I am sitting here staring at a stack of bills, unfinished studio bookkeeping, and a list of tasks I am in no hurry to conquer. Sooooo....
My sister in law turned me on to this blog -
my baking addiction. My bro in law is running his first marathon and I wanted to bake some hearty energy cookies to add to his "Old Man Marathon Runner Kit" comprised of things like Prep H, vaseline, and a few high energy items. Since at one time this was meant to be a cooking AND yoga blog, but my stack of recipes to share is piled up, I decided I would share this one and maybe my cooking blog will get kick-started.
It seems pretty easy to steal people's recipes and make a few adaptations and Voila! It is your own. So that is exactly what I did. I saw in the Relish Magazine a recipe for cookies using left over Halloween candy, so I first stole that idea, but I did want to add some heartiness to them so I came across this recipe for Peanut Butter Chocolate Chip cookies which I adapted. I meant to throw in some nuts and raisins too, but I forgot. The other thing that is great about this recipe is it is so easy. Cookies generally are, but something about the smaller amount of ingredient measurements made these a breeze and the girls basically did most of the work. ( I did have to hide the many trips back to the orange plastic pumpkins from which I pilfered.)
Reese's Peanut Butter, M&M, Oatmeal Cookies
Ingredients
1/2 cup butter
1/2 cup white sugar
1/3 cup packed brown sugar
3/4 cup peanut butter
1/2 teaspoon vanilla extract
1 egg
1 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup rolled oats
1 cup chopped Reese's cups and M&Ms
Method
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, cream together the butter, white sugar and brown sugar until smooth. Stir in the peanut butter, vanilla and egg until well blended. Combine the flour, baking soda and salt; stir into the batter just until moistened. Mix in the oats and candy until evenly distributed. Drop by tablespoonfuls on to lightly greased cookie sheets.
3. Bake for 10 to 12 minutes in the preheated oven, until the edges start to brown. Cool on cookie sheets for about 5 minutes before transferring to wire racks to cool completely.
They were worth the tummy ache I now have from tinkering with my recipe (more candy? YES? More? YES!)
