Peanut Butter Cookies

Somehow I imagined that my daughter and I would be baking peanut butter cookies for her Girl Scout Troop Meeting, but the days get away from us and I ended up baking them, which really is such a therapy for me. I really love to bake, I feel like all is well with my world. Plus, I know that when we are having snow blizzards in a couple months, we will be having lots of mother/daughter bake -a – thon’s going on!

Peanut Butter cookies are one of my favorite cookies. One reason is that they are very easy to make, the other reason is that I always have all of the ingredients on hand. My family loves PB & J  and PB & Fluff sandwiches. Have you ever seen an exploded PB & Fluff sandwich? Don’t leave it in your locker all day! I have used Natural peanut butter to make these wonderful cookies. Peanut butter cookies are instantly recognized for their crisscross pattern . I used crunchy peanut butter for these cookies, but you can use smooth peanut butter if that is what you prefer. P.S. In case you were wondering, the Girl Scouts loved them! 
Peanut Butter Cookies


1/2 cup butter
1/2 cup brown sugar (firmly packed)
1/2 cup sugar
1 egg
1 cup peanut butter
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon vanilla
1 1/2 cups flour


1.Mix butter and sugars together using a hand mixer or Kitchen Aid. Add in all remaining ingredients and mix until combined.
2.Roll the dough into small 1 inch balls and place on cookie sheet. Squish to about 1/4 inch thick using a fork, making a crisscross pattern.
3.Bake for 10 minutes at 375 degrees. Let cool on baking sheet for 2-3 minutes, transfer to a cooling rack. Makes 3 dozen cookies.
Inspired from The Joy Of Cooking Cookbook. This post has been linked up to these fabulous blogs:

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{ Off to College} Chocolate Oats Cookies

Going off to college is so exciting and wonderful! But going off to college can be scary and entering the unknown. Our good friend is going off to college so I baked her a batch of these delicious Chocolate Oats cookies to help her with the transition, I know it would help me! I used my Kitchen Aid to make these cookies, love my Kitchen Aid, it makes baking so easy.

{ Off to College } Chocolate Oats Cookies


  • 1 cup butter, softened
  • 1 cup packed light brown sugar
  • 1/2 cup white sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 3 cups quick-cooking oats
  • 1 cup chopped pecans
  • 1 cup Ghiradelli’s Double Chocolate Bittersweet chocolate chips


  1. Preheat the oven to 325 degrees F (165 degrees C).
  2. In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats, walnuts, and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets.( I use Silpat’s on top of my baking sheets)
  3. Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  4. Makes 3 dozen cookies. This post has been linked up to these fabulous blogs!
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Best Chocolate Chip Cookie

