The Ultimate Trifecta: Peanut Butter-Oatmeal Chocolate Chip Cookies
The cookies are AMAZING. They really are all my favorite cookies perfected into one. Who doesn't love peanut butter and chocolate? But then you add the oatmeal, and these go to a whole new crumbly melt-in-your mouth level. Yum. I love the jumbo size of them too. These cookies are impossible to avoid. I told myself I was making them for Adam, and that I was only going to try one. Ya, right. And I double dog dare you to not eat the dough. Go ahead and try.
Peanut Butter-Oatmeal Chocolate Chip Cookiesrecipe from Brown Eyed Baker
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 or silpats 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. I weighed each ball of dough - they were about 1.7 to 1.8 ounces. Bake for 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.
Makes about 16 cookies (if you don't eat too much of the cookie dough).
1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper or silpats 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. I weighed each ball of dough - they were about 1.7 to 1.8 ounces. Bake for 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.
Makes about 16 cookies (if you don't eat too much of the cookie dough).
I told myself not to click on this post as soon as I saw the cookies.....then I clicked anyway. Holly tornados thoes look good! I'm not sure they should be allowed to exist. I'm pretty sure I should never ever ever make them in this house. I wouldn't even get them in the oven I would just eat all of the dough. Yummmmm!
ReplyDeleteMade these and OMG they are so yummy. Especally warm... Words of caution....if you make these you will gain like 400lbs because you can't stop eating them. YUM
ReplyDelete