Just a quick post to say that I spent my Saturday being a laaaaaazy sack of good-fer-nothin'. And man, did it feel good.
Our home currently contains new batches of cookies and biscotti (this time white chocolate macadamia--yum!), as well as an additional four-legged friend whom we are looking after while his humans are on their honeymoon. Let me tell ya, it's hard to be productive when you're surrounded by sleepy dogs and an endless supply of baked goods. It is a miracle that I found enough motivation to drag my bummin' behind to the gym this afternoon. A marvel, I tell you.
I'm currently drafting about three different blog entries, but none are finished, so for the interim day or so I thought I might post another recipe. This one is in my regular cookie-rotation, and one of Dr. D's faves. I typically make a vegan alternative so we can share with friends (just substitute butter with margarine and eggs with unsweetened apple sauce), but these consistently come out well, vegan or otherwise.
Peanut Butter Chocolate Chip Oatmeal Cookies3/4 cup butter
1/2 cup white sugar
1 cup brown sugar
1 3/4 cup flour
1/2 tsp. baking soda
3/4 cup peanut butter (chunky preferable)
1/4 cup water
1 tsp. vanilla extract
2 cups quick-cooking oats
1 cup chocolate chips
Preheat oven to 350 degrees. In large bowl, cream together butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in peanut butter, water, and vanilla. In separate bowl, combine flour, baking soda, and salt; stir into creamed mixture until blended. Mix in oats and chocolate chips. Drop by spoonfuls onto ungreased baking sheets. Bake for 14-16 minutes. Yields approximately 42 cookies.
But maybe before you try your hand at this recipe, you should come take some of this mountain o' baked goods off our hands. Please...?