Four-Grain Batter Bread

This low fat, no knead batter bread is the easiest way to get delicious homemade bread without a lot of hastle (for those of you who may consider kneading and rising and rising and kneading for hours and hours a hastle!)  This recipe comes to me from my ever-present trusty sidekick, The Betty Crocker Cookbook.  I would definitely recommend trying this recipe--whether you're looking for sandwich bread, a lovely dinner loaf, or mini loaves to sell at a church bakesale (like I made this time around).  And don't be afraid of the whole "bread making" thing.  You can do it, I know you can!  :D  

The first time I tried this recipe last summer I cut the recipe in half and Kevin and I absolutely loved the moist loaf and used it for sandwiches, toast, etc.   As I already mentioned,  this time I attempted to utilize my 8 mini loaf pan and they turned out beautifully.  I was kind of afraid I would mis-judge the amount of dough for each "compartment" and they would rise out of their sections and look like volcano bread...rendering them un-sellable (and turning them over to my faithful husband).  However, I guessed just right for once and am so pleased with the 16 mini loaves (and the 1 odd shaped loaf I made out of the leftovers gave to Kevin to test.  He gave it two thumbs up!)  Be sure to check out the optional recipe alteration (esp. if you don't have wheat germ on hand...like I don't.) 

Prep time:  15 minutes

Rise:  30 minutes

Bake:  25 minutes

Yields: 2 loaves, 16 slices each

Cornmeal

4 1/2 to 4 3/4 cups all purpose or bread flour

2 Tbsp sugar

1 tsp salt

1/4 tsp baking soda

2 packages (4 1/2 tsp) regular or quick active dry yeast

2 cups milk

1/2 cup water

1/2 cup whole wheat flour

1/2 cup wheat germ

1/2 cup quick-cooking oats

1.  Greast bottoms and sides of two 8x4 inch loaf pans with shortening or spray with cooking spray;  sprinkle with cornmeal.

2.  In large bowl, mix 3 1/2 cups of the all purpose flour, the sugar, salt, baking soda and yest.  In 1 quart saucepan (or in microwave), heat milk and water over medium heat, stirring occasionally, until very warm (120 to 130 F...keep in mind boiling is 212 F).  Add milk mixture to flour mixture.  Beat with electric mixer on low speed until moistened.  Beat on medium speed 3 minutes, scraping bowl occasionally.

3.  Stir in whole wheat flour, wheat germ, oats and enough remaining all purpose flour to make a stiff batter.  Divide batter evenly between pans.  Round tops of loaves by patting with floured hands.  Sprinkle with cornmeal.  Cover loosely with plastic wrap and let rise in warm place about 30 minutes or until batteris about 1 inch below tops of pans. 

4.  Heat oven to 400F.

5.  Bake about 25 minutes or until tops of loaves are light brown.  Remove from pans to wire rack to cool completely.  

Optional Recipe Alteration:  

Whole Wheat Batter Bread

Increase whole wheat flour to 2 cups.  Omit wheat germ and oats.  Stir in 1 cup raisins (I did NOT include raisins!) with the second addition of all purpose flour.  

Honey Wheat Rolls/Sandwich Buns

In an effort to prepare in advance for the bridal shower I am planning, I decided to bake the sandwich rolls and freeze them until the party day.  It was completely simple to throw together if you have a bread machine.  This recipe was recommended by recipezaar.com. The only hands on work that is necessary is shaping the dough into the rolls or bun sizes of your preference (keeping in mind that they will rise for an hour--doubling in size--and then bake--which will increase their size yet again).  Enjoy!

Ingredients

1 1/4 cups warm milk

1 egg, beaten

2 tablespoons butter, softened

1/4 cup honey

3/4 teaspoon salt

2 3/4 cups bread flour

1 cup whole wheat flour

1 1/4 teaspoons bread machine yeast

2 tablespoons butter, melted

Place ingredients in the pan of the bread machine in the order recommended by the manufacturer.

Select dough cycle; press start.

When dough cycle has finished, turn dough out onto a lightly floured surface and shape into rolls by pinching and pulling the dough into balls, with smooth side facing up.

Place on lightly greased cookie sheets; cover and let rise until doubled, about 1 hour.

Meanwhile, preheat oven to 350 degrees F (175 degrees C).

Bake in preheated oven for 10 to 15 minutes.

Alternative: These can be stored after shaping in the refrigerator until ready for rise.

Simply remove from fridge and allow to come to room temperature, which is usually all the additional rising time they need.

