Our pantry was pretty low on both basic and interesting ingredients today. No granulated sugar, no fancy fruits, no cream cheese… Or maybe I was just low on inspiration, as most desserts are made using pretty simple things anyway: sugar, butter, flour. I settled on making peanut butter oatmeal cookies, which are a classic in my mind. They are much heartier and chewier than non-oatmeal cookies and anything with peanut butter as the main flavor is always a plus.
As you can probably tell from the pictures, I made way too many cookies. Even for a household of 6 guys in their mid twenties plus me, this mountain of desserts will probably take quite some time to disappear. I would definitely recommend cutting the recipe in half, unless you are able to pack cookies away like nobody’s business (these cookies were adapted from this recipe, but I didn’t have any sugar).
I just finished wrapping up a whirlwind of interviews these past two weeks–9 interviews over 7 days. Hopefully, I’ll be starting a job soon. Too much free time doesn’t suit me well and not much can fulfill the boredom and lack of meaning of being unemployed. There’s only so much baking (and whatever else) one can do to keep occupied. I really can’t wait to do the whole 9-5 thing (maybe I’ll change my mind once I start), so I’m hoping these interviews work out.
- 1 cup butter, softened
- 2 cups brown sugar
- 2 tsp vanilla
- 2 eggs
- 1 cup peanut butter, chunky or smooth
- 2 cups oats
- 1 cup all purpose flour
- 1 cup whole wheat flour
- 1/4 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- 1 cup semi-sweet chocolate chips
- In a large bowl, mix wet ingredients: butter, brown sugar, vanilla, eggs, peanut butter.
- In a medium bowl, mix dry ingredients: all purpose flour, whole wheat flour, salt, baking soda, baking powder.
- Add dry ingredients to wet ingredients and stir until fully combined.
- Add chocolate chips (optional) and stir.
- Place batter balls 1/2-1 inch in diameter on a cookie sheet and bake for about 15 minutes at 250 F.