Do you ever have days where you need a reason to keep putting one foot infront of the other? Something to look forward to? A light at the end of the tunnel? My husband needed that yesterday and I responded with what I knew he needed. A cookie that would knock his socks off when he got home. I know my husband so well that when I read the e-mail, I shot one back asking if he needed some cookies. We all have days like that, don’t we? So I baked these up and sent the photo of these cookies to him and letting him know they were waiting for him.
What I didn’t expect was how crazy addicting and over the top awesome these were! They are so soft and that alone is reason enough to draw me in…but the ratio of chocolate and peanut butter is spot on that you will find yourself eating one right after the other. My husband and kids all thought the same thing when they tasted these. They are by far one of our most favorite cookies.
The one and only change I made was to leave out the white sugar. We don’t need 2 cups of sugar in a cookie. The brown sugar was enough and as a result my cookies came out super puffy and cake-like and not flatter and I can’t even begin to tell you how happy I am about that. These were perfect.
Go. Make these..like, right now! Go!!
Chocolate Chip Peanut Butter and Oatmeal Cookies
1 cup butter,softened
1 cup Peanut Butter
1 cup Packed Light Brown Sugar
1 cup Sugar..left out
1 tsp. Vanilla
2 Large Eggs
2 cups All-purpose Flour
1 cup Quick Rolled Oats
2 tsp. Baking Soda..I used 1 and it was fine
1 tsp. Salt
2 cups Semi Sweet or Milk Chocolate Chips
Preheat oven to 350 or 180 celcius. Line a cookie sheet with parchment paper or spray with nonstick spray and set aside.
In a large bowl, cream together the butter,peanut butter and sugars. Add the vanilla and eggs and mix until the batter is light in color,2-3 minutes. Stir in the flour,oatmeal,baking soda and salt. When it’s mostly combined but there are still a few dry spots, add the chooclate chips and mix until well combined.
Scoop out tablespoon sized balls of dough and place onto prepared pan, about 1-2 inches apart. ** I used a 3-inch ice cream scoop and gently flattened the tops when placed on the cookie sheet…sometimes you need a giant cookie to make it all okay**
Bake 10-12 minutes,until very lightly browned and still soft in the center. Cool for 3-4 mintes before removing to wire rack. Serve with a big glass of milk 🙂
Yield: 3-4 Dozen
Source: Mel’s Kitchen Cafe
Originally posted on Home Cooking with Sonya.
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