Trailside Peanut Butter Oatmeal Cookies

Trailside Peanut Butter Oatmeal Cookies are delicious cookies that if I had named them, I would have called them “kitchen sink” cookies because you can put as many “add-ins” as you would like into the batter! The basic cookie is an oatmeal cookie to which peanut butter has been added along with the usual ingredients you would put in a cookie such as flour, eggs, vanilla, sugar and butter.

The fun begins with the additional ingredients that should equal 2 1/2 cups – peanut butter chips, chocolate chips, butterscotch chips, chopped nuts, raisins, shredded coconut or whatever favorite ingredients you wish to add! Today I used peanut butter chips, chocolate chips and butterscotch chips in the cookies you see in the photos. I have added coconut and nuts in the past and loved those cookies, too!

Trailside Peanut Butter Oatmeal Cookies Recipe

Trailside Peanut Butter Oatmeal Cookies
Yields 48
A peanut butter oatmeal cookie to which 2 1/2 cups various "add-ins" may be incorporated - chocolate chips, peanut butter chips, nuts, coconut - your preference.
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Ingredients
  1. 1/2 cup butter, softened
  2. 1/2 cup peanut butter
  3. 1 cup granulated sugar
  4. 1 cup brown sugar
  5. 1 teaspoon baking soda
  6. 1/2 teaspoon salt
  7. 2 eggs
  8. 1/4 cup milk
  9. 1 teaspoon vanilla
  10. 1 1/2 cups all-purpose flour
  11. 2 1/2 cups rolled oats
  12. 2 1/2 cups peanut butter chips, chocolate chips, nuts, coconut, raisins - your preference
Instructions
  1. Preheat oven to 375 degrees F. In a large mixing bowl, beat butter and peanut butter with an electric mixer until combined.
  2. Add granulated sugar, brown sugar, baking soda and salt. Beat mixture until well combined, scraping sides of bowl occasionally.
  3. Add flour, rolled oats and desired additions.
  4. Drop dough by rounded teaspoons onto ungreased baking sheets.
  5. Bake at 375 degrees F. for 12-15 minutes or until edges are golden.
  6. Transfer cookies to a wire rack to cool.
  7. Store in an airtight container.
SILVER FOODIE http://www.silverfoodie.com/

 Methodology

First, using an electric mixer, beat the butter and peanut butter until smooth. Add sugar, brown sugar, baking soda and salt. Add eggs, milk and vanilla and mix until well combined.


Next, add flour, rolled oats and the chocolate chips and other desired additions you’ve selected. Drop dough by rounded teaspoons onto ungreased baking sheets. I use a small scoop to make the cookies a uniform size as well as to make the process faster.

Finally, bake the cookies for 12-15 minutes until edges are golden. Transfer the cookies to a wire rack and let them cool. Store in an airtight container.

Parting Comments

What a great cookie for the holidays! The recipe for Trailside Peanut Butter Oatmeal Cookies yields 4 dozen cookies so there will be plenty to take along to a Holiday Cookie Swap Party! (That’s assuming you’re not married to a Cookie Monster like I am!)

If you’re looking for more Christmas Cookie recipes, check out the other cookie recipes on Silver Foodie! Butterscotch Blondies are an outstanding bar cookie – after I make them I can’t stay away from them!

If you like the flavor of Kahlua, you’ll love Delectable Kahlua Cinnamon Brownies! Two of my mother’s holiday bar cookies, Congo Squares and Graham Bars, may be found in my post titled Two Favorite Holiday Bar Cookies.

Please visit my Holiday Posts page for other holiday recipes and ideas. Just click on “Holiday Posts” on the header menu bar.

Make some Trailside Peanut Butter Oatmeal Cookies soon and you’ll have your family and friends eating out of your hands!

What’s your favorite holiday cookie?

Remember to Savor the Flavor!

Janet

*If you’d like to receive new Silver Foodie posts automatically, please enter your email address in the space under “Silver Foodie Updates” on the right sidebar, then click “Sign up.” Thank you!

For a list of Link Parties in which I participate weekly, please click on “Link Parties” on the header menu bar.

Magnificent Cranberry Coconut Macaroons

Cranberry Coconut Macaroons are so good I can’t believe it! A few days ago I bought several bags of fresh cranberries at my local “big box” store, planning to make some homemade cranberry sauce and other recipe favorites containing cranberries.

I don’t always pay attention to recipes on the back of food packaging but I just happened to look at the recipes on one bag of cranberries and one of them caught my attention – a recipe for Cranberry Coconut Macaroons!

I love coconut and most dishes containing coconut so this recipe was one I wanted to try immediately! The results were outstanding! Cranberry Coconut Macaroons are wonderfully creamy macaroons studded with pieces of fresh cranberries and chocolate chips.

The sweetness of the chocolate chips contrasts with the tartness of the fresh cranberries both of which are surrounded by creamy coconut deliciousness!

 

The Recipe for Cranberry Coconut Macaroons

Cranberry Coconut Macaroons
Yields 35
Wonderfully creamy macaroons studded with pieces of fresh cranberries and chocolate chips!
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 1 cup rinsed & finely chopped fresh cranberries
  2. 2/3 cup flour
  3. 1 14-oz. bag of shredded sweetened coconut
  4. 1/4 teaspoon salt
  5. 1 teaspoon vanilla
  6. 1 14-oz. can sweetened condensed milk
  7. 1/2 cup chocolate chips
Instructions
  1. Preheat oven to 325 degrees F.
  2. Toss cranberries into a large bowl with the flour and stir to coat.
  3. Add remaining ingredients and mix well.
  4. Place batter by teaspoonful on baking sheet lined with parchment paper.
  5. Bake at 325 degrees F. for about 20 minutes, or until golden.
  6. Remove cookies from baking sheet to rack to cool.
  7. Store in airtight container.
SILVER FOODIE http://www.silverfoodie.com/

 Recipe Comments

In addition to being so scrumptious, Cranberry Coconut Macaroons are surprisingly quick and easy to prepare! First, toss the fresh chopped cranberries with flour to coat the cranberries.

Second, add the remaining ingredients into the bowl and mix until well blended. Next, drop the batter by teaspoonful onto a baking sheet lined with parchment paper.

Finally, bake the Cranberry Coconut Macaroons at 325 degrees F. for about 20 minutes or until golden. Cool the cookies on a wire rack and store them in an airtight container.

More About Macaroons

Originally macaroons were simple cookies made of almond powder or paste, sugar and egg whites. Traditionally coconut macaroons were baked confections of egg whites, sugar and shredded dried coconut that were light but of a dense consistency.

Traditional macaroons contain no flour or leavening agents which fit in with Jewish dietary laws for Passover. They are considered a real treat at Passover and you may see them sold in large cans in the grocery store during Passover.

Italians are credited with making the first macaroons although the French also make a “macaron” with a filling of jam or butter cream ganache as a filling. Coconut macaroons are more prevalent in the UK, Australia and the USA.

In conclusion, if you are on the lookout for a new holiday cookie I would recommend Cranberry Coconut Macaroons wholeheartedly! If you love macaroons you will love this cookie!

A perfect balance of tartness, sweetness and creaminess – Cranberry Coconut Macaroons! Bake some soon!


Savor the Flavor of fresh cranberries!

Janet

*If you’d like to receive new Silver Foodie Posts automatically please enter your email address in the space under “Silver Foodie Updates” on the right sidebar. Then click on “Sign up.”  Thank you!

For a list of Link Parties in which I participate weekly, click on “Link Parties” on the header menu bar and/or scroll down the right sidebar.

 

 

 

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