I mentioned awhile back that I had been baking a lot of cookies – here is another recipe that I tried during that crazy cookie baking time! I was heading down the baking aisle the other day and noticed that all different kinds of chocolate chips were on sale. I was actually looking for peanut butter chips to make these delicious cookies when I found butterscotch chips. There was a recipe on the back of the bag, so I decided to try them. I have never been a huge fan of butterscotch and I’ve never used butterscotch chips, but these cookies were really delicious. I made a few minor changes to the recipe. The butterscotch chips gave the cookies a distinctive flavor and the Heath pieces gave them a great texture. These are definitely sweet and rich cookies.
Oatmeal Butterscotch Cookies
1 1/4 cups flour
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup brown sugar
2 large eggs
1 tsp. vanilla
3 cups old fashioned oats
1 2/3 cups butterscotch morsels (11 ounce bag)
1/2 cup Heath Bits O Brickle toffee pieces
Combine flour, baking soda, salt and cinnamon in a small bowl. Beat butter sugars, eggs and vanilla in large mixing bowl with paddle attachment until creamy. Gradually add in flour mixture. Stir in oats, morsels and toffee pieces until combined.
Drop by rounded tablespoon onto ungreased baking sheets. The cookies will spread, so be sure to leave enough space between cookies.
Bake for 7 – 8 minutes for chewy cookies. Bake for 9 – 10 minutes for crispy cookies. Cool on baking sheets for several minutes and then place on wire rack to cool completely. Makes about 48 cookies.
I’ve been baking a lot of cookies lately, and most of the time I just go to my old favorites, such as our delicious chocolate chip cookies or amazing snickerdoodles. But this time I decided to try something a bit different because I had a craving for peanut butter cookies. I found this recipe on Gimme Some Oven and then I just added a bag of peanut butter chips. The cookies were delicious!
2 2/3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cornstarch
1 teaspoon salt
1 cup (2 sticks) butter, softened
1 cup granulated sugar
1 cup packed light brown sugar
1 cup peanut butter (smooth or crunchy), I used both
2 teaspoons vanilla extract
2 large eggs
1 bag peanut butter chips
Preheat oven to 350˚F.
Whisk together flour, baking powder, baking soda, cornstarch and salt in a large bowl and set aside.
In an electric mixer fitted with the paddle attachment, beat together the softened butter, granulated sugar and brown sugar on medium speed until light and fluffy (about 3 minutes). Mix in peanut butter until it is incorporated and smooth. Add vanilla and eggs, one at a time, scraping the bowl down after each addition. Reduce mixer speed to low and slowly add dry ingredients until they are just incorporated and the batter is smooth, being careful not to over-mix. Add the peanut butter chips and stir until combined.
Using a cookie scoop or spoon place on a parchment-lined baking sheet. Bake for 10-12 minutes, until the edges are golden brown and the centers are slightly puffy. Remove from the oven, and then transfer the cookies to a cooling rack to cool. Makes about 30 cookies.
This has to be one of the easiest recipes we’ve ever posted. But I felt compelled to post it because when I made these brownies the other day, everyone raved about them. We were heading down to the beach to meet some friends and I was cooking up a picnic dinner. I had a craving for brownies and I noticed the peanut butter chips in the pantry and I knew I had to mix the two. Because I was anxious to get to the beach, I cheated and used a box brownie mix. But if I had more time I would have used this delicious, homemade brownie recipe (just take out the Andes mints for a great basic brownie recipe). Instead I grabbed a box mix and then went to town doctoring them up!
Brownies with Peanut Butter Chips
1 box of brownie mix or homemade recipe
Ingredients as listed on box or recipe
1 cup peanut butter chips, divided
1/4 cup semi-sweet mini chocolate chips
I used Duncan Hines dark chocolate brownie mix and just followed the recipe for chewy brownies. I then added 1/2 cup peanut butter chips to the batter and spread into the pan. I followed the cooking instructions and when there was about three minutes left on the timer, I sprinkled the other 1/2 cup of peanut butter chips and 1/4 cup mini semi sweet chocolate chips over the top. I cooked it for the last three minutes and then removed the brownies and let them cool. When you’re cutting the brownies, the chips on top get quite messy if you don’t let them cool completely.
For some reason the brownies turned out pretty flat, but they were delicious and chewy and the perfect dessert for a beach picnic.