Thursday, August 23, 2012

Peanut Butter Chocolate Chip Oatmeal Cookies

In my house right now, we have four different containers of peanut butter. Yes, I'm serious. Four. One is an almost empty jar of natural PB, another is natural sweetened with honey, one is plain ol' Kraft and the last is PB&Co's White Chocolate Wonderful.

That last one there, the White Chocolate Wonderful, came with loads of great recommendations. It seems to be everyone's favourite PB of all time. So I saw some and decided to try it out, but I found it really sweet by itself on toast. So, I thought it would be perfect for baking!

I'm SO glad that I decided to try it out in these cookies, because they turned out great! Because the peanut butter is already sweet, you don't need as much sugar in the actual cookies. And, because a plain peanut butter cookie (with white chocolate peanut butter) isn't enough, I added in some chocolate chips too. You know, just to push the chocolate factor over the edge.

These would work with regular peanut butter too. Or, if you have some interesting flavours lurking in your cupboards, experiment! Try out some different combinations...I wonder what Nutella would taste like. Next time...

Peanut Butter Chocolate Chip Cookies
Adapted from Kitchen Grrrls
Makes 24-30 cookies

  • 1 cup peanut butter
  • 3/4 cup brown sugar
  • 2 eggs
  • 1/2 cup all-purpose flour
  • 2/3 cup rolled oats
  • 1 tsp. baking soda
  • 1/2 cup semi-sweet chocolate chips
Preheat oven to 350 degrees.

In a large bowl, beat peanut butter with brown sugar until fully incorporated. Add eggs one at a time.

Add flour, then add baking soda and oats. Once combined, stir in chocolate chips.

Roll dough into balls and place on baking sheets lined with parchment. The dough may look a bit sticky - that's okay. 

Bake in preheated oven for ten minutes.


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