Chunky Chocolate Peanut Butter Cookies

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It’s a cold and rainy January day here in Alabama so I decided to bake a batch of my families favorite peanut butter cookies to brighten the day!  They’re easy, delicious and everything you need!  The smell coming from the oven is enough to cure anybody’s winter blues including these guys!

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Now, if I could only keep them from knocking on the back door!

Chunky Chocolate Peanut Butter Cookies

Ingredients

  • 1 1/4 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup chunky-style peanut butter
  • 3/4 cup sugar
  • 1/2 cup firmly packed light brown sugar
  • 1 large egg, at room temperature
  • 1 tablespoon milk
  • 2 teaspoons vanilla extract
  • 1 cup chopped reese's peanut butter cup

Instructions

  1. Preheat oven to 350 degrees.
  2. Combine all-purpose flour, baking soda, baking powder, and salt. Set aside
  3. In a large bowl, beat butter and the peanut butter until fluffy (I use Jif chunky peanut butter).
  4. Add the sugars and beat until smooth.
  5. Add the egg and blend well.
  6. Add the milk and vanilla. (I've used everything from whole milk to Soy or half and half. Nothing seems to mess these cookies up!)
  7. Slowly add the flour mixture and blend thoroughly.
  8. Scoop rounded tablespoonfuls onto ungreased cookie sheets. The cookies will spread so allow several inches between them for expansion.
  9. Give them a tap with your palm before placing in the preheated oven.
  10. Bake approximately 10-15 minutes. During the last couple of minutes of baking, press them with a fork or slotted spatula. Do not over bake. They may appear underdone, but they're not. Allow the cookies to cool on the sheets for a few minutes before removing them to cool completely on a cooling rack.
http://cowgirlskitchentales.com/2015/01/chunky-chocolate-peanut-butter-cookies/

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Cowboy Cookies

I planned on sharing the cowboy cookie in a few weeks but I’ve had several requests for it lately so here it is! I’ve also included a *NEW* handy dandy little printable recipe.  I’ve always shown a step-by-step guide for my recipes and that’s fine and dandy when you’re a visual learner and have access to some type of computer gadget in your kitchen. But, it’s always nice to click on “print” and B A M….out pops a nice printed recipe so you can strategically place it in your big box or folder of recipes and proclaim…… “I’ll make that one day!”………I have a lot of those!

When it comes to these mouth watering, soft yet rugged little cookies, there’s no reason to delay! Come on y’all, let’s make some cowboys! They are undeniably the best sugar creations ever!

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Start by creaming together 1 stick of butter and ¾ cup of brown sugar until smooth.

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Beat in the egg and 2 tablespoons of vanilla extract.

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Stir in ¾ cup of coarsely chopped dates and let the mixture rest for 5 minutes to allow the dates time to soften.

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Beat on high speed for 3 minutes until…..

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the mixture is very light brown and creamy.

Combine 1 cup all-purpose flour, ½ teaspoon baking soda, ½ teaspoon salt and  ¼ teaspoon baking powder in a small bowl. Slowly add the flour mixture to the creamed mixture. (I got ahead of myself and didn’t snap a picture!)

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Combine ½ cup coconut (I use the Baker’s brand),  ½ cup granola (Nature Valley Oats and Honey is what I use), and ¾ cup chopped walnuts.

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Stir into creamed mixture, mixing well.

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Fold in chocolate chips by hand. Do not blend these in with the mixer!

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Drop the batter by tablespoonfuls…..

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onto a parchment lined pan about 1½ inches apart. Pat dough down. (One good pat is sufficient. Don’t press flat, or the cookie will come out too thin. It tastes best a little thick!)

Bake in a  350° oven for 12-15 minutes or until lightly browned. Cool on baking sheets 15 minutes. (These are gooey in the middle and need time to set.)

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And here’s that handy dandy printable recipe that I mentioned earlier.  Enjoy!

