Peanut Butter Oatmeal Chocolate Chip Cookies
October 21, 2011
Brace yourself, because you are about to take the 3 greatest cookies and combine them into one King Cookie. Peanut butter, oatmeal, and chocolate chip. The original recipe here as well as the above photo source (for most of my posts I will use my own photos, today we’re just gettin the ball rolling).
Oatmeal is the backbone here. It changes the overall consistency of the cookie and melds with the peanut butter to give it a strudel-like crisp at the edges. Mmm. FINALLY oatmeal is back in the winner’s circle where it belongs! Free to blossom apart from the lowliest of cookie invaders… the raisin. This sun-dried booger fruit has no place in a cookie. What makes raisins even more loathsome is they look like chocolate chips at first glance! Don’t act like you’ve never scanned the hell out of a cookie platter at a family reunion to ensure that you don’t accidentally pick the raisin cookie. Blech.
Aaaaanyways, after making these several times I’ve made a few tiny changes to the original, but the bulk of the recipe is about the same.
1 cup all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
1 stick (½ cup) butter, at room temperature
½ cup creamy peanut butter
½ cup brown sugar (light or dark doesn’t matter!)
1/3 cup granulated sugar
½ teaspoon vanilla extract
½ cup rolled oats
1 cup semisweet chocolate chips
Here we go!
1. Preheat oven to 350 degrees F. Spray cookie sheets with Pam or line with parchment paper (parchment paper = you dont have to wash the cookie sheets after) and set aside.
2. Put flour, salt, baking soda in small bowl and set aside
3. With an electric mixer on medium speed, cream together the butter, peanut butter, granulated sugar, brown sugar and vanilla extract until smooth. 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. Using a heaping small spoon (roughly equivalent to 2-3 tbsp) drop dough onto prepared baking sheets about 2 inches apart. Bake for 10-12 minutes, or until the cookies are lightly golden. Cool completely on the baking sheet and then store in an airtight container at room temperature. Woo!
In honor of oats, the humble ringer of this recipe, a little Hall and Oates: