One of the healthier options on this blog…
The relationship between my little sister and I started out rough. My earliest memories of her are those of being bitten by the brat. Her earliest memories of me are of being ratted out to mom for something she didn’t do. Somewhere amongst the screaming matching, vengeance plotting and general hatred blossomed love! I’m not entirely sure how but I think it has something to do with realising we exerted more influence together over the parents than we did alone… Anyway, a decade or so after this union, things are still going strong. Life has got between us though. Approximately 3175 kilometers between us as she’s now in Canada! What can I do to replace her? Not much. So to fill the void, I turned my attention to the Peanutbutter Cookies recipe she introduced me to and improved them – an act of general sibling rivalry as well as a metaphorical “screw you for leaving!” This recipe can also be used for filling post-break up voids, general feelings of loneliness or for those damned smug individuals who just want some tasty cookies.What You’ll Need:
- 170 g Butter
- 173 g Peanutbutter
- 200 g Caster sugar
- 110 g Brown sugar
- 1 ½ tsp Baking powder
- 1 tsp Cinnamon
- 2 Eggs
- 1 tsp Vanilla
- 156 g All-Purpose flour
- 180 g Rolled oats
- 100 g Dark chocolate chips
- 70g Cranberries
- Zest of large orange
The list of ingredients is pretty long but the recipe – just like my sister – is fairly simple. Set the oven to 190ºC and get to work!
With an electric mixer, blend the butter and peanutbutter until they become one. Avoid the obvious metaphor of myself and my sister’s origins. It’s too painful to think about… Next, toss in the sugars, baking powder and cinnamon. Mix well. After this, add the eggs and vanilla. Then sieve in the flour. Lash the oats in and the cranberries, chocolate and orange.
Normally I don’t go to such efforts…
Using two soup spoons, mold the dough into little balls of yumminess. I’ve got to hand it to my sister here, she taught me this trick and it works a treat although it does leave less dough to be licked off fingers. Probably for the best.
Yes, the raw dough is mighty tasty
Pop these guys into the oven and set the timer for about 25 – 30 mins. Then wait and reminisce. A key indicator that they’re done is the edges will begin to go brown. Once you see this, take them out and let them sit for a few minutes. After they’ve rested awhile, slide them off the tray onto some cooling racks. Taking them out to the garden to photograph is entirely optional. My sister likes to leave them outside to cool as it means we get to eat them sooner. This also means that the many birds populating our garden take interest so she usually ends up sitting at kitchen window, guarding them. One more than one occasion has she startled us all by leaping up suddenly and waving her arm at some hapless pigeon whose got too close. Looking forward to her homecoming. Until then I’ll just have to eat my way through a few batches of these and help myself to the make up she wasn’t able to bring with her. I guess there are some benefits!
On second thought, she can stay away awhile longer…
This are talking to me .. with big letters – so this goes on file. Thanks a million.
Daughter, you bake I’LL eat.
Always looking for good oatmeal cookies and these are making the list, yum!
The list may be a little long but the familiarity and ‘on handness’ of all the ingredients makes it feel shorter and very yummy.
It’d be nice to have some of these dough balls in the freezer for quick cookies. Except I often end up eating a lot of equally yummy frozen dough balls
That’s exactly what I do! There’s usually a cookie dough roll (or two) wrapped in cling film in the freezer for stress munching… right next to the homemade ice cream. The freezer can be a very dangerous place in my house