Nina Spezzaferro

Disclaimer: These are dangerously good. After consuming obscene amounts of these, I was honestly sorry I had made them and I’ll probably only bake these again if they’re for someone else’s enjoyment. So here’s the recipe. Bake at your own risk.

Ingredients

• 1 cup (2 sticks) unsalted butter, room temperature


• 1 cup packed light brown sugar


• 3/4 cup white sugar


• 1 cup creamy peanut butter


• 2 eggs, room temperature


• 2 teaspoons vanilla extract


• 1 1/2 cups all purpose flour


• 2 teaspoons baking soda


• 1 teaspoon salt


• 1 cup quick cooking oats

Directions

1. Preheat oven to 350 degrees* F.


2. In a large bowl cream the butter using a hand mixer or stand mixer.


3. Add light brown sugar, white sugar and peanut butter until smooth.


4. Beat in the eggs until combined.


5. Add flour, baking soda and salt.


6. Mix in the oats until dough is smooth.


7. Spoon onto an ungreased nonstick cookie sheet.


8. Bake each sheet for 10 minutes. Cookies may look undercooked, but they will brown more as they cool.


9. Transfer to cooling rack after 5-10 minutes.


10. Enjoy! Store leftovers (if you have any!) in an airtight container. Recipe yields 3-4 dozen.

* The best baking tool you can buy is an oven thermometer. They cost only a few dollars and can be found wherever kitchen gadgets are sold. Most oven knobs are inaccurate. My oven, for example always goes 50 degrees higher than I set it. Knowing this, I set the knob to 300 degrees F when I need 350 degrees F. For better baking of cookies, cakes, cupcakes, pies and everything else, get a thermometer to ensure accurate baking and cooking temperatures.