They should be approximately double the size after shaping.

Bake as usual. 

Baked Potato & Broccoli Soup

On Tuesday when I was feeling like crap thanks to a bout with some strain of influenza, my stomach was being really finicky, but I decided that some form of soup would be a perfect dinner.  I found this recipe at Annie's Eats  and boy am I ever glad I did! It was absolutely perfectly creamy and flavorful, but not at all overpowering.  Kevin doesn't like broccoli as much as I do but he really loved this soup as well.  It was simple to throw together--probably only took 15 minutes--which makes it all the more perfect!

 

Ingredients

¼ cup all-purpose flour (I substituted corn starch which worked well)

2 (14.5 oz) cans low sodium, fat-free chicken broth, divided

3 cups peeled, cubed potatoes (about 1.25 lbs)

2 cups broccoli florets, chopped (Using frozen broccoli was fine)

1 small onion, chopped

1 ¼ cups 2% reduced fat milk (I used skim)

1 (8 oz) block 2% reduced fat sharp cheddar cheese, shredded

2% reduced fat sharp cheddar cheese, shredded, for topping (optional)

chopped green onions for topping (optional)

Freshly ground pepper (to taste)

Salt (to taste)

Whisk together flour and 1/3 cup chicken broth until smooth.

Combine remaining chicken broth, potatoes, broccoli and onion in a Dutch oven (or large saucepan). Bring to a boil; cover, reduce heat, and simmer 8 minutes or until potatoes are tender. Gradually stir in flour mixture. Cook, stirring often, 5 minutes.

Stir in milk & 8 oz. of freshly shredded cheese. Cook mixture over medium-low heat, stirring constantly, until cheese melts. Add salt & pepper to taste. Top each serving of soup with shredded cheese and green onions as desired.

**It is recommended to use fresh shredded cheese for creaminess and even melting.

Corn on the Cob

Typically, my first taste of fresh corn on the cob doesn't come until late summer...when you can stop at a roadside stand and know they just picked the ears yesterday.  However, our trusty fruit and vegetable market had these guys on sale and I couldn't resist.  Sunday afternoon, our lunch consisted of 2 ears of a corn each.  Yum!

To cook corn (in a method other than the "best" which is over the coals of a campfire):

Bring a large pot of water to a rolling boil.

Drop husked cobs into the boiling water.

Keeping uncovered, allow corn to continue to cook in the boiling water for 5-7 minutes, or until kernals are tender, but still crisp. 

Remove from water and slather with butter, salt and pepper.

Chocolate Chip Oatmeal Muffins

One of my favorite finds from the SAFMC Rummage Sale in '07 was a 5" deep recipe box categorized and filled with Taste of Home recipe cards (all for $2.00!) I'm a bit skeptical when trying one of these recipes since a few of them have turned out...well...not so good. This one, however, is a real winner! The muffins (I made them in miniature form) are wonderfully moist and perfectly hearty and fantastically chocolately. Be sure to only fill the muffin tins 2/3 to 3/4 full or else the tops will be too tall and pointy and just plain awkward looking. (I speak from experience.)

1/2 cup butter or margarine, softened (I used butter)

3/4 cup packed brown sugar

1 egg

1 cup all purpose flour

1 tsp. baking powder

1/4 tsp. baking soda

1/4 tsp. salt

3/4 cup applesauce

1 cup rolled oats

1 cup (6oz) chocolate chips

In a large mixing bowl, cream butter and sugar. Beat in egg. Combine dry ingredients; add alternately with applesauce to the creamed mixture. Stir in oats and chips. Fill greased or paper lined muffin tins 3/4 full. Bake at 350 for 25 minutes (or 10 minutes for mini muffins).

Yield: 12 muffins (or 52 mini muffins)

Garlic Oregano Roasted Chicken and Vegetables

To prove that I feed my husband more than cookies...

This is what I created for our dinner tonight.  The recipe is not very precise, but it's exactly how I did it.  If you have questions or clarifications please let me know.  The end result was quite delicious and made us both happy.

