This week was busy. The proof? The kitchen floor needs cleaning and there is a pile of unfolded laundry on the couch. For Mother's Day Martha was recommending Heart Shaped Egg in the Hole and Chocolate Peppermint Tarts with Currants and Berries. Is this woman for real?
We need to make something that doesn't make us feel completely inept. And by golly, we want it to remind us of mom, not Emily Gilmore or Mrs. Thurston Howell.
And nothing says mom more than a plate of cookies hot out of the oven for no reason at all. The chewy warmth and the way the house fills with the smell of baking cookies makes us feel at home.
It is with a good old-fashioned cookie recipe, that isn't too fussy, that Martha shines. Between the recipes both ridiculous and complicated - Martha really does know cookies. So today, we're trying out Peanut Butter Chocolate-Chip Oatmeal Cookies
The recipe includes 3 cups of rolled oats, ½ cup of natural peanut butter, and 2 cups each of peanuts and semisweet chocolate chips. (We opted to use only 1 cup of peanuts.)
To make the cookies begin by stirring together oats, flour, baking soda and baking powder. Set aside. In the bowl of an electric mixer add butter, brown sugar, granulated sugar and peanut butter and mix until pale and fluffy. Beat in eggs and vanilla. Then lower speed and add the oat mixture just until blended. Finally, by hand, mix in the peanuts and chocolate chips.
Scoop rounds of cookie dough onto a parchment-lined baking sheet for 13-15 minutes in a 350 degree oven.
The cookies are crisp, delicate, and the peanut butter gives them a smidge of rich depth. They are nutty and chocolate-y and the oats add just enough chewy texture. We think they were better a little on the lighter side - so don't let them crisp up too much in the oven. Definitely worth pouring a glass of milk for.
We may never seem to get the laundry done or have the kitchen clean, but we can make cookies, and damn it Martha - that is a "good thing".