Peanut Butter Oatmeal Cookies
- 3 cups uncooked Irish oatmeal
- 1 ½ cups peanut butter (with a few extra dollops for good luck)
- ½ tsp salt
- ½ tsp baking soda
- 1 cup light brown sugar
- 1 cup flour
- 3/4 cup softened butter
- 1 cup agave syrup (I didn’t have honey or maple syrup like the original recipe called for—this worked just fine)
- 1 tsp of vanilla extract (I didn’t have this either, so I added more PB instead)
- 1 small egg
- 1 cup sliced almonds (optional—I like a lot of texture in my cookies)
Combine ingredients in a bowl. Place spoonfuls on greased baking sheet. Lick bowl (if your love of peanut butter trumps your fear of salmonella). Bake at 375 degrees for 10 minutes. Let cool for 5 minutes and enjoy!
Over thirty years before I was put on this earth to preach the power of PB (and J), artist Wim T. Schippers was spreading the word (quite literally). Well, his message is about to reach a new generation this spring, when Schippers’ 1962 work “Peanut Butter Platform”—essentially a floor smothered in heaven paste—will be reinstalled at the Museum Boijmans Van Beuningen in Rotterdam.
According to the artist, his underlying mission is to reveal the lack of meaning in things, while at the same time proving that acts such as this are “worth the effort.” Meaning and effort aside, I’d just like to know when this piece goes on the auction block at Sotheby’s—I’ll be in the front row with an eager paddle and a vat of Smucker’s.
Had it not been for Alexis, I might have missed National Peanut Butter Day completely—for me, that’s like realizing it was my birthday at 11:45pm the night of.
But fear not! I’m honoring the occasion as we speak.
