Eat Smarter: Low Carb Peanut Butter Cookies

I love peanuts, peanut butter... whatever.  I am avoiding wheat at the moment and my craving for  cookie is hard to work out.  I found this recipe and it came out pretty good!  Not like a "regular" flour based peanut butter cookie, but pretty good as a substitute.

I didn't take photos of the mixing and measuring process but... well, it's pretty simple.  One caveat: I got mine from the grocery in the "grind it yourself aisle".  You don't want to use regular peanut butter because it has so much added stuff already, sugar, etc in it. 

Best Ever: Pecan Walnut Shortbread Cookies

Delicious Pecan Walnut Shortbread Cookies

This is possibly the best, easiest, most flavorable, most memorable cookie I have ever made.  It is my "go to" recipe when I want cookies easily for family or to give to friends.  It is a simple shortbread dough made in a food processor!  Talk about easy cleanup.

One hint: Save a couple of paper towel rolls.  That cardboard tube, when you cut a slit in it with scissors, becomes a holder for cookie dough in the refrigerator!  It keeps the dough cylindrical and makes nice, uniform cookies.  I used two, slotted together to hold this dough which makes about 3 dozen cookies. 


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Ingredients

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup plus 2 tablespoons powdered sugar
• 1 cup toasted pecans
• 1 cup toasted walnuts
• 1 ½  teaspoons pure vanilla extract
• 1 cup (2 sticks) butter, room temperature, cut into chunks
   (Note: if you use salted butter, omit salt from recipe)
• 1 teaspoon ice water
  OPTIONAL: Turbinado sugar as garnish for top of cookies.

Directions

Toast the pecans and walnuts in a moderately hot oven (350 degrees) for 10-12 minutes.  Remove from the oven and let cool. Once cool place in food processor and pulse until coarsely chopped.  They will get further processed when added to the dough.  Empty into a bowl and set aside.

Combine the flour, salt, and powdered sugar in the food processor and pulse to combine. Add the vanilla, butter and the water. Pulse together just until a dough is formed. 

Add the nuts to the mixture and pulse until well mixed. Place the dough on a sheet of plastic wrap and roll into a log, about 2 inches in diameter. Twist the ends of the wrap in opposite directions and place in the cardboard tube(s). Chill the dough in the refrigerator for at least 45 minutes.  This can be held in the refrigerator for up to three days before use or see note at bottom to freeze for later use.

Preheat the oven to 350 degrees F. 

Slice the log into 1/4-inch thick disks (I use a serrated knife and let it do the work - do not push down - maintain the cylinder shape). Arrange on nonstick cookie sheets, parchment lined or Silpat lined baking sheets (I use a Silpat every time and love them); you can get a dozen on a half sheet pan. OPTIONAL:  you can use some turbinado sugar and top each cookie with it before baking. It gives a great crunch and texture.

Bake until the edges are barely light brown, about 10-12 minutes, rotating the pans half way through the baking process. Remove from the oven and let cool on the cookie sheets for 5 minutes. Transfer to wire racks and cool until room temperature.

Fresh out of the oven.

Tips: Store in airtight container for up to a week or freeze uncooked log for up to a month.

This recipe was adapted from Foodnetwork.com’s Claire Robinson’s original.

Ina's Best: Chocolate Chunk Cookies or Blondies

 

I love the "Barefoot Contessa" Ina Garten.  Love her.  She did this recipe recently on her show and I thought, "Wow.  Cookies or blondies using the same recipe."  I love both and this one is awesome.  I did tweak one thing.  The first time I made them I followed the recipe exactly.  Well, almost.  They were amazing, but even for me, a confirmed chocoholic, there were too many chocolate chips.  I guess that was because her recipe called for chocolate chunks.  My bad.  Round II I used half as many chocolate chips and substituted toasted pecans. Dear Lord.  They are awesome.  Try em.

Note:  The original oven temp and timing are in the recipe below.  Try one or two and see how your oven works.  I had to adjust mine to 12 minutes instead of 15. I use half sheet pans with a Silpat liner.  I also rotate my sheet pans half way through and since I use two at a time, I also switch racks. Compulsive I know, but they are all even and perfectly uniform.  Try this one folks.

