Make-Out Goods Amy just got out of the kitchen with her mother in law and daughter Ramona (official “kid” of the DUCF), and has this very cool fall recipe for owl cookies that is definitely toddler D.I.Y. With adult help, of course!
::This is a doubled version::
- 1 1/3 cup shortening, (or margarine) soft
2 cups firmly packed brown sugar
2 tsp. vanilla
2 cups crunchy peanut butter
2 2/3 all-purpose flour
2 tsp. baking powder
1 tsp. salt
2 cups oatmeal
2 1-oz envelope no-melt chocolate (I use 6 tbs. of cocoa powder mixed with 2 tbs. of oil or melted butter instead.)
Semisweet chocolate chips
Combine shortening and sugar; beat until creamy. Add egg, vanilla and peanut butter; blend thoroughly. Sift (or just combine) flour, baking powder and salt together. Add to creamed mixture; blend well. Stir in oatmeal. Divide dough in half. Shape one half to form two rolls, each 8-inches long. Add chocolate to the remaining dough. Roll out chocolate dough on waxed paper to form two 8-inch squares. Place one roll on one square of chocolate dough. Wrap chocolate dough around roll; pinch seam together. Repeat for the other roll and square. Wrap in waxed paper; chill for at least 1 hour. Let stand at room temperature for 10 minutes before cutting. Cut into 1/4 to 1/2 inch slices. Pinch chocolate dough to form 2 ears for each owl face. Use 2 chocolate chips for eyes and 1 cashew for beak. Place on ungreased cookie sheets. Bake in preheated 350-degree oven for about 12-15 minutes. Don’t stack until the eyes have hardened!