Chocolate Oatmeal Peanut Butter Cookies

Photo: Debra Turner via iphone

Don't start your diet yet because the next two blog posts will feature food. Christmas may have passed, but some of us are still celebrating, right up until New Year's Day. Par for the holiday course. Accept it.

This year I was a slacker when it came to baking cookies. I reasoned ... with the eggnog, chocolate candy and mulled apple cider (not to mention nuts and a few bakery cookies), did I really need to bake cookies too? Well, apparently, the answer is ''yes'' because I baked a batch.

Friends who live in the neighborhood went out of town for the holidays, leaving me the keys to their apartment. When I went over to check on things the first day, on their counter they left me a festive basket of fresh fruit and dark chocolate. Very thoughtful (and delectable) right?

So when they return tomorrow, they will find a batch of these cookies sitting in their kitchen (along with bags of white tea and chai tea, a surprise!). So you see, it is really is their fault that I baked them. The oatmeal gives the cookies a nice texture, and there are chocolate chips in every bite. Here is the recipe:

Ingredients:

1/2 cup butter (1 stick)
1/2 cup peanut butter (if you leave pb out sometimes, add a tablespoon of liquid)

Photo: Dr. Oz Show

1/2 cup graduated sugar
1/3 cup packed brown sugar
1 teaspoon real vanilla extract
1 large egg                                       
1/2 cup whole wheat flour
1/2 cup all purpose flour
1 cup oatmeal
1 teaspoon baking soda
1/2 teaspoon baking powder
a pinch of salt
1 teaspoon of cinnamon
1/4 cup coconut (optional: I threw it in)
6-7 ounces chocolate chips (that's a package)

Directions:

1. Start by throwing the butter into a mixing bowl and microwave for 20 seconds to soften. 
2. Add the peanut butter. Mix together.
2. Add the remaining ingredients, one at a time, using an electric mixer to combine.
3. A full cup of oatmeal produces a drier (but still moist dough). Form into 1-inch balls and place on an oiled cookie sheet (or on parchment paper). I flatten them slightly.
4. Bake for 10-12 minutes in a preheated 350-degree F oven. When done, cool for 2 minutes before removing the cookies from the pans. Let cool completely before storing in a container.

I have a feeling my friends will enjoy these cookies as much as I do. Naturally, I had to taste their deliciousness before offering them as a gift.

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Chocolate No Bake Cookies Are Quick

Photo: The Food Network

Called preacher cookies in Appalachia, rumor has it: When a family saw a preacher on horseback at the base of a mountain riding towards their house, they could make and cool these cookies by the time he climbed up the front pouch to arrive at their door.

Chocolate No Bakes were the first cookies I made by myself as a child. Although we lived far from Appalachia, it seemed like every mom in my neighborhood made them. In grade school, our cafeteria ladies (who were moms) served them to us for lunch sometimes. Not every child ate her green beans (I won't mention any names ... um, Norma Oliver, nor the reason I ate two portions of green beans on Wednesdays), but I don't remember a sixth grader who wouldn't eat his/her No Bake cookie. They travel well, so are a favorite cookie to make for a picnic or holiday. When you crave something rich and sweet, these cookies really hit the spot.

Chocolate No Bake Cookies

Ingredients:

2 cups sugar
1 stick butter (= 4 ounces)
1/2 cup milk
1/3 cup of unsweetened cocoa powder
1 teaspoon vanilla extract
1/8 teaspoon salt
3 cups quick oats (I like using 5 minute Old Fashion oats. Both work.)
1/2 cup peanut butter (I like to use crunchy.)

Directions: 

1) Pour the sugar, butter, cocoa powder and milk into a saucepan on a stovetop over the flame. Stir with a wooden spoon.

2) Bring the mixture to a boil and simmer for about 3 minutes.Keep stirring.

3) Lower the flame (as low as it goes). Stir in the vanilla, salt and oatmeal until smooth and uniform.

4) Finally, stir in the peanut butter. Remove from the heat.

5) Using a tablespoon, scoop and drop the cookie batter onto waxed paper. The batter is very hot, so be careful not to drop any on your skin. If the mixture cools before you get it all out of the saucepan, return it to a burner for another minute, and it will come out clean.