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Ingredients

• 1/2 pound unsalted butter, at room temperature
• 1 cup light brown sugar, packed
• 1/2 cup granulated sugar
• 2 teaspoons pure vanilla extract
• 2 extra-large eggs, at room temperature
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 1 1/2 cups chopped walnuts
• 1 1/4 pounds semisweet chocolate chunks

Directions for cookies:

Preheat the oven to 350 degrees.

Cream the butter and two sugars until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment. Add the vanilla, then the eggs, one at a time, and mix well. Sift together the flour, baking soda, and salt and add to the butter with the mixer on low speed, mixing only until combined. Fold in the walnuts and chocolate chunks.

Drop the dough on a baking sheet lined with parchment paper, using a 1 3/4-inch-diameter ice cream scoop or a rounded tablespoon. Dampen your hands and flatten the dough slightly. Bake for exactly 15 minutes (the cookies will seem underdone). Remove from the oven and let cool slightly on the pan, then transfer to a wire rack to cool completely. 

For Blondies:

Grease and flour an 8 x 12 x 2 inch baking pan.

Spread the batter into the prepared pan and smooth the top. Bake for 30 minutes exactly. Don't over bake! A toothpick may not come out clean. Cool completely in the pan and cut into bars.

Holiday Baking: Texas Style Chocolate Chocolate Pecan Cookies

I love chocolate chip cookies. I also like to refresh old standard recipes.  This is one of my favorite recipes - results in dark, spicy, sweet, chewy, brownie-like cookies.  The combination of sweet, chocolate, nuts and a little "spice" courtesy of the chipotle powder is unbeatable.  Not enough to be "hot", just enough to be "interesting".  Key to the success of this recipe this is the refrigeration, baking times and exact measurements.  Don't vary and these will turn out great. 

Here are the ingredients you need to make it happen:

• 2 3/4 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda 
• 1 teaspoon espresso powder (enhances the chocolate flavor and you will never know it's here)
• 1 teaspoon chipotle powder (don't use more or it gets "hot" instead of interesting)
• 1 teaspoon ground cinnamon (again, just a "flavor layer" and not a major player)
• 5 tablespoons good cocoa powder (please do not use cheap cocoa - it makes a difference)
• 2 1/2 sticks unsalted butter, softened to room temperature
• 1 3/4 cups packed light brown sugar
• 1/4 cup granulated sugar
• 2 large eggs, at room temperature
• 2 teaspoons vanilla extract
• 1 cups semisweet chocolate chips
• 1 cup dark chocolate chunks
• 1 cup chopped, tasted pecans (toasting the pecans lets the essential oils release and improves the flavor radically IMHO)

Directions

Sift the flour, salt, cinnamon, chipotle, espresso, cocoa powder, baking powder and baking soda together into a large bowl.

Sifting is key to insure even distribution of dry ingredients.

 Toast the pecans.  I used the toaster oven. You can also do it on the stovetop or in the oven. Be careful they don't burn or get too dark - they get bitter.  If they do, discard and go again.  I also substitute walnuts or any other favorite nut here. Once cooled, chop them and reserve for later. The nuts, whatever variety you choose, are the only thing that I use more of than the receipe calls for because I love them.  I used 1 1/2 cups chopped.

Toast these for much better flavor!

 Next, I beat the butter and sugars with the paddle attachment on my Kitchenaid stand mixer  on medium-high speed until pale and fluffy, about 4 minute.

Be sure to let this soften or you won't get perfect incorporation.

I use light brown sugar because I think it has a better flavor for cookies.

Add ONE EGG at a time and incorporate completely before adding the next.

Beat in the eggs one at a time, then beat in the vanilla. Reduce the mixer speed to low. Add the flour mixture and beat until combined.

Stir in the chocolate chips and pecans - I do this on the lowest setting on the Kitchenaid ( you can also do it my hand if you are REALLY strong).

Press plastic wrap directly onto the surface of the dough and refrigerate at least 1 hour or preferably overnight.

Remember: LET THE DOUGH REST FOR AT LEAST ONE HOUR

Preheat the oven to 375 degrees F. I prepare my half sheet pans using Silpat liners.  I think they are indispensable, but you can also just use parchment paper.

The original recipe this was adapted from called for "Drop heaping tablespoonfuls of dough onto the prepared baking sheets, about 2 inches apart".  I use a 50+ year old ice cream scoop and leave them in the little domed shape. They bake out nicely and I have pretty uniform cookies; it makes me happy!

