Meet my puppy! The love of my life… Tory.
She has a nice big belly full of dry oats right now. I was just finishing dumping the last of the oats into the batter yesterday when I accidentally knocked the whole container onto the floor! I get into this ‘baking zone’ when I’m in the kitchen where I pretty much pay attention to nothing besides my cookies. I see only in chocolate and flour. So that burner I accidentally left on? I’ll probably put my hand on it. Or that shoe on the floor? I’ll trip. But my cookies will be FA-BU-LOUS.
You would have thought I dropped a whole box of dog treats or a a hunk of bacon or anything besides dry oats…It was like she was a barn animal. Tory shot into the kitchen and started nosing around in the loose oats like we hadn’t fed her in days.
She’s lucky she’s cute. Very lucky she’s cute.
And she’s even luckier that we had some instant oatmeal packets in the pantry to use. Which, by the way worked perfectly fine. I don’t recommend you substitute instant for quick cook oats, but in a pinch you can definitely thrown in a few instant and be ok.
- 3 eggs
- 1 1/4 cups packed light brown sugar
- 1 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1 12-ounce jar creamy peanut butter
- 1 stick butter, softened
- 1/2 cup multi-colored chocolate candies
- 1/2 cup chocolate chips
- 2 teaspoons baking soda
- 4 1/2 cups quick-cooking oatmeal (not instant)
1. Preheat the oven to 350 degrees F and line cookie sheets with parchment paper or nonstick baking mats.
2. In a large mixing bowl, combine the eggs and sugars. Mix well. Add the salt, vanilla, peanut butter, and butter. Mix well. Stir in the chocolate candies, chocolate chips, baking soda, and oatmeal. Drop by tablespoons 2 inches apart onto the prepared cookie sheets.
3. Bake for 8 to 10 minutes. Do not overbake. Let stand for about 3 minutes before transferring to wire racks to cool. When cool, store in large resealable plastic bags.