::before meeting its match in the oven::

Serves: 2

2 small boneless skinless chicken breasts

2 small Idaho potatoes

1/2 of a medium tomato

1/4 of a medium green pepper 

1/8 of a small onion

2 cloves of garlic 

Extra Virgin Olive Oil (or other oil)

Oregano

Garlic Powder

(dried) Basil

Salt 

Pepper

Place the chicken in the bottom of an 8x8 baking dish. Drizzle with olive oil and sprinkle with oregano, garlic powder, and basil.  Use hands or tongs to coat thoroughly and evenly on all sides.  Chop potatoes, tomato, and green pepper into approximately 1 inch pieces.  Slice onion into rings (or largely chop).  Thinly slice two garlic cloves.  Place all vegetables and garlic into the baking dish on top of the seasoned chicken.  Drizzle generously with olive oil.  Sprinkle with Salt and Pepper and Oregano (and a little more garlic if you love garlic as much as we do!).

Bake at 350 for 35-40 minutes (or until chicken is no longer pink inside and potatoes are cooked through.)

::moments after escaping its heated captivity::

::awaiting my mastication::

Triple Chocolate Cookies

I was on the hunt...for the perfect giant chocolate chip cookie recipe.  I have a favorite chocolate chip cookie recipe, but I wanted something new that had tested the large 4-5" size and was loaded with chocolate.  I thought and thought. Looked and looked.  And then it occured to me. I needed to turn to Paula Deen.  She is known for her down home cooking and never skimps on flavor (or fat!)  This recipe is amazing!  The cookies turned out absolutely perfect and I bet your mouth will be watering by the end.  Oh, and don't miss out on the pictoral instructions following the recipe.  If you have trouble getting your cookies to come out just right, these steps will help!

note:  I followed Paula's recipe exactly aside from the chocolate.  Here I added 2 cups of Ghiardelli Bittersweet Chocolate Chips and 1 cup of semisweet chocolate chips.  

 1 cup (2 sticks) butter, softened

1/2 cup vegetable shortening

3/4 cup sugar

1 3/4 cups firmly packed brown sugar

3 large eggs

1 teaspoon vanilla extract

3 3/4 cups all-purpose flour

2 teaspoons baking soda

1 teaspoon salt

1 (12-ounce) package semisweet chocolate morsels

1 cup milk chocolate morsels

3 (1-ounce) squares bittersweet chocolate, chopped

1 cup almond brickle chips (bits of Heath Bars)

Preheat oven to 375 degrees F. Lightly grease baking sheets.

With an electric mixer, beat butter and shortening at medium speed until creamy; gradually add sugars, beating until fluffy. Add eggs and vanilla, beating well.

In a small bowl, combine flour, baking soda and salt; gradually add to butter mixture, beating until blended. Stir in chocolate morsels and almond brickle chips. Drop cookies by 1/4 cupfuls about 3-inches apart onto prepared baking sheets.  (or feel free to make them a more traditional size of the heaping tablespoonsful.)  Bake for 11 to 12 minutes, or until lightly browned. Let cool for 2 minutes on baking sheets. Remove to wire racks to cool.

Steps to the Perfect Cookie

::beat butter & shortening until creamy. Then add sugars. Then eggs and vanilla. Until smooth and creamed::

::This is Essential--sift (or whisk) together dry ingredients (to adequately distribute rising agents--baking powder/soda and salt--in the flour)::

::Important--add dry mixture to the creamed mixture in 3 or 4 separate amounts, mixing thoroughly upon each addition::

::keep dough at least 2 inches apart from all other cookies and from sides of pan (because cookies will spread out like this).  Oh, and just for comparison's sake, I can normally fit 12 "regular" sized cookies on a sheet!::

::this recipe recommends letting cookies rest on pan for 2 minutes after baking.  DO IT!::

::oh my goodness.  chocolate!::

::always cool completely on wire racks (that's in the background) before packaging in air tight containers::

::packaged::

Perfect Pizza Crust

Kevin and I are in search of the best pizza dough recipe and we believe we may have found it. Over at Annie's Eats, I found this recipe. I tried it out last Friday night and I was so impressed with how easy the dough was to work with and how well it cooked up on the preheated screaming hot pizza stone.

All of these positive results were in spite of the near-disaster I found myself in on the moment of "transfer" [from wax paper counter top to pizza stone]. You see, I had coated a sheet of waxed paper with the recommended cornmeal and it worked wonderfully...until I had the crust spread out inches past the limits of the layer of cornmeal. This resulted in a sticky mess. Also, instead of dividing the dough into 3 crusts like the original recipe recommended, I only formed 2 crusts--thus it was much more difficult to manage its size. I ended up having to fold the already-heavily-topped pizza into fourths and hold this pile of misshapen pizza with one hand whilst trying to pry the dough off of the waxed paper without ripping it (which happened despite my efforts). Once I had the pile of pizza on the 500 degree stone, I had to attempt to unfold it and regain its pizza shape. It was at this point that I started sobbing...after all, I had gotten this far, and then it was going down the toilet. BUT somehow the pizza ended up looking quite pizza-ish. And though not perfect. My husband deemed it "the best pizza" he'd eaten in forever and has informed me that this may well become our "go to" recipe.

