1 cup butter
1 cup white sugar
2/3 cup packed brown sugar
2 cup peanut butter (smooth or crunchy will both work)
1 teaspoon vanilla extract
2 cup all-purpose flour
2 teaspoon baking soda
1/2 teaspoon salt
1 cup rolled oats
1 cup milk chocolate chips
1 cup white chocolate chips
1. Preheat oven to 350° F (175° C).
2. In a medium bowl, cream together the butter, white sugar and brown sugar until smooth. Stir in the peanut butter, vanilla and egg until well blended. Combine the flour, baking soda and salt; stir into the batter just until moistened. Mix in the oats and chocolate chips until evenly distributed. Drop by teaspoonfuls on to lightly greased cookie sheets. (Flatten the cookies because these don’t spread.)
3. Bake for 10 to 12 minutes in the preheated oven, until the edges start to brown. Cool on cookie sheets for about 5 minutes before transferring to wire racks to cool completely.
Notes: I doubled the original recipe because I knew I would be sharing and sending off some of the cookies. The measurements above reflect the doubling. The original recipe called for semisweet chips but, I had white and milk chips on hand so used those - use what you like! Lastly, heaping tablespoonful measures had been recommended. I tried that for the first pan and the cookies were enormous! Teaspoonfuls still make for a decent sized cookie and, therefore, far less guilt if you end up eating two or three or... The baking time remained the same.
30 something. Madly in love with my husband, two delicious boys and one darling girl. Always with iPhone or Canon 50D in hand. Striving to live a faithful, grateful life each day. SAHM, Project Lifer, photography enthusiast, home cook (the easy crock-pot type) and baker. Loving our New York life and settling into our new home in the beautiful Hudson Valley.