Grandma's Peanut Butter Cookies

A lot of the memories that we collectively shared at my Grandma's funeral revolved around food. Delicious, southern, comfort food to be exact. One of my dad's cousins who attended the funeral was sweet enough to make peanut butter cookies from a recipe my Grandma gave her in 1968. She sent each of us home with a bag of these cookies and then emailed the recipe to my mom to share.

This week I had a chance to whip up a batch, and no lie, these really are the best peanut butter cookies. The recipe calls for 1 cup of fat. I used butter. REAL butter, no fake stuff here. If memory serves me, I'm pretty sure Grandma always used butter when I was a kid.

When I was making my batch, Jack wandered into the kitchen, looked in the mixing bowl and told me that my cookie batter was dirty. I guess the peanut butter made it look too dark for his liking.

I used my hands to roll the batter into balls and then Jack helped me press the fork into the balls to flatten them. He quickly got over his dislike of the "dirty" batter, first licking the beater clean and then devouring every cookie he could get his hands on. He told me they turned out better than he expected.

The funeral was just over two weeks ago, but through food, I am still remembering Grandma.

Grandma's Peanut Butter Cookies, circa 1968
Ingredients

2 1/2 cups flour

1/2 tsp salt

1/2 tsp baking soda

1 cup fat (I used real, unsalted butter)                                            

1 cup peanut butter (I used natural, but any brand, chunky or smooth works)

1 cup sugar

1 cup brown sugar

2 eggs

 

Directions

Mix butter, peanut butter and sugars.

Add eggs and beat well.

Stir in dry ingredients

Roll into 1-inch balls (or drop by tsp).

Flatten with fork (you can dip the fork in cold water or sugar)

Bake at 375 for 10 minutes until light brown.

Enjoy! 

To Me, Christmas Is...

Daniel and I have never been big on Christmas in terms of the grandiose gift giving. My brother would tell you that we are too cheap and my sister would probably be nicer and say that we are just frugal. The truth is I have always had a hard time buying into the "buying" that seems to follow Christmas.

So instead of expensive gifts, we give our time; we give our love; and generally we give homemade cookies. 

This year I narrowed down the baking to three recipes: Brownie-Covered Oreos {found at Picky Palate}; Peanut Butter-Pretzel Treats {based on this recipe found at Simply Modern Mom}; and finally Mexican Wedding Cookies {also called Russian Tea Cakes by some, from the Joy of Baking}. 

I had seriously considered adding a fourth recipe of Chocolate Gingerbread cookies from Goodlife Eats, but I decided to nix it at the last moment. I'm glad I did because 10 hours of baking was ENOUGH.

After it was all said and done, I was tired. 

I think Sophie was worn out from watching me bake all day.

Everything but the Kitchen Sink Cookies

Our first snow in Hollywood, Alabama {December 12, 2010}

With all of the cold weather over the last couple of days, I got a hankering for some warm cookies. After looking through my pantry and surfing the internet, I decided to modify this Pumpkin Oatmeal Cookies recipe that I found on Annie's Eats. The end product was excellent, though craisins would have been a good addition.

Here is my modified version of the recipe:

Ingredients: 
1 cup all-purpose flour
1/2 tsp. baking soda
1 tsp. ground cinnamon
1/4 tsp. ground ginger
1/8 tsp. ground cloves
1/8 tsp. grated nutmeg
Dash of allspice
1/4 tsp. salt
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup brown sugar, packed
1/2 cup granulated sugar
1 large egg
1 tsp. vanilla extract
1/2 cup pumpkin puree
3/4 cups old-fashioned oats

3/4 cup white chocolate chips
3/4 cup chopped pecans

1/2 cup shredded coconut

Directions:

• Preheat the oven to 350˚ F.  Line baking sheets with parchment paper.
• In a medium bowl, combine the flour, baking soda, spices and salt. 
• Whisk to blend.  
• In the bowl of an electric mixer, beat together the butter and sugars on medium-high speed until light and fluffy, about 3 minutes.  
• Blend in the egg and vanilla.  
• Beat in the pumpkin puree until well incorporated.  
• With the mixer on low speed, mix in the dry ingredients just until incorporated.  
• Beat in the oats until combined.  
• With a rubber spatula, fold in the chocolate chips, shredded coconut and chopped pecans until evenly mixed.
• Drop in small scoops (about 1½-2 tablespoons) onto prepared baking sheets, spaced 2-3 inches apart.
• Bake 12-14 minutes, or until the cookies are lightly browned.  
• Allow to cool on the sheets about 5 minutes, then transfer to a wire rack to cool completely.  
• Store in an airtight container {AND send the extras to work with your husband so you don't eat 2 dozen cookies by yourself}.

Makes about 24 cookies

Overwhelmed

Taking a moment to feel overwhelmed and indulge in a cookie {or three}.

Oatmeal Chocolate Chip and Pecan Cookies 

Recipe from Smitten Kitchen

Makes about 3 dozen cookies

8 tablespoons unsalted butter, at room temperature
3/4 cup sugar
1 cup light brown sugar, firmly packed
1 teaspoon salt
1 teaspoon vanilla extract
2 large eggs
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground clove (I did not have this ingredient, so opted for all spice instead)
1 cup quick-cooking oats (I didn't  have quick-cooking oats, so I used the regular kind, this may have contributed to their flatness)

 2 cups chopped pecans (I used what I had on hand - about 1 cup)
2 teaspoons freshly grated orange zest (I substituted 1 tsp of orange extract - the orange gives a beautiful, unexpected flavor to the cookie)
12 ounces semisweet chocolate chips (I used 6 oz because that is all I had on hand. They turned out really chocolaty and I am thankful I didn't use the full amount) 

Preheat oven to 350°F

Line a large cookie sheet with parchment.

Beat the butter in a bowl until light and fluffy.

Add both sugars, salt, and vanilla, and beat until well mixed (about three minutes).

Stir in eggs, one at a time.

Sift together the flour, baking soda, cinnamon, nutmeg, and clove in a separate bowl.

Add half of the flour mixture to the butter with the mixer on low speed. Once the flour has been incorporated, add the second half. 

Stir in the oats, pecans, orange zest, and chocolate chips. 

Drop the dough, by the tablespoon, onto the cookie sheet and bake for 10 to 12 minutes or until golden. (I actually had to bake each batch for closer to 20 minutes and mine turned out huge and super flat. But they are oh-so-scrumptious). 

Remove from the oven and cool the cookies on a rack. 

Store at room temperature in a cookie jar or other airtight container.