So… one of the blogs I really like is Brown Eyed Baker. I’ve been going over there for months, and have made several of her recipes. Everything always turned out great. Moreover, she is a really good photographer ( I also like bakersroyale.com for that) and is great with helpful tips/tidbits. This recipe came from her site, so all props to her (the picture is mine). At any rate, the cookies are great and so is pretty much everything over there!
Peanut Butter Oatmeal Chocolate-Chip Cookies
1 cup all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
1 stick (½ cup) unsalted butter, at room temperature
½ cup creamy peanut butter
½ cup granulated sugar
1/3 cup light brown sugar
½ teaspoon vanilla extract
½ cup rolled oats
1 cup semisweet chocolate chips
1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
2. Whisk together the flour, baking soda and salt; set aside.
3. On medium speed, cream together the butter, peanut butter, granulated sugar, brown sugar and vanilla extract, about 3 minutes. Add the egg and beat to combine. On low speed, gradually add the flour until just combined. Stir in the oats, and then the chocolate chips.
4. Use a large cookie scoop (3 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 and then store in an airtight container at room temperature.
Yield: 16 cookies