I have more than just a recipe for homemade brown sugar from scratch, check out more of my favorite recipes at the end of the page.
I have made my own brown sugar for years. You use white sugar, add molasses and mix well. I was running to the store for brown sugar until I discovered this easy substitute...
Light Brown Sugar: For each cup of white sugar add 2 tablespoons of molasses.
Dark Brown Sugar: For each cup of white sugar add 4 tablespoons of molasses.
Mix well with a fork. You may make a bunch and store in an airtight canister. This is half the cost of brown sugar you would buy at the grocery store.
If you store it, give it a good mix with a fork before measuring it out.
RECIPE FOR OATMEAL PEANUT BUTTER COOKIES
This is my go-to cookie for showing off and sometimes I dip them in melted chocolate. Who doesn't love the peanut butter/chocolate combo?
Without chocolate they taste like gourmet Nutter Butters.
Absolutely my favorite cookies. Delish.
3/4 cup flour
1/2 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
1/2 cup butter, at room temperature
1/2 cup homemade peanut butter
1/2 cup white sugar
1/2 cup brown sugar, see above
1 tsp homemade pure vanilla extract
1 cup quick cooking oats
3 TBS butter, softened
1 cup homemade powdered sugar
1/2 cup smooth homemade peanut butter
2-1/2 TBS heavy cream
PREHEAT oven to 350 degrees and butter (or lightly spray) cookie sheets.
In a large bowl, cream together 1/2 cup butter or margarine, 1/2 cup peanut butter, white sugar, brown sugar, and vanilla. Add egg and beat well.
In another bowl, combine the flour, baking soda, baking powder, and salt. Divide dry ingredients into thirds and add each third to the creamed mixture and beat after each addition. Add oatmeal and mix well.
Drop by teaspoons onto greased baking sheet, and press each mound down with a fork to form 1/4 inch thick cookies. Bake for 10 minutes, or until cookies are a light brown.
TO MAKE THE FILLING
Cream 3 tablespoons butter or margarine with the powdered sugar, smooth peanut butter, and cream. Spread filling onto half of the cooled cookies, then top with the other half to form sandwiches.