Peanut Butter Chocolate Chip Cookies

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.

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Peanut Butter Chocolate Chip Cookies

Course Cookies
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
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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