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PB Oatmeal Chocolate Chip Cookies

When it comes to homemade cookies, I can never decide which ones I like best — peanut butter, chocolate chip, or oatmeal. I’ve put chocolate chip in peanut butter cookies before and they might be the front runner most of the time, but I also love the texture of an oatmeal cookie.

I don’t know why I’ve not put them all together into one cookie before. It’s so obvious. And thanks to my grandmother’s original recipe, which I only tinkered with slightly, they truly are as good as I thought they’d be, which isn’t always the case with cookies. I like my cookies crunchy, so I let these go slightly browner than you might, and if you’re a dipper, this the way to go. If not, just take them to the earliest stage of brown, and you’ll have that classic crispy on the edges, chewy in the middle cookie.

I think I’ve just talked myself into making another batch.

PB Oatmeal and Chocolate Chip Cookies

Makes about 6 dozen

  1. Preheat your oven to 375°F.
  1. Cream the butter and the two sugars until fluffy and light. Add the eggs and mix well. Add the peanut butter and mix until well combined.
  1. Sift the flour together with the baking soda, baking powder and salt. Add this to the dough and mix just until the flour is incorporated. Don’t overmix. Now add the oatmeal and chocolate chips and either stir this in by hand (so you don’t overmix the flour into the dough) or, if using a stand mixer, turn it on and off once or twice to combine these two last ingredients.
  1. Spoon the dough onto a Silpat or parchment paper-lined cookie sheet, leaving 2-inches between them. Gently press down the dough so the tops are flat before you put the cookie sheet into the oven. Bake for 10 to 13 minutes. Let the cookies cool on a rack.

Cowgirl Tip: You may make the dough ahead of time and scoop into balls and freeze to cook later (same temperature and a minute or two longer) or keep it in the fridge for a couple of days and then bake it off.