There comes a time in your life when opportunity comes a-knockin’ and you are faced with two choices:
- Ignore it and spend your days wondering “what if”
- Seize it, run with it, and don’t look back
For me, re-entering the work force 2 ½ years ago was that opportunity – and presented the chance to reclaim my confidence and self esteem……..because after being a stay-at-home mom for 13 years, both were in need a serious boost.
After all, I do have a name other than “Sabrina and Alexander’s mom”..
However, one of the benefits to working again (aside from socializing and a paycheck) is having a new, unbiased audience to try out recipes on.
(insert evil laugh here..…..mwah ha ha ha ha ha!!!)
** ahem **
One day, after a discussion with a customer about favorite cookie flavor combinations, I was inspired to try out this recipe. Because any time peanut butter is involved, I am all in.
Oatmeal Peanut Butter Chocolate Chip Cookies
The verdict on these? Well, I received a text message a few hours later from the aforementioned customer stating that they were the best cookies he’d ever had…. and anytime I felt an urge to make more he would be more than happy to do the honorable thing and take them off of my hands for me.
What he doesn’t realize is that he’s going to have to arm-wrestle me for them first. 🙂
Oatmeal Peanut Butter Chocolate Chip Cookies – adapted from Evil Shenanigans
½ cup butter, room temp
½ cup granulated sugar
¾ cup firmly packed brown sugar
½ cup peanut butter, creamy or chunky
1 tsp vanilla extract
¾ cup flour
½ tsp baking soda
½ tsp baking powder
½ tsp ground cinnamon
2 cups oatmeal
1 ½ cups chocolate chips
Preheat the oven to 375 degrees. Whisk together the flour, baking soda, baking powder, cinnamon and oatmeal and set aside.
Using an electric mixer, beat together the butter and both sugars until well blended. Beat in the egg, then the peanut butter and vanilla. Add the dry ingredients and mix just until combined. Add the chocolate chips and mix on low speed until mixed through.
Drop the dough onto parchment lined baking sheets (I use a #30 cookie scoop) and bake in the preheated oven for 10-13 minutes, or until the cookies are lightly browned and just set in the middle. Baking time is approximate, depending on how large or small the cookies are shaped.
Allow the cookies to cool on the baking sheet for a few minutes, then transfer to a wire rack to finish cooling completely.