Breads and Pastries – Page 6 – Rants Raves and Recipes

July 14, 2015July 14, 2015

Chocolate Peanut Butter Cookies

Nothing goes better together than peanut butter and chocolate, and these cookies prove that.

Ingredients for Chocolate Peanut Butter Cookies

This recipe will produce 60+ cookies with a #100 scoop.

1 cup butter softened
1 cup Peanut butter
1 cup granulated sugar
1 cup brown sugar (packed)
2 eggs
1 tsp vanilla
1 tsp salt
1 tsp baking soda
3 cups all purpose flour
¹⁄3 cup cocoa powder

Directions for Chocolate Peanut Butter Cookies

Preheat oven to 350º

In the bowl of a mixer with paddle attachment, cream the butters. Once creamed beat in the sugars on slow until fully combined. Add the eggs one at a time, then add the vanilla.

In a separate bowl combine all the dry ingredients, Flour,salt and baking soda, and cocoa powder lightly mix and slowly add to the mixing bowl until a dough forms.

Using either a #60 or #100 scoop or a teaspoon place balls of batter on an ungreased cookie sheet. With a lightly floured fork gently press the balls flat with a crisscross pattern.

Bake in the center of the oven for 12- 15 minutes until the cookies are cooked through, allow to sit for a minute or two on the sheet pan before removing to a wire rack to cool completely.

Store in an air tight container, but do not store with any other type cookies.

Here are a few items to help make this recipe:
Zeroll Universal Small EZ Disher Food/Ice Cream Scoop, Orange
Artisan (2 pk.) Non-Stick Silicone Baking Mat Set w/Measurements
Artisan (2 pk.) Non-Stick Silicone Baking Mat Set w/Measurements
Artisan (2 pk.) Non-Stick Silicone Baking Mat Set w/Measurements

Oh! the indignity of it all, My favorite-Peanut Butter Cookies but with the dreaded chocolate added, so I can’t have any. I will sulk til they are gone!

Yum

Chocolate Peanut Butter Cookies

Ingredients

1 cup butter softened
1 cup Peanut butter
1 cup granulated sugar
1 cup brown sugar (packed)
2 eggs
1 tsp vanilla
1 tsp salt
1 tsp baking soda
3 cups all purpose flour
¹?3 cup cocoa powder

Instructions

Preheat oven to 350º
In the bowl of a mixer with paddle attachment, cream the butters. Once creamed beat in the sugars on slow until fully combined. Add the eggs one at a time, then add the vanilla.
In a separate bowl combine all the dry ingredients, Flour,salt and baking soda, and cocoa powder lightly mix and slowly add to the mixing bowl until a dough forms.
Using either a #60 or #100 scoop or a teaspoon place balls of batter on an ungreased cookie sheet. With a lightly floured fork gently press the balls flat with a crisscross pattern.
Bake in the center of the oven for 12- 15 minutes until the cookies are cooked through, allow to sit for a minute or two on the sheet pan before removing to a wire rack to cool completely.
Store in an air tight container, but do not store with any other type cookies.

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May 15, 2015

Oatmeal Raisin Cookies

I have often stated that there are certain recipes that really do not have a need to be reinvented because they are just that good. Quaker Oats “Vanishing Oatmeal Raisin Cookies” are one of those recipes.

This is a thick sticky dough that could possibly cause problems in the mixer if you aren’t careful, but it does produce a delicious soft chewy cookie. To circumvent the problem I always mix the raisins and oatmeal in by hand using a sturdy spoon. I have broken thin wooden spoons and bent thin metal mixing spoons trying to make this recipe.

The other secret to this recipe like so many cookie recipes is to use room temperature butter to cream with the sugars. If the butter is too cold it won’t give you the results you want.

Ingredients for Oatmeal Raisin Cookies

14 Tbs softened butter=1 ¼# stick + 6 Tbs
¾ cup firmly packed dark brown sugar
½ cup granulated sugar
2 whole eggs (room temperature)
1 tsp vanilla
1½ cups all-purpose flour
1 tsp baking soda
1 tsp cinnamon
½ tsp salt
3 cups Quaker Oats uncooked
1+ cups raisins

Directions for Oatmeal Raisin Cookies

Preheat oven to 350º

Place the softened butter and the sugars into a mixing bowl and cream until light and fluffy.

