So the other night it snowed here. Not much, just enough to cover the grass. Last year at this time we had two feet of snow and my husband's cousin was stranded at our house with her husband and newborn baby. Not that I minded getting a few baby snuggles in. :)
The first snow this year got me in a baking mood so my daughter and I made a glorious mess in the kitchen making banana bread and cookies.
These cookies take your basic oatmeal cookie to a whole new level. We're talking peanut butter in the batter and mixed in toffee chips and coconut. There's something so perfectly cozy about baking cookies
and then eating five of them when the weather's nasty outside.
I've made these before but this time I finally remembered to write down the recipe. :)
Peanut Butter Oatmeal Cookies
3/4 c. butter, softened
2/3 c. peanut butter
3/4 c. sugar
3/4 c. brown sugar
2 tsp. vanilla
1 2/3 c. flour
1 tsp. baking powder
1 tsp. baking soda
2 c. oats (I usually use the quick-cooking variety because it meshes into the cookie better)
1 c. toffee pieces
Preheat oven to 375. Line a baking sheet with parchment paper or a silicone baking liner.
In a large bowl, beat together butter and peanut butter. When creamy, add in sugars, eggs and vanilla. Pour in flour, baking powder and baking soda. Blend until well-combined. Remove beaters and fold in oats and toffee pieces.
Drop by rounded tablespoonfuls onto the prepared baking sheet. Bake for 8 minutes or until the cookies are still soft but starting to turn golden brown. Allow them to rest on the cookie sheet for two minutes before you remove them and place them on a cooling rack.