elvis has left the building cookies

Ginger and I are heading out of town for a couple of weeks, which means I will be gone for a couple of weeks from my job at the computer store, which means I won’t be taking in cookies for a while. These circumstances inspired my recipe for today, which I can my “Elvis Has Left the Building Cookies,” or peanut butter-banana-chocolate chip treats.

1 cup butter, room temperature
1 cup peanut butter
2 cups brown sugar, firmly packed
1 banana, mashed
2 eggs

Cream the butters, banana, and sugar together in an electric mixer. As I have said before, I usually let it run five to seven minutes. Then add the eggs and mix until combined. In a separate bowl, mix together

3 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt

Combine well and then gradually add to the butter-sugar mixture in the electric mixer until everything is incorporated. Then add

1 12 oz. package of semi-sweet chocolate chips
1 cup (generous cup) dried banana chips

And mix it all together. Use a one ounce scoop to drop the cookies on a baking sheet lined with a Silpat or parchment paper. Bake in a 375 oven for 12-14 minutes.

Makes 5 dozen. Thank you. Thank you very much.

Peace,
Milton

coffee toffee icebox cookies

An icebox cookie is basically a sugar cookie you chill (in the icebox) and then slice to cook.

1 cup butter, room temperature
2 cups brown sugar
1 tablespoon vanilla

2 large eggs

Beat the butter and sugar together in an electric mixer for 5-7 minutes. Add eggs and vanilla and beat well.

3 1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons instant espresso


Mix dry ingredients together and then add gradually to butter mixture. Then add


1 12 oz. bag of Heath Bits o' Brickle

Divide dough into four equal parts and form each section into a log about an inch and a half to two inches in circumference. Chill for at least two hours. You can keep them for up to three days. When you're ready to cook, preheat the oven to 350. Line your baking sheet with a Silpat or parchment paper. Slice the dough into 1/4 inch slices and place them on the baking sheet. I find I can cook 18 on at a time. Bake 8-9 minutes.

Makes 8-10 dozen cookies.

Peace,
Milton





This recipe was first inspired by this recipe in the August 2012 issue of Southern Living magazine.

craisin-orange-rosemary icebox cookies

An icebox cookie is basically a sugar cookie you chill (in the icebox) and then slice to cook.

1 cup butter, room temperature
2 cups brown sugar
1 tablespoon orange extract
2 large eggs

Beat the butter and sugar together in an electric mixer for 5-7 minutes. Add eggs and vanilla and beat well.

3 1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons orange zest or dried orange peel

Mix dry ingredients together and then add gradually to butter mixture. Then add

1 cup Craisins (dried cranberries)
a big handful of chopped fresh rosemary.

Divide dough into four equal parts and form each section into a log about an inch and a half to two inches in circumference. Chill for at least two hours. You can keep them for up to three days. When you're ready to cook, preheat the oven to 350. Line your baking sheet with a Silpat or parchment paper. Slice the dough into 1/4 inch slices and place them on the baking sheet. I find I can cook 18 on at a time. Bake 8-9 minutes.

Makes 8-10 dozen cookies.

Peace,
Milton



This recipe was first inspired by this recipe in the August 2012 issue of Southern Living magazine.