At the age of 37, I’ve finally realized the treat that truly floats my boat is something baked—more specifically, cookies and brownies. Even more specifically, freshly baked cookies and brownies.
Either my tastebuds have matured or the Twix, Reese’s Peanut Butter Cups and Peanut Butter M&Ms have become stale in my not-so-secret stash. (Trust me, they aren’t stale; they don’t sit around long enough. It isn’t called an emergency supply for nothing.)
The other day I was craving (yet again) a batch of freshly baked cookies and scoured Pinterest for a cookie recipe that had a combination of three important things: ease, speed (i.e., no overnight refrigeration of the dough) and required ingredients on hand. I also wanted chocolate chips. And peanut butter. Oooh, and oatmeal!
I totally found it: Peanut butter oatmeal chocolate chip cookies.
Maybe it was because I had such high hopes for these cookies from Brown Eyed Baker that they didn’t live up to expectations. While they were good, they definitely aren’t my favorite peanut butter-infused cookie. They weren’t moist enough and I could barely make out the oatmeal. And I like oatmeal. Sadly, this recipe won’t be added to my monstrous recipe binder.
Of course, they look pretty tasty:
Don’t get me wrong. I still ate over a dozen of these cookies. We’re talking baked goods. With chocolate. And peanut butter. And oatmeal.
And I experience some sort of emergency requiring some sort of treat on a daily basis.
What you’ll need for the original recipe:
Semisweet chocolate chips
Previous pinned & prepped recipes:
- Copycat Chick-fil-A nuggets
- Slow cooker angel chicken
- Slow cooker chicken & dumplings
- No-bake peanut butter s’mores bars
- Tomato basil Parmesan soup
- Chocolate chip cookie n’ Oreo fudge brownie bar