Baking was no different than anything else; there was a right and a wrong way to do it, and no room for forgiveness of one's mistakes. While she had waited for the meringue to brown in the oven, she had wondered if the bile, fury, and scorn she was baking into every bit of this particular Nilla wafer pudding would manage to affect its flavor.
—Red Hook Road, Ayelet Waldman
What an interesting theory! Does our state of mind get baked or cooked into whatever we're making at the time? Can gnocchi or chocolate cake or cinnamon buns taste like sadness or bliss or love or hate?
If this is true, then the oatmeal cookies I made last night taste like what I felt: sleepy and content.
But to people who have less sensitive taste buds, these cookies will just taste downright addictive.
Sweet, nutty, crumbly and chock full of chewy oats, these cookies are like a bowl of peanut butter oatmeal that you can take with you on the go. Maybe not quite as healthy or wholesome, but much more likely to satisfy your cravings when you need a quick sugar fix on a Saturday night. You probably already have all the ingredients for this recipe, and the cookies will be ready in less than 30 minutes. It's a no brainer.
Oatmeal Peanut Butter Cookies
Yields 14 cookies
1/2 cup brown sugar
1/2 cup chunky peanut butter
1 tsp vegetable oil
1 1/4 cups quick oats
1 tsp baking soda
1/2 tsp cinnamon
Preheat oven to 350 degrees F. Stir brown sugar and peanut butter until evenly mixed. Add egg and canola oil and stir until combined. Fold in the oats, baking soda and cinnamon until it all becomes a smooth mixture. It will be very dry.
Drop tablespoons about an inch apart on a cookie sheet.
Bake for 10-15 minutes until golden brown.
Texture: crumbly, not chewy or crispy.
Flavor profile: sweet, salty, nutty