Lovin' From the Oven

Day 12: Flourless Monster Cookies

by 2 Comments

IMG_3540

Day 12: Flourless Monster Cookies.

I just finished up making all of my dough for next week’s holiday baking. This is the first year that I’ve done it in my apartment (usually, I prepare and bake everything at my parent’s house, where they have ample counter space and a double oven). It was quite the challenge! I’ve learned a couple of things from spending all day in my kitchen…

IMG_3541

1. I need a bigger kitchen. My kitchen has no counter space and probably measures around 9×6 feet. Believe it or not, this isn’t the smallest kitchen that I’ve had. It’s definitely not big enough for my holiday baking! I’m worried about next week, when I actually have to bake all the dough. Where are all the cookies going to go? I told my DH that I’m okay with a house that has 50% kitchen, 50% living space. That’d actually be ideal for me.

IMG_3544

2. I also need a bigger KitchenAid. I have the standard artisan series that comes in holding 5 quarts, but my dough practically spills out of the sides of the bowl for my double batches. It’s wonderful for my daily baking, but for the holidays, it’s just not cutting it.

IMG_3547

3. I go through A LOT of eggs, sugar, and flour. I’m a little weakling and those 25 pound bags of flour of Costco are a hazard in the kitchen when I’m trying to refill my flour container by myself.

IMG_3535

I found mini M&M’s in holiday colors and instantly snagged three bags for my baking this year. Score! These cookies are a peanut butter lover’s dream. I’d recommend baking for a little longer than the recommended time, though. Mine still came out a little undercooked. This recipe may not have any flour in it, but the oats sub in just fine.

Recipe from Show me the Yummy

Print
Flourless Monster Cookies

Ingredients

  • 3 eggs, room temperature
  • 1 and ¼ cups packed dark brown sugar
  • 1 cup granulated sugar
  • ½ teaspoon salt
  • ½ teaspoon vanilla extract
  • 1 and ½ cup creamy peanut butter
  • 1 stick unsalted butter, softened (1/2 cup)
  • 1 ½ cup M&M's
  • 2 teaspoons baking soda
  • 4 and ½ cups instant oats

Directions

  1. Start by whisking together room temperature eggs, brown sugar, and granulated sugar.
  2. Once the eggs and sugars have combined, stir in salt, vanilla extract, peanut butter, and room temperature butter. Mix this until the peanut butter and butter have been fully incorporated.
  3. Now, stir in M&M's, chocolate chips, baking soda, and oatmeal.
  4. Cover and chill for at least 2 hours.
  5. Preheat your oven to 350 degrees F.
  6. Scoop your cookie dough onto a prepared baking sheet and bake for 8 minutes. Remove from the oven and let set for 3 minutes.
https://lovintheoven.com/day-12-flourless-monster-cookies/

Day 3: Mama’s Peanut Butter Cookie

by Leave a Comment

IMG_2128

Day 3: Mama’s Peanut Butter Cookie. In all seriousness, I think that peanut butter cookies are the easiest cookies to make. There aren’t that many ingredients and it usually turns out perfect, no matter what the recipe. That’s why I don’t necessarily have a “go-to” peanut butter cookie recipe yet. They’re all good!

IMG_2132

These are no exception to that assumption. They’re sweet with a hint of salty, packed full of peanut butter flavor, thick, and practically melt in your mouth. If that doesn’t describe a good peanut butter cookie, then I don’t know what does.

IMG_2126

I like the addition of rolling the dough into sugar prior to baking. Peanut butter cookies are better to me when they’re just a tad bit on the sweeter side.

IMG_2123

Recipe from ERecipe Cards

Print
Mama’s Peanut Butter Cookie

Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup white sugar
  • 1/2 cup (packed) brown sugar
  • 1 egg
  • 1 tsp vanilla
  • 2 tbsp milk
  • 1/2 cup peanut butter
  • 1 3/4 cup flour
  • 1/2 tsp salt
  • 1 tsp baking soda
  • extra sugar, for rolling

Directions

  1. Preheat oven to 350 degrees.
  2. Cream together the shortening and sugars. Add the egg, vanilla, and milk.
  3. Mix in the peanut butter.
  4. Slowly stir in the flour, salt, and baking soda until just combined.
  5. Make rounded teaspoons (or tablespoons, depending on how big of cookies you want) of dough and roll the balls in additional sugar.
  6. Place on cookie sheet and gently press with a fork twice, making a criss cross pattern. Bake for 10-12 minutes.
https://lovintheoven.com/mamas-peanut-butter-cookie/

Jif Irresistible Peanut Butter Cookies

by 5 Comments

IMG_2190

Jif® Peanut Butter sent over a little package so that I could try their Irresistible Peanut Butter Cookie recipe for myself. I received Jif peanut butter, Crisco shortening sticks, and Pillsbury All Purpose Flour. All I needed to add were ingredients that were commonly found in my pantry.

IMG_2193

The dough came together quickly. It was fluffy, creamy, and easy to scoop. Not only that, but it was really easy to work with. It wasn’t sticky, held its shape, and didn’t crumble. That’s all I ask for in a cookie dough.

IMG_2208

The cookies didn’t spread much (if even at all) during baking, so I was able to bake a lot on a single baking sheet since I made them pretty small. They held the signature criss cross imprint of the fork without a hitch. My DH loved this recipe. He ate cookie after cookie and kept asking what was in them since he was worried I was tricking him with secret ingredients. No secret ingredients here… just some good creamy peanut butter!

IMG_2166

There was a huge difference in baking them at 7 or 8 minutes, though. I’m guessing it was because of the size of my cookies. The cookies that baked for 7 minutes turned out to be much softer and practically melted in your mouth. The ones baked for 8 minutes were by no means hard, they just had more of a crumble. I preferred the 7 minute cookies and my DH preferred the 8 minute cookies.
All in all, this is a wonderful staple recipe for peanut butter cookies. You can add chocolate chips to the batter, top them with a little candy morsel, or even roll them in sugar prior to baking for a sweeter taste.
 
Print
Jif Irresistible Peanut Butter Cookies

Yield: 3 dozen

peanut butter recipe from JIF: http://www.jif.com/Recipes/Details/960

Ingredients

  • 3/4 cup Jif® Creamy Peanut Butter
  • 1/2 stick Crisco® Baking Sticks All-Vegetable Shortening
  • Or 1/2 cup Crisco® All-Vegetable Shortening
  • 1 1/4 cups firmly packed brown sugar
  • 3 tablespoons milk
  • 1 tablespoon vanilla extract
  • 1 large egg
  • 1 3/4 cups Pillsbury BEST® All Purpose Flour
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon salt

Directions

  1. HEAT oven to 375°F. Combine peanut butter, shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg. Beat just until blended.
  2. COMBINE flour, baking soda and salt. Add to creamed mixture at low speed. Mix just until blended. Drop by rounded tablespoonfuls 2-inches apart onto greased baking sheet. Flatten slightly in a crisscross pattern with tines of fork.
  3. BAKE one baking sheet at a time 7 to 8 minutes, or until set and just beginning to brown. Cool 2 minutes on baking sheet. Remove cookies to cooling racks to cool completely.
https://lovintheoven.com/jif-irresistible-peanut-butter-cookies/

This is a sponsored post, but the opinions expressed are my own.

Categories