Peanut Butter Oatmeal Chocolate Chip Cookies
If you’re a cookie lover, this one has the best of 3 kinds. This recipe makes a bunch too. If you make them with Gluten Free Oats, then you can call them Gluten Free too! This recipe comes from The Doughmakers Cookbook by Bette Laplante and Diane Cuvelier. Give them a try, you won’t regret it!
Ingredients
1/2 pound (2 sticks) unsalted butter, at room temperature
2 cups packed brown sugar
2 cups granulated sugar
4 tsp. baking soda
2 Tbsp. vanilla extract
3 cups peanut butter, creamy or chunky
6 eggs, beaten
9 cups quick-cooking rolled oats
16 oz. chocolate chips
Method
Preheat your oven to 350 degrees F.
Cream the butter and sugars together in a large mixing bowl. Add the baking soda, vanilla, peanut butter, and eggs, mix well. Add the oats and mix until well blended. Fold the chocolate chips into the dough. Drop the dough by rounded tablespoons, 2 inches apart onto an ungreased cookie sheet. Bake for 10 minutes. The cookies should be soft and lightly browned. Let cool on a cooling rack. Enjoy!
