Missy's Chocolate Chip Recipe

OK, I must admit this is a recipe I have had well over a year. I just cataloged it and had not tried it. On my recent trip to Kentucky, my hostess and dear friend, Z, was baking these for her son's teachers. She graciously shared one with me. I was hooked! This chocolate chunk cookie recipe is no ordinary cookie. It has peanut butter in it! The peanut butter adds a smoothness to the cookie, but the peanut flavor is not predominant. I did not detect it in the least. I urge you to try these! Don't make them standard sized, these are to be jumbo, commercial sized, enormous cookies! Rather impressive!

Missy's Chocolate Chip Cookies (Missy happens to be "Z's" sis-in-law)

2 1/2 cups flour
1 tsp. baking soda
1 tsp. salt
2 sticks unsalted buter
2/3 cup smooth peanut butter
1 cup sugar
1 cup brown sugar
2 eggs
2 tsp. vanilla
1 bag semi-sweet chunks

Heat oven to 325.

Combine flour, baking soda, and salt.
Whip PB and butter. Add sugar, brown sugar. Beat until creamy. Beat in eggs and vanilla. Stir in flour. Mix until blended and dough forms. Add chocolate chunks or chips.
A double batch almost filled my standard Kitchen Aid mixing bowl.

Measure out each cookie with 1/4 cup (or large Pampered Chef scoop) onto cookie sheet or SILPAT.



Here's a close up of the deliciousness. Of course this cookie dough is just as good, if not better raw! Refrain from eating it all raw. The baked cookies are even better with some milk...so says my little man clan tonight!

Bake at 325 for 15-17 minutes.

If you eat too many....you may get a tummy ache! You must share these with friends to refrain from overindulging! The 2 year old told me tonight that we cannot share these...."we need them all!"

Cranberry- Pecan Rugalach (Makes 64 pastries)

1 cup butter, softened
1 (8 oz) package cream cheese, softened
1/2 cup sugar
2 3/4 cups all-purpose flour
1/2 teaspoon salt
Cranberry-Pecan Filling
1 large egg, lightly beaten
1/2 cup sparkling sugar

Beat butter and cream cheese at medium speed with an electric mixer until creamy; gradually add sugar, beating until fluffy. Stir in flour and salt.


Divide dough into 8 equal portions; flatten each portion into a disk; wrap each disk separately in plastic wrap.


Then the filling, (sweet, nutty, fruity filling) must be made!
Cranberry-Pecan Filling
3/4 cup sugar
2/3 cup toasted pecans
2/3 cup dried cranberries*
1/2 cup melted butter
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground allspice

*Dried cherries, dates, apricots, golden raisins can all be substituted for the cranberries!
I measured all ingredients into the food processor to simultaneously chop and combine the mixture. It is very thick.




Roll 1 portion of dough at a time into an 8 inch circle on a lightly floured surface (I use my ROULPAT which I love!!!! Very little flour is needed when rolling out dough when using a mat like this; therefore the flavor of the cookie dough is not compromised.)



Spread with 3 tablespoons of fruit mixture.





Leave a 1/2 inch border around the edge.

Cut circle into 8 wedges.

Fast forward the process.....

Ok, this shows us going on 6 wedges...keep on going!

(I am not a hand model...and at this time I was still unaware of the "cuisine setting" on my camera) The pics are only gonna be getting better and better...but no promise of the hands becoming model quality. These are the hands of a mother, baker, and gardener.....

This is what we are working toward!!!

Back to the Rugalach!!!!

Roll up wedges, starting at wide end, to form a crescent shape.




(Finally a non-blurry pic...be patient with me folks...I cook and am just learning the photography thing...)

Place, point side down, on a lightly greased baking sheet.
(I use a silpat....no grease needed!!! To use it is to love it!!!!! As you can see, mine is very used and very loved. Everything cooks evenly and never sticks!!! Once again....no grease needed!!!)
Brush gently with egg.


Sprinkle evenly with sparkling sugar.


I found this sparkling sugar at our local Micheal's Craft Store in the cake decorating department.

Please don't skip this detail! This sparkling sugar adds such a special touch to this pastry.


Repeat procedure with remaining dough and filling.

Bake at 350 on a lightly greased baking sheet (or SILPAT) for 20 minutes or until golden brown.



Remove to wire rack to cool completely. Betcha you can't only eat one!!!!

Peanut Butter Balls

Today I "googled" for peanut butter balls and found this one! The graham crackers give these treats distinction from every other PB balls I have ever tasted! These are delicious. The filling is the most similar to "Reese cup" from any other PB ball. Hope you enjoy this one.

Ingredients:

2 c. crushed graham crackers

2 c. powdered sugar

2 c. peanut butter (creamy or chunky, your choice)

1/4 c. butter (barely melted in the microwave)

Dipping chocolate

Mix together the first 4 ingredients as you would a pie crust. Chill in the fridge for at least 1 hour.

Melt the dipping chocolate. Roll peanut butter mixture into small balls, and dip into the chocolate. Allow to set on wax paper. Chill until served.

(Photos from Nemmie at Cast Sugar

Planning a Cookie Exchange

I co-hosted our 3rd annual cookie exchange. Once again it was a success! We sent out our invitations about a week prior to the event. Heather, my co-host, insisted that we would hold it at her home this year to take some of the "load" off of me. Really, at this phase of motherhood to my dear, 2 year old, MLC, I was thankful for her to do that part of the exchange.





