Oatmeal Peanut Butter Chocolate Chip Cookies

Oatmeal Peanut Butter Chocolate Chip Cookies Recipe
Photo: Annabelle Breakey
Take oatmeal cookies to a whole new level by adding chocolate chips and creamy peanut butter. They won't last long after you bake them.

Yield:

Makes 5 dozen cookies

Recipe from

Nutritional Information

Calories 133
Caloriesfromfat 50 %
Protein 2.5 g
Fat 7.3 g
Satfat 3.4 g
Carbohydrate 15 g
Fiber 1 g
Sodium 77 mg
Cholesterol 15 mg

Ingredients

1 cup butter
1/2 cup granulated sugar
1 cup firmly packed light brown sugar
1 cup smooth peanut butter
2 large eggs
2 tablespoons vanilla extract
2 cups quick-cooking rolled oats
2 1/2 cups all-purpose flour
1 teaspoon baking soda
12 ounces semisweet chocolate chips

Preparation

1. Preheat oven to 350°. In a medium bowl with a hand or stand mixer on medium speed, cream butter and sugars until smooth. Add peanut butter and mix until combined; then add eggs and vanilla, scraping down sides of bowl as needed.

2. In another medium bowl, whisk together oats, flour, and baking soda. Add to butter mixture and mix on low until well incorporated. Stir in chocolate chips with a wooden spoon.

3. Drop dough by rounded tablespoons 1 in. apart onto ungreased baking sheets. Bake 10 to 12 minutes, switching position of pans halfway through baking, or until lightly browned but still soft in the center. Transfer cookies to racks to cool.

The Twist: Ice Cream Sandwiches. Turn these great cookies into superb ice cream sandwiches: Soften the ice cream of your choice, 10 minutes. Spread 1/4 cup onto flat side of 1 cookie and top with another cookie, flat side down, pressing lightly. Chill sandwiches in freezer about 10 minutes, just long enough to chill ice cream but not enough to harden cookies. Eat immediately.

Note: Nutritional analysis is per cookie.

Note:

David McCommack, Mukilteo, WA,

May 2008
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