The Devil Wears Prada = a headbang-’til-you-die metalcore band from Dayton, Ohio.
Peanut butter and dark chocolate = the most raw-rocking food marriage ever.
Oatmeal = so hardcore.
I happened to combine all three of these. With a small addition of sugar and flour. And now I think I’m about to go into a peanut butter-chocolate-Cookie Monster vocals-induced coma.
I’m not joking! These cookies are as face-melting as TDWP’s “Danger: Wildman”!!!! You don’t get it…
I go through these stages where I just NEED peanut butter and chocolate. And when this craving combines with a cookie craving, too…well, there was no way I could make it through this weekend without baking some cookies, I DON’T CARE THAT THE DORM KITCHEN IS CLOSED DOWN, I’LL TAKE MY COOKIE BUSINESS OVER TO THE NERD’S DORM KITCHEN INSTEAD!
Right. So, me and this great girl I know that lives across the hall gathered all of our supplies and before long had made the most intense batch of Peanut Butter Chocolate Chip Oatmeal Cookies EVER…
Reason #1. We both love The Devil Wears Prada and other music old church ladies don’t understand–and when two such people bake together, of course the product comes out hardcore.
#2. The cookies came out moist and chewy and thick, the way hardcore cookies should be.
#3. In addition to adding peanut butter (the good, natural kind you have to mix and actually refrigerate) and Ghiradelli dark chocolate chips, these cookies contain also contain Peanut Butter M&Ms. Yes.
And, #4. These cookies are…healthy. Please don’t cry.
Now, when I say “healthy,” I mean in the sense that these cookies contain low amounts of sugar, use no butter, and contain whole grains and healthy sources of protein and fat. The proof is in the pudding, or the cookie rather, just look at this recipe, my dear:
Blend well in large bowl, as if creaming butter and sugar:
1 cup natural unsalted peanut butter (I used smooth)
1/2 cup granulated sugar
1/2 cup packed dark brown sugar
Add in and beat well:
2-1/4 tsp. vanilla
3/4 cup low-fat plain yogurt
Mix in well:
1-1/2 tsp. baking soda (add first so soda can react with yogurt)
1/2 tsp. salt (adjust if p&b is salty)
2 cups whole wheat pastry flour
2 1/2 cups of oatmeal
1 cup dark chocolate pieces or chips
1 cup Peanut Butter M&Ms
Bake at 350 degrees, about 10 minutes. Do NOT over-bake, or these cookies will come out dry, as if all the peanut butter was sucked out of them. Err on the side of being not quite done, because they will cook a little after they are taken out of the oven.
I recommend eating them warm with a glass of cold milk…while listening to “Dogs Can Grow Beards All Over.”