My gal pal and one of my favorite foodie’s and Chef, Frankie Poe Harvey from The Elegant Gourmet, has asked me to be featured on her incredible blog. I am thrilled and honored that she has asked little ol’ me. Not only is Frankie a talented and incredible Chef and TV celebrity, but she has a huge heart. When I was suffering from terrible migraines, Frankie would send me sweet supportive notes and then she sent me an incredible care package with grits, I was so touched by my dear friend, nothing says, ” I hope you feel better” better than food. I have been blogging for a little over 11 months. I really can’t believe that a year has flown by. I have been cooking and baking since I could reach the kitchen counter, maybe earlier helping my Mom, Grandma’s and Great Grandma’s in the kitchen. My family is from the south and food and cooking is a really big deal. We would talk about what we were going to make and everyone would have a say in the matter and what would go with each dish and who was coming for dinner. It was like that every day. Everyone had their specialty. I had my vegetarian phase and everyone went along with it as I created dishes and used all of my family members as guinea pigs, some delicious, some tasted like wood chips, but no one ever complained, every one was so supportive of every one’s creations. I was so inspired one day when I read a fellow blogger describing her pain because of a tragic event that had occurred in her life, her husband had a heart attack at a very young age. I was heart broken reading her post. I cried and cried. She described how her husband just loved Peanut Butter Pie. Suddenly, hundreds of fellow bloggers started sending photos and notes of their rendition of Peanut Butter Pies for Mikey with a sweet note and story. I get chocked up even now thinking about it. I wanted to be a part of this amazing group of food bloggers. I was welcomed with love and support unlike anything I had ever seen before. I was overwhelmed. I was blogging about something that I absolutely love and I was supported by thousands. I never would have met Frankie Poe Harvey had it not been for my food blog. I love simple and delicious home made food with no fuss. I really have a difficult time saying no to sweets and potatoes, I really may have to go to Potatoes Anonymous. My game day staple would be anything chicken or pasta. Nothing says love like a gorgeous bowl of pasta or pie or chocolate chip cookies. I do have one kitchen quirk, my kitchen must be clean before I can bake or cook. I just can’t concentrate in a messy kitchen. I love growing Basil, Oregano, Tarragon and Mint and Tomatoes. I can not grow a sunflower to save my life, I grow hundreds of flowers in my garden, but this one stumps me, WHY?? I can’t live without my Kitchen Aid, I am in love with it, Especially when Baking!! Yes, I have used my Kitchen Aid for one of my favorite recipes: The Best Chocolate Chip Cookie.This really is the Best Chocolate Chip Cookie. It is so important to use very good quality chocolate chips. I have been making chocolate chip cookies for over 40 years, now I understand why kids are so crazy about cookie dough ice cream, one taste of this cookie dough and I could hear angels singing. Taking a bite into a warm chocolate chip cookie is the ultimate dessert for me, warm chocolate chips, vanilla, pecans and brown sugar perfection! I made a double batch to bring to Cape Cod for eight delightful Girl Scouts, let me tell you, these cookies were a smashing hit!!
In a large mixing bowl, cream sugars and butter.
Keep mixing on medium speed until creamy.
Add your best Vanilla, I love Penzey’s Spices Pure Vanilla Extract Double- Strength.
Add 2 large eggs to creamed sugars and butter.
Beat at low speed until eggs are incorporated.
This looks perfect.
Cookie dough looks firm but creamy.
In a separate bowl,sift flour with baking soda and salt, gradually blend dry mixture into creamed mixture.
Best cookie dough, what a dream!
So happy that I have made 4 dozen, these babies go quick when there are ten kids!!
Add a good quality chocolate such as Ghirardelli Chocolate Chips!
Gently mix in chocolate chips.
I added chopped pecans, why? Because I love pecans in chocolate chip cookies!
This cookie dough would be perfect in ice cream too!!
Smile for the camera you hunk of burning love cookie dough, come to Mama!!
Drop by tablespoon on un-greased cookie sheet.
I didn’t photograph it here, but I used a Silpat, makes a light golden brown cookie, you won’t have to worry about burning edges.

The Best Chocolate Chip Cookies

4 dozen cookies

11 1/2 ounces Ghirardelli Bittersweet Chocolate Chips
1 cup butter, softened
3/4 cup sugar
3/4 cup brown sugar, packed
2 large eggs
2 teaspoons vanilla
2 1/4 cups unsifted flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup walnuts or pecans, chopped (optional)


Heat oven to 375ºF.
Stir flour with baking soda and salt; set aside. In large mixing bowl, beat butter with sugar and brown sugar at medium speed until creamy and lightened in color. Add eggs and vanilla, one at a time. Mix on low speed until incorporated. Gradually blend dry mixture into creamed mixture. Stir in nuts and chocolate chips. Drop by tablespoon onto un-greased cookie sheets. Bake for 9 to 11 minutes or until golden brown.
Note: The 11 1/2 ounces of Bittersweet Chocolate Chips can be substituted with any variety of chip flavor (i.e.- Milk Chocolate Chips, Semi-Sweet Chocolate Chips, etc.)  Nettie This post has been linked up to these Fabulous Blogs!

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Caramel Nut Revel Bars ( The Great Food Blogger Cookie Swap)

Graphics and Logos
The Great Food Blogger Cookie Swap
I signed up for the Great Food Blogger Cookie Swap with with Lindsay and Julie. It is a secret Santa style swap- so I am not supposed to contact my matches until after the swap! Lindsay and Julie told me not to ruin the surprise. I am terrible with secrets, this is killing me! I want to call my swap matches and ask- Did you get the cookie bars? Did they arrive in bars and not crumbs? Do you like them? Do you really ? Huh? Huh? Oh yeah, this is torture! So far, I have received one dozen cookies from my secret Santa and they were oh- so- yummy! I baked over three dozen bars and shipped one dozen cookies to three different people! I can’t wait for the responses!
These bars are so dreamy and delicious, your kids will be fighting over them, Amy’s kids were- LOL!
All of my favorite cookie bar ingredients, Oatmeal crust, caramel, chocolate, roasted almond slivers, marshmallows…..YES!!
This is what the picture looks like in the magazine- oh please let my cookie bars turn out like these!
It came out better than the photo!
Sunshine on my cookie bars, makes me happy, sunshine in my eyes….la dee da……Caramel Nut Revel Bars for The Cookie Swap

