I‘m that person. The one that is rarely late. The one that calls restaurants to say I’m running behind schedule. I’m that person leisurely sauntering through the airport, who doesn’t huff and puff when someone has 7 layers of clothes to remove
along with lace up knee high boots, at security. Because I am neurotic, I always have time to spare. I missed a plane once. It was in the 90s, and because of an accident on a country road. Traffic was stopped dead, no fighting it. It was 3 days before my sister’s wedding, I was maid of honor, and I hadn’t had my dress fitting. Consequently, it took me more than a day of travel. Which led to a last minute dress fitting; resulting in a poorly made dress. When my dance partner accidentally stepped on the bottom of my dress, most of it (the dress) ended up lying in a heap on the dance floor. There I stood, in my very classy maroon stockings, 3 inch heels and crop top.
I am now neurotic about airline travel. 2 hours before flight time I like to be sitting at the gate: not at the check in or security, but at.the.gate.
Which brings me to today’s recipe. Recently, while enjoying the sights and sounds of Milwaukee International Airport, for hours on end, I purchased a peanut butter oatmeal cookie as big as my head. Mike and I both thought it was genius: peanut butter and oatmeal. Sadly, genius it was not. Great idea. poor execution. I knew I could make something that tastes better. And i did.
Peanut Butter and Oatmeal Cookies
1 1/2 sticks unsalted butter
1 cup dark brown sugar
1/2 cup granulated sugar
2 tsp vanilla
1 1/4 cup crunchy peanut butter
1 tsp kosher salt
1 tsp baking soda
1 cup all purpose flour
1/2 cup graham cracker crumbs
3 cups old fashioned oatmeal
Mix the salt,baking soda, flour, graham cracker crumbs and oatmeal in a large bowl. In a mixer fitted with paddle attachment, beat together the butter, dark brown sugar and granulated sugar, until fluffy. Add the egg and vanilla..and beat until fully incorporated. Beat in the peanut butter and beat for 1 minute. Add the dry ingredients all at once and stir until fully mixed. Form into balls and flatten with the tines of a fork. Bake at 350 for about 10 minutes. These are delicious right out of the cookie jar, but also wonderful with a scoop of peanut butter chocolate ice cream sandwiched between.