Hey, happy Friday! 
Sorry for dropping off the face of the earth yesterday. Between an early morning boot camp workout and a long and crazy day work it was pretty much a come home and plop myself right into bed kind of night. So, how about a cookie recipe to make up for it?
Sound good?
I thought so.
This past Tuesday was National Peanut Butter Cookie Day as evidenced by peanut butter cookie recipes popping up on blogs all over the place. Some recipes that caught my eye:
I didn’t know about National Peanut Butter Cookie Day but as soon as I found out I immediately wanted an excuse to eat a lot of peanut butter cookie dough to get in on the fun.
I opted to put a spin on one of my favorite cookies, the white chocolate macadamia nut cookie. I’ve been a little coconut obsessed lately so I decided to substitute coconut for macadamia nuts, incorporate some oatmeal for added texture and of course peanut butter, the star of the show.
Say hello to Coconut and White Chocolate Chip Oatmeal Peanut Butter Cookies.
I know, it’s kind of a mouthful but trust me, you’re going to want to get a mouthful of these.
Coconut and White Chocolate Chip Oatmeal Peanut Butter Cookies
Ingredients:
- 1 and 1/2 c flour (I used Bob’s Red Mill Gluten Free Oat Flour)
- 2/3 c old fashioned rolled oats
- 3/4 c sugar (I used 1/4 c white cane sugar and 1/2 c coconut sugar for extra coconut flavor)
- 1 egg plus 1 yolk
- 1/2 c butter (I used 1/4 c regular butter and 1/4 coconut earth balance)
- 1/3 c shredded unsweetened coconut
- 1/3 c white chocolate chips
- 1 tsp vanilla
- 1/4 tsp baking soda
- 1/2 tsp cinnam0n
Directions:
In a small bowl combine peanut butter, butter, sugar, egg and vanilla and stir until smooth. In a large mixing bowl combine flour, oatmeal, cinnamon and baking soda. Add the peanut butter mixture to the flour mixture and stir until combined. Form into two inch-sized balls and place on a lightly greased baking sheet. (Note: If the dough is a little runny it can be popped in the freezer for 10 minutes so that it’s easier to form cookies). Bake on 325 for 10 minutes.
(Recipe adapted from Averie Cooks )
Note: These cookies come out dense and chewy and slightly under-baked which is how I like them but if you prefer yours a little more ‘done’ you could leave them in the oven for a couple more minutes.
I played around with a couple different versions of this cookie, altering the flour and egg amounts to try and get the texture I was going for. The first batch came out a little too dry for my liking but the second batch came out softer and chewier which is definitely the type of cookie I prefer. I bet these would be fantastic alongside a tall glass of Peanut Butter Cookie Iced Coffee. Peanut butter overload!
Well, I’m off to work – looks like it’s going to be another busy one!
Hope you have a lovely Friday
Kristi
Question: Are you a soft and chewy or crunchy cookie type of person?
Hey, happy Friday!
Sorry for dropping off the face of the earth yesterday. Between an early morning boot camp workout and a long and crazy day work it was pretty much a come home and plop myself right into bed kind of night. So, how about a cookie recipe to make up for it?
Sound good?
I thought so.
This past Tuesday was National Peanut Butter Cookie Day as evidenced by peanut butter cookie recipes popping up on blogs all over the place. Some recipes that caught my eye:
I didn’t know about National Peanut Butter Cookie Day but as soon as I found out I immediately wanted
an excuse toeat a lot of peanut butter cookie doughto get in on the fun.I opted to put a spin on one of my favorite cookies, the white chocolate macadamia nut cookie. I’ve been a little coconut obsessed lately so I decided to substitute coconut for macadamia nuts, incorporate some oatmeal for added texture and of course peanut butter, the star of the show.
Say hello to Coconut and White Chocolate Chip Oatmeal Peanut Butter Cookies.
I know, it’s kind of a mouthful but trust me, you’re going to want to get a mouthful of these.
Coconut and White Chocolate Chip Oatmeal Peanut Butter Cookies
Ingredients:
- 1 and 1/2 c flour (I used Bob’s Red Mill Gluten Free Oat Flour)
- 2/3 c old fashioned rolled oats
- 3/4 c sugar (I used 1/4 c white cane sugar and 1/2 c coconut sugar for extra coconut flavor)
- 1 egg plus 1 yolk
- 1/2 c butter (I used 1/4 c regular butter and 1/4 coconut earth balance)
- 1/3 c shredded unsweetened coconut
- 1/3 c white chocolate chips
- 1 tsp vanilla
- 1/4 tsp baking soda
- 1/2 tsp cinnam0n
Directions:
In a small bowl combine peanut butter, butter, sugar, egg and vanilla and stir until smooth. In a large mixing bowl combine flour, oatmeal, cinnamon and baking soda. Add the peanut butter mixture to the flour mixture and stir until combined. Form into two inch-sized balls and place on a lightly greased baking sheet. (Note: If the dough is a little runny it can be popped in the freezer for 10 minutes so that it’s easier to form cookies). Bake on 325 for 10 minutes.
(Recipe adapted from Averie Cooks )
Note: These cookies come out dense and chewy and slightly under-baked which is how I like them but if you prefer yours a little more ‘done’ you could leave them in the oven for a couple more minutes.
I played around with a couple different versions of this cookie, altering the flour and egg amounts to try and get the texture I was going for. The first batch came out a little too dry for my liking but the second batch came out softer and chewier which is definitely the type of cookie I prefer. I bet these would be fantastic alongside a tall glass of Peanut Butter Cookie Iced Coffee. Peanut butter overload!
Well, I’m off to work – looks like it’s going to be another busy one!
Hope you have a lovely Friday
Kristi
Question: Are you a soft and chewy or crunchy cookie type of person?