I hope you [and I] have better luck [next time]. I will post pictures then. [then is now--4/24/09--and here are some photos]

Perfect Pizza Crust

From Baking Illustrated & Annies-Eats.com

Yields: 3 medium pizzas

1/2 cup warm water (about 110 degrees)

1 envelope (about 2 1/4 teaspoons) instant yeast

1 1/4 cups water, at room temperature

2 tablespoons extra-virgin olive oil

4 cups (22 ounces) bread flour, plus more for dusting work surface and hands

1 1/2 teaspoons salt

Olive oil or nonstick cooking spray for oiling the bowl

1. Measure the warm water into a 2-cup liquid measuring cup. Sprinkle in the yeast and let stand until the yeast dissolves and swells, about 5 minutes. Add the room-temperature water and oil and stir to combine.

2. Process the flour and salt in a large food processor, pulsing to combine. Continue pulsing while pouring the liquid ingredients (holding back a few tablespoons) through the feed tube. If the dough does not readily form into a ball, add the remaining liquid and continue to pulse until a ball forms. Process until the dough is smooth and elastic, about 30 seconds longer.

3. The dough will be a bit tacky, so use a rubber spatula to turn it out onto a lightly floured work surface. Knead by h and for a few strokes to form a smooth, round ball. Put the dough into a deep oiled bowl and cover with plastic wrap. Let rise until doubled in size, 1 1/2 to 2 hours. Press the dough to deflate it.

Pizza Dough Kneaded by Hand

Follow the recipe for Pizza Dough through step 1. Omit step 2 and instead combine the salt and half the flour in a deep bowl. Add the liquid ingredients and use a wooden spoon to combine. Add the remaining flour, stirring until a cohesive mass forms. Turn the dough onto a lightly floured work surface and knead until smooth and elastic 7 to 8 minutes, using as little dusting flour as possible while kneading. Form the dough into a ball, put it in a deep oiled bowl, cover with plastic wrap, and proceed with the recipe.

Pizza Dough Kneaded in a Standing Mixer

Follow the recipe for Pizza Dough through step 1. Omit step 2 and instead place the flour and salt in the bowl of a standing mixer fitted with the paddle. Briefly combine the dry ingredients at low speed. Slowly add the liquid ingredients and continue to mix at low speed until a cohesive mass forms. Stop the mixer and replace the paddle with the dough hook. Knead until the dough is smooth and elastic, about 5 minutes. Form the dough into a ball, put it in a deep oiled bowl, cover with plastic wrap, and proceed with the recipe.

To bake, place a pizza stone in the lower third of the oven. Heat the oven to 500° for at least 30 minutes. Turn the dough out onto a lightly floured work surface. Divide the dough into two equal pieces. Form both pieces of dough into smooth, round balls and cover with a damp cloth. Let the dough relax for at least 10 minutes but no more than 30 minutes.

Working with one piece of dough and keeping the other covered, shape the dough and transfer to a pizza peel or round of parchment dusted with semolina or cornmeal. Top as desired. Slide the dough onto the pizza stone. Bake until the crust edges brown and cheese is golden brown in spots, about 8 to 12 minutes. Repeat with remaining ball of dough or freeze for later use.

Banana Bread [in mini muffin form]

I have used five or six different banana bread recipes in the last year, but I had yet to try this one given to me by Ms. Carol--a wonderful mentor from my hometown. This recipe is very easy to whip up. I might add another banana next time because I like a "really banana-y" bread. Otherwise, it's wonderful!

Cream together:

1/2 C. oil

1 C. sugar

2 eggs

Add 2 mashed bananas to the creamed mixture.

Sift together:

2 C. flour

1 tsp. baking soda

2 tsp. baking powder

1/4 tsp. salt.

Add sifted mixture into the creamed ingredients. Mix and as you mix pour 1 C. water (or 1/2 C. water plus 1/2 C. milk) into the batter. If desired add 1 cup chopped walnuts. Bake at 350 degrees for 50-55 minutes for a bundt pan or 35-40 minutes for 2 loaf pans or 7-10 minutes for mini muffins (being sure to grease pans with cooking spray). Bread is done when toothpick inserted in the center comes out clean.

