Oatmeal Peanut Butter Chocolate Chip Cookies

chocolate chip peanut butter M & M cookies Everybody has a signature cookie – the go-to recipe that never fails.

This one is mine.

The original recipe “Oatmeal Crispies” came from my Grandma Griner and were a staple in her kitchen when my mom was growing up.

Later they were a staple in my mom’s kitchen. She added chocolate chips and would often bake them as bars.

Now that I’m the mom – I did some more substituting to make them my own.

I added peanut butter in place of some of the margarine and I added baking powder.

The result is my signature cookie – and it is a staple in my kitchen!

Peanut Butter Oatmeal Chocolate Chip Cookies  (aka Auntie M Cookies)

1 cups peanut butter
1 cup butter or margarine
2 cups brown sugar
4 eggs
2 teaspoons vanilla
3 cups flour
2 teaspoons soda
2 teaspoons baking powder
1 teaspoon salt
6 cups oatmeal
2 cups chocolate chips or M & M’s or combination

Cream together the peanut butter, margarine, white sugar and brown sugar.

Add the eggs one at a time, beating well after each. Add the vanilla.

In a separate bowl mix the flour, soda, baking powder, salt and oatmeal.  Add to the creamed mixture and mix well. The dough will be very thick.

Stir in the chocolate chips and M & M’s.

Drop by teaspoonful on ungreased cookie sheets and bake at 350 degrees for 6-8 minutes or until just starting to brown.

You can grind the oatmeal in the blender before you add it to the flour mixture. It gives a great oatmeal flavor without the extra chewiness.

These travel well and keep really well in the freezer.

Enjoy!

Chocolate Fudge Birthday Cake

Feathery Chocolate Fudge CakeI can’t believe it is Buddy’s 9th birthday already! When did my baby turn nine? It seems like yesterday I was watching him take his first steps and now he’s reading Redwall books, writing in cursive and begging to drive the 4 wheeler by himself.

At least he is still young enough to enjoy a traditional birthday cake – chocolate cake with Cool Whip frosting and decorated with M & M’s and his own Lego creations.

This year I tried a new chocolate cake recipe – Feathery Chocolate Fudge Cake – from the Better Homes and Garden Cookbook.

Although it had great flavor, it didn’t quite live up to it’s “feathery” name. It seemed a little dense and heavy to me – but Buddy didn’t seem to mind – he loved it as did the rest of the birthday party guests!

Feathery Fudge Cake

2/3 cup soft butter of margarine
1 3/4 cup sugar
2 eggs
1 teaspoon vanilla
2 1/2 1-ounce squares unsweetened chocolate (melted and cooled)
2 1/2 cups sifted cake flour
1 1/4 teaspoons soda
1/2 teaspoon salt
1 1/4 cup cold water

Cream together butter, sugar, eggs, and vanilla till fluffy (beat 5 minutes at high speed on mixer, scraping bowl occasionally to guide batter into beaters, or beat 5 minutes by hand).

Blend in chocolate.

Sift flour with soda, and salt; add to creamed mixture alternately with cold water; beat after each addition.

Bake in 2 paper-lined  9 X1-1/2 inch round pans in moderate oven (350 degrees) 30 to 35 minutes or till done. (We used a 9 x 13 pan, would have made a difference in the texture of the cake.)

Cool on wire rack for 10 minutes. Remove from pans and cool completely. Frost with your favorite frosting. (I use extra creamy Cool Whip – it’s fast, easy, and no-fail!)

Enjoy!

Chocolate Peanut Butter Pizza

chocolate peanut butter pizzaWith our weekly “Family Night” also comes the need for a weekly yummy treat. This week’s treat was an experiment that worked really well according to our very own peanut butter aficionado.

Although it was a little too peanut buttery for some in the audience., I’m  not worried! Those of us who loved it will be enjoying it for several days!

Chocolate Peanut Butter Pizza

Crust:

Cream together:

1/2 cup peanut butter
1/2 cup shortening
1 1/3 cup of sugar
2 eggs
1 1/2 teaspoon vanilla

In separate bowl combine:

2 cups four
1/3 cup cocoa
2 teaspoon baking powder

Combine alternatively dry mixture alternately with 1/3 cup milk.

Press the dough out into a greased inch pizza pan. Bake at 375 degrees for 15 minutes or until the center is set. Cool Completely.

Topping:
Beat together:

8 ounces of softened cream cheese
1 cup powdered sugar
1/2 cup creamy peanut butter

Fold in 1 cup of Cool Whip

Spread over cooled crust. Sprinkle with M & M’s and honey roasted peanuts. Cut into wedges or squares and enjoy!

This will serve a crowd, but store any left-overs the fridge.