I am currently working pretty hard on fall craft sale items. I am trying to create a mountain of goodies for the upcoming sale. That on top of writing blogs and summer visitors is taking its toll on my housekeeping and meal planning.
I try to make something special for Herman’s first night home, this week he settled for european hot dogs ( he does all the barbequing) and a quick dessert.
This is one of my everyday standard recipes that I have memorized. I used this tried and true chocolate peanut butter cookie recipe, but instead of baking them into cookies, I divided the recipe into 12 muffin tins to make ice cream bowls.
You can use my recipe of course, but I recommend trying it with any one of your standard recipes.[wc_row][wc_column size=”one-half” position=”first”]½ cup butter
½ cup peanut butter
½ cup white sugar
½ cup brown sugar
1 cup flour[/wc_column][wc_column size=”one-half” position=”last”]
1 cup oatmeal
1 tsp baking soda
1 pinch salt
1 cup chocolate chips
1/2 cup walnuts (optional)[/wc_column][/wc_row]
Mix butters and sugars until well blended. Add egg. In separate bowl mix flour, oatmeal, baking soda, salt. Add to butter egg mixture. Fold in chocolate chips and nuts.
Divide evenly into 12 large muffin tins. Bake at 350 for 15 minutes, or until done.
The cookies will be soft. Let cool, fill with ice cream and melted chocolate.