) to place on the prepared baking sheets about 2 inches apart. Bake until lightly golden and delicious, about 10-12 minutes. Leave on the cookie sheet for about 5 minutes before transferring to a cooling rack.
Yield: about 48 cookies depending on size
-This is recipe is found many places, adapted from the recipe on the Trader Joe’s Oats bag…although I found the recipe from The Southern Institute-
I love finding new ways to use bananas! The toasted walnuts are so tasty in these cookies. This recipe comes from MarthaStewart.com.
1 Cup All-Purpose Flour
1/2 Cup Whole-Wheat Flour
1 teaspoon Kosher Salt
1/2 teaspoon Baking Soda
3/4 Cup Unsalted Butter, softened
1/2 Cup Granulated Sugar
1/2 Cup Packed Light-Brown Sugar
1 1/2 teaspoons Vanilla Extract
1/2 Cup Mashed Ripe Banana (about 1 large)
1 Cup Old-Fashioned Rolled Oats
8 oz Semisweet Chocolate Chips
1/2 Cup Coarsely Chopped Walnuts, toasted
Preheat oven to 375°F. Line two baking sheets with foil and spray with non-stick cooking spray.
Mix together the all-purpose and whole wheat flours, salt and baking soda in a bowl.
In the bowl of an electric mixer, add the butter and sugars. Mix on medium speed until combined. Add the egg, vanilla and banana. Continue mixing until combined. Slowly add the flour mixture, mixing until just combined. Mix in the oats, chocolate chips and walnuts on slow.
Using a cookie scoop, drop onto the prepared baking sheets. Bake for 12-13 minutes, turning halfway through. Cool on wire racks.
Yum! Here is a great way to enjoy all the goodness of camping without even stepping outside. I made these cookies to share with our camping buddies and everyone loved them. This recipe comes from an issue of Everyday Food.
1/2 Cup Old-Fashioned Rolled Oats
1 Cup All-Purpose Flour
1 Cup Whole-Wheat Flour
3/4 teaspoon Ground Cinnamon
1/2 teaspoon Baking Soda
1/2 teaspoon Kosher Salt
1 Cup (2 Sticks) Unsalted Butter, Room Temperature
3/4 Cup Light Brown Sugar
1 Large Egg
8 oz Dark Chocolate (2 large chocolate bars), cut into squares
15 Large Marshmallows, halved horizontally
Preheat oven to 350°F. Line 2 baking sheets with foil and spray with non-stick cooking spray.
Pour the oats into a food processor and pulse until finely ground. Add the all-purpose and whole-wheat flours, cinnamon, baking soda and salt. Pulse a few times to combine everything.
Beat together the butter and brown sugar with an electric mixer (use a stand mixer if you have one – the dough will be thick). Beat in the egg and scrape down the sides of the bowl. Add the flour mixture and mix until combined.
Drop by Tablespoonfuls onto the prepared baking sheets and top each with a piece of chocolate, pressing down lightly. Bake until lightly golden brown, 11-13 minutes. Rotate the baking sheets halfway through baking.
Once they are baked, turn on the broiler. Top each cookie with a marshmallow half. Broil one sheet of cookies at a time until the marshmallows are lightly browned. They brown fast, so don’t walk away from the oven.
Cool on wire racks.
Yield: about 30 cookies
This is my first look into the Paleo Diet. Enjoy!
2 1/2 Cups Blanched Almonds, divided (or 1 cup almond butter and 1/2 cup almonds)
1/4 Cup Honey
1/2 teaspoon Salt
1/2 Cup Chopped Pecans
1/2 Cup Dried Cranberries
Preheat oven to 375°F and spray a mini muffin tin with non-stick cooking spray.
Place 2 cups of the blanched almonds in a food processor and grind until almond butter forms. This will take several minutes. Pour the almond butter in a medium bowl and add the egg, honey and salt. Stir together until fully combined.
Stir in the pecans, dried cranberries and remaining 1/2 cup of almonds.
Scoop, using a cookie scoop, into the muffin pan. Bake for 10-12 minutes, or until lightly browned.
I had a ton of persimmons in my bountiful basket a few weeks ago and finally made something with them. These cookies were very tasty even though I didn’t care for raw persimmons. I made a couple small changes to the original recipe I found.
2 Cups All-Purpose Flour
1 teaspoon Baking Soda
½ teaspoon Salt
1½ teaspoon Cinnamon
½ teaspoon Freshly Grated Nutmeg
½ Cup Shortening
1 Cup Sugar
1 Cup Persimmon Pulp
1 Cup Chopped Nuts (Walnuts or Almonds)
1 Cup Raisins
Preheat oven to 350°F.
Line two baking sheets with foil and spray with non-stick cooking spray.
Combine the flour, soda, salt, cinnamon and nutmeg together in a medium bowl.
Using a hand mixer, cream together the shortening and sugar in a large bowl. Beat in the egg then beat in the persimmon pulp.
Mix in the flour mixture in two additions until thoroughly incorporated. Stir in the nuts and raisins.
Drop Tablespoon sized balls of dough onto the prepared cookie sheets. The cookies don’t spread, so they can be placed close together.
Bake until golden brown, about 15 minutes. Cool on wire racks.
Yield: about 40 cookies
A note about persimmons:
I used Fuyu Persimmons for this recipe. They take a really long time to ripen enough for baking with. I think they sat on my kitchen counter for a month before they were ready. A Hachiya Persimmon is usually used for baking since they are a lot softer to begin with. Either would work great for this though. To make the pulp, I peeled the persimmons and then pureed them with an immersion blender. A regular blender or food processor would work too. If you use the Hachiya Persimmons, you would just need to scoop out the insides of the persimmon and blend it. They are too soft to peel.