6) Let cool for 20 minutes. The No Bake cookies harden like a candy.

Store in a cookie tin, or Tupperware. Usually a batch disappears lickety quick!

Although not true, the recipe seems so wholesome! Over the years I tried to reduce the butter, or sugar, however it changes the texture of the cookie, so now I just follow the original recipe. Eat them as a once in a while treat. How many of you grew up making these cookies?

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Faux-Reos: When To Make Homemade Cookies?

Photo and recipe courtesy of King Arthur Baking Co.

Everyone should know where his or her food comes from, what's in it and what it takes to put it on the table, so I think everybody should have a few basic cooking or baking skills.🙂 Often homemade is healthier as you use better ingridients. That said, life is a balance. Who wants to spend all their time in the kitchen? So how do I decide between homemade or readymade?

If I can't make food, better, healthier, or cheaper, I buy it readymade. Oreos are one of my favorite store-bought cookies. I can't make them better than Nabisco Cadbury Milka, their manufacturer ... and not much cheaper either. 

Moreover, are cookies ever healthy? Really ... truly?! It's the sugar that's so bad for us ... as well as, eating too many cookies! So Oreos are a cookie I buy and never bake at home. BTW, if you can find the same crispy chocolate sandwich cookie manufactured by Hydrox, the original inventor of the recipe in your supermarket, buy them. As tasty as Oreos, Hydrox -- the 1st retailer to make them -- deserves your patronage!

Despite never making the chocolate sandwich biscuit myself, I'm curious to know what's in my favorite, sooo delicious, store-bought cookie. Let's turn to a professional baking company for a copycat recipe:

Faux-Reos by King Arthur

Ingredients for the cookie:

1 cup + 2 tablespoons sugar

12 tablespoons butter, room temperature

1/2 teaspoon salt

1 teaspoon espresso powder

1 large egg

1 tablespoon cold water

1 teaspoon vanilla extract

1 1/2 cups unbleached all-purpose flour

3/4 cup good quality cocoa

Directions for the cookie:

1) In a mixing bowl, beat together the sugar, butter, salt, and espresso powder. 

2) Beat in the egg, water, and vanilla. Next add the flour and cocoa (to get a stiff dough with no leavening agent, so do not worry about either).

3) Roll the dough into 2 teaspoon-size balls (the weight of a chestnut).

4) Place the balls on a greased, or parchment paper prepared cookie sheet, leaving 1 1/2'' - 2'' apart.

5) Flatten each cookie to about 1/8" with your fingers or a glass bottom dipped in cocoa.

6) Bake the cookies for 18 - 20 minutes and watch them closely to get a crispy-without-scorched cookie. When just right, remove them from the oven and cool completely.

Ingredients for the filling:

2 1/2 cups powdered sugar

1/2 cup vegetable shortening

1 teaspoon vanilla extract

2 teaspoons cold water

Directions for the filling:

1) Beat together the sugar, shortening, and vanilla.

2) Add the water and continue to beat until smooth and spreadable.

3) Place 1 tablespoon of filling in-between 2 crispy cookies and squeeze to flatten.

Oh, what a lot of sugar, no wonder they're so tasty! Frankly, unless Oreos and Hydrox cookies both disappear from supermarket shelves, I don't plan to make them. Yet seeing the recipe is an education, isn't it ... and I'll hold onto the Faux-Reos recipe to make at home should the day arrive of empty supermarket shelves.

++++++++++++++++++++++++++++++++++++++++++++++++++

Here's another easy King Arthur recipe I will make:

Photo and recipe courtesy of King Arthur Baking Co.

No-Bake Energy Bites

Ingredients:

3/4 cup any nut butter (I'll use peanut butter)

1 cup of rolled oats

1/3 cup of honey

1/3 cup of dried whole milk (I'll use dried skim milk ... all I ever buy and doubt with powdered milk, it makes much of a difference in taste. What am I ... a supermarket?🙂)

1 teaspoon vanilla extract

Select:

2 cups of mix-ins - such as mini chocolate chips, coconut flakes, chopped nuts, dried fruits or seeds, crushed candies (unhealthy), 1 tablespoon chia or poppy seeds (healthy) -- or whatever you like.

