Cookies!

Who doesn't love cookies? Oh, sure, I'll bet someone is reading this, thinking, "My great-aunt so-and-so hates cookies!" But most of us like homemade cookies. I have great memories of sitting at our kitchen table when I was growing up, my grandmother regaling us with stories of her childhood over a plate of her homemade cookies and a pot of tea. In fact, I've included two of her cookies in this batch in her honor. So, whip up a batch of cookies today and make your own memories. Enjoy!

PEANUT BUTTER COOKIES

This comes from Kim Severson, also n The New York Times cooking e-newsletter. Kim wrote, “This version of the childhood favorite came from Christopher Kimball, formerly the publisher and editor of Cook’s Illustrated and Cook’s Country magazines. Mr. Kimball calls for extra crunchy peanut butter here, plus a full cup of roasted salted peanuts, which results in a super crunchy and delightfully salty-sweet treat.” Yield: 4 dozen cookies; Time: 35 minutes.

This was featured in “Who’s Sticking With Us?”, and can be viewed online here.

Ingredients

2 1/2 cups unbleached all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 cup roasted salted peanuts

1/2 pound (2 sticks) salted butter

1 cup packed dark brown sugar

1 cup granulated sugar

1 cup extra-crunchy peanut butter

2 large eggs

2 teaspoons vanilla extract

Preparation

Adjust oven rack to low center position. Heat oven to 350 degrees. In a medium bowl, sift flour, baking soda, baking powder and salt. Set aside. Place peanuts in a food processor and pulse until the texture of bread crumbs. Set aside.

In bowl of electric mixer or by hand, beat butter until creamy. Add sugars and beat until fluffy, about 3 minutes, scraping sides as necessary. Then beat in crunchy peanut butter until fully incorporated, followed by eggs and vanilla. Gently stir dry ingredients into peanut butter mixture. Fold in ground peanuts just until incorporated.

Line a baking sheet with parchment paper. Drop dough onto sheet in spoonfuls a little bigger than a golf ball, about two inches apart. Dip a fork in cold water and then press the back into dough, repeating to make a crisscross.

Bake until cookies are puffed and slightly brown along edges, but not top, 11 to 12 minutes. They will not look completely baked. Cool cookies on cookie sheet until set, about 3 minutes. Transfer to wire rack to cool completely. Repeat with remaining dough.

Tip

Cookies will keep, refrigerated in an airtight container, up to 7 days.

PEANUT BUTTER OATMEAL COOKIES

This comes from the September 2008 issue of Vegetarian Times, page 66. It begins, "These goodies get extra crunch and fiber from rolled oats. Feel free to stir in more add-ins, such as 1/2 cup chopped nuts, raisins, or even small candies." Makes 26 cookies in 30 minutes or less.

To view this online, click here.

1 1/2 cups unbleached flour

1/2 cup rolled or old-fashioned oats

1/2 tsp. baking soda

1/2 tsp. salt

1 cup light brown sugar

1/4 cup nonhydrogenated vegetable shortening

1/4 cup canola oil

1/4 cup creamy peanut butter

1 Tbs. egg replacer powder

1 tsp. vanilla extract

1 cup vegan chocolate chips

Preheat oven to 375°F. Combine flour, oats, baking soda, and salt in medium bowl. Beat brown sugar, shortening, and oil with electric mixer until smooth and fluffy. Add peanut butter, and beat until well combined. Stir together 5 Tbs. water and egg replacer powder in measuring cup. Beat egg replacer mixture and vanilla into brown sugar mixture until smooth.

Beat flour mixture into wet mixture, then add chocolate chips and mix until combined. Scoop 1-Tbs. dollops of dough 3 inches apart on ungreased baking sheet. Flatten dough balls to 1/2-inch thickness with fingers.

