Unbaked Cookies

 This is a repost from July of 2009. When I started this blog, I didn't post pictures so this doesn't have one.
I didn't think about U until today so I don't have the stuff to make them and post a picture.
Once I start eating these, I just don't want to stop.

These cookies are known by many names.
They can also be called chocolate drop cookies or minute cookies.
Whatever you call them, you have to include the word good to describe them.

Ingredients:

2-1/2 cups old-fashioned oats
1/2 cup cocoa powder
1/2 cup butter or margarine
1/2 cup peanut butter
1/2 cup evaporated milk
2 cups powdered sugar

Line a baking sheet with waxed paper or aluminum foil.
Combine the oatmeal and cocoa powder and set aside.
In a large pan melt the butter and peanut butter over low heat. Stir it constantly til mixture is smooth.
Remove from the heat and stir in the milk. Gradually mix in the powdered sugar. Blend in the oatmeal and cocoa powder.
Drop by spoonfuls onto waxed paper.
Let cool until firm.
You will get 4-5 dozen.

If you don't have foil or waxed paper, buttering your pan works great.

Enjoy!

1-2-3-4 Peanut Butter Cookies

These peanut butter cookies are a breeze to make. They have no flour in them and you won't miss it. They are called 1-2-3-4 peanut butter cookies because they only have 4 ingredients.

Preheat your oven to 375 degrees Fahrenheit/190 Celsius
You will need 2 or 3 cookie sheets, ungreased.

Ingredients:

1 cup peanut butter
1 egg
1 cup sugar
1 teaspoon baking soda

In a mixing bowl, stir everything together until smooth.
Drop by teaspoon or small size cookie scoop onto the cookie sheets.
Bake for 8-10 minutes or until set.
After taking out of oven, let stand on cookie sheet for 5 minutes before removing.

As soon as they appear set, take them out. If they are in the oven too long they will end up dry and get very crunchy/crumbly after they cool.

I made these with the peanut butter I made.
It will work with creamy or chunky peanut butter.

Makes between 3 and 4 dozen cookies.

Enjoy!

Homemade Peanut Butter

Making your own peanut butter is super simple. It takes almost no time to do.

You will need a food processor.

Ingredients:

16 oz. dry roasted unsalted peanuts
1/2 teaspoon salt- optional. Use up to 1 teaspoon if you like a saltier peanut butter

Add the peanuts to the bowl of a food processor. Sprinkle with the salt.
Put the cover on and turn the processor on.
In just a couple minutes the peanuts will go from chopped to butter.
When it is starting to turn to butter, it will ball up.
At this point, you may need to put your hand over the shoot cover because the ball could start to push it up.
After it has turned to butter, remove the cover and test to see if it is as smooth as you like.
You also may need to scrape the sides to get all the nutty crumbs into the bowl.
Turn on again if needed and check it after another couple minutes.

Scrape into a bowl and refrigerate. This will make 16 oz. of peanut butter.

For variety, you could use honey roasted peanuts or any variety of seasoned nuts.
If you use seasoned of any kind, you will not need the salt.

Enjoy!

Peanut Butter Chews

What collection of recipes is complete without a peanut butter cookie recipe?
These peanut butter cookies are a little different because they are more chewy than the traditional peanut butter cookie and there is no criss-cross on the top either.
They have a slight crispness on the outside, but are soft inside.

Preheat your oven to 325 degrees.
Lightly grease cookie sheets. Or line the pans with parchment paper.

Ingredients:

1 cup( 2 sticks) unsalted butter, softened
1 cup brown sugar
1/2 cup sugar
1/4 cup corn syrup
3/4 teaspoon baking soda
1 teaspoon salt
2 teaspoons vanilla extract
2 eggs
2 cups peanut butter, preferably creamy
2 cups flour

In a mixing bowl, cream the butter with the brown sugar, sugar, corn syrup, baking soda, salt, and vanilla extract.
Add the eggs, one at a time. Beat the first one in well before adding the second one.
Add the peanut butter and beat until the mixture seems light and fluffy.
Blend in the flour.
Drop the cookie dough by the tablespoon OR a medium cookie scoop onto the baking sheets.
Bake for 15 minutes. They will be a light golden brown around the edges.
Do not overbake or they will turn out crispy instead of soft.
Take off the cookie sheets and let cool on a rack.

