Peanut Butter Oatmeal-Chip Cookies

OK, you got me. I just can't keep it a secret, so I'll just blurt it out: I discovered the recipe for Love Potion #9.

Get this--it's not a frilly cocktail, nor is it an expensive elixir in an ornate glass jar. This "potion" is a batch of homemade, melt-in-your-mouth peanut butter oatmeal-chip cookies. They might not make anyone fall in love, but you'll definitely fall for them.


Here's the deal: after one bite of these scrumptious, chewy, ooey-gooey delights, I was in heaven. Pure heaven. Which was funny, because there was no way anything this sinfully delicious could be so good. I can never eat another store-bought, prepackaged cookie again, and I can't imagine a better food to serve when you want love in the air.

In other words:

YOU.

MUST.

MAKE.

THESE.

COOKIES.

Your taste buds will forever thank you. Your loved ones will beg you to bake them again...and again...and again. After all, there's something simply magical, something wonderful, about marrying peanut butter with chocolate--all that sugar and salt combining together to form the ultimate in rich, creamy comfort food. These cookies take that decadence even further, with the addition of crunchy oatmeal and both white and brown sugars, creating the perfect treat for a romantic occasion.

Peanut Butter Oatmeal-Chip Cookies
From Taste of Home Best-Loved Cookies & Candies, 2012

2 1/2 C butter, softened
2 C sugar
2 C packed brown sugar
1/2 C creamy peanut butter
4 eggs
2 tsp. vanilla
6 C all-purpose flour
2 tsp. salt
2 tsp. baking soda
1/2 tsp. baking powder
1 12-oz. pkg. semisweet chocolate chips
1 11-oz. pkg. peanut butter and milk chocolate chips
1 C quick-cooking oats

In a large bowl, cream the butter, sugars, and peanut butter until light and fluffy. Beat in eggs and vanilla. Combine the flour, salt, baking soda, and baking powder; gradually add to creamed mixture and mix well.

Stir in the chips and oats. Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375 degrees for 9-12 minutes or until golden brown.

Cool for 2 minutes before removing from pans to wire racks. Store in an airtight container.

Pretty Poinsettia Cookies

Happy New Year, bakers and cakers!

First of all, I hope you all had a safe and joyous holiday season and that 2013 brings you only the best, both in and out of your kitchen. There are so many ways to celebrate this festive time of year--yet, in my book, there's nothing as sugary sweet as some good, old-fashioned baking to make the holidays just perfect.

This season, I was delighted to make six types of Christmas cookies: strawberry, chai spice, peanut butter oatmeal chip, iced sugar, chocolate mocha, and these adorable little guys shaped like poinsettias. (As you can see, I had a very eager baker's apprentice, aka my wonderful nephew, assisting my husband and me. Our little cutie did a terrific job, especially since it was his first time baking!)

These poinsettia cookies are so delicate and lovely, but the best part about them is their versatility. Since it was Christmas, I decorated these little treats with a red and green color scheme of sprinkles and cherries. Substitute those garnishes for pastel candies and non pareils, however, and these holiday poinsettias turn into a gorgeous Eastertime bouquet. Blue, green, and orange flourishes change them into beautiful blossoms befitting a birthday, brunch, or any "just because" occasion. Play around with the toppings as much as you wish--try swapping the candied cherries for jellybeans, gumdrops, or M&Ms, for instance. I'd love to know what kinds of fun and creative combos you all cook up!

I made a couple of small changes to the original recipe, which you can find here. First, I switched around the amounts of almond and vanilla extracts, as my hubby loves almonds, but not almond flavoring! This switcheroo gave the cookies a more subtle, but not bland, taste. Additionally, I left the candied cherries whole rather than quarter them. I'd love to say that I had a good reason for this, but, quite frankly, I just forgot. :) In the end, I like the way the whole cherries "pop" off the cookies, and if it saved me a step, why not?

Pretty Poinsettia Cookies
Adapted From The Taste of Home Baking Book, 2007

1 C butter, softened
1 C confectioner's sugar
1 egg
1 tsp. almond extract
1 1/2 tsp. vanilla
2 1/2 C all-purpose flour
1 tsp. salt
Red and green decorator's sugar
Red and green candied cherries

In a large mixing bowl, cream butter and sugar until light and fluffy. Add egg and extracts; mix well. Combine flour and salt; gradually add to creamed mixture. Divide dough in half; wrap in plastic wrap. Chill overnight or until firm.

On a lightly floured surface, roll out one portion of dough into a 12". x 10" rectangle, about 1/8" thick. Cut into 2". squares. In each square, make 1" slits in each corner. Bring every other corner up into center to form a pinwheel; press lightly. Sprinkle cookies with red and green sugars and press a candied cherry into the center of each.

Place 1" apart on ungreased baking sheets. Bake at 350 degrees for 10 minutes. Cool 1-2 minutes before removing to a wire rack.