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Wednesday, 2 July 2014

Peanut Butter, Oat and Choc Chip Cookies


The Fourth of July is a big celebration for all my US friends, sometimes they don't quite get why we don't celebrate it in the UK...er...well...we lost!  I don't hold that against them though, in fact let's face it, most of us are simply looking for an excuse to celebrate anything!

So here is my celebration recipe of Peanut Butter, Oat and Chocolate Chip Cookies made with Duerr's Peanut Butter, it's super smooth and made with American peanuts, it blended perfectly in the cookies and would also be delicious in that all American favourite the Peanut Butter and Jelly Sandwich.

I can't claim this recipe as my own, it's a fabulous one from Sally's Baking Addiction, definitely a site to visit if you love Peanut Butter.  Sally has created these gluten free cookies which are really easy to make and create a soft and delicious cookie.  I only deviated from the recipe slightly, by using chopped chocolate chunks rather than bought choc chips, mmmm bigger pieces of chocolate.

I thought you might be interested to know that I bought the fabric in the cookie photograph, in California in 2007 and the US Flag picks I bought on my very first trip to the States in 1980!

I'm adding this cookie recipe to Jacqueline, Tinned Tomatoes  and Lisa, Lisa's Kitchen  monthly challenge: Bookmarked Recipes, it's a while since I posted for this challenge so good to get back in the game.

Thanks to Duerrs for the Peanut Butter, I was not paid for this post and all opinions are my own.

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posted by Janice @ 20:47 10 Comments

Friday, 22 November 2013

Chocolate Chip Shortbread Cookies



Chocolate Chip Shortbread Cookies

300g (10oz) plain flour
100g ( 4oz) caster sugar
200g (8oz) butter
100g chocolate chips or chopped chocolate
caster (superfine) sugar for dredging

1. Sift the flour into a bowl and add the sugar. Work in the butter with your fingertips - keep it in one piece and gradually work in the dry ingredients. Knead well adding in the chocolate chips or chopped chocolate once the dough has come together.
2. Pat down on a work surface and use a rolling pin to roll the dough to about 1/2 cm (1/8 in) and cut out with a cookie cutter. You will probably have to keep pushing the dough back together again as it is very crumbly.
3. Slide the cut biscuits off the work surface with a knife and onto a baking sheet.
4. Bake in the oven at 170C (325F) Mark 3 for about 8 minutes until firm and pale golden brown.
5. Lift onto a cooling tray with a spatula and dredge with caster (superfine) sugar.

  Butter, sugar, flour, chocolate, what more do I need to say?  Delicious! 

I am entering these cookies for We Should Cocoa, the blog challenge run by Choclette of Chocolate Log Blog and this month hosted by Rebecca at BakeNQuilt.

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posted by Janice @ 16:03 10 Comments