I’m pretty sure I’ve taken enough time off. I have been without an oven for three weeks. Come on Thermador you have got to be faster at repairing electronic boards. It was extremely difficult not having an oven. I think I probably tried to turn it on at least once a day. My dish washer died and the IRS took the money to purchase a new one. If one doesn’t magically appear under my counter soon, the new dishwasher (husband that never reads this blog) is going to be a world of hurt. I’m all talk.
I have had all three college kids move back home (ugh). I’m going to stay more positive, because I do love them and their laundry and their clutter and their blunt comments and kind criticism. Love you guys.
On the bright side…I have fabulous news. The oldest college son is FINALLY engaged. It’s about dang (Utah word) time. Seriously the dude is pushing 29…is homeward bound on that college degree and is an overall awesome guy. He deserves to be married to a just as awesome girl (and she is). I can’t wait until the children come along (pay back, my only hope for revenge). Wait. I can’t believe I said that! I had to go back and review my post on making Peeps with grandchildren. Ah, the revenge will come eventually…no rush.
This son is a total cookie freak. If the cookie jar is empty, there is nothing in the house to eat. I have to admit cookies are my greatest weakness. They’re a grab-and-go meal. If I’m on the run and don’t want to take time to eat, I grab a cookie. If I need a sweet fix, I grab a cookie. It’s fast and convenient and doesn’t make a mess. If I’d stop filling the cookies jar I could probably loose the 5 lbs that I need to loose for that next marathon. Maybe I can just boost my mileage to make up for my cookie addiction? OR replace energy bars with cookies? That’s a good idea.
I found this “Blowout” cookie recipe years ago. I don’t make them as often as I would like because
I eat too many of them. I try freezing the majority, but found out that I like frozen cookies just as well as fresh baked cookies.
They are called “blowout” cookies because they are loaded and will blow your mouth away.
You will need a bag of mini peanut butter cups, honey roasted peanuts and chunky peanut butter. If you don’t have chunky peanut butter, just use what you have.
You will need 24 peanut butter cups…or more…you choose.
Unwrap and coarsely chop the peanut butter cups.
Place the chopped peanut butter cups in a bowl and place in the freezer until you are ready to use them.
Remaining ingredients are: butter, brown sugar, white sugar, eggs, vanilla, flour, baking soda, salt, chocolate chips (semi-sweet), honey roasted peanuts and milk (not pictured).
Coarsely chop the peanuts and set aside.
Add the baking soda and salt to the flour.
Whisk together or sift.
In the bowl of an electric mixer, add the softened butter and chunky peanut butter.
Add the sugar
and the brown sugar. Mix until creamy.
Add the two eggs. Beat for about 3 minutes until fluffy.
Add the flour mixture and mix well.
The batter will be very stiff. That’s ok because we are going to lighten it up with…
…the 1/2 cup of milk.
Pour the milk over the dough.
Add the vanilla and mix the dough until smooth. Well, somewhat smooth it won’t look so smooth because of the chunky peanut butter.
Slowly mix in peanuts.
And chocolate chips.
The dough is loaded and we’re going to load it some more.
Gently fold in the frozen peanut butter cups.
I like to drop the cookies with my ice cream scoop. It’s about 2 tablespoons of dough.
As usual I like to line my baking sheets with parchment paper. Place in a 375 degree oven and bake for about 10-12 minutes. Try not to over bake the cookies because they will be dry.
Remove from the oven when the cookies are golden brown around the edges.
Remove the cookies from the baking sheet and place on a cooling rack.
The engaged son couldn’t wait for the cookies to cool off. He picked one up and it fell apart. He left sad that he only got a morsel of his hot cookie. I waited 5-10 minutes then ate what he left behind…sucker.
He came back…”hey, where’s the rest of my cookie?”
I ate it.
Add a cold glass of milk.
4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 cup chunky-style peanut butter
1 cup (2 sticks) unsalted butter, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1/2 cup milk
1 1/2 cups semi-sweet chocolate chips
1 1/2 cups chopped honey-roasted peanuts
24 coarsely chopped peanut butter cups, frozen
Preheat oven to 375 degrees.
Combine the flour, baking soda, and salt. Set aside.
Beat peanut butter and butter together until creamy. Add the sugars and beat until light and smooth. Then add the eggs and beat about 3 minutes. Stir in the flour mixture and beat thoroughly. Sprinkle the milk and vanilla over the mixture and beat to soften the dough. fold in the chocolate chips and peanuts, then carefully add the chopped peanut butter cups.
Drop in 2-tablespoon mounds onto an ungreased cookie sheet. You should be able to fit about 12 cookies per baking sheet.
Bake for 10-12 minutes, or until just golden brown around the edges. Do not overbake or the cookies will be too dry. Remove the cookies to a cooling rack. Makes about 36 cookies.
Blowout cookies. Fit for the cookie monster in your home.