It is not too late for you to plan a cookie exchange.

Make a few refreshments.



Check out this recipe link here.
Be sure to make the hot cider and brew some coffee.
Find a good friend to plan a Christmas carol game.
Enjoy a night out with friends.



Be ready for a very happy family when you arrive home with a stellar sampler of holiday cookies!!!!!

We narrowed the rules down to the following:

• Homemade cookies are preferred.
• Bring your recipe.
• Please bring 6 dozen. One dozen for tasting during the evening and 5 dozen for exchanging. Please plate your 1 dozen for tasting separately.
• Please let us know your type of cookie you will be baking to ensure variety.

When making the invitations, print the above rules on the back of card stock and the actual invitation print on velum in ink color of choice. Then punch holes in the top center of the invitation and tie on a green and red ribbon for a festive touch.

Chocolate-Dipped Orange Cookies

1 cup butter, softened
1/2 cup powdered sugar
1 teaspoon grated orange rind
1 teaspoon orange extract
2 cups all-purpose flour
1 (6 oz pkg) semi-sweet chocolate morsels, melted
3/4 cup finely chopped nuts of choice (pecans, almonds, walnuts)
3/4 cup sweetened flaked coconut, toasted (optional)

Beat butter at medium speed with electric mixer until creamy; gradually add powdered sugar, beating well. Stir in orange rind and extract. Gradually add flour, beating well. Cover and chill 1 hour.

Divide dough in half. Cover and chill 1 portion. Divide remaining portion into 24 pieces; shape each piece into a 2 1/2 x 1/2 inch log on a lightly floured surface. Repeat procedure with reserved portion. Place cookies on baking sheets, about 2 inches apart.

Bake at 350 for 12 minutes. Cool on baking sheets 3 minutes; remove to wire racks to cool completely.

Dip tips of cookies in melted chocolate, and if desired, dip in chopped nuts or coconut. Place on wire racks; let stand until firm.

Southern Living Special Edition 2004

The Chocolate Chip Cookie Cake, Use for Flexipan!!!!

Giant Chocolate Chip Cookie

1 cup butter, softened
3/4 cup sugar
3/4 cup brn sugar
1/2 tsp vanilla
2 eggs


2 1/4 cups all-purpose flour
1 tsp salt
1 tsp baking soda
12 oz bag of chocolate chips

Combine wet ingredients with sugar. Combine dry ingredients. Gradually add the dry mixture to the creamed mixture, beating until well blended. Stir in chocolate chips.

Spread into Flexipan.......or get out some grease and spread into pan...If you are not blessed with any Demarle products, a foil round disposable pan works great for this as well. I have been told that pizza places are often willing to give a pizza box upon request...which is great if sending this to school for birthday celebration! I am partial to my DEMARLE?!?!?!? If you have never heard of Demarle...google it!!! I tell you what, "Once you try it, you will never go back>" Bake at 375 degrees F (190 degrees C) for 20-25 minutes. Cool cookie in pan on a cooling rack. Decorate as desired
.

Have you ever heard 14 boys sing Happy Birthday?!?!?! Even the ones singing had their ears plugged!

Grandma Tweet's Oatmeal Cookies

Tasting these cookies immediately transports me back to Grandma's house. Several years ago during a visit to Grandma's, I asked for her recipe. Would you believe she would not give it to me! I was a homemaker, married and she still never did give it to me. Her only reply was, "Dear, they are not healthy...they have sugar in them."

Well, several years later I found it!!! It was among several photo copied recipes that my mom had prepared for me and my sister. I was so excited!!! So here it is for anyone else that may like to try these too! Who knows maybe it will become a family favorite of your own?!


Here it is.

1 c. sugar
1 c. brown sugar
1 c. canola oil
1 tsp. vanilla
1 egg

1 c. flour
1 tsp. soda
1 c. quick oats
1 c. wheat germ
1 c. coconut

Combine sugar, brown sugar, oil, vanilla, and egg.

In separate bowl, combine flour and soda. Add this to the sugar mixture.
Once mixed, add oats, wheat germ, coconut, (optional ingred: nuts and chocolate chips).

Be prepared that the more optional ingredients you add, the mixture may be a little dry and crumbly. That is normal.

I use a medium cookie scoop. ( I really like the pampered chef scoops.) Scoop onto cookie sheet then gently flatten with fingers.

Bake at 350 for 8-10 minutes.

Chocolate Square Dances

I received this wonderful recipe from my friend, Lisa Fondren. She made these bars for the conference our church hosted last week. They are delicious. I can rationalize eating them...since they are made with oatmeal....Oatmeal takes an ordinary cookie to a become a complex carb. I tell myself it is better than the other options.....Thank you, Lisa!!!



Chocolate Square Dances

4 cups quick oatmeal
1 cup margarine, or butter
1/2 cup sugar
1 cup brown sugar
1 tsp salt
1 Tbl vanilla extract
12 oz chocolate chips (I used semi-sweet)
3/4 cup peanut butter

Mix first 6 ingredients and press on an 11 x 17 inch cookie sheet. Bake for 12 minutes at 350 degrees. Melt chocolate chips and peanut butter. Spread over baked oatmeal crust. Cut into squares. Makes about 4 to 5 dozen.