peanut butter and... #OXOGoodCookies

Let's do some word association, shall we? When I say "PB and...", what comes to mind?

It's J, isn't it! Of course it is. And if I said "It's peanut butter ____ time", you'd fill in the blank with jelly, no doubt. But as awesome as jelly tastes with peanut butter, I feel like chocolate is an even better partner. I'm going to campaign for PB&C to become a thing, because chocolate is just as worthy, if not more so!

Let me step down from the grandstand of a ridiculous cause and step back up onto the grandstand of a good cause: Cookies for Kids' Cancer. If you don't personally know a child who has cancer, you undoubtedly know someone who has gone or is going through it with his or her child. It's obviously a draining experience, physically, mentally, and emotionally. There are so many ways you can chip in to raise money for this worthy cause, from hosting a cookie swap to planning a 5K run (...or walk). Head to the website to get some great ideas for contributing! Another way to help is to look for this sticker, which you can find on select OXO baking items:

It should be noted that in 2015, OXO will donate up to $100,000 to Cookies for Kids' Cancer* through these product proceeds, as well as via bake sale matches and other fundraising efforts. For more information about OXO's involvement with Cookies for Kids' Cancer, visit OXO.

So go, go make cookies! Make cookies and do good!

*Cookies for Kids' Cancer is a recognized 501c(3) public charity duly incorporated under the laws of the state of New Jersey. Your donations are tax deductible to the fullest extent allowable by law. 100% of proceeds raised by Cookies for Kids' Cancer fund pediatric cancer research.

PB&C Cookies
(printable recipe)
Makes about 18 cookies

Ingredients:

• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 stick (1/2 cup) unsalted butter, softened
• 1/2 cup creamy peanut butter
• 1/2 cup granulated sugar
• 1/3 cup light brown sugar, packed
• 1 teaspoon vanilla extract
• 1 egg
• 1/2 cup rolled oats
• 1 cup semisweet chocolate chips

Directions:
In a bowl, whisk together flour, baking soda, and salt and set aside.
In a large bowl with mixer on medium speed, cream together the butter, peanut butter, granulated sugar, brown sugar, and vanilla extract, until light and fluffy, about 3 minutes.
Add the egg and beat to combine.
On low speed, gradually add the flour mixture until just combined.
Stir in the oats and chocolate chips.
Chill the dough for an hour or so.
Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
Use a large cookie scoop and drop dough onto prepared baking sheets about 2 inches apart.
Bake for 10 minutes, or until the cookies are lightly golden.
Leave on cookie sheets for a minute or two, then carefully transfer to a cooling rack to cool completely.