I am a pleaser. I like to please people. This actually comes natural with the fact that I love to bake, because when you bake – you share.

And I love to please the people close to my heart.

 

With this in mind, you can not imagine how great it makes me feel to make my grandmother happy. To be able to do something, no matter how small it is, for a person who was always on a mission to please me, is pure magic. And I believe that the time has come to make my grandmother feel happy, loved and appreciated, because she always does it for me.

She lives in another city, so lately I’ve been shipping things to her, with or without occasion. Last week, when she told me on the phone, that she bought some cookies, that she really didn’t like so much, it was enough for me to get me baking. She loves peanut butter cookies, even though they are new to her, or may be because of that. I always make them for her, this time I added, hazelnut cookies and banana cookies, just to diversify the things.

The only thing that I really have to remember is that baking on a week night is tough, and the projects should really be simple and straightforward, because going to bad in 2 A.M. leaving you 4-5 hours sleep, is not fun.

 

 

Cookies are usually simple enough, but baking 3 different types for one evening, could be a little overwhelming and quite frankly, extremely exhausting. Keep that in mind.

I will probably forget it again when the inspiration hits me, but until then here are the recipes I baked.

And one more thing: I have a rule, I don’t use more than ½ cup of butter when making cookies, because otherwise it just seems too much guilt for me to bear. You may notice that pattern, so I wanted to be clear. And also, I used ammonium soda, just to try how it works, and the cookies turned out great

 

 

Peanut Butter Cookies

/adapted from Joy of Baking/

• 120 gr. (1/2 cup) butter, room temperature
• 70 gr. (1/3 generous cup) light brown sugar
• 70 gr. (1/3 generous cup) white sugar
• 1 egg
• 140 gr. (1/2 cup +1 tablespoon) peanut butter
• 205 gr. (1 ½ cup + 1 tablespoon) all purpose flour
• ½ teaspoon baking soda (or ammonium soda)
• Pinch of salt
• 50 gr. (1,5 oz.) toasted peanuts, finely chopped
• 50 gr. (1,5 oz.) milk chocolate, finely chopped

 

1. Cream the butter and sugar, using a mixer on high speed for about 5 minutes, until white and fluffy.
2. Add the egg and peanut butter and beat for 1 more minute.
3. Mix the flour, salt and soda in a bowl using a wire whisk.
4. Add the flour to the butter mixture and mix well.
5. Add the peanuts and chocolate to the dough and mix to incorporate.
6. Cover and chill the dough for 30 minutes in the fridge.
7. Preheat the oven to 180°C (350°F).
8. Line 2 large baking pans with baking paper.
9. Take the dough out of the refrigerator and use a teaspoon to form equal sized balls.
10. Transfer to the prepared pans, leaving 5 cm. (2 inches) between the them. Using a fork make a criss cross pattern and lightly sprinkle with sugar.
11. Bake for 10 minutes.
12. Let cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.

 

 

Hazelnut Log Cookies

• 120 gr. (1/2 cup) butter, room temperature
• 150 gr. (3/4 cup) light brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 215 gr. (1 ¾ scant cups) all purpose flour
• ½ teaspoon baking soda (or ammonium soda)
• Pinch of salt
• 100 gr. (3 oz.) hazelnuts, toasted and finely chopped, divided

 

 

1. Cream the butter and sugar, using a mixer on high speed for about 5 minutes, until white and fluffy.
2. Add the egg and vanilla and mix well.
3. Mix the flour, baking soda and salt in a large bowl.
4. Add the dry ingredients to the butter and mix well. Add half of  the hazelnuts to the dough and mix to incorporate.
5. Transfer the dough to a clean surface and gather it together. Use you palms to form a log. Cover it with plastic paper and chill for 30 minutes.
6. Preheat the oven to 180°C (350°F).
7. Line 2 large baking pans with baking paper.
8. Take the dough out of the refrigerator and roll the log over the remaining hazelnuts, covering the sides.
9. Use a sharp knife to cut 0.5 cm (1/5 inch) thick rounds.
10. Transfer to the prepared pans.
11. Bake for 10 minutes, or until edges turn golden.
12. Let cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.

 

 

Banana Oatmeal Cookies

• 120 gr. (1/2 cup) butter, room temperature
• 80 gr. (1/2 cup + 2 tablespoons) white sugar
• 1 egg
• 1 teaspoon vanilla extract
• 130 gr. (1 cup) all purpose flour
• Pinch of salt
• ½ teaspoon baking soda (or ammonium soda)
• 1 teaspoon cinnamon
• 2 small ripe bananas
• 85 gr. (1 cup) fine oatmeal
• 80 gr. (1/2 cup) white chocolate, finely chopped

 

1. Using a fork, mash the bananas to a smooth puree.
2. Cream the butter and sugar, using a mixer on high speed for about 5 minutes, until white and fluffy.
3. Add the egg and vanilla and beat for 30 seconds.
4. In a large bowl mix the flour, salt, baking soda and cinnamon and add the dry ingredients to the butter mixture. Mix using a wooden spoon.
5. Add the bananas, oatmeal and chocolate, and mix well.
6. Preheat the oven to 170°C (340°F).
7. Line 2 large baking pans with baking paper.
8. Use two tablespoons and spoon the dough on the pan, leaving 5 cm. (2 inches) in between.
9. Bake for 10-12 minutes, until the cookies turn golden.
10. Let cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
11. Store in an airtight container in the refrigerator.