I’ve rolled up my sleeves and taken on a more active role in the baking department lately, and this morning I made a batch of delicious ‘Oatmeal, Chocolate Chip and Peanut Butter Cookies’ that my wife found on ‘Bare Feet in the Kitchen dot com.’  I have the advantage of having my wife assisting me in finding the recipes, and making sure I don’t go ‘rogue’ with the ingredients, as I often feel like winging it and not following the recipes closely.  🙂

As it turned out, I insisted on adapting this recipe to using all ‘chunky’ peanut butter, which turned out very well, but required careful pressing of the cookie dough into small 1″ balls, because they crumbled and fell apart if I tried to roll them in my hands.  The peanut chunks and chocolate chips are too slippery to adhere together well, and the only way to use all chunky peanut butter is to press the dough together tightly.  The result is an oatmeal, chocolate chip cookie with tons of peanut butter crunch!

I baked them for 13 minutes for the first batch, but after that, it took only 11 minutes or so for the following batches.  The round cookie dough balls didn’t spread or collapse during baking, so they needed a slight tap with the spatula to spread them out a little prior to cooling. This recipe made 59, 2″ cookies for me, and they’re fabulous – crisp on the outside, and soft and gooey on the inside – enjoy! ☼ 🙂