Tuesday, January 12, 2010
There's No I in Team, But There's Peanut Butter
There's been a lot of debate lately over Team Edward versus Team Jacob. Personally, I'm all about Team Peanut Butter. It's delicious, nutritious, plays well with others, and is convenient for a quick lunch or even a spoonful for a snack.
In our house, given the choice of candy-coated snack food, Reese's Pieces always wins. What a wonderful surprise to receive in my Christmas stocking this year a package of mini-Reese's pieces. Baking opportunity! And what to put it in? Cookies - duh!
These terrific cookies I adapted from Jumbo Empanadas' Team Cookies. They're stuffed with tasty ingredients, moist, but not gooey, and the perfect size to tuck into a lunch bag or take as a team snack. Join Team Peanut Butter -why waste time mooning over mythical creatures of fiction when you could be spending that time making these cookies?
- adapted from Jumbo Empanadas ( a wonderful, though sadly dormant blog)
1 cup crunchy peanut butter
1 cup butter, at room temperature
1 cup white sugar
1 cup brown sugar
1 tsp vanilla extract
2 cups rolled oats
1 cup white whole wheat flour
1-1/2 cups all-purpose flour
1 tsp baking soda
1 tsp salt
3/4 cup Reese's mini pieces
1/2 cup semi-sweet chocolate chips
1- Preheat oven to 350 deg. Prepare cookie sheets with parchment paper.
2- In the bowl of an electric mixer cream together the peanut butter, butter, and sugars.
3- Add in the eggs, one at a time, then add the vanilla.
4- In a separate bowl, combine the oats, flours, baking soda, and salt. Whisk to combine. Gradually add the dry ingredients to the peanut butter mixture and stir until blended.
5- With a wooden spoon, stir in the Reese's pieces and chocolate chips.
6- Scoop 1" balls of dough onto the prepared cookie sheets and bake for 9-11 minutes, just until the edges of the cookies have begun to turn golden brown and the tops have set.
7- Allow the cookies to sit on the cookie sheets for 2 more minutes to finish cooking, then remove them to a wire cooking rack.