I baked these cookies on a whim a couple of weekends ago. I had a buttload of work to do, and was well aware of it. What did I decide to do instead? Go to yoga (Yes, I started doing yoga! Though it’s kicking my butt, I’m enjoying it immensely so far.), take a nap with Maeby, and then do a little procrasti-baking.
|procrastibaking||9 up, 3 down|
to procrastinate writing a paper (or other dreaded task) by baking
Instead of writing my dissertation, I was procrastibaking all weekend. Enjoy the muffins.
Thanks to urbandictionary.com for the definition.
Perhaps not the best string of ideas, as far as productivity goes… but it yielded some tasty cookies!
This recipe comes from the blog Love Veggies and Yoga.
1 stick of butter
1/3 cup peanut butter
1 cup brown sugar
1/2 cup white granulated sugar
1 egg plus 1 yolk
2 tsp vanilla extract
1 1/4 cup all purpose flour
1 cup old fashioned oats
1/2 tsp baking soda
3/4 cup white chocolate chips
1/2 cup peanut butter chips (or butterscotch, chocolate, etc.)
Preheat your oven to 325 degrees F.
In a medium-sized, microwave safe bowl, melt the butter and peanut butter together. Nuke it in 30 second intervals, stirring in between. It should only take about 90 seconds or so.
Add the sugars to the melted butter and peanut butter mixture. Stir together. Place the bowl in the freezer for a few minutes, or if you have some time on your hands, allow this mixture to come to room temperature on its own. The purpose behind doing this is to cool the mixture before adding eggs, thus preventing inadvertent scrambling.
Remove the mixture from the freezer and add the whole egg and egg yolk, and vanilla extract. Stir together.
Add the flour, oats, baking soda, and stir to combine. Add in the chocolate chips and peanut butter chips too, and stir to combine again.
Drop or roll ~1-inch balls of dough onto cookie sheets, approximately 2 inches apart.
Bake for 10-12 minutes. Then enjoy!