Peanut Butter Oatmeal Cookies

Searching for a cookie recipe to let my kids make today I decided on this peanut butter oatmeal cookie from Sweet as Sugar Cookies.  I figured if she said it was good, then I believed her.  She didn't steer us wrong either, these cookies were really good.  My kids had fun making these and really enjoyed eating them too. We've had peanut butter cookies and we've had oatmeal cookies but we've never had a peanut butter oatmeal cookie.    

Ultimate Peanut Butter Oatmeal Cookies

1/2 c. unsalted butter (I use non-dairy butter spread)
1/2 c. peanut butter
1/2 c. sugar
1/2 c. brown sugar
1 egg
1 tsp. vanilla
3/4 c. flour
1/2 tsp. baking soda
1/4 tsp. baking powder
1/2 tsp. salt
1 c. rolled oats

Cream the butter with the peanut butter and sugars. Add the egg and vanilla. Combine flour, baking soda, baking powder, and salt. Add to the peanut butter mixture. Mix in the oats. Drop by tablespoonfuls onto a baking sheet and bake at 350F for 10 min. or until cookies are firm to the touch.

Peanut Butter Oatmeal Cookies

This recipe is great.  I found it on Ann Arbor and decided the next time I got a sweet craving and was willing to cave I was going to make these.  This is a gluten-free and dairy-free recipe which is why I chose it.  You always think that if something is dairy-free or gluten-free then it probably doesn't taste very good.  Definitely not true.  This cookie really delivers, it gives you everything you want in a peanut butter cookie and you don't miss the butter or flour.   


Peanut Butter Oatmeal Cookies (Gluten-Free/Dairy-Free)

3/4 cup creamy peanut butter
4 tbsp. non-hydrogenated shortening
1/2 cup white granulated sugar
1/4 cup brown sugar
1 teaspoon vanilla
1 egg
1 teaspoon baking soda
1 cup gluten-free rolled oats*
1/2 cup pecans or walnuts finally chopped (optional)
1/4 teaspoon of salt
extra white sugar for coating

If you are truly sensitive to gluten make sure your oats are gluten-free because most oats are processed in facilities that process gluten products so just check your label.  I use regular quacker rolled oats because I just opt to limit my gluten. 

Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper and set aside.
In a food processor grind the oats to a powder. In another bowl, mix together the ground oats, baking soda and salt. Set aside.  In a medium-sized bowl using an electric hand mixer, or in a stand mixer, cream the peanut butter, shortening, white sugar, brown sugar and vanilla until well combined, about 2-3 minutes. Add the egg and mix for another minute. Add the dry ingredients to the peanut butter mixture until combined.  Use a tablespoon to scoop the dough and make balls. Roll the balls in a little white sugar and place onto the baking sheet. Use a fork to press down on the balls in a criss-cross pattern.

Bake until the cookies until they are golden brown and the surfaces have cracked, about 7-9 minutes. Allow cookies to cool on the pan completely before moving to avoid breaking.

Makes about 24 cookies.

You can also freeze these cookies.  Just roll into a ball and roll in sugar like you are going to bake them.  Even go ahead with the criss-cross pattern.  Place them on the baking sheet in the freezer for about 30 minutes.  Then place them in a freeze safe container or bag and freeze until ready to use.  

Peanut Butter Blossoms

Something that I like to do around the holidays every year is make Peanut Butter Blossoms.  Everyone has had these delicious cookies at one time or another.  The recipe is even on the back of the Hershey Kisses bags this time of year.  For my daughter's school Christmas party I wanted to make 4-6 different types of Christmas cookies to bring to the potluck.  A fun way to make these cookies a little more Christmas like is to roll them in green and red sugar before baking like my picture below.  The cookie platter is one of my dishes at the potluck I was just to rushed and things a bit too hectic for me to take pictures beforehand and afterwards it was definitely too late because they were all gone.  

Peanut Butter Blossoms 

48 Hershey Kisses Chocolates
1/2 cup shortening
3/4 cup Creamy Peanut Butter
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Granulated sugar (can use red or green sugar)

 

Heat oven to 375°F. Remove wrappers from chocolates. Beat shortening and peanut butter in large bowl until well blended. Add 1/2 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.  Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.  Bake 7 to 9 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely.  About 4 dozen cookies.

Slept the entire way home from her party.

My little reindeer.

Fudgy Peanut Butter Brownie Bars

 

So like these brownies weren't the most amazing, fudgy, rich, decadent things ever, Anne Thornton had to make them even more off the charts by adding a peanut butter buttercream and a chocolate ganache topping!  This peanut butter buttercream is probably one of the most amazing things on Earth!  I could eat it all day and night for the rest of my life.  I honestly had trouble spreading it over the brownies because I just wanted to eat it with a spoon.  I want to just add it to or in or on everything now.  This was probably one of the richest desserts I've ever made.  Granted, I should have used a bigger pan so my bars weren't so thick but I didn't and they were pretty huge and quite heavy.  I also didn't use the peanuts that were called for in the recipe as my household isn't big on nuts in anything so I opted to not use them.  Anne Thornton has done it again with another absolutely amazing recipe that you just must try!  These brownies are amazing but the buttercream is to die for!

