How to Make New Friends

Ah, peanut butter and chocolate – such a reliable combination. Not only do these cookies employ the notoriously beloved duo, but they take it up a notch with a dollop of creamy, almost-too-decadent fudge and a hearty dose of oats. The oats make a moist and chewy cookie and set the perfect background for the fudge to take center stage.

If you want to get people to like you, bake these cookies for them. That is, unless they have a peanut allergy – these guys do have quite the (deliciously) lethal dose of PB. I made these a few weeks ago on a baking binge, and the people are still reminding me of their success!

A super easy recipe and one definitely worth trying (and subsequently inhaling). Bakers enjoy, eaters rejoice!

Peanut Butter & Fudge Oatmeal Cookies (Recipe from here)

1/2 cup unsalted butter, very soft
1 1/2 cups creamy peanut butter
1 cup brown sugar
1/4 cup white sugar
3 eggs
2 teaspoons vanilla
4 1/2 cups old-fashioned oats
2 teaspoons baking soda
1/2 teaspoon salt
2 cups chocolate chips
One 14-ounce can sweetened condensed milk

Preheat oven to 350°F and line two large cookie sheets with parchment paper.

In a large bowl, mix the butter, peanut butter, and sugars. (You can use beaters, but it’s easiest to just vigorously mix by hand.) Mix in eggs and vanilla until thoroughly incorporated. Add the oats, baking soda, and salt, and mix thoroughly. Refrigerate the dough while preparing the fudge topping.

Mix the chocolate chips and sweetened condensed milk in a small saucepan. Warm over low heat, stirring frequently, until the chocolate is completely melted. Stir vigorously to make sure the mixture is evenly mixed. Turn off the burner under the chocolate.

Remove the dough from the refrigerator and roll half of it into walnut-sized balls, pressing each one semi-flat on the cookie sheet. Top each ball of dough with a teaspoon of the warm chocolate mixture.

Bake the cookies for 10 minutes or until just golden around the edges. Repeat with the remaining dough and fudge topping. (Warm and stir the chocolate over low heat if it has hardened too much to scoop.)

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