… from the California Kitchen
How you doin’? When I was growing up, I used to think that oatmeal cookies were better for you than other cookies because they were packed with oatmeal. I would eat an entire package of Archway Oatmeal Cookies while all the time wishing they were chocolate chip. I then fell for peanut butter cookies—peanut butter is good for you, right? What’s a young man to do?
Well, fast forward many years… and, as an adult, I decided to combine everything I loved—oats, peanut butter and chocolate. Of course, there’s also lots of butter, sugar and flour to balance out the recipe.
After the Civil War peanuts became a subsistence crop in several southern states. This was before Jif and Skippy and no one knew quite what to do with them.
Do you know who invented the peanut butter cookie? It was invented by George Washington Carver in 1910, when Alabama's Tuskegee Institute published a peanut cookbook to promote the crop. Thanks, GWC!
In his book he shares 105 ways of using the peanut from Peanut Soups and Salads to Peanut Butter Candy and even Peanut Coffee. In Lesson #82 I shared Grandpa Max’s Private Reserve Presidential Peanut Brittle recipe that was a mainstay at T.R’s Sagamore Hill residence.
Prep time: 15 minutes
Chill time: 30 minutes
Bake time: 18 to 21 minutes
Yield: 24 cookies
1/2 cup shortening (I prefer to use Crisco)
1/2 cup unsalted butter, softened
1 cup packed brown sugar
3/4 cup granulated sugar
1 cup chunky peanut butter
2 large eggs
1 teaspoon pure vanilla extract
1-1/2 cups all-purpose flour
1/2 teaspoon cinnamon
2 teaspoons baking soda
1 teaspoon salt
1 cup of chocolate chunks
1 cup quick-cooking oats
Covid-19 Quip of the Day: “Did you hear the one about the germ? Never mind, I don’t want to spread it around.”
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To you and everyone dear to you, be strong and positive, stay well and safe and be kind to others. If you have a little extra in your pockets to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading.
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