Oatmeal Peanut Butter Cup Cookies

Oatmeal Peanut Butter Cup Cookies

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Confession: We still have Halloween candy in our house. How did this happen? 1. I bought WAY too much candy as the number of trick-or-treaters dropped off precipitously this year (and the sales got the best of me). 2. I hid the extra candy. And then forgot about it.

So, last week when I found a gallon-size bag full of peanut butter cups, I knew something had to be done. Thus were born these cookies, which, baker beware, are addicting. In fact, you might eat five in one sitting (it has already happened). I adapted the recipe from an oatmeal toffee cookie recipe, but I replaced the toffee with peanut butter cups (and increased the amount) and cut the cinnamon and coconut. I made them small so the dough went a long way (75+ cookies), which also helps to make you feel a bit better when you accidentally eat one (or four) too many.

Oatmeal Peanut Butter Cup Cookies
Adapted from The Cookie Bible

1 c unsalted butter, at room temperature
2 c packed dark brown sugar
2 eggs
1 t vanilla extract
1 3/4 c all-purpose flour
1 t baking soda
1 t salt
3 c quick-cooking oats
2 c peanut butter cups, finely chopped

Preheat oven to 375°.

Cream butter and sugar. Add eggs one at a time to butter and sugar, then add vanilla.

Once your butter mixture is well creamed, add flour, soda, and salt. Then, add oats one cup at a time. Finally, fold in your peanut butter cups.

Spoon into rounded teaspoons onto a baking sheet. Bake for 8-10 minutes, depending on how gooey you like your cookies.

Makes 75-80 small(ish) cookies.

P.S.: There is still Halloween candy in my house …

Grandma’s Rum Balls

Grandma’s Rum Balls

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Inspired by the memory of my grandmother’s bourbon balls
, my mom and I decided to return them to the Christmas menu this year after a decade long hiatus. We pulled out Grandma’s old recipe card (barely legible in her formal, but lovely antiquated script) and quickly shifted gears to the rum version as neither of us are big bourbon fans (and thus there wasn’t any bourbon in the house).

This is a simple recipe, but it is surprisingly time consuming to make all the balls. However, it is worth the effort as these are quite good and the perfect treat for Christmas Eve. Santa, can I get an amen?

Grandma’s Rum Balls
Adapted from Grandma’s recipe, originally adapted from Joy of Cooking

2 c finely crushed vanilla wafers
2 T dark cocoa powder
1 c sifted powdered sugar
1 c walnuts, finely chopped in food processor (should be all crumbs)
3 T honey
1/2 c dark rum
Additional powdered sugar for coating the balls

Mix the first four ingredients well. Add honey and rum and mix until moist throughout. Use your hands to form quarter size balls and roll through powdered sugar. Place on plate or in tin. Repeat process until you use all of the dough. Serve immediately or seal in airtight container. If serving several days later, roll through powdered sugar again as the sugar will have been absorbed.

Makes approximately 3 dozen balls which keep for about a week.