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 CookiesYields: 2 dozen medium cookies or 3 dozen small cookies
1/2 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)