Peanut Butter and Milk Chocolate Chip Studded Oatmeal Cookies

cookienote.jpgWho ever said children weren't very wise?  My son has figured out how to get what he desires through my cookbooks. After I quickly appeased his request for the Baked Banana Doughnuts, he was obviously back in the same book looking for something else to satisfy his cravings.

I found this note on my desk this morning next to the recipe for these cookies. It cracked me up.  I guess it is one way to get your oatmeal.  He thinks like me. How could I not make them.  He's very lucky I keep a very stocked baking pantry.

They were ready when he came home from school. He was happy. It makes me wonder what will be next. I hope it's lobster.

Thank goodness it's the weekend, I can't be alone in the house with these.

Peanut Butter & Milk Chocolate Chip Studded Oatmeal Cookies
Adapted from Bake Sale Recipes

oatmealcookies.jpg1 cup butter, room temperature
1 cup packed light brown sugar
1/3 cup granulated sugar
2 eggs
1-1/2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2-1/2 cups quick cooking oats
1 cup milk chocolate chips
1 cup peanut butter chips

Beat butter, brown sugar and granulated sugar in a bowl until creamy.  Add eggs and vanilla; beat well.  Combine flour, baking soda, salt and cinnamon; add to butter mixture, beating well.  Stir in oats, milk chocolate chips and peanut butter chips.

Drop by rounded teaspoons onto ungreased cookie sheet.  Bake in a 350 degree oven for 10 to 14 minutes or until lightly browned.  Cool for 1 minute and move to a wire rack. 

 

Cathy is currently in the development stages of her vineyard and winery in the Willamette Valley of Oregon.  She is a food writer for Davis Life Magazine and blogs daily about wine, food and everyday living.  She lives with her husband and two sons.  You can visit her at noblepig.com.