Peanut Butter Chip Cookie

Yield: Makes 40-50 cookies depending on size

  

Ingredients:

¼ TBSP Softened Butter

¾ Cup Light Brown Sugar

¼ Cup Granulated Sugar

½ Cup Peanut Butter

1 Large Egg

1 Egg Yolk

1 ½ TSP Vanilla Extract

2 ½ Cups AP Flour

¼ Cup Cornstarch

1 TSP Baking Soda

1 TSP Kosher Salt

12oz Peanut Butter Chips

 

Directions:

Preheat oven to 375 degrees

Beat butter and both sugars until pale and fluffy; about 3-5 minutes

Stir in peanut butter until completely incorporated

Add eggs and vanilla beat until combined

Scrape down the sides of the bowl and add dry ingredients. Mix until just combined. Don’t over mix.

Fold in peanut butter chip

Scoop out desired size of cookie on a lined baking sheet

Bake 7-10 minutes until just set on the edges and just barely turning golden

Cool completely

    

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New York Cheesecake Cookies

Yields about 12 cookies

Ingredients:

1 ¼ Cups Finely Crushed Graham Crackers

1 Cup  All-Purpose Flour

1 ½ TSP Baking Powder

1 stick Unsalted Butter, softened

½ Cup Packed Brown Sugar

1 Egg  Separated

3 OZ. Cream Cheese, softened

¼ Cup Granulated Sugar

2 TSP Lemon Zest

½ TSP Vanilla Extract

 

Directions:

Preheat oven to 350 degrees F, or 325 degrees F low fan convection oven

In a large bowl, stir together the graham cracker crumbs, flour and baking powder.  In a medium bowl, beat together the butter with the brown sugar.  Add the egg white and beat until well combined.  Add to the graham cracker crumb mixture and blend until just combined.

In a separate bowl, beat together the softened cream cheese, with the granulated sugar, egg yolk, lemon zest and vanilla until well combined.  Set aside.

Using a small scoop, scoop out the cookie dough and place on a nonstick or parchment-lined baking sheet.  Flatten slightly, pressing your thumb in the center of the ball to create a small bowl shape, repeat with remaining dough.  Spoon the cream cheese into the indents of the cookies.

Bake until the filling is barely set and the cookies are lightly golden, about 12 minutes.  Allow the cookies to cool on the baking sheet for 5 minutes before removing them to completely cool on a wire rack.

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Walnut Shortbread Cookies

Enjoy this traditional Scottish recipe! These shortbread cookies are rich, but not too sweet. 

Ingredients:

2 Cups AP Flour

1 Cup Cornstarch

1 TSP Salt

2 sticks Butter, softened

1 Cup Sugar

1 ½ TSP Pure Vanilla Extract

1 Cup Fine Chopped Walnuts

6 oz. Semisweet Chocolate Chips

 

Directions:

Preheat oven to 350 degrees

Sift together flour, cornstarch, and salt

In mixing bowl, cream together butter and sugar till fluffy. Add vanilla and walnuts.

Lightly stir till blended. Gradually add dry ingredients.

Form into tablespoon-size discs and place on baking sheet and bake until golden and firm to touch. Immediately drop chocolate chips on each cookie. When melted, gently spread and let cool.

  

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McConnell Golf encourages members of all ages to give back

McConnell Golf is a driving force in all its local communities, hosting a variety of charity events and donating to many more. Footprints on the Green is a company-wide effort that encourages membership and staff to give back in fun, creative and, of course, meaningful ways. Many of these service programs are designed to be kid-friendly – because it’s never too soon to nurture a giving spirit.

“McConnell Golf is a family that wants to give and serve others. We help our children learn those values through service programs throughout the year,” says Kym Reed, Director of Fitness and Activities at Providence Country Club. “It is an honor to help our Providence Playhouse Kids understand what they have, and how much they can give to others, at every age.”

Activities that instill the spirit of philanthropy in young children help set the stage for their future. “They learn the importance of being able to help others who are less fortunate,” says Natalie Clemens, Corporate Director of Member Activities and Wellness. “They learn that whether we are helping our planet, people or animals, it’s a good feeling knowing that you can make a positive impact.”

Recent kid-centric charitable efforts at McConnell Golf have included: 

• Polar Bear Plunge events at Wakefield Plantation and Porters Neck made a splash with January jump-in-the-pool fundraisers to protect polar bears via World Wildlife Fund. WWF’s mission is to conserve nature and reduce threats to the diversity of life on Earth.
• Red Nose Day was filled with fitness-focused events at Wakefield Plantation and Providence. Red Nose’s mission is to end child poverty by funding programs that keep children safe, healthy and educated
• Military Appreciation Events at McConnell clubs support active, retired and fallen military personnel and their families. Retired Army Lt. Colonel Tim Hoch and Navy Commander Scott Desmond spoke with children at Providence Country Club, who then assembled care packages for soldiers in Afghanistan and patients at their local VA hospital. The kids were excited to receive a “thank you” picture from the soldiers.
• Summer Camp Projects at Sedgefield and Old North State gave kids plenty of opportunities to give back. They made cookies and thank-you cards for local firefighters; created blankets for Project Linus, a nonprofit that provides homemade blankets to children in need; built birdfeeders for use around the golf course; and expressed appreciation for staff by writing thank you notes and serving ice cream.