Add the eggs one at a time and combine thoroughly, then add the vanilla.

In a separate bowl combine the flour, salt, baking soda and cinnamon and mix completely.

Once the butter and sugars are creamed, on the lowest speed begin to add the flour mixture and continue until all the flour is incorporated and a soft dough is formed.

At this point remove the bowl from the mixer. Add the Oats and raisins and combine by hand until you have a uniformly mixed dough.

Using a tablespoon or a #40 or #60 scoop place balls of dough on to an ungreased cookie sheet leaving room between cookies as they will spread.

Bake in the center of the oven for approximately 10 minutes until they are a light golden brown.

Remove the cookie sheet from the oven and allow the cookies to cool and firm up for about 2 minutes on the sheet before removing them to a wire rack to cool completely.

Store in an air tight container and don’t worry about shelf life they won’t last that long.

Here are a few items to help make this recipe:
Calphalon Nonstick Bakeware, Baking Sheet, 2-Piece Set
Silpat AE420295-07 Premium Non-Stick Silicone Baking Mat, Half Sheet Size, 11-5/8-Inch x 16-1/2-Inch
Baker’s Secret 1061483 10-by-16-Inch Nonstick Cooling Rack, Set of 2

Och! lads and lassies a sporran full of these beauties would make even the dourest Scotsman smile! 5 paws and perhaps a wee dram to go with them!

Yum

Oatmeal Raisin Cookies

Ingredients

14 Tbs softened butter=1 ¼# stick + 6 Tbs
¾ cup firmly packed dark brown sugar
½ cup granulated sugar
2 whole eggs (room temperature)
1 tsp vanilla
1½ cups all-purpose flour
1 tsp baking soda
1 tsp cinnamon
½ tsp salt
3 cups Quaker Oats uncooked
1+ cups raisins

Instructions

Preheat oven to 350º
Place the softened butter and the sugars into a mixing bowl and cream until light and fluffy.
Add the eggs one at a time and combine thoroughly, then add the vanilla.
In a separate bowl combine the flour, salt, baking soda and cinnamon and mix completely.
Once the butter and sugars are creamed on the lowest speed begin to add the flour mixture and continue until all the flour is incorporated and a soft dough is formed.
At this point remove the bowl from the mixer. Add the Oats and raisins and combine by hand until you have a uniformly mixed dough.
Using a tablespoon or a #40 or #60 scoop place balls of dough onto ungreased cookie sheet leaving room between cookies as they will spread.
Bake in the center of the oven for approximately 10 minutes and they are a light golden brown.
Remove the cookie sheet from the oven and allow the cookies to cool and firm up for about 2 minutes on the sheet before removing them to a wire rack to cool completely.
Store in an air tight container and don't worry about shelf life they won't last that long.

Schema/Recipe SEO Data Markup by Yummly Rich Recipes

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If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site. It doesn’t cost you anything and we profit from the ads and purchases .

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

February 2, 2015

Date Filled Oatmeal Cookies

Date Filled Oatmeal Cookies

I was given a very sketchy recipe for these cookies. The recipe had been handed down and I was asked to see if I could come up with a successful rendition. The lady giving me the recipe had not been able to recreate the cookies her mother had made many years ago with the recipe as it was. A few experiments and I think we came up with a winner. I’ll see in a day or two when she tries them.

Ingredients for Date Filled Oatmeal Cookies

For the Filling:

8 oz Dates ( cut into small pieces)
1 cup raisins
3/4 cup granulated sugar
Juice of 1 lemon + (zest of lemon optional)
1 – 2 cups water
2 tsp corn starch

For the Oatmeal Cookies:

2½ cups all purpose flour
2 cup Oatmeal ( not instant)
1 cup shortening
1 cup granulated sugar
1 tsp salt
2 tsp cinnamon
2 tsp baking powder
1 cup buttermilk
Additional flour to work the dough if necessary

Directions for Date Filled Oatmeal Cookies

For the Filling:

In a small sauce pan place the dates, raisins,sugar, lemon juice and add enough water to cover the mixture.

Place on high heat and bring to a rapid boil and boil for about 15 minutes, continuously stirring to prevent the mixture from burning until the dates begin to break down and the liquid reduces and a thick sauce is made.

