I have a confession . . . I have become a cookie monster. It’s true. Morning, noon or night, if you hand me a cookie, I am a happy girl. I know, I know, eating cookies is a bad habit but I just can’t help myself. When I first got married I couldn’t bake and barely knew how to turn my oven on. Now, years later with plenty of practice, I am proud of my baking abilities. I am an extremely competitive person (another bad habit) and baking has become somewhat of a sport to me. My cookies have to be just right or I start over and try again. When the perfect cookie comes out of the oven it’s like knocking down a three pointer at the buzzer. She stirs, she bakes, and she scores! Is it weird to get excited over baked goods? I wonder if by confessing, my inner monster will want to make and eat even more cookies. This could be a plus for me winning a mother of a year award, but a negative for my expanding waistline. Before I share my favorite recipe that is sure to knock your socks off, I am going to give some do’s and don’ts from my years of cookie consuming.
Do make plenty of cookie dough. You can freeze it and have a treat any time. This is where the morning, noon or night come into play.
Don’t forget to have milk on hand. Cookie dunking is a requirement.
Do try new recipes, even weird ones with crazy ingredients, because you just never know it may turn out to be really yummy.
Don’t be afraid of messing up! I invented a cookie once which became a favorite of my kiddos and it was by total accident.
Do let “your” inner cookie monster out once in a while. Remember that piping hot cookies are usually best for monsters.
Well, I suppose since I titled this blog “Confessions” of a real life cookie monster, I better make another confession. I have been known to eat an entire plate of the cookie recipe below. They are so good! This recipe hails from the queen of butter Paula Deen and trust me you will love it. Enjoy…
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
1/4 cup raisins, optional
2 teaspoons baking soda
4 1/2 cups quick-cooking oatmeal (not instant)
Preheat the oven to 350 degrees. Line cookie sheets with parchment paper or nonstick baking mats.
In a very 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, raisins, if using, baking soda, and oatmeal. Drop by tablespoons 2 inches apart onto the prepared cookie sheets.
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.