It was Tracy’s birthday and I wanted to make her some cookies. Actually I think I had promised them sometime this past summer and never seemed to have the ingredients when I wanted them. So for her birthday last week I found this perfect little ditty on The Novice Chef blog that absolutely fit the bill.
One thing I didn’t do was read the recipe all the way through before diving into making these. The “refrigerate overnight” portion I didn’t get a chance to do. What a great idea. Even better to just make the night before you need. But they were fabulous. And the portions on this recipe are ideal for a birthday gift. I got to try three of them, but the rest went to Tracy. The oatmeal was just a perfect added touch, gave it some body and fooled you into thinking these were actually healthy. I mean really!
One last thing, Oh ok two. I don’t believe in creamy peanut butter. Never will. So the crunchy worked just great. I made them again, but this time I added close to a cup. I mean reeeeallly, who are you kidding with half a cup!? I used chocolate chips too. Who’s gonna know!? ;-)
A Happy Birthday to you!
You will need:
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 stick unsalted butter, softened
1/2 creamy natural peanut butter
1/2 cup granulated sugar
1/3 cup light brown sugar
1/2 teaspoon vanilla extract
1/2 cup old fashioned oats
1 cup semisweet chocolate bar, chopped coarsely
Preheat oven to 350 degrees. Line baking sheet with parchment paper or silpat.
Whisk together flour, baking soda and salt in a small bowl and set aside.
Cream together butter, peanut butter, granulated sugar, brown sugar and vanilla extract on medium speed for about 3 minutes. Add the egg and beat to combine. Reduce the speed to low and gradually add in the flour and mix until combined. Stir in the oats and the chocolate chunks.
Refrigerate the dough overnight or up to 24 hours. Allow dough to sit at room temperature for 30 minutes prior to baking.
Scoop the dough with a medium cookie scoop (about two tablespoons) onto lined baking sheet about two inches apart. Bake for 10 minutes until golden brown. Let cool for a few minutes on baking sheet then move to a wire rack. Serve immediately or store in an airtight container. Mine baked perfectly for 15 minutes both times. ;-)
Makes 22-24 cookies.
Adapted from Brown Eyed Baker