Peanut Butter Cookies with Chocolate Chunks

Peanut Butter Cookies with Chocolate Chunks
1 1/2 cups unbleached all purpose flour
1/3 cup old-fashioned oats
1 teaspoon baking soda
1/4 teaspoon salt
1 cup old-fashioned chunky peanut butter (about 9 ounces)
1 cup (packed) golden brown sugar
1/2 cup (1 stick) unsalted butter, room temperature
1/4 cup honey
1 large egg
1 teaspoon vanilla extract
5 ounces semisweet chocolate, coarsely chopped

Mix flour, oats, baking soda and salt in medium bowl. Using electric mixer, beat peanut butter, brown sugar, butter, honey, egg and vanilla in large bowl until well blended. Stir dry ingredients into peanut butter mixture in 2 additions. Stir in chopped chocolate. Cover and refrigerate until dough is firm and no longer sticky, about 30 minutes.

Preheat oven to 350°F. Butter 2 heavy large baking sheets. With hands, roll 1 heaping tablespoonful of dough for each cookie into 1 3/4-inch-diameter ball. Arrange cookies on prepared baking sheets, spacing 2 1/2 inches apart. Bake cookies until puffed, beginning to brown on top and still very soft to touch, about 12 minutes. Cool cookies on baking sheets 5 minutes. Using metal spatula, transfer cookies to rack and cool completely. (Can be made 2 days ahead. Store in airtight container at room temperature.)

pancakes

pancakes

1 1/2 cup flour

2 1/2 tsp. baking powder

3/4 tsp. salt

1 egg well beaten

1 1/2 cups milk

3 tbsp. butter, melted

sift together dry ingredients. mix egg, milk and shortening.

pour milk mixture into dry mixture and stir only enough to mix ingredients, do not beat. bake on a hot griddle. turning once.

Buttermilk Pancakes

2 eggs
2 Cups Flour (Sifted)
3 Tbs. Sugar
2 Tsp. Baking Powder
1 Tsp. Baking Soda
1 Tsp. Salt
2 1/2 Cups Buttermilk
4 Tbs. Unsalted Butter (Melted)
1/2 Tsp. Vanilla Extract

In bowl, beat the eggs until frothy. Add the flour, sugar, baking powder, baking soda, salt, buttermilk, melted butter and vanilla. Mix just until the batter is smooth and no lumps of flour remain, don't over mix.

Chocolate Pancakes

INGREDIENTS:
4 ounces bittersweet chocolate, coarsely chopped
8 tablespoons (1 stick) unsalted butter, cut into chunks, plus 2 to 3 tablespoons unsalted butter, at room temperature
2 large eggs
2 large egg yolks
2 tablespoons plus 2 teaspoons sugar
5 tablespoons all-purpose flour

DIRECTIONS:
Yield: 6-8 servings

1. Melt the chocolate and the 8 tablespoons butter in the top of a double boiler or in a heatproof bowl over a saucepan of barely simmering water, stirring occasionally until smooth. Remove from the heat.

2. Whisk together the eggs, egg yolks, and sugar in a large bowl until well mixed. Whisk in the melted chocolate and butter. Sift the flour over the top and fold it in.

3. Melt 1 tablespoon butter over low heat in a large nonstick sauté pan. Drop a heaping tablespoon of batter into the pan and cook for 2 minutes, then turn and cook on the other side. Transfer the pancake to a plate. Repeat with remaining batter, adding more butter to the pan as necessary.

Serve with ice cream or freshly whipped cream and fresh fruit like strawberries.

Note: The pancakes can be made in advance. Before serving, reheat in a 350°F oven until heated through.