December 9, 2011

Graham Coconut Chocolate Chip Cookies

Graham Coconut Chocolate Chip Cookies

How is it possible it's December already? This year has just flown by! This time of year I start thinking about baking Christmas goodies. Lex and I took an unexpected trip to Tennessee on November 27th due to my father having a transient ischemic attack, which leaves the victim with stroke like symptoms for a period of time. He said we didn't have to come, but I told him as his daughter it was my prerogative to come anyway. We ended up staying until Wednesday morning of this week and then headed back to Maryland. All of that to say I haven't had much time for baking.

Jamison is teaching a class at work this week so yesterday I decided to whip up some cookies and send them in with him. Alexis loved these. I didn't tell her until AFTER she had eaten one that they had coconut in them. Guess she doesn't hate coconut as much as she thought! ;oP

These cookies are extremely easy to make, and they are also eggless. If you have a coconut lover on your Christmas list this year then these are the cookies for you!

What You'll Need:
1 sleeve of graham crackers, crushed
1 1/3 cups coconut
1/2 cup unbleached all purpose flour
2 teaspoons baking powder
1 teaspoon of sea salt
1 - 14 ounce can sweetened condensed milk
1/2 cup butter, softened
1 package semi-sweet chocolate chips

In a large bowl stir together graham cracker crumbs, coconut, flour, baking powder and sea salt until complete incorporated. Add sweetened condensed milk and butter and mix until "dough" forms. Stir in chocolate chips.

Place cookie dough in the fridge for at least 2 hours.

Preheat oven to 375 F.

Using a tablespoon measuring spoon, scoop out balls of dough and place on a baking sheet that has been lined with a silicone baking mat or parchment paper. Bake 8 to 10 minutes until cookies are slightly brown.

Remove bake cookies from oven and let cool on cookie sheets before placing in to air tight container for storage.

Makes roughly 36 cookies.

Notes: You can add in nuts if you like. You could also use other types of chocolate chips or a mix of several different kinds.

Posted by Dianne at 1:33 PM | Comments (0) | TrackBack

March 2, 2011

White Chocolate Cashew Cookies

White Chocolate Cashew Cookies

First before we jump into some really fabulous cookies I have a confession to make...My attempt to go meat free for the month of February failed horribly! I've gone a month's time before without meat, but I just couldn't do it this time as hard as I tried. I kept craving chicken and not matter what proteins I ate to take away the chicken craving, it just didn't work! So it's time to own up to that! I did however cut back on meat, which is where I ultimately wanted to go anyway.

Now let's talk some cookies!

I used to detest white chocolate. When I was a kid I avoided the stuff like the plague! I have no idea when I got over this aversion, I don't quite remember, and perhaps it's because I now like really good white chocolate and not the cheap stuff with no cocoa butter, but now I'm quite fond of "vanilla chocolate" as Alexis likes to call it.

And now the other element of the cookie that I've always adored...Cashews! For this cookie you'll want to look for a roasted variety that uses sea salt. The flavor of this, coupled with the white chocolate chips, gives the cookie a really nice taste. It just all melds together so well.

This is another one of those recipes where you could switch out ingredients easily. You could add chocolate chips in place of the white chocolate variety or you could replace the cashews with another nut of your choosing. But trust me you most likely won't want too, they're fabulous as is!

What You'll Need:
3 cups of unbleached all purpose flour
1 cup of organic cane sugar
1 cup of natural brown sugar
1 teaspoon of sea salt
1 teaspoon of baking soda
2 sticks of butter, softened
4 eggs
1 tablespoon of vanilla
1/3 cup of half and half
2 cups of roasted sea salt cashews, chopped
1 - 11.5 package of white chocolate chips or chunks (Note: I usually use Ghirardelli chips or chop up a few Green & Black's white chocolate bars.)

In a large bowl stir together flour, sugars, salt and baking soda until completely mixed. Set aside.

In a separate bowl mix together butter, eggs, vanilla and half and half.

Add the wet mixture to the dry mixture and mix until dough forms. Then stir in cashews and white chocolate chips or chunks until completely incorporated. Put mixed dough in a container with a cover. Refrigerate the dough for at least 4 hours to overnight.

Preheat oven to 350 F.

Scoop out rounded tablespoons of dough and place on a baking sheet that has been lined with a silicone baking mat or parchment paper:

White Chocolate Cashew Cookies: Ready to Bake

Place cookie sheet(s) in a preheated oven and bake for 10-14 minutes until cookies are lightly golden:

White Chocolate Cashew Cookies: Baked

Let cookies cool and store in an airtight container.

