So I am impatient.
Completely and utterly.
I don’t have patience for idiots. Or annoying customers. Or people who want to waste my time.
I don’t have patience for long, drawn-out baking processes. And I don’t have patience for little, fiddly things.
I felt like I was back in kindergarten and it was play-doh time.
Or bang my head against the wall.
No. Cake decorating is definitely not for me. I’d rather sit in traffic, thanks.
But we did have to choose a theme and make a final marzipan piece, and mine was the Cookie Monster (no surprises there).
Because I, like the Cookie Monster, love cookies.
So here we are! Cookies for you.
Soft and chewy oatmeal peanut butter cookies, to be exact. With chocolate chips and the peanut butter chips that the awesome Maura sent me from all the way over in Hawaii (go visit her blog. Yum!).
The cookies are really good. And at least something positive came from my marzipan class.
P.S. You can now follow me on Twitter (not that there’s much to follow yet. But hey, I’ll get there)!
CHOCOLATE AND PEANUT BUTTER CHIP OATMEAL COOKIES
Adapted from the lovely Averie Cooks.
110g unsalted butter, softened (1/2 cup)
1 1/4 cup brown sugar
1/2 cup white sugar
1/3 cup peanut butter
1 egg yolk
1 tsp vanilla
1 1/4 cups plain flour
1 cup rolled oats
1/2 tsp baking soda
1/2 tsp salt
1/2 cup chocolate chips
1/2 cup peanut butter chips
Preheat the oven to 180 C (350 F) and line a few trays with baking paper.
Using an electric mixer, beat the butter and both sugars until light and well combined.
Add the peanut butter and mix in until incorporated. Beat in the egg and vanilla.
Turn the mixer to low, add the flour, oats, baking soda and salt and mix until just combined.
Mix in the chocolate and peanut butter chips.
Scoop tablespoons of mixture, roll them into balls and place on the lined trays, allowing room for spreading.
Bake for 10 minutes, until golden around the edges. Makes 24 cookies.