I think we all get a little crazy when it comes to cookies.
Don’t you agree?
Some of us like to dip them in milk. Some of us like to eat two ate a time. Some of us like to slather them in peanut butter. Some of us like to heat them up in the microwave. Some of us like to put ice cream in between two cookies and make a sandwich. Some of us like to eat cookies before they’re baked.
No matter how we eat them, I think we can all agree that cookies are amazing.
…I had to add, uh, OATS, to the mix!
I love how oats make cookie batter so thick and hearty.
(Do you see Baxter
Speaking of the Pets, they love cookies just as much as I do. Animal cookies of course. Those Pets won’t stop begging at the pantry door for them!
Another “best thing” about these cookies, they’re double stacked.
Yes, I’m going there!
Not one scoop, but two. You know you’re excited!
Double scooped cookie dough mean double the size of the cookie. These cookies are practically eating up the plate.
Can your cookie do that?
It could if you made these!
Ah to be a cookie.
A hot summer day in the oven = a refreshing dunk in a cold pool of milk.
Lucky cookie. No…wait…cookies swimming in milk means they go directly to my mouth. I’m luckier, I am the Cookie Monster!
Oatmeal Peanut Butter Cup Cookies
adapted from Tracey’s Culinary Adventures
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
3/4 cup granulated sugar
3/4 cup packed light brown sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
2 1/2 cups old-fashioned rolled oats
1 cup mini peanut butter cups
1 cup chocolate chips
Preheat oven to 350 F.
In a medium bowl, whisk the flour, baking soda and salt together. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both sugars on medium speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, then the vanilla and beat until smooth. With the mixer on low, add the flour mixture and beat just until incorporated. Beat in the oats, then the peanut butter cups and chocolate chips.
Use a ice cream scoop to drop two balls of dough (one on top of the other) onto the baking sheets, leaving about 4 inches between them. You’ll want to press the two stacked dough balls down a little to make them one cookie dough ball. Bake for 18-20 minutes, or until the edges are set and golden. Let the cookies cool on the baking sheets for 5-10 minutes, then transfer to wire racks to cool completely.