Peanut Butter Bar

Peanut Butter Bar

Type: Cookies & Bars
Prep time:  15 mins
Cook time:  35 mins
Total time:  50 mins
Serves: 12 pieces at least
Results: The hubby really liked this recipe. The peanut butter taste isn’t overwhelming and it isn’t too sweet. We did not make the frosting, it would be pretty sweet and without it was tasty enough!

INGREDIENTS

yep, lazy with less pictures this time.

BAR

  • ¾ cup sugar
  • 16 tbs unsalted butter
  • 1.5 cup peanut butter (I used both because that is what we had)
  • 1.5 cup granulated sugar
  • .5 cup golden brown sugar, packed
  • 1.5 tsp kosher salt
  • 1 tbs vanilla
  • 4 eggs at room tempurature
  • 2 Cups flour, sifted

BAR DIRECTIONS

  1. Preheat oven to 350 degrees and spray coat the pan.
  2. Melt butter and peanut butter together then set aside to cool.
  3. Sift sugars and salt.
  4. Whisk in one egg at a time until combined.
  5. Add vanilla.
  6. Whisk in peanut butter mixture until combined.
  7. Sift in flour and mix until flour just disappears.
  8. Pour into prepared pan and bake (about 35 minutes).

Icing

  • 1 C confectioner’s sugar
  • .25 cup peanut butter, melted
  • Milk (based on your thickness preference).

Once bars have cooled, flip out onto a cooling rack fitted into a cookie sheet (to catch the icing).  Mix icing ingredients togther until of desired consistency.  Drizzle over bars.  Let icing set up and cut.

Old School Oatmeal Cookies

Old School Oatmeal Cookies

oatmeal cookies
Fresh baked oatmeal cookies

Ingredients:

  • 3/4 c. shortening, soft
  • 1 c. firmly packed brown sugar
  • 1/2 c. granulated sugar
  • 1 egg
  • 1/4 c. water
  • 1 tsp. vanilla
  • 1 c. sifted all-purpose flour
  • 1 tsp. salt
  • 1/2 tsp. baking soda
  • 3 c. oats, uncooked

Instructions:

  • oatmealcookies2
    Perhaps a little overdone

    Combine in a mixer the sugar, eggs, vanilla water and shortening together.

  • Add the flour, soda and salt in a separate bowl and stir together.
  • Cream the flour mixture into the sugar/shortening mixture.
  • Add oats into the mix.
  • Drop by the teaspoon onto greased cookie sheets (or in my case silicon baking mat).
  • Bake on preheated oven at 350 degrees for approximately 13 minutes (give or take based on taste).
  • Let sit for at least 5 minutes to cool down.
  • Enjoy

I think these are the best oatmeal cookies I have tasted in years.

Dark Chocolate Chip Cookies

Dark Chocolate Chip Cookies

  • Type: Chocolate Chip Cookies
  • Cooking Time: 11 Minutes
  • Servings: 24+
  • Preparation Time: 20-30 minutes

INGREDIENTS

  •  1 cup shortening (preferably butter flavored) 
  • 3/4 cup sugar
  • 1 cup brown sugar (dark brown preferably) 
  • 2 1/2 cups AP Flour 
  • 1 teaspoon salt (kosher) 
  • 1 1/2 teaspoon baking powder 
  • 2 eggs 
  • 1 1/2 teaspoons vanilla extract
  • 1 cup dark chocolate chips

INSTRUCTIONS

Heat oven to 375 degrees. Combine the flour, salt, and baking powder and set aside. Then cream the shortening and sugars together. Add 1 egg at a time to the mixture, then the vanilla. Come back and add the dry ingredients. Set mixture into the fridge for at least one hour. Scoop on to parchment lined baking pan (or sil-pats if you have them). Bake for 11 minutes or so, depending on oven. Cool and store in airtight container.

Snicker Doodles – Gluten Free

Name: Snicker Doodles
Type: Cookies
Yield: 3+ dozen
Preptime: 10 minutes

Ingredients

1 cup butter
2 cups sugar
2 eggs

2 3/4 cups GF Flour
1 tsp. baking soda

1/2 tsp. gf baking powder
2 tsp. cream of tartar

1/4 tsp. salt
2 tsp. cinnamon

Instructions

Pre-heat oven to 400 degrees. Combine butter, sugar and eggs and whip. Sift remaining dry ingredients and then blend with the whipped butter/sugar combination. Roll dough into one inch balls.

In another bowl mix a combination of cinnamon and sugar to taste, roll the dough in balls in the mixture. Press into an ungreased cookie sheet (much like peanut butter cookies). Bake for 8 minutes or until golden brown.

Dutch Sugar Cookies – Gluten Free

Name: Dutch Sugar Cookies
Type: Cookies
Yield: Three Dozen
Preptime: 10 minutes

Ingredients

2.5 cups Featherlight Mix
1 tsp. baking powder
2.5 tsp. sugar xanthum gum
1 tsp. salt
1 cup sugar
1 cup Butter Flavor Crisco
1 egg
2 tsp. vanilla
2 pieces of wax paper

Instructions

Preheat oven to 350 degrees.

In a small bowl, mix together flour, baking powder, xanthum gum and salt, set aside. In mixer, cream sugar and Crisco. Add in egg and vanilla, then combine the dry ingredients.

Separate dough into two balls, roll each doughball between two pieces of waxed paper. Cut in desired shapes and bake for 13 minutes.

Thank you to Bette Hagman, and her book “The Gluten-Free Gourmet Makes Dessert” for the original recipe.