Cookie Love Bloghop
If November is the month for thinking about baking pumpkin pie, then December is all about making cookies. So, I was really excited when I was invited to co-host this month’s Cookie Love Bloghop. All though December, a group of us food bloggers posting from all around the world are linking together all of our cookie recipe posts.
This weekend, all weekend, is the kickoff for Cookie Love, and we’ll all be posting our cookies for everyone to see through Sunday night. But that doesn’t mean there won’t be anymore cookies after that; cookies will be posted all month and linked through a cool tool called, simply enough, ‘linky tool’. Duh.
And you can join too! Link up any cookie recipe that you’ve posted on your blog the month of December 2011 to the rest of our posts. If you click on the below link, it will take you to a page with photos of all the cookies posted so far as part of Cookie Love. Each photo is linked to the blog that shares the recipe. Below the photos are instructions and a link for you to add your own cookie to the batch, so to speak. But don’t forget to link back to this post, so that your readers know to come stop by the #cookielove event! Oh, and our twitter hashtag is #cookielove.
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Check out the cookies by my amazing co-hosts:
Kimberly at Badger Girl Learns to Cook
Erin at Big Fat Baker
Salome at Bloc de recetes
Valerie at Bon a croquer
Terra at CafeTerraBlog
Lora at Cake Duchess
Karriann at Creative Cooking Corner
Three Cookies at Easily Good Eats
Georgie at Georgiecakes
Richa at Hobby and More
Deb at Knitsamatic
Mike at Mike’s Baking
Junia at Mis Pensamientos
T.R. at No One Likes Crumbley Cookies
Jessica at Oh Cake
Elizabeth at Queen’s Notebook
Linda at Savoring Every Bite
Reem at Simply Reem
Soni at Soni’s Food for Thought
Deanna at Teaspoon of Spice
Liz at That Skinny Chick Can Bake!!
Laura at The Art of Cooking Real Food
EA Steward at The Spicy RD
Raji at Vegetarian Tastebuds
And now for my first cookie recipe! (Drum roll)
I decided to kick off the month of Cookie Love with a recipe I got from my husband’s step-daughter, Robin. I’ve tweaked it a little bit, for example I’ve added chocolate chips, but it’s really her recipe. My husband and I were visiting Robin and her family over a year ago, and after a day of making pasta together with my little granddaughter, Robin whipped up these cookies while we were watching TV. I ate at least 10 of them in about 15 minutes.
Some food is delicious to eat and excites our senses, making us want more; some food is laced with a memory that takes us back to a comforting or happy day. These cookies, for me, are both. The combination of the chewy rolled oats, creamy peanut butter and chocolate nuggets is a perfect balance of flavors and textures. But the real gift in these cookies: every time I make them, I remember a rainy day spent in the kitchen with Robin and my little granddaughter, Natalie, making pasta for an amazing dinner and eating lots of these cookies afterwards.
Robin’s Oatmeal Peanut Butter Cookies
with Chocolate Chips
- Sometimes I like a thin crispy cookie, for example to go with ice cream. For that, I beat the butter and sugars together for a couple of minutes in a standing mixer, fitted with a paddle attachment. The butter should turn a slightly lighter, and will become fluffy. I add the egg, and continue beating for another minute or two, before folding in the dry ingredients.
- If you prefer a thicker, chewier cookie, just mix the ingredients together until they all come together into a dough, and no longer than that.
- You will have better baking results with a cheaper brand of peanut butter, such as Skippy, than with the healthier, natural, peanut butters.
- When removing the cookies from the oven, before reusing the baking pan, cool the pan off with running water before scooping more cookie dough onto it.
- The dough can be frozen in scoops for easy defrosting and baking off when you want a few!
- 1/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/4 teaspoon baking powder
- 1/2 cup unsalted butter, softened
- 1/2 cup peanut butter
- 1/2 cup agave nectar (or granulated sugar)
- 1/2 cup packed brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup quick cooking oats
- 1/2 cup chocolate chips, or more if preferred
- Preheat the oven to 350° F and place a silpat or a sheet of parchment paper on baking pan.
- Combine the flour, baking soda, baking powder and salt in a medium bowl and whisk it a few times to thoroughly distribute the baking soda and powder through the flour. Set aside.
- In the bowl of a standing mixer fitted with a paddle attachment, beat the softened butter for two to three minutes so that it’s lightened in color and fluffy. Add the sugars and peanut butter and beat to completely mix and add the egg and vanilla extract, and continue to beat for another two minutes for a crispier cookie. For a chewier cookie, please refer to the Cook’s Notes above.
- Fold in the dry ingredients gradually on the lowest setting of your mixer, or by hand. Fold in the oats and chocolate chips by hand.
- Using an ice cream scooper, scoop the dough onto the prepared baking sheets. Bake for 8 – 10 minutes.