Reese’s Peanut Butter Cookies

Guys, I have blunt bangs.

I mean my hair. I have Cleopatra style, straight, blunt bangs for hair.

This may seem inconsequential to you, but let me be a huge girl for a moment and dwell on these bangs, and the fact that I have had them for about 48 hours and every time I look in the mirror, it’s all wtf. Not in a bad way, just in a ‘whoa, hey, what now?” way.

Also, the last time I had blunt bangs, I was tiny little girl version of myself.

I was your stereotypical looking little asian girl when I was 5. Pinchable cheeks, cute little dresses and China-doll haircut. Super thick black hair cut into a blunt bob with super thick blunt bangs.

I was obsessed with my bangs as a child. They were my identity. I had somehow convinced myself that the forehead concealed beneath was not for public consumption, and must be hidden at all times.

My dad once tried to convince me to wear a hairband like my mom always did, pushing my hair back so people could “see my beautiful face”.

I revolted. I refused to even let the thing near my face.

Eventually, after a few years, I ended up wearing headbands obsessively like they were my old bangs. I couldn’t leave the house without one. My forehead was a newly discovered commodity.

That’s just the kind of rebellious child I was. Not at all.

The headband, in various styles and colours, was my hair staple for a number of years until I was in middle school and got my first haircut from a salon professional while my mom (who had given me all my prior haircuts) was out of town.

Since that day I’ve explored many hair cut styles (and colours) and had yet to go back to my blunt bang hair days of old.

I’ve done some form of bangs since some point in university, but they’ve always been choppy or whispy or angled or longish and pushed to the side. I have a great trust with my stylist and no longer tell her what to do, but when she went for bangs, I would specifically request no straight, blunt bangs. That was for 4 year old Amanda.

But now, 27 year old Amanda has herself some straight, blunt bangs. I’ve been seeing the same stylist for 5 years and we’ve tried everything else under the sun. It had to happen sooner or later.

I don’t feel like a 4 year old as I had feared. I feel sharp. Edgy even. Frankly, I don’t know what to do with myself. Hence the ‘wtf’ mirror moments.

But I think I might actually be able to work this.

What does this have to do with cookies?

Nothing. I just needed to have a girl moment and focus on my hair. My apologies to the male readers out there!

But don’t let that detract from these cookies, they’re amazeballs. SUPER soft and peanut buttery and delicious.

Thanks for following me through my hair thoughts. :)

Cookie base adapted from Sally’s Baking Addiction

I call these Reese’s Peanut Butter Cookies because the cookies are super peanut buttery and soft like the inside of a Reese’s Peanut Butter Cup, with the ground oats making it a little more crumbly, just like the inside of the peanut butter cup! And then of course all those Reese’s Minis! :) In the future I think I might add more Minis and make the cookies bigger as the current cookies can only fit one or two Minis per cookie.

Ingredients

• 1 cup (2 sticks) unsalted butter, room temperature
• 1 cup packed light brown sugar
• 1/2 cup sugar
• 1 1/2 cups creamy peanut butter
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 2 1/2 cups all purpose flour
• 1/2 teaspoon salt
• 1 cup old fashioned oats
• 1 8oz bag Reese’s Minis (approx. 1 1/2 cups)
• 1 cup dark chocolate chunks

Directions

1. Preheat oven to 350F degrees. Line baking sheet with parchment paper or silicone baking mat.
2. In a large bowl, using a hand-held mixer or stand mixer with paddle attachment, cream the butter and sugars together on medium speed, about 3 minutes. Mix in the peanut butter until well incorporated. Add eggs, one at a time, mixing well after each. Mix in vanilla. Scrape down the sides of the bowl as needed.
3. Pulse oats in a food processor until they’re broken down into small pieces, but not powder (see above photo).
4. In a medium bowl, whisk together flour, baking soda and pulsed oats. Slowly add into the butter/sugar mixture.
5. Mix in Reese’s Minis and chocolate chunks by hand, as to not break the Reese’s. If the dough is very soft and unmanageable by hand, chill the dough for 30 minutes before rolling.
6. Rolls balls of dough, about 2 Tablespoons of dough per ball, onto prepared baking sheet. Press lightly on each dough ball as the cookies barely spread at all during baking.
7. Bake for 9-10 minutes. The cookies will appear under-done and will finish baking on the hot pan. Allow cookies to cool on baking sheet for 10 minutes before transferring to a wire rack. Store cookies covered at room temperature for up to 1 week. Cookies freeze well.

Makes approx. 4 dozen cookies.

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