Before I tackled the grocery shopping last week (and let me just add that I LOVE to grocery shop!), BoyfriendMan and I took a quick inventory of what we had in the pantry and fridge already. The goal was to make meals out of what we had so as not to add too much food, but to create meals with what we have plus some fresh ingredients.
Well, I got sidetracked.
In the cupboards, I spied a jar of peanut butter. But, not just any peanut butter. White Chocolate Cherry Peanut Butter from the Cherry Republic. I picked this up, along with many, many other Michigan cherry goodness when I was in Traverse City last summer for the National Cherry Festival.
I decided it was time to use this, and quickly started searching for some kind of peanut butter cookie recipe. I also had tart cherries on hand, and knew that I’d be tossing these in as well. I found a recipe from Land O’ Lakes, took a few liberties, and came out with some of the BEST cookies I’ve ever made.
- 1 cup sugar
- 3/4 cup butter, softened
- 1/2 cup firmly packed brown sugar
- 1/2 cup creamy peanut butter
- 2 eggs
- 1 teaspoon vanilla
- 2 cups uncooked quick-cooking or old-fashioned oats
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 5 ounces (1 cup) dried tart cherries, coarsely chopped
Doni’s Edits: I used my Cherry Republic White Chocolate Cherry Peanut Butter instead of regular peanut butter. I highly suggest that if you can find natural peanut butter, or some variation on regular peanut butter, you should try that.
Now, the recipe I found additionally calls for shortening and chocolate chips to make a chocolate drizzle for topping the cookies. Instead, I reheated and used some of the Bourbon Chocolate Orange Sauce that I’d made for my beignets last week.
(From landolakes.com, with a few of my own edits). Heat oven to 375°F. (I just realized I think I had this at 350°F, and they turned out soft and gooey.)
Mix sugar, butter, brown sugar and [amazing white chocolate cherry] peanut butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. (Note: I don’t have mixers, so I tried using my immersion blender. It kind of worked, so I mostly just did this by hand.)
Add eggs and vanilla; continue mixing until well mixed. Reduce speed to low; add oats, flour, baking powder and soda. Beat until well mixed. Stir in cherries. At this point, I also added chopped walnuts.
Drop dough by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 9 to 11 minutes or until edges are light golden brown. (I baked for 8-9 minutes) Let stand 1 minute; remove from cookie sheets. Cool completely. (Or not. Or eat them while they’re still warm and melt in your mouth a little.)
Drizzle whatever form of chocolate sauce you have on top. Devour with a glass of milk.