Nothing compares to walking in a Williams-Sonoma shop on a beautiful sunny day like today. Letting my feet patter on their beautiful wooden floors as my parents examine the newest barbecue tools and I head straight towards the wall with all the cookbooks next to the baking accessories…ah. Oh, and of course, taking that last sample of vanilla frozen yogurt on my way to those cookbooks.
On Friday, I engaged in a very simple cookie endeavor: peanut butter oatmeal cookies. I’ve never baked peanut butter cookies before. I’m not exactly the biggest peanut butter fan, but I don’t have anything against peanut butter melting on my warm, morning toast.
The star of the show: organic peanut butter. Don’t laugh. Nearly everything in our house is organic. Organic sugar, organic milk, organic peanut butter, you name it! Oh, and we don’t use vegetable oil either–we use grapeseed oil.
Yeah, we do worry about our health, which is the sole motivation for all of this organic-ness. No, not that shudder-inducing price from the bar code or how hard it is to find quality organic items sometimes. It’s our health.
Peanut Butter Oatmeal Cookies
(Slightly Adapted from Annie’s Eats)
Yield: about 18 sandwich cookies
For the cookies:
¾ cup all-purpose flour
½ tsp. baking soda
¼ tsp. baking powder
½ tsp. salt
8 tbsp. unsalted butter, at room temperature
½ cup creamy peanut butter
½ cup granulated sugar
½ cup light brown sugar, packed
1 large egg
1 tsp. vanilla extract
1 cup rolled oats
To make the cookies, preheat the oven to 350˚ F. Line a baking sheet with parchment paper or a silicone baking mat. In a small bowl, combine the flour, baking soda, baking powder, and salt. Stir together with a fork to blend. In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter, peanut butter and sugars on medium-high speed until light and fluffy, about 2-3 minutes. Blend in the egg and vanilla extract. Add the dry ingredients and mix on low speed just until incorporated. Stir in the oats until evenly blended.
Use a small cookie dough scoop to portion out the dough (about 2 teaspoons), rolling each portion into a ball, and place them on the prepared cookie sheet, a couple inches apart. Bake about 10 minutes, rotating the sheet halfway through baking. The cookies will be light golden brown and slightly puffed. Let cool on the baking sheet 5 minutes, then transfer to a wire rack to cook completely. Repeat with the remaining dough.
It was a nice break, to say the least, from my endless routine of homework. I brought these cookies to the senior home where I volunteer and they were a huge hit again. You have no idea what an enormous ego boost I get when I see the seniors make a long and arduous journey across the room on their aching feet just to get another peanut butter oatmeal cookies.
It’s really quite heartwarming.
And, now, I suppose it’s time to return to the depths of chemistry studying coupled with some..summer songs? Yes, please.