Soft Peanut Butter Oatmeal Chocolate Chip Cookies

Here in the heat of Central Texas, it is back to school time!

I thought I was okay with this. Little Butt went to Pre-K last year and Baby N and I spent some time on our own during the days.

This year, Little Butt is in Kindergarten!!

Can you believe it??? I can't! She's my baby girl! She's not supposed to be so big that she's in Kindergarten.

This year, she's riding the bus. Ugh! I hate that I'm not in control of her getting to and from school. But I know that it's important for me to let her go off and be independent.

Actually, this kid has been independent since the day she was conceived. She's so strong willed and hard headed. She drives me absolutely bonkers. But I love her all the more for it.

The beginning of the school year is a time for celebration. Kids should be excited about school and learning. I'm trying to find little things to keep her excited about being in school. Her first day, we went out for Chinese for dinner (her favorite). This Friday, we are going to make pizza for dinner!

And what school year is complete without a fresh batch of cookies waiting when the little ones arrive home with their backpacks full and their tummies empty.

These cookies are a great after school snack. Packed full of nutrient rich oats, protein packed peanut butter, and well...you gotta have chocolate chips in cookies right???

Each cookie is large enough to fill a hungry belly and satisfy both kids and parents alike. The candy on the outside gives a nice crunch (we all know I love texture in my baked goods) and the cookies themselves are soft and chewy.

If you have kids beginning their school year, or even if you don't, these cookies are just what you need.

Let's bake!

In a medium bowl, whisk up some flour, baking soda, and salt.

Now cream together some butter, peanut butter, granulated, and brown sugars.

Add in the vanilla and eggs, one at a time.

Then gradually beat in the flour mixture.

Stir in the oats and chocolate chips. Now toss the dough in the fridge for about 15 minutes.

Scoop the chilled dough into the palm of your hand and roll into a ball. Place the ball of dough into a dish of candy then smush until the dough is kind of flat.

Place the dough, candy side up, on a cookie sheet lined with parchment. Bake them up then let them cool.

Serve and enjoy!!!


Soft Peanut Butter Oatmeal Chocolate Chip Cookies
Adapted from In Katrina's Kitchen

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Ingredients:

• 2 cups unbleached all purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 cup creamy peanut butter
• 1 cup granulated sugar
• 2/3 cup firmly packed light brown sugar
• 2 large eggs
• 1/2 teaspoon pure vanilla extract
• 1/2 cup old fashioned oats
• 1 cup milk or semi sweet chocolate chips
• Reese's pieces (I used regular size and needed 2 bags)

Directions:

1. Preheat oven to 350 degrees F. Line cookie sheets with parchment paper.
2. In a medium mixing bowl, whisk together the flour, baking soda, and salt. Set aside.
3. In the bowl of an electric mixer, using the paddle attachment, on medium speed, cream together the butter, peanut butter, and both sugars until creamy. About 3 minutes.
4. Stir in vanilla.
5. Add eggs, one at a time, incorporating well after each addition and scraping down the sides of the bowl as necessary.
6. Reduce the mixer speed to low and gradually mix in the flour mixture.
7. Stir in oats and chocolate chips.
8. Place dough in refrigerator until slightly chilled, about 15 minutes.
9. Using a medium cookie scoop (2 Tablespoons) scoop dough into hand, gently form into a ball and place into a dish of Reese's Pieces. Press the dough flat into the candies then place onto the prepared cookie sheet, candy side up.
10. Bake cookies 8 to 10 minutes, tops will become slightly golden.
11. Allow to cool on the pan about 5 minutes then carefully remove to a cooling rack to cool completely.
12. Serve and enjoy!!

Snickerdoodle Croissant Cookies and a Giveaway - CLOSED

I believe I've mentioned this before, but I love snickerdoodles.

There is just something about these cookies that really do it for me.

I think maybe it's the tang from the cream of tartar??

Or the sweet and spicy combo of the cinnamon and sugar.

Who knows, but every time I see a new snickerdoodle recipe, I have to try it.