Remove from the heat and add the 2 tsp of corn starch mixed with 2 tsp of water into the filling and stir to combine and thicken.

Place the filling into a container with lid and refrigerate a few hours to overnight.

For the Oatmeal Cookies and Assembly:

In a bowl combine the flour,oatmeal, salt, cinnamon and the baking powder.

In a mixer cream the sugar and the shortening. Slowly add the dry ingredients, once combined add the buttermilk and mix until a dough forms.

Place the dough onto a well floured table and knead until a smooth not too sticky dough is formed ( you may have to add more flour).

Form the dough into a ball and place into a bowl and cover and let sit in the refrigerator 1 hour to overnight.

To Assemble:

Cut the dough into ¼’s, and roll the dough out to 1/4 to 1/8 inch thickness. Using a circular cookie cutter 2½ to 2¾ inches in diameter cut out circles, you will need two for every cookie.

Place half the circles on a greased sheet pan or a silpat covered pan. Spoon about 1 Tbs of the cooled filling into the center and cover with a second circle. Crimp the edges and cut a small vent hole in the top of the cookie.

Bake in the center of a 350º oven for approximately 20 minutes. Carefully place on a wire rack to cool. Store in an air tight container.

As an alternative you can bake the cookies in a single layer for about 12- 15 minutes until lightly browned, cool, then spread the filling over one and top with another like an Oreo.

Here are a few items to help make thios recipe:
Cuisinart 419-14 Contour Stainless 1-Quart Saucepan with Cover
Silpat AE420295-07 Premium Non-Stick Silicone Baking Mat, Half Sheet Size, 11-5/8-Inch x 16-1/2-Inch

A lot of work sticking stuff I can’t eat into cookies, but Dad did make a couple without the gooey stuff and they were pretty good so 5 paws.

Yum

Date Filled Oatmeal Cookies

Ingredients

For the Filling:
8 oz Dates ( cut into small pieces)
1 cup raisins
3/4 cup granulated sugar
Juice of 1 lemon + (zest of lemon optional)
1 - 2 cups water
2 tsp corn starch
For the Oatmeal Cookies:
2½ cups all purpose flour
2 cup Oatmeal ( not instant)
1 cup shortening
1 cup granulated sugar
1 tsp salt
2 tsp cinnamon
2 tsp baking powder
1 cup buttermilk
Additional flour to work the dough if necessary

Instructions

For the Filling:
In a small sauce pan place the dates, raisins,sugar, lemon juice and add enough water to cover the mixture.
Place on high heat and bring to a rapid boil and boil for about 15 minutes, continuously stirring to prevent the mixture from burning until the dates begin to break down and the liquid reduces and a thick sauce is made.
Remove from the heat and add the 2 tsp of corn starch mixed with 2 tsp of water into the filling and stir to combine and thicken.
Place the filling into a container with lid and refrigerate a few hours to overnight.
For the Oatmeal Cookies and Assembly:
In a bowl combine the flour,oatmeal, salt, cinnamon and the baking powder.
In a mixer cream the sugar and the shortening. Slowly add the dry ingredients, once combined add the buttermilk and mix until a dough forms.
Place the dough onto a well floured table and knead until a smooth not too sticky dough is formed ( you may have to add more flour).
Form the dough into a ball and place into a bowl and cover and let sit in the refrigerator 1 hour to overnight.
To Assemble:
Cut the dough into ¼'s, and roll the dough out to 1/4 to 1/8 inch thickness. Using a circular cookie cutter 2½ to 2¾ inches in diameter cut out circles, you will need two for every cookie.
Place half the circles on a greased sheet pan or a silpat covered pan. Spoon about 1 Tbs of the cooled filling into the center and cover with a second circle. Crimp the edges and cut a small vent hole in the top of the cookie.
Bake in the center of a 350º oven for approximately 20 minutes. Carefully place on a wire rack to cool. Store in an air tight container.
As an alternative you can bake the cookies in a single layer for about 12- 15 minutes until lightly browned, cool, then spread the filling over one and top with another like an Oreo.

Schema/Recipe SEO Data Markup by Yummly Rich Recipes

https://www.rantsravesandrecipes.com/date-filled-oatmeal-cookies/

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site. It doesn’t cost you anything and we profit from the ads and purchases .

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.