NOM NOM NOM
Ok other than the fact that I made these during Hurricane, ahem, Tropical Storm Irene last weekend for a party, there's nothing inherently "Hurricane" about them, but they are definitely a hurricane of flavor. Ahh sorry that was bad, even for me.
Peanut butter, chocolate chips, and oats all marry harmoniously in this delicious cookie. I love peanut butter in basically anything, so I was really excited to make these. The result is peanut buttery, chocolatey, chewy goodness…aka this is NOT a diet food.
These cookies were very well received by my friends and family, and the ONLY complaint was that there weren't enough oats. I didn't want to put TOO many because I wanted a subtle oat flavor (which is what you'll get with this recipe), but I guess I underestimated how much people like oats? These cookies are soft and moist inside, and the smell of peanut butter and chocolate is something I wish I could bottle. A sure-fire hit for your next party (Hurricane or regular).
Makes about 16 cookies
1 stick (½ cup) unsalted butter, at room temperature
1 cup all purpose flour
1 teaspoon baking soda
¼ teaspoon salt
½ cup creamy peanut butter (I used MaraNatha Organic No Stir – it's great)
½ cup granulated sugar
1/3 cup light brown sugar
½ teaspoon vanilla extract
1 egg
½ cup rolled oats (could do 3/4 cup if you'd like more oat flavor)
1 cup semisweet chocolate chips
1. Preheat oven to 350 degrees F.
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 for 2-3 minutes Skinny Pig Note: this is important! Don't rush the mixing! Add the egg and beat to combine, about 30 secs – 1 min. On low speed, gradually add the flour until just combined. Don't overmix! Fold in the oats with a spatula, and then the chocolate chips.
See? CREAMY
Folding in…
4. Drop dough onto lightly greased baking sheets about 2 inches apart. My scoops were about 2-3 tbsps each. If you have a cookie scoop, now would be a great time to use it. Bake for 12-14 minutes, or until the cookies are lightly golden.
5. Cool completely on the baking sheet and then store in an airtight container at room temperature.
ENJOY!
