Cookies, Snacks

Oatmeal Cookies

I love oatmeal cookies, so I was glad to see this recipe in kingarthurflour.com‘s Best Basic Recipe Collection. As bakers, I think we tend to have our favorite go-to recipes, so it’s fun to bake through this collection and try some new things. I love raisins in oatmeal cookies, but in my family there are a few who think it is a crime to put raisins in cookies. A poor, unsuspecting person sees dark brown lumps in their oatmeal cookie and they think they will bite into a chunk of chocolate and then aaaaahhhhhh! It’s a raisin! Trickery of the worst kind! This is why I usually put butterscotch or chocolate chips in my oatmeal cookies. ;o)

Oatmeal Cookies KAF

4 Tbl butter
1/4 cup shortening
1/4 cup sugar
1/2 cup brown sugar
1 tsp vanilla
1¼ tsp cinnamon
1/8 tsp nutmeg
1/2 tsp salt
1 tsp vinegar
1 large egg
1/2 tsp baking soda
3/4 cup flour
1½ cups oats, old-fashioned or quick
1 cup raisins (or other mix-in, chocolate chips, nuts, etc)

Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets, light-colored preferred. Beat together the butter, shortening, sugars, vanilla, cinnamon, nutmeg, salt, and vinegar until fairly smooth; a few tiny bits of butter may still show. Beat in the egg, again beating until smooth. Add the baking soda and flour, beating until well incorporated. Add the oats (and raisins), stirring to combine.

Drop the dough in 1 1/4″ balls onto the prepared baking sheets; a tablespoon cookie scoop works well here. If you’re measuring, this is about 2 level tablespoons (using a tablespoon measure, not a dinner spoon). Space the cookies 2″ apart; they’ll spread. Bake the cookies for 12 to 14 minutes, reversing the pans halfway through (top rack to bottom, bottom to top). For softer cookies, bake the lesser amount of time; for crunchier, the longer amount. At 12 minutes, especially if you’re baking on a dark pan without parchment, a few of the cookies on the edge should just barely be showing a pale brown around their edges. At 14 minutes, they should be starting to color all over. Remove the cookies from the oven, and let them cool right on the pan. Yield: 22 to 24 cookies.

More Oatmeal Cookies!

Peanut Butter Fudge Oatmeal Cookies  Oatmeal Butterscotch Cookies  Peanut Butter Oatmeal M&M Cookies  Healthy Peanut Butter Oatmeal Bars

Cupcakes

Peanut Butter Chocolate Chip Cupcakes

For those who love peanut butter and chocolate, here you go…

                       

Peanut Butter Chocolate Chip Cupcake Batter:
3/4 cup cake flour
3/4 cup sugar
1 cup graham cracker crumbs
2 tsp baking powder
1/4 tsp salt
1/2 cup creamy peanut butter
1/4 cup butter, softened
2 eggs
1/4 cup sour cream
1 tsp vanilla
3/4 cup buttermilk
1 cup milk chocolate chips

Preheat oven to 350°.  Put cupcake papers in 12 cup pan.  In medium bowl, whisk together cake flour, sugar, graham cracker crumbs, baking powder, and salt.  In large bowl of mixer, cream peanut butter and butter.  Add eggs, sour cream, and vanilla.  Add dry ingredients to creamed mixture alternately with buttermilk, beat on medium speed for 2 minutes.  Stir in chocolate chips.  Scoop batter into prepared pan.  Bake for 20-22 minutes, until pick inserted in center comes out clean.  Cool completely.

Chocolate Fudge Frosting:
1/2 cup butter, softened
1/3 cup cocoa
2 cups powdered sugar
4 Tbl milk
1/2 tsp vanilla

Mix all ingredients with electric mixer.  Frost each cupcake with chocolate frosting for first layer.

Peanut Butter Buttercream Frosting:
2 Tbl butter, softened
3 Tbl creamy peanut butter
1½ cups powdered sugar
1/2 tsp vanilla
3 Tbl milk

Mix all ingredients with electric mixer.  Frost each cupcake with peanut butter frosting on top of chocolate frosting.  Garnish with chocolate chips.

One Year Ago Today:  Perfect Party Cupcakes

If you are interested in Demarle bakeware such as the Muffin Tray and Perforated Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.