Halloween Peanut Butter Oatmeal Cookies

October 29, 2019October 29, 2019 ~ lindy

Oatmeal Peanut Butter Cookies

Makes 24 cookies (2 tablespoon scoop)

Preheat oven 350*F.

Ingredients:

*1/2 cup Butter, room temperature

*1/2 cup Extra Light Olive Oil

*1 cup Brown Sugar

*1/2 cup Granulated Sugar

*1 cup Powdered Peanut Butter

*2 Eggs, room temperature

*3/4 cup White Wheat Pastry Flour

*1/2 cup All-purpose Flour

*1 teaspoon Baking Powder

*1 teaspoon Kosher Salt

*1 cup Old Fashion Oats

*1 cup Quick Oats

*Ghirardelli Bittersweet Chocolate Chips, to taste

* Halloween Colored Peanut Butter M&M’s, add to the top of the cookies after baking

Directions:

In a stand mixer on medium-low or I like to stir by hand, cream together the butter, olive oil, brown sugar and sugar. Stir in peanut butter and then add eggs mixing in one at time until incorporated.

Sift together in a bowl the wheat flour, flour, baking powder, baking soda and salt. (I usually like sea salt over kosher salt but for this recipe I would stick to kosher salt)

Add flour in thirds into the creamed mixture just until flour is completely incorporated.

Stir in oats and chocolate chips. Note: I add the chocolate chips just to the tops of some of the cookies and left the others plain. I like to scoop all the dough onto a Silpat lined baking sheet. Makes 24 (2 tablespoons scoops).

Refrigerate the cookie dough at least 30 minutes before baking.

Bake cookies for 12 to 14 minutes. Allow cookies to cool on baking sheet for 30 minutes before removing from baking sheet.

These are a soft and chewy cookie.

Also see our Downton Abbey Halloween Party for more recipes and ideas

Enjoy!

Lindy

Spider Ham and Cheese Biscuits

October 28, 2019November 12, 2019 ~ lindy

Spider Ham and Cheese Biscuits

*8 Thin Slices of Ham or Canadian Bacon, add more if desired

*Grated or sliced Cheddar Cheese or Pepper Jack Cheese, use as desired

*1 package (2 sheets) frozen Puff Pastry, thawed in fridge, for legs

*8 Jumbo Size Flaky Biscuits, slicing each making 2 biscuits top and bottom

*Spicy Brown Mustard

*2 tablespoons dried Minced Onions

*2 Tablespoons Melted Butter

*Whole Black Olives, sliced eyes

*Diced Pieces of Pimientos, eyeballs

Melt the butter in a sauce pan on the stove or in the microwave, using a microwave safe small bowl, on low. Add to the butter the dried minced onions, mustard and mix together until combined. Set aside while you make cut biscuits.

After slicing biscuits in half you should have 16 biscuits, take a biscuit and press flat and spread on the mustard filling. Layer with the ham/Canadian Bacon, Cheese and Biscuit top. Repeat for each spider body. (8 spiders in all) Add 8 puff pastry Legs.

Assemble spiders on 2 Silpats or parchment covered half baking sheets.

Roll out each puff pastry sheet and cut length wise, cut 32 legs out of each sheet. (16 to each half Sheet 64 legs in all) Twist leg strip and attach to spiders by pinching or pressing in where the top and bottom biscuit meet. Adding 4 legs to each side of the biscuit.

*Press in 2 Black Olive slices into the top Biscuit front and add pimento the center of the olive. Brush on Egg Wash. Repeat for each spider

Bake in a preheated oven 375*F. For 15 to 25 minutes.

Egg Wash

*1 Egg

*1 teaspoon Water

*Poppy Seeds, optional

Whisk together the egg and water and brush on assembled spider just before baking and sprinkle with the poppy seeds if desired.