I’m back!!! Back from the honeymoon. A few pounds heavier and whole lot tanner. Is tanner even a word? Okay well let’s just pretend it is for today. The vacay was perfect. We literally did nothing except eat wonderful Mexican food all week, drink lots and lots of specialty margaritas, lay out, play in the pool, walk on the beach and relax. Oh… and we went stand up paddle boarding.
Now if you guys know me personally, you know that I am deathly afraid of sharks. I mean I live in Los Angeles for crying out loud. I’m 10 minutes from 4 different beaches and I won’t even so much as venture into the ocean with my pinkie toe. The sharks are out there. And they are coming for me. So when Thomas signed us up for a paddle boarding excursion, it’s safe to say that I had nightmares the whole night leading up to the event about being attacked by a shark.
I know. I’m weird. And a total scaredy cat. It’s just the way I roll. But I decided to go for it and be brave. And I promised myself that if I fell while stand up paddle boarding, I would do everything in my power to fall on TOP of the board and not go face first into the water. If it meant ditching my designer sunglasses on the way down, so be it. But I was not about to fall into the ocean. And then when the moment actually came to get in the water, I did it and guess what. I was actually really good at stand up paddling!! I did the whole 2 hour excursion without falling into the water once. I fell onto my board a few times. But I kept my limbs and my sunglasses and that’s basically all that matters. You still couldn’t pay me enough money to get into the water here in California because it’s dark and murky and I can’t see what’s underneath me, but I’m cool to get into the sparkling blue water in Mexico.
Anyways, more on the honeymoon later.
Let’s talk about cookies.
I mean I think it’s safe to say that I’ve pretty much covered the cookie realm. I love me a good chewy cookie. Anything that’s slightly undercooked in the middle is the name of the game. Crispy on the outside, chewy on the inside. And now that the wedding is over, and I don’t have a wedding dress to squeeze into, I can eat cookies again!!
I whipped up a big batch of these peanut butter oatmeal cookies before the wedding to bring to lots of people who helped me out in the process of wedding planner! My jeweler, my friends, some of my vendors, and of course my family. They were a hit to say the least. Easy to make too! Cookies are the best because it’s just a simple little ratio and you can adjust it as needed! For example these call for brown sugar only. But you could split it up and do 50/50 with brown and white sugar. Or go with just white sugar! It’s just going to affect how dark the cookies turn out and give the cookie a little more depth with the more brown sugar you use. But you get the idea, right?
If I had kids, I’d make them a batch of these and stick them in their school lunches. But I don’t have kids, nor will I for a few years, so I guess I’ll just have to keep making cookies and eating them myself. It’s a tough job. Someones gotta do it.
- 1/2 cup butter, at room temperature
- 1 cup brown sugar
- 1 large egg
- 1 1/2 tsp pure vanilla extract
- 1/2 cup smooth peanut butter
- 1 cup all purpose flour
- 1/2 tsp baking soda
- 1 pinch kosher salt
- 1 cup old fashioned oats
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper and set aside.
- In a large stand mixer, cream together the butter and sugar for 2-3 minutes.
- Add in the egg and vanilla and mix until well combined. Be sure to scrape down the sides of the bowl.
- Add the peanut butter and mix.
- Add the flour, baking soda and salt and mix until the flour is just combined.
- Remove the bowl from the stand mixer and fold in the oats.
- Using a medium sized cookie scoop, scoop 12 cookies onto each baking sheet. Bake for 12 minutes and then remove from the oven. If you don't want a chewy center, bake the cookies for about 13 - 14 minutes. Once the cookies are removed from the oven, let them sit on the baking sheet for a few more minutes before transferring them to a cooling rack.
- Repeat the process with any remaining dough and store the cookies in an air tight container.