Disclaimer: I received 2 bags of Farmer Direct Oats in order to make recipes for them to share on their site and to share with you. All opinions expressed on the product are 100% my own, and I would not use any products that I did not love for recipes.
Brown sugar and chocolate and butter? How could you go wrong? I actually really love the smell of brown sugar and butter when you’re whipping them together for a batch of cookies. Yesterday, I was in the mood for baking, AGAIN. When am I not in the mood for baking? Actually after Christmas for about a week and a half, I didn’t want to bake, so I didn’t bake. We enjoyed all the leftover treats from Christmas instead. Let’s get back to that brown sugar.
You see. I ordered more nut butter, as if I didn’t have enough. But I do love the fact that blogging and Instagram were such a blessing from God in finding so many small companies and American based companies that I never knew about before. One of those companies is Nut Butter Nation.
Nut Butter Nation nut butters are really creamy; and they have some unusual textures. This time I ordered one of their 4 jar bundles, and one of my favorites is their Brown Sugar Cinnamon.
It literally has these crunchy bits of brown sugar that remind me of the texture of brown sugar that I’ve always loved since I was little.
Childhood Memories. Sigh…. 🙂
Baking is a little bit of an exciting process here in our house. I think the process of recipe development is incredibly fun because it’s like an open canvas.
Can you imagine just how much more glorious and amazing it was when God, the Eternal Creator, created the world out of nothing? It just blows my mind.
I decided after that that one type of peanut butter was not enough, so I added one of my favorite dessert/crunchy peanut butters. Janie, @livehealthyandfree, was the very first foodie friend to put me onto Bhappy Peanut Butters, and they have since made a regular appearance every few months in our house.
This jar always reminds me of this song that our family has loved to sing since I was little.
Count Your Blessings
When upon life’s billows you are tempest-tossed,
When you are discouraged, thinking all is lost,
Count your many blessings, name them one by one,
And it will surprise you what the Lord has done.
Count your blessings, name them one by one,
Count your blessings, see what God has done!
Count your blessings, name them one by one,
*Count your many blessings, see what God has done.
[*And it will surprise you what the Lord has done.]
Are you ever burdened with a load of care?
Does the cross seem heavy you are called to bear?
Count your many blessings, every doubt will fly,
And you will keep singing as the days go by.
When you look at others with their lands and gold,
Think that Christ has promised you His wealth untold;
Count your many blessings—*money cannot buy [*wealth can never buy]
Your reward in heaven, nor your home on high.
So, amid the conflict whether great or small,
Do not be discouraged, God is over all;
Count your many blessings, angels will attend,
Help and comfort give you to your journey’s end
One of the biggest blessings and challenges of recipe development is taking pictures. I still utterly STINK at it; I have no excuse for stinking at it especially when I’ve heard one of my favorite food bloggers, Rachel Mansfield, say that she took a lot of her first photos with her I-Phone. And her pictures are bee-yoo-ti-ful. Check out her blog here.
But… I’m learning, and that’s what matters, right?
The process of the cookie baking went like this:
It all starts with the cookie dough. Don’t you just want to stick your finger in and take a lick? I’m actually kind of indifferent towards the cookie dough although I do lick out the bowl in faith that I won’t get salmonella. 🙂
Cookies are one of my favorite desserts, because they are so easy to make and so easy to clean up afterwards. I do like:
Ice Cream (Homemade is AMAZING)
and other delicious sweet treats.
Yet, cookies take the ‘cake’ because of how easy they are for those busy days.
The last food that was an ESSENTIAL part of this is a popular breakfast food. It’s a filling food, comforting whether it’s warm or sweet. It’s called:
If you haven’t seen Farmer Direct Oats, they are quickly becoming one of my favorite oat companies. I didn’t realize that oats aren’t always sourced ethically, but I’m learning new things every day. It’s pretty neat because they even have the names and faces of all the farmers with whom they work on their website.
They sent me 2 new bags of their oats to make recipes with, and this would be ‘Recipe Numero Uno’ with the oats. I’m thinking the next one will be along the lines of BREAKFAST.
Let’s get back to the cookies… :o)
The texture of these cookies would be rightfully described as:
So without going on and on (as I usually say), we can start digging into this cookie recipe, right? And then you can get those baking pans out if you need some baking therapy.
Chunky Brown Sugar Peanut Butter Chocolate Chip Cookies
|Prep:||Cook:||Yield: 1.5 dozen||Total:|
A buttery, chocolate cookie that is just the perfect size to pop into your mouth along with some ice cream.
- 1/2 c. butter (or coconut oil), softened
- 2 tbsp. brown sugar cinnamon peanut butter (Nut Butter Nation)
- 1 tbsp. Count Your Blessings peanut butter (Bhappy Peanut Butter)
- (If you don't have those Peanut Butters, you can just use 3 tbsp. of your favorite nut butter)
- 1/2 c. brown sugar
- 1/4 c. coconut sugar (I used Big Tree Farms)
- 1 egg
- 1/4 c. honey Greek yogurt (or plain if you prefer)
- 1.5 cups all purpose flour
- 1/4 c. Farmer Direct Oats
- 1 tsp. baking powder
- 1/4 tsp. salt
- 1/2 cup chocolate chips or your favorite type of chocolate, cut up
- Preheat oven to 350 degrees farenheit. Beat together softened butter, peanut butters, and sugars until creamy. Add 1 egg. Beat again until well combined. This is a one bowl wonder, so you can dump in the flour, baking powder, salt, and oats. Mix till they form a soft cookie dough. Add chocolate chips. Use small scoop to scoop out balls that are approximately 1.5 inches in diameter. Space them about 2 inches apart on the cookie sheet and bake for 8-10 minutes, depending on how soft or crunchy you like your cookies.
- ENJOY. :o)
Do you like brown sugar and butter together?
Do you ever take licks out of the bowl while making cookies?
What’s on your mind today?
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