You know what the very best feeling is?
Knowing today is Friday.
Yup, Friday is the best.
And I know that I cannot be the only one who feels this way.
In general, I think Friday is a very loved day by most. What’s not to love?
For me, Friday means no pressure. I don’t typically have a Saturday post and I don’t typically have other project deadlines due on Saturdays, so Friday nights have become my free night. A night with no writing recipes, editing photos and typing words upon words about said recipe, hoping at the same time I am not boring you guys to death. Don’t get me wrong, I love working on my work, I truly do love it, which is probably why I can do it so much, BUT a little break is always needed. Especially after a full week.
So yeah, I love me my Fridays!
The best Fridays though, come after an exceptionally jam-packed week. The ones that leave you tired, but feeling good about what you have accomplished. To me, that’s the best feeling.
This week was crazy. There was lots planning, plenty of cooking, and a handful of fails – luckily the wins made up for the fails. There was tons of writing, emailing, editing and grocery shopping. Way too much SNOW – and not enough sun.
Nothing new though.
Thursday pretty much whipped my butt, so Friday obviously deserves some chocolate.
Duh. It’s the very smart thing to do.
Another smart thing to do?
Mom’s oatmeal chocolate chunk cookies (in bar form) + peanut butter swirled brownies…
All together in one big 9×13 inch pan. Yuppers.
Sometimes you just need a little simplicity. Sometimes some simple cookies and brownies – classics that will never, ever get boring (and my family’s favorites) are just the trick.
The over the top stuff is delicious, but really all I wanted to do last week was just make something sort of familiar and somewhat normal, so I did, and I do think it was one of my best decision all week.
I mean dear gosh, look at all that chocolate and with oatmeal (MY favorite cookie) and peanut butter?
These are pretty much everything you could want from a bar. They are ever so slightly crumbly, extra moist, extra gooey, extra chocolatey and the texture is out of this world. No really, it is!
- 10 tablespoons unsalted butter
- 2 ounces milk or semi sweet chocolate, chopped
- 1 cup granulated sugar
- 1 tablespoon instant coffee (optional)
- 1 tablespoon vanilla extract
- 2 large eggs
- 1/2 cup cocoa powder (sometimes I use Hershey's Dark Chocolate Cocoa, but for these brownies I recommend sticking with regular cocoa)
- 1/2 cup all-purpose flour
- 1/4 teaspoon kosher salt
- 1/3 cup semi sweet chocolate chips or chocolate chunks
- 1/2 cup creamy peanut butter, melted (I microwave mine for 30 seconds)
- Oatmeal Cookie
- 1 1/4 cup old fashioned oats
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup canola oil or melted coconut oil + more if needed
- 1 egg
- 2 teaspoons vanilla
- 4 ounces dark chocolate, chopped into chunks (about 1 1/2 cups)
Preheat the oven to 350 degrees. Grease a 9x13 inch baking dish or line with foil or parchment paper.
To make the brownie batter - Add the butter and 2 ounces milk chocolate to a medium size mixing bowl that is microwave safe. Microwave the butter and chocolate on 30 second intervals, stirring after each interval until melted and smooth. This takes me about 1 minute and 30 seconds.
To the melted chocolate mixture add the sugar and instant coffee, whisking until completely combined. Add the vanilla and egg and whisk until smooth. Stir in the cocoa powder, flour and salt until smooth and just combined, try not to over mix the batter. It will be thick. Add 1/4 cup of the melted peanut butter (you will use the remaining 1/4 cup later) and gently stir, leaving a few streaks of peanut butter. Stir in the remaining chocolate chips or chunks.
To make the oatmeal cookies - In a large mixing bowl or bowl of a stand mixer, add the oatmeal, flour, brown sugar, baking soda, salt, melted coconut oil, eggs and vanilla and beat until combined and the dough holds together (the dough will seem oily, this is good, if not add a tablespoon more of oil). Mix in about 1/2 cup of the chocolate chunks.
To assemble drop dollops of about half the brownie batter into the prepared pan. Sprinkle the oatmeal cookie dough around and over the brownie batter. Dollop the remaining brownie batter over top the oatmeal cookie dough. If needed, re-warm the remaining 1/4 cup of peanut butter in the microwave and then drizzle it over the the pan. Use a sharp knife to swirl the peanut butter around the brownie batter (don't try to swirl the peanut butter around the oatmeal cookie dough). Now grab the remaining chocolate and scatter it over the pan.
Bake for about 25-35 minutes, just do not over bake. Underdone is always better in my opinion. Allow bars to cool in pan for at least 1 hour before slicing and serving.
And don’t skimp on the chocolate chunks, Friday would be disappointed in you.
If you make this recipe, be sure to tag your photo #halfbakedharvest.