Double Chocolate Oatmeal Peanut Butter Cookies

Lately, I’ve been thinking a lot about the blogs I read.  There are some I read strictly for photo or recipe purposes and others for the content.  More often than not, the blogs I read for content are based on someone’s life.  Apparently, I’m nosey.

So I started thinking about my own blog.  Is it one of those look at the photos and recipe blogs or more of a read the content and know the person type blog?

Once upon a time I wrote about my life, my semi-obsession with health and fitness, and school.  I had a different boyfriend, I was in grad school and I didn’t eat meat.  That was years ago.  Somewhere along the way, that stopped.

Nowadays, I don’t really tell you about things like wine and painting with my sister and my friend.

I don’t usually talk about the fact that last week I signed up for 24 Hour Fitness and was stared at for being the sweatiest person in the room.  I firmly believe if you still look cute after your workout you weren’t working hard enough.  True Story.

Or that I went to the Artisan Food and Arts Festival with my sister, brother-in-law, and this guy, who I have yet to give a blog nickname (not that I can’t just call him by his name, Jesse, like I do in real life):

and ate some amazing food from Kogi.

Recently, my blog has been all about the fatty and delicious recipes that are more fun to write about and photograph than sharing the healthy meals I try to consume on a regular basis, but sometimes I miss documenting the healthy, tasty things I make.

So lately, it’s been a lot of recipes like this

Because chocolate and peanut butter are winners, and because sometimes I like reading blogs just for the recipes.

Double Chocolate Oatmeal Peanut Butter Cookies

inspired by Epicurious

1/4 cup butter, softened
1/4 cup peanut butter
1/2 cup sugar + more for rolling
1 egg
3/4 cup flour
1/4 cup cocoa powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup chocolate chips
1/2 cup oats

Preheat oven to 350F.

In a large bowl combine butter, peanut butter, sugar and egg.  Add flour, cocoa powder, baking soda and salt, and stir until just combined.  The dough will be pretty dry.  Add chocolate chips and oats and knead it all together until combined.  Form dough into about 30 tbsp sized balls, roll in sugar and lay onto a parchment paper-lined baking sheet.  Press dough down to flatten.  Bake about 8 minutes or until the edges are cooked but the center is still soft.

They key to these is to make sure they’re not over-baked.  If they’re over-baked, they’ll be hard and dry.  If slightly under-baked, they’ll be chewy and rich.  In other words, delicious.

Delicious is right, and I hope my blog stays that way, but it might go in a different direction too.  So maybe my blog will have to be both.  A little bit of Karla and a lot of food.  All mixed together.

Let’s just hope that as I approach my 400th post, I don’t decide to share 400 things about myself like I did on the 100th

What do you think?

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Almond-Oatmeal Chocolate Chip Cookies

Did you hear that chocolate may reduce women’s risk of stroke?  In case you really needed a reason to eat more chocolate, now you have one.

I’m only looking out for you, and because I love you so much and I don’t want you to have a stroke, I’m going to share some ways you can eat more chocolate.

Like this

Champagne Brownies

Spicy Chocolate Cupcakes

Double Chocolate Coconut Cookies

Chocolate Wine Cake

Oh and don’t forget these

Chocolate Cupcakes with Caramel Filling, Cream Cheese Frosting and Sea Salt Candied Walnuts

And most recently this:

Almond-Oatmeal Chocolate Chip Cookies

1/2 cup butter, softened
1/2 cup almond butter (I used maple almond butter)
1/2 cup white sugar
1/4 cup brown sugar, heaping
1 egg
1 cup flour
1 tsp baking soda
1/2 tsp salt
3/4 cup oats
3/4 cup chocolate chips (or more, if you’d like)

Preheat oven to 350F.

Cream together butter, almond butter, and sugars.  Beat in egg.  Add dry ingredients (except oats) and blend together.  Fold in oats and chocolate chips.

Place balls of dough on a parchment paper-lined baking sheet.  Bake for 10-15 minutes depending on your oven, or until golden on the edges.  The center will be slightly undercooked but don’t forget they keep cooking even after you take them out of the oven, not to mention a slightly undercooked center is delicious.

I’ll be honest, these were amazing because of the texture.  Although I sort of wish I had used PB instead of almond butter, or maybe added some almond extract in there, and coconut.  Yes, coconut would have been divine. 

But really, the chocolate will suffice, after all that’s all that really matters right now.

So be healthy and go make some Almond-Oatmeal Chocolate Chip Cookies and eat a few handfuls of chocolate chips while you’re at it.