A peanut-y summer-y day

It is hot hot HOT today! I can't quite believe it's Fall. Especially with the temperature almost reaching 30C (85F).

It's pretty much tanning weather

Actually, it was too hot for soaking up the sun so I resorted to baking. And with peanut butter and oatmeal cookies on the mind lately I decided to go with the best of both worlds: Oatmeal Peanut Butter Chocolate Chip Cookies.

As with the majority of my recipes I went to food.com to see what the members had to offer and quickly found one that peaked my interest. With a few adjustments I was on the road to baking success!

To make OPBCCC's, you will need: 

• 1 cup oats, ground finely
• 1/2 cup whole oats
• 2 cups flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 1 cup butter, softened
• 3/4 cup sugar
• 3/4 cup brown sugar
• 3 tsp vanilla
• 3/4 cup peanut butter
• 2 eggs
• 1 cup chocolate chips

Stir ground oats, whole oats, flour, baking powder, baking soda and salt in a large bowl. In a mixer, beat butter and sugars until light and fluffy. Add eggs, vanilla and PB. Beat until well-combined. Add dry ingredients and mix until just combined (don't overmix). Add in chocolate chips. Bake at 325F 12-15 min (my gas oven took 17 min).

Cookie dough temptation

Well worth the wait!

I also thought I'd share with you one of my favourite tools in the kitchen: the Pampered Chef liquid/dry measuring cup. It is perfect for those "messy" ingredients to measure out like yogurt, pumpkin puree, and (of course) peanut butter! All you have to do is adjust the inner cylinder to your desired amount, scoop the ingredient in and then...

BAM! By pressing the cylinder back up it smooshes everything out. You just scrape the top with a spatula and you're good to go!

Hope you're having a lovely weekend! I'm heading back to my apartment soon and gym-ing it! Or I may take my run outside if it's still bright out.