Peanut Butter Oatmeal Chocolate Chip Cookies

by Michelle on March 3, 2010

When I freelanced at Country Living a couple of years ago, I quickly became a part of their Thursday Knits group, which met (almost) every Thursday at lunchtime. Since most of the members were new knitters, it really gave me a chance to hone my “teaching” skills should I ever decide to start giving knitting lessons. Since then, some of the girls and I have banded together to form our own knitting group, and after a few month’s hiatus, we’re meeting up tomorrow night. My friend Jessica is hosting this time (Jess was my intern when I worked at Teen People, and has now grown up to be a very talented editor at This Old House, of which I am very proud) and a knitting gathering is never complete without some sugar, preferably in cookie form. I’ve been dying to try this cookie recipe I found on a wonderful blog called Brown Eyed Baker and knitting group seemed like the perfect opportunity. The cookies just came out of the oven, and oh do they look tasty. (They weren’t kidding when they warned that I wouldn’t be able to resist sampling the dough.)  Knitters: you are in for a treat!

Peanut Butter Oatmeal Chocolate Chip Cookies

Makes about 16 cookies

1 cup all-purpose flour

1 teaspoon baking soda

¼ teaspoon salt

1 stick (1/2 cup) unsalted butter, at room temperature

1/2 cup creamy peanut butter

1/2 cup granulated sugar

1/3 cup light brown sugar

1/2 teaspoon vanilla extract

1 egg

1/2 cup rolled oats

1 cup semisweet chocolate chips

Preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.

Whisk together the flour, baking soda and salt; set aside.

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.

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.

{ 1 comment… read it below or add one }

Jess March 5, 2010 at 8:53 am

Are you sure there wasn’t another ingredient in those? Crack, perhaps? I am addicted!


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