SKIPPER CHIPPERS aka PEANUT BUTTER OATMEAL RAISIN CHOCOLATE CHIP WALNUT COOKIES with a hint of MAPLE

I have been going through tons and tons of recipes weeding out those that really needed thrown out and those that I still want to make one day. I’ve scanned in the ones I want to keep and tossed a ton too. Along the way I found 11 various recipes for oatmeal cookies. I love my oatmeal raisin cookies, but there was something about each of the other 11 recipes I’d saved that made them special. So instead of trying all 11 recipes I made my own with all the ingredients that drew me to the recipes to begin with. And you know what? According to hubby these are the best cookies ever. I have to agree – the were crunchy and chewy at the same time and every bite was mmmm mmmm good! Hubs was eating the dough straight and even saved some to make a special peanut butter sandwich tomorrow.
Skipper ChippersSKIPPER CHIPPERS
1 cup butter, softened
3/4 cup sugar
3/4 cup packed brown sugar
2 JUMBO eggs
1 cup peanut butter
1 1/4 cup flour
1 teaspoon sea salt
1 teaspoon baking soda
2 cups old fashioned oatmeal
1 cup semi sweet chocolate chips, chopped fine
1/2 cup walnuts, chopped fine
1 cup golden raisins
1 teaspoon maple extract

  • Preheat oven to 375 degrees.
  • Sift together the flour, salt and baking soda. Set aside.
  • Cream together the butter and sugar.
  • Add the maple extract.
  • Add eggs one at a time, blending well.
  • Add peanut butter. blending well again.
  • Add flour mixture gradually until smooth and well blended.
  • Add oatmeal 1/2 cup at a time until well blended.
  • Add the walnuts, mixing well.
  • Add the chocolate chips, mixing well.
  • Fold in raisins.
  • Drop by spoon fulls onto parchment lined cookie sheet.
  • Bake 8-10 minutes.
  • Let set 2 minutes.
  • Cool on wire racks.
  • Store in tupperware.

hubby approved 2

Tasty Tuesday is hosted by Jen over at Balancing Beauty and Bedlam.
Tempt my Tummy Tuesday hosted by Lisa at Blessed with Grace.
Cooking Thursday is hosted by Sandra over at Diary of a Stay at Home Mom.
Weekend Cooking Creations is hosted by Jennifer.

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BUTTERFINGER COOKIES

These are the simplest cookies, but they always go over with a bang!
BUTTERFINGER COOKIES
Ritz Crackers
JIF creamy peanut butter
CANDYQUICK
sprinkles

  • Spread peanut butter on Ritz crackers and top with another ritz cracker.
  • Melt CANDYQUICK in microwave at 30 second increments.
  • Dip each cookie in CANDYQUICK and place on wax paper.
  • Sprinkle with your choice of candies.
  • Let the chocolate dry and harden.
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ANGEL WINGS & PEANUT BUTTER CHOCOLATE CLOUDS

Angel WingsThese two recipes are so simple, but yet so flavorful and diverse that they disappear off the plate in a flash. They compliment each other in that you can make both with one box of puff pastry.

PEANUT BUTTER CHOCOLATE CLOUDS

1 sheet puff pastry, thawed and rolled thinner
1/3-1/2 cup JIF creamy peanut butter
1/2 cup Ghiradelli milk chocolate chips
sparkling sugar

  • Preheat oven to 400 degrees.
  • Gently roll out Puff pastry on a well floured surface.
  • Cut pastry in half.
  • Spread one half with the peanut butter.
  • Sprinkle with chocolate chips.
  • Place the other sheet of pastry on top.
  • Cut into equal pieces.
  • Crimp and seal the edges of all the clouds with a fork.
  • Place all the clouds on a parchment sheet covered cookie sheet.
  • Brush each square with heavy cream and sparkling sugar.
  • Bake 10-12 minutes until golden.
  • Remove from oven and cool 5 minutes before serving.

ANGEL WINGS
1 sheet puff pastry, thawed
3/4 cup sugar
1/3 cup sparkling sugar

  • Sprinkle one 1/3 cup sugar over your work surface.
  • Place pastry sheet on top of sugar.
  • Sprinkle with another 1/3 cup sugar.
  • Roll pastry into 12×9 rectangle.
  • Liberally sprinkle with remaining sugar ever couple of rolls.
  • Trim edges square.
  • Gently fold long edges in towards center meeting in the middle.
  • Fold in half as if closing a book.
  • Cover and refrigerate 1 hour or until firm.
  • Preheat oven to 375 degrees.
  • Cut pastry crosswise into 36 slices.
  • Arrange cut side down on a parchment lined cookie sheet.
  • Bake 12 minutes.
  • Turn and sprinkle with the sparkling sugar.
  • Bake an additional 2 minutes or until golden brown.
  • Cool completely.

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