We have rain today. I don’t think it was expected but nonetheless it’s here. I worked out early this morning and got my mini-grocery run in. I’ve been working in the kitchen ever since and I love it. I’ve whipped up sauce, meatballs and homemade peanut butter and now my focus has turned to an after-school treat for my girls. I wanted to use the peanut butter in the cookies and thought BINGO! Oatmeal chocolate chip cookies with the addition of some peanut butter. I searched and searched and found my oatmeal cookie recipe and whipped up a batch. They’re baking right now.
1/2 cup of butter or butter substitute, at room temperature
1/3 cup of white granulated sugar
1/2 cup of light brown sugar
1/2 cup + 1 tablespoon of peanut butter (I used homemade)
1 teaspoon of vanilla extract
1 cup of all-purpose flour (I used King Arthur’s)
1 teaspoon baking soda
1/2 teaspoon of salt
1/2 cup of oats
1 cup of dark chocolate chips
Preheat your oven to 350 degrees. Line your baking sheets with liners, Silpat or parchment paper. Set aside.
In your stand mixer, blend your butter and sugars together until light and fluffy. Next, add your peanut butter. Then vanilla and egg. Over my stand mixer bowl, I placed my mesh strainer and sifted my flour, soda, salt into the batter. Next up, mix in the oats. Blend until combined. By hand, stir in the chocolate chips. Then scoop with a melon baller, the dough onto you cookie sheets. Leave 1/2 inches in between each dough ball.
Bake for 12 minutes or just until slightly golden around the edges. Makes 28-30 cookies. Let cool for 8-10 minutes before serving.
— Knead to Cook