This will make about 4-5 dozen cookies.

Butterfinger Bars

These bars do not have butterfinger candy bars in them. However they have a peanut butter/ chocolate topping and are crunchy so you could say they are reminiscent of them.

They are pretty quick to make.


Preheat your oven to 350 degrees Fahrenheit.
Grease a 9"x13" baking pan.

Ingredients:

1 cup (2 sticks) butter, softened
1 cup brown sugar
1/2 cup white sugar
4 cups oatmeal
1 cup chocolate chips
3/4 cup peanut butter

Cream the butter, brown sugar, and white sugar. Mix in the oatmeal.
Spread in the baking pan.

Bake 20-25 minutes til set but not dark.
Cool.

Melt the chocolate chips and peanut butter in the microwave.
Heat them for 30 seconds and stir. Heat another 30 seconds and stir until smooth.
Spread over the cooled bars and refrigerate until the topping is firm.
Cut into bars.

Magic in the Middles

These cookies are simply fabulous. It's a chocolate cookie with peanut butter in the middle. Hence the name- magic in the middle.

I love making these with my daughter.

These are 2 step cookies.

Preheat your oven to 375 degrees Fahrenheit.
Lightly grease(or use parchment) 2 or 3 cookie sheets

Ingredients:


Filling-
3/4 cup smooth peanut butter
3/4 cup powdered sugar

Dough-

1-1/2 cups flour
1/2 cup cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup granulated sugar + a little extra for dipping
1/2 cup brown sugar
1/2 cup(1 stick) butter, softened
1/4 cup smooth peanut butter
1 teaspoon vanilla extract
1 large egg


In a medium bowl add the peanut butter and powdered sugar for the filling.
Work it together with a spoon and than your hands. At first it will become crumbly, but keep working it together and it will become very smooth like modeling clay.
Set aside.

In another bowl whisk the flour, cocoa powder,baking soda, and salt.
Set aside.
In another bowl beat together the butter, peanut butter, and sugars until light and fluffy.
Add the egg and vanilla extract and beat.
Blend in the flour mixture.

Now it is time to roll the cookie and filling into balls.
You will need to get 26 filling balls and 26 cookie dough balls.


Once you have that done, you need to put the filling into the dough.
Take a ball of dough and make an indention in the middle, stick the filling in it and seal it up.

Once you have the filling sealed inside the dough, smooth it into a ball.
Dip the tops of the cookies in a small amount of sugar.
Place on cookie sheet.
With a bottom of a glass, flatten the cookies slightly to about 1/2 inch thick.

Bake the cookies for 7-9 minutes, just until they are set.
Cool on a wire rack.

Makes 26 yummy cookies

Brownie Peanut Butter Cheesecake

Brownie peanut butter cheesecake is a very decadent dessert.
It is rich and just a small slice is enough to satisfy you.
The filling and topping is peanut butter and the crust is made of brownie batter.

Preheat your oven to 350 degrees Fahrenheit.
You will need a 9" spring-form pan that has been greased and floured.

Crust:

3 oz semisweet chocolate, grated or chopped.
1/4 cup butter(1/2 stick)
1/2 cup flour
1/8 teaspoon baking powder
2 eggs
1 cup packed brown sugar
1-1/2 teaspoons chocolate or vanilla extract

Filling:

12 oz cream cheese, at room temperature
1 cup packed brown sugar
3 eggs
1/2 cup sour cream or plain yogurt
1-1/3 cups creamy peanut butter

Topping:

3/4 cup sour cream or plain yogurt
2 teaspoons sugar
1/2 cup creamy peanut butter

To make the crust-
Melt the chocolate and butter in a double boiler or in the microwave. Set aside.
Combine the flour and baking powder. Set that aside.
Beat the eggs until thick and lemony colored.Beat in the brown sugar. Mix in the chocolate and the chocolate or vanilla extract.
Stir in the flour/baking powder, just until blended.
Spread 1 cup over the bottom of the prepared pan.
Put the rest of the batter in the fridge to chill.
Bake the bottom crust for 15-17 minutes until firm.
Take out of oven and refrigerate for 15-30 minutes.

