The Wednesday Baker's wonderful blog. These cookies are really soft and chewy, just the way I like them. I cooked them a little less than the original recipe said to do. I also found them a little too salty, so I cut the salt in half.
The original recipe also calls for chocolate chips, and they were fabulous. The second time I made them, I didn't realize I was out of chocolate chips, so I used white chocolate chips instead. Delicious! Now, you all know I am not a fan of white chocolate. However, I do like it with peanut butter and these turned out really yummy. You can use whichever you like!
Peanut Butter Oatmeal Chocolate Chip Cookies
Yield: ~35 cookies
1/2 cup butter, softened
1/2 cup shortening
3/4 cup white sugar
1 cup brown sugar
1 cup peanut butter
1 1/2 cups flour
2 tsp baking soda
1/2 tsp salt
1 cup quick oats
12 oz chocolate
Preheat oven to 350-F.
In a large bowl, beat the butter and shortening with the sugars. Add the peanut butter and the eggs. Add the flour, baking soda, and salt. Stir in the oats and chocolate chips. Scoop with a cookie scoop onto an ungreased cookie sheet and form into 1-1/2 inch balls. Bake for about 10 minutes. Let sit on cookie sheet for a few minutes, then remove to rack to cool.
Why This Blog?
Come in and make yourself at home. I'm so happy to be able to share my recipes here with you.
I bake mostly cookies, quick breads, muffins and scones -- sometimes pie, sometimes cake, but nothing too fancy. I prefer simple recipes that call for ingredients that I already have in my kitchen.
These are the recipes I will share with you. They come from family and friends, magazine clippings saved through the years, favorite cookbooks, and other blogs.
I'm so glad you came to visit. Enjoy your stay!