Monday, 19 September 2011
Did you know that my kids came home from school every day to find a freshly baked treat waiting for them?? I'm not bragging or anything, but it's true! It was a very rare occasion when there wasn't something tasty waiting for them when they got off the bus! I loved to bake. I loved my kids . . . I loved to bake for my kids. I don't tell you this to brag or anything . . . it is simply a matter of fact! (With five children, three of them boys, nothing lasted overly long in my house, I needed to bake every day!)
Some days are just milk and cookie days are they not??? There is nothing more inviting when you come into the house than a plate of freshly baked cookies and a jug of ice cold milk. You don't have to be a kid to enjoy it either!
I am one of those who loves to indulge myself every so often in this lucious treat of milk and fresh baked cookies. Ok . . .so my waistline say I indulge myself more than just every so often . . . but . . . meh!
One of my favourite milk and cookie indulgences are these amazing peanut butter chocolate chip oatmeal cookies. (Now that's a mouthful!) Oh so scrummy . . .
Crisp, peanut buttery, oaty, chocolatey and filled with lots of salted peanuts. These go down so very well with a tall glass of milk. I make em even more moreish by using chopped Green and Black's milk chocolate.
They are my only weakness . . . (shaddup cheeky!!!!)
*Amazing Peanut Butter-Chocolate Chip Oatmeal Cookies*
Makes about 6 dozen
Two of these, fresh out of the oven, along with an ice cold glass of milk. Cookie heaven!!
8.5 ounces rolled oats (3 cups)
1.5 ounces whole wheat flour (1/3 cup)
1 tsp baking powder
1 tsp bicarbonate of soda
1/2 tsp salt
7 ounce soft light brown sugar (1 cup packed)
6.7 ounces caster sugar (1 cup)
8 ounces unsalted butter, softened (1 cup)
3 ounces natural peanut butter (unsweetened, 1/2 cup)
2 large free range eggs
1 tsp vanilla extract
11 ounces of salted whole peanuts (2 cups)
12.5 ounces semi sweet chocolate chips (2 cups)
(Or use an equivalent weight of chopped good quality milk chocolate with a
high cocoa content, such as Green and Blacks Milk, my preferred)
Preheat the oven to 180*C/350*F/ gas mark 4. Line several baking sheets with parchment paper. Set aside.
Cream together the butter, peanut butter, and sugars until light and fluffy. Beat in the eggs and vanilla. Stir together the flour, oats, baking powder, soda and salt. Stir into the creamed mixture just until combined. Stir in the peanuts and chocolate.
Scoop onto the prepared baking sheets using dessertspoons, leaving at least 2 inches apart for spreading. Bake for 12 to 15 minutes until golden brown and set. Let cool on the baking sheets for 5 minutes before transferring to a wire rack to finish cooling completely. Repeat until all cookies are baked. Store in a tightly covered container.
Cooking at The Cottage today, a deliciously old fashioned Potato Pudding! One of my favourite recipes from The Big Blue Binder.