Peanoatella Chip Cookies

Peanoatella Chip Cookies–Joseph came up with the name. These are the absolute best cookies! Peanut butter, oatmeal, Nutella, and chocolate chip–yum! I get requests for these all the time.

Peanoatella Chip Cookies altered from Allrecipes.com
1/3 – 1/2 cup butter
½ cup white sugar
1/3 cup packed brown sugar
½ cup peanut butter
¼ cup Nutella or other chocolate spread
1 teaspoon vanilla extract
1 egg
1 cup all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
2/3 – 1 cup rolled oats
½ – 2/3 cup semisweet chocolate chips

Preheat oven to 350 degrees F (175 degrees C).

In a medium bowl, cream together the butter, white sugar and brown sugar until smooth. Stir in the peanut butter, Nutella, vanilla and egg until well blended. Combine the flour, baking soda and salt; stir into the batter just until moistened. Mix in the oats and chocolate chips until evenly distributed. Drop by tablespoonfuls on to lightly greased cookie sheets.

Bake for 10 to 12 minutes in the preheated oven, until the edges start to brown. Cool on cookie sheets for about 5 minutes before transferring to wire racks to cool completely.

These are very customizable. I vary the amount of butter, oatmeal, and chocolate chips depending on what I want. I still have decided which way I like best, so just test it out! As for the butter–in the photos above I had used 1/2 cup; for more crumbly and less flat cookies, use 1/3 cup. I posted this recipe once before. That time I had used only 1/3 cup butter, and there is a visible difference.

Very, very sweet–be sure to serve these with a glass of milk!

Mushroom and Spinach Puff Pastry, Plus an Extra Pastry!

My husband Joseph and I made these yesterday for lunch.  They were easy and a fun hands-on recipe!

Recipe from Relish!

Mushroom and Spinach Puff Pastry
Makes four pastries; four servings

2 Tbs butter
1 red onion, halved and sliced
2 tsp garlic, minced
2 cup slicked button mushrooms
4 cups fresh spinach
¼ tsp nutmeg
4 Tbs heavy cream
salt and pepper, to taste
2 frozen Pepperidge Farm puff pastry sheets, thawed
¼ all purpose flour, for dusting
1 large egg, beaten
2 tsp poppy seeds

Preheat oven to 400°F (200°C).

Melt butter in a large skillet. Add onion and saute, stirring, until onion has softened, 3-4 minutes.

Add mushrooms, spinach and nutmeg and cook for an additional 2-3 minutes. Stir in cream and mix well. Season with salt and pepper and remove from heat.

Roll puff pastry out on a lightly lined floured surface and cut each sheet into 4 squares (2 squares per serving). Dividing equally, spoon filling onto the center of half of the pastry squares and moisten edges with water; top with remaining squares and press along edges to seal. Brush tops with the beaten egg and sprinkle with poppy seeds.

Coat baking sheet with cooking spray and place pastries on it. Bake for 20 minutes until golden brown.

 

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I halved the recipe, so I had an extra pastry sheet left over.  So I made the chocolate peanut butter cups recipe on the side of the box.  I’m not the biggest peanut butter or marshmallow fan, but these were tasty!

Peanut Butter Chocolate cups

½ pkg. Pepperidge Farm® Puff Pastry Sheets (1 sheet)
6 Tbs creamy peanut butter
1 bar (4 oz.) sweet baking chocolate, broken into 18 squares (I used spoonfuls of Nutella instead)
2/3 cup miniature marshmallow

Thaw pastry sheet at room temperature 30 min. Preheat oven to 400°F (200°C).

Unfold pastry on lightly floured surface. Roll into 18″x9″ rectangle. Cut into 18 (3″) squares. Press squares into 3″ muffin-pan cups. Place 1 tsp. peanut butter in center of each. Top each with 1 square chocolate and about 3 marshmallows.

Bake 12 min. or until golden. Cool in pan on wire rack 10 min. Remove from pan and cool on wire rack. Makes 18 pastries.