Tag Archives: cookies

Saturday Sweets: Peanut Butter Chocolate Chip Cookies

9 Jul

Can you believe it?  Yet another peanut butter cookie recipe!  You may recall my warning about the 2 kg tub of peanut butter needing to be used – sometimes I hyperbolize, but this wasn’t one of those times.

These are the oldest recipe I know for peanut butter cookies, as my mom has been making them for as long as I can remember.  They never fail to disappear quickly, and they are probably also my most forgiving cookie recipe.  When we lived in our tiny apartment in Ottawa and the kitchen was also 32,000 degrees these were the only cookies that turned out fine without refrigerating the dough first.  They freeze and thaw amazingly, and they travel really well – you can pull a mushed cookie out of your backpack a week after making them and it will STILL be soft and chewy and delicious.

To me this is the classic peanut butter cookie, even if it doesn’t have fork prints on top.  I remember from when I was a kid and a teenager hearing people ask my mom for this recipe, and since she was willing to share it with them I feel she will be proud to have it passed on to many more.  These are really JUST as good as the Peanut Butter Oatmeal Chocolate Chip cookies I rave about, and feel a little more indulgent since you can’t talk up the oatmeal component.  I recommend trying them as soon as you get your hands on the necessary ingredients.  And I highly recommend doubling the recipe.

Peanut Butter Chocolate Chip Cookies

1/2 cup butter or margarine

1/2 smooth peanut butter

1/2 cup granulated sugar

1/2 cup brown sugar

1 egg

1/2 tsp vanilla

1 1/4 cups all-purpose flour

3/4 tsp baking soda

1/4 tsp salt

1/2 cup chocolate chips


Preheat oven to 375 degrees.

Cream butter, peanut butter, sugars, egg and vanilla.  Stir together dry ingredients, then blend into creamed mixture.  Stir in chocolate chips.

Spoon onto ungreased cookie sheet and bake for 9-11 minutes, until just set; these aren’t the same even slightly overdone. Cool slightly before removing to racks to cool completely.

And just for fun, for those of you who’ve seen my kitchen in all it’s windowless glory, I thought I’d take a picture that let you see where I actually photograph the food you see…the photographs are nothing to write home about, I know, but natural light is all my little camera really likes, so my food and I go outside 🙂

Quite scenic early morning light, isn’t it?



Saturday Sweets: Caramilk Cookies

21 Jun

I know, it’s not actually Saturday today but I did MAKE these on Saturday so I figure they count for my haphazard series…or was it Friday?  

Yup, I think it was Friday.  Sorry.  

I think if you make them you’ll forgive me – after all, they are a chewy chocolate cookie wrapped around a piece of Caramilk chocolate bar, so how wrong could they go?  

Carl got this recipe from the chef father of one of the volleyball girls he coached in Ottawa, and I think it is the first time in his life he ever asked for a recipe.  Being a big cookie fan like he is, he had these at a team gathering and immediately knew he wanted me to be able to re-create them for him at home.  While I don’t make them as often as some of my cookie recipes, it has nothing to do with their deliciousness, and everything to do with my laziness.  I tend to like recipes where I can mix everything together in 5 minutes flat, plop ’em onto the cookie sheet and throw ’em in the oven.  Productivity!   Good smells! Snacks!  Hooray!!

This particular dough has to be made ahead and then thoroughly chilled so you can shape it around a Caramilk square (or chunk of Mars bar, or Snickers, or whatever your favourite may be), and then the balls are rolled in sugar, before finally, FINALLY, you can put them in the oven.  Also, to make sure your chocolate bar chunk isn’t too far away from the edges you want to make the cookies as eensy as possible so the first bite reaches the center surprise, and eensy cookies means OODLES of cookies, which means SCADS of time.  

Ok, between making the dough and shaping the cookies maybe you’ll spend half an hour on these cookies.  And you could make the dough a day or two ahead and keep it in the fridge.  So really, ignore my drama.  You can do it.  I’m sure I’d be hard pressed to find others as lazy as me.  Or, you can rush things like me and get your hands covered in sticky chocolate dough and be reminded yet again that patience is indeed a virtue for which to strive.  Or get bored halfway through and throw chocolate chips or chopped oreos into the rest of the batter and proceed as you would for regular cookies…not actually a bad route since then it looks like you took the time to make cookies TWICE since there are two flavours!