Directions:

1) In a mixing bowl, combine the 1st 5 main ingredients.

2) Next add 2 cups of whatever mix-ins you like.

3) Use your hands to mix and get the right consistency. Add more oats if too sticky, add a tad more honey if too dry.

3) Form into 1 tablespoon-size balls. Place on a cookie sheet. Wait at least 20 minutes for them to rest and firm up before eating.

Obviously, the Energy Bites are healthier than Oreo cookies, but sometimes you need an Oreo; and we all must practice moderation. Alas, staying healthy always comes down to portion control! I rarely eat more than 3 Oreos, yet rarely eat less than 3.🙂

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Digestive Biscuits Vs Marie Biscuits

Prince Alfred (1844 - 1900), son of Queen Victoria married Grand Duchess Maria (1853 - 1920), daughter of Tsar Alexander II in 1874. The Marie Biscuit was named after the bride. Although their marriage soured over the years, they had 5 surviving children, including Queen Marie of Romania and later granddaughters who married rulers to become Queens of Greece and Yugoslavia.

When I moved to Manhattan I discovered 2 delicious tea cookies at the supermarket that are more common in Europe than here in the U.S. Both are types of shortbread cookies. They share a dry, crispy texture and are semi-sweet, but differ in types of flours used.

Sweetmeal Digestive Biscuits, developed by Scottish doctors in 1839, were my first find. Instantly hooked, they fill my cookie tin always. At $1.99 for 14 ounces, I never bake them at home ... then along comes a world pandemic. So when they are missing from the grocery shelve, literally we can take matters into our own hands with the following easy recipe:

Digestive Biscuits

Ingredients:

2 cups whole wheat flour

1 teaspoon baking soda

3/4 cup confectionary sugar

1/2 cup butter

1/4 cup milk

Directions:

1) Toss the dry ingredients: whole wheat flour, baking soda, and confectionary sugar into a mixing bowl and mix with a fork.

2) Dice the butter into tiny chunks with a knife, then use your fingers to mix into the dry ingredients. Add drops of milk until you get a crumbly dough.

My favorite brand of digestive biscuits.

3) Toss onto a floured flat surface and use a floured rolling pin to roll flat about 1/6 inch in thickness (eyeball it).

4) Use a round cookie cutter (or the top of a drinking glass) to cut into circles.

5) Transfer to a buttered, or parchment paper-lined cookie sheet. Prick holes in the biscuits.

6) Bake in a preheated 350-degree F oven for about 20 minutes. The cookies should be light when you pull them out of the oven.💂

The 2nd cookie, Marie Biscuits, was created by London bakery Peek Freans in 1874 to celebrate the marriage of Prince Alfred, the Duke of Edinburgh, the 2nd son of Queen Victoria of the United Kingdom to Grand Duchess Maria, the only daughter of Tsar Alexander II of Russia. Here is how to make those:

Marie Biscuits

Ingredients:

A pack sells for 99 cents at the supermarket.

1 1/4 cups all-purpose flour
1/4 teaspoon baking soda
Punch of salt
4 tablespoons butter
1/8 cup milk

Directions:

1) In a bowl stir together the flour, baking soda, and salt.

2) Using your hands mix in the butter (diced in tiny chunks) and milk until you get a crumbly dough.

3) Turn the dough out onto a floured flat surface and roll flat with a floured rolling pin.

4) Use a round cookie cutter, or top of a glass to cut into cookies.

5) Place on a buttered, or parchment paper-lined cookie sheet. Next prick holes in the dough. (Little pricked holes help distribute heat while baking.)

6) Bake in a preheated 350 degrees F oven for 8 - 10 minutes.

After dunking a few of the baked cookies into a lovely cup of tea (or coffee for Americans), store the rest in Tupperware, or a cookie tin.👑

In ordinary times, I buy these cookies at the supermarket. They are delicious and cheap. (Furthermore, I sometimes grind them instead of graham crackers to make pie crusts.) 

