I had my wisdoms extracted on Friday.
All four of them.
Right now I’m on a doesn’t-require-a-lot-of-chewing foods diet. Tons of ice cream, soup, and super soft noodles. Which is okay, until I start craving pipikaula from Highway Inn or a cheeseburger from Teddy’s.
And these cookies that I made? Yeah. I can’t eat them either.
But don’t you worry. Once I’m able to eat like I normally do, it’s on. Like Donkey Kong.
I’m gonna EAT ALL THE THINGS.
Photos by Arbine Villanueva-Hoapili
- 1 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
- ½ teaspoon ground cinnamon
- ½ cup (1 stick) unsalted butter, room temperature
- ½ cup peanut butter
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 eggs
- 2 teaspoons pure vanilla extract
- 1 cup old fashioned rolled oats
- ½ cup chocolate chips (I used semi-sweet)
- ½ cup peanut butter chips
- To a medium bowl, add flour, baking soda, baking powder, salt, and cinnamon and whisk to combine. Set aside.
- To a large bowl, add butter, peanut butter, and sugars and beat with an electric mixer for a couple of minutes or until light and fluffy.
- Add eggs one at a time, beating after each addition. Add vanilla and beat to combine.
- Slowly add dry ingredients to wet ingredients and mix to combine. Fold in rolled oats, chocolate chips, and peanut butter chips.
- Refrigerate dough for 1-2 hours.
- Preheat oven to 350 degrees F.
- Scoop 1 ½ tablespoon portions of dough onto parchment paper lined cookie sheets. Bake for 10-12 minutes. Remove from oven. Let cookies cool on the pan for a minute. Remove cookies from the pan and cool completely on wire rack.
Feel free to use just chocolate chips or just peanut butter chips.