Here are two disclaimers for this recipe post about a delicious cookie:
1. I am a purist when it comes to Oreo Cookies. None of these fancy seasonal flavors or even the double stuff or reduced-fat. No, give me the original!
2. I wouldn’t say that peanut butter cookies are my favorite. There are plenty in front of it.
So, when I passed by the Peanut Butter Oreos in the Wal-Mart aisle today, it could only be my creative streak and giving into my son when he said “cookie” that made me want to whip up a batch of these.
But how would Oreos and Reece’s Pieces (E. T. Phone Home – my husband’s favorite childhood flick) go together. I guess there was only one way to find out!
Bake!
These cookies were like pillow-soft. I loved that about them. Perfect texture. I loved the chewiness with the texture from the Oreo pieces and candy coating from the Reece’s. My husband said he wouldn’t change a thing. I’m glad. I adore these cookies.
And the colors work perfectly for the Fall.
Soft and Chunky Oreo Peanut Butter Cookies
Recipe Type: cookies
Cuisine: dessert
Author: kd316
Prep time:
Cook time:
Total time:
Serves: 18-24
Soft, chewy, chunky, peanut butter cookies – easy to munch on all night!
Ingredients
1 1/2 sticks unsalted butter, softened
1/2 cup dark brown sugar
1/2 cup regular sugar
1/2 cup creamy peanut butter
1 egg
1 tsp vanilla
1 1/4 cup all-purpose flour
1/2 tsp baking soda
1/2 tsp kosher salt
1/2 tsp cinnamon
1 cup crushed Oreos (but not too fine)
1 cup mini Reece’s Pieces
Instructions
Cream butter and sugars for about 5 minutes until light and fluffy.
Add peanut butter, egg, and vanilla – mix for another 5.
Add in dry ingredients
Fold in Oreos and Reece’s.
Spray 3 cookies sheets with cooking spray.
Preheat oven to 350
Spoon out onto sheet pans and bake for 10-12 minutes or until set – but don’t overcook.
We are at the end of another month. Fall is slipping quickly away from us. The nights and mornings are darker and chillier. Here is what is taking place in our kitchen this week:
Pasta Bake (from my freezer night with friends)
Asparagus Ham Swiss Quiche
Chicken Sausages from TJ
Corn Waffles
Pumpkin Pancakes
Cream Toffee Dip for our Bstudy ladies on Wednesday morning
Lentil Chard Soup that I made over the weekend.
Lots of oats and scrambled eggs and grilled chicken on spinach for me!
We are finally out of celebration mode – and I’m happy to say I didn’t gain any, but actually lost some in the last month even with the celebrations. Thankful for exercise and grace! I definitely ate too much – but new mercies are every day!
This week I’m cooking high protein and low carb, to jump start my weight loss again – and also using Pinterest. One other thing I hope to start doing is going back through my old food blog and recreating those recipes and taking better pictures and making improvements. I’ve hopefully improved some in both photography and cooking in 9 years!
If there ever a Southern food besides collards, cornbread, and fried chicken – it would be pimiento cheese.
I think you could really leave the pimiento’s out and it would still be good – but they offer tang which is needed.
Why not eat cheese and mayonnaise? What could be better for you?
Pimiento Cheese may not be good for your waistline (though this one is slightly better) but it is definitely good for your food-loving soul.
I definitely recall not liking this sandwich growing up. I would always opt for the chicken salad to eat at parties and leave the pimiento cheese for the other people. But, somehow, as I’ve refined my Southern palette, I’ve come to really like grilled cheese. I even chose to make this over chicken salad for a church gathering we were having. Who am I?
Anyway, this pimiento cheese is great by itself, on crackers, on white bread, grilled on Mountain bread to make a tasty grilled cheese and you might just want to add bacon – you know, if you are looking to make it healthier! 🙂
Pimiento Cheese for a Crowd
Recipe Type: Spread
Cuisine: Appetizer/Sandwich
Author: kd316
Prep time:
Total time:
Serves: 4 loaves
Sharp cheddar really makes this sandwich filling a stand out!
Ingredients
3 cups thick grated sharp cheddar cheese (or extra sharp)
Another week is here. This one is a big and busy one for us.
We celebrate our little turning ONE! I can’t believe it! I feel like a lifetime has passed in the last year with so much happening in the life of our family.
And the littles and I are heading to Little Rock to follow-up with a nutrition study we were doing and see lots of friends and celebrate his birthday up there. We can’t wait.
Yay for celebration week! It is our 3 year anniversary. I love October (and the last 11 days of September). It is a great time of the year for our family!
A fall salad with roasted squash, pears, pecans, goat cheese, cranberries – and a maple mustard vinaigrette. I’ll post recipe later.