I was shopping at a hardware store recently and I ran across this book:

Once I started flipping through it, I landed on these snickerdoodle croissant cookies. Then the next page had snickerdoodle sandwich cookies! WHAT??? Yes, please!!

So I threw the book in my cart (check out the bottom of this post to see what that means for you).

I made these cookies within days of bringing home this book and I am definitely not disappointed in my purchase.

Though these cookies don't have the traditional snickerdoodle taste, that's okay. Each cookie is it's own being so I need not judge this one based on a childhood favorite.

I need to allow this cookie to become a favorite too!

The cookie had a soft crumb with a lovely texture from the nuts. And of course, the cinnamon and sugar. But hey, we one upped that and threw in brown sugar! I love brown sugar.

Okay, okay. I'll stop talking about how good these cookies were and just let you make them yourself.

Let's go.

Cream together the cream cheese and butter.

Toss in the brown sugar and vanilla, mix that up.

Add the flour until well combined.

Separate the dough into 3 portions and flatten them into disks. Cover and chill for an hour.

While the dough is chilling, have an impromptu photo session with your sous chef.

Preheat your oven. Then on a lightly floured surface, roll out your dough, sprinkle on the filling, then cut into 12 triangles.

From the widest edge, roll the cookies and place them on the cookie sheet. Bake them up then let them cool. Top with powdered sugar immediately before serving.

Serve and enjoy!!


Snickerdoodle Croissant Cookies
Adapted from Very Merry Cookies

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Ingredients:

• 1/2 cup unsalted butter, softened
• 6 ounces low fat cream cheese, softened
• 1/2 cup plus 2 Tablespoons packed light brown sugar
• 1 teaspoon pure vanilla extract
• 1/8 teaspoon salt
• 1 2/3 cup unbleached all purpose flour
• Fat free milk
• 1/2 cup finely chopped pecans
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Powdered sugar (optional)

Directions:

1. In the bowl of an electric mixer, with the paddle attachment, on medium high speed, cream together the cream cheese and butter for 30 seconds.
2. Add 1/2 cup brown sugar, the vanilla, and salt. Beat until combined, scraping down sides of bowl as necessary.
3. Add the flour and mix until combined, scraping down the sides of the bowl as necessary.
4. Divide dough into thirds. Flatten each dough portion into disks. Place between pieces of parchment paper and place in a large plastic zipper bag. Refrigerate for 1 hour or until easy to handle. 
5. Preheat the oven to 350 degrees F.
6. In a small mixing bowl, combine the 2 Tablespoons brown sugar, the cinnamon, nutmeg and pecans.
7. On a lightly floured surface, roll out each disk of dough into 9 inches circles. 
8. Lightly baste each dough circle with milk.
9. Evenly sprinkle the pecan mixture over each disk of dough, coming about 1/2 an inch to the edge.
10. Using a pizza cutter or sharp knife, slice each circle into 12 triangles.
11. Starting from the wide end, roll each triangle into a croissant shape. 
12. Place shaped dough onto an ungreased cookie sheet about an inch apart.
13. Bake for 14 to 16 minutes or until lightly browned on the bottom of the cookies.
14. Cool on cookie sheet for 2 minutes then transfer to a cooling rack to cool completely.
15. Sift powdered sugar over the cookies immediately before serving (if desired).
16. Serve and enjoy!!

Now it's time for the giveaway!! You know you want to try these cookies. Well, I want you to try these cookies. So what did I do?? I grabbed a copy of the cookbook for you as well as me! Aren't I just the bee's knees??

THIS GIVEAWAY IS CLOSED

How to enter:

(Leave a separate comment for each entry)

1. Answer this question: What is your favorite holiday treat? Include an email address in this comment.

2. Follow Jolts & Jollies through Google Friend Connect or RSS feed

3. Like Jolts & Jollies on Facebook

4. Follow @mannadonn on twitter

5. Tweet about this giveaway (can be done once per day). Include: a link to this blog post and @mannadonn in the tweet.

6. Post on Facebook about this giveaway (can be done once per day). Include: a link to this blog post and @Jolts & Jollies in the post.

