The great thing about these cookies is they don't spread much when you bake them. You can really cram them on the sheet-- as illustrated here.
And here they are after baking (this is how much you will get if you make them fairly largeish-- minus the obligatory dough tasting.)
This recipe was originally published in our newspaper a few years back. I've tweaked a few things, mainly doubling the recipe while still only using one bag of the Peanut Butter Chocolate Swirled Chips. They still have lots of chips, and it's cheaper! The Swirled chips aren't carried at our Super Wal-Mart, I have to go to Wegmans to find them. Worth searching them out, though!
- 1 cup (2 sticks) butter, softened
- 1 cup peanut butter
- 2 cups brown sugar
- 2 eggs
- 2 tsp. vanilla
- 2 cups flour
- 1 tsp. baking soda
- 1 tsp. cinnamon
- 1 tsp. salt
- 3 cups uncooked oatmeal (I like using the Old Fashioned variety)
- 1 pkg. (11 oz.) Peanut Butter Chocolate Chip Swirled Chips
I also got REAL ambitious last Wednesday and made a pie for my husband (and my brothers that were passing through) in addition to cleaning my house for meeting that night. This is Evan's favorite dessert. It's only this last year that I have successfully managed to roll out two-crust pies, so finally Evan doesn't have to depend solely on his mom for this pie!
I have two different pie crust recipes I like-- one from my Mom, for French Pie Crust, that uses butter, and Sylvia's Perfect Pie Crust from Pioneer Woman that uses Crisco. I like the taste of the butter crust better (duh!) but the other one is slightly easier to work with. Here's the French Pie Crust recipe.
French Pie Crust
- 2 cups sifted flour
- 1/2 cup sugar
- 10 1/2 T butter, diced and chilled
- 1 egg
- Pinch of salt
- 1 T of water
Speaking of fillings, I like Joy of Cooking's recipe for raspberry pie filling. I use frozen raspberries, and this recipe is for all frozen fruit and berries. It's one of the sweeter raspberry pies I've had, which is how I like it. I love fresh raspberries to eat out of hand, but if I want PIE, I want sweetness!
Raspberry Pie Filling
- 5 cups frozen berries, cherries or peaches, defrosted only until separates easily
- 3 T quick-cooking tapioca
- 1 1/4 cups sugar
- 1/8 tsp. salt
- 2 T butter, melted