A staple in the American diet -
peanut butter chocolate chip cookies! These are made with oats, which
give them a delicious chewy texture. I made my first batch with
butterscotch chocolate chips and they were delicious! They make a large
batch and can be stored for a week or so, if they last that long!
Makes 50 cookies
1 1/2 cups old fashioned oats
1 (12 ounce) bag semi-sweet chocolate chips
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 large eggs
1 cup butter, softened (or use 1/2 cup margarine and 1/2 cup butter)
1 cup packed light brown sugar
1 cup sugar
3/4 cup peanut butter
3 teaspoons vanilla (or 2 teaspoons maple extract)
chopped peanuts (optional) or walnuts (optional)
8 ounces semisweet chocolate, grated (optional)
1. In a food processor, finely ground 1 cup oats (using the Pulse 1 option).
2. In a large bowl, stir together the ground oats with remaining 1/2 cup whole
oats, flour, baking soda, baking powder and salt.
3. In another large bowl, beat together the softened butter, white and brown
sugar for about 3-4 minutes (until light and fluffy) using an electric mixer.
4. Add in the eggs, peanut butter and vanilla (or maple extract); beat for
about 1-2 minutes (until well combined).
5. Beat in the flour mixture until combined.
6. Add in the chocolate chips, nuts and grated chocolate (if using) and mix
well to combine.
7. Set the oven to 325 degrees F and set the oven rack to the second-lowest
8. Form the dough into rounded balls and place them on a lightly greased
cookie/baking sheet (about 2-inches apart).
9. Bake the cookies for about 12-15 minutes (or until they turn pale-golden).
10. Cool the cookies on the baking sheet for about 5 minutes and then transfer
to wire racks to cool completely.