My mom made these cookies during her most recent visit, and they lived up to their name by disappearing in a flash. I was out of brown sugar, so we used an additional cup of granulated sugar instead, plus a couple of tablespoons of molasses for flavor. The result was fantastic!
1/2 pound (2 sticks) butter or margarine, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt (optional)
3 cups oats (quick or old fashioned, uncooked)
1 cup raisins
Preheat oven to 350. Beat together butter and sugars until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon, and salt; mix well. Stir in oats and raisins; mix well. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 10 to 12 minutes or until golden brown. Cool 1 minute on cookie sheet; remove to wire rack.
Makes about 4 dozen.
* For bar cookies, bake 30 to 35 minutes in ungreased 13" x 9" metal baking pan.
From Quaker
Showing posts with label Cookies. Show all posts
Showing posts with label Cookies. Show all posts
March 01, 2010
March 07, 2008
The Best Peanut Butter Cookies
These big cookies are a bit more work than regular peanut butter cookies, but the fabulous flavor that results from the generous use of brown sugar, vanilla, and roasted peanuts makes it all worthwhile. My husband likes these so much that he won't let me make any other type of peanut butter cookie!
2 sticks unsalted butter, softened
1 cup brown sugar
1 cup granulated sugar
1 cup Jif extra-crunchy peanut butter
2 large eggs
2 teaspoons vanilla
2-1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 cup roasted salted peanuts, ground in food processor to resemble bread crumbs
Adjust oven racks to upper- and lower-middle positions and preheat oven to 350. Line two large cookie sheets with parchment paper.
In a large bowl, beat butter with electric mixer until creamy. Add brown sugar and granulated sugar; beat until fluffy (about 3 minutes), scraping down bowl as necessary. Beat in peanut butter until fully incorporated, then the eggs (one a time), and then the vanilla.
In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Gently stir into wet mixture. Add peanuts and stir gently until just incorporated.
Working with generous 2 tablespoonfuls at a time, roll dough into 2-inch balls. Place on cookie sheets, leaving 2-1/2 inches between balls. Press each dough ball twice with a dinner fork dipped in cold water to make a crisscross design. Bake, reversing position of cookie sheets (top to bottom, front to back) halfway through baking time, until cookies are puffed and slightly brown along edges but not on top, 9 to 12 minutes. (Cookies will not look fully baked.)
Cool on cookies sheets until set, about 4 minutes, and then transfer to a wire rack with a wide spatula to cool completely.
Makes 3 dozen.
From America's Test Kitchen
2 sticks unsalted butter, softened
1 cup brown sugar
1 cup granulated sugar
1 cup Jif extra-crunchy peanut butter
2 large eggs
2 teaspoons vanilla
2-1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 cup roasted salted peanuts, ground in food processor to resemble bread crumbs
Adjust oven racks to upper- and lower-middle positions and preheat oven to 350. Line two large cookie sheets with parchment paper.
In a large bowl, beat butter with electric mixer until creamy. Add brown sugar and granulated sugar; beat until fluffy (about 3 minutes), scraping down bowl as necessary. Beat in peanut butter until fully incorporated, then the eggs (one a time), and then the vanilla.
In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Gently stir into wet mixture. Add peanuts and stir gently until just incorporated.
Working with generous 2 tablespoonfuls at a time, roll dough into 2-inch balls. Place on cookie sheets, leaving 2-1/2 inches between balls. Press each dough ball twice with a dinner fork dipped in cold water to make a crisscross design. Bake, reversing position of cookie sheets (top to bottom, front to back) halfway through baking time, until cookies are puffed and slightly brown along edges but not on top, 9 to 12 minutes. (Cookies will not look fully baked.)
Cool on cookies sheets until set, about 4 minutes, and then transfer to a wire rack with a wide spatula to cool completely.
Makes 3 dozen.
From America's Test Kitchen
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