• 01Dec

    I hate it when I can’t decide what kind of cookie I want to eat. This dilemma was moot at a recent party I attended. Lucky for me it was put on by a fabulous chef with a few talented chefs in attendance. MG always brings sweet treats and he did not disappoint with his Peanut Butter “Plenty” Cookies.

    Not too far from the “Patti’s Favorite” cookies I like to make which have oatmeal, chocolate chips and shredded coconut, these cookies have the added addition of peanut butter and orange zest. Yum! Most peanut butter cookies are a bit rich and overly peanuty to me but these have a nice balance. I also love the textures that the coconut and oatmeal lend. These are the new favorite cookie in this house.

    I made a few changes to his original recipe…a bit less sugar, used semi-sweet chocolate chips instead of chopped bittersweet chocolate and baked them a tad darker.

    Here is the recipe:

    Peanut Butter ‘Plenty’ Cookie

    1/2 lb slightly chilled unsalted butter, diced
    3/4 cup granulated sugar
    1 cup firmly packed brown sugar
    2 large eggs
    1 teaspoon vanilla extract
    1 cup crunchy or smooth peanut butter (9 wt oz or 256 g)
    1 3/4 cups all purpose flour
    2 teaspoon baking soda
    1/2 teaspoon sea salt
    1 1/2 cups old fashion oatmeal
    1 1/2 cup semi sweet chocolate chips
    1 cup shredded sweetened coconut
    finely grated zest of 1 orange or tangerine

    Preheat oven to 350F

    Beat butter and sugars with a mixer on high speed until light and fluffy, about 3 minutes. With the mixer on low speed, add eggs and vanilla, then add the peanut butter. Mix well. In a separate bowl, mix together the zest, flour, baking soda, and salt. Add to the peanut butter mixture and mix to a smooth dough. Now add by hand the oatmeal, chocolate and coconut – mix well.

    Using a tablespoon or a small ice cream scoop (#70), form the dough into 1/2 inch balls and place on baking sheet lined with parchment (or silicon mat.) Flatten the balls with a fork (dip the fork in water if it sticks to the dough.) Bake until golden brown, about 10-14 minutes. Cool for about 5 minutes on the pan, then transfer to a rack to cool completely.

  • 01Dec

    I finally learned how to post picture’s! Here is a pic of No-Knead Loaf #10…

    8 oz Bread Flour
    4 oz Whole Wheat Flour
    4 oz Pumpernickle Rye
    2 teaspoons sea salt
    8 oz sour dough starter
    8 oz water

    The starter is starting to change…it is less sour and more yeasty. After a bit of research on the web, I discovered my new starter pet is much more finicky to take care of than I thought! To keep the lactic acid bacteria happy there is an optimum temperature to grow them at…oh, much too much attention than I can give. Anyhow, the starter still works and I will see what she ends up morphing into.