Cookie 12 – Peach Butter & Butterscotch Cookies

I had some butterscotch chips leftover from last week’s apple butterscotch cookies recipe so I needed to use them in something tasty. My husband I also visited Louisburg Cider Mill in Louisburg, KS on a whim over the weekend. Even though everything is pretty much out of season by the first weekend in December, we still got to enjoy some of their apple donuts and peruse their general store, and ended up heading home with a combo-pack of three of their butters: apple butter (of course), pumpkin butter and peach butter, which I used in this little recipe. I went out on a limb here and guessed that peaches and butterscotch went together, but my husband will have to be the final judge of that. (Side note – I personally think fresh peach butter smells like dirty gym socks, so I also went out on a limb here in assuming it’d be better after baking, and thankfully I was right.) Enjoy!

Peach Butter & Butterscotch Cookies

15 minutes

Cook Time: 12 minutes

1 hour

Yield: 2 Dozen

Serving Size: 1 1/2 tablespoon cookie scoop

Peach Butter & Butterscotch Cookies

Delicious and easy cookie recipe for cookies using peach butter, butterscotch chips and slivered almonds. Chips and nuts can be subbed out or skipped entirely!

Recipe Ingredients

  • 1/4 cup butter, softened
  • 1 cup brown sugar
  • 1 egg
  • 1/2 cup old-fashioned quick-cooking oats
  • 1/2 cup peach butter
  • 1 cup flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons milk
  • 1/2 cup butterscotch chips
  • 1/2 cup slivered almonds, or other nut (optional)

Recipe Directions

  1. Preheat oven to 350 degrees.
  2. Cream the softened butter with the brown sugar.
  3. Add the egg, oats and peach butter and mix just until blended.
  4. In a separate bowl, whisk together the flour, baking powder, baking soda and salt.
  5. Mix half the dry ingredients into the batter, then the 2 tbsp of butter, then the last half of the dry ingredients.
  6. Add the butterscotch chips and nuts if you chose to add those. Mix just until blended. Do not overmix.
  7. Bake in the 350-degree oven for 10 to 12 minutes.

Notes

Makes 2 dozen peach butter and butterscotch cookies.

 

 

Cookie 11 – Apple Butterscotch Cookies

My little brother is deploying to Afghanistan, so I’m re-starting the 52 Cookies Project! Here’s my new recipe for apple butterscotch cookies! I started with a super basic cookie dough recipe and added in finely diced honeycrisp apples (my husband’s favorites) and some butterscotch chips. It makes about 3 dozen cookies. As always, to get those beautiful, perfectly round cookie dough balls I use this delightful cookie scoop.

Apple Butterscotch Cookies

Rating: 41

15 minutes

Cook Time: 9 minutes

24 minutes

Yield: 3 Dozen

Apple Butterscotch Cookies

Use fresh, crisp apples and butterscotch chips in this Apple Butterscotch Cookies. An easy cookie recipe for fans of honeycrisp apples and butterscotch.

Recipe Ingredients

  • 2 sticks butter (1 cup), softened
  • 1 cup brown sugar
  • 1/2 cup white sugar
  • 2 tablespoons light corn syrup
  • 2 teaspoons vanilla extract
  • 1 large egg
  • 2 3/4 cups flour
  • 1/2 teaspoon salt
  • 1 1/4 teaspoon baking soda
  • 2 cups apples, finely diced
  • 1 cup butterscotch chips

Recipe Directions

  1. Preheat the oven to 350 degrees. Line a cookie sheet with parchment pa per.
  2. Mix the softened butter, brown sugar and white sugar on a low speed until well-blended.
  3. Add the corn syrup, vanilla extract and egg and blend until combined.
  4. In a separate bowl, whisk together the flour, salt and baking soda. Add half to the cookie batter at a time and mix just until incorporated.
  5. Add the finely diced apples and butterscotch chips (amounts are flexible) and mix to incorporate.
  6. Using a spoon or cookie scoop, drop 1- to 1 1/2-inch balls of butterscotch apple cookie dough onto the cookie sheet lined with parchment paper.
  7. Bake in a 350-degree oven for 9 to 11 minutes.
  8. When you pull them out of the oven, let them sit for about 1 minute, then promptly remove them with a spatula and cool them completely on a wire rack.

