December Recipe: Peanut Butter Chocolate-Chip Oatmeal Cookies
These cookies are not for the faint of heart. They are packed with a delicious (and dangerous) combination of ingredients - that mix perfectly. A great treat to share with neighbors, or just to enjoy yourself.
Peanut Butter-Chocolate-Chip-Oatmeal Cookies
1 cup unsalted butter, at room temp.
1 cup granulated sugar
1 cup firmly packed light brown sugar
3/4 cup creamy peanut butter
2 large eggs
1 tea vanilla
2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
2 tea baking powder
1/2 tea salt
2 cups chocolate chips
1 1/2 cups quick-cooking rolled oats
1 cup unsalted roasted peanuts, chopped
1. In a bowl, with an electric mixer on medium speed, beat butter, granulated sugar, brown sugar, and peanut butter until well blended. Beat in eggs and vanilla until smooth, scraping down sides of bowl as needed.
2. In another bowl, mix flour, cocoa powder, baking powder, and salt. Stir or beat into butter mixture until well incorporated. Stir in chocolate chips, oats and peanuts.
3. Drop dough in rounded 2-tablespoon portions, 3 inches apart on cookie sheet with cooking spray. with a lightly floured fork, flatten slightly into 2 - 1/2 inch rounds about 1/2 inch thick.
4. Bake at 350 degrees until cookies are golden and tops feel set when lightly pressed. 12 to 14 minutes (they will feel underdone but will firm up as they cool).
5. Let stand 5 minutes on sheets, then, with a wide spatula, transfer cookies to racks to cool.
Now it's your turn! Leave a comment with one of your favorite cookie recipes, or send me an email at cinderellasews@gmail.com
