Friday, January 18, 2013

Friday = Cookies

Yesssssss, it's Friday, cookie day! What? Friday, isn't cookie day for you? Well, it should be. Why wouldn't you adopt this. It's just happy. And as we discussed yesterday, we should all be nice and happy. So eat cookies. On Friday (and any other day for that matter).
This isn't my recipe, but it's good. And how do I know, because Julie of Table for Two was one of my Secret Cookie Bakers in the the First Annual Food Blogger Cookie Swap. So I've eaten her cookies first hand and I love her. Too much? Maybe I shouldn't love everyone.

But these cookies are ta-da! Like the moment when you realize it's going to be good and you know everyone will enjoy. I love cookies like this. PB Chocolate Hazelnut Oatmeal Cookies, thank you for being invented - head over to Julie's blog to read her recipe as I've made some minor adjustments below (I'm not good at following directions). Oh and feel free to gush over her photos because you know you won't get those over here!

PB Cinnamon Raisin Hazelnut Oatmeal Cookies
adapted from the Table for Two recipe
1/4 cup unsalted butter, room temperature
1/2 cup granulated sugar
1/2 cup brown sugar
2 eggs
1 tsp vanilla extract
8 oz. Peanut Butter & Co. Cinnamon Raisin Swirl Natural PB
3/4 tsp baking soda
1tsp cinnamon
3 cups quick cooking oats
1 cup chopped hazelnuts
1 cup dark chocolate chips

Preheat oven to 350F degrees and line baking sheets with parchment paper or silicone baking mats

Beat together (stand or hand mixer works best) butter and sugars for 2 minutes until light and fluffy. Add the eggs, beating well after each egg, then finally the vanilla extract and beat for 2 more minutes
Add the peanut butter, baking soda and cinnamon and mix until incorporated. Add the oats, hazelnuts, and chocolate chips. Your mixer will be working hard, but don't worry!
Using a cookie scoop or heaping tablespoons, drop dough onto lined baking sheets and gently press down to flatten with your fingers

Bake for 13-15 minutes depending on how large your cookies are and how crazy your oven is (that's mine, crazy). The edges should be slightly brown and crisp.

Let the cookies cool on baking sheet for 5 minutes then move to a wire cooling rack to cool completely.
Eat all weekend long!

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