The recipe name hardly describes how good these cookies are. I asked F for one word to describe them and he said, “Awesome.” So maybe I should just call them “Awesome Cookies.” Anyway, they were inspired by this recipe from Averie Cooks and I made them in part to honor a visit from Hannah. Though I much prefer natural peanut butter (just peanuts + salt), I took Averie’s advice and used regular peanut butter in the recipe because she said it helps everything stay together — glad I did that. I also made a few adjustments of my own, such as using less sugar and decreasing the flour while adding more oats. The cookies turned out so chewy and moist; all three of us had to stop ourselves from eating more so we didn’t spoil our appetites for dinner.
On the “should I make these again?” sale, these decadent cookies get a “definitely” rating.
Peanut Butter, Chocolate Chip & Oatmeal Cookies (adapted from this recipe)
- 1/4 cup butter, at room temperature
- 3/4 cup brown sugar
- 1/4 cup peanut butter (I used creamy, but crunchy would work great if you like that sort of thing)
- 1 egg
- 1 tsp vanilla extract
- 1/2 cup white flour
- 3/4 cup oats
- 1/4 tsp baking soda
- 1/2 cup chocolate chips (I used dark but milk would work, too)
- Preheat the oven to 325F (160C).
- Cream the butter and sugar together, either by hand or using a mixer. Stir in the peanut butter.
- Beat in the egg and vanilla. Add the flour, oats, and baking soda and stir to combine. Dump in the chocolate chips and mix them in.
- Drop blobs of dough onto a cookie sheet and bake for 10-12 minutes.