Peanut butter is one of my all-time favourite things ever. And miraculously enough, I'm not allergic to it... yet. But a friend of mine does not feel the same way. At all. So Tara, I apologize for all these PB posts. I would be chronically ill if you had a cooking blog mainly devoted to mayonaise. Ugh. I cannot even fathom.
But anyway, it's safe to say I have a lot of PB recipes bookmarked, and I was filtering through them the other day and noticed I had several PB oatmeal chocolate chip cookies saved. (Not so) Oddly enough, they all turned out to be the same recipe from the always delightful Brown-eyed Baker. And they all claimed these cookies were the perfect trifecta of dessert heaven. I felt like this was fate. I had to make the cookies.
I can assure you these claims of cookie perfection are true. Mid-way through making the dough I started to get the tingles from a cookiegasm. (Don't act like you don't know). I sensed they were going to be incredible and they did not let down. The blend of PB, oatmeal and chocolate is perfect and subtle, without one overbearing flavour. And they stay moist and chewy-- what's better than a moist and chewy cookie?!
I definitely recommend doubling the recipe. Or tripling...
Peanut Butter Oatmeal Chocolate Chip Cookies
from Brown-Eyed Baker
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
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.