These cookies are about knowing what’s right. Knowing that peanut butter and oatmeal and Nutella go so well together. It’s a no brainer. Knowing that I can create my own recipe and it will work because I’ve baked cookies dozens of times now and I understand the ingredients. Knowing when it’s the right time to get in the kitchen and get flour on the floor and on my face because it will just make me feel better. Knowing that it’s ok to make a whole batch of cookies solely as a vehicle for the big scoop of Nutella I want to eat with a spoon. Not knowing what’s the deal with the people I’m sharing them with, but knowing that sharing cookies with them will bring us together. And that’s worth making cookies for.
The point is, I’m starting to know. Recognizing that gut feeling. Figuring it out. Doing something with it. Even if that gut feeling is just about Nutella. That feels like growth to me. And what better way to grow than with awesome cookies in your pocket.
Peanut Butter Oatmeal Cookie Sandwiches with Nutella
- 1/2 cup butter (1 stick), softened
- 1/2 cup peanut butter
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 large egg
- 2 teaspoons vanilla
- 1 1/4 cup flour
- 3/4 cup rolled oats
- 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- Preheat oven to 350°. Line cookie sheets with silpat mats or parchment paper.
- In a small bowl, sift together flour, oats baking powder, cinnamon and salt. Set aside.
- In the bowl of an electric mixer, beat butter and peanut butter with the sugars. Add egg and vanilla, mixing well until combined. Slowly incorporate dry ingredients until dough comes together.
- Form small balls of dough all about the same size and roll them into balls. Place them about two inches apart on the baking sheets and press down on them a little to flatten.
- Bake for 7-8 minutes until lightly golden around the edges. Let cool completely on a wire rack. Once cool, sandwich two cookies together with Nutella. and repeat.
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.
Life is moving at a million miles right now, but I actually love it. There are so many things keeping me on my toes and going non-stop: traveling, time changes, fun little adventures, new friends, new work, catchy pop songs, and (the best thing) the onset of spring weather!
I have so much energy and I’m exhausted at the same time. Which is why I randomly baked 60 of these chocolate chip, pecan, oatmeal cookies the other night. I typically have a pretty early bedtime, but I found myself starting to play around with random ingredients in my pantry and make these little guys around midnight. Maybe it was daylight savings messing with me. Maybe I’ve been itching to get creative in the kitchen. Maybe I wanted a few more hours in the day to listen to “Call Me Maybe” on repeat?
These aren’t the best cookies. I mean, they’re good, just the recipe isn’t anything special, which is why I’m not sharing it. Because that’s not the point. The point is that I love life right now. It’s warm and random and adventurous. Just like the cookies. I love life enough to stay up way past my bedtime and do things I wouldn’t normally do. I love it enough to forget a few blog posts here and there.
And it seriously feels so good.
If I disappear for a little while, don’t fret. I’m just skipping down cherry-blossom lined streets in a flouncy spring dress, shamelessly dancing to One Direction, with an iced coffee and cookie in hand. If anything, it’s all wonderful inspiration – exactly what I need in life and for this space right now.
Before I dive into this post, I want to first say THANK YOU to everyone for the amazing feedback of my Behind the Scenes post on vmacandcheese. A very special thanks again to Victoria for having me! I’m so excited to welcome my new readers, so let’s all share a little treat…
Who doesn’t love an oatmeal cream pie? I mean really. I think it’s the definition of a comfort snack. We ate pretty healthy foods growing up – balanced meals and processed foods in moderation. When I was in 4th and 5th grade my younger brother and I would go to our neighbor’s house after school until our parents got home from work. One of the perks of this situation is that Mrs. Fritz always had Little Debbie oatmeal cream pies stocked in her pantry. It was one of those things that I had never had before and I never ate anywhere else. As soon as we dropped our backpacks, we headed toward the pies. I even loved the crinkling sound of opening its plastic wrapper. It was the perfect individual afternoon treat – sweet and nutty, with a little taste of rebellion.
Every so often I get a familiar craving for an oatmeal cream pie. As part of my new mantra, “just bake it already!” I made them when I was dreaming of something sweet and nostalgic this past weekend. These absolutely did not disappoint. They completely transported me to those after school days, but of course they were even better home made. Please go make these cookies soon…I promise they are perfect.
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon coarse salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon cinnamon
- 1 cup (2 sticks) unsalted butter, room temperature
- 3/4 cup packed dark-brown sugar
- 1/2 cup granulated sugar
- 1 tablespoon unsulfured molasses
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 1 1/2 cups rolled oats (not quick-cooking)
- 8 ounces cream cheese, room temperature
- 6 tablespoons confectioners’ sugar
- Preheat oven to 350°. In a large bowl, whisk together dry ingredients: four, salt, baking powder, baking soda, cinnamon. Set aside.
- In the bowl of an electric mixer, cream the butter, granulated sugar, brown sugar and molasses on high until light and fluffy. Be sure to scrape down the sides of the bowl so make sure everything is incorporated. Add vanilla and beat until combined. Beat in the eggs one at a time. With the mixer on low, slowly add the dry ingredients to the wet ingredients until fully incorporated. Using a rubber spatula, mix in the oats.
- Drop the dough on to a cookie sheet, leaving plenty of room between each spoonful. Bake until cookies are just set at the edges and a bit soft in the middle, about 11 minutes, rotating pans half way through. Leave on sheets to cool for 5 minutes, then transfer to a wire rack.
- For the filling, beat the cream cheese and confectioners sugar in a mixer until light. Spread on half of the cookies and sandwich with the rest.
Oh, and did I wish you a Happy February yet? I guess these heart shaped pies are a bit of a Valentine’s homage (or just a testament of my oatmeal cream pie love). Since I don’t have a Valentine this year, I’m sharing this holiday with a bunch of my favorite bloggers. For the week leading up to the 14th, check back for some seriously amazing guest posts. I’m totally feeling the blogger love this month!