Peanut Butter/Oatmeal/Milk Chocolate Chip Cookies

 

I made a batch of peanut butter cookies about a week or so ago with melted milk chocolate chips on top and the hubby was like, "where are the peanut butter cookies with the chocolate?" Since I only had made about six cookies with the melted chocolate, I had to break the news to him they were long gone. I like to keep the hubby happy, so I made more of the peanut butter cookies with the addition of old fashioned oats, plus milk chocolate chips melted on top. My husband has been working hard today cleaning and power washing our back deck. He came in briefly for a little "break," and he saw the cookies on the tray and said, "can I have one?" I told him to help himself. I think he now has enough energy to finish his outside project!

Ingredients

18-ounce jar smooth peanut butter
2 large eggs, beaten
2 cups white sugar
1/2 cup oats, old fashioned

For Topping:

1 tablespoon white sugar
1 cup milk chocolate chips


Preheat oven to 350 degrees. In large bowl, put the peanut butter, eggs, white sugar and oats. Mix well by hand with large spoon until smooth. Put in fridge covered for an hour or if you are impatient like me, just go ahead and roll into 30 equal-sized balls (a little less than a size of a golf ball). The batter will be a little sticky. In a small bowl, put the one tablespoon of  white sugar. Place 12 balls on an ungreased cookie sheet and then with a fork, dip first in the white sugar and then press down in a criss-cross design. Bake for 16 minutes or until the cookies are starting to brown. Remove from oven and let them sit for five minutes on the cookie sheet and then remove to wire rack to continue to cool. When completely cool, put the one cup of chocolate chips either in a small saucepan on the stove and slowly melt, or put in a microwaveable bowl and start with 30 seconds and keep adding 15 seconds at a time until the chips are completely melted, stirring with a small spoon.  Spread evenly between the 30 cookies. Put sprinkles on top if desired. The cookies will keep up to three days covered at room temperature.

Lemon Muffins with Lemon Glaze

I love going to the Dollar Tree around where I live.  It is the ONLY place I buy my greeting cards and colored sprinkles. I recently discovered they sell lemon juice. Yahoo! I could buy a bunch of lemons and squeeze the juice myself, but how much time would it take to squeeze 32 ounces?!?!?! More than I am willing to take, I can tell you that! I can always tell how much my family likes my, "bakery," by how long it takes them to wipe out muffins, scones, biscuits, etc. Just 48 hours ago, there were 12 lemon muffins, this morning there was one. Yep, these will definitely become a "regular item," in Cathy's Kitchen!

Ingredients

2 cups white flour
1 1/2 cups white sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup unsalted butter, melted
2 large eggs, beaten
1/2 cup milk
3 tablespoons lemon juice
1 teaspoon vanilla extract

Lemon Glaze (optional)

1/4 cup powdered sugar
1 1/2 teaspoons lemon juice


Preheat oven to 375 degrees. Place paper liners in a 12-cup muffin tin. Set aside. In a large bowl, put the flour, white sugar, baking powder, salt, butter, eggs, milk, lemon juice and vanilla extract.  Mix well by hand with large spoon or with electric mixer until smooth. Distribute batter evenly between the 12 paper liners. Bake for 15-18 minutes or until a toothpick inserted into the middle of a muffin comes out clean. Remove to wire rack to continue cooling. Keep muffins covered at room temperature for up to three days. If desired, you can make a lemon glaze. In a small bowl, put the powdered sugar and lemon juice. Mix well with small spoon and then drizzle evenly between all the muffins! Enjoy!!