Peanut Butter Cowboy Cookies

Put on your cowboy boots cause you’re going on a cookie ride!!! This recipe is huge…makes about 5 dz cookies…large cookies.

Been looking at this recipe for a while now and today was the day to try it.  Not overly peanut buttery…but a nice subtle flavour…but lots of texture with the oats, peanuts , chocolate chips etc.  Lots of butter ….YUM!!!

By now you should know that I’m a chocoholic!  If I can sneak chocolate into something I WILL!  I truly believe there should be a medical test for those that don’t like chocolate..just sayin!

Your kids will devour these.  When my kids were at home they would literally inhale fresh cookies…they would never make it to the freezer.  Kind of miss those days.  Always a full house of kids.

So here we go!

 

 

Peanut Butter Cowboy Cookies;

Note:  I doubled the recipe.  I find why not freeze some for unexpected company or to surprise someone!

  1. 2 cups flour
  2. 1 tsp baking powder
  3. 1/2 tsp salt
  4. 1 cup butter, softened
  5. 1 cup of brown sugar
  6. 1 cup granulated sugar
  7. 2/3 cup of peanut butter ( I used smooth)
  8. 2 tsp vanilla extract
  9. 2 large eggs
  10. 2 cups quick cooking oats
  11. 1 cup peanuts (no skins) roughly chopped
  12. 1 cup sweetened flaked coconut
  13. 12 oz chocolate chips (about 1-1/2 cups)

Directions;

  • Preheat oven to 350 degrees F.
  • Line 2 baking sheets with parchment paper
  • Sift together the flour, baking soda, baking powder, set aside
  • In a larger bowl or in a stand mixer, cream together butter, brown sugar, granulated sugar, peanut butter, vanilla.  Beat for 3 minutes until smooth
  • Add eggs one at a time, beating well between additions.
  • Add the dry ingredients gradually beating in on low speed.  Scrape bottom of bowl to make sure all is incorporated.
  • Increase speed and mix for 1 minute
  • Use a # 24 scoop…(my favourite for cookies)
  • The batter will be stiff
  • Bake for about 14 minutes….till slightly browned and soft to the touch.

Enjoy!

Chocolate Butterscotch Oatmeal Chewy Cookies

These cookies are the bomb!!!  I got this cookie on the internet a few years ago and it has become a favourite.  I made some for the Hospice I volunteer at.  When I start taking the first cookie sheet out of the oven there, they quickly disappear.  Who doesn’t like a warm cookie right out of the oven??? The chocolate is all gooey, the nuts crisp….nice andsoft..whatacombination!

When I made them last week at the Hospice my hubby quickly requested that I make some for home…today is the day!

This is a huge recipe…makes six dozens cookies….I used a #24 scoop.  I baked them for 10 minutes on convection…two cookie sheets at a time.

So here goes!

 

Chocolate Butterscotch Oatmeal Chewy Cookies:

NOTE:  with a #24 scoop this recipe will make 6 dozens cookies

IN A MEDIUM BOWL

  1. 3-1/2 cups flour
  2. 1 tsp salt (kosher) it dissolves better
  3. 2 tsp baking soda

IN A VERY LARGE BOWL (everything will go in this bowl)

  1. 2 cups of brown sugar
  2. 1 cup white sugar
  3. 2 cups of butter (1lb) softened
  4. 4 large eggs
  5. 4 TBSP milk
  6. 1 TBSP vanilla extract

IN A LARGE BOWL

  1. 5 cups of oats (old fashioned)
  2. 2 cups of semi sweet chocolate chips
  3. 1 cup of butterscotch chips
  4. 1-2 cups of nuts, chopped
  5. 1 cup raisins

Directions:

  • Preheat oven to 375 degrees F.
  • Combine dry ingredients – flour, baking soda, salt in medium  bowl
  • Cream butter, sugars, eggs, milk & vanilla in very large bowl…whisk well till smooth
  • Combine oats, chocolate chips, butterscotch chips, nuts & raisins in large bowl
  • Add flour to butter mixture and mix well with spatula
  • Now with disposable gloves on, add oat mixture to wet mixture and mix well with your hands
  • Now with a #24 scoop place cookies on cookie sheet lined with parchment paper
  • Bake for 10 minutes…..adjust cooking time depending on how large/small your cookies are
  • Cool 5 minutes on cookie sheet then transfer to a cooling rack

DON’T OVERCOOK!!! You want the centers to NOT be set so the cookies will stay soft and chewy.

Gingerbread Cookies

It was making gingerbread cookie day today.  I love the recipe I have…it’s not cheap on ginger and cinnamon…it’s a very flavourful cookie. This is my tried and true go to yummy cookie!

My kids are coming for Christmas dinner on Sunday so I thought I’d make these so they can decorate them.  Yes I made royal icing in three colours..white, red & green and lots of sprinkles.  My grandkids are older but they will still love this.

I’m a beginner in cookie decorating…so I made border royal icing which is thick and the flood icing which is much thinner…guess we’ll see how this works!

So here goes!

They’re ready for decorating with your favourite frosting!

