I am a terrible conversationalist. When I have stories to tell, I find myself lost in conversation with someone, but when it comes to small talk, there’s no hope for me. In these types of situations, if no one says anything for a couple of minutes, I clear my throat and say:
“What are your three favorite types of cookies? Go!”
Initially, people give me an odd look. Or they ask why. Or they say, “I don’t know.” Eventually, however, they get sucked in to the infinite awesomeness of my go-to game. Within twenty minutes, I have them listing their favorite color combinations, U.S. cities to visit, car models, NFL teams, and ethnic cuisines.
This game has gotten fairly easy for me. After playing it once a month or so, my “think time” has shrunk significantly. I can name my favorite pies, colors, and desserts without much thought.
My favorite types of cookies? Snickerdoodle, peanut butter, and chocolate chip. 🙂
When I first prepared this recipe, I was afraid it wouldn’t taste like a peanut butter cookie, that it would just taste like peanut butter oatmeal. I am pleased to report that it smells and tastes exactly like the cookie. After approximately 16 minutes in the oven, your entire house/apartment/cardboard box will smell precisely like peanut butter cookies. Then you will have to sit there for another four minutes, drooling in anticipation. You’re welcome!
What you'll need:
- 1/2 cup regular rolled oats
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- pinch of salt
- 1/3 cup milk of choice
- 2 tbsp peanut butter
- 1/4 tsp vanilla extract
- scant 1/8 tsp molasses
- 1 tbsp maple syrup
How to make it:
- Preheat oven to 350 degrees F. Spray a single-serving ramekin with nonstick cooking spray.
- In a small bowl, mix oats, baking powder and soda, and salt until combined.
- In a medium-sized bowl, mix together peanut butter, almond milk, vanilla extract, molasses, and maple syrup.
- Add dry ingredients to mix ingredients and stir until combined.
- If you'd like to add any extra ingredients (coconut oil, dried fruit, nuts, sunflower seeds), do so now.
- Pour into the prepared ramekin. Bake for 18-22 minutes.
- Immediately after taking it out of the oven, make the signature crisscross pattern on top using a knife. You won't be able to do it before baking with a fork because the batter is too wet and the oats are too big. 🙂