“Ultimate PMS Cookie” Recipe and Giveaway Results

Yum!

The other night I was sitting home alone feeling sorry for myself. My husband was working late, (really late) Baby Flescher was still awake and I was exhausted. To make matters worse I was depressed about being practically bed ridden and I couldn’t take it anymore. I needed cookies. Cookies always make me feel better. (Healthy, I know.) I really wanted cookie-dough ice-cream, but we didn’t have any and I was not about to tackle that project “in my condition.” So I decided I could settle for just cookies… or maybe just dough?” We’ll see how far I get”. I thought to myelf as I proceeded to the kitchen cupboards to see what ingredients I had to work with. . . Half a bag of chocolate chips; scratch chocolate chip cookies.  Barely a half cup of oats; scratch oatmeal cookies. “Oh, I know!” I literally expressed out loud as I dashed for the refrigerator. Peanut Butter! Sigh…Only a half-cup left. I had almost given up when I said, again out loud, “Scrap it!” I’ll put them all in the cookie dough! Thus the Ultimate PMS Cookie was born. Viola!

The oatmeal in these cookies give it a nice texture. The chocolate and peanut butter, well what can I say other than they just make me happy? These cookies were super easy to make and only took me about 15 minutes with one arm tied behind my back. Okay, not really, but it is in a cast, so it may as well be tied behind my back. Yes, for those of you following me that is surgery and a broken wrist. All I can do is laugh… and eat cookies. Hope you enjoy this super easy and amazingly delicious cookie recipe! I know I did.

The Ultimate PMS Cookies

Ingredients:
1 1/2 c flour
1/2 c oatmeal
1 tsp baking soda
1 tsp salt
1 stick butter (1/2 cup); softened
1/2 c natural peanut butter; room temperature or warmish
1/2 c white sugar
1/2 c packed brown sugar
1 tsp vanilla
2 eggs
1+ c chocolate chips (I prefer Nestle Tollhouse)

Tools:
Small mixing bowl
Fork
Large mixing bowl
Cookie sheet
Measuring cups and spoons

Recipe Directions:

  1. Preheat oven to 350 degrees. Combine first four ingredients in small mixing bowl with fork. Set aside.
  2. In large mixing bowl, cream together next four ingredients, then add egg and vanilla and mix until incorporated.
  3. Slowly incorporate dry ingredients into the mix, then fold in at least one cup of chocolate chips. Consider adding any other candy that makes you smile, such as toffee, m&m’s, Reese’s, etc.
  4. Scoop by heaping tablespoon onto nonstick or lightly greased cookie sheet and bake 11 minutes or until edges begin to turn golden brown and centers rise.

Makes at least 18 cookies. Remember, I really wanted cookie dough! If you can keep your fingers out of the pot, you can probably get 2 dozen cookies out of this recipe. Enjoy!

Now that you have your chocolate, peanut butter and oatmeal cookie fix, let’s see who our winner is! ….. DRUM ROLL PLEASE …..

….. And the winner is ….

Alycia Nichols at Tablescapes at Table 21!!!!

Congratulations Alycia! Well that’s all for now! Tune in again soon!

I’m sharing this post on Metamorphosis Monday at:

Aunt Carolyn’s Rum Cake

My mom made this heavenly Rum Cake for our family on New Years Day. It was so fluffy, yet rich, and slightly gooey all at the same time. I couldn’t stop eating it. I hate to admit it, but I probably ate half of that cake myself.

This recipe was given to my mom by my Aunt Carolyn at their Sister’s Tea and Cookie Exchange. My mom is one of nine surviving siblings; three men and six women. All of the sisters get together for a Tea and Cookie Exchange every December. They exchange cookies and homemade gifts. This year they exchanged recipes as well. This is the Rum Cake Recipe my Aunt Carolyn contributed. Thanks Mom and Aunt Carolyn!

Classic Bacardi Rum Cake

Cake Ingredients:
1 cup chopped pecans
1 box (18 1/2 oz) yellow cake mix
1 pkg (3 3/4 oz) Vanilla Instant Pudding and Pie Filling
4 eggs
1/2 cup cold water
1/2 cup cooking oil
1/2 cup Bacardi dark rum (80 proof)

Glaze Ingredients:
1/4 lb butter
1/4 cup water
1 cup granulated sugar
1/2 cup Bacardi dark rum (80 proof)

Cake Directions:
Preheat oven to 325 degrees F. Grease and flour 10″ tube
or 12-cup Bundt pan. Sprinkle nuts over bottom of pan.
Mix all cake ingredients together. Pour batter over nuts.
Bake 1 hour. Cool. Invert on serving plate. Prick top.
Drizzle and smooth glaze evenly over top and sides.
Allow cake to absorb glaze. Repeat till glaze is used up.

Glaze Directions:
Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes,
stirring constantly. Remove form heat. Stir in rum.

Optional Serving Suggestions:
Decorate with whole maraschino cherries and border of sugar frosting or whipped cream.
Serve with seedless green grapes dusted with powdered sugar, and a cup of coffee with coffee liquor and cream.

 

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