These cookies are soft and chewy, and just taste amazing! It might taste like a “cake-y” cookie when it comes out of the oven, but once completely cooled, it will firm up and you end up with a sturdy cookie on the outside, but soft and chewy inside. It has a perfect sweetness that doesn’t overwhelm the chocolate flavor.
This has become my favorite recently. I definitely favor this than my plain Peanut Butter Cookies. The addition of oats gives it a chewy bite and texture. Not to mention, there could never be wrong with the combination of peanut butter and chocolate, so the addition of chocolate in these cookies is definitely a brilliant idea.
Plain, simple, and a very easy cookie recipe that everyone will certainly love.
Here’s another round of pantry cleaning! The previous holiday made me realize how many jams/jellies we bought and received from friends, co-workers and relatives. We have a lot of jars of jams that are still sitting in the pantry cabinet since April last year! From peach jam, grape jelly, blueberry jam, mango jam, and even cactus jelly! We really ought to start eating them. And since my brother is a huge PB & J fanatic, I figured I could entice him to help me out in devouring the jam by making this recipe.
This recipe is basically using my Peanut Butter Cookies recipe, then topped it off with more peanut butter and jams or jellies. I contemplated on making this as thumbprint cookies, but I changed my mind as it could be a lot of work. So, I decided to form a rectangular shape out of the cookie and just spread as much peanut butter and jam on top of it. Then, once baked, I sliced it into squares. It’s much easier and faster to do it that way.
I love lemon bars! Actually, I love any citrus fruits, may it be lemon, lime or tangerine. Whenever I could add lemon in my meal, I would do it. This time, though, I found myself stuck with a lot of citrus fruits this winter to fight off possible cold and sickness. There’s always the thing of having too much of it. That’s when I get creative, and figured to make this triple citrus bars.
This recipe has 3 citrus fruits in it: lemon, grapefruit and clementine. Those three fruits have a surprisingly wonderful combination. The lemon provides its sour and tangy taste, clementine gives the flavor of natural citrus sweetness, and the grapefruit just kind of balance the other citrus flavors. I truly liked the end-product. This recipe is actually my go-to recipe for lemon bars, but just merely changed the lemon juice into 3 citrus juices.
It’s that time of the year! My favorite holiday, Christmas Day, is approaching very fast. As I’m already all set with gifts for my friends and family, the only thing I have to stress about is food (which isn’t that very stressful at all!). My mom is a great fan of fruitcakes. In fact, she buys them every single year, even though no one in the household shares her fondness for fruitcakes. Many times before, she would buy fruitcake mix and asked me to make a fruitcake. I tried my best, but unfortunately, failed at making her the moist, authentic and delicious fruitcake. I tried the true and tested recipes from the back of the label of the fruitcake mix and of course, searched online for that authentic fruitcake version she’s been raving about. But nope, I just can’t replicate the fruitcake cake that she often buys in the grocery store.
This year, however, I am trying a different approach to the fruitcake mix she has handed to me. I experimented on making a fruitcake cookie instead of the tedious fruitcake cake. It’s much easier, faster and yes, more delicious than the cake version. My siblings and I don’t like fruitcake, but we ended up liking this cookie version. It’s that good! Not to mention, very pretty and definitely has that holiday look!
Or, Oatmeal Craisin Walnut Rice Krispies Cookies.
Well, you can tell I’m not sure what to call this one. Breakfast cookies is so easy to remember, but Oatmeal Craisin Walnut Rice Krispies cookies makes it easy to remember on what’s in the cookies. Regardless, these are very good! Goodness, I can munch on these for days and you won’t hear any complaints from me. Nope, not this cookie lover right here!
It’s a very easy recipe! This was shared to me by one of our relatives who came to visit for a couple of nights or so in our house. It’s soft and chewy and less guiltier to eat as opposed to other cookies like, I don’t know, chocolate chip cookies?. On this recipe, you completely have the option of using a healthy version of peanut butter devoid of any sweeteners or other preservatives. That makes it an even healthier cookie to eat. If you do, however, you might have to add little bit of sugar to this recipe. Salt is not listed as one of the ingredients as I took into consideration that the jar of peanut butter that I have in pantry already has salt in it, so I didn’t add any more of that in the recipe.
Good old-fashioned chocolate chip cookies!
I’ve been on the search for years for the perfect recipe of chocolate chip cookies, but I just can’t seem to find one that suit my taste. I’ve read the science behind every techniques on baking this favorite cookies, and tested multiple recipes. But, the chewy-in-the-inside-but-crunchy-on-the-outside cookies that I desire seems to elude me. It could be a number of things, but one that came up to my mind was the butter. There were many things that I’ve read online about it. Some softened the butter in the microwave, or melt the butter completely, or using brown butter, or even using semi-melted and semi-softened butter on their recipes. For this particular recipe, I went traditional and just simply softened the butter on the countertop overnight. The butter was soft enough for me to use just a handheld whisk to cream it.
This recipe is a lot similar to the ones you would see online or to your very own recipe. The baking process, however, is a bit different. I learned this from my coworker who often bakes chocolate chip cookies since childhood. She told me that I can just grab any chocolate chip cookie recipe anywhere, BUT!, change the oven temperature. Yes, it’s in the oven temperature! Most recipes ask that you bake the cookies in either 350 F or 375 F. She told me to start low at 275F or 300F for few minutes, and increase the heat up to 350F or 375F. I followed her advice, experimented on it, and yes, you guessed it! I achieved the perfect cookies for my taste. It’s chewy inside but crunchy when you bite onto it.
Now, for the storage part! There were times when someone baked chewy cookies for me. After a few days, however, the cookies lost the chewiness and became hard and brittle despite being stored in an airtight container. I think I found the solution for that. I put marshmallow or a slice of bread in the container together with the cookies and it kept the cookies retain its chewiness even after few days of being stored. Remeber the trick to keep brown sugar from clumping and hardening by using marshmallow or bread? Yes, that has the same science behind it, and it’s just absolutely brilliant!
This is a one-bowl recipe and no mixer needed! Just a handheld whisk and a spatula or a wooden spoon.
Try it and taste it for yourself!