1cupold-fashioned oatmealwhirled in a food processor
2teaspoonsbaking soda
½teaspoonsalt
1½cupsGhirardelli 60% cacao chips
½cupsugaradditional
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.