And now you're ready to enjoy the yummy goodness!

White Chocolate Cashew Cookies: Up Close

Grab a glass of milk or a steaming cup of hot chocolate (or hot white chocolate) and dig in!

Notes: Sometimes when I make these cookies I like to add whole cashews instead of chopping them for a bit of a chunkier texture.

Posted by Dianne at 10:33 AM | Comments (7) | TrackBack

February 8, 2010

Cheddar and Dill Cornmeal Cookies

Cheddar and Dill Cornmeal Cookies

OK first before we talk about these savory cookies, I would be remiss if I didn't mention the snOMG, or the Snowpocalyse, or whatever cutesy name they are calling this monstrous blizzard that blew through here over the weekend! Cute names aside this was quite frankly one bitch of a storm! We ended up with 28.25 inches of snow and that my friends is a lot of snow!

snOMG

We did a lot of shoveling and our neighbor thankfully plowed the rest of our long driveway for us. Best $20 I ever spent I'm telling you! (Other than perhaps the money I spent for my epidural when I had Alexis. That was fabulous and definitely money well spent!! ;oP)

The forecast is calling for anywhere from 8 to 16 additional inches of snow fall tomorrow into Wednesay. I guess this means there is more shoveling in my future. Oh well it's good exercise and I'm more than willing to give neighbor dude another $20 to plow the drive again!

Also on an unrelated note the camera fairy came to visit me and I am now back in the DSLR family! I got a Canon 7D and let me tell you this camera is awesome! I'm still figuring out the bells and whistles, but it's really nice to have that instant picture capability again. The no lag time is fabulous. I had forgotten how sweet it is! The snow picture above was taken with my new camera. I'm very pleased! I'm still figuring out the logistics for food photography, but that's to be expected.

Now let's talk some savory cookies!

For a while now I've been thinking about making a cookie, yet a savory bite, not a sweet cookie. I wanted something you could use with Hors d'oeuvres or something of that nature that was corn meal based. I was discussing on FaceBook baking something when the snow started and after a little conversation I decided that there was no time like the present to jump right in!

These cookies are crisp and surprising. The cheddar and dill go together perfectly and the cornmeal gives it an overall crispness that is very satisfying. As I mentioned above they are just perfect with Hors d'oeuvres or how about a savory soup? The possibilities are endless.

What You'll Need:
1 stick of butter (Note: You don't need to soften it, just use it right out of the fridge.)
2 teaspoons of dried dill
1 teaspoon of sea salt
2 eggs
2 cups of corn meal
2 cups of shredded cheddar (Note: You want to use cheese your shred yourself. Pre-shredded cheeses have weird stabilizers in them and I can't vouch for whether they would work with this or not.)

Preheat oven to 375 F.

Add butter, dill and salt to the bowl of your food processor and process until mixed:

Cheddar and Dill Cornmeal Cookies: Butter and Dill

Add eggs to the food processor and pulse until mixed:

Cheddar and Dill Cornmeal Cookies: Eggs Added

Scrape egg/butter mixture into a large glass bowl and then stir in cornmeal and cheese:

Cheddar and Dill Cornmeal Cookies: Crumbly Dough

The mixture will be crumbly.

Press dough into a ball:

Cheddar and Dill Cornmeal Cookies: Dough

Sprinkle a little cornmeal onto your counter and cut dough into four quarters:

Cheddar and Dill Cornmeal Cookies: Dough Quartered

Roll out each quarter out on the cornmealed counter and cut into 2 inch cookies. Place on a baking sheet that has been lined with a silicone baking sheet or parchment paper:

Cheddar and Dill Cornmeal Cookies: Ready to Bake

The dough will be crumbly as you roll it out so don't be surprised if you have to sort of push it back together from time to time.

Repeat process until you've used all your dough.

Bake cookies for 12-16 minutes or until golden brown:

Cheddar and Dill Cornmeal Cookies: Baked

Let cool and then serve.

Store in an airtight container.

Makes about 40 cookies.

Notes: I had intended to use rosemary and/or thyme, but I couldn't find my rosemary so I used dill instead. You could use a different cheese if you liked as well.

