Mmm....Peanut Butter

These are the BEST peanut butter cookies I've ever had! I hate making peanut butter cookies because as soon as they cool they start to turn rock hard and they're crumbly and just not that good. When I saw the picture for these cookies on Baking Bites I was so excited to try them. I'm glad I made a double batch. They aren't flat and they're soft and chewy, even the next day. The toffee melts so it becomes part of the chewiness of the cookie. I no longer hate making peanut butter cookies.

**Side notes: I didn't make mine into sandwiches. I also used creamy peanut butter for the cookies instead of crunchy and dark brown sugar since I already had an opened bag I needed to use up. Anyone know the difference between quick cooking oats and old fashioned oats? I don't cook with oats much and all I had were old fashioned and they worked great. I used a cookie scoop instead of rolling them into the balls. Less work and much cleaner. Do not overcook, mine took 9 minutes and were barely brown on the edges. I let them sit on the pan for 1 minute and then put them on the cooling rack.

Toffee Peanut Butter Sandwich Cookies

Recipe from Baking Bites

1 cup all purpose flour
1/2 cup quick cooking oatmeal
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, room temperature
1/2 cup brown sugar
1/2 cup white sugar
1 large egg
1 tsp vanilla extract
1/2 cup crunchy peanut butter
1/2 cup finely chopped toffee bits (such as Heath)
approx 1 cup smooth peanut butter (if making sandwiches)

Preheat oven to 375F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, oatmeal, baking soda and salt.
In a large bowl, cream together butter and sugars until light. Beat in egg and vanilla until smooth, followed by crunchy peanut butter. With the mixer on low speed or working by hand, gradually blend in the flour mixture, then stir in the toffee bits. Drop scant 1-inch balls onto prepared baking sheet.
Bake for 9-11 minutes, until edges are golden. Cool on baking sheet for 3-4 minutes, then transfer to a wire rack to cool completely.
When cookies are cooled, sandwich each pair with 2-3 tsp smooth peanut butter.

Makes about 40 cookies, or 20 sandwich cookies

Creamy White Chili

This is a really good recipe for a white chili. It was creamy and I really liked it with Monterey Jack cheese. Although we had a really good white Chili in Colorado and Matt says he likes that version better. So I'll have to get the recipe and try it again. I didn't add the cayenne pepper since Kaleb doesn't like anything spicy. My chicken was already precooked and cut up in the freezer and so I just added everything but the sour cream and whipping cream to the pot at once.

Creamy White Chili
from My Kitchen Cafe

1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes
1 medium onion, chopped
1 1/2 teaspoons garlic powder
1 tablespoon oil
2 cans (15 1/2 ounces each) Great Northern Beans, rinsed and drained
1 can (14 1/2 ounces) chicken broth
2 cans (4 ounces each) chopped green chilies (if you like less kick, add just one can)
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup sour cream
1/2 cup whipping cream

In a large saucepan, saute chicken, onion and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from the heat; stir in sour cream and cream. Garnish with fresh cilantro, if desired. Serve immediately. This is especially good served with tortilla chips. Makes about 6 servings.