Who wants a "Hoo-haw"?

It's Friday...seems like it's been awhile since my last post...but what is one day?  A lot.  I have been busy these last few days...and yes, there has been cooking involved...there is always cooking involved!  I have a nineteen year old son, who is a bottomless pit...and loves home cooking, so I do a bit of it...

I also find that cooking at home, is so much cheaper if you cook something that can be eaten several times...Last night we finished off the chili...I made it into nachos, and put a quart bag in the freezer for future use...on Wednesday I made potato soup, so that will last us into the weekend, and I have some boneless, skinless chicken thighs I am going to make satays with...and dip them in peanut sauce....yummy!  Speaking of Peanuts...I made some of my "hoo-haws" today...what are "hoo-haws"?  They are the yummiest peanut butter cookies...loaded with m&m's, reeses peanut butter cups, and spanish peanuts....

Gio finished off both the oatmeal raisin and the chocolate chip cookies I baked last week, and was begging for more cookies....So, I made up a batch of "hoo-haws", and he is in heaven.  If you like peanut butter, this is the cookie for you...not too sweet, firm yet soft, buttery with just the right amount of chocolate.  They are delicate, in that all the goodies make them fall apart easily...but gosh, they are yummy and filling...This is the kind of cookie that will tempt you to eat handfuls, but luckily you can't.

Are you ready for the recipe?

Hoo-haws

1 cup of Butter, or half butter, half lard

1 cup of smooth peanut butter

1 cup of dark brown sugar

1/2 cup of white sugar

2 eggs

2 tsp of vanilla or mapeline

1tsp of salt

2 tsp of baking soda

1/2 cup of buttermilk

Mix all of the above ingredients together until creamy and sugar is no longer gritty.

Stir in

4 cups of flour

1- 12.6 oz pkg of m&ms

1-9.2 oz pkg of reeses miniature peanut butter cups...keep in the icebox, and quarter them before adding..

1 cup of spanish peanuts with the skins on....or you can use honey roasted peanuts, if you want a sweeter cookie.

Mix this all together and try not to eat too much of the cookie dough....if you can :)

Preheat oven to 350 degrees...

Drop by teaspoonful onto parchment papered cookie sheets.  Flatten dough a bit if you want a firmer cookie, as these do not spread and will bake up rather soft in the center if not flattened a bit.  Bake for 10-15 minutes--cool on the sheet and then remove them to a rack to finish cooling.  If you try to move them too soon, they will crumble...be patient, they are worth it.  You want to eat this cookie completely cooled, or the peanuts seem doughy...

I keep these in a cookie tin lined with a paper towel.  Makes about 5 dozen, depending on how big you make them. Enjoy!