Rainy day mountain cookies

It was a dark and stormy evening in DF, and I was supposed to go to the gym and get a workout in before heading out to see Los Amigos Invisibles. But I just couldn’t bring myself to walk 20 minutes in a downpour; instead I wanted be cozy in my apartment, listen to Ryan Adams, and bake cookies. So that’s what I did. Whitney had inspired me to attempt cookies again after being a bit frustrated by my less than perfect previous attempts at high-altitude. My determination paid off – this time I made up my own peanut butter, oatmeal, chocolate chip cookie recipe and it actually turned out great! I was a bit worried when the dough seemed very thick, and when the cookies didn’t spread out or puff up much. But they were totally yummy and didn’t get hard once cool like other recipes I have made at 7,000 feet have done.

Ingredients:

1/2 cup peanut butter

1/2 cup (1 stick) butter

3/4 cup brown sugar

3/4 cup white sugar

1 1/4 cup flour

3/4 tsp baking powder

1/2 tsp salt

1 tsp cinnamon

2 eggs

1 tsp vanilla

Preheat oven to 350 f / 177 c. Beat together peanut butter, butter and sugars. Beat in eggs and vanilla. Mix together the flour, baking powder, salt and cinnamon. Mix the flour mixture into the butter mixture, then stir in the oats. At this point you can also stir in chocolate chips, though I baked some without and then stuck some chocolate chunks onto the top of the last batch. Both versions are good. When you bake them, roll them into balls and press them down to about 1/2 inch think – they won’t spread or rise much.

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