Peanut Butter Chocolate Chip Cookies

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When I found out about the Cookie Swap I was so excited.  To me it sounded like such a fun way to discover other bloggers and a great way to kick off some holiday baking.  The big question of course was what am I going to make?  I mean, these cookies are going to other bloggers who I don’t know so they better be good.  I scoured the web looking for the perfect recipe and decided that since  I’ve never made a Peanut Butter cookie and I love Chocolate I’ll combine the two and call it a day.

Saying there are a lot of recipes for this cookie on the web is an understatement.  I must have printed off a good dozen before I finally decided on this one I found on Food.com.  The ingredient that caught my eye was oatmeal.  You can’t really tell it’s in there but it just does something for the cookie.




Peanut Butter Chocolate Chip Cookies

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Cookies
Cuisine American
Servings 2 Dozens

Ingredients
  

  • ½ cup butter softened
  • ½ cup shortening
  • 1 cup sugar
  • cup brown sugar
  • 1 cup peanut butter
  • 2 eggs
  • 2 teaspoons vanilla
  • 2 cups all-purpose flour
  • 1 cup old-fashioned oatmeal whirled in a food processor
  • 2 teaspoons baking soda
  • ½ teaspoon salt
  • cups Ghirardelli 60% cacao chips
  • ½ cup sugar additional

Instructions
 

  • Preheat oven to 350.
  • Line cookie sheets with Parchment paper or use a Silpat.
  • In a mixing bowl, cream butter, shortening and sugars.
  • Add peanut butter, eggs and vanilla.
  • In another bowl add the oats, flour, baking soda, and salt then combine with a whisk.
  • Add the dry ingredients into the wet, stirring until combined.
  • Add chocolate chips to the mix.
  • Drop rounded tablespoons of dough onto cookie sheets.
  • Place extra ½ cup sugar into a shallow bowl and using the bottom of a glass, dip it in the sugar then slightly flatten the dough balls.
  • Bake for approx. 11-14 minutes.
  • Allow cookies to cool before transferring to rack to cool completely.

Notes

Notes
You can leave your oats whole if you do not have a food processor or just don’t feel like using it.
To make your cookies picture perfect, leave a few chips out of the mix and place on top of your scooped dough balls before baking.
The sugar and smooshing are optional. I think the cookies cooked better when they were flattened and I like how they sparkle from the sugar after they are baked.

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