Well, it has been quite a while, hasn’t it? Sorry for the hiatus, but life is funny like that sometimes. Things are starting to calm down again, so I *should* be updating more regularly. Once again, my apologies.
Theses cookies are great–they’ve got a little bit of everything (hence the name) but without being too sweet. All of the flavors work together nicely and none of them over power one another.
The Everything Cookie Clusters
Yield: 2 dozen
Ingredients:
- 1/2 stick salted butter, room temp
- 1/2 c peanut butter
- 1/2 c sugar
- 2 eggs
- 1 tsp cinnamon
- 1 tsp vanilla
- 1/2 tsp baking soda
- 1 c flour
- 1 c oats
- 1/2 c raisins
- 1 c semi-sweet chocolate chips
Directions:
1) Preheat oven to 350 degrees. In a large bowl, cream butter, peanut butter, sugar, and eggs.
2) Mix in cinnamon, baking soda, and vanilla. Stir well. Hand stir in oats, raisins, and chocolate chips.
3) Spoon onto a cookie sheet and bake at 350 degrees for 10 minutes. Cookies will start to brown slightly, but not much. Lightly lift up the cookies and if the bottoms are completely cooked, then so is the rest of the cookie. It only took me 10 minutes though, so it really shouldn’t take much longer than that (unless you have a weird oven).
These are quite tasty. They remind me of a Reese’s cup in cookie form, which is why I guess I like them so much (Reese’s are my favorite!). They’re fun to make too, but the dough tends to dry out if you handle it too much, so work quickly! Also, the peanut butter part needs to chill for about a half hour before you use it, so make it up a little before you make the chocolate part.
Chocolate-Peanut Butter Surprise! Cookies
Yield: about 2 dozen
Ingredients:
- 3/4 cup peanut butter
- 1/2 cup powdered sugar
- 1 stick salted butter, soft
- 1/2 cup sugar
- 1/2 cup brown sugar, packed
- 1 egg white
- 1 tsp vanilla
- 1 and 1/4 cup flour (you might need a little more)
- 3/4 cup baking cocoa
- 1/2 tsp baking soda
Directions:
1) In a small bowl, combine peanut butter and powdered sugar. It will be crumbly. Cover with plastic wrap and chill for about 20-30 minutes.
2) Preheat oven to 375 degrees. In a different bowl, cream butter and sugars until light and fluffy. Beat in egg white and vanilla. Combine flour, cocoa, and baking soda and gradually add to butter mixture.
3) Roll chocolate dough into balls that are about 1 and 1/2 or 2 inches big. Flatten. Roll smaller balls of the peanut butter mixture and place in the center of each chocolate circle. Fold chocolate up and around the peanut butter, sealing all edges. Flatten the dough once more using the bottom of a glass, until it is about 1/4-1/2 inch thick. Bake at 375 degrees for approximately 10 minutes.