Peanut Butter & Oatmeal Cookies

Who craves warm cookies on a hot summer day?!!!  Well I did, so I decided that I should try making some from scratch because it had been may too long since I attempted this and I had the time this afternoon.  I used a recipe book that belongs to Rob (yes, he owns one...his mom gave it to him when he moved out on his own for the first time!)  It's actually a great recipe book for first time cooks and bakers alike as the recipes are easy to follow, the sections are well defined and there are many chapters about things like: substitutions, cooking basics, information on eggs, herbs, sauces and food storage.  The book is called "Better Homes and Gardens Cook Book."

Today I went for the Peanut Butter-Oatmeal Rounds:

3/4 butter (I used non-salted, softened)

1/2 peanut butter (I got some smooth PB at Kardish bulk foods)

1 cup granulated sugar

1/2 packed brown sugar

1 tsp baking powder

1/2 tsp baking soda

2 eggs

1 tsp vanilla

1 1/4 cups all-purpose flour (I used whole wheat flour for the 1/4 cup)

2 cups rolled oats

It seems like a long list, but you probably have most of this stuff in your cupboards!  Thanks to my Uncle Cam and Aunt Lynda, I have a gorgeous Kitchenaid Mixer (wedding gift) which really makes making cookies, cakes and breads easier.  Throw the peanut butter and softened butter in the mixer on low setting (2) for about 30 seconds until blended. 

In another smaller bowl, mix the sugars, baking powder and soda together and then add them to the PB mixture. 

Make sure to scrap down the sides as it blends to get it all well combined.  Now add the 2 eggs and vanilla as well. Then slowly add the flour mixture (1 cup flour + 1/4 cup whole wheat flour) followed by the rolled oats.

At this point, you can see that I added some butterscotch chocolate chips as well...I figure if you're going this far already...why not, right?!

When it's all nicely combined, prepare your two baking sheets.  I used two stoneware pans, so I should have watched the timing a little better because they tend to cook faster.  You can use parchment paper on regular cookie sheets.  Drop a teaspoon-sized ball of dough every 2 inches until you cover the sheet.

 Bake the dough for 8-10 minutes so that they are chewy when cooled.  Or, if you're not the best baker, like myself, cook them for 10 minutes because you think they don't look quite ready yet, and then end up with delicious, but crunchy cookies!!! Oopsies!

I have a feeling that they will get eaten anyways!  I great treat with ice cream on a sunny afternoon.  ENJOY!