Chewy Peanut Butter Cookies Recipe (ATK)

 Dry ingredients:

2 cups all purpose flour (250 g)

1 tsp baking soda

1 tsp salt

1/2 cup roasted peanuts (chopped) (60 grams)

3/4 cup dark chocolate chips/chunks for the bar cookie version)

 

Wet ingredients:

1.5 cups brown sugar (275 g)

1 cup creamy peanut butter (250 g) (I used Jif)

2 Tbs honey (45 g)

1 tsp vanilla extract

4 Tbs melted butter (53 g)

2 eggs

 

 

Whisk together dry ingredients.

Whisk together wet ingredients.

Add dry to wet ingredients.

Fold until just combined.

Scoop and roll into ball. (24 cookies, about 45 grams each)

Flatten to 2 inch diameter.

 

Bake at 350°F for 10-12 minutes (rotate halfway)

For bar cookies:

Strongly consider adding:

3/4 cup dark chocolate chips/chunks

Then:

Line 13 x 9 pan with Parchment paper. (cut corners at 45 degree angles, then slip into place.)

Press into pan with wet fingers.

Bake 18 - 22 minutes. (Rotate pan at 10 minutes or so.)

You can test with toothpick, should come out with just a few crumbs or none.

(I used all clad pan, so your time may vary.)

Total 3800 cal; 160 per cookie.

Adapted from

https://www.youtube.com/watch?v=NVe41gu3fpw

Jam Thumbprint Cookies (Ina Garten and Hana)

 Hana from Bon Appetit’s take on Ina Garten’s recipe

• 3/4 pound (3 sticks) unsalted butter, at room temperature
• 1 cup sugar
• 1 teaspoon pure vanilla extract
• 3-1/2 cups all-purpose flour
• 1/4 teaspoon kosher salt
• 1 egg beaten with 1 tablespoon water, for egg wash
• 7 ounces unsweetened coconut, processed to small bits (like Trader Joe’s)*
• Raspberry and/or apricot jam

Preheat the oven to 350 degrees.

In an electric mixer fitted with the paddle attachment, cream together the butter and sugar until they are just combined and then add the vanilla. Separately, sift together the flour and salt. With the mixer on low speed, add the flour mixture to the creamed butter and sugar. Mix until the dough starts to come together. Dump on a floured board and roll together into a flat disc. Wrap in plastic wrap and chill for 30 minutes.

Roll the dough into 1-1/4 inch balls. (If you have a scale, they should each weigh 1 ounce.) Dip each ball into the egg wash and then roll it in coconut. Place the balls on an ungreased cookie sheet and press a light indentation into the top of each with your finger. Drop 1/4 teaspoon of jam into each indentation. Bake for 20 to 25 minutes, until the coconut is a golden brown. Cool and serve.

*This is Hana’s variation from using sweetened shredded coconut

Copyright 2002, Barefoot Contessa Family Style by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved

 

Ultranutty Pecan Bars (Adapted from America’s Test Kitchen)

 Original Recipe source: Ultranutty Pecan Bars | America's Test Kitchen

 Makes 24 bars

 TIME 1 hour, plus 1½ hours cooling

 A couple notes:

·       This did not work in our stainless steel All-Clad 13 x 9 pan. The cookie layer didn’t brown. A cheap darker pan from TJ Maxx ($7) worked great.

·       I ran out of light corn syrup for my second batch and used dark corn syrup and I thought it was better.

·       I thought the original crust recipe wasn’t enough. Too thin for me, so I used the “Crust x 1.25” measurements below, and that was better.

INGREDIENTS

Crust

1 ¾ cups (8 3/4 ounces) all-purpose flour

6 tablespoons (2 2/3 ounces) sugar

½ teaspoon salt

8 tablespoons melted

 

Crust x 1.25 (Recommended):

All-purpose flour | 273.75 grams

Sugar | 93.75 grams

Salt | 3.75 grams

Unsalted butter, melted | 141.75 grams

 

Topping

¾ cup packed (5 1/4 ounces) light brown sugar

½ cup light dark corn syrup (164 grams)

7 tablespoons melted and hot

1 teaspoon vanilla

½ teaspoon salt

4 cups (1 pound) pecan halves, toasted

½ teaspoon fancy flake salt, like Malden’s (optional)

BEFORE YOU BEGIN

It is important to use pecan halves, not pieces. The edges of the bars will be slightly firmer than the center. If desired, trim 1/4 inch from the edges before cutting into bars. Toast the pecans on a rimmed baking sheet in a 350-degree oven until fragrant, 8 to 12 minutes, shaking the sheet halfway through.