The original recipe for these was called “Muriel’s Chocolate Bar Cookies”, but since I altered it slightly and have absolutely no idea who Muriel might be, I have renamed it the rather more self-explanatory Caramilk cookie, but as I mentioned earlier, feel free to use other chocolate bars you might have handy, although Caramilks do break into handy little squares and all the stickiness stays well-contained for the rolling process.  Chilling your chocolate bars is also a good idea to keep them from melting in your warm little hands while shaping the dough around them.


1 cup butter or margarine, softened

¾ cup packed brown sugar

¾ cup white sugar, plus more for rolling cookies in

2 eggs

1 tsp vanilla

2¼ cups all-purpose flour

⅓ cup cocoa

1 tsp baking soda

Cubes of Caramilk bar (about 4 bars)


Cream together butter and sugars.  Beat in the eggs and vanilla. 

In a separate bowl, whisk together flour, cocoa and baking soda and then mix into the creamed mixture.  Chill mixture until firm – I sometimes make the batter and leave it in the fridge overnight.  It will be all melty in your hands if you don’t chill it.

When ready to bake, preheat oven to 350º.  Place some dough in your hand (about a teaspoonful) and shape it around a chocolate chunk.  Make them fairly small so the chocolate chunk isn’t too far away from the edges once it bakes.  Roll the ball in a bowl of white sugar and place on greased cookie sheet.  Do not press down, they flatten as they cook.  Bake for 12-13 minutes.

Saturday Sweets: Peanut Butter Oatmeal Chocolate Chip Cookies

21 May

Even more cookies!

When you make cookies every week or so, you can easily get stuck in a rut of making the same ones, so you need a LOT of great recipes to cycle through to keep everyone on their toes.  I think plain ol’ chocolate chip cookies are probably my favourite food ever, and recently I updated my only-food-for-the-rest-of-my-life choice to cookies…this is a constant dilemma in my mind between cheese, soup, berries and cookies, but for now the cookies are on top.  

If YOU could choose only one food you had to eat for the rest of your life, what would you choose?

I hope this doesn’t keep you up at night like it does me.

Anyways, in the one-food-for-rest-of-life scenario, I am torn as to whether that means I have to choose ONE cookie (or soup, cheese, berry), or if that means anything that is any kind of cookie.  Obviously this makes a big difference in the choosing. In the cookie department, assuming it is a cruel. cruel world I find myself in and have to choose only one variety, I am torn between the plain ol’ chocolate chip cookies and these cookies.  

Try them and tell me what you think…these definitely have more health value and would probably sustain me longer, but the saltiness of the peanut butter is troublesomely addictive, and if my cruel world also comes sans freezer there might be trouble of the waistband variety.


1 cup whole wheat flour

1 cup quick-cooking oats

1/2 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

1/2 cup butter or margarine, softened

1/2 cup granulated sugar

1/2 cup brown sugar

1/2 cup peanut butter (not low fat)

1 egg

1 1/2 tsp vanilla

1 cup semi-sweet chocolate chips


Preheat oven to 375.  Mix flour, oats, baking soda, baking powder and salt; set aside.  Beat butter, sugars and peanut butter in large bowl on medium speed until pale and fluffy.  Add egg and vanilla; mix well. Gradually add flour mixture, mixing until well blended. Stir in chocolate chips.                                                                                                                                                                     Drop rounded tablespoonfuls of dough, 2″ apart, onto ungreased baking sheets.  Bake 10-12 minutes, until lightly browned on the edges.  Cool 1 minute on pan, then remove to racks to cool completely.  

Mmmm…chewy and salty and sweet and practically breakfast thanks to the oats and peanut butter.  Enjoy!

Caramel Chocolate Chippers

6 May

So named because they will make you chipper.

Do people still use that word?  Chipper?  At least, do they use it to describe moods, or just in reference to a wood chipper?  Sometimes I feel “chipper” is just the perfect word for the mood du jour.

I digress.

Back to the topic at hand – more cookies!

If you’re like me, you’ll be lucky if you get past this cookie dough step.  That’s why I’ve included the recipe in its doubled form, since it really isn’t worth making a single batch, and they freeze beautifully.  Although they only need about 30 seconds of defrost time to be deliciously edible which is further trouble…


2 1/2 cups all purpose flour (using half whole wheat flour gives a great texture and flavour too)

1 tsp baking soda

1 tsp salt

1 cup butter or margarine

1 cup firmly packed brown sugar

2/3 cup granulated sugar

2 eggs

2 tsp vanilla extract

1/2 tsp warm water

1 cup chocolate chips

1 cup skor bits or butterscotch chips


Preheat oven to 375.