Posted by Dianne at 2:26 PM | Comments (2) | TrackBack

January 12, 2010

Lemon Sugar Cookies

Lemon Sugar Cookies

First up, before we start talking about cookies I wanted to let you know that the fabulous Melissa, who has guest blogged for me before, has started her own blog and I'm so excited for her! So be sure and stop by and say hello!

Now let's talk some cookies!

This year for Christmas I put together gift baskets for the adults in the family. Basically I baked a lot of stuff, threw in some candy, gave them each a gift card to a favorite restaurant and topped it with a bow. (Well not literally a bow, but you know what I mean.) We really don't need anything, so why not give them something they can enjoy and not have to keep up with! I baked pecan pie bars, gingerbread cookies, Hello Dollies and lemon sugar cookies. I then added in some coffee, candy and the gift card and it made a nice little bundle.

When I was living in Knoxville back in the day I always loved the lemon cookies from Ham and Goodys. Sadly it has been years since I've had one, and in fact the last time I was in Tennessee I stopped in only to find out that they were sold out that day! I remember them being lemony and just perfect and for years I've thought I'd try to make something similar. It took me a while, but at Christmas I finally got around to just that!

In all honesty I have no idea if these cookies are even similar to the ones I remember so fondly from Ham and Goodys. It's literally been over a decade since I've had one of those cookies (How is that possible?), but I can tell you that they are some really fabulous lemon cookies! I'll definitely be making them again.

What You'll Need:
2 sticks of butter, softened
2 eggs
1 cup of organic cane sugar
1 teaspoon of sea salt
The juice of one lemon
The zest of one lemon
3 cups of unbleached all purpose flour

Cream together butter, eggs, sugar and sea salt until creamy. Add lemon juice and zest and mix until incorporated. Slowly add flour and mix until dough forms.

Shape dough into a ball and place in the fridge for at least 4 hours.

Preheat oven to 350 F.

Place dough on a floured surface:

Lemon Sugar Cookies: Chilled Dough

Cut dough into quarters:

Lemon Sugar Cookies: Dough Cut Into Quarters

Roll each quarter out flat:

Lemon Sugar Cookies: Dough Ready to Cut

Cut into desired shapes and bake for 8-10 minutes, or until slightly golden.

Cool and store in an airtight container.

Oh and I have it on good authority that Santa LOVES these cookies! ;oP

Lemon Sugar Cookies: Ready for Santa

Notes: The Ham and Goodys cookies are glazed. I had intended to glaze these with a lemon topping as well and then sprinkle them with a little silvery sanding sugar, but I ran out of time. Next time I think I'll combine a cup of powdered sugar and enough lemon juice to make a nice icing and see how that turns out. Also you could do this with limes or key limes in place of the lemon for a lime cookie.

Posted by Dianne at 10:57 AM | Comments (4) | TrackBack

January 6, 2010

Holiday Cookies

Holiday Cookies

When I was growing up these cookies were often made around the holiday season. My dad loves them. In all honesty I don't care for them, but I usually make them for him as part of his Christmas gift and this year was no different. We always called them holiday cookies, but they sort of remind me of what fruit cake might be in cookie form. Not my cup of tea, but I thought I'd share them with you none the less. Enjoy!

What You'll Need:
2 sticks of butter, softened
1 cup of natural brown sugar
1 cup of organic cane sugar
1 teaspoon of sea salt
1 teaspoon of baking soda
2 eggs
1/2 cup of buttermilk
3 1/2 cups of unbleached all purpose flour
1 1/2 cups of chopped nuts (Note: I like walnuts, but pecans work well too.)
1 cup of red candied cherries, cut in half
1 cup of green candied cherries, cut in half
1 cup of candied fruit, chopped
1 cup of dried dates, chopped

In a large bowl cream together butter, sugars, salt, soda and eggs until smooth. Add buttermilk and stir to mix. Add flour and mix until just incorporated. Stir in fruit and mix until fruit is throughout the dough. Chill dough for at least 4 hours, overnight is better.

Holiday Cookies: Dough

Preheat oven to 350 F.

Scoop chilled dough out by rounded tablespoon on to a baking pan that has been lined with a silicone baking sheet or parchment paper:

Holiday Cookies: Scooped

Bake for 12-15 minutes or until cookies are golden brown:

Holiday Cookies: Baked

Cool and store in an airtight container.

Makes 5-6 dozen cookies.

Notes: The original recipe called for only candied cherries and dates, but I like to mix it up a bit.

