A little Saturday Suprise

   Good Morning! I got up this morning and decided that this was a beautiful day to surprise my kids....and you!

For them, I made cinnamon rolls.

 For ~YOU~ I decided to post about another variation on my Master Cookie Mix Recipes that everyone really enjoyed in the Making Do Without Missing A Thing series.

   I dont know about you, but I seriously LOVE the mix of Peanut Butter and Chocolate. Not enough to sit on the couch and eat peanut butter out of the jar with a bar of chocolate.............well, okay, yes I love it just about enough to do that.

Occasionally. 

Just until I cant come up for air anymore and need to stop.

~Let's move on.~

   My husband loves Reese's Peanut Butter cups, and they are often a little gift from me to him. SO you can imagine his delight to come home to these cookies after work on Thursday. They taste very similar to his favorite candy, and so they immediately rocketed up to his number two spot on the LOVE list, which is awesome because I know there is no chance that Chocolate chip cookies will ever get replaced. Yep,that is as good as it gets.
   If you haven't been there already, the Master Mix is a large amount of mix that you make up (we use an old coffee can) and store in the cupboard, ready for use when you want to make some cookies (or Muffins or Cornbread or need Bisquick). I use old Folger's coffee cans because I can write the recipe to make it up right on the side of the can and not have to go digging for a recipe card when I need to make more. I am thrifty that way. Some women can have floofy stuff in their kitchen, and be just as efficient. I personally know it is going to be a mess anyways when I am done with it, so why go for the floofy look? Just harder to clean.....or throw out when you break it. :)

     Take 2 1/2 cups Master cookie mix and to it add:

• 2 eggs
• 1/4 cup vegetable/coconut oil
• 1/4 cup shortening
• 1 TBS baking cocoa
• 1/2 cup Peanut butter
• 1/2 bag of milk chocolate chips (fold these in at the end)

   Mix well. It will be stiff, and also easy to handle. Form into balls that are about the size of a walnut and place them on a cookie sheet. Press gently, just enough to get them to be flat on the bottom so they dont roll on you when you tilt the cookie sheet. They will melt down into good sized regular cookies. Bake at 350* for about 8 minutes, remove to a cooling rack, and enjoy. This recipe also freezes well for "cookie pucks"--just place the cookie sheet with little balls into the freezer overnight, take out next morning, and place in a ziplock, label, and freeze. They should be solidly frozen or they will stick together.
   I always use just whole wheat flour with my cookie mix, which makes for a healthier and heartier cookie. If your family objects though, the go half and half with white flour as the recipe I posted tell you to.
   Have a wonderful Saturday and Sunday!

Many Blessings to you and yours,

Heather

   See you back here on Monday for the last week, and giveaway, on our  

Growing Your Own Medicine Series!!