Sunday, April 22, 2018
Peanut Butter Oatmeal Chocolate Chip Peanut Cookies
I didn't invent this cookie. I was reading a book and a character mentioned eating a cookie with all these elements. It sounded fabulous. I had never considered combining a peanut butter cookie with an oatmeal cookie. But YOU should. They are fabulous. One tester said they were the best cookie she had ever eaten!
Peanut Butter Oatmeal Chocolate Chip Peanut Cookie
2 cups oatmeal
1 3/4 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks) softened butter
1 cup crunchy peanut butter
1 cup sugar
1 cup brown sugar
1 teaspoon vanilla
1 1/2 cups chocolate chip cookies
1 cup roughly chopped peanuts
Pre heat the oven to 350º. Line some cookie sheets with a Silpat sheet or some parchment paper. Set side.
Combine the oats, flour, baking powder, baking soda and salt.
Use an electric mixer to cream the butter. I used a Kitchen Aid stand mixer. Mix it on high for at least two minutes. You want the butter to be super soft and very pale.
Add the peanut butter and continue beating. Add the two sugars and beat another 2 minutes.
Once the butters and sugar are light and fluffy beyond belief, add the eggs and vanilla and mix some more.
Carefully place the flour into the mixing bowl and start the mixer on slow. Once the flour is all mixed you can speed it up until it is well combined.
Add the chocolate chips and chopped peanut and mix. Remove the mixing bowl and give the dough a few stirs by hand to make sure all the chips and nuts are evenly distributed.
Use a Tablespoon sized cookie scoop to place the dough on prepared cookie sheets. Bake at 350º for 10 to 12 minutes, or until lightly browned. Let the cookies cool for about 2 minutes before removing them to a cooling rack.
These soft and chewy cookies have a creamy peanut butter taste and the oatmeal kind of disappears. The crunch of the peanuts and the chocolatey goodness of the chips make for a truly wonderful cookie.