Description
A delectable combination of creamy peanut butter, old fashioned rolled oats and bittersweet chocolate chips in a cookie with slightly crispy edge and a soft melt in your mouth center.
Ingredients
- 1 cup Flour
- 1 teaspoon Baking Soda
- ¼ teaspoons Salt
- ½ cups Butter, Softened
- ¾ cups Packed Brown Sugar
- ½ cups Creamy Peanut Butter
- 1 teaspoon Vanilla Extract
- 1 Egg
- ¾ cups Old Fashioned Rolled Oats
- ¾ cups Bittersweet Chocolate Chips
Preparation
Preheat oven to 350 degrees. Cover baking sheets with parchment paper or silicone baking mats.
In medium bowl mix baking soda, flour and salt. Set aside.
Using a mixer on medium speed cream together butter and brown sugar until light and fluffy. Turn mixer to low; add peanut butter and vanilla extract. Mix just until incorporated. Add the egg and mix just until incorporated. Add the flour mixture in three intervals mixing just until combined after each interval. Stir in rolled oats and chocolate chips.
Using 1 1/2 tablespoons cookie scoop drop dough on to prepared baking sheet. Bake at 350 degrees for 10-12 minutes or until lightly browned on the edges. Allow to cool 5-7 minutes before removing to cookie cooling racks.
I use Ghirardelli premium bittersweet chocolate baking chips.
