Okay so I have to take back my post a few days ago, I posted a cookie recipe very similar to this one and although they tasted great, compared to this new recipe I found, they were a little drier than I usually like. But, they still were good so i'm not about to delete the recipe :) But if you want more moist cookies stick to this recipe. I also really like how you can make the cookies really big and they still turn out amazing!
Here is the link to the original recipe http://www.averiecooks.com/2015/03/soft-and-chewy-peanut-butter-oatmeal-chocolate-chip-cookies.html I pretty much stayed right on track with this but I had to double the recipe to have a couple dozen.
Best Ever Chewy Peanut Butter, Oatmeal and Chocolate Chip Cookies
INGREDIENTS:
- 1/2 cup unsalted butter, melted (1 stick)
- heaping 1/3 cup creamy peanut butter
- 1 large egg + 1 yolk (discard extra white or save for another use)
- 3/4 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 cup old-fashioned whole rolled oats (she says not instant or quick cook but all i had was quick cook and they turned out fine)
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt, or to taste
- 3/4 cup semi-sweet chocolate chips
- 1/2 cup peanut butter chips (optional, I didn't include these and they were still awesome also you can use white chocolate or butterscotch chips as a substitute as well)
DIRECTIONS:
- To a large, microwave-safe bowl add the butter, peanut butter, and heat on high power to melt, about 1 minute. Stop to check and stir. Heat in 15-second increments until mixture can be stirred smooth.
- Wait momentarily before adding the egg and yolk so you don't scramble them. Add the egg, sugars, vanilla, and whisk until combined. It's okay if mixture is slightly granular.
- Add the oats and stir to combine.
- Add the flour, baking soda, salt, and stir to combine; don't overmix. Dough is fairly thick.
- Add the chocolate chips, peanut butter chips, and stir to incorporate.
- Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 13 equal-sized mounds of dough, roll into balls, and flatten slightly. Tip - Strategically place a few chocolate chips on top of each mound of dough by taking chips from the underside and adding them on top.
- Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 2 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading. Dough is a bit on the oily side before chilling and becomes less oily as it chills.
- Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 11 to 12 minutes (for very soft cookies, longer for more well-done cookies), or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don't overbake. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don't use a rack.
- Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
