For soup, I made a variation of Mama Pidal's lentil soup, except using the cleverly packaged Goya 16-bean soup mix. I love bean soups because they are filling and also freeze excellently for future meals. I added the usual mirepoix, plus spinach and two packets of Goya sazon, along with some onion and garlic salts and the requisite salt and pepper. It made a LOT of soup, which is living in a giant pot on my stove top. In my dream world, I would have a giant pot of soup simmering on my stove top every day. One of my favorite smells is the blend of aromatics as they hit the soup pot, before they start cooking. If I could bottle it and sell it, I would. I'd call it Essence of Soup Pot---you could just have the odor of fresh soup pervading your kitchen, whether you were cooking or not. Yum.
Jeremy was an absolute gem today and cleaned the house while I sat on my ass drinking pumpkin spice coffee watching Project Runway on On Demand. So as a reward, I made him not one but two batches of peanut butter cookies. Because why stop at just one peanut-buttery treat? He deserves double the fatty delicious love. I made a batch of peanut butter oatmeal cookies and another of peanut butter molasses. I've made the latter before and brought them to work to share, and they were literally such a hit that the pile of them disappeared in just a couple of hours. I saw that I was on to something really good here, so I think these might be my secret weapon cookie. I feel like I could win wars (and hearts) with these things. (I also feel this way about my red velvet cupcake recipe.) So unfortunately, I'm keeping that recipe to myself.
But fortunately for you, I'm not a total selfish brat, so I do want to share the peanut butter oatmeal recipe with you. These cookies are AMAZING! They are so dense and filling. The recipe author, Nicole Rees, suggests arming yourself with a glass of milk, and I agree. So, make haste! Get thee to the oven and make these cookies. They are scrumptious.
CHEWY PEANUT BUTTER OATMEAL COOKIES - by Nicole Rees
- 3/4 cup oil
- 1/4 cup water
- 3/4 cup sugar
- 3/4 cup packed dark brown sugar
- 1/2 cup creamy peanut butter
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp salt
- 1 cup plus 2 tbsp all-purpose flour
- 1/2 tsp baking soda
- 2 1/2 cups old-fashioned rolled oats
- 1 cup raisins or chocolate chips (note: I skipped these and found the cookies perfect without them)
Stir in flour and baking soda until almost all combined. Stir in the oats and raisins or chips if you're using. At this point, it will be a workout for your biceps to get a spoon through the dough. Allow the dough to rest at room temperature for 10 minutes.
Line baking sheets with parchment paper.* Drop walnut-sized chunks of dough, about 2 tablespoons, onto baking sheets, spacing at least 1 1/2 inches apart. (I found it easiest to scoop up a glob of dough with a metal dining spoon and then gently shaping it into a ball with my fingers; don't overhandle or the dough will get melty.) These cookies don't spread very much, which is nice
Bake for 13 to 14 minutes, until golden at the edges and puffed in the centers but not quite set. Don't overbake! Allow to cool for 3 minutes on cookie sheet before transferring to wire rack to cool completely.
*Using parchment paper on cookie sheets? A revelation. No need to grease the sheets, which always leads to greasy clean-up later. No burnt bottoms. No cookies sticking to the sheet. All around a fabulous tip. I'll never grease cookie sheets again, and neither should you. Thank you, Nicole Rees.