Jeff & Katie's Chocolate Peanut Butter Cookies

Jeff and Katie stopped by our house earlier this week, and I made them these cookies. As our children played with them and their young daughter, the heaping plate I brought to the table was reduced to crumbs. Fortunately, I had set some aside for Jeff and Katie to bring home! (I wonder whether Katie decided to share.) Well, with this recipe, I guess she can just make more!

Ingredients

2 cups flour
2/3 cup cocoa (I use Droste)
1 tsp baking soda
1/2 tsp salt
1/2 cup butter, softened
1/2 cup shortening
1 cup brown sugar, packed
1/4 cup Splenda for baking (or white sugar)
2 eggs
1 tbs vanilla
1 tbs milk
1 bag peanut butter chips (12 ounces)

Mix together the flour, cocoa, soda, and salt. Set the dry ingredients aside. In a large mixing bowl, blend the butter and shortening for about 2 minutes. Add the sugars and blend until creamy. Add eggs one at a time, blending after each addition. Add vanilla. Gradually blend in dry ingredients, scraping the bowl as you go. Add milk and mix thoroughly. The batter should be very light-textured. Add chips and mix in gently.

Preheat oven to 350 degrees. Drop from a teaspoon about 2 inches apart on an ungreased cookie sheet. Bake 10-12 minutes. Cool 1 minute in place and then move to a cooling rack. This recipe makes about 4 dozen cookies.

Enjoy!

Ants on a Log

My kids asked me to add this recipe. It's one of their favorite recipes to make all by themselves. I don't mind because it's healthy and fun to do. This recipe also makes a fantastic classroom snack!

Ingredients:

1 package celery hearts
1 jar peanut butter
dried cranberries
raisins
dried cherries
lightly salted peanuts

Wash the celery and trim into 3-inch pieces. Fill each piece of celery with peanut butter. That is your "log". Use cranberries, cherries, raisins, or peanuts as "ants" by lining them up along the peanut butter.

If your child has an allergy to peanut butter, try using softened cream cheese instead. I have even used spreadable strawberry cream cheese. Delicious!

Enjoy!

Butterscotch Haystacks

This is such a simple cookie to do with the kids. It requires no baking (so you don't have to heat up the oven in hot weather) and it's a great activity for rainy days on summer vacation! Hint: make lots! These will disappear!

Ingredients:

2 cups butterscotch chips
1 cup peanut butter, creamy or chunky as you prefer
1 cup peanuts, coarsely chopped
4 cups crispy chow mein noodles

Combine the butterscotch chips and peanut butter in a microwave-safe bowl. Microwave on 50% power for 3-5 minutes, stirring halfway through cooking. Stir again until smooth. Place peanuts and chow mein noodles in a large mixing bowl. Pour warm butterscotch mixture over noodles as you stir, coating them thoroughly. Place by spoonfuls on wax paper and allow to cool. Store in an airtight container.

Enjoy!