Note: watch the mini muffins carefully. They cook quickly.

Oatmeal Raisin Cookies

I'm not sure what to post first!  I have the perfect pizza crust, banana bread (in the form of millions of mini muffins), and oatmeal raisin cookies.  Sheesh!!  So STAY TUNED so you don't miss any of the goodness! :)

Now, the funny thing about oatmeal raisin cookies is that I've never baked them before.  "Seriously, Mel?", you say.  "Yes, it is sad, but true."  Well, actually not so sad in my opinion, because I personally do not love raisins in my oatmeal cookies...thus, I have always made oatmeal cookies sans raisins.  Just last night I was asking Kevin which variety of cookie I should bake for next week's Sunday bake sale (besides the staple of chocolate chip of course!), and he recommended Oatmeal Raisin...and then went on to tell me how they are his favorite type of cookie.  Can you believe it?!  I must have known this and subconsciously pushed it from my mind because never in almost 5 years have I baked him Oatmeal Raisin cookies.  whoops!  Well, that situation has been righted courtesy of Annie's Eats Oatmeal Raisin Cookie Recipe.

1 cup butter, softened

1 1/2 cups light brown sugar, packed

1/2 cup granulated (white) sugar

2 eggs

1 tsp. vanilla extract

1 3/4 cups flour

1 tsp. baking soda

1/2 tsp. salt

1 1/2 tsp. cinnamon

1/4 tsp. nutmeg

3 cups rolled oats

1 cup raisins

1 cup walnuts (optional)

Preheat oven to 375 degrees.

In large bowl beat butter, brown sugar, granulated sugar, eggs, and vanilla with a hand held mixer until well blended.  In a medium bowl combine flour, baking soda, salt, cinnamon, and nutmeg.  Add dry ingredients to butter mixture, stirring until just combined.  Fold in rolled oats, raisins and walnuts (if desired).  Drop dough by rounded teaspoons about 2 inches apart onto a cookie sheet.  

Bake for 8-10 minutes or until edges are lightly browned.  Cool 2 minutes and remove to wire rack to cool completely.  

Yields: 4 dozen cookies 

feedback?

Last week, I mentioned combining my recipes with my main blog and not keeping up on this recipe blog.  I received a comment concerning this change that preferred I keep this blog going--for a centralized recipe station.  I think I shall keep this blog filling with recipes, as well as post pics and possibly the recipes on my main blog so those readers don't miss out on the gloriousness that is HERE. :)  

What do you all think?

ps.  don't miss out on the chewy brownies and the amazing oatmeal pancakes (below)!

[flourless] Oatmeal Pancakes

After church, Kevin and I headed home to fulfill my craving for the Oatmeal Pancakes I whipped up for the first time yesterday. I found this recipe online and have made many alterations. The results are absolutely delicious in my opinion--flavorful, nutritious, and very filling! I hope you enjoy!

Note: this recipe serves only 1 person, but I have found that it doubles nicely.

Flourless Oatmeal Pancakes

Serves: 1 (3--3.5 inch pancakes)

1/2 cup old-fashioned oats

2 egg whites or 1 whole egg

grated apple (~ 1/3 of a medium apple)

milk (~ 1/4 cup--until desired consistency is achieved--but keeping the batter thick)

cinnamon (~1/2 tsp-- to taste)

vanilla, (~1/2 tsp--to taste)

Using a blender or food processor, grind down half of the oats to a powdery state, leaving the other half of the oats whole. Transfer to a mixing bowl and add egg, apple, cinnamon, and vanilla. Mix well. Add splashes of milk until a thick batter results.

Cook on a stove top griddle over medium heat until each side is a deep golden brown (and cooked through).

Chewy Cocoa Brownies

I believe there are two forms of brownies--cakey or chewy. Personally, I will eat anything with chocolate (that is, I will eat any brownie), though I am a bit partial to the chewy variety. That, my friends, is what this recipe is all about. And boy, is it delicious. Growing up, the idea of baking brownies from scratch honestly never even occured to me. I was a "mix" girl. But NO more! (Or at least not at this point in my life, when I have no children, no sports practices, and no moments of intense desire to pull out my hair.)

