It’s Christmas time, so cookies are a must, especially these peanut butter oatmeal chocolate chip cookies.
The little guy and and I couldn’t quite settle on any one cookie. Ask him what he wants to make and he will say chocolate chip cookie 9 times out of 10. But who am I to judge, I’m the same way.
But to mix things up a little, this time I decided to go for a three in one. All was going fine and well, especially since we both agreed this is the kind of cookie that has a little bit of everything rolled into one—a little something for everyone.
That is unless you forget that someone in your home is allergic to peanut butter. Then you apologize with a a slice of cake.
Peanut Butter Oatmeal Chocolate Chip Cookie
Recipe adapted from Nestle.
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup creamy peanut butter
1 cup granulated sugar
1 cup packed light brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups semi-sweet chocolate chips
1/4 cup dark chocolate chips
1 1/2 cups quick-cooking oats
Preparation: Heat oven to 375° F.
In a large bowl, combine flour, baking powder and salt in small bowl. In a second bowl, beat butter, peanut butter, granulated sugar, brown sugar and vanilla extract until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips and oats. Place rounded tablespoon full onto parchment lined baking sheet one inch apart.
Bake until golden brown, about 10 to 12 minutes.Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.