Posted by Dianne at 12:08 PM | Comments (0) | TrackBack

December 9, 2009

Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies

I've always wanted to try and make pumpkin chocolate chip cookies, but I never have. I had some pumpkin left over from Thanksgiving and thought I'd give the idea a whirl and boy am I glad that I did! These cookies are soft, chocolatey, with just the right punch of pumpkin and cinnamon. I think I've found a new favorite when it comes to cookies!

What You'll Need:
1 cup of butter, softened
3/4 cup of mashed pumpkin
2 eggs
1 cup of natural brown sugar
1 cup of organic cane sugar
1 teaspoon of vanilla
1 teaspoon of sea salt
1 teaspoon of baking soda
1 teaspoon of cinnamon
2 1/2 cups of unbleached all purpose flour
1 - 12 ounce package of semi-sweet chocolate chips (Note: Dark chocolate chips would be good, or milk chocolate either one. Go with what you prefer.)

Cream together butter, pumpkin and eggs until smooth. Add both sugars and mix until blended. Add vanilla, sea salt, baking soda and cinnamon and mix until incorporated. Slowly add flour and mix until dough forms. Stir or mix in chocolate chips and put dough into an air tight container and refrigerate for at least 4 hours.

Once dough is chilled preheat oven to 375 F.

Scoop dough by the rounded tablespoonfuls onto baking pans lined with a silicone baking sheet or parchment paper. Bake for 8-10 minutes or until cookies are done through.

Cool on a wire rack and store in an airtight container. Dough will last in the fridge for about a week.

Notes: You could add 1 cup of nuts and/or raisins into the mix if you liked.

Posted by Dianne at 12:37 PM | Comments (0) | TrackBack

June 24, 2009

Gluten Free Chocolate Peanut Butter Cookies

Gluten Free Chocolate Peanut Butter Cookies

A few days ago I stumbled across this recipe and knew that I wanted to make something similar for Jamison. I also knew he probably wouldn't be completely thrilled and in fact he said they were "too chocolatey". Too chocolatey? As a friend of mine and I discussed on FaceBook there is no such thing!

I decided to add some peanut butter powder to the cookies to try and cut a little of the chocolate taste. I think perhaps the addition of some peanut butter chips would be good too! Or how about some buttercream in the middle? Or a marshmallow cream mixture? Or how about a peanut butter center? Or leave out the peanut butter powder and put some of Rachel's Blueberry Vanilla Frosting in the middle? However you make them though these are divine!

Now let's get to the recipe because today is Miss G's 6th birthday and I have some pancakes to fix for the birthday girl! ;oP

What You'll Need:
2 1/4 cups of powdered sugar
1/2 cup of peanut butter powder
1 teaspoon of sea salt
1 cup cocoa powder
4 egg whites
2 teaspoons vanilla extract

Preheat oven to 350 F.

Add dry ingredients to a glass bowl:

Gluten Free Chocolate Peanut Butter Cookies: Dry Ingredients

Add wet ingredients and stir until "dough" is shiny:

Gluten Free Chocolate Peanut Butter Cookies: "Dough"

Using a measuring spoon spoon by the tablespoon onto a baking sheet that has been lined with parchment paper or a silicone baking sheet AND sprayed with non-stick spray and then place in the oven:

Gluten Free Chocolate Peanut Butter Cookies: Baking

When you scoop it out the batter will be slightly ball like, but it will begin to spread almost immediately and will continue to do so as the cookies bake.

Bake for 8 minutes and remove the pan from the oven:

Gluten Free Chocolate Peanut Butter Cookies: Baked

Let cool completely on the pan and then store in an airtight container.

Gluten Free Chocolate Peanut Butter Cookies: The Inside

Makes 16-18 cookies.

Notes: You could add in chocolate chips if you liked.

Posted by Dianne at 6:36 AM | Comments (0) | TrackBack

April 28, 2009

White Chocolate Drizzle Cookies

White Chocolate Drizzle Cookies

Alexis had been bugging me to make some cookies for a while and I finally gave in. She wanted a white chocolate chip cookie and I decided to take it to another level by drizzling it with some chocolate. These were really good, and Alexis really liked them too. Jamison taught a class at work last week so I sent them in to work with him so I wouldn't eat too many! ;oP

This recipe takes a basic white chocolate chip cookie and makes it pop! The blend of the two chocolates together give it a fabulous overall flavor, while the traditional cookie base is comforting at the same time. These are just perfect to make for yourself or to share!

