The plate says it all. Life is short. Buy the shoes. That is so true, because you never know when you will move to a foreign country and shoes will not be as plentiful as they once were. And if you move to Asia, the majority of the population has small feet, and someone with a size 8.5 foot (like me) cannot find shoes to fit. Now, many of you know how much I love shoes, well let me just say Zappos and 6pm have been staying busy because of me. OH, this is a cookie blog isn’t it? Sorry, back to business…..
I got this recipe from one of my favorite websites, CookieMadness. This woman is amazing, she bakes every single day! I imagined she was as large as a house, which kept me going, until one day she posted a photo of herself. My image was shot, she is a very slim, nice looking woman, not the cookie monster I have envisioned. Slim, and bakes great cookies - her husband must be in heaven.
7 oz semi-sweet chocolate
1/2 cup unsalted butter, softened
1 cup brown sugar, packed
3/4 cup creamy peanut butter
1 egg
1 tsp. vanilla
1 1/4 c. all-purpose flour, sifted or fluffed up and measured lightly
1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 c. quick-cooking rolled oats
Preheat oven to 350 degrees. Line a 13×9 inch pan with foil and spray foil with cooking spray.
Melt chocolate in a bowl set over, but not touching, a saucepan of simmering water. Alternatively, you may use the microwave.
Cream butter, brown sugar and peanut butter in a mixing bowl. Beat in the egg and vanilla. Stir together flour, baking soda and salt, and add to creamed mixture. Stir just until well mixed then stir in the oats
Spread about three quarters of the dough into the prepared pan. Spread with the melted chocolate over the dough. Scoop up bits of remaining peanut butter dough and drop them over the melted chocolate so that you have speckled looking bars.
Bake for 25 minutes. Cool completely and cut into bars. Makes about 2 dozen bars.
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