Peanut Butter-Oatmeal Chocolate Chip Cookies

What you have here is the ultimate trifecta of cookie goodness:

Peanut butter? Check.

Oats? Check.

Chocolate Chips? Check.

And there you have it – pretty much the most amazingly flavored cookies you could ever imagine. A great big thank you goes out to Jane, a reader who so kindly sent me this recipe as a thank you for sharing my recipes. She received this recipe from her mom, who found it on the back of a flour bag years ago and they have been a staple in her house ever since. I can certainly see why! As you might imagine, these are fabulous. Soft and tender from the peanut butter, a slight toasted flavor from the oats and just the right amount of sweetness from the chocolate chips. I think you’ll want to go ahead and start preheating your oven before you even read the rest of this post…

Now that you’re ready to get baking, a few notes on the recipe:

♦  I used the shaping method from the Thick and Chewy Chocolate Chip cookies. Gives cookies a nice crinkly look on top!

♦  If you’re addicted to weighing when you bake like I am, note that each ball of dough weighed 1.7 ounces.

♦  The cookies will not look “done” when you pull them out of the oven, but they will continue to bake on the hot baking sheets out of the oven. If they are slightly brown, the edges look just set and they are puffy in the middle they are ready to come out!

Disclaimer: You will not be able to resist eating the dough. Don’t say I didn’t warn you!

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Peanut Butter-Oatmeal Chocolate Chip Cookies

Ingredients:

1 cup all-purpose flour

1 teaspoon baking soda

¼ teaspoon salt

1 stick (½ cup) unsalted butter, at room temperature

½ cup creamy peanut butter

½ cup granulated sugar

1/3 cup light brown sugar

½ teaspoon vanilla extract

1 egg

½ cup rolled oats

1 cup semisweet chocolate chips


Directions:

1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.


2. Whisk together the flour, baking soda and salt; set aside.


3. On medium speed, cream together the butter, peanut butter, granulated sugar, brown sugar and vanilla extract, about 3 minutes. Add the egg and beat to combine. On low speed, gradually add the flour until just combined. Stir in the oats, and then the chocolate chips.


4. Use a large cookie scoop (3 tablespoons) and drop dough onto prepared baking sheets about 2 inches apart. Bake for 10 minutes, or until the cookies are lightly golden. Cool completely on the baking sheet and then store in an airtight container at room temperature.


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