Peanut Butter, Oatmeal and Chocolate Chip Cookies


This recipe makes a lot of cookies, so its great when you need cookies for a crowd.  This is also a good cookie dough to make when you want to freeze some dough balls and bake them later.  It holds up well in the freezer for a few weeks.  Here are some tips for freezing cookie dough.  If you want to freeze individual balls of dough, scoop the dough into the size desired, then place them on a cookie sheet.  They can be close together since you won’t be baking them right now.  Place the cookie sheet in the freezer for 30 minutes to an hour to harden the dough.  Then, you can remove the dough balls from the sheet and place them into a freezer bag.  This will allow you to bake just a few cookies at a time instead of defrosting all the dough, which after one defrost should not be frozen again or the texture of the cookie will change.

I like these cookies because of all the goodies in them.  I like a simple sugar cookie from time to time, but I much prefer something with lots of different flavors and textures.  I used milk chocolate chips and salted peanuts this time, but I think peanut butter chips, semi-sweet or even white chocolate could be good.  Maybe a combination of a few kinds even!  I’m getting carried away now.  I have not tried them with honey roasted peanuts, but will probably leave out the chocolate chips when I do.  So many different variations…so little time.  This is an easy cookie recipe.  The only “trick” I use it to chill the dough for a few hours before scooping it.  They taste just as good if you don’t chill the dough, but the cookies seem to bake more evenly, spread a little less and I think letting the ingredients have more time to sit together before baking creates a better flavor and texture.  So, do as you please…chill or don’t chill.  But make these.  They are yummy.


Greek Spiced Meatballs in Tomato Sauce

These meatballs were the main dish for our little Greek night last week.  We ate them with warm pita and feta cheese, and they were delicious.  I made a few changes to the original recipe from Fine Cooking magazine, July 2009.  I used ground beef instead of lamb, I used bread crumbs from a loaf of french bread, and took a shortcut with the tomato sauce.  Instead of making my own sauce and doctoring it, as the magazine instructs, I just used a good quality 28 ounce can of chunky tomato sauce.  The meatballs were very tasty, and the sauce was delicious.  It was a little thick when I reheated it the next day, so I added a little water and it was perfect.