White Chocolate Drizzle Cookies: Cookies

What You'll Need For The Cookies:
2 sticks of butter, softened
1 cup of organic cane sugar
1 cup of natural brown sugar
2 eggs
1 teaspoon of baking soda
1 teaspoon of sea salt
3 cups of unbleached all purpose flour
1 - 11 ounce bag of white chocolate chips

In a large bowl cream together butter, sugars and eggs until smooth. Add baking soda and salt and stir until mixed. Slowly add flour a little at a time and stir until dough forms. Stir in white chocolate chips and refrigerate dough for at least 4 hours.

Preheat oven to 350 F.

Scoop dough out with a tablespoon measuring spoon and place roughly 2 inches apart on a baking sheet that has been lined with a silicone baking sheet or parchment paper. Bake for 8-10 minutes until slightly golden. Remove from oven and let cool completely before drizzling with chocolate. (See below.)

Makes 4-5 dozen cookies depending on how big your scoops are.

Notes: I think it would be delicious to add some citrus to the cookie dough. Either lemon or key lime would be fabulous, or even orange!

White Chocolate Drizzle Cookies: Chocolate Drizzle

What You'll Need For The Drizzle:
1 -12 ounce package of semi-sweet chocolate chips
1/3 cup of half and half
2 tablespoons of butter

White Chocolate Drizzle Cookies: Ready to Make Drizzle

In the microwave at half power melt chocolate with half and half and butter at 10 second intervals, stirring between each, until chocolate is smooth.

White Chocolate Drizzle Cookies: Drizzled

Drizzle the melted chocolate over the cooled cookies and let it harden and then serve.

Notes: You could use milk chocolate or unsweetened chocolate if you prefer, but if you go the unsweetened route you'll have to sweeten it yourself.

Posted by Dianne at 7:47 AM | Comments (7) | TrackBack

February 17, 2009

Chocolate Chip Cookies With A Twist

Chocolate Chip Cookies With A Twist: The Inside

When I was in college one of my roommate's mom made some really awesome chocolate chip cookies. I never asked for the specific recipe, because in those days although I loved to cook, I just didn't think about things of that nature. I do remember though that her "secret" ingredient was powdered sugar. I don't know if she used it in place of one of the sugars you usually add to the dough, or along with them, but around Christmas I decided to play around with it a little and omit regular sugar and replace it with the powdered sugar to see how the cookies turned out and it was great! The resulting cookies were more mildly sweet, yet very tender. I was very pleased with the outcome. I still think I prefer the standard chocolate chip cookie recipe overall, but this was definitely a nice twist and I can tell you that Santa really liked them too! ;oP

Chocolate Chip Cookies With A Twist

What You'll Need:
1 cup of butter, softened
1 cup of natural brown sugar, packed
1 cup of powdered sugar
1 teaspoon of vanilla
2 eggs
1 teaspoon of baking soda
1 teaspoon of sea salt
2 1/4 cups of unbleached all purpose flour
1 - 12 ounce package of chocolate chips (Note: I used semi-sweet, but any variety will do.)

In a large bowl cream together butter, sugars, vanilla and eggs until smooth. Stir in baking soda and salt until incorporated. Slowly add flour and stir until just mixed. Stir in chocolate chips and make sure the chocolate chips are spread throughout the batter. Place batter covered in the fridge and chill for at least 3 hours.

Preheat oven to 375 F.

Scoop batter by the rounded tablespoonfuls onto baking sheets that have been lined with silicone baking mats or parchment paper. Bake for 8-10 minutes until cookies are slightly golden. Cool in pan for a few minutes and then remove to a wire rack to finish cooling.

Makes about 4-5 dozen cookies depending on the size of your scoops.

Notes: If you wanted you could add a cup of chopped nuts.

Posted by Dianne at 9:53 AM | Comments (2) | TrackBack

January 22, 2009

Blueberry White Chocolate Chip Cookies

Blueberry White Chocolate Chip Cookies

I'm a huge fan of blueberries and white chocolate. Remember the White Chocolate Blueberry Fudge? A few weeks ago we had a "Cookie Sunday" at church. Basically one Sunday school class brings in cookies and pastries and then everyone comes in to share! How cool is that? Cookies before lunch! ;oP

I knew I wanted to make a gluten free alternative for Jamison so I whipped up a batch of gluten free peanut butter cookies, but I wanted to do something completely different for the other cookies we would take. I also ended up sending a couple of loaves of banana bread too.

