August is going to be all recipes because in August it feels like all I do is cook. But it’s the kind of cooking enjoy, with fresh veggies and preserving fresh fruit. Most of those recipes will relate more to The Good Neighbor, book two that’s coming out at the end of August (August 23 to be exact!) because it’s set in August and September and Sean’s a great cook.
But before we get to that, I want to finish the Saga of Children’s Delight because in Summer of Fortune it was Maddie’s signature recipe.
My old-fashioned recipe had cinnamon, cloves and raisins and in SOF, the wonderful aroma of sugar and spice became one of Augusta’s calling cards.
The problem was, the general consensus of my millennial children (who I have to say were perfectly happy to eat those cookies when they were young) was that children these days wouldn’t like cookies like that. Everyone’s a critic.
So I charged my daughter-in-law Vania, baker extraordinaire, to come up with a new version of Children’s Delight that today’s children would love. My only caveat was that the new recipe have a component of spice.
I have to say, her new recipe is delicious. Totally different with peanut butter and chocolate chips, but what’s not to love?
Here’s the recipe – you be the judge.
I’ll sign this one, “Obviously eating way too many cookies in the name of art,”
- 1 cup butter - creamed
- 1 cup natural peanut butter (no salt, no sugar)
- 3/4 cup white sugar
- 1 1/3 cup Brown Sugar
- 2 eggs
- 2 tsp vanilla
- 2 tsp cinnamon
- 2 tsp nutmeg
- 2 1/4 cups flour
- 3/4 cups quick oats
- 1 tsp baking soda
- 1 tsp salt
- 3/4 cup chocolate chips
- Preheat oven to 375 ° F.
- Cream the butter until fluffy. Add peanut butter and mix well.
- Add sugars and mix, then add the eggs and the vanilla.
- Mix dry ingredients in a separate bowl and add to butter mixture a bit at a time.
- Add chocolate chips.
- Pay out on parchment paper on cookie tins. Vania makes dough into "towers" to assure cookies turn out nice and round, I flatten mine with a fork. It's up to you. 🙂
- Bake for 10 minutes or until golden.