Chocolate Chip Peanut Butter Oatmeal Cookies

 

I tried these chocolate chip peanut butter oatmeal cookies. To be honest, these do not beat the best of each category of cookies I like to make (chocolate chip, peanut butter, and oatmeal chocolate chip), but it was nice to taste something new that combined all of them!

½ cup lactose-free butter, softened to room temperature
1 ¼ cup brown sugar
½ cup white sugar
1/3 cup peanut butter (I used Skippy Natural)
1 egg + 1 yolk
2 tsp. vanilla extract
1 ¼ cup all-purpose flour
1 cup old fashioned whole oats
½ tsp. baking soda
1 pinch of salt
1 cup chocolate chips (I used bittersweet)

Preheat the oven to 325 °F. Line a baking sheet with a Silpat or parchment paper and set aside.

Cream together the butter with the sugars, then mix in the peanut butter.

Add the egg and egg yolk and vanilla extract, and stir.

In a small bowl, whisk together the flour, oats, baking soda, and salt. Slowly add the dry ingredients to the wet ones and stir. (You should have achieved cookie dough consistency, and if you haven’t, either add a touch more flour if it’s too wet or a touch more peanut butter if it’s too dry.)

Finally, add the chocolate chips and stir in.

Scoop a dozen golf ball-sized portions of dough onto the cookie sheet, about 2 inches apart. They spread but not much (a tip to reduce spreading is to refrigerate and chill the dough prior to baking).

Bake for approximately 10-12 minutes. (I like soft cookies, so I baked mine for 10 minutes.) Let cool before eating.