Reading List + 2 versions of Peanut Butter Oatmeal Cookies

Whenever I travel, I find myself downloading a bunch of new books in order to keep myself occupied.  A good book passes the time so quickly!  So does playing Plants vs Zombies but I figure I should try and keep my mind stimulated.   So, over the past year, I’ve gotten to read and reread a lot of  books:

The entire Harry Potter series (yet again)
5 Love Languages
Quiet: The Power of Introverts in a World that Can’t Stop Talking
Sex Trafficking: Inside the Business of Modern Slavery (I haven’t finished yet, but this book is pretty powerful, containing personal stories and explanations of the underlying cultural, economic, and political factors that drive the sex trafficking industry in various regions of the world, including right here at home in the U.S.  Both heartbreaking and eye-opening)
The Case for Christ (also still working on this one)
Various Robin Jones Gunn books (because I think I may be a teenage girl at heart)
The Hiding Place (Corrie Ten Boom, who is a hero of mine)

In between reading, crocheting, and traveling, I had the urge to bake again, despite husband’s pleas to not do so for the sake of his waistline.  I tried to make slightly healthier things this time (oatmeal is healthy right?). There is nothing cozier than curling up on the couch with a book, a cup of coffee and a cookie, watching the snow fall through the window. By the way, I can’t even believe that it’s snowing already!  It feels like summer was just yesterday!

Here’s one version of peanut butter oatmeal cookies with Reese’s cups.  This is a really delicious way to use up leftover Halloween candy!  Really peanut buttery, crispy on the outside and chewy on the inside.  Original recipe here.



Yield: 20 cookies

3/4 cup all purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt (if PB is salted, use only 1/4 tsp)
1/4 cup olive oil (the extra light tasting kind. Sounds weird, but you won’t even know the difference, trust me!  Plus this makes it ever so slightly healthier)
3 tablespoons of butter, softened
1/2 cup white sugar (or Zsweet)
1/4 cup brown sugar
1 large egg
2 tsp vanilla extract
1/2 cup peanut butter (chunky or creamy)
2 cups quick oats
1 1/2 cup chopped Reese’s

Preheat oven to 350
Mix together flour, salt, baking soda, and baking powder
In a separate bowl, mix together oil, butter, and sugars until smooth
Blend in egg and vanilla followed by peanut butter, mixing well after each addition
Add in flour mixture, mix until combined
Fold in oats and 1 1/4 cup of chopped Reese’s
Scoop by rounded tablespoon onto parchment paper-lined cookie sheet, flatten gently
Bake for 11 minutes
After removing from oven, press remaining peanut butter cups into top of cookies, then allow to cool on cookie sheet for 5 minutes before cooling on wire rack.

This is is a flourless/butterless version with chocolate chips that I made yesterday.   It sounds crazy, but these were surprisingly yummy.   They were definitely soft and cakey, if that’s what you like in a cookie.   I also modified the recipe slightly by using 1/3 cup each brown and white sugar instead of all brown sugar, and adding 1/4 tsp of salt.

Flourless PB oatmeal cookies
Happy eating and happy reading everyone! 🙂

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