Sunday, May 16, 2010

Outrageous Chocolate Chip Peanut Butter Cookies

Really they are not exaggerating on this recipe I found over on Cookie Madness. I made some of these today and was quite pleased with the result. I made them bigger than the original recipe. It made 4 dozen cookies. I used a #40 scoop (2 Tbsp.) and yielded 26 cookies. I baked them for about 13 minutes and left them on the sheet for 3-5 minutes to cool. The result was a soft peanut butter cookie with a bit of chocolate. Not too much chocolate and not too much peanut butter. The oatmeal is also barely noticed, but does add a nice little chewiness. Might be good with chunky peanut butter instead of creamy. May have to try that next time. I would say this cookie is definitely a winner.

Outrageous Chocolate Chip Peanut Butter Cookies
1/2 cup granulated sugar
1/3 cup packed brown sugar
4 oz (1 stick) unsalted butter
1/2 cup peanut butter
1/2 teaspoon vanilla extract
1 egg
1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt (use ¼ if using salted butter)
1 cup semisweet chocolate chips
1/2 cup rolled oats
Preheat oven to 350 degrees F. Cream both sugars and butter. Beat in peanut butter, vanilla and egg. Stir together flour, baking soda and salt. Add to batter and stir until incorporated. Stir in oats and chips. Drop by tablespoons on to lightly greased (or parchment lined) cookie sheet. Bake 10 to 12 minutes.
Let sit on cookie sheet for about 3 minutes, then transfer to a wire rack to finish cooling.
Makes about 4 dozen cookies

Friday, May 7, 2010

Herbed Lime Chicken

I found this recipe many years ago in an issue of Light & Tasty. It's very easy to throw together and is wonderful on the grill. I have found that there is plenty of marinade to do more than 1 lb of chicken. I usually make a full batch and put half of it on 1 lb of chicken and put the other half back in the dressing bottle for another time. We also skip the basting step. It grills up quickly and doesn't really need it.

Herbed Lime Chicken

  • 4 Servings
  • Prep: 5 min. + marinating Grill: 10 min.


  • 1 bottle (16 ounces) fat-free Italian salad dressing
  • 1/2 cup lime juice
  • 1 lime, halved and sliced
  • 3 garlic cloves, minced
  • 1 teaspoon dried thyme
  • 4 boneless skinless chicken breast halves (1 pound)


  • In a bowl, combine the first five ingredients. Remove 1/2 cup for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 8-10 hours.
  • Drain and discard marinade. Grill chicken, uncovered, over medium heat for 5 minutes. Turn chicken; baste with the reserved marinade. Grill 5-7 minutes longer or until juices run clear, basting occasionally. Yield: 4 servings.
Nutritional Analysis: One serving equals 162 calories, 2 g fat (1 g saturated fat), 67 mg cholesterol, 718 mg sodium, 8 g carbohydrate, 0.55 g fiber, 27 g protein. Diabetic Exchanges: 4 very lean meat.
Herbed Lime Chicken published in Light & Tasty June/July 2001, p29