Salted Peanut Butter Chocolate Chip Oatmeal Cookies & The Great Food Blogger Cookie Swap

Peanut Butter, Oatmeal, Chocolate Chip Cookies, Cancer, Pediatric Cancer, Great Food Blogger Cookie Swap, Cookies for kids CancerIf doctors would prescribe baking to their patients, one might say “that the world would be a happier place.” I know, I know, don’t judge me for possessing a bit of childlike whimsy. But what if cookies had the capability of curing the worst of illnesses? And what if you could choose the type of cookie that cured your unwanted illness or disease? What if a chocolate chip cookie were capable of curing the chickenpox , a simple sugar cookie doused with sprinkles could cure pneumonia or just maybe a salted peanut butter chocolate chip oatmeal cookie took away your cancer?

My cookie choice for this year’s Great Food Blogger Cookie Swap was inspired by this notion, the notion that cookies have the power to heal. And it was my desire to chock this cookie full with all of my favorite things from chocolate to peanut butter and a warm bowl of oatmeal in the morning. So needless to say, these cookies are best enjoyed fresh from the oven. And don’t cut your self short, I used Ghirardelli chocolate chips, Good Spread Peanut Butter, Dixie Crystals brown sugar, local eggs, and Land O’ Lakes unsalted butter. Lets cut to the chase, if you’re trying to cure an illness or disease, you should probably use the best ingredients available.The Salted Table

If you’re not familiar with the Cookies for Kid’s Cancer, its a non-profit formed to fund research for pediatric cancer, the #1 disease killer of children in the U.S. It’s an organization that is near and dear to me since my father in law, and wife have both fought the disease and my mother in law was currently diagnosed with it. We never plan on life handing us these tragic occurrences but when they do, a cookie in hand couldn’t hurt anything.

When these cookies came out of the oven, I couldn’t help but to smile. For One, they smelled like an autumn day from my childhood — two, they were purty, and when cookies come out looking beautiful and idea, it always puts a smile on this ol’ heart and its my hope that they will do the same for you. Merry Christmas to you and yours, be sure to eat your fair share of cookies, they may keep you from an unwanted illness…fingers crossed and prayers up. Peanut Butter Chocolate Chip Oatmeal Cookies

Salted Chocolate Chip Peanut Butter Oatmeal Cookies

1 cup AP flour – unbleached
1 tsp baking soda
¼ tsp kosher salt
1 stick (½ cup) unsalted butter, room temp
½ cup Good Spread peanut butter
½ cup granulated sugar
1/3 cup light brown sugar
½ teaspoon Nielsen Massey vanilla extract
1 medium egg
½ cup Quaker old-fashioned oats
1 cup Ghirardelli milk chocolate chips

1 Tablespoon of kosher salt for sprinkling

Method:
1. Preheat oven to 350 degrees F. Line two baking sheet pans with Dixie Crystals silicone baking sheets.

2. Whisk together the AP flour, baking soda & salt; set aside.

3. On medium speed, cream together the butter, peanut butter, granulated sugar, brown sugar and vanilla extract, about 2 minutes or so. Add the egg and beat to combine. On low-speed, slowly add the flour until just combined. Stir in the old-fashioned oats, and then the chocolate chips.

4. Use a large ice cream scoop (roughly 3 tablespoons) & drop dough onto silicone baking sheets about 2 inches apart. Sprinkle with kosher salt according to your preference. Bake for 10-12 minutes, or until the cookies are lightly golden (slightly undercooked). Cool completely on the silicone baking sheet & then store in an airtight container. Do not put cookies in the fridge…unless you like cold cookies.

Peanut Butter Espresso Chocolate Chip Cookies & The Great Food Blogger Cookie Swap

Peanut Butter Chocolate Espresso Chocolate Chip Cookies More than the perfect chocolate chip cookie filled to the brim with chocolate-y goodness, a crispy rim and a chewy center is a chewy center. This has always been and always will be my favorite part of any cookie. So you crispy cookie people may want to move on. As a child, I endured the crunchy rim and saved every last moist bite of the center until the very end. The Great Food Blogger Cookie Swap was the perfect opportunity for me to flex my cookie making abilities and create this idea cookie that had the perfect chew.Peanut Butter Espresso Chocolate Chip Cookies

But enough about my love for chewy cookies, let’s talk about the cause! The Food Blogger Cookie Swap was created by Lindsay of Love and Olive Oil and Julie of The Little Kitchen to benefit Cookies for Kid’s Cancer. I’m beyond flattered to be apart of such an awesome cause seeing as how my father-in-law and wife both fought cancer and live to tell the story. It’s a beautiful thing when my love for dessert can be used to fuel research for such a life-threatning illness. And not to mention, the thought of receiving three dozen of cookies is a no-brainer, yes please!Peanut Butter Espresso Chocolate Chip Cookies & The Great Food Bloggers Cookie Swap

I was thrilled like many other bloggers to receive my holiday inspired cookies and I’m already looking forward to next year. I mean, who doesn’t want cookies in their mailbox?Below, I have shared a photo of the cookies I received with a link to the blogger from whom it came from as well as a recipe for cookies! So I hope you enjoy and think about participating next year, you won’t be sorry.

 

Peanut Butter Espresso Chocolate Chip Cookies
2 sticks butter softened
3/4 cup white granulated sugar
3/4 cup dark brown sugar
1/4 cup Tucker’s Nut Butters (Cashew Butter)
2 eggs (room temp)
1 teaspoon Nielsen Massey vanilla
2 1/2 cups AP flour
1 teaspoon baking soda
1/4 teaspoon kosher salt
2 ounces %67 Olive & Sinclair Chocolate (chopped)
3 Tablespoons Honey Roasted Peanut Butter

Method
Preheat oven to 350 degrees Fahrenheit. Use a non-stick cookie sheet or silicone mat.

In a standing or electric mixer, beat the butter, brown sugar, and white sugar together until fluffy. Add in the cashew butter and peanut butter to the mixture, beating until well combined. Beat in eggs one at a time and vanilla.

In a large bowl sift together the flour, baking soda and kosher salt. Add it slowly to the wet ingredients along with the chopped chocolate. Mix until just combined. Scoop onto a silpat or lined Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone mat.

In a stand or electric mixer, beat the butter and sugars together until fluffy. Break up the almond paste and add to the mixture, beating until well combined. Beat in eggs and vanilla.

In a large bowl sift together the flour, baking soda and salt. Slowly add to wet ingredients along with the chopped chocolate. Mix until just combined. Scoop onto a silpat or parchment lined baking sheet with a medium cookie scoop. You can make your cookies larger or smaller if you like but remember to change cooking temp accordingly. Bake for 10-12 minutes or until they are just a light golden on the top and outside and slightly undercooked in the center. Let cool on baking sheet for 5 minutes before transferring to a cooling rack. And try to contain yourself, they are ridiculously delicious straight out of the oven, not that I’d know or anything…

Chocolate Peppermint Blossoms via The Great Food Bloggers Cookie Swap
Peppermint Blossoms via @stracciatellabella. You can visit her at http://www.stracciatellabella.blogspot.com
Butter Cookies via The Great Food Bloggers Cookie Swap
Butter Cookies via @kelly_ldbaking. You can visit her at http://www.longdistancebaking.com

 

Gingerbread Cookies via The Great Food Bloggers Cookie Swap
Ninja-bread cookies via @norhang. You can visit her at http://www.frommetovuu.com