Ok, I’ll admit it … I’ve been on a bit of a chocolate/peanut butter binge lately. Unlike the heavenly, yet potentially sugar-coma inducing, Chocolate Peanut Butter Cupcakes, these cookies produce the same dynamic flavor combo yet are lighter and decidedly more snackable.  Consider these cookies the slightly less mature, more rough-around-the-edges younger sibling of the (arguably) elegant cupcakes.

With a crisp outer shell and a chewy center, these can become rather addicting.  Made with oatmeal, whole wheat flour and all-natural peanut butter, the recipe was right up my alley.  The salted peanuts smash right up against semi-sweet chocolate chunks for a true flavor explosion in your mouth.  Get thee to a kitchen, pronto!

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There are certain recipes that, over time, become your go-to recipes.  Whenever I need a little sweetness or am terrified that the experimental dessert in the oven is going to fail, this is the recipe I whip out.  This is my ultimate go-to cookie recipe.  It is infinitely adaptable and impressively forgiving.  I can’t even being to count how many times I’ve made these or how many variations I’ve created.  Recently, I’ve taken to using 100% whole wheat flour in an effort to maintain my commitment to all things whole grain.  I think it gives them a nice nuttiness that perfectly compliments the oats.  But if whole wheat isn’t your thing, feel free to stick with the all-purpose flour.

Over the years I’ve taken to adding a bit of cinnamon and, when I’m feeling spicy, a little nutmeg to the dry ingredients.  I love the spicy flavors mixed with the chocolate chips and the oatmeal.  The beautiful thing about this recipe is that virtually every ingredient can be swapped out for something else.  Try it with raisins instead of chocolate chips (if you are one of those strange creatures that doesn’t care for chocolate).  Use all-purpose flour and coconut.  Sunflower seeds or salted peanuts instead of the walnuts.  White chocolate chips and macadamia nuts.  You get the idea.

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During the depths of winter and the bone-chilling cold that comes with it, nothing comforts more than something hot, something thick enough to stick to your ribs, something tasty enough to break you free from the drab-ness of winter.  Oatmeal is neither a revolutionary nor a terribly novel addition to one’s collection of winter standbys.  However, there are delightful little ways to make this traditional breakfast far more exciting and tasty.  I have to thank Kalyn for the initial inspiration for this dish, and my dear friend Josh, who apparently is a peanut butter oatmeal lover.

This is less a recipe than simply a suggestion for experimentation.  I never use actual measurements and frequently just adjust the seasonings to my taste at the moment.  I do, however, always start off with steel cut oatmeal.  Unlike the standard rolled oats (think Quaker) that are most common today, steel cut oats haven’t been processed yet so they are round little grains.  Due to their unprocessed nature, they don’t cook nearly as fast as the flattened/rolled oats do (although I have seen Quick-Cooking Steel Cut Oats at the store but have yet to test them out).  Many people prefer steel cut oats because of their nutritional value (they are more fibrous and less processed than their rolled cousins which is great for people looking to up their whole grain intake!) however, I love their extra nutty flavor and almost chewy texture.

Traditional instructions for steel cut oatmeal generally require about 30 minutes of stove top simmering.  Frankly, when you are reaching for the oatmeal chances are good that you have no interest in standing over the stove for 30 minutes.  I certainly don’t!  I’m sure that my fellow-foodies would be appalled at my admitting that I actually cook my steel cut oats in the microwave (gasp!).  In a large bowl, combine about 1/4 cup of the steel cut oats with about 1 cup of water.  I always throw in a pinch of salt for flavor.  Then microwave at about 3/4 power level (on my machine it’s power level 7, but you probably will have to fiddle around with your levels to see what works . . . like I said, this isn’t really a recipe, more a license to experiment) in 5 minute intervals, stirring every couple minutes until it reaches the desired consistency.  Yes, this is a cheater’s method for what is traditionally a labor of love.  And, yes, you will probably still spend 15 minutes in front of the microwave.  But, hey, it saves you from washing a big pot afterward!  And for me, that’s justification enough.

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