Skip to main content

Cookies! The Oatmeal peanut butter edition

Making:

Peanut butter oatmeal cookies with Reese's Pieces and dark chocolate chips

27 one ounce mini cookies

Here's what I have:

1 1/4 cups rolled oats 
1/2 tsp baking soda 
1/2 cup salted butter 
2/4 cup brown sugar 
1/4 cup sugar 
3/4 cup peanut butter 
1 egg 
1 tbsp Maple syrup 
1 tsp vanilla 
1/4 cup soluble baking fiber 
3/4 cups Reese's Pieces 
3/4 cups mini dark chocolate chips


Preparation:

The test batch was cooked in a small convection oven so the temperature was set at 350 degrees. The cookies would be baked for 6 minutes

In a separate small bowl the oat flour baking soda and fiber were mixed together and set aside.

The butter and sugar were creamed together in the mixer. Next I added the egg and let the mixer run until it was well Incorporated. Next I added the vanilla and maple syrup to the white mix. Once these were well Incorporated I stopped and grape down the bowl and paddle. I then let the mixer run on level 2 for another minute before adding the peanut butter. This was sent to level two again stopping to scrape down the sides and bottom of the bowl and paddle.

Once the wet mix was well Incorporated I put the mixer on level one and began adding the dry ingredients and heaping tablespoons stopping to scrape down the ball halfway through. Once all of the oats were in I took the bowl off of the stand and that'd be chips and Reese's candy. These were mixed into the cookie batter by hand.

Using a small scoop I dished out one ounce cookies on to a parchment-lined baking sheet. And let this chill in the fridge for 20 minutes. What's chill time was up I put them in the oven for 6 minutes then removing them to cool for 15 minutes.

The plate!
 
15 min chill bake

These were just a little bit called before they went into the oven so three came out melty at the edges. The cookies came out soft and a bit chewy because the dough hasn't had a lot of time to rest. Overall The Taste is great.

The best batch came from a batch baked two days later when the dough had time to rest. 



- Kris 

Comments

Post a Comment

Popular posts from this blog

Bacon butter!

Making: Today I'll be making bacon butter. Whenever I make bacon I save the grease. Now that I have enough it will be turned into batches of bacon butter.  I used about 2.75 sticks of butter total. Cut into jars then I let them sit until the butter was close to room temperature.  The bacon fat I have collected (Stored in the refrigerator) was heated in bits over a double boiler until liquified but not too hot.  The melted bacon fat was poured over the butter. You can use a strainer to get rid of and chunky bits and then mixed until well incorporated. The smaller jars have just over 3 oz butter. The bigger jar has 4.3 oz butter.  Here are the finished jars. These will be stored in the fridge and used to cook veggies and sear meats. You could also put herbs in the jar for different flavors. - Kris 
Post a Comment
Read more

Cooking by the Book 1: Orc Bacon

The Book: Dungeons & Dragons Heroes Feast the official D&D cookbook Making: Orc Bacon (modified) 2 servings prepared  Here's what I have: 7 slices of thick-cut bacon  3 tablespoons light brown sugar  1 teaspoon fresh ground pepper  1 teaspoon garlic powder  1 tablespoon orange Ginger Spice 1 oz Veggie broth  Preparation: The convection oven was preheated to 375 degrees on convection setting. The bacon was placed on a wrap set into a baking tray and placed into the oven for 8 minutes.  While the bacon was cooking for the first 8 minutes I added the spices and veggie broth to a small pan and began to eat them up until I got a syrupy liquid.  Once the eight minutes were up I brushed one side with the sauce and placed back into the oven for three minutes. This process was repeated by flipping and brushing the other side of the bacon before returning to the oven. Total cook time was 25 minutes The plate! ...
Post a Comment
Read more

Orange ginger sesame burger with roasted veggies.

Making: Orange ginger sesame burger with roasted veggies. 1 serving prepared  Here's what I have: Burger and topping mix: 1 tsp Orange Ginger Spice blend  2 tsp Scallion whites  1/2 tsp Concentrated beef stock  1 tsp Ginger paste  2 tbsp Tamari Gluten-free pretzel crumbs 1 tsp honey  The rest:   5 oz Ground pork  2 tbsp Sesame seed  1/4 cup White onion  1/4 cup Russet potato  1/4 cup Carrot  Scallion greens  Preparation: Preheat oven to 425 degrees F. The ingredients for the topping and burger mix were placed in a food processor and blend it until well-mixed. Half will go into the patty and half to the topping. The patty: 1 tbsp of sesame seeds, gf crumbs and half of the mix was added to the ground pork. A patty was formed and set aside.  The potatoes and carrots were drizzled in avocado oil and baked 425 degrees for 25 minutes.  When the vegetables hit the 15-minute Mark of cooking I got a n...
Post a Comment
Read more