Pour yourself a big glass of milk because just looking at these cookies and reading about them will make you crave some seriously cold milk. In fact…excuse me while I run to the kitchen to get a glass while I type this….
You think I’m kidding? I just took 2 huge gulps!
I was itchin’ to bake something sweet; I like chocolate and the sous chef likes his peanut butter. I thought I had recently seen a Nestie (someone who posts on TheNest.com) post something about Peanut Butter Chocolate Chip cookies, but I couldn’t remember who it was. Nonetheless, after a quick blog search, I found these on Brown Eyed Baker. Can you say YUM?!
These cookies definitely stayed moist and chewy and were likely the best chocolate chip cookies I’ve ever made. The sous chef and I HIGHLY recommend them!
Makes about 16 cookies
1 cup all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
1 stick (½ cup) unsalted butter, at room temperature
½ cup creamy peanut butter (Krista Kooks used Natural Jif Creamy Peanut Butter)
½ cup granulated sugar
1/3 cup light brown sugar
½ teaspoon vanilla extract
½ cup rolled oats
1 cup semisweet chocolate chips
1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
2. Whisk together the flour, baking soda and salt; set aside.
3. On medium speed, cream together the butter, peanut butter, granulated sugar, brown sugar and vanilla extract, about 3 minutes. Add the egg and beat to combine. On low speed, gradually add the flour until just combined. Stir in the oats, and then the chocolate chips.
4. Use a large cookie scoop (3 tablespoons) and drop dough onto prepared baking sheets about 2 inches apart. Bake for 10 minutes, or until the cookies are lightly golden. Cool completely on the baking sheet and then store in an airtight container at room temperature.