But these are not ordinary times, are they? Do you have any plans this weekend? Of course, you don't. None of us in the world do! If you get bored sheltering in place, go into the kitchen and bake. Cookies make everything better!🏰

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Drugstore Snacks I Like: Lenny & Larry's Cookies and Tex Mex Snack Mix

When my apartment was damaged by our gaga hookah smoker's fire, and I had to leave for two months, I discovered these satisfying cookies. Luckily there was a drugstore alongside tiny, overpriced food stores. These mouthwatering protein cookies are substantial and affordable.

As readers know, I love a well-stocked drugstore. I buy my gallons of delicious Roxbury, New York milk at Rite-Aid and snacks at Walgreens to take home like Lenny and Larry's Complete Cookies. Each huge, 2-serving size cookie has 32 grams of protein. But at 200 calories per serving, I am careful to only eat half a cookie (for 16 grams of protein) most mornings. Many protein bars are not palatable, but Lenny and Larry make soft, tasty cookies. I often buy them 3 for $5 so they are not as expensive as those chalky, uneatable protein bars.

Surprisingly, I'm not a fan of their chocolate-chocolate chip cookie, but brownie lovers will like it. To me, they taste under baked, which is the reason I dislike brownies. Too doughy and undone.

My favorite Lenny and Larry cookies are the peanut butter chocolate chip followed by snickerdoodle -- both excellent paired with a morning cup of coffee.

A drugstore snack I'm addicted to, but only let myself bring home as a once in a while treat, is Duane Reade/Walgreen's Nice Tex Mex Snack Mix, which I could eat until it comes out of my ears! It's a standard snack mix several companies make, and I'm happy Walgreens (which I can walk to) carries it. Do you know, I once in a great while (not often, yet have been known to) eat Tex Mex Snack Mix for breakfast. Because. I know it's in the house!

What's that you say? Fortunately I can't hear you.

Like most addicts, I know it's not the most low calorie, nutritious snack I could eat. I know without checking, it contains loads of fat, salt (and spices!), but I'm addicted, and like with any addiction, sometimes I must make a late night drugstore run to get my fix. Sooo ... talk to the hand while I munch!

Do you have any favorite drugstore snacks?


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My Clean Sweet Snacks List

Food takes a big bite out of a family's budget and why it's one of the subjects I write about on THE SAVVY SHOPPER. We don't have the choice of not eating, and o'man, does food take up a lot of our time from shopping for it, preparing it, and cleaning up after cooking it. We could save so much time and rid ourselves of a repetitive task if only we could stop eating! But regardless of household income, we must eat to live!

Protein bars are great to keep in the pantry for snacks and quick meals when you have no appetite or don't have time to eat. Sometimes I'll put a protein bar in my bag if an appointment will cause me to miss breakfast, lunch, or dinner. It keeps our blood sugar from plummeting. The problem with protein bars is the ones high in protein and low in sugar and calories can taste chalky and bland. Also, they are not a substitute for real food, i.e. balanced meals, which we should eat 90% - 95% of the time. 

That said, my senior mother will no longer eat her oatmeal in the mornings and overall she's become a very finicky eater, so I supplement her real food with healthy protein bars to ensure she gets sufficient protein, whole grains, and calories. 

1) Clean Protein Bars are the best-tasting protein bars I've found thus far. In addition to their great taste, I like their 15 grains of protein, their 7 grams of fiber from 6.5 grams of whole grains, as well as, their reasonable price at Walmart (which I order online). They are fairly big bars at 190 calories too. While the Clean Protein Bars' simple ingredients are a big plus, at 10 grams of sugar per bar, they are slightly over the margin of what nutritionists recommend. Ideally, protein bars should contain between 5 grams - 8 grams of sugar each, but good luck finding lower-sugar protein bars that taste good enough to eat. 

2) Occasionally I also buy Pure Protein Bars, yet at 20 grams of protein with 1 gram - 2 grams of sugar, they are too dense and chalky tasting to be as satisfying to eat. They don't taste bad, but bars that go over 17 grams of protein nearly always sacrifice texture. We reach for them less often.

