I never made any New Year’s resolutions, so that’s probably a good thing right about now.
Today I don’t think I have much to say, except I LOVE THESE.
I literally just pulled these babies out of the oven (time difference, remember?) and as predicted, they are so warm and gooey and peanut butter-licious. I actually didn’t have to predict anything – I knew they would the best ever because I derived them from my all-time favorite cookie recipe which I’ve made one million times and they always turn out. So adding some more candy and a spoonful more peanut butter could only mean one thing: melted chocolate all over my face. Gets me every single time.
Today I had a horrible passing hypochondriac-ish thought that I might be allergic to peanut butter because I’ve had a weird itchy forehead lately, and I was trying to think of things that I’ve been overdoing it on, and then I remembered how we have FOUR JARS OF PEANUT BUTTER in our fridge right now.
But there are some things a hypochondriac just knows. Like I know in my heart that I’m not allergic to peanut butter. I love these too much for that to be true.
On the other hand, if there are any doctors or medical peeps reading, feel free to give me your alternate diagnosis for my itchy forehead. Are itchy foreheads normal?
Annnnd this is the sign of too much sugar to the brain: talking about an itchy forehead on a food blog post. Sometimes I don’t know how I am getting you guys to keep coming back.
So I think I’ll stop talking.
The cookies speak on their own.
Let them speak to you.
- ½ cup butter
- ½ cup white sugar
- ⅔ cup unpacked brown sugar
- 2/3 cup smooth peanut butter (chunky is nice too!)
- ½ teaspoon vanilla extract
- 1 egg
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2/3 cup rolled oats
- 1 cup each M&M’s, chopped dark chocolate, chopped Butterfinger
- Preheat oven to 350 degrees.
- Cream together the butter, white sugar and brown sugar until smooth. Beat in the peanut butter, vanilla and egg until well blended. Combine the flour, baking soda and salt. Stir until just moistened. Mix in the oats and candies until evenly distributed. Drop rounded spoonfuls on to lightly greased cookie sheets.
- Bake for 8-10 minutes in the preheated oven, until the edges start to brown. Cool on cookie sheets for about 5 minutes before transferring to wire racks to cool completely.
The butterfinger gets a little weird right out of the oven. It’s kind of chewy and hard to eat. Don’t worry – it will re-crispify when it cools.
Wait, I didn’t even talk about the dough.
Don’t forget to sample it.