I have a kitten napping on my lap. His name is Stanley. He is my new roomie. I like him. I think I’ll keep him. However, he is quite a hindrance on my activity level. I can’t disturb the cute ball of fur. That would be mean. The lyrics to “Soft Kitty” is running through my head. I watch too much TV.
It took everything I had today to just bake these here cookies. And in the end, I found out that he doesn’t even like cookies. Who doesn’t like cookies?!? He prefers turkey. I can’t make cookies with turkey. Maybe I will give it a try down the road. Thanksgiving is coming up. Weird cat lady here I come.
Yes, I tried to feed him a bit of cookie. I didn’t include any chocolate. Can cats even have chocolate? Are they like dogs? I stuck on the safe side of life and gave him just a plain bite. Maybe he didn’t like it because there was no chocolate …. I can understand that. I’d be picky too.
No matter what Stanley says, these cookies are good. Nice and nutty and dotted with chocolate chips. Seriously, how could you go wrong? Well, maybe if you had a nut allergy these would be wrong for you. And in that case, I feel so sorry for you…a life without peanut butter would be downright horrid.
Nutty Oatmeal Chocolate Chip Cookies
Adapted from Bon Appetit November 2011
Makes 2 Dozen
- 1/3 Cup Smooth Peanut Butter
- 1/2 Cup Toasted Pecans
- 3/4 Cup Light Brown Sugar
- 1/4 Cup Sugar
- 1 Stick Unsalted Butter, room temperature
- 1 tsp Vanilla Extract
- 1 Egg
- 3/4 Cup All-Purpose Flour
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1/2 Cup Old Fashioned Oats
- 1/4 Cup Quick Cooking Oats
- 1 Cup Chocolate Chips
In a food processor, combine the peanut butter and roasted pecans and blend until an almost smooth paste forms. Set aside.
In a small bowl, mix together flour, salt, and baking soda.
In a large mixing bowl, blend together sugars and butter until light and fluffy using an electric mixer. Add vanilla extract and egg and mix until combined. Then mix in the peanut butter/pecan mixture and blend until well combined.
Add dry ingredients and mix to combine. Add both types of oats and mix on high speed for about one minute. Stir in the chocolate chips. Cover with foil or plastic wrap and refrigerate for at least 3 hours.
Preheat oven to 350°F. Line baking sheet with parchment paper. Scoop out cookie dough into rounded balls ( golf ball sized) and place on cookie sheet about 2 inches apart. Bake for 8 to 12 minutes. Remove from oven and let cool on tray for about 3 to 5 minutes and then transfer them to a wire rack to cool completely. Enjoy with a glass of cold milk.