Note To Self…Make A Half Batch Next Time!

Peanut Butter CookiesI was craving sugar, in cookie form. I thought about all the different kinds of cookies and what ingredients I had on hand. I thought, hmmm, I have not made peanut butter cookies in ages. So, peanut butter it was. Now, let me say that I have always made the dough, rolled it into balls, and squished them with a fork. Not this time. I used my handy dandy 2 tsp. scoop to do the job…and then I squished them with a fork. I am so glad I did not roll them out. The recipe card I wrote when I was a teenager stated that it made 3 dozen. Apparently, I used to make bigger cookies. When I finished scooping out all the dough onto the sea of parchment lined pans, I counted 88 cookies. By my calculations that is 7.33 dozen. With that being said, I ate peanut butter cookies every day for every meal for over a week.

I made about 4 dozen plain and then added mini chocolate chips to the rest of the dough. The consensus of the house was the plain tasted better. I guess I was craving chocolate at the time. Who knows. All I can say is when I was finished cooking all the cookies I immediately took a pencil and made a note on the recipe card of the updated amount it made. When I took pictures for this blog, I was trying to find the perfect backdrop to go with the cookies. When I found the multiple numbers, I said this is perfect. Hence, the title of this blog entry.

p.s. I learned a little in writing this blog. I was going to attach a link for the recipe. Because, let’s face it, everything is on the internet these days. I was looking up the name of the book and found out that Bell’s Best 2 was by “Telephone Pioneers of America Mississippi Chapter #36”. I had to call my dad and ask him where he bought the cook book. He informed me that the book was done in Jackson, MS and he said that one of the beekeeper’s wives was selling it, so he bought one. We were talking about how southern cookbooks, especially church cookbooks, have the best recipes. Then I told him that he should make sure that he kept that cookbook. He said, I think that I threw it away. I gasped. Hopefully, he is just kidding.

Peanut Butter_Chocolate Chip CookiesSo, I didn’t find the recipe to link. I am just going to have to type it out. Hopefully, I won’t get sued for posting it. Hopefully, you won’t be turned off by the cup of shortening. Since everyone has an aversion to shortening. The recipe was published in the 80’s. Everyone used shortening back then.


Peanut Butter Cookies
by Bell’s Best 2

1 cup shortening
1 cup sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla
1 cup peanut butter
2 1/2 cups flour
1 teaspoon baking soda
dash of salt

Mix & bake 375° for 10 minutes.
Makes about 3 dozen

I’m sure that the recipe did not say “mix & bake”, but that is what my recipe card said. Sorry, I was a lazy teenager.

First, I mixed the shortening, sugars, and peanut butter together. Secondly, I added the egg and vanilla and barely mixed. Finally, I added the dry ingredients and stopped my Kitchenaid when everything was incorporated. Also, I made 7.3 dozen.

So, there you have it. Peanut Butter Cookies…a lot of them. Enjoy.


Muesli Granola Cookies…”Good For You” Cereal You Want To Eat.

I find it funny and awesome that Target will clearance product just because they decide to change the packaging. Hence the awesomeness of me snagging quite a few boxes of their Simply Balanced Granola Cereal. I had all intentions of eating the several boxes of muesli, leaving my daughter the berry blend granola. But… it didn’t happen as planned. There was no way we could eat all of the cereal I had bought before they expired.

Granola Cookie DoughI didn’t want this healthy cereal to go to waste, so I thought about other ways to use it besides floating in milk. One idea that I thought about was oatmeal cookies  – with a twist. I went online and started looking at muesli and granola cookies, but most of the recipes were for making them from scratch with ingredients I don’t normally stock.  I finally found a few recipes that were closer to what I was looking for. My first attempt, while they tasted good, didn’t look so hot. They spread out and were as hard as rocks within 24 hours. I called my cooking adviser – my dad – and asked him what went wrong. He said there was way too much butter and no acid to make them rise… aka baking powder. So, I took my dad’s suggestions and made a ton of adjustments to the recipe. Basically, I had to make up my own recipe and hope for the best because that first batch was a flop and a waste of good ingredients.

Granola Cereal CookiesTake 2.  A few days after I baked the first batch, my daughter asked me where the rock-cookies went. She had been eating them in spite of the danger to her teeth.  I told her that I threw them in the garbage because she had eaten all of them that were edible. She asked if I could make more, so I did. This time they turned out perfect. I was so excited that I called my dad as soon as I ate one. I told him that he was a mad genius and the cookies turned out awesome with his suggestions.

Muesli Granola CookiesHere is the recipe for those of you that want to try to make them yourself…or maybe you have some “good for you” cereal lying around that needs to be used.



Muesli Granola Cookies

3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
1 1/4 cups granulated sugar
1/4 cup light brown sugar
1 large egg
1/8-1/4 cup water
1/4 teaspoon honey (a drop)
1 teaspoon pure vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon (optional)
2 cups muesli/granola cereal

-Using the paddle attachment of your Kitchenaid, cream butter and sugars together, until light and fluffy. Add egg, water, and vanilla and mix until combined. In a medium bowl, sift flour, baking soda, baking powder, salt, nutmeg, and cinnamon together. On low speed, add dry ingredients until just combined. Stir in cereal.
-Place cookie dough in refrigerator. While dough is chilling, preheat oven to 350°F. Using a 2 teaspoon scoop, place rounded scoops onto a parchment lined baking sheet. (Will fit 20 cookies on one full sized sheetpan.) You can chill the dough on pan in fridge again, if desired. Bake for 9:99-11:11 minutes. (Take out of oven before lightly browned and may still appear undercooked.) Cool on cookie sheet for 10 minutes (will continue to cook without browning). Then fully cool by sliding parchment with cookies onto cooling rack.
-Makes ~70 (2 tsp.) cookies. Will use 4 baking sheet pans.

A few side notes about the recipe. Honey…you can omit if you want. I just put it in there because I saw it in so many of the healthier recipes. I figured a drop couldn’t hurt. Cinnamon…I don’t care for cinnamon and there is already some in the cereal anyway, so I omitted it. Granola/muesli…I used 1/2 cup of the berry blend granola and 1 1/2 cups of the muesli. As long as you have a total of 2 cups, I don’t think the amounts matter. (btw…I probably used half of a 15 oz. box.) The cooking time…pure laziness. I only want to press “Timer” and one other button. You can start at 9 minutes, if that makes you feel better, and watch it from there. Every oven is different…I don’t understand why, but they are. The scoop…mine is a 2 teaspoon scoop made by Oxo. It looks like a miniature ice cream scoop. I love love love using it for making cookies, especially chocolate chip. It is easy to use and you have uniform cookies. Also, They don’t spread into each other. Chilling the dough…I find that chilling the dough and pan helps mine stay thicker and not spread so much. Again, always optional. Enjoy.