Peanut Butter Oatmeal Cookies are chock-full of oats, chunky peanut butter, and mini chocolate chips. These cookies are best with a cold glass of your favorite milk. You can even warm them in the microwave for a few seconds, for a fresh-from-the-oven taste!
This weekend was supposed to be a fun one. It was supposed to be our reward for tightening our collective family belt for the past couple months. It was supposed to be my escape after a grueling 48-hour work week. But on Friday, the weather got rather crazy.
That was the scene as I left work on my lunch break. And as I drove home, it only got worse. We all thought it was hail, because we were under the impression we were supposed to get rain/thunderstorms in the morning, and after sundown, things would switch over to snow. Winter Storm Xanto decided to start things early.
No, what that “hail” actually is, is something called “graupel.” Graupel are snow pellets, extremely cold water droplets that collect and freeze on falling snowflakes. It piled up, and felt like walking on a carpet of Dippin’ Dots. And it got really windy.
We were supposed to go to Omaha for the weekend. About a month ago, after we’d scraped together money for taxes (we had to pay in this year), I bought us tickets to see The Mads Are Back, since this time, they were a little closer to home. We saw them last July, during one of the many trips to Ohio, and it happened to coincide with Jay’s birthday.
It was also going to be my reward for an hellacious work week. I recently switched to a 10-hour/4-day work week, with Fridays off. Except during busy season – And we just wrapped up Spring Rush. I won’t have to work 48-hours/week again until Fall. Not unless I want to for some crazy reason, like all the travel I have coming up.
So Thursday night, knowing that this blizzard was bearing down on us, I texted my sister-in-law to tell her we weren’t coming down, and I cancelled the hotel reservations. I also figured I’d just eat the tickets to see The Mads, but my sister-in-law found someone to take two of the three, so it wasn’t a total loss. Friday, I went to work, and once my shift was done, we popped out to the store to get a bunch of food, because we weren’t leaving the house until the blizzard was done. We woke up Saturday morning to this:
Somewhere in there is my driveway. And it was pretty much like that all day on Saturday until maybe 5 or 6. Sunday, everyone started to dig themselves out, but we didn’t need to go anywhere, so we didn’t. I opted to bake cookies. I looked at several recipes for a couple different things, but a lot of what I wanted to make (doughnuts) involved heavy cream or cream cheese – Two ingredients I neglected to pick up at the store.
But I had all the ingredients to make these cookies, which kept the claustrophobic feelings at bay. We were all starting to get a little cabin-feverish by Sunday evening.
But we had cookies. These are hearty cookies. Cookies deserving of a cold glass of milk. Cookies that are more like a snack than a dessert.
I’d forgotten I’d made these once before. I used browned butter in those cookies. I didn’t use browned butter this time, as I had completely forgotten I made these way back when, but I also felt a little deja vu when I was putting them on cooling racks. No matter the butter, these are still a tasty cookie.
- 3/4 C (1 1/2 sticks) unsalted butter
- 1/2 C crunchy peanut butter
- 1 C sugar
- 1/2 C packed light brown sugar
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 2 large eggs
- 1 tsp. vanilla extract
- 1 1/4 C flour
- 2 C old-fashioned/rolled oats
- 1 C mini semi-sweet chocolate chips
Preheat the oven to 375 degrees F. Line several baking sheets with parchment paper and set aside.
In the bowl of a stand-mixer fitted with the paddle attachment, combine the butter, peanut butter, sugars, baking powder and baking soda. Mix on medium speed until combined, scraping down the sides of the bowl as necessary.
Add the eggs one at a time, mixing until just combined. Add the vanilla and mix just until combined.
Drop the speed to low, and begin adding the flour a little a time, mixing just until combined. Add the oats, and mix 20-30 seconds, until combined. Add the chocolate chips, and mix 20-30 more seconds.
Using a small scoop, place the dough on the prepared baking sheets 2 inches apart. Bake for 10 minutes or until the edges are lightly browned. Cool 5 minutes on the baking sheet, then cool completely on a wire rack.