Not that I needed an excuse to share these, but did you know that today is National Cookie Day? I confess that I think pretty much every day is cookie day, but I won’t hesitate to celebrate. The thing about cookies is that you can have one and call it a sensible dessert. Or you can overindulge and call them breakfast, lunch and dinner. Not that I’ve done that. I usually get at least one real meal in on a cookie day ;) Continue reading
We are draped in a quilt of snow, and now that Thanksgiving has passed, I can’t think of a better thing to do than bake. I can think of other things to do, but not better. The only problem with baking loads of cookies is that there are only two of us, and I have tons of tasty ideas I want to make. Last night I settled on these chocolate crinkle cookies.
My mom came across a recipe for ricotta cookies…I think sometime when I was in high school. She doesn’t have the same voracious sweet tooth that I have, so she didn’t make them particularly often, but they didn’t last long when she did. I’ve lost that recipe, and found it, and changed it over the years. Sometime last year I finally settled on my basic mix-up that works perfectly every time. Continue reading
Has this ever happened to you at a bake sale or family get-together: You spot a delicious-looking oatmeal-chocolate chip cookie, and decide that it’s exactly what you need…only to be sorely disappointed to discover it’s filled with raisins? Don’t get me wrong – raisins are tasty. Just not when you were anticipating chocolatey goodness. Tony swears this is how trust-issues develop.
These oatmeal cookies will not incite relationship problems. At least not in the same way. They have the airiness of a shortbread cookie, but are less dense. The outside has a delicate crumble, but the cookie remains soft, especially straight from the oven. These are not chewy like a typical oatmeal cookie, but then they are peanut butter and chocolate, so they’re not a let-down like some oatmeal cookies are, either. What are you waiting for?
Note: I am not a huge fan of overly-sweet desserts. I like to taste something besides sugar. You could probably add the additional 1/4 cup of sugar that most cookies call for, but it will make the cookies a little more chewy. Also, you could add the normal full 2 cups of chips. Additionally, these would be great with butterscotch chips. In fact, that’s how I was going to make these, but the chocolate was staring at me, and I didn’t have any butterscotch anyway :(
1/2 cup softened butter
1/2 cup butter-flavored shortening
1 cup creamy peanut butter (crunchy would probably still work)
1 cup brown sugar
1/4 cup white sugar
2 teaspoons vanilla extract
1 1/4 cup flour
1 teaspoon salt
1 teaspoon baking soda
2 1/2 cups quick rolled oats
1/2 cup peanut butter chips
1/2 cup mini chocolate chips
Preheat oven to 375 degrees F. Beat together butter, shortening, and peanut butter (unless you used crunchy, in which case, add it after the sugars). Cream in sugars until fluffy. Stir in eggs one at a time, blending well after each addition. Mix in vanilla extract. Stir in salt, baking soda and 1/2 cup flour. Stir in remaining flour. Blend in oats and then chips. Drop by rounded teaspoonful onto ungreased baking sheet. Bake for 10 – 12 minutes. Remove from oven when the edges start to brown. The cookie will still be very soft. Let cool on baking sheet for about 5 minutes, and then remove to finish cooling.
I’m sure it sounds hipster, but Tony and I don’t celebrate Valentine’s Day, on account of I think it’s a completely manufactured holiday. He doesn’t mind that together we boycott. Illustrative aside: Today on the ski lift I looked at Tony and said: “Tomorrow is Valen-times Day.” “It is?” he asks. “Well, I can tell I’m getting something good,” I retort. He grins, then asks, “Do we do cards for Valentine’s Day?” We don’t.
I digress. Anyway, I do like chocolate, and it seems like these cookies are perfect for Valentine’s Day, in case you are late to the party and haven’t made your Valentine’s Day treats. Or if you’re like me and just want an excuse to make something yummy. These cookies are tender, bordering on gooey, chocolate-y (of course!) with a hint of cherry, and end with a little heat. Do I have to twist your arm? Continue reading