Wow. If you could take a cookie and add all of the ingredients that I love from every cookie that I’ve ever eaten and loved and stick it into one delicious cookie…THIS would be that cookie.
These babies, especially warm, have a tendency to just melt in your mouth. They are crispy on the outside, chewy on the inside, and I’ve even made a batch of really soft ones for my husband (his texture of choice for a cookie) , and he loves them that way too!
My mom found this recipe over 20 years ago on some taste of home magazine insert, and I’m so glad she did! This cookie has basically been a key member of our family showing up at all the most important events (graduation, birthdays, recitals, holiday parties, Sunday dinners, etc…). It is life changing (as much as a cookie can be)!
Oat-rageous Peanut Butter Chocolate Chip Cookies
*note: The recipe calls for semi-sweet chocolate chips, but sometimes I like to use milk, or a combination of both! All taste great!
½ cup butter or margarine, softened (I use butter)
½ cup peanut butter (I use Smucker’s Natural Chunky Peanut Butter)
½ cup granulated sugar
1/3 cup packed brown sugar
½ t. vanilla
1 cup flour
½ cup quick-cooking oats (I use whole oats)
1 t. baking soda
¼ t. salt
1 cup(6 ounces) semisweet chocolate chips (or you can use milk chocolate, or half of both! My personal favorite!)
In a mixing bowl, cream butter, peanut butter and sugars; beat in egg and vanilla. Combine flour, oats, baking soda and salt. Add to the creamed mixture and mix well. Stir in chocolate chips. Refrigerate for several hours (I never do this). Drop by rounded teaspoonfuls onto cookie sheets lined with parchment paper. Bake at 350º for 8-10 minutes (or less, depending on how you like your cookies). Remove pan from oven and allow to cool on cookie rack for a couple of minutes before removing cookies. Then remove cookies to rack to complete their cooling.
recipe source: Taste Of Home