Soft Baked Chocolate Chip Peanut Butter Cookies*

By srumbel

BEST EVER Soft Baked Chocolate Chip Peanut Butter Cookies trust me friends these won’t last long in the cookie jar.
from adashofsanity.com

Ingredients

• 1/2 cup butter, I prefer salted, at room temp, if you don’t use salted butter add 1/4 teaspoon salt
• 1/2 cup packed light brown sugar
• 1/4 cup white granulated sugar
• 3/4 creamy peanut butter
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1 1/4 all-purpose flour
• 1/2 quick oats, only quick oats
• 1 1/2 cups semi-sweet chocolate chips
• 1/4 cup semi-sweet chocolate chips, for garnish

Preparation

Step 1

Preheat oven to 350F degrees. Line two (2) baking sheets with parchment paper and set aside..

In a small mixing bowl sift together flour and baking soda, set aside.

In a large mixing bowl then using a hand-held mixer or I used my KitchenAid mixer, cream butter, brown sugar and sugar on medium-high speed until light and fluffy, 3-4 minutes. Next stir in peanut butter, egg, and vanilla. Scrape down the sides of the bowl as needed, then mix on medium-high until fully incorporated. Mix in the flour/baking soda mixture, just until incorporated. Fold in the quick oats and chocolate chips.
Form dough into walnut size balls, I used my cookie dough scooper to get the best shape. Place 2 inches apart on cookie sheet. Slightly flatten by gently pressing down with the palm of your hand, to help cookies spread a bit. They really don’t spread, so the shape you have before baking is about the same shape to come out of the oven, trust me this is why they are so good, besides the chocolate.

Bake 9 minutes and remove from oven, don’t worry they are cooked.

If desired, slightly press down the baked cookies with the back of a spoon, I do this

and press just a smidge.

Cool cookies on the baking sheet for 10 minutes, then transfer to a wired rack to completely cool.

Yield: 30 cookies
These cookies can been store at room temp for up to 1 week but trust me they won’t last that long.