Peanut Butter Scotchies

p. 58

This looked like a yummy recipe, and I happened to have all of the ingredients in my pantry. It was so easy to mix these cookies up in my KitchenAide Mixer (which was the best present I ever bought myself!).  If you love peanut butter and butterscotch like I do, then you'll love these cookies!

1 roll refrigerated sugar cookie dough

1/2 cup creamy peanut butter

3 Tblsp packed dark brown sugar

1 1/2 tsp vanilla extract

1 1/4 cup butterscotch morsels

Preheat oven to 350 degrees. Spray cookie sheet.

Break up cookie dough in bowl, let stand for 10-15 minutes to soften.

Add peanut butter, brown sugar, vanilla, and butterscotch morsels; mix well.

Drop by teaspoonfuls on prepared cookie sheets.

Bake for 10-13 minutes or until golden at edges. 

Transfer cookies to wire racks and cool completely.

What I did:

I pretty much did everything that the recipe said, and the cookies turned out great! I ended up cooking mine for 10 minutes, and that worked perfectly for my oven. It really works to use the teaspoon to doll out cookie dough, because it makes a nice bite-sized cookie to eat.

Enjoy!

Remember, buy the book for even more yummy recipes!

Caramel-Loaded Chocolate-Chocolate-Chip Cookies

I can't seem to contain myself as I look through the recipes in this book! So, instead of going straight through each recipe as I had originally planned, I'm going to flip around and just make the recipes that sound good to me at that moment (or what I can make with what is in my pantry!).

On page 13, there is a recipe for caramel-loaded chocolate-chocolate chip cookies (say that 5 times fast!), and it just sounded delicious! Here goes:

1 C quartered chocolate-covered  caramel candies (e.g. rolos)

1 (18.25 oz) package yellow or chocolate cake mix

1/3 C vegetable oil

2 large eggs

1 C semisweet or milk chocolate chips

Preheat oven to 350 degrees. Spray the cookie sheet with nonstick cooking spray. Toss caramel candies in 2 Tbls cake mix (to prevent sticking). Place half of the cake mix in a large bowl with the oil and eggs and blend with an electric mixer for 1-2 minutes. Stir in the remaining cake mix, flour-coated candies, and chocolate chips with a wooden spoon until all ingredients are moistened. Drop by teaspoonfuls on cookie sheet. Bake for 9-12 minutes or until set at edges and just barely set at the center. Cool for 1 minute and transfer to wire racks to cool.

Ok, here's what I did:

I followed the directions above, except for a few things. I couldn't find rolos, so I substituted mini baking m&m's (I know it's nothing with caramel, but it's what I had!). Of course, after I had added the m&m's and chocolate chips, I found some caramels in the pantry, and had to add them too! So this cookie kind of ended up being an everything-but-the-kitchen-sink kind of cookie for me (but oh so yummy!).

I didn't mix it with an electric mixer (am I that lazy?!), because I only wanted to dirty one spoon, but it still seemed to work.

The dough seemed a little dry to me, so I added a few more drops of vegetable oil to thin it out.

Using the teaspoon to drop the cookies onto the sheet worked really well, although it made some tiny cookies. I guess it makes it easier to eat several cookies if you rationalize it as 2 small cookies = 1 large cookie, right?!

I ended up baking them for 11 minutes in my oven to get them just right.

All in all, this is a very yummy recipe! Enjoy!

You can always get this recipe and more by buying the book to enjoy for yourself!