Cowboy Cookies

Cook Time: 15 minutes

2 Dozen

Ingredients

  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup firmly packed light brown sugar
  • 1 large egg
  • 2 Tbsp. vanilla extract
  • 3/4 cup coarsely chopped dried dates
  • 1 cup all-purpose flour
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1/4 tsp. baking powder
  • 1 3/4 cups semisweet chocolate morsels
  • 3/4 cup coarsely chopped walnuts
  • 1/2 cup sweetened flaked coconut
  • 1/2 cup plain granola

Instructions

  1. Preheat oven to 350 degrees.
  2. Beat butter and brown sugar at medium speed with an electric mixer until smooth.
  3. Add egg and vanilla, beating well.
  4. Stir in dates; let stand 5 minutes to soften dates. Beat at high speed 3 minutes until light brown and creamy.
  5. Whisk together flour, baking soda, salt, and baking powder in a small bowl; add to butter mixture mixing until blended.
  6. Stir in chocolate morsels, and remaining ingredients.
  7. Drop scoops of dough 2 inches apart onto lightly greased baking sheets. Pat dough down. (One good pat is sufficient. Don't press flat, or the cookie will come out too thin. It tastes best a little thick!)
  8. Bake at 350 degrees for 15 minutes or until lightly browned. Cool on baking sheets 15 minutes. (These are gooey in the middle and need time to set.) Transfer to wire racks.
http://cowgirlskitchentales.com/2014/08/cowboy-cookies/

The Buckaroo’s

What’s your vision of a Buckaroo?

buckarooDoes it resemble this?

retro cowgirl 3Or maybe something like this?

I’ve found that at the slightest mention of a “buckaroo” my thoughts go directly to these mouth watering conglomeration’s,

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 the buckaroo cookie.

Here’s what you’ll need to make them:

1/2 Cup Unsalted Butter

3/4 Cup, Packed, Light Brown Sugar

1 Egg

2 Tablespoons Pure Vanilla Extract

1/2 Cup Coarsley Chopped Dates

1 Cup All Purpose Flour

1/2 teaspoon Baking Soda

1/2 teaspoon Salt

1/4 teaspoon Baking Powder

1/2 Cup Grated Coconut

1 1/2 Cups Granola

1 1/2 Cups Toasted Pecans


Start with your butter at room temperature.

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In an electric mixer cream butter and brown sugar until smooth.

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It should resemble this.

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Then add the egg and two tablespoons of pure vanilla extract and beat well. I place heavy emphasis on PURE!  Never, ever, ever use the imitation stuff when it comes to vanilla extract. There’s always a way to pinch a penny when it comes to stocking your shelves but, a good vanilla extract is something you should never skimp on. It’s illegal in all states to purchase imitation vanilla. Well, maybe not illegal but highly unacceptable in my book. I promise if you convert to pure vanilla extract heaven will open and the angel’s will sing at the aroma of your kitchen when you bake. Now that’s a fact!

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Add the dates to the cream mixture and mix well. Allow the dates to rest for 5 minutes. You want to give them time to soften. Then, turn your mixer back on and beat for 3 minutes or until your mixture is very light and creamy.  Combine the flour, baking soda, salt and baking powder in a small bowl, breaking up any lumps.

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Stir the flour mixture into the cream mixture and mix well.

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Next, stir in the grated coconut, toasted pecans and granola.

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These are the brands I use and  I’ve found that they work best.  The cheaper coconut or store brand is usually dryer and it tends to make a dryer cookie. Also, do not substitute the granola with regular oatmeal. That’s a no-no too! Purchase plain granola or honey granola making sure it’s not filled with berries and nuts. I’ve tried all of these faux-pas and they make the cookies less desirable!

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This is what your mixture should look like at this point.  Now, scoop the dough onto a parchment paper lined cookie sheet. Depending on the size of your scoop you should yield 18-24 cookies.

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I used a 1.63 oz disher to scoop my cookies. Here’s a link.disher

 There are several different sizes. This scoop makes a medium sized cookie. Not near as big as the bakery size cookies we sold at Sweet P’s but still a good sized cookie.  On another note, I still don’t understand why they call this little contraption a disher! Why not just call it a scoop. It scoops stuff like ice cream, cookie dough and cupcake batter not “dishers” it!

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Pat the dough down. One good pat is sufficient, don’t press flat. If you do so, the cookie will bake flat and these cookies taste best a little thick. Bake at 350 degrees 12-15 minutes.

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Remove  the pan from the oven when they look like this. You want them to be a golden color on the edges.

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Immediately remove the cookies from the pan and allow them to cool on a wire rack. Or you could pour yourself up large glass of milk and enjoy them hot!  That’s my preference!

Kadra

 

 

 

 

 

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