Peanut Butter Cookies are good.
Chocolate Chip Cookies are good.
Oatmeal Cookies, also good.
Put them all together and you go from good to AWESOME!
Nothing fancy here….I started with a good old standard chocolate chip cookie and then started adding in the good stuff.
Here’s what you need:
Flour, Sugar, Brown Sugar, Butter, Oats, Peanut Butter, Chocolate Chips, Eggs, Baking Powder, Baking Soda, Salt, and Vanilla.
Bring 2 sticks of butter up to room temperature to soften.
Preheat the oven to 375 degrees.
You can make these in a mixer or also by hand. If you’re mixing by hand, it is really important that the butter be nice and soft.
Mix 2 sticks of softened butter (1 cup) with 3/4 cup of regular white granulated sugar and 3/4 cup of lightly packed brown sugar. I personally like dark brown sugar but use whatever you have.
Mix on medium speed for about 3 minutes until the butter and sugars are light and creamy.
Add 2 eggs and 1 teaspoon of real vanilla.
Add 1 cup of creamy peanut butter and mix well.
I’ve started using “natural” style peanut butter because it’s made with sugar rather than corn syrup. Tastes better and less sweet to me. Most of the big brands have a natural variety these days or you can also buy the freshly ground peanut butter in most stores as well.
In a separate bowl, sift 2 cups of flour with 1 teaspoon baking powder,
1 teaspoon baking soda,
and 1/2 teaspoon salt.
With the mixer on the lowest speed, slowly add the flour to the butter and sugar mixture.
Mix only until the flour is mostly combined….
then add 1 1/2 cups of oats (old fashioned, not instant) and 1 (10 oz) package of dark chocolate chips.
Continue to mix on low just until all of the ingredients are combined. Don’t forget to scrape down the sides and bottom of the bowl.
I like to bake my cookies on parchment paper. The cookies seem to bake more evenly and you don’t have to mess around greasing pans and worrying about things sticking.
I gave in to my gadget addition about bought 2 little ice cream scoops for portioning out the cookie dough. Now I understand why people like Martha Stewart always have perfectly round cookies. Pretty slick.
You can also use a spoon…just try to make the cookies all about the same size so that they cook evenly. Leave at least an inch of space around each dough ball.
I decided, in the name of cookie science, to try a tray of big scoops and also a tray of small scoops. The big scoop is 2 inches in diameter and the small one is 1 1/4 inches – about the size of a melon baller.
Bake at 375 degrees for 10 minutes (big) or 8 minutes (small) or until puffed and slightly golden around the edges. Don’t over cook these cookies or they will be dry. They might still be quite fluffy to the touch but they will be done.
Transfer the cookies to a wire rack to cool and see just how long you can resist eating one.
I might have lasted a whole minute.
All in the name of cookie science, of course!
Here’s the recipe: