“August rain: the best of the summer gone, and the new fall not yet born. The odd uneven time.”
– Sylvia Plath
It’s nearly the end of August and once green lawns are now gold and the constant heat, sunshine and drought has curled my edges and set in fatigue. Mornings are cooler now and leaves are starting to look like rust, though I’m sure it’s the drought that has plagued us all summer rather than the early start of fall. It’s a very odd uneven time, indeed.
A week ago we were camping in the the Wenatchee National Forest near Leavenworth, close to amazing hikes and fresh air. It was where I discovered that I hated quaint touristy faux-Bavarian towns, but loved the golden hills full of orchards along with the bakery, a pioneer village/small town museum and tasty beers of the next town over. This short get-out-of-town break was just what I needed. And now that we’re back home where there’s lots of work to do and long to-do lists, I feel a world better. Perspective is important and that’s why little jaunts out of your world help to bring new eyeballs that see within as well as out. I’m feeling better than I have in months. Yay.
My good friend isn’t a fan of August. I get it and obviously Sylvia Plath nails the feeling well. So to help move this transition month along, I made cookies. There’s no flour and that probably means good things to a few of you. In fact, I made this recipe because I was out of flour. I was also out of brown sugar, but a text to my neighbour netted results. They are good. Slight chew, slight crispness and packed with large flake oats, chocolate chips and walnuts. Peanut butter helps bind things together and while the flavour is there, it’s not the number one flavour here. Make up a batch and wait out the rest of the month. Take a few on a picnic for one last hurrah.
loaded flourless oatmeal peanut butter cookies
Maybe these cookies aren’t fully loaded, but I think they’re pretty jam-packed with walnuts and chocolate chips. You could easily get rid of the walnuts and go all chocolate or try raisins instead (though I don’t know why you’d want to).
(recipe lightly adapted from dinner with julie)
1/4 c room temperature butter
1/2 c all-natural peanut (chunky or smooth is up to you) or almond butter
1/2 c white sugar
1/2 c packed brown sugar
1 large egg
1 t vanilla
1 t baking soda
1/4 t kosher salt
2 c old-fashioned oats
1/2 c chocolate chips
1/2 c chopped walnuts
Preheat oven to 350F.
In a medium bowl, mix together the butter, peanut butter and sugars until creamy. Beat in the egg and then the vanilla, baking soda and salt. Dump in the oats and stir, and then stir in the chocolate chips and walnuts.
Cover baking sheet with parchment paper or use a silpat mat. Drop dough by the spoonful and flatten each cookie slightly with your hand. The original recipe said that these cookies were spreaders, but I didn’t find that too be the case. Use your discretion! Bake for 15 minutes or until golden. Let them cool slightly on the baking sheet before removing them with a spatula. Makes about 16-18 cookies.