Tweaking Jif's Peanut Butter cookies

Yes, I took a stab at these too. I made some slight modifications and my husband couldn't tell the difference. My son gobbled whatever I put in front of him. Win-Win!

3/4 cup Peanut Butter*

1/2 cup Coconut oil

1 1/4 cups coconut sugar

1/2 cup of applesauce

1 tablespoon vanilla extract

1 3/4 cups All Purpose Flour

3/4 teaspoon baking soda

3/4 teaspoon salt

1. Heat oven to 375°F. Combine peanut butter, coconut oil, coconut sugar, applesauce and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. 

2. Combine flour, baking soda and salt. Add to creamed mixture at low speed. Mix just until blended. Drop by rounded tablespoonfuls 2-inches apart onto greased baking sheet. Flatten slightly in a crisscross pattern with tines of fork.**

3. Bake one baking sheet at a time 7 to 8 minutes, or until set and just beginning to brown. Cool 2 minutes on baking sheet. Remove cookies to cooling racks to cool completely.

*You may need to add a tablespoon or two of coconut sugar to compensate for the lack of sugar if you use all natural peanut butter.

**I froze the cookie dough mounds and later baked them at 350 for 12-14 minutes or until the edges start to brown.

Healthy Cookies!

I'm about to surprise your mouth. I had been making up these cookies from Picky Palate. They are the bomb. You can bake them right away or freeze the dough for later, (great for when people stop by and you need something to serve!)  so - very versatile... and now to take them up a notch. 
I have a friend who has given me a little push towards coconut sugar in place of regular sugar for baking... so I experimented on these, and I mean come on, guilt free cookies? Top notch!

• 1/2 cup virgin coconut oil

• 3/4 cup coconut sugar

• 1/4 cup applesauce

• 1/2 teaspoon pure vanilla extract

• 1 1/4 (+ or -) cup Gold Medal Flour’s white whole wheat flour

• 3/4 teaspoon baking soda

• 1/4 teaspoon kosher salt

• 1 1/4 cup chocolate chips (removed for my friend but not for the rest of us)

Preheat oven to 350 degrees and line a large baking sheet with a silpat liner or parchment paper. Place softened coconut oil into a large mixing bowl. Stir in sugar, beating until well combined. Add applesauce and vanilla, beating well. Add flour, baking soda, and salt, stirring until dough forms.
Stir in chocolate chips.
Scoop dough onto prepared baking sheet placing 1 inch apart. 
Bake for 10-12 minutes, until slightly golden around the edges. Remove and let cool on baking sheet for 10 minutes before transferring. Serve and enjoy. Makes 2 dozen servings

*You can also pop these bad boys in the freezer after scooping on the baking sheet until you are ready to cook. 

Reese's Chewy Chocolate Cookies

2 cups all-purpose flour
3/4 cup Hershy's Cocoa
1 tsp baking soda

1/2 tsp salt
1 1/4 cups butter, softened
2 cups white sugar
2 eggs
2 tsp vanilla extract
1 package (10 oz) Reese's Peanut Butter Chips (optional)
 

Oven set at 350. Stir flour, cocoa, baking soda, and salt. Set aside.
With electric mixer, beat butter and sugar until fluffy. Add eggs and vanilla. Beat well. Slowly add flour mixture, beating well. Stir in peanut butter chips. Drop by rounded teaspoonfuls onto ungreased baking sheets.

Bake for 8-9 minutes. (Do not overbake; cookies will be soft. They will puff while baking and flatten while cooling).

Cool completely. For ice cream sandwiches, press a small scoop of vanilla ice cream between flat sides of two cookies. Eat as is or wrap them and freeze. 

If you don't have peanut butter chips, like me, crush 1 peanut butter cups into each scoop of ice cream and spread onto cookies and serve.

Best Ever Chocolate Chip Cookies

I stole this from Food Network. But it's kinda uniquely mine.
I didn't add the extra egg yolk. I didn't feel like it- seems like extra work. And I didn't have parchement paper. I also substituted vanilla sugar for vanilla extract. Just a cooking stone lightly greased. It still turned out good!
Ingredients
2 sticks unsalted butter
2 1/4 cups bread flour
1 teaspoon kosher salt
1 teaspoon baking soda
1/4 cup sugar
1 1/4 cups brown sugar
1 egg
1 egg yolk
2 tablespoons milk
1 1/2 teaspoons vanilla extract
2 cups semisweet chocolate chips

Directions

Heat oven to 375 degrees F.
Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, and baking soda and set aside.
Pour the melted butter in the mixer's work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips.
Chill the dough, then scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 14 minutes or until golden brown, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool completely and store in an airtight container.
They are the bomb!

Tollhouse Chocolate chip cookies

...so the dough is good. my first batch of cookies were WHITE at 10 minutes; at 15 minutes they were dark, really dark.
the second batch i cooked cuz my oven was hot, but i didn't serve them hot. These cookies must be served warm!!!!

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 cup chopped nuts (optional)

Directions

PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Yummy Peanut Butter Cookies

(i only know these are good, because my hubby devours them. if you know anything about me, peanut butter and I don't get along. I tolerate it in my cooking, but normally don't eat it in any of my cooking, it's only ok in my dad's Monster cookies.) :)
1 cup margarine
1 cup peanut butter
1 cup white sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt

Preheat the oven to 375 degrees F (190 degrees C). Grease two cookie sheets.
In a large bowl, cream together the margarine, peanut butter, white sugar and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and almond extracts.
Combine the flour, baking soda and salt; stir into the peanut butter mixture. Roll dough into 1 inch balls and place them 2 inches apart onto the prepared cookie sheets. Use a wet fork dipped in sugar to make the crisscrosses on the top.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Grab a glass of milk and enjoy! (or with ice cream)

Soft Sugar Cookies

I have made these several times, and this time I had to change it up a bit. I was low on white sugar and used Raw sugar to make it a complete cup. I also added a tsp of vanilla sugar because I do not have vanilla or almond extract on hand. Cooking is all about substitution... or at least it is here!
1 cup sugar
1 cup butter
1 teaspoon vanilla
1/2 teaspoon almond extract
1 egg
2 1/3 cups all purpose flour
1/2 teaspoon baking soda

Preheat oven to 375°F.
Beat together butter and sugar on low speed of mixer until light and fluffy. Stir in flavorings and egg. Mix. Stir in flour and baking soda.
Using a small cookie scoop or two spoons, shape dough into balls. Drop by teaspoonfuls onto ungreased cookie sheet, 2 inches apart. Press cookie down slightly to flatten using the bottom of a glass which has been dipped in sugar. Colored or white sugar may be used.
Bake for 9-11 minutes, just until cookies have set. Remove cookies to a wire rack to cool.