I haven’t blogged in ages, but I was so pleased with these cookies yesterday I thought that I should just go ahead. I was definitely craving cookies last night, and I’d been wanting to do something to use up some peanut butter and some oats that I had.
I got this recipe from a blog called Brown Eyed Baker, and I only made one rather minor change and one specification to it.
A while back, I bought this Jif “Natural” peanut butter with 1/3 less sodium and low sugar. I thought it would be an easy way to have Travis eat something semi-healthy. About two days later, he declared that it tasted “like the void” and he needed new peanut butter. It’s been sitting around ever since. I used it in this recipe for two reasons. 1 – it doesn’t actually taste like the void and 2 – it has a really really peanutty taste, which I thought would do well in a cookie. I mean, you’re adding more sugar and salt anyway.
Secondly, the recipe called for semisweet chocolate chips. I happened to have a bag of mixed semisweet chocolate and peanut butter chips, so I used those instead. And, they are delicious. Gooey and really really peanut buttery. I highly recommend it.
Peanut Butter-Oatmeal Chocolate Chip Cookies
Makes about 16 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
½ cup rolled oats
1 cup semisweet chocolate chips and/or peanut butter chips
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.