Today is National Cookie Day. I was going to blog about something else this week, but when I learned today’s official cookie designation I knew a change was in store.
Gotta admit I’m a bit of a cookie fan, and can honestly say there are few cookies I don’t like. Luckily I don’t live near a Panera Bread Company because I think I could live on their shortbread cookies alone. That’s always a stop whenever I’m in the city running errands. And, of course, I don’t buy just the one kind of cookie. I have to buy several types–chocolate, frosted, etc.–for the next few days’ treats since there isn’t a Panera near my home.
Shortbread cookies aren’t that hard to make, I know, but I’m the only one in the house who loves them. So if I make a big batch I end up eating most of them myself. Oh, the lengths I go to avoid letting food go stale 🙂
I do always make Ghiradelli shortbread cookies with the chocolate drops around this time every year. I buy the big box that makes three dozen, and even if hubby comes by and swipes some of the chocolate drops, I bake and eat the ‘naked’ shortbread because I’m a mom and I never want anyone or anything (even a cookie) to feel unloved.
The beauty of the Ghiradelli system is that the batches are all separated in the box, so I can just pullout one pack and make only one dozen at a time. Or a whole box if I’m headed for a holiday party.
I adore any kind of cookies with nuts, and a true butter fan when it comes to making cookies. I also love most chocolate cookies, except for the no-bake kind. I’ve never been a fan of no-bake cookies or instant pudding. Just one of my many quirks.
But the cookies I make the most are my famous Peanut Butter Oatmeal Choco Chunk cookies. These cookies are easy to justify since the kids and I tell ourselves there’s protein from the peanut butter, fiber from the oatmeal, antioxidants from the chocolate and even a dab of calcium. Yes, we know we’re fooling ourselves, but we’re happy and that all that really matters, right?
In honor of National Cookie Day I’m going to post this favorite cookie. The original recipe was on a box of oatmeal, but I’m giving you my adapted recipe here. I put extra notes in parenthesis in case you want to change it back to the original and adapt to your own taste. This is the cookie version that rapidly disappears around my house.
Ritter Ames’s Peanut Butter Choco-Chunk Oatmeal Cookies
- ¾ cup packed brown sugar
- ¾ cup honey (the original recipe didn’t call for honey and had 1 ¾ cup brown sugar instead—but I like the split, so that I get the sweet taste honey adds, while still getting the brown sugar kick)
- 1 cup crunchy peanut butter (the original said creamy; I just like nuts)
- 6 Tablespoons butter softened (if I use margarine I use “I Can’t Believe It’s Not Butter” in cube, not soft tub margarine)
- 3 eggs, slightly beaten
- 1 ¾ teaspoons baking soda
- 1 teaspoon vanilla extract
- 3 ¾ to 4 ½ cups quick oats (not instant, but the kind that cooks in a couple of minutes), I add oats until I get the consistency I want—usually it’s around 4 cups because of the honey
- 1 bag of Nestle’s Chunks semi-sweet pieces. (original recipe suggested adding regular chocolate chips or candy pieces).
Preheat oven to 350?F.
Beat sugar, peanut butter, and butter until creamy. Add eggs, baking soda, and vanilla, mix well. Blend in oats and chocolate chunks.
Drop by tablespoons onto cookie sheet sprayed with cooking spray like Pam (original recipe said to use ungreased, but chunks will make it stick).
Bake 10 to 12 minutes. Let stand 5 minutes before removing to racks to cool. Makes 2 dozen 4-inch cookies.
Grab a glass of milk and enjoy!
What’s your favorite cookie(s)? Tell us about it in the comment section. We’d love to hear.