Fluffer Nutter Oatmeal Cookies
I have had some crazy, serious writer’s block lately. Hopefully you can’t tell. But it’s taken me hours to write a single post this last week.
Which is a shame, because (for the first time EVER), I have a camera chock full of dozens of different desserts just waiting to make their way into my drafts. But I keep putting it off, because I’m totally out of witty, feel good lines to deliver.
I’m not too worried. I’m pretty sure I’ll come out of it before too long. Besides, I’m pretty sure I know what it is…
Two words: Online BlogCon.
I can’t think of the last time I put this much brain power into a project. Maybe not ever?!?
So, this is my message for you today: if, from the outside, it looks like we’ve just thrown together some guest posts and a cutesy blog design– let me assure you that this conference is being lovingly, and painstakingly crafted with all of your best interests at heart 🙂
I’m pretty sure that nobody in the Swanky or the Crazy household has gotten much sleep since this hare-brained idea of mine took over our inboxes.
And I’m not kidding. This thing has literally taken over my inbox. It’s driving my husband crazy.
He has a thing about cluttered inboxes.
I keep telling him that a clean inbox is something of an exotic luxury right now. And I’m sure all of our sponsors, speakers, and affiliates can attest to that as well.
I’ve been sharing the email love a lot lately 🙂 Sorry, guys.
Anyway. All of this complaining is actually building up to something really awesome:
- 3/4 c. butter, softened
- 1/2 c. peanut butter
- 1 c. granulated sugar
- 1/2 c. brown sugar
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 2 eggs
- 1 tsp. vanilla
- 1 1/4 c. all purpose flour
- 2 c. rolled oats
- 3/4 c. marshmallow cream
- optional: 3/4 c. chopped peanuts*
- In a large mixing bowl, beat together the butter and peanut butter with an electric mixer. Beat in the sugar, brown sugar, baking soda, eggs, and vanilla.
- Mix in the flour and rolled oats.
- Drop the marshmallow cream into the dough by spoonfuls. Use a spatula to fold in the marshmallow cream-- but don't over mix it into the dough. You still want to be able to see ribbons of marshmallow.
- (Add the peanuts before the marshmallow cream if you like them-- my personal recommendation is without).
- Drop by heaping, loose tablespoons onto a lined baking sheet (resist the temptation to pack the spoonfuls tightly, the mixture will be a little crumbly and that's ok).
- Bake at 350º for 10 minutes.