Both are guaranteed to inspire delight and awe among everyone you know
Oatmeal Peanut Butter Chocolate Chip Cookies
1/2 cup shortening
1/2 cup margarine, softened
1 cup packed brown sugar
3/4 cup white sugar
1 cup peanut butter
2 eggs
1 1/4 cups all-purpose flour
1 1/4 cup quick-cooking oats
2 teaspoons baking soda
1 teaspoon salt
1 1/2 cups semi sweet chocolate chips
1 Preheat oven to 325 degrees F (175 degrees C).
2 In a large bowl, cream together shortening, margarine, brown sugar, white sugar, and peanut butter until smooth. Beat in the eggs one at a time until well blended. Combine the flour, baking soda, and salt and oats; stir into the creamed mixture. Drop by teaspoonfuls onto ungreased cookie sheets. Bake for 11 minutes in the preheated oven, or until just barely puffed and starting to turn light brown. Don't over-bake. Cool and store in an airtight container.
*Mine took closer to 12 minutes, and at about 350*
Caramel Filled Chocolate Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup butter -- softened
1 cup granulated sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
3/4 cup unsweetened cocoa powder
1 cup chopped walnuts
1 tablespoon granulated sugar
48 ROLO candies
Beat butter or margarine until creamy. Gradually beat in white sugar and brown sugar. Beat in eggs and vanilla.
Combine flour, baking soda and cocoa. Gradually add to butter mixture, beating well. Stir in 1/2 cup walnuts. Cover and chill at least 2 hours.
Preheat oven to 375 degrees F (190 degrees C).
Combine remaining 1/2 cup nuts with the 1 tablespoon sugar. Divide the dough into 4 parts. Work with one part at a time, leaving the remainder in the refrigerator until needed. Divide each part into 12 pieces. Quickly press each piece of dough around a chocolate covered caramel. Roll into a ball. Dip the tops into the sugar mixture. Place sugar side up, 2 inches apart on greased baking sheets. Bake for 8 minutes in the preheated oven. Let cool for 3 to 4 minutes on the baking sheets before removing to wire racks to cool completely.
*I made these without nuts, and they were great. I want to try them with Junior Mints instead of Rolos*
Oatmeal Peanut Butter Chocolate Chip Cookies
1/2 cup shortening
1/2 cup margarine, softened
1 cup packed brown sugar
3/4 cup white sugar
1 cup peanut butter
2 eggs
1 1/4 cups all-purpose flour
1 1/4 cup quick-cooking oats
2 teaspoons baking soda
1 teaspoon salt
1 1/2 cups semi sweet chocolate chips
1 Preheat oven to 325 degrees F (175 degrees C).
2 In a large bowl, cream together shortening, margarine, brown sugar, white sugar, and peanut butter until smooth. Beat in the eggs one at a time until well blended. Combine the flour, baking soda, and salt and oats; stir into the creamed mixture. Drop by teaspoonfuls onto ungreased cookie sheets. Bake for 11 minutes in the preheated oven, or until just barely puffed and starting to turn light brown. Don't over-bake. Cool and store in an airtight container.
*Mine took closer to 12 minutes, and at about 350*
Caramel Filled Chocolate Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup butter -- softened
1 cup granulated sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
3/4 cup unsweetened cocoa powder
1 cup chopped walnuts
1 tablespoon granulated sugar
48 ROLO candies
Beat butter or margarine until creamy. Gradually beat in white sugar and brown sugar. Beat in eggs and vanilla.
Combine flour, baking soda and cocoa. Gradually add to butter mixture, beating well. Stir in 1/2 cup walnuts. Cover and chill at least 2 hours.
Preheat oven to 375 degrees F (190 degrees C).
Combine remaining 1/2 cup nuts with the 1 tablespoon sugar. Divide the dough into 4 parts. Work with one part at a time, leaving the remainder in the refrigerator until needed. Divide each part into 12 pieces. Quickly press each piece of dough around a chocolate covered caramel. Roll into a ball. Dip the tops into the sugar mixture. Place sugar side up, 2 inches apart on greased baking sheets. Bake for 8 minutes in the preheated oven. Let cool for 3 to 4 minutes on the baking sheets before removing to wire racks to cool completely.
*I made these without nuts, and they were great. I want to try them with Junior Mints instead of Rolos*