How to Mail Cookies to Deployed Soldiers

If you haven’t read it yet, please check out (and share!) my blog How to Bake Mason Jar Cakes for Soldiers. I wrote that how-to tutorial while my husband was deployed to Afghanistan last year. Well, now my little brother is deploying to Afghanistan, and since the Fifty-Two Cakes project is over, I’ve switched to Fifty-Two Cookies. Gotta take care of our soldiers, am I right? So here’s my guide on how to properly package and mail cookies to soldiers deployed overseas in your care packages!

A few military care package restrictions to keep in mind: No pork products, alcohol or exceptionally aromatic spices. All care packages must be mailed to a specific soldier, as generic packages will not be delivered.

Step 1: Bake Care Package Cookies That Stay Fresh During Transit

It can sometimes take up to a few weeks for packages to get to the more remote bases. That said, there are several ways to keep your military care package cookies fresh:

  • Butter, margarine and nut oils have been known to go bad during the shipping process, so some sources say to use vegetable shortening instead.
  • Brown sugar, honey, molasses, corn syrup and other sticky sweet substances have been known to get moldy during transit, so consider using white sugar instead.
  • Do not send cookies with custards, icings or special toppings – just like when I advise not to frost cakes if you’re sending jar cakes – frostings spoil easily. If you’d like to send icing or sprinkles, send a store-bought, unopened package right off the shelf instead.
  • If it’s a cookie that normally needs refrigeration, don’t send it to your soldier. There’s no refrigeration in transit for 7,000+ miles, k?  Keep in mind the time of year that your package will ship. Melty cookies probably won’t do so great during those 100- to 120-degree summer days, but might be fine during brutal Afghanistan winters.
  • Dry, thick, crunchy cookies (think biscotti and gingerbread) ship really well, but don’t let that discourage you from other good chewy stuff (chocolate chip, oatmeal). The latter ship fine, too, with proper care taken during the packing process. If you’re sending chewy cookies and crisp cookies, pack them separately to avoid moisture transfer.
  • This is probably a given, but … airtight, people! Make sure you’re packing in airtight containers.

Step 2: How to Pack Cookies in Care Packages

No doubt your soldier will be thrilled to receive your care package regardless of whether your cookies are in pieces are not. It all goes to the same place, right? But we know you expect better and you want those cookies to arrive whole! Here are some packing tips:

  • Wrap cookies in resealable plastic bags like ZipLoc Gallon Bags.
  • Wrap the sealed plastic bags in bubble wrap and even a bonus layer of newspaper.
  • Some people prefer to layer their cookies: bubble wrap on bottom, line container with parchment paper, add cookies in layers with parchment paper between each layer, top with bubble wrap again.
  • Pack them snugly in the package, but don’t overcrowd them. Too tight or too loose and you end up with crumbs. Cookie tins are great for packing care package cookies properly.
  • Some sources say to include a description of the contents to assure mail reviewers that the package contains no restricted items. Notecards taped to the tin are fine.

Step 3: How to Ship Care Packages with Cookies to Soldiers

I prefer to send my care packages with other goodies, so I send 1-2 per month. I use flat rate shipping boxes and ship priority to the APO. Once nice thing about sending flat rate boxes to APOs is that there’s a $2 discount on flat rate box shipping, so take advantage of that. Write your soldier’s address largely and clearly, and double-check that address before dropping it off at the post office. Shipping time has been as short as 1 week and as long as 2-3 weeks to my husband in a remote province of Afghanistan, but I’m hoping it’ll be quick and easy for my brother who will be in a more populous area/larger city. You will be asked to fill out a customs form.

