Welcome to In The Kitchen With Jackie O! I'm so excited to have you follow along as I share my authentic and generational recipes, adventures through the mountains, and all things family and friends.
I grew up in a family who gathered frequently, cooked phenomenally, and continued traditions that have lasted through many generations. I am here to bring you with a timeless experience, one that will allow you to genuinely connect with loved ones and peers on a personal level through cooking.
It’s a cool summer day, the breeze is blowing through the windows of your kitchen and your oven is calling your name. Its the perfect day to make some caramel and peanut butter chip cookies!
You start playing “Ants Marching” by Dave Matthews Band and preheat the oven to 375 degrees Fahrenheit. As you dance your way to the pantry, you mentally note all the ingredients you need to bake the peanut buttery goodness!
Flours, sugars, baking chips, and a large tub of Crisco are piled in your arms as you start to dance your way back to your kitchen island. The real fun is about to begin!
You break out your stand mixer and start adding your butters, Crisco, vanilla, and sugars into the bowl. As you turn the mixer on medium low, the wet ingredients start to cream together.
TIPS AND TRICKS
If you are looking for your cookie to be a little fluffier and not as flat, use half the amount of butter and substitute the other part of butter needed with Crisco. The Crisco creates a lighter and airier cookie. If you are worried about losing that luscious, buttery flavor, Crisco makes a butter flavored shortening!
In a separate bowl, you mix together all of the dry ingredients with a wooden spoon. Blending all of the dry ingredients together separately before adding to the mixing bowl ensures the ingredients are thoroughly mixed together.
FUN FACT
Self-rising flour is a combination of all-purpose flour, baking soda and salt. The baking soda acts as a rising agent and allows the cookies to be fluffier and less flat. I always have self-rising flour on hand in case I run out of baking soda. It’s truly a game changer!
And now for the peanut butter and caramel chips. The moment you’ve been dreaming of! The chips are simply irresistible, so you pour yourself a handful of each type to snack on while you fold the rest into the cookie batter with your wooden spoon.
Once the chips are folded into the batter, take a cookie scooper or tablespoon and start filling up the cookie tray. After you have filled the tray, you place it in the oven to bake for 10 to 12 minutes.
As the cookies are baking in the oven, you melt the chocolate chips to prepare the chocolaty drizzle! You take the cookies out of the oven once the timer buzzes and transfer the cookies to a wire cooling rack.
After the cookies cool a bit, you drizzle the chocolate on the cookies like you’ve never drizzled chocolate before! Chocolaty zig zags top the cookies and cover your counter top. Now the cookies are ready to be devoured!!
Sweet. Carmely. Deliciousness. These cookies are chalk full of peanut butter and caramel chips that will satisfy your sweet tooth on the first bite! The peanut butter and caramel chips melt through the cookie and the chocolate drizzle on top makes this cookie irresistible.
USE YOUR KITCHEN TO CELEBRATE THE FINER THINGS IN LIFE WITH FAMILY AND FRIENDS!
Embrace the Mediterranean culture and join me in bringing people together one spice at a time! Curated cooking classes consisting of classic Mediterranean and American meals and treats coming to you and your loved ones soon! Get ready for a cork popping, belly laughing, jovial time!
CONNECT WITH JACKIE O
Contact for recipe requests, sharing all things food, and connecting with yours truly! xoxo Jackie O
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