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Chocolate Peanut Butter Oatmeal Breakfast Bars

I recently found this new recipe for some Oatmeal Breakfast bars. These are the perfect homemade replacement for a granola bar, much more satisfying, and very easy to make. This recipe is a slight modification of this recipe.

Ingredients:

  • 4 cups dry oats (old-fashioned or quick cooking)
  • 1 1/2 cups flour
  • 1 cup packed brown sugar
  • 1/2 cup sugar
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 3/4 cup Semi-sweet Chocolate chips
  • 3/4 cup Peanut Butter chips
  • 3/4 cup vegetable oil
  • 1/4 cup applesauce (or eliminate this and use 1/4 cup more canola oil)
  • 4 eggs

Directions:

  • Preheat the oven to 350 F. Prepare a 13X9 pan with parchment paper (or grease it).
  • In a large bowl, stir together all of the dry ingredients.
  • In a small bowl or measuring cup mix together oil, applesauce, and eggs.
  • Add the wet ingredients to the dry and stir together.
  • Fold dough into the prepared pan and press into place to create an even layer.
  • Bake for approximately 30 minutes.

Notes: These can be frozen after being baked. Just cut into individual squares and freeze. Grab and go.

Peanut Blossoms

The peanut butter cookies with a Hershey’s kiss on top!

Total cook time: About an hour

Peanut Blossoms

1 3/4 cups flour
1 tsp baking soda
1/2 tsp salt
1/2 cup sugar
1/2 cup brown sugar
1/2 cup shortening
1/2 cup creamy peanut butter (Jif)
1 egg
2 TBSP milk
1 tsp vanilla extract
48 milk chocolate kisses (usually one bag is enough)

Plus:
1/2 cup sugar for rolling the dough balls in

Instructions:

  • Preheat oven to 375 F. Use ungreased cookie sheets.
  • In a mixing bowl combine all ingredients except for the candies.  Mix on low speed (Kitchenaid 2) until dough is well formed.
  • Shape dough into teaspoon sized balls.
  • Roll dough balls in sugar and place on cookie sheet.
  • Bake 8-9 minutes. (8 minutes for thin cookie sheet, 9 minutes for the thicker aluminum sheet)
  • Take out of oven and top each cookie with a candy kiss, pressing down firmly to make cookie crack around the edges.
  • Remove to a wire rack to cool.

Peanut Butter Cake Cookies

So Rob and I used to get this type of cookies at the grocery store and we nicknamed them “crack cookies” because we swore that there must be some sort of addictive property in them.  Finally I have a recipe for crack cookies, and to make them even more addictive, they’re PEANUT BUTTER based!!! Thanks Averie Cooks!

Total cook time: minimum of 4 hours
Total hands on time (including baking): about an hour
Baking time: 9 mins per sheet

For the Cookies:

1 large egg
1/2 cup (1 stick) unsalted butter, softened
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
2 tsp vanilla extract

1 3/4 cups cake flour
2 tsp cornstach
1/4 tsp baking powder
1/4  tsp baking soda
pinch salt

10-oz bag Reese’s Peanut Butter Chips

For the Frosting:

1/3 cup creamy peanut butter (Jif)
1/4 cup (1/2 stick) unsalted butter, softened
1 1/2 cups confectioner’s sugar
pinch salt
splash cream or milk, if needed to achieve proper consistency

Instructions:

Cookies are made in two stages.  First, you make the cookie dough.  It’s easy, just like most cookies.  Then the cookies have to chill for at least 3-4 hours before they are baked.  I made the frosting while the cookies were baking.

Make the cookie dough:

  • In the kitchenaid (set to 6) cream together the egg, butter, sugars, and vanilla till light and fluffy, about 5 minutes.
  • Meanwhile, in a small bowl, stir together the dry ingredients: cake flour, cornstarch, baking soda, baking powder, and salt.
  • Stop the mixer and scrape down the sides of the bowl.
  • Turn the mixer back on (set to 4-6) and add the dry ingredients. Mix until just incorporated.
  • Add in the peanut butter chips. Stir until just incorporated.
  • Cover a large cookie sheet with waxed paper.
  • Use a large tablespoon form dough balls that are approximately 2 heaping tablespoons worth.  It should make 16ish cookies.
  • Round the cookies as best as possible, they will be sticky, and place them on the prepared cookie sheet.  Once on the sheet flatten them slightly with a spatula.  You may need a touch of water to help the dough to not stick to everything!
  • Cover the cookies in plastic wrap and refrigerate for a minimum of 3 hours. OP says they can be refrigerated for up to 5 days.

TAKE A BREAK!

  • Once well chilled. Preheat the oven to 350 F. Line a large cookie sheet with a silpat.
  • Bake 8 cookies at a time for 8-9 mins.  Till they are just setting.  The dough may still look a bit shiny.  DON’T overcook!
  • Once out of the oven, leave them to set on the baking sheet for 5 minutes.  Then transfer to a wire rack for cooling.

Make the frosting:

  • While the cookies are baking and cooling, make the frosting!!
  • In the kitchenaid (set to 6) cream together the peanut butter and butter till light and fluffy.  Around 3 minutes.
  • Slowly add the sugar and salt.
  • If frosting seems too dry and crumbly, add in splashes of cream or milk to smooth it out.
  • Frost the cookies!

It is mandatory to eat at least one cookie right away!
Otherwise they’ll stay fresh in a good airtight container for a few days.