My Top Picks

Peanut Butter Oatmeal Chocolate Chip Cookies

Source: Found on Pinterest

Cookies can be made big and fat or regular size (using appropriate size cookie scoop works well)
Perfect flavor combination of peanut butter, oats and chocolate.

Ingredients

  • ½ c. unsalted butter, softened to room temperature
  • ½ c. butter flavored shortening
  • 1 c. white sugar
  • 1/2 c. packed light or dark brown sugar
  • 2 large eggs, at room temperature
  • 1 c. creamy peanut butter (Jiff Natural)
  • 2 t. pure vanilla extract
  • 1-1/2 c. unbleached all-purpose white flour
  • 1 t. baking powder
  • 1 t. baking soda
  • 1 t. salt
  • 2 c. old-fashioned whole rolled oats (not instant)
  • 2 -1/2 c. dark or semi-sweet chocolate chips

Instructions

In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter and shortening on medium-high speed until smooth (about 1 minute). Add the white and brown sugars; beat on medium-high speed until creamed (about 2 minutes)

Add the eggs, peanut butter, and vanilla and beat on high speed until combined (about 1 minute). Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.

Whisk the flour, baking powder, baking soda, and salt together in a medium bowl.

Add dry ingredients to wet ingredients and mix on low until combined (at this point, I like to stir the dry ingredients, oats and chocolate chips by hand, using a wooden spoon). With the mixer running on low speed, add the oats. Once combined, beat in the chocolate chips.

Cover and chill the dough for a few hours in the refrigerator (if chilling for longer, allow to sit at room temperature for at least 30 minutes before scooping balls and baking because the dough will be quite hard).

Preheat oven to 350 degrees. Line baking sheets with parchment paper or grease very lightly. Set aside.

For big fat cookies: Scoop 2 tablespoon balls of dough per cookie and arrange 3 inches apart on the baking sheets. Bake for 12-14 minutes until lightly browned on the sides. The centers will look very soft.

For regular or smaller cookies: Use less dough, sized to your liking and arrange on cookies sheets spaced apart. Only bake about 10 minutes or until lightly browned.

Remove from the oven and allow to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.