PB Oatmeal Chocolate Chip Cookies
These cookies are SO GOOD. Crisp with a balance of sweet and salty, you won't be able to eat just one. They have a perfectly subtle peanut butter flavor that is fantastic. The oats give the cookies a nice crunch. Try adding crushed potato chips or pretzels.
Yield: 3.5 Dozen
1 cup/2 sticks (226g) unsalted butter, softened
1 cup (210g) brown sugar
½ cup (100g) white sugar
Scant ⅓ cup (80g) peanut butter*
1 egg yolk
2 tsp vanilla extract
2 ⅓ cup (280g) All Purpose flour
1 cup (100g) oats (can be quick or old fashioned)*
1 tsp baking powder
1 tsp baking soda
1 tsp kosher salt
8 oz (226g) chocolate chips
Preheat oven to 325° F.
Cream butter and sugars by hand, with electric beaters, or in the bowl of a stand mixer fitted with a paddle attachment.
Add in peanut butter and beat until incorporated.
Beat in vanilla, egg and egg yolk, one at a time, scraping the bowl down after each addition.
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and oats.
Mixing slowly, add in flour mixture to egg and butter mixture.
Add in chocolate chips.
Scoop cookies out onto silicone mats or parchment paper over a half sheet or cookie sheet pan.
Freeze scooped cookies for 15 mins before baking, unscooped dough can be refrigerated until a free pan is available.
In batches, bake cookies 12-16 mins until puffed and slightly brown around the edges.
Cool in pan for 10 mins before transferring to a wire rack to cool completely.
*Scant means use slightly less than the measurement given. If using grams for this recipe, no need to scant.
*I used a Trader Joe’s “hot cereal” blend