Who 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
1 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.