That's how long it's been since I last updated this blog.
Oops.
Sorry.
A lot has happened since then:
- We moved back to the US from Korea
- Moved to Las Vegas, NV
- Got a swimming pool! oh yeah!
- Oh, and had a BABY!! Here she is:
(that's K in all her squishy teeny-tiny-baby-ness)
So, I think you can understand my absence!
Here's what brought me back though - COOKIES!
I just made an awesome batch of Oatmeal Peanut Butter Chocolate Chip cookies (yes, that's all ONE cookie) and had to share! The recipe comes from the awesomeness over at
Evil Shenanigans!
Oatmeal Peanut Butter Chocolate Chip Cookies
Recipe by
Evil Shenanigans
Makes 2 dozen-ish
1/2 cup butter, room temperature
1/2 cup sugar
3/4 cup brown sugar
1 egg
1/2 cup creamy peanut butter (I used Skippy)
1 tsp. vanilla extract
3/4 cup AP flour
1/8 tsp. salt
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. cinnamon
2 cups quick cooking oats (I only had rolled oats, so I used that - turned out fine)
1 cup semisweet chocolate chips (I only had milk chocolate chips (random), turned out great)
1. Heat the oven to 375F and line two baking sheets with parchment paper (I used a baking sheet with a Silpat - LOVE that thing!)
2. In the bowl of a stand mixer, using the paddle attachment, cream the butter and both the sugars on medium-low speed until well mixed but not light and fluffy. Add the peanut butter and mix until well blended. Add the egg and vanilla and mix until well combined.
3. In a medium bowl combine the flour, salt, baking soda, baking powder, and cinnamon. Whisk until well combined.
4. Add the dry ingredients to the bowl of the mixer and, on low speed, mix until most of the dry ingredients are combined. Add the oats and chips and mix them in on low speed, or by hand.
5. Scoop the cookies on to the prepared pan by rounded tablespoons. Bake for 9-12 minutes, or until the cookies are lightly browned and puffed.
6. Cool on the pan for 3 minutes before transferring to a wire rack to cool.
Hope to be back soon - until then, have a great day!