7. Head over to My Camo Colored Life and enter my giveaway there!

This giveaway will end Monday, November, 28th at midnight (CST) and the winner will be announced on Tuesday, November, 29th. Good luck!!

So there you have it SEVEN ways to enter to win this giveaway! 

And don't forget to head over to My Camo Colored Life and enter my other giveaway for this GIVEAWAY TUESDAY!!

THE WINNER OF THE GIVEAWAY ACCORDING TO RANDOM.ORG IS NUMBER 34, KATHIA!! CONGRATULATIONS!!! PLEASE EMAIL ME YOUR MAILING ADDRESS.

Lemon Cornmeal Cookies

I have always been a huge fan of lemon desserts.

There is something about the citrusy tang from the lemon and the sweet from the sugar that gets me every time.

When I make a lemon dessert, I'm often reminded of the bittersweet nature of life as well.

How can these two flavors, the bitter and the sweet, work together in such harmony??

This last weekend, The Hubble was able to come for another quick weekend visit. These visits are usually no more than 2-3 days. This time, he flew in on Friday afternoon and had to leave again Monday afternoon.

Though the visit was amazing, it was way too short. And I also know that it was the last quick weekend visit we will have. Bittersweet.

The next visit we will have from The Hubble is going to be about 2 weeks! I love that we will have him so long, but I also know that will be the last time we will see him before he deploys. Bittersweet.

My Father in Law is here this week. He came over the weekend (which is why The Hubble surprised us with another visit). The time with him, my Mother in Law and the kiddos has been exceptional...but that means they are leaving this weekend. Bittersweet.

I am definitely the kind of person that believes you can't know good without knowing the bad so I do understand how bitter and sweet can make such a great marriage. Without one, we wouldn't know the other right??

Now, on to these cookies.

As the weather is starting to cool off and Autumn is slowly making her presence known, we should savor these last moments of summer.

And what better way to do that than a light, yet hearty lemon cookie??

These had just the right amount of lemon balanced with the sugar. I loved the added texture from the cornmeal in this cookie. It really gave it that something extra.

I suggest you make these cookies and share them with loved ones. And consider how wonderful life really is!!

(Please read all the way to the end of this post, after the recipe. Thanks!)

In a small mixing bowl, combine the flour, zest, salt and cornmeal.

In a large mixing bowl, combine the butter, sugar, egg and lemon juice until incorporated.

Add in the dry ingredients a little at a time until just combined.

Roll about 1 1/2 Tablespoons each of dough into balls and place them on a cookie sheet. Flatten the dough slightly with your fingers into a thick disk.

Bake the cookies until the edges are a nice golden brown color. Cool them on the sheet then transfer to a cooling rack to cool completely.

Serve them up and enjoy!!

Lemon Cornmeal Cookies
Slightly adapted from Martha Stewart

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Ingredients:

• 1 1/2 cups unbleached, all purpose flour
• 1 cup yellow cornmeal
• 1 Tablespoon lemon zest
• 1/2 teaspoon salt
• 12 Tablespoons (1 1/2 sticks) unsalted butter, room temperature
• 3/4 cup sugar
• 1 large egg
• 1 teaspoon lemon juice

Directions:

1. Preheat oven to 350 degrees F.
2. In a small mixing bowl, combine flour, cornmeal, lemon zest and salt. Set aside.
3. In a large mixing bowl, mix together the butter, sugar, egg and lemon juice.
4. Gradually add the dry ingredients to the butter and sugar mixture until just combined.
5. Roll dough (about 1 1/2 Tablespoons each) into balls and place on cookie sheet. Use fingers or the back of a spoon to flatten dough slightly.
6. Bake until edges are lightly golden, about 20-25 minutes.
7. Let cool on the baking sheet a few minutes then transfer to a cooling rack to cool completely.
8. Serve and enjoy!!

