May 2, 2014

Peanut Butter Oatmeal Chocolate Chip Cookies ...They Are Deeee-licious!

Peanut Butter Oatmeal Chocolate Chip Cookies

3/4 c. butter, softened
1 1/4 c. brown sugar
1/2 c. white sugar
2/3 c. peanut butter (I used an all-natural chunky PB)
1 egg + 1 yolk
2 tsp (real) vanilla extract
1 1/4 c. all purpose flour
1 c. old fashioned oats
1/2 tsp baking soda
1/2 tsp salt
1 c. semi-sweet chocolate chips

Combine butter, brown sugar and white sugar until thoroughly mixed or creamed. (You can use a mixer. I like to do it by hand with my trusty old wooden spoon.) Then stir in the peanut butter (you can microwave it a bit if it needs softening), followed by the egg + yolk and vanilla extract, stirring to combine after each addition. Then mix in the oats. Next add the baking soda and salt; then slowly add the flour, mixing as you go. Finally add the chocolate chips.

You want to end up with a typical cookie dough consistency. If you feel it's too wet, add a little more flour. If you feel it's too dry or stiff, add a little more softened butter or peanut butter.

Scoop small balls of the dough unto an ungreased cookie sheet and bake at 325 degrees for about 10 minutes. You might leave them in for 12 minutes, but you DO NOT want to overcook these. They will look a little raw when you pull them out, but that's okay. Take them out and let them rest. They are at their best when they're a little under-done. A little chewy and melt-in-your-mouth-y.

Yields 2-3 dozen depending on the size of your cookies.*

These cookies are Fifty Shades of Delicious! The kids and I made them for a preschool function and we didn't get to bring a single cookie home with us. Luckily, Mommy thought to set a few aside at home so we could enjoy a few ourselves! If you like peanut butter and you like chocolate chips then you will like these little cookies. You don't really taste the oatmeal, but I think it adds to the chewiness. I like to be able to really taste the peanut butter, so this has good ratios for me. If you want less PB taste, decrease the PB to 1/3 c. and up the butter to 1 c. I also really like having the peanut pieces in the cookies, so I highly recommend using a chunky PB...and I think a natural PB works best (plus it's better for you!). You could also add pretty much any other cookie mix-in you'd like to these...other kinds of chips (like butterscotch or white chocolate) or nuts or dried fruits. Whatever floats your boat. But the old standby combo of chocolate and peanut butter works for me. And the kids loved them...especially my 5 year old who was "really selling them" at her school outing.

"You should have one of my cookies," she'd say. "They are deeeee-licious!"

Until next time, happy baking!....and eating! :-)

*adapted from a recipe on

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