  •     1    cup butter or margarine
  •     2    cups packed brown sugar
  •     2    eggs
  •     2    teaspoons vanilla
  •     2 1/2    cups all-purpose flour
  •     1    teaspoon baking soda
  •     3    cups quick-cooking rolled oats ( I used regular oats)
  •     1    14 ounce can (1-1/4 cups) sweetened condensed milk
  •     1    12 ounce package (2 cups) semisweet chocolate pieces
  •     1    cup chopped walnuts ( I used roasted almond slivers)
  •     2    teaspoons vanilla


1. Set aside 2 tablespoons of the butter or margarine. In a large mixing bowl beat the remaining butter or margarine with an electric mixer on medium speed for 30 seconds. Add brown sugar; beat until well mixed. Beat in eggs and 2 teaspoons vanilla. In another large bowl stir together flour and baking soda; stir in oats. Gradually stir dry mixture into beaten mixture. Set aside.

2. In a medium saucepan combine the reserved butter or margarine, the sweetened condensed milk, and chocolate pieces. Cook over low heat until chocolate melts, stirring occasionally. Remove from heat. Stir in walnuts and the 2 teaspoons vanilla.

3. Press two-thirds (about 3-1/3 cups) of the oat mixture into the bottom of an ungreased 15x10x1-inch baking pan. Spread chocolate mixture over the oat mixture. Using your fingers, dot remaining oat mixture over the chocolate.

4. Bake in a 350 degree F oven about 25 minutes or until top is lightly browned (chocolate mixture will still look moist). Cool on a wire rack. Cut into 2×1-inch bars. Makes about 75 bars.

    Make Ahead Tip Line the baking pan with foil, extending the foil over edges of pan. Prepare and bake bars in foil-lined pan as above. Cool; lift bars out of pan on the foil. Place uncut bars in freezer bag or container. Seal, label, date, and freeze up to 1 month. Thaw bars at room temperature about 15 minutes. Once thawed, cut into bars.

Recipe from Better Homes and Gardens
Christmas Cookies Magazine.

These are the adorable boxes that I used for the cookie swap!
Santa’s elf helping me with packaging and wrapping the cookie bars!
My Christmas Wreath that I made with help from Sweet Annie Designs.
One of the Christmas wreaths from Church.
My beautiful bouquets from my loving friends and paper whites about to pop! Merry Christmas 2011! Love, Nettie This post has been linked up to some of my favorite blogs!!


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Easy Shortbread Cookies

When I think of Christmas, I think of going to the Murphy’s home on Christmas day and eating Kris’ amazing shortbread cookies. They disappear very quickly so you have to get them quick! They are absolutely my favorite cookie ever! I asked Kris for her recipe and she was so kind to share it with me. You know how when someone bakes something for you it tastes better than when you make it yourself, well when I baked these cookies, I kept imagining Kris in her kitchen baking. When I took my first bite of the cookie, tears came to my eyes….yes! I got it! Kris’ shortbread cookies! My dream come true!
2 sticks softened butter- Land O Lakes please.
Merry Christmas LOL butter!!
Cut butter and flour.
Make a ball with the dough. Roll it out.
Cut into bars.
Place on a cookie sheet with a spatula.
Bake until golden brown.
Shortbread… so easy!  2 sticks Land O Lakes salted butter ( the lady who gave me the recipe insisted)

                                   2 and ¼ cups flour

                                   6 tablespoons of white granular sugar

Let the butter soften in a bowl to room temp – not runny. Mix the dry ingredients with a fork and a knife.  Keep “cutting” and cutting until you have pea sized balls and then use your hands gently to form it together in a big mass.  Don’t play with it too much.

Flour your working surface and lay it out on top.  Roll it with a well floured rolling pin, or just flatten it with your hands to about ¾ inch high.

Cut into 1” x2”  pieces and lift them onto an ungreased cookie sheet with a spatula.

Prick with a fork three or four times

Bake in a 325 oven until they start to brown up ( it will happen faster on the bottom, but a little brown is better than undercooked)  watch them closely and use your nose!

Lift them off with a spatula and let them cool on a hard surface.

Yummy! Recipe from Kris Murphy’s kitchen.This recipe has been linked up to these wonderful blogs!



