Cooking for Seven

Delicious shortbread cookies topped with mocha butter, bittersweet chocolate, and pecans. To get the recipe, check out my guest post over at the Tasty Kitchen Blog.

{Grandma’s Cooking School is my chronicles of the informal cooking lessons that my Grandma graciously decided to give us girls. I have compiled a list of all the lessons so far. Enjoy!}

Chocolate & Pudding. HOW could you go wrong with such a combination?

Alright, I’ll admit it. When I attempted to make these chocolate crepes a month or so ago, they were a complete and utter failure. I must have let the batter sit too long - the crepes were very weak. This was a much-needed cooking lesson.

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These cookies are a lovely blend of one of favorite flavor pairs - Chocolate & Peanut Butter. In fact, my favorite cookie recipe stars those two ingredients.

To be completely honest, I was scared of this recipe. I had my doubts about flourless cookies. So I made a half recipe.

But I had nothing to worry about! These cookies do have a very soft and chewy texture, but the flavor is straightforward and scrumptious. Make them with 60% cacao baking chips, and these cookies are lovely treat.

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Devil’s Food Cake

Chocolate & Almond Biscotti

Macadamia Nut Brownies

Milan Cookies

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Happy Valentine’s Day!

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I have been making this recipe for approximately 6 1/2 years. We printed the recipe (simply entitled Peanut Butter Cookies IX) from allrecipes on a thin sheet of paper. The page has been torn and has grease marks and purple scrawls. Penciled in next to the ingredient list are the measurements for doubling and TRIPLING the recipe. Yes, we like these cookies.

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Of course, I have made some (healthy) changes to the original. If you would like to make the cookies as they were intended to be, simply use 3/4 cup brown sugar and 3/4 cup white sugar in place of the raw sugar, regular peanut butter, and 3/4 cup white flour and 1/4 cup whole wheat.

Enjoy!

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Peanut Butter Chocolate Chip Cookies

Printable Page

Ingredients:

• 1/2 cup butter, softened
• 1 cup demerara sugar or sucanat or rapadura
• 3/4 cup natural peanut butter
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1 cup (4 ounces) whole wheat pastry flour (aka soft white wheat)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup regular rolled oats
• 1 cup semisweet chocolate chips

Directions:

1) Preheat the oven to 375 ° F.

2) In a large bowl (or the bowl of a stand mixer), cream together the butter, sugar, and peanut butter until smooth. Beat in the egg and vanilla.

3) In a separate bowl, whisk together the flour, baking soda, and salt. Stir into the butter and sugar mixture. Add the oats and chocolate chips.

4) Form the dough into balls the size of golf balls and place on an ungreased or parchment lined baking sheet. Flatten the balls slightly.

5) Bake in the preheated oven for 8-12 minutes, or until the edges begin to brown. Remove from oven and let the cookies to cool on the pan for 5 minutes. Transfer to a wire rack to cool completely before storing.

Makes approximately 2 dozen cookies.

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