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Erika can cook. Well, bake. These cookies were the highlight of our apartment here, while they lasted anyways. Don’t hate me though; I don’t have a recipe. Something along the lines of chocolate cookies made with gluten free flour + melted chocolate + homemade caramel (it’s the only way she rolls).
Good luck with your own version!
xo – S
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Friends. Beware. This is the only thing I have eaten all weekend. Okay, not quite, but still: these are dangerous cookies.
The recipe comes from Rebecca’s family. Her mother has these cookies on hand at all times. Which means that any time I’m over there, I head right to the tupperware in the freezer where they are kept. No joke. She knows what to expect when I come over haha :)
Have a happy President’s Day! I hope you’re doing something relaxing!
xo – S
Peanut Butter Oatmeal Chocolate Chip Cookies
Ingredients: 2 cups oats, 1 1/4 cups flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 1.4 teaspoon salt, 1 cup melted butter, 1 cup sugar, 1 cup brown sugar, 2 eggs, 1 teaspoon vanilla, 1 3/4 cups chocolate chips (one 12 oz bag), 1 cup peanut butter (but you can use more if you really love peanut butter)
Directions: Mix all the dry ingredients together. Add the peanut butter and eggs. Pour melted butter over the top and mix well. Add chocolate chips. Cook at 350 degrees Fahrenheit for about 10-15 minutes. They’ll be soft when you take them out of the oven, but become crispier as they cool. Makes about 35 cookies.
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It may have been in the middle of the winter, but these photos still make me yearn for summer. If I could go back to Santa Barbara and Disneyland and adventuring, I would. Not that I’m not loving my last semester at Cal, but still. xo
p.s. I can’t get Bon Iver’s Skinny Love out of my head. Go have a listen. :)
xo – S
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