This week I have another cookie recipe featuring the same delicious oatmeal and with the crowd loving peanut butter. Recipe is also a bit larger this time so they don’t disappear that fast if you have a big family or you live with a cookie-eating-machine.
Most if not all the cookie recipes are pretty much the same, with small variation of ingredients and/or quantities, depending of how many you want to make. My recipe is pretty much like the one I posted last week but without bananas, different kind of oats and with my wife’s favorite spread, peanut butter.
Personally, I don’t care much about peanut butter, unless is spread over toast, in combination with a generous amount of jam, but I know a lot of people like it in cookies, so I thought putting a recipe together might help some of you that don’t know how to make them, the only downside, you will end up with a million, though for big families that should not be an issue, I think.
- 2 cups old fashioned oats
- 2 cups all purpose flour
- 1 tsp baking soda
- 2 tsp ground cinnamon
- Â¼ tsp salt
- 1 cup butter, softened
- 1 cup peanut butter
- Â¾ cup sugar
- Â¾ cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup chocolate chips
- Preheat oven to 350° F / 175° C.
- In the bowl of your mixer, add butter, peanut butter, sugar and brown sugar and mix until smooth. I usually mix it a lot because I hate the sensation of grinding my teeth on granulated sugar but it is up to you. Add the eggs and vanilla extract and continue mixing.
- In a large bowl, combine the flour, oats, baking soda, cinnamon and salt.
- Add the flour mixture to the mixing bowl and mix only until everything is well incorporated.
- Add the chocolate chips and stir in with a wooden spoon or spatula.
- Chill the dough for a couple hours.
- Form into 1 inch balls, and flatten with the palm of your hand, place them on a cookie sheet lined up with some parchment paper and bake for 13-15 minutes.