Blogs

Hey Ladies,

First, I want to wish you a Happy Holiday? Don't you just love this time of the year? The other night me and Steve were thinking about how we never want the holidays to end. The home is cozier, the food is tastier, and the memories are that much sweeter. ANYWHO! The reason I am writing this blog (other than to chat with you!) is to thank you for all of the kind words you have shared about our Christmas special featured on the Q. We had such a blast shooting it and we were able take some really great professional photos (something I haven't been able to pull together just yet-- I promise it is next on my list after the laundry!)

So many of you asked for the Peanut Butter Oatmeal Cookies that we made during our Holiday video. I'm sorry it took me a while to get it to you, but it's finally here!! I realize Christmas is technically over, but it's never too late to have delicious cookies lying around the house! 

Enough out of me! The recipe is below! I hope you enjoy and have a very safe, healthy, and happy New Year! 

Peanut Butter Oatmeal Cookies

Ingredients:

•             2/3 cup (58g) old-fashioned rolled oats*

•             1/2 teaspoon ground cinnamon

•             1 teaspoon baking soda

•             1 large egg

•             1 cup (250g) peanut butter at room temperature or cold* (see notes)

•             6 Tablespoons (90g) light brown sugar (see notes)

•             1/2 cup (90g) semi-sweet or dark chocolate chips

Directions:

In a medium bowl, toss the oats, cinnamon, and baking soda together. Set aside. In a medium bowl, beat the egg. Mix in the peanut butter and brown sugar with a large rubber spatula until combined. Pour in the dry ingredients and slowly mix until everything is combined. Depending how thick and/or cold your peanut butter is, you'll have to use some arm muscles. Fold in the chocolate chips.

Chill the cookie dough for 30 minutes.

Preheat oven to 350F degrees. Line two large baking sheets with silicone mats or parchment paper. Scoop the dough, about 1.5 Tablespoons each, onto prepared baking sheet. Bake two batches - 7 cookies on each baking sheet. Gently press down on the dough mounds with the back of a spoon to slightly flatten as pictured in this recipe. If you find the cookie dough balls are oily-looking from your peanut butter, blot each with a paper towel.

Bake for 9 to 10 minutes. The cookies will look very soft and underbaked, but that's ok. For crispy cookies, bake for up to 12 minutes. Sometimes I press a couple more chocolate chips into the tops of each cookie immediately after coming out of the oven. This is optional and only for looks!

Allow the cookies to cool for 10 minutes on the baking sheet before transferring to a wire rack to cool completely. Cookies stay fresh stored covered at room temperature for up to 7 days, if they last that long! Cookies freeze well, up to 3 months.

*Gluten intolerant readers: make sure your oats are certified gluten free.

*I typically use 3/4 cup of oats in these cookies, however 2/3 cup makes the cookie dough a little easier to handle and the baked cookies less crumbly. Make sure you use old-fashioned oats, not quick oats.

*About the peanut butter: you may use homemade, natural, or commercial peanut butter, however the type you use will alter their texture slightly. I found the best texture was with 1 cup of my homemade honey roasted peanut butter or 1 cup Skippy Natural Peanut Butter. If using my homemade peanut butter, make sure it is at room temperature or cold. Freshly processed, it's quite warm and you do not want to use warm peanut butter in the cookie dough. If using natural brand peanut butter: be sure to stir in any excess oil on top and get it completely mixed in. Otherwise, your cookies will spread. An equal amount of almond butter may be used instead of peanut butter.

*About the sugar: you may use white sugar instead, but keep in mind you'll lose the mild molasses flavor from brown sugar. If the peanut butter you are using is not sweet and on the salty side, increase brown sugar to 1/2 cup.