Another thing that is hurting my heart right now are the wildfires in the surrounding Austin areas. Since moving here to the Austin area, I have fallen in love with this place. But the drought has been hard and the wildfires that are exploding in the area are devastating. I am especially heartsick for those in Bastrop where the fire is still raging out of control. We have friends whose homes are being threatened out there and too many people have lost everything...including two people who have lost their lives. If there is anything you can do to help...Please consider donating to the American Red Cross of Central Texas. The families affected by these fires need so much help right now.   

Cinnamon Oatmeal Raisin Cookies

I'm baaaaaaa-aaaaaack. {insert horror movie theme here}

Didn't you miss me???

I missed you!

A LOT!!

I want to thank all the wonderful bloggers who helped me out over the last two weeks. I also want to say hi to all my new followers. ::waves enthusiastically:: HI!!!!!

I'm in Texas now and loving it so far. Although, it's been crazy hot here until today. I had to go buy a bunch of new clothes because all I owned were jeans.

Now I am fully equipped for the warm weather with shorts and capris. Of course, today it's 57 degrees...but what can you do???

We are almost fully unpacked. We just have to unpack our library really. And our library is pretty extensive. We have our DVDs unpacked but we have tons of boxes of CDs and, of course, books.

I've used my brand new kitchen a number of times and I'm really loving the fact that I have a gas stove top now instead of electric. Woohoo!! There's nothing better for a foodie than a gas stove...am I right or am I right??

Anyway. Let's talk about cravings. Since I'm getting more and more huge by the hour (I'm 6 months pregnant now) I figure it's time for me to talk about the crazy cravings.

Honestly, I haven't had any that are too strange...although some are strange for me. Such as the milk thing. Seriously, I go through a gallon of milk (by myself!) about every 3 days. And usually I only have milk with my cereal. But I just can't get enough of that cold, white liquid. Just writing about it is making me crave it pretty bad...too bad I'm out of it right now. (An H.E.B trip is in my very near future)

Before I left Missouri I wanted cookies. Not just any cookies, I wanted oatmeal cookies. And we all know how I feel about oatmeal cookies right??

The oatmeal cookies I wanted needed to be soft and chewy and heavy on the cinnamon flavor. The Hubble looked at me like I was crazy when he came home and found that I had made these cinnamon oatmeal raisin cookies. He wouldn't touch them. That's okay. More for me!

These turned out just about exactly like I wanted! Though I thought they could be a tad bit more spicy (maybe I should have added ground cinnamon as well??)

I hope you won't look at me as crazy as The Hubble did for these cookies. And I hope you give them a try. At least if someone else tries them and likes them I would know that it's not just me being a crazy preggo lady. ;-)

So here they are, the best oatmeal raisin cookie I've ever made!

Grab your ingredients: flour, oats, baking soda, salt, granulated sugar, brown sugar, vanilla, butter, eggs, raisins, cinnamon chips, honey, whole nutmeg and chopped walnuts if you like.

Whisk together the flour, baking soda, salt and freshly grated nutmeg.

Then cream together the sugars and butter.

Add in the vanilla and honey.

Then the eggs.

Now the flour mixture.

And stir in the oats, cinnamon chips, raisins and nuts.

Bake them up until golden then let them cool on a rack.

Serve them by the plate full...

Or with a COLD glass of milk. Oh yeah baby! Enjoy!!

Cinnamon Oatmeal Raisin Cookies

Printer Friendly Version

Ingredients:

• 1 1/2 cup unbleached all purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon freshly grated nutmeg
• 1 cup (2 sticks) unsalted butter, softened
• 1/2 cup granulated sugar
• 1 cup brown sugar (I used 1/2 cup dark and 1/2 cup light)
• 2 Tablespoons honey
• 1 teaspoon pure vanilla extract
• 2 large eggs
• 3 cups old fashioned oats
• 1/2 cup cinnamon chips
• 1 1/2 cups raisins
• 1/2 cup chopped walnuts (optional)

Directions:

