My dad and nonna are clearing out the kitchen in preparation for their brand new kitchen renos. My nonna found this Bunnykins plate along with a 2 matching mugs (a tall slim one and a short fat one) and a matching bowl in that inconvenient and obscure over-the-fridge cabinet where unused dishes are sent to retire.
I suspect my sister is jealously staring at the Bunnykins plate right now and not even looking at the cookies on it.
As kids we each had a set of Bunnykins china. I’m surprised that survived our childhood given all the other glass dish casualties. One of us had a mug and bowl, the other had a mug and a plate. I can’t quite remember whose was the bowl and whose was the plate, but I vividly whose mug was whose. I thought the mugs reflected our respective appearances — Vicki’s was the tall slim mug and mine was the short fat one. She was taller than me until I was about 7 years old, but she was always skinnier. Still is.
Anyway, Vic, your Bunnykins china is safe and sound in my cupboard in case you’re looking for it.
For those readers more interested in the cookies on the plate, it was a recipe I threw together on Wednesday night when I felt like baking. I had very few ingredients hence the recipe only makes 6-8 albeit large cookies. I had no flour, no white sugar, no raisins or chocolate chips, but I managed to bang out a really tasty cookie that Matt “can’t stop eating” (his words, not mine).
I thought the chunks of pb cups would stay in tact, like chocolate chips. They did not. They sort of just melted into the cookie making it sweeter. Oh well.
Oatmeal Reese Cookies
1/4 c. unsalted butter
1/2 c. brown sugar
1 egg, beaten
1/2 c. quick oats
1/2 c. besan (aka chick pea flour)
1 t baking powder
2 t vanilla extract
4 Reese peanut butter cups, chopped
Preheat the oven to 350*F.
Cream together butter and sugars until fluffy. Beat in egg. Add remaining ingredients and mix well.
Form 2 tablespoons of cookie dough into a ball and place it on an ungreased cookie sheet. Repeat with the remaining dough – you should get 6 to 8 cookies out of this.
Bake for 12 – 14 minutes or until golden brown at the edges but still very soft on top. The cookies will harden slightly as they cool but should remain very chewy.
This recipe is part of the 12 Weeks of Christmas Cookies being hosted by Abby Sweets.