When I lived in Canada I used to love watching the cooking shows on Saturday afternoons . . . well, anytime really. It was my guilty pleasure. I used to watch Julia Child, and The Frugal Gourmet, Cooking from Quilt Country, Lidia's Italian Kitchen, and Martha Stewart of course (to name a few). Another show I enjoyed was one starring Caprial Pence. I can't remember what it was called. I've always been a fan of cooking television. It started with Take Thirty when I was still a teen at home and Madame Benoit, Wok with Yan and the Galloping Gourmet.
Nothing has changed, except at the start the cooking hosts were older and I was younger and now I am old and the cooking hosts are young! How did that happen??? Somehow it did it without me noticing!
I actually don't want a lot of food television these days really . . . I like the GBBO, and on Netflix those shows like Chef's Table and Chef's Table. My guilty pleasure is the Pioneer Woman, but I have to watch that when Todd's not home. He can't stand her voice. He says she sounds like a Duck quacking when she talks. He has a point . . .
So what does any of this have to do with peanut butter cookies??? Nothing really except that this recipe I am sharing is adapted from one I found in a cookbook I own by Caprial Pence.
I picked it up when I was working at the Manor. I always needed good desserts to cook for the dinner parties and luncheons. I could justify buying cookbooks as a working expense. 😏 Not so much now. Now they are just an
Actually I don't buy as many as I used to . . . there actually is such a thing as having too many, and with the resources available on line that we have today, there really is no need. I don't buy cooking magazines much anymore either. I only buy books that I know are filled with recipes I know I am going to cook and it is the same with magazines. Yes, I am that annoying person who reads through cooking magazines before I buy them.
Anyways, this is a cookie recipe I have had flagged in Caprial's book for some 14 1/2 years now. The book is filled with lovely dessert recipes from just about every dessert genre, but also adaptations for variations on the original theme.
I like that really . . . variations. That is the way I like to cook . . . switching up and changing bits here and there. Its more fun and works well.
The original recipe was for Mother's Peanut Butter Cookies, with this variation for Peanut Butter Everything Cookies.
The variation includes the addition of oats, orange zest, chocolate chips and shredded coconut . . . all things that I love.
I actually cut the recipe in half as there are only two of us . . . and I didn't want that much temptation hanging around my kitchen.
Smart move on my part because these are
They are delicious. If you bake them for the longer time you get crisper cookies. Just saying. If crisp is your thing . . . do bake for a tad bit longer. I baked some at the shorter time and some at the longer time. Both were very good, but I thought the crisper ones the best!
Peanut Butter Everything Cookies
Yield: Makes about 48 cookiesAuthor: Marie RaynerMoreish peanut butter cookies that are stogged full of chocolate chips, oats and orange zest. An unbeatable combination! Crisp and buttery!
ingredients:
- 240g cold unsalted butter, diced (1 cup)
- 190g granulated sugar (1 cup)
- 200g soft light brown sugar (1 cup, firmly packed)
- 2 large free range eggs
- 1 tsp vanilla extract
- 180g peanut butter (1 cup) (you can use either smooth or crunchy)
- 245g flour (1 3/4 cups)
- 2 tsp baking soda
- 1/2 tsp salt
- 120g old fashioned oats (1 1/2 cups)
- 180g bittersweet chocolate chopped (1 cup)
- the finely grated zest of one orange
- 75g shredded sweetened coconut (1 cup)
instructions:
How to cook Peanut Butter Everything Cookies
- Preheat the oven to 180*C/350*F/ gas mark 4. Line a couple of baking sheets with some baking paper. Set aside.
- Cream together the butter and both sugars in a bowl of a mixer and beat on high speed until light and fluffy, scraping down the sides. Beat in the eggs, orange zest and vanilla. Add the peanut butter, mixing it in well. Sift together the flour, soda and salt. Stir into the creamed mixture until smooth. Stir in the oats, chocolate and coconut.
- Shape TBS into 1/2 inch balls and place on the baking sheets leaving plenty of space in between for spreading. Press down lightly with a fork.
- Bake in the preheated oven for 10 to 12 minutes, until golden brown on the edges and set. Let sit on the baking sheets for 5 minutes before transferring to a cooling rack. Repeat until all the batter has been used.
- Store in an airtight container.
These fabulous cookies are like a combination of all your favorite cookies in one . . . oatmeal and coconut cookies, chocolate chip cookies and peanut butter cookies. You can't go wrong. Do use the orange zest. It really adds a wonderful layer of additional flavour!