While that is chilling make the filling-
In a large bowl beat the cream cheese and brown sugar until smooth.
Beat in the eggs and sour cream.
Beat in the peanut butter.
Set aside.

Take the batter and pan out of the fridge.
Use a spatula to spread the rest of the batter over the sides of the spring-form pan.
Put pan on its side and spread it, rolling as you go.
Quickly set upright and pour filling into the pan.
Some of the batter may drip down the sides. That's OK.

Bake for 30 minutes, or until the filling is firm.

Make the topping while the cheesecake is baking-
Put the sour cream, sugar, and peanut butter and a bowl and beat with mixer until smooth.

Three minutes before removing cheesecake from the oven, spread the topping over it.

Cool on a wire rack for 1 hour.
Cover and chill in the refrigerator for several hours, preferably overnight.

To serve, loosen sides with a knife and release side of pan.

Serves 12.

Nutty For Oats Cookies

Nutty for Oats Cookies are gluten free. The only flour like ingredient is ground rolled oats.

Oats do not contain gluten. At one time it was thought that they did, but they do not.

These are wonderful cookies. They are made with peanut butter,rolled oats, and chocolate chips.

They are nice and soft too.

Preheat your oven to 350 degrees Fahrenheit.

Grease cookie sheets.

Ingredients:

2/3 cup smooth peanut butter

4 Tablespoons unsalted butter, softened

3/4 cup packed brown sugar

1 teaspoon vanilla extract

1/2 teaspoon salt

1/4 teaspoon baking soda

2 eggs

1 cup rolled oats, ground to a powder in a food processor or blender

1-1/2 cups rolled oats

2 cups chocolate chips

In a bowl, cream the peanut butter, butter,vanilla extract, salt, and baking soda.

Add the eggs.

Stir in the ground oats, rolled oats, and chocolate chips.

Using a medium cookie scoop or a spoon drop tablespoons of dough onto cookie sheets.

Bake for 11-13 minutes until they are just barely set and starting to brown around the edges.

Let the cookies cool on the sheets before removing them to a rack.

Makes about 3 dozen cookies.

Chocolate Star Cookies

Chocolate star cookies can also be called peanut butter blossoms. The only difference being is these use chocolate stars and peanut butter blossoms are traditionally made with Hershey kisses.
But whatever, you make them with, or call them, they are super good.

Preheat your oven to 350 degrees Fahrenheit.

Ingredients:

1/2 cup unsalted butter, softened
1 cup brown sugar
1 teaspoon milk
1 teaspoon vanilla extract
1/2 cup peanut butter
1 egg
1-1/2 cups flour
1/2 teaspoon salt
1 tsp baking soda
About 48 chocolate stars or kisses
Granulated sugar for rolling

Mix the flour, salt, and baking soda in a bowl and set to the side.
Cream together the butter, brown sugar, milk, and vanilla extract. Add the peanut butter and mix well. Beat in the egg.
Add the flour mixture and blend well.
Roll the dough into about 1" balls. Roll in granulated sugar.
Place on ungreased cookie sheet and bake for 10-13 minutes. The cookies will just start to color.
Remove from the oven and immediately press a star in the center of each cookie, pressing lightly.
Don't stack for storage until the chocolate has firmed back up. The cookie will be cool and so will the chocolate, but it still may not have firmed up enough to stack without making a chocolatey mess.

Enjoy the cookies!

Peanut Butter Smoothies

 These are bars. Very yummy, peanut buttery bars.

They are very addictive and you can have them done in less than an hour.

Preheat your oven to 350 degrees

Lightly grease a 9x9 square pan

Baking time is approximately 30 minutes

Ingredients:

6 Tablespoons unsalted butter, softened

1/2 cup peanut butter- you can use either creamy or chunky

1 cup white sugar

1/4 cup brown sugar

2 eggs

1 teaspoon vanilla extract

1 cup all-purpose flour

1/4 teaspoon salt

1 teaspoon baking powder

1 cup chocolate chips, peanut butter chips, or lightly salted peanuts (picture shows them with chocolate chips)

In a small bowl, combine the flour, salt, and baking powder. Set aside.

