The pictures say it all, don't they? I had a mean hankering for cookies last week and nothing but the winning trifecta of peanut butter, oatmeal and chocolate would do.
This yields a slightly more crisp cookie than I like, but it's still super delicious with good chew. Use an ice cream scoop for consistent[ish]-sized cookies and even baking. This particular recipe made 18 or so cookies. I need to get a smaller scoop!
Peanut Butter Oatmeal Chocolate Chip Cookies
Adapted via AllRecipes
1/2 cup (1 stick) butter
1/2 cup white sugar
1/3 cup packed brown sugar
1/2 cup peanut butter (I love chunky here!)
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup rolled oats
1 cup chopped bitter chocolate
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, cream together the butter, brown sugar and white sugar. Beat in the egg, then stir in the peanut butter and vanilla. Combine the flour and baking soda, stir into the creamed mixture. Finally, stir in the rolled oats and chocolate chips. Drop by teaspoonfuls (or ice cream scoopfuls) onto an parchment-lined cookie sheet. (I noticed these cookies spread quite a bit, so leave more space in between than I did above!)
Bake for 8 to 10 minutes in the preheated oven, until the cookies are lightly toasted on the edges. Remove from the baking sheet to cool on wire racks.