Many moons ago I made you chewy oatmeal cookies.
Long ago and far away (what? not really.) I made you peanut butter cookies.
Most of you are smart (er than me) and already combined the two… and while I’m a little late to the game I’d like to ask you a question: can I come live at your house? I promise not to act like a total stooge.
These cookies are a complete copout because they are just a marriage of those other flavors I’ve made. Simple, easy, copy cat. But sometimes… sometimes I just can’t think of anything else. Sometimes my brain is mush. I walk around in a fog. I mix whacked out ingredients like cheese and something that doesn’t go with cheese. (Which, let’s be honest… is nothing.) Sometimes I just can’t think of anything to make. The ship has sailed.
I also whine about it a lot.
I definitely don’t hide the fact that I’m unequivocally annoying.
You’re so lucky you’re not here.
I’ve been feeling a little lost in the baking department lately. My brain is devoid of any interesting creations and my last batch of cupcakes exploded then sunk in the middle. And the truth is, even though my teeth could not possibly get any sweeter, I prefer cooking over baking. I loathe… and I mean loathe… following directions. Hence my cupcakes’ sunken explosion. And last week’s sexy 1990s-inspired trifle, complete with Cool Whip in the instructions. And my copout cookies that I only made for you… my invisible internet friends. Oh! I guess I also made them for my visible friends (read: blood relatives) during game day yesterday… but here in Pittsburgh can we even say we watched a game?
That’s what I thought.
White Chocolate Peanut Butter Oatmeal Cookies
[adapted from the giant rainbow cookies]
makes about 18 cookies
1 1/4 cups all-purpose flour
1 cup of old fashioned rolled oats
1/2 teaspoons baking soda
1/4 teaspoon salt
8 tablespoons of unsalted butter, melted and cooled
6 tablespoons of creamy peanut butter, melted and cooled
1 cup brown sugar
1/2 cup granulated sugar
1 egg + 1 egg yolk, at room temperature
2 teaspoons vanilla extract
1 cup white chocolate morsels/chunks
1/2 cup peanut butter morsels
Preheat oven to 325 degrees F. Add butter and peanut butter to a microwave safe bowl, and heat in 30 second increments until melted. Let cool completely.
Mix the flour, oats, salt and baking soda in a bowl and set aside. In another bowl, mix the cooled butter/peanut butter and sugars until they are combined. Add the egg, egg yolk, and vanilla and stir until mixed. Gradually add dry ingredients and mix until a dough forms – it will look crumbly at first, but it will come together. I even used my hands to bring it all together. If necessary, add 1-2 teaspoons of milk, but I did not need this. Fold in white chocolate and peanut butter chips.
Shape the dough into a ball the size of a golfball. Place on a baking sheet two inches apart and bake for 10-12 minutes or until the edges are slightly brown. The centers should be soft and slightly puffy. Do not over bake. Let cool completely then dig in!
Oh and P.S.: these cookies taste good.