In a medium bowl cream the butter and peanut butter until smooth. Add the sugars and beat well. Beat in the eggs one at a time, making sure the first one is well incorporated before adding the next one. Stir in the vanilla extract.

Stir in the flour mixture until smooth. Add chips or peanuts.

Put in the oven and bake for 30 minutes or until bars start to come away from the edges of the pan.

Cool completely in the pan.

Cut in the size you want.

Happy snacking!

Puppy Chow

 Puppy Chow is super yummy. It is peanut butter and chocolate and who doesn't love that?


Ingredients:

1/2 cup butter(1 stick)
12oz(2 cups or 1 bag) chocolate chips
1-1/2 cup creamy peanut butter
3 cup powdered sugar
12-17 oz. box crispix or rice chex cereal

Melt the chocolate chips, peanut butter, and butter. You can put everything in a large bowl and microwave for 1 minute, stir and than microwave and stir at 30 second intervals until smooth. Or you can melt on low heat on the stove, stirring constantly.
Pour over the cereal, that is in a really large bowl, and mix well.
Put about a cup of powdered sugar and 1/3 of the cereal in a large container with a tight fitting lid. Shake til coated well. Repeat two more times til all the cereal has been coated with the powdered sugar.
Store your puppy chow in a covered container or big baggie.
Now just sit back and watch it all disappear.

Monster Cookies

Peanut butter, chocolate chips, m&ms- what could be better in a cookie.
They are big on taste and are monstrously big too.

Preheat your oven to 350 degrees. Grease a couple cookie sheets.

Ingredients:

3 large eggs
1 cup brown sugar
1 cup granulated sugar
1 teaspoon vanilla extract
1 teaspoon corn syrup
2 teaspoon baking soda
1 teaspoon salt
1/2 cup unsalted butter, melted
1-1/2 cups chunky peanut butter
4-1/2 cups oatmeal- I like quick cooking but regular oats are fine too.
1/2 cup flour
3/4 cup chocolate chips
3/4 cup butterscotch chips
3/4 cup m&ms- preferably mini

Combine eggs, sugars, vanilla, corn syrup, baking soda, and salt. Stir in the melted butter. Add the peanut butter, oatmeal, and flour mixing until thoroughly combined. Stir in the chips and m&ms. Let the dough rest for 30 minutes so the oatmeal can absorb some of the butter.
Resting is an important step so make sure to do this.
Drop the dough by 1/4 cupfuls onto the greased baking sheets. Flatten slightly with hand, if needed. Bake for 12 minutes until they are a light golden brown.
Cool on a rack.
If you over bake they may end up kinda crunchy.

Unbaked Cookies

These cookies are known by many names.
They can also be called chocolate drop cookies or minute cookies.
Whatever you call them, you have to include the word good to describe them.

Ingredients:

2-1/2 cups old-fashioned oats
1/2 cup cocoa powder
1/2 cup butter or margarine
1/2 cup peanut butter
1/2 cup evaporated milk
2 cups powdered sugar

Line a baking sheet with waxed paper or aluminum foil.
Combine the oatmeal and cocoa powder and set aside.
In a large pan melt the butter and peanut butter over low heat. Stir it constantly til mixture is smooth.
Remove from the heat and stir in the milk. Gradually mix in the powdered sugar. Blend in the oatmeal and cocoa powder.
Drop by spoonfuls onto waxed paper.
Let cool until firm.
You will get 4-5 dozen.

Cereal - Peanut Bars

These are so very yummy. I have had them with and without the chocolate chips and they are great either way.
If you love peanut butter and cereal bars, you are gonna love these.

You will need to butter a 9x9 square pan.

Ingredients:

1/2 cup light corn syrup
1/4 cup light, or golden, brown sugar
dash salt
1 cup peanut butter
1 teaspoon vanilla extract
2 cups Rice Krispies
1 cup corn flakes, slightly crushed
1 cup semi-sweet chocolate chips

In a large pan combine the corn syrup, brown sugar, and a dash salt. Bring to a boil. Remove from the heat and add the peanut butter. When it is blended in stir in the vanilla and both cereals. Stir in the chocolate chips.
Press the whole thing into the buttered pan.
Chill for 1 hour and cut into bars.
Store in the fridge.

Serves about 16.