In the tough times when you want to come back to the states, remember back to January, February, March, all those months where God was pressing in your heart to do something radical for Him.
My friends really speak truth.
Reality check: I have been a bit of a Johnny Raincloud lately.
On the blog, a little. (This came to my attention after I read through a few of my most recent posts and realized they were all stories about my stinky-fish-market-dirty-jeepney-oppressively-hot life in the Philippines. O, woe is me.)
In real life, even more. I have been feeling sick + I long for the comforts of home + I miss my family and friends. Woe is me again.
This whole Philippines thing is a big adjustment, and some of these yucky feelings are normal. Yes. Absolutely.
But I have so many reasons to be thankful. I have enough money to take a taxi whenever I don’t feel like walking. A fridge full of fresh, healthy food. A constant clean water supply. An embarrassing number of shoes to choose from each morning. I wonder what the man on our corner who sleeps on a piece of wood would say if he lived my life for a day. And I mean my “Filipino” life.
I guess I could start with being thankful that I even had the choice to come here in the first place.
So you came here for cookies, and now you feel like you’ve been punk’d.
This is not punk’d. This is a post about cookies.
Know this → I am so thankful for chocolate chip cookies.
And guess what else? I’m thankful for boxed milk. NOT KIDDING. It’s milk that actually tastes like milk. Can you believe such a thing exists? I’m in milk heaven here, especially when I “accidentally” buy non-low-fat milk. Dunking cookies in heavy cream called milk is something I can get behind.
If chocolate chip cookies are a band-aid for the soul and chocolate chip cookie dough is a double band-aid for the soul, I will take both the single and the double, please and thank you. Twice. And with a glass of milk.
These cookies are classic in a way that only peanut butter, oats, and two types of chocolate chips can be classic. And if you’re a nut person, you better add some nuts. I will judge you for sacrilegious cookie behavior, but whatev.
I think we can at least all agree on the {two types of melty} chocolate part, right? Right.
Peanut Butter Oatmeal Chocolate Chip Cookies
- Total Time: 20 minutes
- Yield: 30 cookies 1x
Description
Peanut Butter Oatmeal Chocolate Chip Cookies! These are classic in a way that only peanut butter, oats, and two types of chocolate chips can be classic.
Ingredients
- 1/2 cup butter
- 1/2 cup white sugar
- 2/3 cup unpacked brown sugar
- 1/2 cup smooth peanut butter (chunky is nice too!)
- 1/2 teaspoon vanilla extract
- 1 egg
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup rolled oats
- 3/4 cup chopped milk chocolate (or just chocolate chips)
- 3/4 cup chopped dark chocolate (or just chocolate chips)
Instructions
- Preheat oven to 350 degrees.
- Cream together the butter, white sugar and brown sugar until smooth. Beat in the peanut butter, vanilla and egg until well blended. Combine the flour, baking soda and salt. Stir until just moistened. Mix in the oats and chocolate chips until evenly distributed. Drop by tablespoonfuls on to lightly greased cookie sheets.
- Bake for 10 to 12 minutes in the preheated oven, until the edges start to brown. Cool on cookie sheets for about 5 minutes before transferring to wire racks to cool completely.
Notes
This makes about 25-30 cookies for me.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Dessert
- Cuisine: American
Keywords: peanut butter oatmeal cookies, chocolate chip peanut butter, oatmeal chocolate chip, cookie recipe
These cookies are just what you need. For the rest of your life.