It is supposed to snow at the farmhouse tomorrow. Up until now, we have enjoyed some unseasonably warm weather in our part of the country. Why, just yesterday, it was almost 70!

I like it that way. (Sorry all you who love the seasons.)

I grew up in southern California where snow was enjoyed at distance. It was for viewing purposes only. We loved to wake up to the sight of snow covered mountains but still be able to get around town without being hampered by the slipping and sliding that accompanies all that white stuff.

I imagine all the grocery stores are experiencing the “Snow is Coming” rush. Bread, milk, and toilet paper are most likely flying of the shelves. Everyone seems to get in a panic at the threat of wintery weather and stock up.

I agree.

It’s good to be prepared to spend the day gazing out the window at the snow drifting down, but my comfort supply list extends beyond the usual necessities of milk, bread, and TP. Mine must also include fixings for soup plus butter, brown sugar and chocolate chips.

My plan for tomorrow is to make a big pot of Potato Soup and a batch of Peanut Butter Oatmeal Cookie with Chocolate Chips. They are two of my childhood favorites and will certainly add a measure of warmth to our chilly weather. I am including the cookie recipe here. Look for the soup recipe on a later date. I’ve got to get it typed in.

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Chocolate Chip Peanut Butter Oatmeal Cookies

Yield: Not exactly sure. People keep coming by and eating them.  Maybe 6 dozen 1-tablespoon size.

Ingredients

• 1 ½ cups flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup butter, room temperature
• 1 cup peanut butter
• 1 cup sugar
• ½ cup brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 cups old-fashioned rolled oats
• 2 cups chocolate chips

Instructions

1. Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. Set aside
2. In a stand mixer fitted with paddle attachment, beat butter and peanut butter together until smooth, about 1 minute.
3. Add sugar and brown sugar and beat on medium-high speed until creamed, about 2 minutes.
4. Add eggs and vanilla. Beat on high until combined, about 1 minute. Strap sides and beat again to combine.
5. Add flour mixture to mixing bowl and mix on low until combined.
6. With the mixer on low speed, add oats. Once the oats are combined, add chocolate chips. Mix just until everything is combined. The dough will be thick and somewhat sticky. Cover and chill dough for about 20 minutes up 4 days.
7. Preheat oven to 350 degrees F. line baking sheets with parchment paper or silicone baking mats.
8. Use 1-2 tablespoons of dough to form balls. Place on cookie sheet leaving enough space for the cookie to spread out while baking.
9. Bake for 12-14 minutes until lightly browned around the edges. Centers will be soft.
10. Remove from oven. Allow cookies to sit on cookie sheet before moving to cooling rack to cool completely.

Have a great weekend!

“First, we’ll make snow angels for two hours, then we’ll go ice skating, then we’ll eat a whole roll of Tollhouse cookie-dough as fast as we can, and then we’ll snuggle.”

Buddy the Elf