Over the past few days, I’ve realized the breakfast of champions in our house is pumpkin oatmeal cookies with peanut butter cups. We’ve been on an euphoric high since Greg finished the NYC Marathon on Sunday and these cookies have been powering us through our week of laziness (hence Make It a Meal on Wednesday). The container sat on our island and slowly (ok, fine quickly) the cookies have been disappearing.
I don’t even want to know how many calories Greg burned off running for over four hours on Sunday but I’m happy he’s found a cookie to compensate with. The cookies have been part of his breakfast/afternoon snack/dessert and everything in between over the past few days.
Side note: How awesome is my sister’s sign from cheering? Please feel free to steal her sign for any marathon cheering you plan on doing.
I made these cookies on Halloween when my sister was over. You see, my sister is the ultimate baker (and once in a while she’ll feel like blogging about it) which worried me about her reaction to these cookies. Needless to say, her and Greg pretty much grabbed a few of them the cooling rack each time I pulled them out of the oven.
The original recipe calls for chocolate chips but I had a bag of the mini peanut butter cups which I decided to use. Greg loves his peanut butter and since these cookies were to be his celebration cookie, I thought it’d be nice of me to use them. Both taste testers agreed the peanut butter complimented the oatmealness wonderfully.
A Champion’s Pumpkin Oatmeal Peanut Butter Cup Cookies (modified from Sugar ‘n Spice Gals)
- 1 cup butter, softened
- 1 cup brown sugar
- 1 cup sugar
- 1 cup pumpkin puree
- 1 egg
- 1 tsp. vanilla extract
- 2 cups flour
- 1 1/3 cups oatmeal
- 1 tsp. baking soda
- 1 tsp. pumpkin pie spice
- 1/2 tsp. salt
- 1 1/2 mini peanut butter cups
- Optional choices instead of peanut butter cups: 1 1/2 cup semi sweet chocolate chips, 1 1/2 cup raisins, or 1 1/2 cup chopped nuts
1. Realize this recipes requires more than one bowl. Remind Greg how much he loves you for doing this.
2.Mix together the flour, oats, salt, baking soda and pumpkin pie spice in a bowl.
3. In a mixing bowl blend together the butter and sugars until fluffy.
4. Ugh realize that you need another bowl. Mix the pumpkin, egg and vanilla extract in that bowl and add to the butter/sugar.
Side note: I always break my eggs into an empty bowl to ensure I don’t get shell into my batter. I did get a small piece of shell but used a new trick to remove it. Wet your finger before attempting to pull out the shell. It will stick to your finger and not move around the bowl.
5. Then add the flour mixture.
6. Add the peanut butter cups (eat a few yourself for all the work you’ve done).