It seems like forever since I last posted. I know that you all have been waiting on pins and needles for the cookies I promised :) Well after a plague of sicknesses struck our house (strep throat, ear infections, snotty noses, fevers, roseola, pink eye), it took a little longer than expected to get this post up but here it is and definitely worth the wait!
Peanut Butter-Oatmeal Chocolate Chip Cookies
Makes about 4 dozen cookies
3 cups all-purpose flour
1 tablespoon baking soda
3/4 teaspoon salt
3 sticks unsalted butter, at room temperature
1 ½ cup creamy peanut butter
1 ½ cup granulated sugar
1 cup light brown sugar
1 ½ teaspoon vanilla extract
3 eggs
1 ½ cup rolled oats
3 cups semisweet chocolate chips
Preheat oven to 350 degrees F.
Line two baking sheets with parchment paper and set aside.
Whisk together the flour, baking soda and salt. Set aside.
Line two baking sheets with parchment paper and set aside.
Whisk together the flour, baking soda and salt. Set aside.
On medium speed, cream together the butter, peanut butter, granulated sugar, brown sugar and vanilla extract, about 3 minutes.
Add the eggs and beat to combine.
On low speed, gradually add the flour until just combined.
Stir in the oats
and then the chocolate chips.
Use a large cookie scoop (2 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.
Enjoy!
source: adapted from Brown Eyed Baker
These are some of the best cookies I have ever had! Usually, I only like cookies that are warm from the oven….but I couldn't stop eating these (even days after they were first baked).
These look perfect…thick, chewy, and big! Yum!
These cookies are AMAZING! Normally I’m not a fan of p.b. in cookies, but this is such a yummy blend with the chocolate chips & oatmeal & still so moist. Absolutely will be making these again! Thanks for sharing, Allie!
I made these today, and they are by far thee best cookies I have made. So moist, and WAAYYY delicious. Thanks for the recipe.
I just used this recipe as a base for some almond butter chocolate chip oatmeal cookies. One of the substitutions I did was to remove 1 stick of butter and add in pumpkin and a banana. They turned out FANTASTIC!