Thursday, July 24, 2008

Whip It Up Makeup

I was a busy, busy superhero last week, and although I did managed to try a new recipe (two, actually), I didn't manage to find time to write it up and post it. So here are last week's recipes, and hopefully tomorrow I'll get this week's (and yes, there are two recipes again this week too) posted.

Our annual tubing trip was last weekend, and that meant I needed cookies! I decided to try my hand at two different recipes, but giving each a twist of my own. First, I decided to try out and "doctor-up" my grandmommy's peanut butter cookie recipe. Then I gave my friend Kasey's oatmeal-craisin cookie recipe a go and jazzed it up a little more. Both types of cookies were a big hit this weekend, so I think they'll definitely be made again, and neither recipe was any more difficult than your average cookie recipe.

Grandmommy's Peanut Butter Cookies - With a Twist!

1 cup butter, softened
1 cup sugar
1 cup firmly packed brown sugar
2 eggs
2 ½ cups all-purpose flour
2 teaspoons baking soda
¼ teaspoon salt
1 cup peanut butter
1 teaspoon vanilla extract
1 bag Reese’s baking peanut butter cups

Cream butter; gradually add sugars, beating well. Add eggs, one at a time, beating well after each addition.

Combine flour, soda, and salt; add to creamed mixture alternating with peanut butter, beginning and ending with flour mixture. Stir in vanilla. Fold in Reese’s cups. Cover and chill 1-2 hours.

Shape dough into 1-inch balls. If using Reese’s cups, roll in sugar, then place on ungreased cookie sheet. If not using Reese’s cups, place balls on ungreased cookie sheet and press with fork dipped in sugar to flatten cookies, making a crisscross shape on top. Bake at 375 for 8-10 minutes.

Yield: About 10 dozen.

Monkey Tree Oatmeal Craisin Cookies - Jazzed Up!

½ pound (2 sticks) butter, softened
1 cup firmly packed brown sugar
½ cup granulated sugar
2 eggs
1 teaspoon vanilla
1 cup all-purpose flour
1 teaspoon baking soda
1 (generous) teaspoon ground cinnamon
½ teaspoon salt
3 ½ cups Quaker oats (quick or old fashioned, uncooked)
1 cup Craisins 1 cup walnuts (toasted for 3-5 minutes at 350)
1-2 cups coconut

Heat oven to 350. In large bowl, beat butter and sugars until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon, and salt; mix well. Add oats and Craisins; mix well. Stir in walnuts and coconut.

Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake 10-12 minutes, or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

Yield: About 4 dozen.

1 comment:

Anonymous said...

I think raisins in cookies are just plain wrong, but craisins are lovely!