Do you know what is almost as fun as spending your entire day lesson planning? Taking out some cookies that your coworker made for you last week and realizing that they have gone bad.
After taking one huge bite.
Then spitting it all out onto the plate. At least I was alone at the time. They looked so good too!
So there I am, exhausted after spending a full day thinking up fun things to do when teaching a World Issues class and reading pretty much every newspaper article written within the past few days to make it relevant, and I don't even get my cookie reward.
Well, there are some things that I can remedy with baking. Like...lack of cookies.
Now that is a World Issue if I've ever heard one.
Since my go-to snack for the past few days has been a Nutella and peanut butter sandwich (best sandwich EVER), I decided to switch things up a little and make my peanut butter and chocolate obsession into cookie form.
Like I've never done that before.
But these ones are breakfast cookies. You know, it's like oatmeal, but in a cute little form.
And people keep telling me they hate oatmeal...
But can't we even say that these cookies are a superfood? I mean.. there's chia seeds in it! Doesn't that count for something? Can we even call these cookies....healthy?
So when I say that I eat oatmeal for breakfast everyday, now you know what I mean.
Chia Seed Peanut Butter Oatmeal Cookies
What you'll need:
- 1/4 cup butter, softened
- 1/2 cup dark brown sugar
- 3/4 cup creamy peanut butter
- 2 large eggs
- 1 teaspoon vanilla
- 1 1/2 cups rolled oats
- 1 teaspoon baking powder
- 1/2 cup all purpose flour
- 1 1/2 tablespoons chia seeds
- 1/2 cup dark or semisweet chocolate chunks or chips
- Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone mat and set aside.
- In a medium bowl, beat together the butter and sugar until light and fluffy. Add in the peanut butter, eggs and vanilla and mix until fully combined.
- In a separate bow, mix together the oats, baking powder, flour, and chia seeds. Slowly mix into the wet ingredients until fully incorporated.
- Fold in the chocolate chips.
- Form the cookie dough into balls, and place them 1 inch apart on the baking sheet.
- Bake in the preheated oven for 12-14 minutes, or until the edges are golden. Let the cookies cool on the baking sheet for 5 minutes, then transfer to wire racks to cool completely.
Adapted from Yummy Mummy Kitchen
Thank you for reading A Taste of Madness. You can stay connected with me here: