Peanut Butter Oatmeal Cookies

Sometimes I surprise myself, and not in a good, surprise-party sort of way.

Sometimes I do stupid things, which isn’t news to you (like almost burning down our condo, or regularly burning everything I put in the bottom rack of our devil’s-spawn-of-an-oven, or forgetting the date of my Grandmother’s 101st birthday last month because I can’t remember the difference between the 16th and the 19th).  We’ve all been there.

Sometimes I’m stupid because of the things I don’t do, like stopping after eating 15 Flourless Double Chocolate Cookies, or advertising my cool upside down apron before the whole holiday gift-giving season.  (Next year, I guess.)  So when I finally woke up out of the apparent coma I’ve been in for about ever, I combined the peanut butter and oatmeal cookie together and made a freaking masterpiece.  I’m not kidding.  It’s good enough to make you consider leaving the chocolate chip cookie behind as your go-to favorite… which sounds crazy, I know, but it’s not stupid at all.  Of this I’m sure.

Adapted from allrecipe.com’s recipe..

1 cup peanut butter

1/2 cup butter, room temperature

1/2 cup shortening, room temperature

1 cup light brown sugar, packed

3/4 cup white sugar

2 eggs

3/4 teaspoon vanilla

1 1/2 cups all-purpose flour

2 teaspoons baking soda

1 teaspoon salt

1 cup quick-cooking oats

1/2 cup peanuts, optional for garnish

1. Preheat oven to 350º and line two baking sheets with parchment paper.
2. In a large bowl, cream together peanut butter, butter, shortening, brown sugar, and white sugar until smooth.  Beat in eggs one at a time until well blended.
3. In a medium bowl, combine flour, baking soda, and salt.  Stir into the creamed mixture, then stir in oats until just combined.  Drop by tablespoonfuls onto prepared cookie sheets.  Place a few peanuts on top of each cookie.
4. Bake for 10 – 15 minutes, or until just light brown.  Be careful not to over-bake.  Cool on a cooling rack and store in an airtight container.

Tips:

• Add chocolate or butterscotch chips if you’re feeling frisky.
• Don’t have quick-cooking oats?  Whatever.  If you use old-fashioned, the cookies will taste and feel a little more fiber-y, and if you use instant, well, you probably won’t know oatmeal was even added because it’ll mush itself into the batter.
• For softer cookies, bake for a little less time.  For crispier cookies, bake until a little more golden brown.
• Freeze these puppies for extended eating pleasure.
• Enjoy!

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