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| fig. 1 // peanut butter cookies fig. 2 // rum-raisin oatmeal-pecan cookies |
Rum-raisin Oatmeal-Pecan Cookies
1/2 C. + 6 TBSP. SOFTENED BUTTER
3/4 C. PACKED BROWN SUGAR
1/2 C. WHITE SUGAR
2 EGGS
1 TSP. DARK RUM
1/2 C. FLOUR
1 TSP. BAKING SODA
1TSP. CINNAMON
3 C. ROLLED OATS
3/4 C. CHOPPED PECANS
1 C. GOLDEN RAISINS
Heat oven to 350F.
Beat butter & sugars til creamed.
Add eggs & rum; beat well.
Combine flour, soda, & cinnamon; add to wet ingredients; mix well.
Stir in oats, mix until incorporated, add raisins, then nuts, mixing well.
Drop mounded tablespoonfuls of dough onto cookie sheets lined with parchment paper.
Bake 8-10 minutes, until light golden brown.
Cool on sheets one minute, then transfer to wire racks to completely cool.
Store tightly covered.
Makes 3 dozen.
Peanut Butter Cookies
adapted from
Baking from My Home To Yours // Dorie Greenspan
2 1/2 C FLOUR
1 t BAKING SODA
1/2 t BAKING POWDER
1/4 t SALT
2 STICKS BUTTER, ROOM TEMP
1 C FRESH-GROUND PEANUT BUTTER +
1 TBSP PEANUT OIL stirred in
1 C PACKED LIGHT BROWN SUGAR
3/4 C WHITE SUGAR
2 EGGS
1 1/2 C CHOPPED SALTED PEANUTS
1 1/2 C SUGAR, or so, FOR ROLLING
Heat oven to 350F. Line two baking sheets with parchment.
Whisk together flour, soda & powder, & salt.
Beat butter til creamed. Add peanut butter, beat to combine.
Add sugars, beat 3 minutes. Add eggs, one at a time, beating one minute after each.
Add dry ingredients, mixing only until fully incorporated.
Mix in chopped nuts. Dough is soft, pliable, seemingly air-filled.
Have the 1/2 cup of sugar at the ready. Roll a level tablespoonful of dough into a ball, then roll in sugar to coat. Repeat until all dough is used, placing sugar-coated doughballs onto the baking sheets 2 inches apart.
Using the tines of a fork, flatten each ball twice, making a crisscross pattern on each.
Bake 12 minutes, until fragrant and lightly colored; slightly golden, and still somewhat soft.
Transfer to racks to cool. Makes a heckuvalot - 40 +/-
Double Chocolate-Nut with Coconut
from Martha Stewart's Cookies
2 STICKS BUTTER, ROOM TEMP
1/2 C SUGAR
3/4 C PACKED LIGHT BROWN SUGAR
2 EGGS
2 t VANILLA
1 3/4 C FLOUR
1/4 C DUTCH COCOA POWDER
1 t BAKING SODA
1/2 t BAKING POWDER
1/4 t SALT
2 C SEMISWEET CHOCOLATE CHIPS
1 3/4 C SWEETENED FLAKED COCONUT
1 3/4 C CHOPPED PECANS or WALNUTS
Heat oven to 350F. Cream together butter & sugars til smooth, 2 min. or so.
Mix in eggs one at a time. Stir in vanilla. Whisk together flour, cocoa, baking soda & powder, & salt, then add to butter/sugar mixture. Stir in chocolate chips, coconut, & chopped nuts.
Drop heaping tablespoonfuls of dough onto parchment-lined baking sheets 2 inches apart. Flatten slightly with a spatula.
Bake just until set, 10 - 12 minutes.
Let sit on sheets 2 min., then remove to racks to cool completely (they are delicate when just out of the oven). Makes 4 dozen...give or take.
Banana-Nut Chocolate Chip
also from Martha Stewart's Cookies
1 C FLOUR
1/2 C WHOLE-WHEAT FLOUR
1/2 t SALT
1/2 t BAKING SODA
1 1/2 STICKS BUTTER, ROOM TEMP
1/2 C SUGAR
1/2 C LIGHT BROWN SUGAR
1 EGG
2 1/2 t VANILLA
1/2 C MASHED BANANA
1 C ROLLED OATS
3/4 C CHOCOLATE CHIPS, semisweet or 60% Cacao
1/2 C CHOPPED WALNUTS or PECANS
Heat oven to 375F. Whisk together flours, salt, & soda. Cream butter & sugars til pale & fluffy.
Mix in egg & vanilla, just until combined. Stir in banana. Add flour mixture, mixing only til just incorporated. Stir in oats, chocolate chips, & nuts.
Drop heaping tablespoonfuls of dough onto parchment-lined baking sheets, leaving 2 inches of space between each.
Bake til golden & set, 12 - 13 minutes.
Let sit on sheets 5 min. before removing cookies to racks to cool.
Makes 2 1/2 - 3 dozen.
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