Regardless of what type of cookies you bake and your preferred method of packing and shipping them overseas, always tell your soldier to be careful, check them out first and proceed with caution – just in case. It’s unlikely that anything bad will happen if you follow these instructions on how to mail cookies to soldiers deployed overseas, but better safe than sorry, and the last thing you want is a soldier with a sick tummy.

We military family members have to stick together! Did you mail cookies to your soldier? Tell us in the comments which cookie recipes you used and share your experience or tips! 

Cookie 10 – Reese’s Peanut Butter Cup Cookies

This batch will be given to the SEO team at PlattForm tomorrow morning! They do great work, even when they’re understaffed and overcommitted due to circumstances beyond their control, and they’ve done me a great big huge helpful favor this week, so cookies are the least I can do. I decided on Reeses Peanut Butter Cup Cookies because one of the team leaders said he doesn’t usually care for cookies but loves Reese’s Peanut Butter Cups, so hopefully we can sway him…

Reese’s Peanut Butter Cup Cookies

Cook Time: 8 minutes

Yield: 24

Serving Size: 1.5 Tablespoon Cookie

Reese’s Peanut Butter Cup Cookies

Use Reese's Peanut Butter Cups in place of chocolate chips in this Reese's Peanut Butter Cup cookie recipe. An easy cookie for fans of peanut butter and chocolate.

Recipe Ingredients

  • 1 cup unsalted butter, softened
  • 3/4 cup brown sugar
  • 2 teaspoons vanilla
  • 2 eggs
  • 2 1/4 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups Reese's Peanut Butter Cups, frozen then chopped

Recipe Directions

  1. Put the Reese's Peanut Butter Cups in the freezer and let them harden up a bit for chopping.
  2. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
  3. In your kitchen mixer, beat the butter, vanilla, sugar and brown sugar just until blended. Add the 2 eggs and beat briefly.
  4. Mix the flour, baking soda and salt together, then add gradually to the mixture.
  5. Using a large knife, chop the frozen Reese's Peanut Butter cups until you get about 2 cups worth of chopped bits and crumbs. Mix into the cookie batter with a spatula.
  6. Drop in rounded spoonfuls or 1.5 tablespoon cookie scoops onto your parchment paper lined cookie sheet.
  7. Bake for 8 to 10 minutes, or until golden brown around the edges. Remove from the oven and let cool briefly before transferring to a cooling rack. It will be a flat, thin, chewy cookie.

Cookie 9: Strawberry Shortcake Cookie

The strawberry shortcake cookies were Luke’s idea.

Strawberry Shortcake Cookies

Strawberry Shortcake Cookie Recipe Ingredients

  • 1/2 cup shortening
  • 1/2 cup butter
  • 1 cup sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2 1/2 cups flour
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • Coarse sugar for dusting
  • 4 ounces cream cheese, softened
  • 1/4 cup sugar
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon almond extract
  • 1 cup heavy cream
  • Freeze dried strawberries or fresh sliced strawberries

Strawberry Shortcake Cookie Recipe Directions

Preheat oven to 350 degrees. Cream butter, sugar and shortening. Add eggs and vanilla and beat just until blended. Combine the flour, baking powder and salt in a separate bowl, then stir into the wet ingredients just until blended. Cookie scoop or roll into balls, and roll in sugar. Drop onto a cookie sheet lined with parchment paper. Bake 10 to 12 minutes. Cool on a wire rack. In a clean, cold metal mixing bowl, beat the softened cream cheese, sugar, vanilla extract and almond extract. With the whisk attachment, beat until smooth. Pour the heavy cream in slowly while it’s whipping. Scrape the bowl occasionally, and stop when you get stiff peaks. Pipe a dollop of the whipped cream frosting onto the strawberry shortcake cookie and top with fresh strawberry slices or freeze dried strawberries.

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