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

2 eggs

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.

Double Delight Peanut Butter Cookies

This recipe isn't one of mine, it was put in the Stenersen cookbook by my uncle Lowell. But I figured just in case you don't have one of our wonderful cookbooks at your finger tips, I'd post the recipe so you don't miss out! ;)

1/4 C. dry roasted peanuts, finely chopped (I had the party style so I used those)
1/4 C. sugar
1/2 tsp. cinnamon

1/2 C. creamy peanut butter (I didn't have creamy so I used chunky... and extra chunky)
1/2 C. powdered sugar

1 (16.5 oz.) roll refrigerated peanut butter cookie dough (I can't find a roll in the stores around here so I just bought a 14 oz. package. But the first time I made these I just made the dough too!)

In a small bowl, mix the chopped peanuts, sugar and cinnamon. Set aside. In another bowl, mix the peanut butter and powdered sugar until well blended. Shape mixture into 24 balls, about 1 inch each.

Cut roll of cookie dough into 12 slices. Cut each slice in half to make 24 pieces. Or if you're using your homemade dough divide it into 24 balls.

Flatten the cookie dough slightly and form around one peanut butter/powdered sugar ball, covering completely. Repeat with remaining dough and peanut butter balls.



Roll each covered ball in the peanut-sugar mixture; gently pat mixture completely onto the balls.

Place 2 inches apart on a large ungreased cookie sheet. With a drinking glass, flatten each ball to 1/2 inch thickness.

Sprinkle any remaining chopped peanut mixture on the cookies; gently press into dough.

Bake at 375 degrees for 8-12 minutes or until edges are golden brown. Cool 1 minute. Remove from cookie sheets to cooling rack. Store tightly covered.

And as Lowell said on his recipe... HIDE FROM KIDS!!! Probably from yourself too if you eat them like I'd like to!