I am sitting here on my couch, enjoying the the peace and quiet. My children are at school, the kitchen is clean, and the laundry is well, it is still there. I am watching Regis and Kelly and tearing up at the tribute to all of Regis’s guests that have passed on. How did I not know that half of these people were dead?
How are we on week 8 of 12 weeks of Christmas already? I am so not ready for the holidays yet. I have not even begun to think about Christmas. I just realized yesterday that Thanksgiving is on Thursday. I was at the grocery store and it suddenly dawned on me that I needed to order a turkey and get my act together. I make the same things year after year, so making this meal is not hard, and I know how to do it so that it is completely manageable. But that doesn’t mean that it doesn’t take effort. Are you ready for Thanksgiving?
Last year, I posted a cookie jar recipe for Toffee Blondies, I had no idea that it would be so popular. Not only is the presentation adorable, but the blondies are delicious. This year is no different. An oatmeal cookie with peanuts and Reese’s peanut butter cups? Okay, I’m in. Make a few jars for hostess gifts or just to have around for last minute gifts.
for the jar:
1 quart mason jar
1 1/4 cup rolled oats
3/4 cup flour
1/2 cup brown sugar
1/4 cup sugar
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/2 cup chopped dry roasted peanuts
1 cup mini Reese’s peanut butter cups
to bake the cookies:
1/2 cup creamy peanut butter
1/4 cup butter at room temperature
1 teaspoon vanilla
Layer the ingredients into the jar in the order listed: oats, flour, brown sugar, sugar, baking powder, baking soda, peanuts, peanut butter cups. It is not necessary by any means, but it is helpful to have a canning funnel to get the ingredients into the jar. It makes far less mess. I take a spoon and spread the layer out to get even-ish lines on the jar.
Wrap and give as a gift with the recipe and instructions included.
To make the cookies, cream together butter and peanut butter. Add the eggs and vanilla.
Take the peanut butter cups out of the jar. Peel off the wrappers and cut in half. Set aside. Pour in the remaining contents of the jar. Mix until combined.
Add the peanut butter cups and mix again.
Using an ice cream scoop, scoop the dough onto a parchment lined baking sheet.
Bake in a preheated 350 degree oven for 12 to 14 minutes. Let cool for one minute and then transfer to a cooling rack to cool completely. Recipe from bhg.com