Peanut butter chocolate chip oatmeal cookies...

Tuesday, November 22, 2011

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Whew.... that's a mouthful to say... and OoOOooOOooO these are a mouthful of goodness....


"Oh look….. she is posting another cookie recipe…"


Yay……..



Oh but this is a good cookie.. I almost didn’t share the recipe because I wanted something to be piggish about but realized that I needed to pass this around…


I have one of those cheapo ice cream scoops.. I end up using it for everything.. pancakes, muffin or cupcake batter and now cookies… I measured mine and it is about 3 and ¼ tablespoons to the top.. and to make a large cookie you need about 3 tablespoons of dough… or if your one of “those” people and have cookie scoops then use your largest one.




Gather the ingredients… the first time I made this recipe I used quick oats… it worked if that is all you have.



Cream your butters, sugars and vanilla together



Add your egg




Add your flour mixture... the salt, flour and baking soda.




Add the oats




Add the chocolate chips..




Oven at 350 F on a ungreased pan scoop out dough… three tablespoons … if not using a ice cream scoop roll them out so they stay round for you…



Do NOT!!! Crowd.. these suckers spread out and we want the edges to look pretty




Bake for about 10 to 14 minutes.. only till they are golden brown.. they won’t be done, we’re gonna leave them to finish cooking on the pan…




After about 15 minutes when they have completely cooled transfer to plate or airtight container…


This recipe only makes a dozen or a bakers dozen depending on how generous you measured. Perfect for a hostess gift. 


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


1. Preheat oven to 350 degrees F. 
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.


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