Unbaked Pirate Cookies

Imagine my surprise when I discovered these are not common everywhere! They are one of my absolute favorite all time cookies. Kraft Pirate cookies. Ours were only 99 cents a box, dangerous, especially when you read the ingredients . Hmmmm. Can we do better at home?
Well, the story behind my recipe is that one morning before school, Ethan wanted a Pirate cookie. I thought since his school is nut free, it would be a bad idea since he'd go to school smelling of peanut butter and he would have the oils on his hands. He wanted it after school. There was only one left. I completely forgot he wanted it and ate it. Yes. Bad Mommy :(. That was weeks ago and I still haven't heard the end of it.
So yesterday I told him I would make peanut butter cookies. When I was a kid, my mom made cookies called P-oaties but apparently nothing like that exists on the internet that I can find. It is basically an oatmeal peanut butter cookie, sometimes made with chocolate chips.

Then I got busy. I realized I had to pick up the kids at their bus stop in 10 minutes. I looked for an unbaked recipe. They all had cocoa so I just omitted that. I also changed the ingredients around a little bit. Here is what I came up with and I will tell you what I would change for next time.
Unbaked Pirate Cookies

2 heaping half cups of honey (probably close to a cup and a half...too much!! see below)
1/2 cup butter, cut in small pieces
1/2 cup milk

Bring these three items to a boil and let boil for 3 minutes. Stir in the following:

pinch of sea salt
1/2 cup of peanut butter
splash of vanilla (1tbsp)
4 cups oatmeal

Mix well until the peanut butter is melted and it is well combined. Pour into silicone muffin liners or drop on parchment paper if not soupy. Chill.

Ok, these are super, super sweet. I should have just used 1/2 cup of honey. The recipes all called for 2 cups of sugar so I thought I would try to get close. Bad idea, too sweet, and I like sweet. Because of all the liquid, these were liquidy. I only had 4 cups of my Speerville organic Newfound oats left. Otherwise I would of just added enough so they would be like the drop cookie they were supposed to be. Next time, I will use a lot less honey as this was the big problem. They are delicious though but so sweet that when I tried to have a drink of milk after, I actually spit it out because it tasted bad from all the sweet on my tongue (note: the milk is good as I had some earlier).

All in all, once I got over the overpowering sweetness, they did taste like a pirate cookie! They didn't get too hard. I was suggesting to everyone to eat with a spoon since they were so gooey. I bought two more bags of oatmeal today so I will probably give them another whirl. However, I will probably make them with cocoa and not peanut butter so the kids can take them to school.

Part of Simple Lives Thursday at GNOWFGLINS

Healthy Cookies

I have mentioned I am on the look out for recipes I can make that are good for the kids lunches when they go to school. I came across a recipe that is a winner! I found it here. They are called healthy cookies and they appear to be very versatile. They were very easy to make and we love them! They are egg free, dairy free and can be gluten free. They are also added sugar free but I put some honey in them. If I take a picture, I will add it here.

So here is the recipe:

Nikki's Healthy Cookie Recipe

3 large, ripe bananas, well mashed (about 1 1/2 cups)
1 teaspoon vanilla extract
1/4 cup coconut oil, barely warm - so it isn't solid (or alternately, olive oil)
2 cups rolled oats
2/3 cup almond meal
1/3 cup coconut, finely shredded & unsweetened
1/2 teaspoon cinnamon
1/2 teaspoon fine grain sea salt
1 teaspoon baking powder
6 - 7 ounces chocolate chips or dark chocolate bar chopped

Preheat oven to 350 degrees, racks in the top third.

In a large bowl combine the bananas, vanilla extract, and coconut oil. Set aside. In another bowl whisk together the oats, almond meal, shredded coconut, cinnamon, salt, and baking powder. Add the dry ingredients to the wet ingredients and stir until combined. Fold in the chocolate chunks/chips.The dough is a bit looser than a standard cookie dough, don't worry about it. Drop dollops of the dough, each about 2 teaspoons in size, an inch apart, onto a parchment (or Silpat) lined baking sheet. Bake for 12 - 14 minutes. I baked these as long as possible without burning the bottoms and they were perfect - just shy of 15 minutes seems to be about right in my oven.

Makes about 3 dozen bite-sized cookies.

Peanut Butter (and bean) Cookies

I made these before and the kids just loved them. I cannot remember which recipe I used so I am going to find another and convert it. I have not made them yet, but I will post if they are a success :)

Original with my adjustments on the side in bold:
INGREDIENTS:

* 1 1/4 cups flour, sift or stir before measuring (1 cup whole wheat, 1/4 cup bran and 1/4 cup flax)
* 1/2 teaspoon salt
* 1 teaspoon baking powder
* 1/2 cup shortening (1/2 cup cooked mashed white beans)
* 1/2 cup peanut butter
* 1/2 cup granulated sugar (1/2 equivalent of stevia
* 1/2 cup light brown sugar, packed (1/4 cup white sugar, 1/4 cup molasses)
* 1/2 teaspoon vanilla
* 1 egg

PREPARATION:
Sift together flour, salt, and baking powder; set aside. Cream shortening, peanut butter, and sugars; beat in vanilla and egg. Stir in flour mixture, blending well. Shape mixture into 3/4-inch balls; place on greased baking sheets.
Flatten each cookie with the tines of a fork; dip fork in flour periodically to keep it from sticking to the peanut butter cookie dough.
Bake peanut butter cookies at 375° for about 10 to 12 minutes.

So we'll see how it goes. I'm sure it will be something that is cookie-like, lol! I'll be sure to take pictures. As long as the kids will eat it, that is what I consider success :)