…And because I only worked half a day today, and it was a much needed running-free day, and I had a lovely swim workout instead, and it’s supposed to stop raining tomorrow, and tomorrow is also the start of the NCAA baseball postseason…
Anyways, I decided to make cookies.
And then I took a nap.
Adapted from The Grand Central Baking Book
2 sticks (1 cup) unsalted butter, at room temperature
1 1/2 cups brown sugar
1/2 cup white sugar
1 cup peanut butter
1 tablespoon vanilla extract
1 teaspoon salt
2 teaspoons baking soda
2 1/2 cups flour
3 cups old-fashioned rolled oats
1 1/2 cups chocolate chips
Preheat your oven to 350 degrees.
In a large mixing bowl, or the bowl of a stand mixer, cream the butter and sugars together until light and fluffy. Mix in the peanut butter, vanilla extract, and eggs.
In a separate bowl combine salt, baking soda, and flour. Slowly incorporate the dry ingredients into the wet ones.
Mix in the oats and chocolate chips (you may need to mix this by hand- the dough gets pretty stiff and my KitchenAid was getting pretty full).
Drop the dough by the heaping tablespoon onto a cookie sheet and bake for 8-10 minutes, until edges are golden and the center looks just slightly underdone.
Let cool on a wire rack.