November 17, 2011

PB Oatmeal Cookies

Mmm mmm. I love peanut butter and I love oatmeal. So why not combine them in a yummy cookie? Here's the recipe, which was taken from Martha Stewart's website:

Peanut Butter Oatmeal Cookies

3 cups old-fashioned rolled oats
1/3 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon coarse salt
1 cup packed light-brown sugar
1 cup granulated sugar
1 cup (2 sticks) unsalted butter, softened
1/2 cup natural peanut butter (I used regular)
2 large eggs
1 teaspoon pure vanilla extract
2 cups salted whole peanuts (I omitted these)
2 cups semisweet chocolate chips (I used raisins)

Preheat oven to 350 degrees. Stir together oats, flour, baking soda, baking powder, and salt in a medium bowl; set aside.
Put sugars, butter, and peanut butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 5 minutes. Mix in eggs and vanilla.
Reduce speed to low. Add oat mixture, and mix until just combined. Mix in peanuts and chocolate chips.
Using a 1 1/2-inch ice cream scoop, drop balls of dough 2 inches apart on baking sheets lined with parchment paper.
Bake cookies, rotating sheets halfway through, until golden brown and just set, 13 to 15 minutes. Let cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks to cool completely. Cookies can be stored in airtight containers at room temperature up to 2 days.

I'm leaving you with this beautiful song. It's a cover of an original song by Cherry Ghost but it is so beautifully sung by Birdy. And the lyrics... wow.

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