Reese’s Pieces Cookies

By -

These were pretty awesome. They get an 8.5, and the texture was as good as it gets (chewy, but also soft). I found this idea on pinterest, but the cookie recipe itself looked sub-par, so I found a better one at melskitchencafe.com that Stef had made before. So, I took the Chocolate Chip Peanut Butter and Oatmeal Cookies recipe from the melskitchencafe.com blog and altered them to add in the Reese’s Pieces. That was pretty much the only change, and mine baked for about 10 minutes. I noted my changes below in bold.

DSC_9833

DSC_9835

See how the candy doesn’t crack? It’s because I pushed them into the warm cookies. It also keeps them uniform.

Chocolate Chip Peanut Butter and Oatmeal Cookies

Yield: Makes 2-3 dozen cookies

Ingredients

  • 1 cup (2 sticks) butter
  • 1 cup peanut butter
  • 1 cup packed light brown sugar I didn’t pack mine
  • 1 cup granulated sugar I decreased this by about 2 Tbs. and it could easily get decreased by way more
  • 1 teaspoon vanilla
  • 2 large eggs
  • 2 cups all-purpose flour
  • 1 cup quick rolled oats
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 12-ounce bag semisweet or milk chocolate chips I did 1 cup and I also added about 1-1 1/2 cups of Reese’s Pieces (however, I did 75% in the dough and pushed the remaining few into the cookies when they come out of the oven. This technique works well)

Directions

  1. Preheat oven to 350 degrees F.
  2. In a large bowl with an electric handheld mixer or in the bowl of a stand mixer, cream together the butter, peanut butter, brown sugar and granulated sugar. Add the vanilla and eggs and mix until the batter is light in color, 2-3 minutes. Stir in the flour, oatmeal, baking soda and salt. When it is mostly combined but there are still dry spots, add the chocolate chips and mix until well combined.
  3. Scoop out tablespoon-sized balls of dough onto a lined baking sheet (with parchment, silpat or coated with cooking spray), spacing the cookies 1-2 inches apart. Bake for 10-12 minutes until very lightly browned and still soft in the center. Remove the cookies to a cooling rack to cool completely.

3.1

http://www.melskitchencafe.com/chocolate-chip-peanut-butter-and-oatmeal-cookies/

Mel’s Source

Recipe retrieved 7/11/15 from http://www.melskitchencafe.com/chocolate-chip-peanut-butter-and-oatmeal-cookies/

Comments

Post a Comment

Popular posts from this blog

Sourdough, version 4, aka version Mel

By -
Image
This is my personal favorite.—it is a combination of the sourdough recipe from Nancy Beykirch with the Tartine method. It is sour but the texture is also great. Leaven: 1/2 cup sourdough starter 1/2 cup water 2/3 cups bread flour Combine ingredients and let sit 12 hours. Then, combine the leaven (mine was about 290 grams) 860 grams white flour 100 grams wheat flour 700 grams water 22 grams salt You mix this then let it sit for 40 minutes. Then, you put it in a big bowl and let it rise for 5 hours. For the first 2-3 hours, turn in every 30 minutes where you pull the dough to the opposite side, rotate the bowl by 4ths, do the same thing. Then, you put it on a floured surface. This dough is sticky, so you might need a good deal of flour. divide and shape into 2 loaves, then let sit 30 minutes. Then, kind of reshape them and put them in a pot. Let them rise for 3 hours. Then, score them. Bake at 425 for 20 minutes, then lid off the dutch oven for the final 20 minutes.
Read more

Grandma Goodsell's Whole Wheat Bread

By -
Image
  So, my Grandma Goodsell is the one who instilled a love of bread making in me. I owe a lot to her guidance when I was a kid. We finally tracked down her recipe after we thought it was lost all those years ago, and I made it yesterday. I give it a 9, but that’s probably a lot of nostalgia. Either way, it is a very, very solid bread recipe. I put my changes below in bold. Grandma Goodsell's Whole Wheat Bread Mix 2 ½ T yeast and 1 T sugar in 1 C water, and let set for 10 minutes. I used instant yeast, so I decreased this to 5 tsp. of yeast 3 C milk 2 C water ½ C honey ½ C shortening 2 T salt 2 T molasses 5 ½ C whole wheat flour 7 ½ C white flour I also added 2 heaping spoonfuls of wheat gluten Combine milk, honey, shortening, salt, and molasses in a saucepan and heat until shortening melts. Stir in 2 Cups cold water and combine with yeast mixture. Pour mixture into mixing bowl and add flours one cup at a time alternating between white and wheat (1 C white, 1 C wheat, 1 C white, ...
Read more

Instant Pot Spaghetti and Meatballs

By -
Image
Oh, how I love me a pressure cooker that cuts down on dishes and produces the exact same results. This is good because it's pasta and meatballs. I would have to really be coerced to make it any other way again because this is just SO easy. My one complaint is that it was very rich in tomato flavor because it calls for twice as much sauce as when I make it the traditional way. I think I might increase the water and use less sauce next time. Instant Pot Spaghetti and Meatballs 1 pound lean ground beef or ground turkey I just did my own meatballs already premade 1/2 teaspoon garlic powder (or 2 cloves garlic, finely minced) I just did my own meatballs already premade Salt and pepper 16 ounces uncooked spaghetti noodles (see note) I think our spaghetti is almost 18 oz 1 teaspoon dried basil I used fresh 40 ounces jarred spaghetti/marinara sauce (see note) I did 2 Trader Joe's vodka sauces that are 25 oz. each 3 1/2 cups water Freshly grated Parmesan and ...
Read more