INSTRUCTIONS

FOR THE CRUST: Adjust oven rack to lowest position and heat oven to 350 degrees. Make foil sling for 13 by 9-inch baking pan by folding 2 long sheets of aluminum foil; first sheet should be 13 inches wide and second sheet should be 9 inches wide. Lay sheets of foil in pan perpendicular to each other, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan. Lightly spray foil with vegetable oil spray.

 

Whisk flour, sugar, and salt together in medium bowl. Add melted butter and stir with wooden spoon until dough begins to form. Using your hands, continue to combine until no dry flour remains and small portion of dough holds together when squeezed in palm of your hand. Evenly scatter tablespoon-size pieces of dough over surface of pan. Using your fingertips and palm of your hand, press and smooth dough into even thickness in bottom of pan.

 

FOR THE TOPPING: Whisk sugar, corn syrup, melted butter, vanilla, and salt together in medium bowl until smooth (mixture will look separated at first but will become homogeneous), about 20 seconds. Fold pecans into sugar mixture until nuts are evenly coated.

 

Pour topping over crust. Using spatula, spread topping over crust, pushing to edges and into corners (there will be bare patches). Bake until topping is evenly distributed and rapidly bubbling across entire surface, 23 to 25 minutes.

 

Transfer pan to wire rack and lightly sprinkle with flake sea salt, if using. Let bars cool completely in pan on rack, about 1 1/2 hours. Using foil overhang, lift bars out of pan and transfer to cutting board. Cut into 24 bars. (Bars can be stored at room temperature for up to 5 days.)

 

Pecan and Coconut Oatmeal Chocolate Chip Cookies Recipe from The Kitchen Magpie (aka Cowboy Cookies)

I added the weights for ease of preparation. Bar cookie option at bottom.

Ingredients

• 1 cup salted butter
• 1 cup white sugar (200 g)
• 1 cup brown sugar (170 g)
• 2 large eggs
• 1 teaspoon vanilla
• 1 1/4 cups flour (150 g)
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups flaked coconut (170 g) (I used unsweetened from Indian grocery store to cut the sweetness a bit.)
• 2 1/2 cups large flake oats (225 g)
• 1 1/2 cups chocolate chips (255 g)
• 1 1/2 cups toasted (coarsely chopped) pecans (180 g) (Could increase these a bit if skipping the chocolate chips.)

Instructions

• Preheat the oven to 350°F
• Cream the butter and sugars together with a mixer until light and fluffy. 
• Beat in the eggs, one at a time until combined. Add in the vanilla, mix in.
• Whisk together the flour, salt and baking soda.
• Add the dry ingredients into the wet, mixing thoroughly. Add the oats, combine. 
• Stir (by hand) in the coconut, pecans and chocolate chips until combined. (I did this all with the KitchenAid.)
• Form into balls and place onto baking sheets 2 inches apart. Bake in the 350 degree oven for 10-11 minutes, or until they are golden brown.
• Remove and let cook on the baking sheets for 10 minutes then place onto wire baking racks to cool completely.

Bar cookie option: Spread in 13 x 9 pan lined with parchment, bake at 350 for about 28 minutes. They were still jiggly when they came out but getting golden around edges. 

Nutrition

Calories: 171kcal 

Warm Chocolate-Chunk Blondie Bars Recipe | King Arthur Flour

Warm Chocolate-Chunk Blondie Bars Recipe | King Arthur Flour:

Ingredients

• 2/3 cup (10 tablespoons + 2 teaspoons) unsalted butter, melted
• 2 cups light or dark brown sugar, firmly packed
• 1/4 cup granulated sugar
• 1/2 teaspoon salt
• 1 tablespoon vinegar, white or cider
• 3 large eggs
• 1 teaspoon espresso powder
• 2 teaspoons Vanilla
• 2 1/2 teaspoon baking powder
• 2 3/4 cups King Arthur Unbleached All-Purpose Flour or King Arthur White Whole Wheat Flour
• 2 cups chocolate chips
• 2 cups (approximately) coarsely chopped nuts (pecans, walnuts, or almonds)

Instructions

1. Preheat the oven to 350°F. Lightly grease a 10" x 15" jelly roll pan or a 9" x 13" pan.
2. Combine the butter, sugars, salt, and vinegar, stirring to combine. If the mixture is hot from the melted butter, let it cool to lukewarm.
3. Add the eggs, espresso powder, vanilla, and baking powder, beating well.
4. Stir in the flour, mixing thoroughly, then the chocolate chunks and nuts.
5. Scoop the batter into the prepared pan, using your wet fingers to smooth the top.
6. Bake the bars for 30 minutes (for the jelly roll pan), or about 38 minutes (for the 9" x 13" pan), until the top is golden and shiny, and the center is just barely baked through. Use the sharp tip of a knife to peek into the center; it should be very damp, but not unbaked.
7. Remove the bars from the oven, and cool to lukewarm before cutting.
8. Store, well-wrapped, for 5 days, or freeze for longer storage.