 

Fudge Brownies

1 1/4 sticks unsalted butter, plus more, softened, for pan

1 cup unsweetened natural cocoa powder

1/2 teaspoon salt

1 1/3 cups sugar

1 1/4 teaspoon pure vanilla extract

2 eggs, at room temperature

2/3 cup all-purpose flour

My daughter desperately waiting for the "go ahead".

1 1/2 cups bittersweet chocolate chips 

Preheat oven to 350 degrees.  Melt butter in a saucepan on medium-low heat.  Once melted add in the cocoa, sugar and salt and stir until the sugar has dissolved completely.  It should start to look a bit like the start of fudge.  Turn off heat and allow to cool a bit.  Add in vanilla and eggs and whisk until combined.  Pour flour into the chocolate mixture and whisk until just combined.  Add in the chocolate chips. Grease a pan, 9x13 or to make it easier to get the brownies out line with parchment paper or aluminum foil and then grease that.  Bake 20-25 minutes or until edges are done, the center will still look a bit underdone.  If you want to cook it more that is fine, I like mine still a bit gooey.  Then cool completely.  I prefer to refrigerate mine until completely set.  Slice and serve.  YUM! 

 

Peanut Butter Buttercream Layer:

1 cup creamy peanut butter (don't use old-fashioned or natural)
1/2 stick unsalted butter, at room temperature
1 cup powdered sugar
1/4 teaspoon salt
1 1/4 tablespoons milk
1 teaspoon pure vanilla extract 

While the brownies are cooling make the buttercream.  For the buttercream: Mix your peanut butter and butter together in a stand mixer until they are totally blended. Turn your mixer down and slowly add your powdered sugar and fine sea salt. Stop the mixer and scrape the sides and bottom of the bowl. Turn your mixer back to medium, add your milk and vanilla and keep mixing until it's fully blended.  Dollop the peanut butter buttercream in heaping spoonfuls on top of the cooled brownies. Evenly spread it with the back of a butter knife the over the surface. 

 

Ganache:

2 cups semisweet chocolate chips
7 tablespoons unsalted butter

For the ganache:  Melt the chocolate chips and butter together in a small saucepan over low heat, stirring constantly. Allow the ganache to cool down slightly for 10 minutes or so, then pour it evenly over the peanut butter buttercream layer. Smooth the ganache out with the back of a butter knife, making sure to cover the buttercream completely. Chill the brownies in the refrigerator until the toppings are set, 1 1/2 hours or so. 

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Sweet as Sugar Cookies

Reese's Peanut Butter Bars

I love cookie bar recipes and feel I just don't make them enough.  If I had to choose a favorite candy bar it would be either Reese's Peanut Butter Cups or Milky Way Midnight.  I decided I needed to make a dessert with these candy bars.  Today I bought a bunch of Reese's Peanut Butter Miniatures and figured I'd decide what to do with them once I got home.  I thought why not make it into a cookie bar, it is quick, easy and delicious.  I just made my normal chocolate chip cookie dough recipe with a bit less chocolate chips and in the middle did the entire pan with Reese Miniatures then topped it with more cookie dough.  I love that you cut into it and see the hunks of peanut butter and chocolate from the melted Reese's!

Reese's Peanut Butter Bars

1 c. shortening or butter
3/4 c. brown sugar
3/4 c. white sugar
1 tsp. vanilla
2 large eggs
2 1/4 c. all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 1/2 c. semi-sweet chocolate chips
Pinch of salt
1 1/2 bags of Reese's Miniatures

Preheat the oven to 375 degrees.  Combine shortening/butter and sugars in a bowl and mix until combined.  Add in the vanilla and one egg at a time beating until well combined.  In another bowl add the flour, baking powder, baking soda and salt and whisk until combined.  Pour flour into egg/sugar mixture until just combined and add the chocolate chips. Spread half of the cookie dough into a square pan (I think mine was roughly 6X6ish).  Take the wrappers off all the Reese's and line up covering the entire pan.  Spread the remaining cookie mixture over the top covering the Reese's completely.  Bake roughly 25-30 minutes or until golden brown.  Allow to cool before cutting.    

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Sweet as Sugar Cookies

Peanut Butter Gooey Cake

This peanut butter filling is absolutely AMAZING. I swear if I ended up stranded on a desert island and had only one thing to eat the rest of my life it would be this filling.  Ok, so that isn't realistic I'd probably eat coconuts or something on a desert island but still a girl can dream right!  This filling is so rich and creamy that I honestly have trouble pouring it into the prepared pan to bake it because I could just spoon it into my mouth instead.  Which is why I rarely make this recipe because it is just too good to have one piece!  I've been making this recipe for a year or so now and have tried a few other gooey cake flavors but this is by far my favorite one.  It is a Paula Deen recipe and can't really remember if I got it from Food Network or one of my many Paula Deen cookbooks but it is a must try! 

