Tuesday, February 1, 2011

peanut butter-oatmeal chocolate chip cookies

Yesterday, my friend Sarah made these really tasty peanut butter-oatmeal chip cookies made with whole wheat flour for this little extra oomph of healthiness. Being less healthy in general and wanting more cooookies in ma mouf, I decided to make my own batch without whole wheat flour today. I found this recipe online and replicated it almost exactly, except I added an extra spoonful of peanut butter just 'cuz.

In the end, they looked like this:
Beautiful, right? Right.

:: :: :: :: ::
Peanut Butter-Oatmeal Chocolate Chip Cookies (recipe from browneyedbaker.com)
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
1 egg
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.


  1. I have all the ingredients. Since it doesn't look like we'll have a snow day tomorrow, I think I better call in sick. And bake. My husband would thank me. Even if I got fired. ;)


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