Sugar Cookies - Wickerham Inn (via Phyllis)

1 cup sugar
1 cup powdered sugar
1 cup unsalted butter, softened
1 cup vegetable oil
Cream with mixer.

Add
2 eggs

Then add
1 tsp salt
1 tsp cream of tartar
1 tsp baking soda
4 cups flour - 1 cup at a time

Refrigerate at least 2 hours or overnight.
Roll in one inch balls, roll in sugar.
Place on cookie sheet and flatten with fork.
Bake at 350 for 10 - 12 minutes.

Peanut Cookies - Mrs. Kennedy's

1 cup packed brown sugar
1 cup soft butter
Cream together

1 egg - cream into above.

1 1/2 cup flour
1 1/2 t baking soda
1 1/2 t baking soda
Combine and add:
1 cup quick oats
1 cup flaked coconut
1 1/2 cup crushed corn or bran flakes

Stir in 1 cup spanish or other peanuts

Drop onto ungreased cookie sheets and flatten slightly with bottom of glass dipped in additional crushed corn/bran flakes.

Bake 10-12 minutes at 350. Makes 6 dozen

Drizzle with icing:
Melt 4 T butter
Add
2 cup powdered sugar
2 T hot water
1-2 tsp vanilla

Beat until consistency of glaze. Thin with few drops of water if necessary.

Coconut Macaroons

Makes about 4 dozen 1-inch cookies

Cream of coconut, available canned, is a very sweet product commonly used in piña colada cocktails. Be sure to mix the can's contents thoroughly before using, as the mixture separates upon standing. Unsweetened desiccated coconut is commonly sold in natural food stores or Asian markets. If you are unable to find any, use all sweetened flaked or shredded coconut, but reduce the amount of cream of coconut to ½ cup, omit the corn syrup, and toss 2 tablespoons cake flour with the coconut before adding the liquid ingredients. For larger macaroons, shape haystacks from a generous ¼ cup of batter and increase the baking time to 20 minutes.

Ingredients

• 1cup cream of coconut
• 2tablespoons light corn syrup
• 4 large egg whites
• 2teaspoons vanilla extract
• 1/2teaspoon table salt
• 3cups unsweetened, shredded, desiccated coconut (about 8 ounces)
• 3cups sweetened shredded coconut (or flaked), about 8 ounces

Instructions

1. 1. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 375 degrees. Line two cookie sheets with parchment paper and lightly spray parchment with nonstick vegetable cooking spray.
2. 2. Whisk together cream of coconut, corn syrup, egg whites, vanilla, and salt in small bowl; set aside. Combine unsweetened and sweetened coconuts in large bowl; toss together, breaking up clumps with fingertips. Pour liquid ingredients into coconut and mix with rubber spatula until evenly moistened. Chill dough for 15 minutes.
3. 3. Drop heaping tablespoons of batter onto parchment-lined cookie sheets, spacing them about 1 inch apart. Form cookies into loose haystacks with fingertips (see illustration 1, below), moistening hands with water as necessary to prevent sticking. Bake until light golden brown, about 15 minutes, turning cookie sheets from front to back and switching from top to bottom racks halfway through baking.
4. 4. Cool cookies on cookie sheets until slightly set, about 2 minutes; remove to wire rack with metal spatula.

Chocolate/tobacco cookies

Bring to a boil:
1/2 cup milk
1/2 cup butter
2 cups sugar

Take off heat and add:
3 cups oats
1 cup coconut
5 tablespoons cocoa
1 teaspoon vanilla.

You can add 1/2 to 1 cup peanut butter as well.

1/2 cup = 135g

3/4 cup =  180 g

1 cup = 270 g

Drop by teaspoons onto greased cookie sheet or wax paper.

Best Ever Buckeyes Recipe

40 -50 balls
1 1/2 cups peanut butter (400 g)
1/2 cup margarine or butter
1 lb powdered sugar
1 teaspoon vanilla

(I added 1.5 cups chopped Trader Joe blister peanuts, could've added more. 7/24/23)

1 1/2 cups chocolate chips
Crisco - or. learn how to temper chocolate!

1. Mix peanut butter, margarine or butter, powdered sugar, and vanilla in bowl (It helps to soften the margarine).2. Shape into 1" balls.3. Refrigerate balls.4. Meanwhile, melt chocolate with a bit of Crisco (so the chocolate will harden. Without Crisco, chocolate will remain soft.) in double boiler.5. Insert toothpick into refrigerated balls and dip into chocolate, leaving small area resembling a buckeye.6. Cool on wax paper and store in refrigerator or freezer