Thursday, March 19, 2009

Soft-yet-crunchy peanut butter cookies


You know what is a beautiful side of pregnancy? Cravings. I haven't had many of them this time around, so when they strike I think it's really important that I pay attention to them. So tonight, I suddenly thought to myself "You know what sounds amazing? Peanut butter cookies!" I immediately went to the cupboard to see if I had enough peanut butter to spare for cookies and Hooray! I did :)

I've had this particular recipe saved for quite a while and I've really been looking forward to trying it. And let me just say, they were wonderful (I'd know. I ate one. Or twelve. But who's counting?) They combine my two favorite aspects of peanut butter cookies- the super-soft inside with a slightly golden crispy crunch on the edges. Perfection.


1/2 cup butter, softened
3/4 cup peanut butter
1/2 cup white sugar
1/2 cup packed brown sugar
1 egg
1/2 teaspoon vanilla extract
3/4 teaspoon baking soda
1/4 teaspoon salt
1 3/4 cups all-purpose flour


Preheat oven to 350.

In the bowl of an electric mixer, combine together eggs, butter, sugar, brown sugar and vanilla and mix until creamy.

Add in flour, baking soda and salt and blend until combined.

Chill dough in the fridge for 15 minutes (I totally forgot this step. Whoops. I MUST get better at reading directions one of these days.)

Scoop out dough and roll into balls by hand. Place each dough ball on a lightly greased cookie sheet, then press down on the tops of balls with a fork to make a criss-cross.

Bake for 7-10 minutes, or until edges are ever-so-slightly golden.  Remove cookie sheet from oven and let the cookies cool for a few minutes, then transfer to a cooling rack.

Then, if you're me, proceed to eat your weight, plus some other peoples' weight in cookies. Enjoy!

Source: Amber's Delectable Delights

Chewy Oatmeal Raisin Cookies


I really like to try and justify eating crap-for-you foods. Ice cream craving? Oh, that's dairy. You need calcium. You don't want osteoperosis, just ask Sally Fields and her Boniva commericals.

Pasta? Oh, it's carbs for energy- you marathoner, you.

Chocolate? Um. Duh.

So I have a heyday with oatmeal cookies. Hello, that's practically health food, right? Right? Anyone? No? Ok. That's alright. I'll eat them anyway. I've tried a couple of other oatmeal cookie recipes in the last few months, and I have one other that I love (but keep forgetting to put on the blog- coming soon) but I'm always up for trying new things (when those things are cookies, that is) so I put this one to the test. They very much lived up to it's title of "thick and chewy".


1/2 cup of butter, softened
2/3 cup brown sugar, packed
1 egg
1/2 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 1/2 cups rolled oats
3/4 cup raisins
1/2 cup chopped walnuts (optional, but highly recommended!)


Pre-heat oven to 350.

In a large bowl/bowl of an electric mixer, cream together butter, brown sugar, egg and vanilla until creamy.

In another bowl mix together flour, cinnamon, baking soda, and salt, then mix into the butter mixture.

Add in the oats, walnuts and raisins and mix until combined.

Scoop the dough onto a cookie sheet, leaving cookies 2 inches apart. Bake for 10-12 minutes, or until edges are golden. The tops will look a tad under-done still. Let the cookies cool on the baking sheet for a few minutes before moving to a cooling rack.

Source: Smitten Kitchen

Rich, thick, chewy chocolate chip cookies

Every week or so I ask my husband what kind of cookie he'd like for the coming week. His inevitable answer: Chocolate chip cookies. Fortunately a) he's happy to try other types of cookies in addition to the chocolate chip cookie. And b) there are a million different chocolate chip cookie variations out there for me to try.

When I asked Brian to describe this particular cookie, he responded with "Rich". And boy was he right. They, in his words, "Have the richness of a cookie twice their size". So rich, chocolately and delicious that Brian, a man who can polish off half a batch of cookies in one sitting (or more), set aside his plate after two. Two!  Satisfying after 2 cookies? These must be a winner. So pour yourself a very LARGE glass of milk and enjoy!


2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips


Pre-heat oven to 325°. Line cookie sheets with parchment paper (I skip the parchment paper in favor of good old fashioned airbake pans).

Into a small bowl, sift together flour, baking soda and salt and set aside.

In the bowl of an electric mixer, cream together butter and both sugars until creamy. Mix in egg and egg yolk and vanilla.

Blend in the flour mixture until just combined

Add in chocolate chips.

Drop cookies onto cookie sheet. The original recipe states to use at least 1/4 cup of dough for each cookie. I just used my Pampered Chef scooper.

Bake for 15-17 minutes or until the edges are slightly crispy and golden. Let cookies cool on the baking sheet for a few minutes, then transfer to a cooling rack.

Source: Cooking This and That