With the Clean Protein Bars, I'm ok with the 10 grams of sugar in exchange for relatively high protein, moderate calorie count, and delicious taste. One characteristic to note: The bars fall apart when you eat them, so on the run, take a napkin with you!

3) South Forty Nut Bars - I love everything about this snack except the $3 per bar cost and 260 calories. Both price and calories really add up! Not as high in protein as you'd think, yet they are a nut lover's dream snack made with only a few, simple and clean ingredients. A sometimes treat because we don't love flavorless, monotonous food regardless of how nutritious it is. Perhaps a competitor will figure out how to make nut bars more affordable. Nuts are expensive!

🍪🥠🍪🥠🍪🥠🍪🥠🍪🥠🍪🥠🍪🥠🍪🥠🍪🥠🍪🥠🍪🥠🍪🥠🍪🥠🍪🥠

4) My oatmeal cookies are healthier with less fat and sugar than most, but you do need some sugar to make cookies. They are delicious and a sometimes tasty treat especially if you're trying to get a picky eater to drink a glass of milk. Fast, easy, and cheap to bake from scratch, they contain mainly nutritious ingredients and are a complete protein with egg and nuts.

Makes 20 oatmeal cookies. Just the right amount.

My Oatmeal Cookies

Ingredients:

2 tablespoons butter

4 tablespoons (1/4 cup) brown sugar

2 tablespoons golden syrup (or substitute graduated sugar)

1 egg

1 teaspoon vanilla

3/4 cup Oats (either quick or old-fashioned, uncooked work)

3/4 cup all-purpose flour

1/2 teaspoon baking soda

1 capful of cider vinegar - Ensures a proper rise.

1/2 teaspoon each of nutmeg and pumpkin spice mix 

I add the extras below: 

1 tablespoon of raisins - Keeps the batch moist for extra days.

2 tablespoons of dark chocolate chips - You can also smash up a dark chocolate bar if you lack the chocolate chips.

2 tablespoons of white chocolate chips (Full disclosure: white chocolate isn't chocolate and has no nutritional value.:)

2 tablespoons of walnuts

Directions:

1) Using a fork, stir together the butter, brown sugar, and golden syrup.

2) Toss in the egg and mix in vanilla.

3) Add the oats, all-purpose flour, and baking soda.

4) Stir in the vinegar, nutmeg, and pumpkin spice.

5) Fold in the extras: raisins, nuts, dark chocolate chips, and white chocolate chips. At this step, I added 2 extra tablespoons of oatmeal to get a drier dough, so eyeball the consistency.

6) Refrigerate for 20 minutes or in the freezer for less time. Cold cookie dough is easier to handle.

7) I used a small cookie scooper to form and drop the dough on a cookie sheet sprayed with cooking spray. 

8) Bake at 375 degrees F for about 10 minutes. I like my oatmeal cookies crispy on the outside yet soft and done on the inside. (13 - 14 minutes makes crispy cookies, a 2nd preference.) Remove from the oven and let cool. Enjoy!

 

Moderation is the key to healthy snacks, which ideally should be no more than 200 calories. Try to make the calories in everything you eat, including sweet snacks, count!

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After Easter Vittles

Photos: Deviled Eggs courtesy of Food and Wine and Butter Cookies by Debra Turner

On the left are classic deviled eggs topped with paprika (plus I added freshly ground nutmeg).

On the right are my (baked this morning!) butter cookies.  We can taste vanilla, butter and a hint of pecans in every bite.  Into a recipe for butter cookies, I threw in a cup of ground, uncooked oatmeal and about 1/3 cup of pulverized pecans.  [Note: I reduce the butter to ½ cup (1 stick) and the sugar to ¾ cup.]  So tasty, there's no need for frosting.  A chocolate chip eye is the perfect finish.  We served the more perfect-shaped bunnies to guests.  From the same batch, I made some star-and-heart-cookies for an after Easter tea party.  Those I can decorate with a dusting of powdered sugar.