Peanut Butter Gooey Cake

Crust:

1 (18 1/4-ounce) package chocolate cake mix
1 egg
8 tablespoons butter, melted

Filling:
1 (8-ounce) package cream cheese, room temp.
1 c. creamy peanut butter
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar

Preheat oven to 350 degrees.  Combine the cake mix, egg, and butter and mix well with an electric mixer or whisk attachment of your mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.  To make the filling: In a large bowl or your mixer with the paddle attachment beat the cream cheese and peanut butter until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar and mix well. Spread peanut butter mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.   Allow to cool completely before cutting.  I like to put parchment paper or aluminum foil in the bottom of my pan so once it is cooled I can remove it completely to slice.

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Lamb Around
Sweet as Sugar Cookies
At Home with Haley
The charm of home
Foodie Friday
Well Seasoned Life
Delightfully Dowling
Debbie debbie doos
Eating in Winnipeg
This Chick Cooks
Sugar and Dots

Nana's Chocolate Peanut Butter Fudge

Fudge, fudge, fudge oh how I love thee! I realized when I woke up today that I have about a week left in my house before the movers pack us up and we move to Japan and live in a hotel for a few months before we get all of our stuff from the states.  That means no kitchen for me!  The horror!  So I decided I needed to make a couple of my favorite desserts.  So, today I made fudge.  It is the same fudge my mother made for me as a child and her mother made for her.  Well, I tweaked it a bit despite my mother's protests.  I usually add pecans to half of the batch as a I love pecans and leave the other half plain. This fudge is super rich and just divine!

Nana's Chocolate Peanut Butter Fudge

2 3/4 c. sugar

3/4 c. cocoa powder

6 tbsp. butter (3 + 3 tbsp.)

1 c. half-and-half

1 tbsp. corn syrup

1 tbsp. vanilla extract

¼ c. peanut butter

Grease an 8 by 8-inch pan with butter. In a heavy-bottomed saucepan, combine the sugar, chocolate, 3 tablespoons of the butter, half-and-half, and corn syrup. Over medium heat, stir with a wooden spoon until sugar is dissolved and chocolate is melted. Increase heat and bring to a boil. Attach a candy thermometer to the pot. Cook until the thermometer reads 234 degrees F. Remove from the heat and add the remaining butter, vanilla and peanut butter. Do not stir. Let the mixture cool for 10 minutes or until it drops to roughly 130 degrees. Mix until well-blended and the shiny texture becomes matte, about 3 minutes. Pour into the prepared pan quickly as it will start to set. Let sit in cool dry area until firm. Cut into 1-inch pieces and store in an airtight container for up to a week.  If adding nuts you can add in when you start to stir or add to the top once you pour it into your pan to cool. 

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Sweet as Sugar Cookies
Larks Country Heart 

At Home with Haley

Chocolate Peanut Butter Swirl Brownies

My husband's absolute favorite dessert.  Brownies!  He isn't as much of a chocolate fan as me, but he loves his brownies.  This is my quick brownie recipe.  I know a lot of brownie recipes you have to melt chocolate and butter separate and add it in, but I usually don't have the time to do that so I use just cocoa in this recipe. It is always a big hit in our house.  I also prefer using a bit of leftover coffee out of my pot from that morning over using instant coffee or espresso powder, so whatever you prefer. 

To show you the peanut butter swirl.

Chocolate Peanut Butter Swirl Brownies

2 sticks unsalted butter
2 c. sugar

4 large eggs

2 tsp. vanilla extract

2/3 c. cocoa powder

1 c. all-purpose flour

1/2 tsp. salt

1/2 tsp. baking powder

1 tbsp. decaf coffee
3 tbsp. peanut butter

Preheat the oven to 350 degrees. Line a 9-by-13-inch baking dish with parchment paper, leaving an overhang on two sides. Press the paper into the corners of the pan and lightly grease the paper with butter.  Melt the 2 sticks of butter in a nonstick saucepan over medium-low heat; do not boil. Remove from the heat and let cool slightly. Add the sugar, coffee, eggs and vanilla to the saucepan and stir with a wooden spoon until combined.  Add the cocoa, flour, salt and baking powder and mix until smooth. Spread the batter in the prepared pan.  Add multiple "dollops" of peanut butter over the top of the batter in each corner and the middle.  Take a butter knife and simply swirl around the pan until incorporated into the brownie batter.  Then bake until a toothpick inserted in the middle comes out fudgy, 20 minutes. Cool in the pan on a rack, then use the parchment paper to lift out the brownies before slicing.  (I prefer cooling mine in the fridge then slicing.)