Tuesday, June 17, 2014

Peanut Butter Oatmeal Chocolate Chip Cookies

Cookies without milk?  That's just crazy talk. What good is a delicious peanut butter oatmeal chocolate chip cookie without a great big glass of milk? 

I think I may need to downsize my cookies (and we all know that's not going to happen) or get some bigger glasses.  (Doesn't everyone consider cookie dunkability when purchasing new glassware?) 

I managed to make it work for now. 

This cookie recipe came directly from the browneyedbaker.com. 

Peanut Butter-Oatmeal Chocolate Chip 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
½ cup rolled oats
1 cup semisweet chocolate chips

Preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
Whisk together the flour, baking soda and salt; set aside.

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.

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.

This is a serious cookie.  It is packed with delicious goodness and it is almost impossible to eat just one.  Go ahead - I dare you to try.


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