This past weekend I felt like baking cookies. Which becomes a little bit of a challenge because my boys are very into health and nutrition and working out. Which means that chances are good they won’t eat any cookies that I do bake – well maybe one. Just to try it. But I baked them anyway – 2 different kinds. Chocolate chip and peanut butter. Both recipes from The Southern Cookie Book by the editors of Southern Living and the Southern Living Test Kitchen. This cookbook actually is the third book in a series that also includes The Southern Cake Book and The Southern Pie Book. You can find all 3 books on Amazon.
First up – the Ultimate Chocolate Chip Cookies
This recipe calls for one whole 12 oz package of semisweet chocolate morsels. But I threw in some dark chocolate (70%) morsels for a little extra kick. I also used cane sugar instead of granulated sugar.
These are drop cookies, so while not super pretty, they are good. Here’s the recipe.
- Preheat oven to 350 degrees F. Beat butter and sugars at medium speed with an electric mixer until creamy. Add eggs and vanilla, beating until blended.
- Combine flour, baking soda and salt in a small bowl; gradually add flour mixture to butter mixture, beating until blended. Stir in chocolate morsels.
- Drop dough by tablespoonfuls onto lightly greased (with cooking spray) baking sheets.
- Bake, in batches, at 350 degrees F for 8 to 14 minutes or until desired degree of doneness. Transfer to wire racks and cool completely (about 20 minutes).
Next up – Outrageous Peanut Butter Cookies
So the first thing to note about these cookies is that they include a candy bar as part of the ingredients. Really? A candy bar in peanut butter cookies? Oh yeah!!!
The recipe only makes 8 cookies – so if you want a big batch you will have to double, double and double. But so worth it! Here’s the recipe:
- ¼ cup all-purpose flour
- ⅛ tsp baking soda
- ¼ cup firmly packed dark brown sugar
- 2 Tbsp butter, softened
- 2 tsp well-beaten egg
- ¼ tsp vanilla extract
- ⅓ cup extra- crunchy peanut butter
- 1½ Tbsp uncooked regular oat
- ½ (1.8 oz) chocolate-coated caramel-peanut butter-peanut candy bar, chopped
- parchment paper
- 1 Tbsp granulated sugar
- Preheat oven to 325 degrees F. Combine flour and baking soda in a small bowl.
- Beat brown sugar and next 3 ingredients at low speed with an electric mixer 1 minute or until blended. Add peanut butter, and beat 20 seconds or until blended. Add flour mixture; beat 30 seconds or until well blended. Stir in oats and chopped candy bar.
- Drop dough by heaping tablespoonsful 2 inches apart onto a parchment paper-lined baking sheet. Flatten dough slightly with bottom of a glass dipped in granulated sugar.
- Bake at 325 egrees F for 15 to 20 minutes or until lightly browned. Cool on baking sheet 2 minutes. Transfer to wire rack and cool completely (about 15 minutes).
So all’s well that ends well. At least that’s the saying. I really liked both cookie recipes. The peanut butter more than the chocolate chip. The chocolate chip were a little dryer and more dense that I like (I like thin and super crunchy). But the flavor was awesome. And my boys did try them. And . . . we’re still snacking on them a few days later.
All in all – it was definitely worth the effort.