Big & Chewy Peanut Butter Cookies

I love the hint of honey you can taste and the extra flavor the whole wheat flour adds. I have also upped the whole wheat flour ratio to 2c. whole wheat, 1c. white and they still turned out great!

 

Big & Chewy Peanut Butter Cookies

1c. butter, softened
1c. brown sugar, packed
1c. crunchy peanut butter (I've used smooth too)
1/2c. honey
2 tsp. vanilla
2 large eggs
2c. all-purpose flour
1c. whole wheat flour
1 tsp. baking soda
1/4 tsp. salt

1c. salted peanuts, topping (optional)

Cream butter and sugar. Then cream in peanut butter, honey, vanilla and eggs. Combine the dry ingredients and mix into creamed mixture until just incorporated. Drop by 1/4 cup-fulls onto baking sheet, and either press 4 peanuts on top or put a criss-cross pattern on top with a fork. Bake at 375 for 12-15 minutes. Transfer to a wire rack (or your counter) to cool.

Chocolate Oatmeal Chews

These are my go-to squares when I am in a hurry or doing a lot of baking and need something quick for the freezer. They are so quick to whip up, taste delicious, freeze well, but never last long around this house. Hope your family enjoys them as much as we do.

 

Chocolate Oatmeal Chews

3/4 c. margarine
1 c. brown sugar
1 1/4 c. flour
1 1/2 c. oatmeal
1/2 tsp. baking soda
1/2 tsp. salt
4 c. mini marshmallows
1 c. chocolate chips

Cream margarine and brown sugar together until light and fluffy. Combine flour, oatmeal, baking soda and salt, add to creamed mixture and mix well. Set aside about 1 cup of crumb mixture for the topping and press the rest into a greased 9x13. Sprinkle marshmallows and chocolate chips over the base and then sprinkle that with the reserved crumb mixture. Bake at 375 for 20-25 minutes until golden brown.