ginger snaps

I was in the mood to make cookies this morning…just a usual Sunday craving and oatmeal cookies were on the mind, to be specific. I had picked up a bag of trader joes rolled oats the other day and figured I would follow the recipe on the back…but then, like it sometimes does, it took a bit of a turn.

I followed the recipe up until I had all the ingredients mixed into the bowl and ready to be scooped onto a tray. In addition to the requested ingredients, I also added dried cranberries and instead of making individual cookies, I spread half the contents into a pie pan. Once the cookie crisp was done cooking in the oven and had time to cool, I added a scoop of greek yogurt and sprinkle of cinnamon to the top.

Ingredients

3/4 cups sugar
3/4 cups brown sugar
1/4 cup butter
2 eggs (I used egg whites)
1 tsp baking soda
1 tsp vanilla
1 cup peanut butter (I used sunbutter)
3 cups rolled cut oats
6 oz chocolate chips
1/4 cup dried cranberries

Preheat the oven to 350 degrees. Mix together the sugars and butter until creamy. Beat in the eggs until mixed well. Add the baking soda, vanilla and peanut butter. Finally, add the oats, chocolate chips and cranberries until mixed evenly. Lightly grease a pie pan and spread half the mix evenly, cook for about 15minutes or until lightly golden on top. You can then make a second with the additional mix or make regular cookies. I chose to change it up again and put the remaining mix into the cups of a cupcake pan :) I used plain greek yogurt for the topping and lightly sprinkled with cinnamon.