1 2/3 cups granulated sugar 3/4 cup (1 1/2 sticks) butter or margarine, melted 2 tablespoons water 2 large eggs 2 teaspoons vanilla extract 1 1/3 cups all-purpose flour 3/4 cup baking cocoa 1/2 teaspoon baking powder 1/4 teaspoon salt 3/4 cup chopped nuts (optional) [I do not include nuts] Directions: PREHEAT oven to 350º F. Grease 13 x 9-inch baking pan. COMBINE granulated sugar, butter and water in large bowl. Stir in eggs and vanilla extract. Combine flour, cocoa, baking powder and salt in medium bowl; stir into sugar mixture. Stir in nuts. Spread into prepared baking pan. BAKE for 18 to 25 minutes or until wooden pick inserted in center comes out slightly sticky. Cool completely in pan on wire rack. Sprinkle with powdered sugar. Cut into bars.

Moving.

Just so you all know, I have decided to combine the recipe blog with my "main" blog so as to make it more convenient for everyone to follow my amazing recipes (ha!) as well as my exhilirating (ha,ha!) daily life.

find that here.

Easiest Peanut Butter Cookies

Hearing of my newly discovered gluten (wheat) allergy, a good friend sent me this recipe and I finally got around to trying it.  Boy, was I ever impressed!  Just 3 ingredients and de-double-licious!

Preheat oven to 325 degrees.

1 cup of peanut butter (I used the smooth light peanut butter)
1/2 cup of sugar
1 egg

Mix above ingredients until well blended.  Roll into 24 balls (or
thereabouts).  Place balls on an ungreased cookie sheet, 2 inches apart.
Flatten with fork.  Bake for 15 minutes or until lightly browned.  Do not
overbake.  Makes approximately 2 dozen cookies.

Garlic Bubble Loaf

I have a large collection of Taste of Home recipes and I periodically look through them for new ideas.  I found this recipe and knew, if it turned out right, Kevin would love it.  I halved the recipe and that worked well.  Just be accurate in your divisions of ingredient amounts.  Also, when I dumped the loaf out of the pan, all the little rolls fell apart.  I'm not sure if that's supposed to happen or how this recipe kept it from happening...but it worked out fine for us--Kevin loved it!  All the little pieces were like appetizers or small rolls.  Enjoy!  

1 pkg (1/4 ounce) or 2 and 1/4 tsp. active dry yeast

1/4 cup warm water (110 to 115 degrees)

2 cups milk

2 tablespoons sugar

1 tablespoon shortening 

2 teaspoons salt

6 1/4 to 6 1/2 cups all purpose flour

1/2 cup butter or margarine

1 tablespoon dired parsley (or oregano or something of the like)

2 teaspoons garlic powder (or 1-2 cloves of crushed garlic)

In a mixing bowl, dissolve yeast in warm water.  Let stand for 5 minutes.  Add milk, sugar, shortening, salt and 2 cups flour; beat until smooth.  Stir in enough of the remaining flour to form a soft dough.  Turn out on a floured surface; knead until smooth and elastic, about 6-8 minutes.  Place in a greased bowl, turning once to grease top.  Cover and let rise in a warm place until doubled, about 1 hour. Combine melted butter, parsley and garlic.  Punch dough down; divide into fourths. Divide each portion into 12 pieces.  Roll each piece into a ball.  Dip into the butter mixture and place in two greased 9x5x3 inch loaf pans.  Pour any remaining butter mixture over the dough.  Cover and let rise until doubled, about 30 minutes.  

Bake at 375 to 35-40 minutes or until golden brown.  Cool for 10 minutes.  Remove from pans and serve warm.  

Yield: 2 loaves

Chocolate Chip Oatmeal Peanut Butter Cookies

What an amazing mouthful these are!  This recipe was actually developed by yours truly a few years back when I wanted to give Kevin the best combination cookied ever!  I hope you enjoy these as much as I know he will when he comes home to their fresh baked goodness this evening. :)

1/2 C shortening 

1/2 C butter (softened)

1 C packed brown sugar

3/4 C white sugar

1 C peanut butter

2 eggs

1 tsp. vanilla

1 1/2 C all purpose flour

2 tsp baking soda

1 tsp salt

1 1/2 C oats

3/4 to 1 C chocolate chips

1. Preheat oven to 350.

2. Cream together first 5 ingredients until smooth.

3.  Beat in eggs one at a time.  And add vanilla.

4.  Combine flour baking soda and salt; stir into creamed mixture.

5.  Mix in oats and chocolate chips until just combined.

6.  Drop by tsp. onto ungreased cookie sheet.

7. Bake 10-15 minutes or until slightly brown.

Yield: 4 dozen