Saturday, January 21, 2012
Awesome Peanut Butter Brickle Cookies
This is the down side of being a Life Member of the Cooking Club of America... Recipes like this. I wonder if I'd accomplish anything if I drank my weight loss shake with a couple of these cookies?? After all, the lady at Melaleuca said that if you're nursing you should probably eat a small meal with the shake so you still get the required calories in your diet for the day... HA!
3 1/2 C. flour
2 C. oatmeal -we used the instant stuff
1 tsp. soda
1 tsp. salt
2 C. (1 lb.) cold, unsalted butter, cut up
1 1/2 C. packed brown sugar
1 C. creamy natural peanut butter
4 tsp. vanilla
3 C. honey roasted peanuts
2 (10 oz.) bags peanut butter chips
2 (8 oz.) bags toffee bits
Stir together the flour, oats, soda & salt; set aside. Beat the butter & brown sugar on medium speed for 3 minutes, scraping the bowl occasionally. Beat in the peanut butter & vanilla. Add eggs one at a time beating till just combined. Beat in the flour mixture. Stir in the peanuts, peanut butter chips & toffee bits. Refrigerate until firm enough to shape, 2-3 hours or overnight. (Or you can just set the dough on the porch for about an hour if it's below zero! :D) Use a medium size cookie scoop to form cookies on parchment paper lined cookie sheets. Freeze for 10 minutes or until firm. Bake at 375 degrees for 10-12 minutes or until light brown on the edges. Cool on the baking sheet on a cooling rack for 3 minutes. Place cookies on cooling rack and cool completely. (The original recipe said to make 1/4 C. sized cookies so that'd be a little bit bigger than the large size cookie scoop!) Makes 8 dozen cookies if you use the medium scoop, 3 dozen if you use the large scoop.