For a while I tossed around a white chocolate/macadamia nut/key lime combo, but decided that wasn't the way I wanted to go. I also thought about doing some sort of cookie bar, but decided I didn't want to go that route either. I finally got the idea to put some dried blueberries into the cookie batter as you would a raisin and these lovely little gems were born! If you like white chocolate and blueberries then this is the cookie for you!

What You'll Need:
2 sticks of butter, softened
1 cup of organic cane sugar
1 cup of natural brown sugar
2 eggs
1 teaspoon of baking soda
1 teaspoon of sea salt
3 cups of unbleached all purpose flour
1 - 11 ounce bag of white chocolate chips
2 cups of dried blueberries

Mix together butter, organic cane sugar, brown sugar and eggs until creamy. Add baking soda and salt and mix until just incorporated. Slowly add flour and mix until dough forms. Stir in white chocolate chips and blueberries and chill dough for at least 4 hours.

Blueberry White Chocolate Chip Cookies: The Dough

Preheat oven to 350 F.

Place scoops of dough onto a baking sheet that has been lined with a silicone baking sheet or parchment paper. Your scoops should be roughly 1 tablespoon per scoop. Bake for 8-10 minutes or until cookies are slightly golden. Remove from oven and let cool on pan for 3-4 minutes and then place cookies on a rack to cool completely. Repeat until you run out of dough.

(Note: When you are not scooping the dough place it back in the fridge so the butter won't get too warm. Cookies with butter bake better when the dough is completely chilled.)

Makes 4 1/2 to 5 dozen cookies.

Blueberry White Chocolate Chip Cookies: A Peak Inside

Notes: You could use dried cherries or goji berries in place of the blueberries if you liked. Or a mix of dried fruit would be good as well.

Posted by Dianne at 9:22 AM | Comments (4) | TrackBack

August 12, 2008

Chocolate Peanut Butter Peanut Butter Chip Cookies

Chocolate Peanut Butter Peanut Butter Chip Cookies

Chocolate and peanut butter...Such a fabulous combination as you well know! A few weeks ago when our neighbor did us a favor I decided to play around with the two ingredients and this cookie is the result! These cookies are tender and almost cake like and the flavors of the chocolate and the peanut butter just meld so well! I wish Jamison could have tried these, but alas with the gluten it just wasn't an option! These would have been fabulous for him though! Regardless, if you are a peanut butter/chocolate lover then these are the cookies for you!

What You'll Need:
2 ounces of baking chocolate
1/4 cup of half and half
2 sticks of butter, softened
1/2 cup of peanut butter powder
1 tablespoon of vanilla
3 eggs
1 cup of sugar
1 teaspoon of sea salt
1 tablespoon of baking powder
1 teaspoon of baking soda
1/2 cup of cocoa
2 cups of unbleached all purpose flour
2 - 10 ounce packages of peanut butter chips

Melt baking chocolate with the half and half in the microwave until smooth. (Note: My microwave actually has a setting for melting chocolate and it works great! You want to be extremely careful when you melt chocolate in the microwave that you don't let it go too far and burn. Do the first round at 30 seconds and then do each additional round at 20 seconds if your microwave doesn't have a setting.) Set aside to cool.

In the bowl of your mixer cream together butter, peanut butter powder, vanilla, eggs and sugar until completely smooth. Add cooled, melted chocolate and mix well. Next add sea salt, baking powder, baking soda and cocoa to the wet mixture and mix on low until incorporated. Slowly add flour and mix until just mixed. Add peanut butter chips and stir to incorporate. (Note: You can do this with a spoon or you can just mix them in with the mixer on low. I prefer the mixer method.) Place dough in an airtight container in the refrigerator for at least 4 hours to overnight.

Preheat oven to 375 F.

Drop dough by the rounded tablespoonful onto a baking sheet that has been lined with a silicone baking sheet or parchment paper. Bake for 8-12 minutes until cookies are done through. Remove from oven let sit on the cookie sheets for a couple of minutes and then remove the cookies gently to a cooling rack. Once the cookie are cooled store in an airtight container.

Makes about 4 dozen cookies.

Chocolate Peanut Butter Peanut Butter Chip Cookies

Notes: You could add in chopped peanuts as well if you liked.

Posted by Dianne at 7:07 AM | Comments (8) | TrackBack