Inspired by a friend who always has some homebaked goods in her home, I have decided to try to bake something at least every other week (originally it was going to be every week, but then I got scared of getting really fat, so this is a compromise?). My first endeavor in this new project were peanut butter cookies, as requested by Noah. He was fluctuating between these and snickerdoodles, but in the end said he was happy with his choice. I personally am not the hugest fan of peanut butter desserts (although I will still eat them, and have seconds), but for a peanut butter cookie, this was quite good. Thanks, allrecipes!

Peanut Butter Chocolate Chip Cookies with Crisp Oatmeal

Ingredients: 

  • 1/2 cup butter, softened
  • 3/4 cup brown sugar
  • 3/4 cup white sugar
  • 3/4 cup peanut butter
  • 1 egg
  • 1 teaspoon vanilla extract
  • 3/4 cup all-purpose flour
  • 1/4 cup whole wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup rolled oats
  • 1 cup semisweet chocolate chips
Directions:
  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. In a large bowl, cream together the butter, brown sugar, white sugar and peanut butter until smooth. (I’ve been using our food processor as a mixer, especially for creaming stuff, and it’s so convenient!) Beat in the egg and vanilla. Combine the flour, wheat flour, baking soda and salt; stir into the peanut butter mixture. Finally, mix in the oats and chocolate chips. Drop by rounded spoonfuls onto ungreased cookie sheets.
  3. Bake for 8 minutes in the preheated oven, or until edges are golden. Remove from cookie sheets to cool on wire racks.
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