Peanut Butter Chocolate Chip Oatmeal Cookies

• 1/2 cups White Whole Wheat Flour
• 1/2 cups All-purpose Flour
• 1-1/8 teaspoon Baking Soda
• 1/4 teaspoons Salt
• 1/2 cups Butter, Softened
• 1/2 cups No-stir Natural Creamy Peanut Butter
• 1/4 cups Granulated Sugar Substitute
• 1/4 cups Sugar
• 1/3 cups Brown Sugar
• 1 teaspoon Vanilla Extract
• 1 Egg
• 1/2 cups Quick Or Regular Oats
• 1/2 cups Chocolate Chips

1. 1. Preheat oven to 350u0b0F. Line baking sheets with parchment paper.
2. 2. In a small bowl, whisk together flours, baking soda, and salt. Set aside.
3. 3. In the bowl of a stand mixer, add butter, peanut butter, sugar substitute, sugars, and vanilla extract. Cream together until light and fluffy, about 2 minutes. Add egg and beat until combined.
4. 4. Slowly add in flour mixture on low speed until just combined. Stir in the oats and chocolate chips with a spoon until combined.
5. 5. Drop dough by heaping tablespoonfuls onto prepared baking sheets, leaving about 2 inches between each. Bake for 8-10 minutes or until cookies are just starting to turn golden. Don't overbake.
6. 6. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. Store in an airtight container.
7. Adapted from Brown Eyed Baker.

flour, allpurpose, baking soda, ubc, butter, nostir natural creamy peanut butter, ubc, ubc, brown sugar, vanilla, egg, or regular, chocolate chips

Taken from tastykitchen.com/recipes/desserts/peanut-butter-chocolate-chip-oatmeal-cookies/ (may not work)