 

Gingerbread Dough:

  1. 2/3 cup of butter – room temperature
  2. 3/4 cup packed brown sugar
  3. 2/3 cup of molasses
  4. 1 large egg – room temperature
  5. 1 tsp vanilla
  6. 3 1/2 cups of unbleached flour
  7. 1 tsp baking soda
  8. 1/2 tsp salt
  9. 1 TBSP ground ginger (yes 1 full tablespoon)
  10. 1 TBSP ground cinnamon
  11. 1/2 tsp allspice
  12. 1/2 tsp ground cloves

Directions:

  • In a large bowl using a mixer fitted with the paddle attachment, beat the butter for 1 minute on high speed until completely smooth and creamy
  • Beat in egg and vanilla on high speed for 2 full minutes
  • In a separate bowl, whisk the flour, baking soda, salt, ginger, cinnamon, allspice, and cloves together until combined.
  • Slowly mix the dry ingredients into the wet ingredients till combined
  • Note: the dough will be thick and slightly sticky
  • Divide dough in half, wrap in plastic wrap, press down to form a flat disc and refrigerate for at least 3 hours.
  • Chilling is mandatory for this cookie
  • Use flour to roll out , dough can get sticky…roll to 1/4 inch thick
  • Cut into shapes
  • Place only 1 inch apart on cookie sheets lined with parchment paper
  • Bake in a 350 oven for 9-10 minutes

Royal Icing:  this would cover 2-3 dozens of cookies with two colours

  1. 4 TBSP of Meringue Powder ( I used Wilton)
  2. 1/2 cup lukewarm water
  3. 1lb of icing sugar – sifted…..about 3 1/2 cups. IT MUST BE SIFTED!!!
  4. 1 tsp light corn syrup (this helps make the icing shiny and adds taste)
  5. 1/4 tsp of almond extract or whatever you prefer

Directions:

  • Add lukewarm water & meringue powder to the bowl of your stand mixer
  • mix with paddle attachment till foamy

  • add SIFTED icing sugar
  • mix on low till blended
  • add corn syrup & extract
  • mix on high for about 5 minutes…till very stiff peaks form…when you can hold up you beater, shake and nothing moves it’s ready….DO NOT OVER-BEAT

  • divide icing into 2 bowls ( I divided mine in 3)
  • tint with desired food colouring..mix very well…
  • take 1/3 of tinted icing and put into small piping bags with #2 tip
  • this icing is on the thick side and will be your outline icing

  • with lukewarm water in a clean spray bottle..slowly add water a bit at a time till the consistency of shampoo.
  • pour into squeeze bottles….this will be the flooding icing
  • NOTE:  ALWAYS KEEP ICING COVERED WITH A DAMP CLOTHE TO KEEP FROM DRYING!!!  Always wipe your tips clean to prevent drying.  Seal unused icings.  They should keep for a couple of weeks.

NOTE:   You can google or youtube how to outline and fill cookies.

HAPPY COOKIE DECORATING!!

 

Enjoy!

Kitchen Sink Cookies

These cookies have to be one of our favourites.  They are loaded with all kinds of goodness.  This is a large recipe so you can give some to your neighbours…they will love you for this LOL!

I make these when I bake at the Hospice and they are a favourite there too!

I love large batch cooking….you can give some, freeze some and enjoy some right away…trust me you won’t be able to keep your hands off these beauties.

Enjoy…let me know what you thought!

Kitchen Sink Cookies:

  1. 3 1/2 cups all purpose flour
  2. 1 tsp salt
  3. 2 tsp baking soda
  4. 2 cups packed brown sugar
  5. 1 cup white sugar
  6. 2 cups butter, softened (yes..2 cups..the whole Lb)
  7. 4 large eggs
  8. 4 TBSP milk
  9. 1 TBSP vanilla extract
  10. 5 cups of oats ( I used old fashioned oats)
  11. 2 cups semi sweet chocolate chips
  12. 1 cup butterscotch chips
  13. 2 cups chopped nuts ( I used walnuts)
  14. 1 cup raisins

 

Directions:

  1. combine dry ingredients in medium bowl…set aside
  2. combine oats, chocolate chips, butterscotch chips, nuts and raisins..set aside
  3. cream the butter and sugars in large bowl until fluffy,
  4. beat in eggs, milk and vanilla
  5. gradually add dry ingredients (flour mixture)
  6. add all the yummy stuff ( raisin nut mixture with oats etc)
  7. now stir it all together
  8. scoop onto a baking sheet lined with parchment paper
  9. I used a #24 scoop..that gave me 3 inch cookies
  10. bake at 375 for 10-15 minutes, depending on size and oven.  I used a convection oven so I baked them at 350 for 12 minutes.  I placed two cookie sheets in the convection oven

Enjoy!

 

SaveSave

SaveSave

SaveSave

Chocolate Oat Delights

This is an old favourite….I”m sure you’ve made it for your kids.  Every year I make a large batch to put in the Christmas box I send our son and his family in Saskatoon.  They just love this cookie…I do send others that I will post here as well.

The only difference with mine is that I add 3/4 cup of semi sweet chocolate chips to the melted butter/cocoa mixture.  It makes the cookies richer and softer.

Hope you’ll try my version….let me know what you thought of them.

Chocolate Oat Delights:

  1. 2 cups sugar
  2. 6 TBSP cocoa
  3. 1/2 cup butter
  4. 1/2 cup milk
  5. 3/4 cup of semi sweet chocolate chips
  6. 1/2 tsp vanilla
  7. 1 cup shredded coconut
  8. 3 cups of instant oats

Directions:

  • combine sugar, cocoa, buter, milk in a saucepan
  • bring to a boil and remove from heat
  • add the chocolate chips and vanilla and stir till fully melted
  • add coconut and oats and stir
  • scoop onto a baking sheet lined with parchment paper
  • let cool

 

SaveSave

SaveSave