Mix together flour, baking soda and salt and set aside.

Beat together butter and both sugars at medium speed until light and fluffy.  Beat in egg, vanilla and water.  At low speed, beat in flour mixture, 1 cup at a time, until soft dough forms.  Stir in chocolate chips and skor bits.

Drop by rounded teaspoonfuls (I use a melon baller or small ice cream scoop) onto ungreased baking sheet, 2″ apart. Bake until just golden, 7-8 minutes – don’t overbake, they are meant to be soft and chewy.  Let cool slightly on baking sheet before removing to rack to cool completely.  Store in airtight container at room temperature for a week or freeze till needed.

*Variations:  These are also great with chocolate chips and dried cranberries, or with slivered almonds added in, or if you’re feeling healthy, a tablespoon of ground flax seed or chia seeds.  


Perfect Gingersnaps

2 May

I love these gingersnaps, because I don’t love cloves or nutmeg.

If you like cloves and/or nutmeg, they can easily be added to this recipe (1/2 – 1 tsp of each) but I recommend trying them as-is first and seeing if you don’t like them better!  This is my mom’s old recipe, minus the cloves, and they are the perfect chewy texture and great for kids because there are no chocolate chips to melt in little mitts.  I used to think of gingersnaps as a total fall/winter food, but I like them so much I decided it’s time to revamp their image, because they do go SO well with a glass of lemonade or a big jug of sangria…


3/4 cup butter or margarine

1 cup sugar

1 egg

1/4 cup molasses

2 cups flour (I always do half all-purpose and half whole wheat)

2 tsp baking soda

1/4 tsp salt

2 tsp ginger

2 tsp cinnamon

Sugar for rolling cookies in


Preheat oven to 350 degrees.

In large bowl, cream together butter and sugar until light and fluffy.  Beat in egg and molasses.

In separate bowl, combine flour, soda, salt and spices.  Blend dry ingredients into creamed mixture.

Shape dough into 1″ balls and roll in sugar.  Place 2″ apart on greased or parchment paper-lined cookie sheets.  Bake for 8-10 minutes, or until golden.

Don’t overbake – cookies should be slightly soft when removed from oven.  Cool on baking sheet a few minutes before removing to racks to cool completely.

Cookie Monsters

9 Feb

Around here, we go through cookies like water, which is saying something considering I am an “8 glasses a day” kind of water drinker.

I make cookies at least once a week, 4 or 5 dozen at a time, and they NEVER last the whole week.  As you can see, I make them small; we like to eat 3 or 4 at a time, and small ones make that more acceptable and leave some room for things like dinner.

These are super simple, delicious, chewy cookies adapted from a recipe on the back of a Chipits package.  I love chewy cookies. I know you crunchy cookie lovers are out there, and I must say, I will never understand you!  If I can hear a cracking sound when I bend my cookie it is not the cookie for me.

I tend to prefer semi-sweet or dark chocolate, but Carl loves milk chocolate.  He is always planning to eat more healthy snacks and I am always making new cookies to prove that snacks should really taste like snacks, and meals are where we worry about both taste AND health factor.  He hasn’t been able to resist my bad influence yet and I don’t see it happening anytime soon.

If you like chewy chocolately cookies too, try these out!

Milk Chocolate Chewies

2/3 cup melted butter

2 cups lightly packed brown sugar

2 eggs

2 tbsp hot water

1/2 tsp vanilla

1 1/3 cups all-purpose flour

1 cup whole wheat flour (or another cup of all-purpose)

1 tsp baking powder

1 tsp baking soda

1/4 tsp salt

1 package (270 g) milk chocolate chips

Preheat oven to 375.

Beat melted butter, brown sugar, eggs, hot water and vanilla until very smooth. Mix flour, baking powder, baking soda and salt and add to butter mixture.  Mix well.  Stir in chocolate chips and drop by teaspoonfuls onto ungreased (or parchment paper-lined) cookies sheet.

Bake for 8-9 minutes.  Makes about 5 dozen smallish cookies.

Enjoy by the handful, or have more self-restraint than me and freeze some for another day 🙂

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