peanut butter oatmeal chocolate chip cookie

1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks; 235g) unsalted butter, softened to room temperature
1 cup (200g) granulated sugar
1/2 cup (100g) packed light or dark brown sugar
2 large eggs, at room temperature
1 cup (260g) creamy peanut butter
2 teaspoons pure vanilla extract
2 cups (170g) old-fashioned whole rolled oats
2 and 1/2 cups (450g) semi-sweet chocolate chips, plus more for topping if desired


Whisk the flour, baking powder, baking soda, and salt together in a medium bowl. Set aside.
In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter on medium-high speed until smooth, about 1 minute. Add the granulated sugar and brown sugar and beat on medium-high speed until creamed, about 2 minutes. Add the eggs, peanut butter, and vanilla and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
Add the dry ingredients to the wet ingredients and mix on low until combined. With the mixer running on low speed, add the oats. Once combined, beat in the chocolate chips. Dough will be thick and sticky. Cover and chill the dough for at least 20 minutes in the refrigerator (and up to 4 days). If chilling for longer than 1 hour, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard.
Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.

Scoop balls of dough, 2 Tablespoons of dough per cookie, and arrange 3 inches apart on the baking sheets. Bake for 12-14 minutes until lightly browned on the sides. The centers will look very soft.
Remove from the oven and allow to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. While the cookies are still warm, I like to press a few more chocolate chips into the tops—this is only for looks!
Cookies stay fresh covered at room temperature for up to 1 week.


Lemon-Dill Meatballs With Orzo

Time 40 minutes
Yield: 4 servings

With nutty orzo, tender meatballs, bitter greens and spoonfuls of herby yogurt, this Mediterranean-inspired skillet dinner is hearty yet light. There’s an incredible amount of dill, but don’t bother plucking fronds from the stems. Instead, chop the whole plant until you hit the roots; the stems are crunchy and flavorful. While the fennel seeds are optional, their anise flavor is reminiscent of tarragon, so alongside the orzo’s anchovies and the herb yogurt, you might be reminded of green goddess dressing. Instead of orzo, try rice or pearl couscous, and add liquid as needed until tender.


1½ cups loosely packed chopped dill (about 3 ounces), plus more for serving
1 cup full-fat Greek yogurt
1 large garlic clove, finely grated
1 lemon, zested and halved
1 pound ground turkey or chicken
1 teaspoon fennel seeds (optional)
Kosher salt (such as Diamond Crystal) and black pepper
2 tablespoons unsalted butter
1 cup orzo
3 anchovy fillets
4 cups chopped escarole, spinach, mustard greens or baby kale (about 3 ounces)


Step 1

In a medium bowl, stir together the dill, yogurt, garlic and lemon zest. Transfer ½ cup of the yogurt to a large bowl, along with the ground turkey, fennel seeds (if using) and 1 teaspoon salt; mix lightly with your hands to combine. Roll into 12 meatballs about 3 tablespoons each and refrigerate until Step 3. (You can also make the meatballs ahead and refrigerate for up to an hour ahead.)

Step 2

To the remaining yogurt in the medium bowl, squeeze in the juice from the lemon, then season to taste with salt until flavorful and slightly puckery. Set aside.

Step 3

In a medium skillet, melt the butter over medium. Add the orzo, anchovies and ½ teaspoon each salt and pepper; stir until the orzo is golden, 2 to 4 minutes. Add 2½ cups water and bring to a boil over medium-high. Reduce to a simmer over medium-low, then add the meatballs in a single layer. Cover and cook without stirring until the orzo is tender and the meatballs are cooked through, 12 to 14 minutes.

Step 4

Turn off the heat, add the escarole on top and season with salt and pepper. Cover the skillet and let sit until the greens are wilted, 3 to 5 minutes. Taste the orzo and season with salt and pepper. Serve with a spoonful of the yogurt, plus more dill and black pepper.

Source: New York Times Cooking

Editor's note: This recipe is for a very yummy, decadent-tasting dish that is actually really light. To make it even lower in calories, use very low fat turkey and fat-free Greek yogurt. SOOO good.


Beet and Ricotta Hummus

Makes about 2¼ cups

1 baseball-sized red beet (about 6 ounces), scrubbed

1 15½-ounce can chickpeas, rinsed, drained

⅓ cup tahini, well mixed

¼ cup fresh lemon juice

¼ cup ricotta

1 garlic clove, finely grated or smashed to a paste with flat side of knife on cutting board

1 tsp (or more) kosher salt

10 cranks freshly ground black pepper

¼ tsp ground coriander

Mint leaves, poppy seeds, and olive oil (for serving)


1. Preheat oven to 425°. Wrap beet tightly in foil and place on a foil-lined rimmed baking sheet. Roast until the tines of a fork slide easily into the center of beet, 60–70 minutes. Let sit until cool enough to handle.

2. Meanwhile, process chickpeas, tahini, lemon juice, ricotta, garlic, salt, pepper, and coriander in a food processor until smooth.

3. Using a paper towel, rub beet to remove skin (it should slip off easily and any staining to your hands will be temporary). Trim root end and cut beet into 8 pieces; add to food processor. Process until mixture is smooth, about 2 minutes. Taste and season with salt, if needed.

4. Transfer hummus to a shallow bowl. Top with mint and poppy seeds and drizzle with oil.

Do Ahead: Hummus can be made 4 days ahead; transfer to an airtight container and chill.