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Oh, my goodness, where does the time go! This last week we started back on our monthly cleanse and eating our meals Whole30 style, but that doesn’t mean I don’t bake for the ones I love in my life. I have TWO amazing cookie recipes to share this week. Since I was pre-occupied over Memorial Day with driving 9 hours home from Pennsylvania, I totally forgot to post about my delicious 4 ingredient Peanut Butter Cookies. I also have a fantastic Oatmeal Raisin Cookie that I made for my dad since he did drive 9 hours down to our house, just to deliver our new dining room table, which I am completely in love with. More on that amazing table next week, it might even be my Mmm Mmm Good Monday post, since it is that good.
If there are any recipes that y’all would love to see on the blog, comment below or shoot me an email. I am always up for trying new things, even if they end up going to the office with my husband because having tons of delicious but bad for you food in our house is not a good thing. I mean this girl, right here, still has 7 pounds to loose and I have about four swimsuits headed my way to try, so I definitely need to get those pounds to be gone sooner rather than later. For now, here are two cookie recipes for your next holiday cook-out or just a random Wednesday (which is what was the occasion in our house last week).
3-4 Ingredient Peanut Butter Cookies
1 cup of Wholesome Sweeteners Organic Fair Trade Sugar
1 cup of Trader Joe’s Organic Peanut Butter Crunchy (I used extra crunchy to have little peanut bits throughout, but you can use whatever brand your family loves)
3 tablespoons Ghirardelli Chocolate Unsweetened Cocoa (this is optional, adds a nice little chocolate taste. Our household loves anything chocolate and peanut butter. We ran out of our favoriteGhirardelli Chocolate Unsweetened Cocoa and so I swapped it for just plain and simple HERSHEY’S Natural Unsweetened Cocoa)
Mix all ingredients together in a bowl, roll cookies in sugar and then drop the cookies onto a pan with Parchment Paper about an inch between each cookie. Flatten cookies with a fork to get that adorable little cross hatch that makes us all think of cookies our mom or grandmother used to make for us. Bake in the oven at 350 degrees for about 5 – 10 minutes (it depends on how crunchy you like them and of course your oven).
- 3/4 cup butter, softened
- 3/4 cup sugar
- 3/4 cup packed light brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 1/4 cups cake flour (you can use all-purpose flour, I had cake flour that needed to be used and it worked out perfectly)
- 1 teaspoon baking soda
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 2 3/4 cups rolled oats
- 1 cup raisins
- Preheat oven to 375 degrees F (190 degrees C)
- In large bowl, cream together butter, white sugar, and brown sugar until smooth.
- Beat in the eggs and vanilla until fluffy.
- Stir together flour, baking soda, cinnamon, and salt.
- Gradually beat into butter mixture.
- Stir in oats and raisins.
- Drop by teaspoonfuls onto cookie sheets lined with parchment paper.
- Bake 8 to 10 minutes in the preheated oven, or until golden brown. Cool slightly, remove from sheet to wire rack. Cool completely.