When the Clan gathers . . . we’ll need cookies!

5 Oct

When everyone shows up at my parents for the holidays, we can be twenty (plus or minus) mouths to feed. The ‘younger’ generation now ranges in age from 12 — 23, some at the ‘hollow-leg’ stages of their development. I think Thanksgiving may be our favourite holiday gathering — a great feast, no present exchange or elaborate decorating, casual clothing, usually pleasant weather that allows for a walk in the conservation area or even barbequing the turkey on the grill.

“Many hands make light work,” says Savvy’s Mom (probably the reason she had 5 kids). So while Mom still organizes everything, we have been allowed to fill in our own contributions. I’ve made the fresh cranberry sauce for the turkey meal, will bring some tomato butter I canned late in the summer to serve with the roast beef dinner and I’ve baked cookies to serve for lunches.

Just Baked Goodness

I have not been pleased or proud of most of my cookie-making attempts. I usually manage to over-bake them, leading to a dry, too crisp treat. Not the sort of cookie I like to eat.

Gave a new recipe a whirl. I figured it couldn’t be any worse than others I’ve tried. This cookie is an amalgam of the three most popular types — oatmeal, peanut butter and chocolate chip. I’m not certain how long I’ve had this clipping or even the source of the recipe Peanut Butter Oatmeal Choc Chip Cookies.

Cream peanut butter, softened butter and vegetable shortening

It might have been from a margarine manufacturer, as the recipe called for 1 cup (250 mL) soft margarine. Instead I used ½ cup (125 mL) unsalted butter, softened, and ½ cup (125 mL) all-vegetable shortening.

Preheat oven to 350°F. Set one rack a third of the way down in your oven and another a third up from the bottom of the oven. Cut parchment paper to fit two cookie sheets.

In a large mixing bowl, place the butter, shortening and 1 cup (250 mL) of smooth peanut butter.

Whisk together dry ingredients

In a separate bowl, whisk together 2 cups (500 mL) Quick Cooking oats, 2 cups (500 mL) all-purpose flour, 1 tsp (5 mL) baking powder, 1 tsp (5 mL) baking soda and 1/4 tsp (1.25 mL) salt (which I eliminated, given the saltiness of the peanut butter). Set aside.

Beat in white & brown sugars, eggs & vanilla

Using an electric mixer on medium speed, beat the butter, shortening and peanut butter until smooth. Add 1 cup (250 mL) granulated white sugar and 1 cup (250 mL) firmly packed dark brown sugar and beat in until well mixed. Then add 2 large eggs and 2 teaspoons (10 mL) vanilla extract and beat into the sugar-fat-peanut butter mixture.

Beat in flour mixture just until blended

Beat in the flour mixture (in smaller amounts if you are using a hand mixer instead of a stand mixer) just until it is blended into the batter. Stir in 12 oz (355 g) semi-sweet chocolate chips with a wooden spoon or firm spatula.

Drop batter onto cookie sheets

Place rounded tablespoons of batter on your prepared cookie sheets about 2″ apart. Bake in a 350°F oven, moving your bottom cookie tray to the top rack and top to the bottom rack. My oven runs a little hot, so I baked my batch at 325°F for 6 – 7 minutes per rack until the cookies where lightly golden on top and firm around the edges.

When baked to your liking, remove sheets from the oven and, using a lifter, place cookies on racks to cool completely. Repeat until all batter is baked. The recipe suggests it will produce 6 dozen cookies and I think my yield was over 5 dozen. That’s about 3 cookies per person. I hope it’s enough!

The cookies were delicious when warm from the oven — good peanut butter flavour, soft

Still a little soft in the middle, when they came out of the oven.

in the middle but with a firm texture from the oatmeal, and almost too many chocolate chips. I would consider using less next time. For the sake of science, I tested a room-temperature cookie today and it was very tasty indeed. Not as good as warm, but good. The fat content is high . . . so wait until after your cholesterol test before baking these puppies.

To freeze your cookies, line a container with waxed paper. Place cookies in a single layer, cover with waxed paper and repeat until your container is full. Cover with a top layer of waxed paper. They will keep in the freezer about three months . . . as long as no one knows they’re there.

Advertisements

3 Responses to “When the Clan gathers . . . we’ll need cookies!”

  1. crazytraintotinkytown October 5, 2012 at 12:45 pm #

    They look lush

    • Susan at Savvy Single Suppers October 6, 2012 at 10:52 am #

      We’re about an hour away (here at Nana’s house) from the ultimate recipe test. If the nieces and nephews like the cookies, that will be the seal of approval.

Trackbacks/Pingbacks

  1. Blog-oliday! | Savvy Single Suppers - July 27, 2013

    […] a few things from my freezer — cookies and cream scones for shortbread. Made a mountain of muffins the other day . . . so some of those […]

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: