I have been having a hard week.
Just… a lot of things. A lot of things going on.
I feel like I start every post these days with “OMG SO MUCH IS HAPPENING WHY IT DO THIS?”
This year is just my year of funk. Funk like the stinkiness, not like the music.
The music would be way more fun.
But it’s okay because tomorrow I will be face deep in thanksgiving foods.
I’m really good at drowning my sadness and stresses in food.
I’m making pumpkin pie tonight to take to my in-laws for Thanksgiving! Hopefully I won’t feel too stressed out to take photos of the whole process so that I can share it with you folks.
Or feel too insistent on shoving it in my face before I manage to snap a picture.
I kid, I would never mess with Thanksgiving dessert.
Although it is tempting as the cookies in this post are already all gone.
And the halloween candy is running thin.
Haha.. I’m totally lying, there are two bags of Halloween candy floating around. But I think approximately 86% of it is Hershey bars which I am not really a fan of.
My teeth are starting to feel fuzzy though from grabbing a package of sour patch kids every time I walk by the kitchen counter. Probably should reduce that down to every other time.
Also getting a serious case of sore-roof-o’mouth, dealt with by sour candy and captain crunch consumers the world over.
These cookies were a welcome break from my tiny, mistempered, gummy children. Oats and nut butters, I could almost convince myself they were healthy.
I need to be healthier.. as mentioned earlier, I tend to consume a lot of food when feeling off.
Also I shop a lot.
Sorry bank account and metobolism, we’ll all feel better soon!
Peanut-Pecan Butter Oatmeal Cookies
Adapted from epicurious.com
I found Quick Cook Steel Cut Oats at Trader Joe’s and used them in this recipe because I LOVE steel cut oats, but can never bake with them because they take so darn long to go from rock hard nuggets to consumable goods. “Quick cook” here is a godsend, making them viable for baking! However, I would STRONGLY advise against using normal steel cut oats as I am pretty sure they will provide an undesired texture in your cookie.
- 1/3 cup smooth peanut butter
- 1/3 cup pecans, toasted, cooled
- 3/4 cup all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/2 cup sugar
- 1/2 cup (packed) light brown sugar
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 teaspoon vanilla extract
- 1 large egg
- 1/2 cup old-fashioned oats
- 1/4 cup quick cook steel cut oats (I found mine at Trader Joe’s. If you can’t find any, replace them with quick-cooking rolled oats)
- 4.5 oz bittersweet chocolate chunks (This is just the amount that was in my pantry, but I liked how it was enough to have an even spread of chocolate, but not enough to overpower the nut butter or the oatmeal. However, feel free to make it an even 5 oz if that’s easier for you.)
- Combine peanut butter and pecans in a food processor and purée until almost smooth.
- Whisk together flour, baking soda, and salt in a small bowl.
- Using an electric mixer, cream together sugars and butter in a large bowl until fluffy, about 3 minutes. Add nut butter mixture and vanilla; beat to blend well. Beat in egg. Add dry ingredients and mix until well combined. Add both oats. Continue to blend at high speed for 1 minute. Mix in chocolate with on/off pulses of the mixer, or with a wooden spoon.
- Cover bowl with plastic wrap and refrigerate for at least 3 hours. (I refrigerated them overnight.)
- Arrange racks in upper and lower thirds of oven; preheat to 375°. Line 2 baking sheets with foil or silicone mats. Scoop rounded balls of dough (1 rounded tablespoon each) onto cookie sheets, spacing 1.5-2″ apart. Bake until light golden, 8–10 minutes (rotate baking sheets 180 degrees halfway through baking).
- Let cookies cool on sheets for 2 minutes. Transfer to wire racks to cool completely.
Makes approx. 30 cookies