Life has been moving way too fast recently. I’m still shocked it’s November. I’m trying to fit in so much in so little time. And all I really want is a night on my couch with a home cooked meal and for life to slow down just a bit. Living in what I’ve called “Nikki Mouse Club House” I’ve been avoiding cooking at home, so that hopefully the mice will stay out of my kitchen. So I’ve been eating out A LOT. I’ve had some great meals, so I’m not complaining, but I’m yearning for something smaller, something cheaper, and something made with my own hands.
A few weeks ago, I broke my no-baking rule and meticulously made these peanut butter chocolate chip oatmeal cookies. (I couldn’t let any crumbs fall on the floor!) While these are by no means a real meal, they totally hit the spot for something homemade…complete with that warm and fuzzy feeling. These crisp, delicate yet rich cookies just taste like home. Comfortable Familiar. And that’s exactly what I was going for. It’s a lovely little feeling that does so much for your soul. (Which you can prolong for a while because you can just keep eating and eating these.)
Ok, so take some time to make these, grab a few, a glass of milk, your softest blanket, and curl up for some quality couch time. Trust me, you deserve it.
Peanut Butter Chocolate Chip Oatmeal Cookies
Recipe adapted from Martha Stewart – makes about 6 dozen
- 3 cups old-fashioned rolled oats
- 1/3 cup flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup packed light brown sugar
- 1 cup granulated sugar
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup peanut butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups semisweet chocolate chips
- Preheat oven to 350°. In a medium bowl, stir together oats, flour, baking soda, baking powder, and salt. Set aside.
- Beat sugars, butter, and peanut butter in the bowl of an electric mixer until pale and fluffy, about 5 minutes. Mix in eggs and vanilla.
- On low speed, slowly incorporate the oats mixture just until combined. Mix in chocolate chips.
- Using a 1 inch ice cream scoop, drop balls of cookie dough 2 inches apart on parchment paper lined (or sprayed with non stick spray) baking sheets.
- Bake 13-15 minutes (rotating the pans half way through) until golden brown and set. Let cool on sheets for 5 minutes before transferring to wire racks to cool completely.
Also, why don’t I bake with oats more often? They add so much to a cookie and provide instant feels-like-home warmth in my belly. Like these oatmeal cream pies…perfection.