The Ultimate Shortcut Cookie Book - Camilla V. Saulsbury [44]
1 cup roasted peanuts (optional)
Line cookie sheets with wax paper.
Combine the butter, brown sugar, and evaporated milk in a large heavy saucepan. Bring mixture to a boil over medium heat, stirring occasionally, until mixture comes to a full boil.
Let mixture boil, without stirring, for exactly 3 minutes. remove from heat immediately. Stir in peanut butter and vanilla, stirring until peanut butter has melted. Quickly stir in the oats and, if desired, peanuts; mix well.
Working quickly, drop mixture by kitchen tablespoonfuls onto wax-paper-lined sheets. Allow to cool and become firm, for about 30 minutes. Store in covered container between sheets of wax paper in a cool, dry place.
MAKES ABOUT 32 COOKIES.
PEANUT BUTTER SCOTCHIES
In my book, few things are as comforting, reassuring, and just plain delicious as the flavor of butterscotch. Add a hefty dollop of creamy peanut butter and you’ve got an irresistible homespun treat. Delicious anytime, these cookies are especially excellent dunked in a cold glass of milk in the middle of the afternoon or as a late-night snack.
1 (16.5-ounce) roll refrigerated sugar cookie dough
½ cup creamy-style peanut butter
3 tablespoons packed dark brown sugar
1½ teaspoons vanilla extract
1¼ cups butterscotch morsels
Preheat oven to 350°F. Spray cookie sheets with nonstick cooking spray.
Break up the cookie dough into large bowl; let stand for 10–15 minutes to soften. Add the peanut butter, brown sugar, vanilla, and butterscotch morsels; mix well with your fingers, the paddle attachment of an electric stand mixer, or a wooden spoon.
Drop dough by kitchen teaspoons, 2 inches apart, onto prepared cookie sheets.
Bake for 10–13 minutes or until just set and golden at edges. Transfer cookies to wire racks and cool completely.
MAKES 30 COOKIES.
PEANUT BUTTERY CHOCOLATE CHIP-LOADED COWBOY COOKIES
If you crave a simple, sturdy cookie, free of pretension and full of homey goodness, here you are. The cookie may sound new-fangled, but the taste is entirely old-fashioned. Loaded with so many good things, you almost need an excuse not to make these cookies.
1 (16.5-ounce) roll refrigerated chocolate-chip cookie dough
½ cup shredded coconut
2/3 cup creamy-style peanut butter
½ cup quick or old-fashioned oats
½ cup chopped roasted peanuts
Preheat oven to 350°F. Spray cookie sheets with nonstick cooking spray.
Break up the cookie dough into large bowl; let stand for 10–15 minutes to soften. Add the coconut, peanut butter, oats, and peanuts to the cookie dough; mix well with your fingers, the paddle attachment of an electric stand mixer, or a wooden spoon.
Drop dough by kitchen teaspoons, 2 inches apart, onto prepared cookie sheets.
Bake for 10–13 minutes or until just set and golden at edges. Transfer to wire racks and cool completely.
MAKES 36 COOKIES.
PECAN AND WHITE CHOCOLATE CHUNK BROWNIE COOKIES
White chocolate, pecans, brown sugar, and dark chocolate dough—cookies don’t get much better than this. Ready from start to finish in well under an hour, they’re terrific with a cappuccino or glass of ice-cold milk.
1 (19.5- to 19.8-ounce) package brownie mix
½ cup (1 stick) unsalted butter, melted
¼ cup packed dark brown sugar
2 large eggs
1 (6-ounce) package white chocolate baking squares, coarsely chopped into chunks
1 cup coarsely chopped pecans
Preheat oven to 350°F. Spray cookie sheets with nonstick cooking spray.
Mix the brownie mix, melted butter, brown sugar, eggs, and white chocolate chunks in a medium mixing bowl with a wooden spoon until well blended.
Drop dough by teaspoonfuls, 2 inches apart, onto prepared cookie sheets. Sprinkle tops with a few pecans.
Bake for 9–12 minutes, until set at edges and just barely set at center when lightly touched. Cool for 1 minute on cookie sheets. Transfer to wire racks with metal spatula and cool completely.
MAKES ABOUT 54 COOKIES.
PEPPERMINT WHITE CHOCOLATE CRINKLES
A batch of these minty chocolate cookies makes a wonderful winter holiday gift, but chances are you’ll want to keep them for yourself.