Wednesday, July 27, 2011

Peanut Butter-Oatmeal Chocolate Chip Cookies

This recipe has most things I am a fan of, peanut butter, oatmeal and chocolate. I like to think the cookie is healthier when it has heart healthy oats and peanut butter, but who am I kidding. I am a fan of soft or chewy cookies and these are nice and soft from the creamy peanut butter with a bit of texture from the oats. I tweaked the original recipe to add some more oats, but the main flavor is still peanut butter. And of course you can't forget the sweetness from the chocolate chips.

Peanut Butter-Oatmeal Chocolate Chip Cookies
Makes about 2 dozen cookies
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
3/4 cup rolled oats
3/4 cup semisweet chocolate chips

1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside. (I didn't line my baking sheets with paper, but it keeps things clean and easier to remove cookies when they are done.)

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. I used a heaping Tablespoon to keep the cookies a consistent size and dropped dough onto prepared baking sheets about 2 inches apart. 

5. 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.

Adapted slightly from  Brown Eyed Baker

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