Peanut Butter Chocolate Chip Oatmeal Cookies
- 2-1/2 cups Old Fashioned Oats (not Quick Oats)
- 1 cup All-purpose Flour
- 1/2 cups Whole Wheat Flour
- 2 teaspoons Baking Soda
- 1/2 teaspoons Kosher Salt
- 1 cup Unsalted Butter, At Room Temperature
- 3/4 cups Dark Brown Sugar
- 3/4 cups White Sugar
- 1 cup Smooth Peanut Butter
- 2 whole Eggs
- 3/4 teaspoons Real Vanilla Extract
- 1 cup Milk Chocolate Chips
- Preheat oven to 350u0b0F.
- In a large bowl combine the oats, flours, baking soda and salt. Stir to combine and set off to the side.
- In the bowl of your mixer, add the butter, sugars and peanut butter. Mix on medium speed until fluffy (about 3-5 minutes).
- Add the eggs, one at a time until incorporated and then add in the vanilla extract.
- Reduce the speed to low and gradually add in the flour/oat mixture until combined.
- Lastly add in the chocolate chips and mix until combined.
- Place rounded tablespoons of cookie dough 2 inches apart on a lined baking sheet and bake in the preheated oven for 13-15 minutes, rotating the pan halfway through.
- Let cool for 5 minute before removing them to a wire rack to cool. Repeat with remaining cookie dough.
- Store cookies in an airtight container for up to 1 week.
oats, allpurpose, whole wheat flour, baking soda, kosher salt, butter, brown sugar, white sugar, smooth peanut butter, eggs, vanilla, milk chocolate chips
Taken from tastykitchen.com/recipes/desserts/peanut-butter-chocolate-chip-oatmeal-cookies-2/ (may not work)