Bake 12 minutes, or until cookies are golden brown and dry on top. Cool on baking sheet 5 minutes, then transfer to wire rack to cool.

nutritional information Per Cookie: Calories: 148; Protein: 2 g; Total Fat: 7 g; Saturated Fat: 2 g; Carbohydrates: 15 g; Cholesterol: 0 mg; Sodium: 97 mg; Fiber: 1 g; Sugar: 12 g; Vegan

OAT FLOUR CHOCOLATE-CHIP COOKIES

This comes from the September 2014 issue of Vegetarian Times, page 54. It begins, "These cookies turn out crispy and light rather than chewy. To make them truly gluten-free, choose oat flour that is certified gluten-free; some brands risk cross-contamination with wheat during production and packaging." Makes 2 dozen cookies.

To view this online, click here.

1 stick butter or margarine, softened (4 oz.)

1/2 cup light brown sugar

1/2 cup sugar

1 large egg

2 tsp. vanilla extract

2 1/4 cups gluten-free oat flour

1/2 tsp. baking soda

1/2 tsp. salt

1/4 tsp. ground cinnamon, optional

3/4 cup chocolate chips

Preheat oven to 350°F.

Cream butter and sugars with electric mixer in large bowl until smooth. Add egg and vanilla; beat until smooth.

Combine oat flour, baking soda, salt, and cinnamon (if using) in separate bowl; add to butter mixture, and mix well with electric mixer. Fold in chocolate chips with spatula or wooden spoon.

Drop dough in 1-tsp.-size balls 2 inches apart on ungreased baking sheet.

GRANDMA'S PEANUT BUTTER COOKIES

This and the next recipe (Grandma's Oatmeal Cookies) are from my Grandma Hallock (my mom's mom). They can be found in my e-cookbook, Off the Wall Cooking.

1/2 C butter

1 1/4 C flour

1/2 C peanut butter

3/4 tsp. baking soda

1/2 C sugar

1/2 tsp. baking powder

1 egg, well beaten

1/4 tsp. salt

Cream butter & peanut butter together. Add sugar gradually & cream thoroughly. Add egg. Sift flour once before measuring. Sift flour, soda, baking powder & salt together & add to creamed mixture. Chill dough well, then form into balls the size of walnuts. Place balls on lightly greased baking sheet. Flatten with fork dipped in flour, making criss-cross pattern. Bake at 375 degrees for 10-12 minutes.

GRANDMA'S OATMEAL COOKIES

Cookies were one of Grandma Hallock's specialties. Both of her cookie recipes included here were extremely popular.

1 C flour

1 C butter or margarine

1 C brown sugar

1/4 C boiling water

3 C quick cooking oatmeal

1 1/2 tsp. baking soda

Mix flour & brown sugar. Add oatmeal; stir. Melt butter; add to dry ingredients. Mix baking soda into boiling water; add to other ingredients, stirring well. Place batter into loaf pan, lined with aluminum foil & place in freeze for several hours. Slice & bake at 375 degrees for 10 minutes.

LEMON OATMEAL COOKIES

Servings: 36

View recipe: http://diabeticgourmet.com/recipes/html/31.shtml

Ingredients

2/3 cup vegetable oil

2/3 cup brown sugar

1/2 cup egg whites

2 tablespoons lemon juice

2 tablespoons grated fresh, or finely chopped, dried lemon rind

1 teaspoon lemon flavoring

1 cup all-purpose flour

1 cup rolled oats

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1-1/2 cup crispy rice cereal

Directions

Place oil and brown sugar in a mixer bowl in a mixer bowl and mix at medium speed until creamy.

Add egg whites, lemon juice, rind and flavoring, and mix at medium speed until well blended.

Stir flour, oatmeal, baking powder, and baking soda together to blend well; add to creamy mixture while beating at medium speed. Stir in cereal.

Drop by the tablespoonful onto cookie sheets left ungreased, or lined with aluminum foil.

Bake at 350F for 8 to 10 minutes, or until cookies are lightly browned.

Remove cookies to a wire rack and cool.

Nutritional Information Per Serving: Calories: 87; Protein: 1 g; Fat: 4 g; Carbohydrates: 11 g; Exchanges: 2/3 Bread and 1 Fat