I am shocked. Shocked!
September? September?! Whoops?
Another problem – I went on my blog (which has turned into my own personal recipe bank) to look up a cookie recipe, and I had never written about it! Shocked! So much disappointment is happening right now!
I feel like this post is that awkward conversation you have with someone you haven’t talked to in a while. You know the one where you try to squeeze everything you’ve done in the past year into one sentence to make it seem like it hasn’t been so long? “Yeah I got a a raise, new pet catnamedSally, family’sdoingjustfine, ohImovedacrossthecountry andamnowengaged.”
Got that? P.S. none of that happened to me, I just haven’t posted in THREE MONTHS.
How was your holiday? New years? Any good resolutions? Given them up yet?
Good? Alright. Now that that’s out of the way, let’s get down to the cookies I originally went searching for.
I found these cookies on my never ending hunt to not do the same-old-same-old chocolate chip cookies.
Honestly, I probably was low on flour too, and flourless cookies are…ehhhh. Lucky for me a found a solid ingredient list:
- Oats replacing flour– check
- Peanut butter- !! peanut butter (like bacon) makes everything better – check
- Chocolate – duh - check
***p.s. peanut butter AND bacon together will rock your socks (dirty socks if you’re ke$ha) example: awesome
The end creation is a thick, slightly peanut buttery, ever so chewy, full bodied cookie. It’s a souped up chocolate chip cookie. So good.
Give it a shot. I’m going to go bake them now.
I won’t leave you for so long next time. I have homemade oreos to share, and DYI yogurt. I can’t hog these things for myself for much longer!
Chunky Peanut Butter and Oatmeal Chocolate Chipsters
From Baking, From My Home to Yours, by Dorie Greenspan – (fantastic baking book btw)
Makes ~ 60 cookies (yikes)
~3 cups old fashioned oats
~1 cup all purpose flour
~1 tsp baking soda
~2 tsp ground cinnamon
~1/4 tsp freshly ground nutmeg
~1/4 tsp salt
~2 sticks (8 ounces) unsalted butter, at room temperature
~1 cup peanut butter--chunky or smooth (she says not natural PB, but I don’t buy not natural so…it works)
~1 cup sugar
~1 cup (packed) light brown sugar
~2 large eggs
~1 tsp pure vanilla extract
~9 ounces bittersweet chocolate, chopped into chunks, or 1 1/2 cups store-bought chocolate chips or chunks
We’re doing the cookie thing.
Preheat the oven to 350 and prepare a few baking sheets with silicone mats or parchment…or nothing and be crazy!
Whisk oats, flour, baking soda, spices and salt
In a stand mixer or a bowl, beat butter, peanut butter and brown sugar on medium speed until smooth and creamy. Add the eggs one at a time, beating for a minute after each egg. Add in vanilla. Slowly add in dry ingredients, mixing only until just blended. Mix in chocolate and nuts by hand.
Drop dough by rounded tablespoonfuls 2 inches apart on the baking sheets. Bake for 13-15 minutes. Dorie recommends rotating sheets part way through. When done, cookies should be golden and firm around the edges.
Oh. Also. I found this magical photo shoot I had with Suela while she was eating the cookies. Wonderful!
<3 you all! (especially my mom because she’ll be the first one to find this post )