Peanut Butter Chocolate Chip Oatmeal Cookies

By srumbel

If you love peanut butter, chocolate, and oats, then our Peanut Butter Chocolate Chip Oatmeal Cookies might just become your new favorite cookie. Because they taste like peanut butter and chocolate heaven in a thick, almost granola-like cookie!
from mysweetmission.com

Ingredients

• 1 cup butter, softened
• 1 cup peanut butter, we prefer crunchy
• 1 cup brown sugar, packed
• 1/4 cup white sugar
• 1 tsp salt
• 2 large eggs
• 1 cup unbleached or all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 3 1/2 cups old-fashioned rolled oats, level (for softer cookies use 2 1/2 - 3 cups level)
• 11 1/2 oz milk chocolate chips (1 package), reserving 1/4 cup for the tops

Preparation

Step 1

Preheat oven to 360º F. I've found this temperature works great for many gourmet cookies.

In a large bowl cream the butter, peanut butter, sugars, and salt.

On low speed, add the eggs and blend until incorporated, then mix at medium speed for a minute, and then at high speed for an additional minute. The mixture should be pale yellow and fluffy.

On low speed add the flour, baking powder, and baking soda and mix until just blended.

Continuing on low speed blend in the oats and then add the milk chocolate chips, saving 1/4 cup for the tops.

Using a medium (2 oz) cookie scooper, put the dough on an ungreased nonstick baking sheet about 2" apart and press the dough 1/2 way down.

Bake in a preheated oven for 12-13 minutes, or until the tops start to crackle and the edges are lightly golden. Making sure to not over bake.

Cool on baking sheets for 10 minutes then transfer cookies to a cooling rack.

Recipe Notes

Add the flour, baking powder, baking soda, and salt before adding the oats. This will ensure the small ingredients are incorporated well and eliminates sifting them. However, if the baking powder or baking soda is lumpy sift ingredients over the mixing bowl.

You can use milk chocolate, semi-sweet, white chocolate or peanut butter chips. Just be creative and have fun!

These cookies are nice and thick and as mentioned almost granola-like. But if you like your cookies a little softer and thinner, just decrease the oats by 1/2 - 1 cup.

Store in an airtight container at room temperature for a few days. Or, freeze and take out as needed.

Makes 31 (2 oz) cookies