Le Cordon Bleu Pastry Grad, Living and Traveling Around Paris

Peanut Butter-Oatmeal Chocolate Chip Cookies

For the Fourth I’m going to visit one of my best friends in Virginia. This is how I’ve been explaining it to people: I’m going to visit my friend who lives with her uncle in the woods who’s a priest who has chickens and brews his own beer. tehe. awesome!

I’m really excited about the chickens. I’d love to have a chicken coop one day! What’s better than fresh eggs?!

We’re going to go hiking and visit vineyards and maybe shoot some guns. As a hostess gift I decided to bring something easy, delicious, and Fourth of July themed. I picked up some red, white and blue popcorn and M&Ms at a local shop and then whipped up some cookies. With the M&Ms, not the popcorn.

Peanut Butter-Oatmeal Chocolate Chip Cookies
Makes about 16 cookies
1 cup all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
1 stick (½ cup) unsalted butter, at room temperature
½ cup creamy peanut butter
½ cup granulated sugar
1/3 cup light brown sugar
½ teaspoon vanilla extract
1 egg
½ cup rolled oats
1 cup semisweet chocolate chips or 1/2 cup themed M&Ms and 1/2 cup chocolate chips.
1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
2. Whisk together the flour, baking soda and salt; set aside.
3. On medium speed, cream together the butter, peanut butter, granulated sugar, brown sugar and vanilla extract, about 3 minutes. Add the egg and beat to combine. On low speed, gradually add the flour until just combined. Stir in the oats, and then the chocolate chips.
4. Use a large cookie scoop (3 tablespoons) and drop dough onto prepared baking sheets about 2 inches apart. Bake for 10 minutes, or until the cookies are lightly golden. Cool completely on the baking sheet and then store in an airtight container at room


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