Chocolate chip cookies, peanut butter cookies, and oatmeal cookies are definitely my favorite kinds of cookies. If I had to pick one, I'd probably say oatmeal.
These cookies are a simply a mash up of my three favorite kinds of cookies. They really are about 1/3 of each type. In each bite, you get a taste of each cookie.
These cookies are chewy and delicious. If you like crispy cookies, these probably aren't for you. They do have that delightful slight crunch on the bottom, but the inside is so chewy thanks to the brown sugar and peanut butter.
To make these cookies fit your dietary needs, you can make some simple alterations. To make them vegan, use margarine, vegan chocolate chips, and egg substitute. To make them gluten free, use gluten free flour and make sure there isn't hidden gluten in your other ingredients.
I bake all of my cookies on a Silpat, which is a silicone baking sheet that fits into your cookie sheet. I never bake anything directly on my cookie sheets. Silicone baking sheets prevent sticking, and the don't allow the bottom of things to brown too much. It's great! If I forget to take my cookies off the sheet, they don't stick and break like they would on a regular cookie sheet. Here's a link to a silicone baking sheet.
Recipe adapted from Averie Cooks.
Chocolate Chip Peanut Butter Oatmeal Cookies
Yields: 2 dozen medium cookies or 3 dozen small cookies1/2 cup butter, softened (1 stick)
1 1/4 cup brown sugar
1/2 cup sugar
1/3 cup peanut butter
1 egg + 1 egg yolk
2 tsp vanilla
1 1/4 cup flour
1 cup oats (I used old fashioned)
1/2 tsp baking soda
1 cup chocolate chips
1. Preheat oven to 325 degrees fahrenheit. Line cookie sheets with silpat or parchment.
2. Cream together butter and sugars for about 2 minutes. Add peanut butter and stir. Add egg, yolk, and vanilla.
3. Combine flour, oats, and baking soda. Slowly mix into the wet ingredients. Add the chocolate chips and mix.
4. Scoop onto the cookie sheets and bake for 10 minutes.
Here are my traditional chocolate chip cookies:
(click photo for recipe)
These look like my kind of cookie! Pinned!
ReplyDeleteKaree
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ReplyDeleteThis turned out excellent, this sure a keeper recipe, yum yum yum
ReplyDeleteThese have become my favorites! Normally our family lives quite sugarfree but these are one big exception and I just made the dough yet again for a family hi evening treat tonight! Thanks a ton!! Of course, I have shared this link on Facebook!
ReplyDeleteBtw, I only use half a cup of muscovado sugar - no more sugars - and they are still outstanding!
ReplyDeleteOh, and I use whole spelt flour and natural organic peanut butter.
ReplyDeleteSounds like you've made some yummy substitutes. I'm so glad you could make this recipe work for your taste! I had never heard of muscovado sugar, but I'm looking it up right now.
DeleteI couldnt' decide what kind of cookies to make today and when I saw this recipe I thought AHA....three in one! Though when I went to get the chocolate chips from the cupboard something happened that has never happened before.....I only had maybe a small handfull of them! Digging through the pantry and muttering under my breath I found a bag of Reese's mini's and decided to toss them in too and wow what a good idea that was lol. these cookies are SOOOOOOOOOOO good I will definitely make them again and again! Thanks for a great recipe!
ReplyDeleteI was looking for a good recipe because my almost 3yr old wants to make cookies tomorrow...I think this is what we will try! Thanks!
ReplyDeleteI was looking for a good recipe because my almost 3yr old wants to make cookies tomorrow...I think this is what we will try! Thanks!
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