Sunday, June 12, 2011

Peanut Butter and Fudge Oatmeal Cookies

In the interest of full disclosure, I don't love these cookies. Don't get me wrong. They are great with a glass of milk and the peanut butter, chocolate, oatmeal trio is a winner. But there are a lot of other cookies I would reach for first if given a choice. On the other hand, it is the perfect cookie for Tom. And considering the fact that he can't eat starting at midnight tonight until after his surgery tomorrow afternoon, these cookies were made and an empty glass with a slightly white bottom and a small plate with a few crumbs are sitting between us.

The original recipe doesn't call for any flour. Not a sprinkle of it. And, maybe I'm old-school, but you don't make cookies without flour. It might be tasty. But a cookie, it isn't. So I adjusted that slightly. I also made mine much smaller than initially called for. I'd much rather eat 6 small cookies than 2 big ones. You feel like you get more. And its less daunting when you don't have to use both hands to eat.

So without further ado ... the peanut butter and fudge oatmeal cookie.

Peanut Butter and Fudge Oatmeal Cookies (adapted from the kitchn)

1/2 cup unsalted butter, softened
1 1/2 cup creamy peanut butter
1 cup brown sugar
1/4 cup granulated sugar
3 eggs
2 tsps vanilla
4 1/2 cups old-fashion oats
2 tbsps all purpose flour
2 tsps baking soda
1/2 tsp salt

2 cups semi-sweet chocolate chips
1 14 oz can sweetened condensed milk

1. Preheat oven to 350 F. In a large bowl mix together butter, peanut butter, and sugars. Add eggs and vanilla. Stir until completely mixed.

2. In a separate bowl mixt flour, baking soda, and salt. Add oats and flour mixture to peanut butter mixture. Place in the fridge to cool.

3. In a small saucepan over low heat stir sweetened condensed milk and chocolate chips until all chocolate is melted. Turn flame off.

4. On a parchment paper lined cookie sheet, place teaspoon sized balls of dough. Flatten them with your fingers and place a dollop of chocolate in the middle of each. Bake for 10 minutes, until the edges are light brown. Wait 2 minutes and then transfer to a cooling rack.

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