Today is National Peanut Butter Day and we want to share one of our favorite cookie recipes that incorporates peanut butter – it’s a chocolate and peanut butter lover’s dream with a sprinkling of oats to help make it feel healthy ;-) Have one or two, or three!
We love serving them as part of a dessert bar right next to little jugs of local milk; bringing some childhood nostalgia to the dessert scene or just aiming to please those little kids running around at the end of the night!
Peanut Butter, Chocolate Chip & Oatmeal Cookie
1/2 cup unsalted butter, melted (1 stick)
1/3 cup creamy peanut butter
1 large egg + 1 yolk
3/4 cup light brown sugar, packed
1/2 cup granulated sugar
2 teaspoons vanilla extract
1 cup old fashioned whole rolled oats
1 1/4 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup semisweet chocolate chips
1/2 cup Reese's brand peanut butter chips
Fill a small pot with 2 inches of water and heat on the stove over medium-high heat.
Add the butter and peanut butter in a stainless steel bowl and heat on top of the pot, stirring with a spatula until smooth.
In a large bowl, add the egg + yolk, brown sugar, granulated sugar and vanilla extract.
Add the butter mixture to the egg mixture and combine with a whisk.
Add the oats and stir with a wooden spoon until just combined.
Add the flour, baking soda + salt and stir, make sure you don't overmix the dough, stir until it is just combined.
Stir in the chocolate chips and the peanut butter chips until incorporated.
Shape the dough into similar size balls - if you want large cookies, use a large scoop, for more regular size cookies (and portion control) use the large scoop, but divide them in half :-) You should net about 26 small cookies.
Place them on a cookie sheet, flatten them slightly, cover with plastic wrap and place them in the fridge for at a minimum of 2 hours. ***do not bake without chilling the dough, because you will end up with very flat & thin cookies!***
Once the cookies have chilled, preheat your oven to 350 degrees F. Spray another cookie sheet with cooking spray and place the cookie balls about 2 inches apart on the sheet. Bake for 11 minutes or until the edges have set (it's okay if the tops are slightly undercooked, they will firm up as they cool and taste super soft and delicious).
Allow the cookies to cool for about 10 minutes on the baking sheet before serving if you can :-)
Cookies will keep at room temperature (in an airtight container) for up to 5 days!
Photo Credit: Chloe Fitzmaurice
Adapted from: http://www.averiecooks.com/2015/03/soft-and-chewy-peanut-butter-oatmeal-chocolate-chip-cookies.html