Peanut Butter Oatmeal Chocolate Chip Cookies

Peanut Butter Oatmeal Chocolate Chip Cookies puts butter, creamy peanut butter and packed light or dark brown sugar at the center of a cookie recipe and finishes in about 27 minutes, enough for 36 Cookies (2-3 dozen depending on size).

• Yield 36 Cookies (2-3 dozen depending on size)
• Ready in 27 minutes
• Prep 15 minutes
• Cook 12 minutes

Ingredients

• 1 cup butter (softened to room temperature (I use salted butter))
• 1 cup creamy peanut butter
• 1 cup packed light or dark brown sugar
• 1 cup granulated sugar
• 1 teaspoon vanilla
• 2 large eggs
• 2 cups all-purpose flour
• 1 cup quick oats (using old-fashioned rolled oats will give a different texture)
• 2 teaspoons baking soda
• 1 teaspoon salt
• 2 cups chocolate chips (milk, semisweet, bittersweet)

Instructions

1. Preheat the oven to 350 degrees F.
2. In a large bowl with an electric handheld mixer or in the bowl of a stand mixer, cream together the butter, peanut butter, brown sugar and granulated sugar. Add the vanilla and eggs and mix until the batter is light in color, 2-3 minutes. Stir in the flour, oatmeal, baking soda and salt. When it is mostly combined but there are still a few dry spots, add the chocolate chips and mix until well combined.
3. Scoop out tablespoon-sized balls of dough onto a lined baking sheet (with parchment, silpat or coated with cooking spray), spacing the cookies 1-2 inches apart. Bake for 10-12 minutes until very lightly browned and still soft in the center. Remove the cookies to a cooling rack to cool completely.

Let the center settle before you cut it, or the slices will slump.