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Espresso White Chocolate Chip Cookies

I am just going to start off by saying – I am one of the biggest fans of DARK CHOCOLATE. I almost think it’s a waste for someone to give me anything else but Dark Chocolate. I prefer buying dark chocolate over any other kind be it Ghiradelli, Vahlrona, Scharfenberger and especially See’s Candy. With that being said, I really have absolutely no idea how those white chocolate morsels found their way into my baking pantry? Not only were there white chocolate morsels, but there was half a bag gone, eaten! Plus, I looked around and found a half bag eaten of the Ghiradelli Bittersweet chips! I know, I couldn’t believe my eyes! The worst part, half of a baking bar of 60% Ghiradelli baking chocolate- poof! Gone!! I know, I know, there had to be an answer to my dilemma, all the furniture was still here, television still here, oh wait a minute, teens, yes, TEENS! They sneaked into the pantry in the middle of the night and had a chocolate party! Well lucky for me, and them, there were still bits and pieces left for making cookies!! Wait!! Not enough cocoa powder- I have the best solution and combination ingredient, Decaf Espresso- or as JONES COFFEE ROASTERS call it, Unleaded! This recipe makes a beautiful cookie dough. Taste the dough, you really should, it gives you an idea how the cookies will taste.
Using a teaspoon using a heaping full amount for each cookie.
The cookie dough spreads out a bit. Bake for 9 minutes. Let cool for 5 min then transfer to a cooling rack.
See the bits of Espresso?
Show us your back Miss Cookie- gorgeous! These cookies are excellent, even if you are a fan of dark chocolate like me! Kids love them right out of the oven for that ooey- gooey chocolate yumminess.
  • 2 1/4 cups FlourPosted by Picasa 
  •  1/3 cups Hershey’s Baking Cocoa
  • 1/3 cup Decaffeinated Espresso ground ( I used Jone’s Coffee Roasters)
  • 1 teaspoon baking soda
  • 1 cup salted butter ( 2 sticks room temperature)
  • 3/4 cups sugar
  • 2/3 cups brown sugar ( packed)
  • 1 teaspoon vanilla
  • 2 large eggs
  • 1 cup White Morsels Chocolate chips
  • 1/3 cup Bittersweet chocolate chips
  • 2 ounces 60% Bittersweet Chocolate Baking Bar ( chopped)
  • 1/4 cup pecans ( chopped)
  1. Preheat oven to 350 degrees.
  2. In a small bowl mix flour, cocoa, espresso and baking soda. Set aside. In a large bowl or kitchen aid bowl, cream together butter, both sugars, and vanilla. Add one egg at a time until fully blended. On low speed add flour mixture. Add chocolates and nuts.
  3. Using a teaspoon place a heaping spoonful on an ungreased baking sheet or one covered with a Silpat. Bake for 9 minutes. Let cool for 5 minutes, then transfer to a cooling rack.Makes 4 dozen.

This post has been linked up to these wonderful blogs:

This recipe has been featured on:Miz Helen’s Country Cottage

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Around My Family Table

Hurricane Cookies

Easy No- Bake Chocolate, Peanut Butter, Oats Cookies- otherwise known as HURRICANE COOKIES. Do you remember when Hurricane Irene was coming up the Coast? Well I kind of panicked about our food situation. What were we going to eat if we lost power for days???                       Okay, I have to calm down, let’s check my emergency list here.

  1. Flashlights, check. 
  2. Batteries, check. 
  3. Candles, check. 
  4. Charge IPod, check.
  5. Charge Kindle,check.
  6. Water, check. 
  7. Hurricane Cookies, check, check, check!!! So I figured, if we lose power, I’ll have these made and we should be fully sustained through dinner!

In a saucepan, add sugar, milk, butter and vanilla.

Bring to a rolling boil and let boil for 1 minute.

In a separate bowl, combine Oats and Cocoa Powder.

Add coconut and peanut Butter, stir it up Lil’ Darlin, stir it up.

Stir it up, I think I need to link the song here….

Add peanut butter mixture to saucepan mixture. After all ingredients are combined, drop by a heaping teaspoon on wax paper- lined baking sheets. Make sure to taste them before your family does, taste another one just in case, you are the protector after all.


  •  1/2 cup ( 1 stick) butter
  •  2 cups sugar
  • 1/2 cup milk
  • 3 Tablespoons cocoa powder
  • 1 teaspoon vanilla
  • 1/2 cup peanut butter
  • 1/2 cup sweetened coconut
  • 3 cups quick-cooking oats


  1. In a sauce pan over medium heat, combine sugar, milk, butter and vanilla. 
  2. Bring to a rolling boil, boil for 1 minute. 
  3. Remove from heat and stir in oats, cocoa, peanut butter and coconut. 
  4. Drop by heaping teaspoon onto wax paper-lined baking sheets.

Let cool until set          Yield: 2 to 3 dozen cookies  ( Recipe adapted from Ezra Pound Cake)

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