Butter Vanilla Cookies - ingredients you'll need:

1 cup butter, softened 

1 cup sugar 

1 large egg

2 tablespoons milk 

1 tablespoon vanilla 

2 1/2 cups all-purpose flour 

1 teaspoon baking powder 

Go here to continue -- it's what I did. :)

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Coconut Macaroons ... Delish

Photo: Food Network

The time has come to eat bake Christmas cookies. Do you make the same cookies every year like we do? Coconut macaroons are always on our list. We keep them pure and simple. It's the texture of the coconut and taste of vanilla that makes this cookie delicious. When perfectly baked, they look exactly like the photo above: Slightly crispy on the outside, yet soft, chewy and completely done on the inside. Here is our family recipe:

Coconut Macaroons

Ingredients:

4 large egg whites

1/2 cup white sugar

16 ounces sweet, shredded coconut
1 teaspoon vanilla extract
a tiny splash of lemon juice
a tiny splash of rum

Directions:

1) Mix all the ingredients and beat until uniform. (If your batter is a little wet, you can add a spoonful of flour. If the egg whites are from extra large eggs, your dough can be sticky, so adding a little flour will help. Also pop the batter into the refrigerator for 10 to 15 minutes to make it less sticky and easy to work with.)
2) Scoop up the batter with a spoon and drop onto a cookie sheet. Shape more like a ball (as opposed to flat) so that you end with a chewy center.
3) Bake at 350 degrees F for 15 to 20 minutes.
4) Remove from the oven and let cool. 

We like our coconut macaroons plain, but you can dip yours in melted chocolate (with paraffin wax) if you wish.

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My Chocolate Pudding With Oreo Cookies

Photo: Fine Cooking

Chocolate pudding is delicious. Oreo cookies are good too. And, chocolate covered Oreos are divine, likely the nectar of the Gods. What if all three ingredients were out driving late one night and crashed into each other, and you could eat them? Well, a vision becomes an easy dessert:

Chocolate Pudding - homemade is the best!

Ingredients for pudding:

4 cups milk
4 tablespoons dark cocoa, or cacao powder (You can substitute dark chocolate bars, or Baker's chocolate.)
4 tablespoons all-purpose flour (You can substitute cornstarch if you wish)
pinch of salt
1/3 cup sugar (or to taste)
1 teaspoon vanilla extract

Extras - after you make the pudding: 

Oreo cookies
Chocolate chips, or dark chocolate shavings

Directions to make the pudding:

1) Add all ingredients to a saucepan. Everything goes into cold milk and whisk until all the ingredients are dissolved into the milk. My secret to a smooth pudding is make it smooth before you make it hot.

2) Once the ingredients are incorporated, turn on the stove top heat. 

3) Keep whisking until the mixture boils and thickens, which only takes 4 - 5 minutes once simmering begins. Whisk the entire time to keep it smooth!

Pudding is so simple to make, I never buy pudding mix in a box. If you have a box in your cupboard eat it. After using it up, never buy it again. Instead, make pudding from scratch. (For vanilla pudding, bump up the vanilla extract and leave out the cocoa.)

3) After it thickens, pour into pudding cups.

I eat half my pudding warm (because I'm as bad as a child. Pudding is a comfort food. Refrigerate the other half.

Directions continued (after pudding is made):

4) If you have the self control to wait, line a dessert dish with Oreo cookies and alternate with pudding and chocolate shavings.

5) Refrigerate to chill and serve.

Optional Step 6: ↗If you don't mind going one more step for a fancy presentation: Separate 2 eggs (save the eggs for a custard or main dish). Beat the egg whites into a meringue (add a tablespoon of sugar to it). Top off your chocolate pudding; chocolate shavings; and Oreos with meringue, then brown it in the oven (or use a kitchen torch), before chilling in the refrigerator. Garnish the very top with more chocolate shavings or cookie bits, if you like. (Oh my goodness, the wait! The wait! Only for the strong and patient who have not already eaten half the pudding!)

Photo: thecookingchicks

Ok, I won't lie, I only make this layered dessert for dinner guests, but not for just me, myself and I. I make plenty of pudding, or what would my guests eat ... my portion? I think not!😋

Easy-peasy, tasty chocolate pudding!


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