You know how even the mention of school has me back in the kitchen, baking up a batch of something chocolaty. In my last post, I mentioned I was applying for graduates studies. Well here I am one month later with the results…and a new recipe of course!
This morning I woke up to an offer of admission from McGill University! The program: Master of Information Studies. For this literature lover, this opportunity will lead to a fulfilling profession: Librarian. I’ve dreamed of reaching the goal of doing what I love while being involved in my community. And while baking is my first passion, being surrounded by books is a close second.
A celebratory Tuesday all to myself. I’m embracing the fact that no week is the same at my job. Yes, it would be nice to have weekends off to enjoy time with the people in my life who have the standard Monday-Friday work week. My ever-changing work schedule gives me these opportunities here and there to have a weekday me day, perfect for baking and blogging. Today’s baking playlist on replay is the new album by Montreal band Motel Raphaël. Snacking on these cookies with the requisite tall glass of milk, curled up with Amercianah by Chimamanda Ngozi Adichie. I am officially completely infatuated with this masterful writer. I borrowed Half of a Yellow Sun from the library earlier this year and it’s become one of my favourite novels.
These cookies are an effortless classic. Peanut butter + oats + chocolate = straightforward deliciousness. Perfect snack food in the afternoon, and just as tasty at midnight during a Netflix marathon.The recipe states that you get 42 cookies, but my yield was much smaller since I made my cookies bigger.
Recipe Source: Baker’s le chocolat à son meilleur
Yields 42 cookies
1 1/2 cups peanut butter
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2/3 cup brown sugar, firmly packed
1 1/2 teaspoons pure vanilla extract
1 cup quick oats
3/4 cup all-purpose flour
1/2 teaspoon baking soda
8 ounces semi-sweet chocolate, coarsely chopped
- Preheat the oven to 350F (180C).
- Line cookie sheets with parchment paper.
- Cream the peanut butter and butter in the bowl of an electric mixer with the paddle attachment.
- Add both sugars, beating until incorporated.
- Add the eggs and the vanilla.
- In a small bowl, stir the oats, flour and baking soda together.
- Add the dry ingredients to the mixing bowl, beating just until combined.
- Stir in the chocolate chunks.
- Place the dough balls on the prepared cookie sheets.
- Bake for 10 to 12 minutes. The cookies will be soft in the middle.
- Let the cookies cool on the baking sheets for 3 minutes.
- Transfer the cookies to a cooling rack and let cool completely.