1. Preheat oven to 300 degrees F.
2. In a large mixing bowl, whisk together flour, baking soda, salt and nutmeg. Set aside.
3. In a large mixing bowl with an electric mixer on medium high speed, cream together butter, granulated and brown sugars until fluffy; about 3 minutes.
4. Add honey and vanilla until combined.
5. Mix in eggs, one at a time, scraping down sides of bowl after each addition.
6. Mix in flour mixture, 1/2 cup at a time, scraping down sides of bowl as necessary until just combined.
7. Stir in oats, cinnamon chips, raisins and walnuts until just combined.
8. Drop in teaspoon sized balls onto a baking sheet and bake until golden brown, 18-20 minutes.
9. Let cool on baking sheet for a couple minutes then transfer to a cooling rack to cool completely.
10. Serve with a glass of ice cold milk and enjoy!!

Grandma Horvath's Chocolate Chip Cookies

So I know y'all already know about my weird cookie tastes right??

I tend to prefer oatmeal over any other type of cookie.

I have never been a chocolate chip cookie kind of girl.

And when I say never...I really mean NEVER.

We would order cookie cakes for my birthday and I would get oatmeal raisin while the rest of my family got chocolate chip.

Knowing that, imagine my shock when I went to my friend C's house and tasted her grandma's chocolate chip cookie...right then and there I dubbed it the BEST chocolate chip cookie I've ever eaten.

C sent me home with a baggie of cookies that night, which I refused to share with Little Butt or The Hubble.

The next time I went over, she had made me an entire batch of cookies!!

I then had to twist C's arm and hold her head in the toilet to get her to give over the recipe.

Not really...but I did send out a Facebook message threatening her bodily harm if she didn't share the recipe soon because my stash was getting dangerously low.

So, being the great friend she is (and being slightly afraid of what I might have done to her) she complied and emailed me the recipe.

I proceeded to make my own batch for a cookout recently.

We decided to try to let Spring know we are ready for its arrival by making the first Gangsta Burgers of the year.

Every person who bit into a chewy, chocolatey morsel did indeed dub them the best chocolate chip cookies ever!

I think it's a combination of no butter, heavy brown sugar and a full teaspoon of salt that makes these cookies so magical.

I suggest you try them...and let me know if you DON'T like them. I dare you!

Here's how you can throw together your own:

Grab your ingredients: All purpose flour, granulated sugar, brown sugar. baking soda, salt, pure vanilla extract, vegetable shortening, eggs and chocolate chips.

Cream together the vegetable shortening and sugars until light and fluffy, about 2-3 minutes.

Add eggs and vanilla, mix until combined.

Whisk together flour, baking soda and salt.

Add flour mixture to batter, mix well.

Add chocolate chips (and nuts, if using).

Drop in 2 Tablespoon balls onto cookie sheet.

Bake in 375 degree F preheated oven for 8-10 minutes. Cool on baking sheet a few minutes.

Transfer to cooling rack to cool completely.

Serve and enjoy!!

I'll have you know, after the cookout, and allowing the guests to grab some cookies for the road, those four that you see there was all I was left with.

And you better believe I enjoyed them. All. By. Myself. :-D

Grandma Horvath's Chocolate Chip Cookies

Printer Friendly Version

Ingredients:

• 1 cup vegetable shortening (Crisco)
• 1/2 cup granulated sugar
• 1 cup brown sugar
• 1 teaspoon vanilla
• 2 eggs, well beaten
• 2 1/4 cup all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 (12 ounce) bag chocolate chips
• 1 cup nuts (optional)

Directions:

1. Preheat oven to 375 degrees F.
2. Cream together vegetable shortening and both sugars until light and fluffy, about 2-3 minutes.
3. Add vanilla and eggs, beat until well mixed.
4. Whisk together flour, baking soda and salt.
5. Add flour mixture to batter, mix well.
6. Stir in chocolate chips and nuts.
7. Drop in 2 Tablespoon balls onto cookie sheet.
8. Bake in preheated oven for 8-10 minutes.
9. Cool on baking sheet a few minutes, transfer to cooling rack to cool completely.
10. Serve and enjoy!