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Ingredients

¾ cup (1½ sticks) Butter, softened

1 cup Packed Brown Sugar

½ cup Granulated Sugar

2 Large Eggs

1 teaspoon Pure Vanilla Extract

1½ cups All-Purpose Flour

1 teaspoon Baking Soda

1 teaspoon Ground Cinnamon

¼ teaspoon Ground Nutmeg

½ teaspoon kosher Salt

1 cup Packed Shredded Carrots

¾ cup Unsweetened Shredded Coconut

½ cup Raisins

2 cups Old-Fashioned Oats

 

CREAM CHEESE GLAZE

1 cup Powdered Sugar

1 oz. Cream Cheese, at room temperature

4 teaspoons Milk

¼ teaspoon Pure Vanilla Extract

 

Directions

Preheat oven to 350º and line a baking sheet with parchment.

In a bowl of an electric mixer, beat butter and sugars until light and fluffy.

Add eggs, one at a time, until incorporated, then add vanilla.

In a separate bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.

Add dry ingredients to butter mixture until well-combined.

Stir in carrots, coconut, raisins, and oats and mix until just combined.

Scoop 1” rounds of dough onto baking sheet.

Bake until golden, 15 to 18 minutes.

Let cool.

 

Make glaze: Beat together cream cheese, powdered sugar, milk, and vanilla until combined.

 

Drizzle glaze over each cookie and let harden before serving.

 

 

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Heath Bar Cookie

Growing up my great grandmother would always hand out Heath Bars for the holidays. That and a five dollar bill for every birthday, Christmas and even Easter card she would hand out. She has been gone for a few years now, but anytime I have a Heath Bar I think of her. This cookie is a delicious balance of cookie dough and crunch. Enjoy!

Ron Gordils is the Executive Chef at Old North State Club. 

Ingredients 

2½ cups All-Purpose Flour
1 teaspoon Salt
1 teaspoon Baking Soda
1 cup (2 sticks) Unsalted Butter
¾ cup Brown Sugar
¾ cup Granulated Sugar
2 Eggs
1 teaspoon Vanilla
1½ cups Chopped Heath Bar pieces (8, 1.4 ounce bars)
½ cup Chopped Walnuts

Directions 

Whisk dry ingredients: In a medium bowl, vigorously whisk together the flour, salt, and baking soda. Set aside. In a separate bowl, combine Heath Bar pieces and chopped walnuts. Set aside.

Whisk butter, sugars, vanilla, then add eggs: In a large bowl, beat together the butter, brown and white sugars, and vanilla. Beat in the eggs one at a time.

Make and chill dough: Add the flour mixture a third at a time, beating after each addition. Beat in the Heath bar walnut mixture. Chill cookie dough for at least 30 minutes - better an hour or longer.

Spoon out dough balls onto a cookie sheet: Preheat oven to 350°F. On cookie sheets lined with parchment paper or Silpat, spoon out the cookie dough in small 1-inch diameter balls (size of a large marble). Leave ample space because they do spread.

Bake: Bake at 350°F for 10-12 minutes, until the edges are just starting to brown. Remove from oven and let cool for a few minutes.

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Ultimate Peanut Butter Cup Cookies

Todd Jackson is the Executive Chef at The Country Club at Wakefield Plantation 
    

Ingredients 

2 ¼ cups All-Purpose Flour

1 teaspoon Baking Soda

½ teaspoon Kosher Salt

¾ cup Butter, softened

¾ cup Granulated Sugar

¾ cup Packed Brown Sugar

½ cup Smooth Peanut Butter

2 Large Eggs

1 teaspoon Pure Vanilla Extract

1 cup Semisweet Chocolate Chips

½ cup Peanut Butter Chips

1 cup Peanut Butter Cups, rough chopped

   

Directions 

Preheat oven to 350 degrees and line baking sheet with parchment paper. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.

In a medium bowl of a mixer, beat butter and sugars until light and fluffy. Add peanut butter and mix. Add eggs, one at a time, until incorporated, then add vanilla. Add flour mixture in batches until fully incorporated.

Using a rubber spatula, fold in chocolate chips, peanut butter chips, and chopped peanut butter cups.

Scoop out dough with a medium cookie scoop onto a prepared baking sheet. Bake until golden, 10 to 12 minutes.

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