Bake until the cookies are firm and dry around the edges; they will still be soft in the middle, about 12 minutes. Resist the urge to bake "for a couple of more minutes" - if you do, the bottom gets too stiff and dark and the texture just isn't as good.  Trust me. Been there, done that. These are a little like brownies in cookie form.

Remove the cookies from the oven and let cool 10 minutes on the baking sheets, then transfer to racks to cool completely.

Healthier Eats: Chocolate Chip Cookies

We are all trying to help out a little with regard to dietary restraint, right?  But hey, I like a cookie now and then.  So as a compromise, I adapted this recipe from egglesscooking.com.  These are not eggless - there was one adaptation.  I didn't use wheat. I wanted to experiment with other natural grains and these were the result.  The texture is a little different, a little more "grainy" but the flavor is delicious, and healthier than the usual variety.

Oat & Brown Rice Flour Chocolate Chip Cookies

 

Prep time: 15 Mins     Cook time: 10 Mins

Yields: Approximately 30 cookies

 

Dry Ingredients:

• 1 and 1/4 cups Oat Flour
• 1 and 1/4 cups Brown Rice Flour
• 1 teaspoon Baking Soda
• 1 1/4 cups Brown Sugar (I used Spelda Brown Sugar Blend)
• 1/2 cup Chocolate Chips
• 1/2 cup Peanut Butter Chips
• 1/2 cup chopped nuts (optional) 
• 1/4 teaspoon sea salt

Wet Ingredients:

• 2/3 cup Canola Oil
• 1 teaspoon Vanilla Extract
• 1 large egg
  

Assemble!

1. Preheat the oven to 375F/190C. Grease (use shortening/butter/non-stick spray) the baking sheet (I use a Silpat silicone sheet on a half sheet pan myself);
2. Beat the egg;
3. In a large bowl combine the dry and wet ingredients and mix well;
4. Drop by tablespoonfuls onto the prepared baking sheets and bake for 10-13 minutes or until lightly browned.
5. Allow to cool for 10 minutes on the sheet before removing to a cooling rack (this is why I use two sheet pans at a time).

Sunday Baker: Chipotle Peanutbutter Chocolate Chip Cookies

Chipolte Peanut-Peanut butter Chocolate Chip Cookies

I love spicy food. I love chocolate chips. I love peanuts (in any form) so much I added them twice.  So these easy, delicious cookies are a favorite. I used less butter than my original recipe calls for and it balances the peanut butter I use I think. these come out crisp with just enough moisture in the middle.  The Chipotle hits the back of your tongue and you don't read it as "hot", it just imparts another flavor layer to these delicious morsels. Adjust the Chipotle to taste or leave it out, but do not omit the cinnamon; it's just enough to really give these a delicious flavor.

Butter, peanut butter and sugars creamed together.

Dry ingredients sifted together.

Never underestimate the need for a KitchenAid stand mixer.

I use an old ice cream scoop that is actually older than I am, believe it or not. It belonged to my parents before I was ever born.  It makes a generous cookie and I think it’s the perfect portion.

Never let anyone tell you you do not need a KitchenAid stand mixer.  Try mixing a double batch of these babies by hand or with a hand mixer.  Not happening.  My mixer, Bob, is my go to guy for everything!

The texture depends on letting them sit on the cookie sheet (I use half sheet pans and a Silpat liner) for about 5 minutes before moving them to the cooling rack.

Ingredients:  

(You may as well go ahead and double this now, you'll want more than this recipe provides!)

1/4 cup (1/2 stick) butter, softened (if salted omit salt below)
1/2 cup chunky or smooth peanut butter (I use Creamy Jif)
1/2 cup granulated sugar
1/2 cup brown sugar, firmly packed
1 egg
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon Chipotle powder
1/2 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup semisweet chocolate chips
1 cup roasted peanuts (or pecans which I love - I also made this with Honey Roasted Peanuts and OMG!)

Preparation:

Preheat oven to 375°.

Cream the butter, peanut butter and sugars until light. Add the egg and mix until fluffy.
Blend the flour, baking powder, chipotle powder, cinnamon, baking soda and salt together well. Add these dry ingredients to the butter mixture. Add the chocolate chips and peanuts. Drop cookie dough by firmly packed scoops onto the lightly greased baking sheets (or Silpat lined sheet pans). Bake for 13 minutes at 375°.  Let cool for 5 minutes before moving to cooling rack. Makes about 3 dozen cookies depending on scoop size.