Tuesday, August 28, 2012
peanut butter-oatmeal chocolate chip cookies
You know that scene from My Big Fat Greek Wedding where Toula says, "My dad believed in two things: That Greeks should educate non-Greeks about being Greek and that every ailment from psoriasis to poison ivy can be cured with Windex"?? Well, seeing as I'm not Greek, I can't really weigh in on the first half of that statement. But, I do have a challenge for him regarding the second half. Multi-purposeful and exciting as Windex is, America's most beloved glass cleaner simply doesn't compare to the therapeutic effects of this: chocolate and peanut butter. Having a stressful day at work? They can sooth the soul. Healing from a breakup? They work wonders on a broken heart. Rainy days and Mondays got you down? They're comfort food at its best. Celebrating a special milestone? They bring the party.
Having to work the night shift at work all of last week, I decided that a little pick-me-up was in order for my weary coworkers. And, wanting a recipe that wouldn't require a trip to the store, I settled on these. I'm pretty sure my colleagues approved of the choice considering how fast these babies disappeared from the plate. Combining all the goodness of peanut butter, chocolate, and oatmeal - these cookies are most definitely the cure for stress and fatigue...and possibly even psoriasis and poison ivy.
Peanut Butter-Oatmeal Chocolate Chip Cookies
Yield 2 dozen
1 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, at room temperature
1/2 cup creamy peanut butter
1/2 cup granulated sugar
1/3 cup light brown sugar
1/2 teaspoon vanilla extract
1/2 cup rolled oats
1 cup semisweet chocolate chips
Preheat the oven to 350°.
Whisk together the flour, baking soda, and salt. Set aside.
On medium speed, cream together the butter, peanut butter, sugars, and vanilla, about 3 minutes. Add the egg and beat to combine. On low speed, slowly add the flour mixture until just combined. Stir in the oats and then the chocolate chips.
Drop by heaping tablespoons about 2 inches apart onto a parchment paper- or silicone mat-lined baking sheet. Bake for 10 minutes or until the cookies are lightly golden. Cool completely on the baking sheet before storing in an airtight container.
From Brown Eyed Baker