TMC

Old story, great recipe:

I went on a few dates with this guy. He was tall and handsome, in a Jeremy Irons kind of way.

Things were good, but the relationship hazard lights went off when I baked these cookies: chocolate cherry peanut butter oatmeal, and he deemed them "too much"(NO - YOU'RE TOO MUCH), saying he was more of a "plain chocolate chip kind of guy".

In the course of our mini-relationship, we went to the driving range (fun), a movie (OK, yes), to dinner (yes, yes), the bar with his friends (nice, thank you for introducing me), and he brought me over to make me dinner one night (I love good cooks, sign me up!).

I got to his place. He disappeared to check on the grill, coming through the door with a plate of plain, unseasoned chicken (eh). He opened a can of green beans (UGH, WTF?), dropped them in boiling water (they've already been boiled tasteless!) and offered me a glass of milk.

Things between us ended shortly thereafter.
But the cookies, they stay with me...

‘TOO MUCH’ COOKIES

3 eggs
1 1/4 cups packed light brown sugar
1 cup granulated sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1 12-ounce jar creamy peanut butter
1 stick butter, softened
1 cup chocolate covered cherries
2 teaspoons baking soda
4 1/2 cups quick-cooking oatmeal (not instant)

Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper or nonstick baking mats.

In a very large mixing bowl, combine the eggs and sugars. Mix well. Add the salt, vanilla, peanut butter, and butter. Mix well. Stir in the chocolate cherries, baking soda, and oatmeal.

Drop by tablespoons 2 inches apart onto the prepared cookie sheets.

Bake for 8 to 10 minutes. Do not over bake. Let stand for about 3 minutes before transferring to wire racks to cool. When cool, store in large resealable plastic bags.