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
From the Brown Eyed Baker.
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

02. July 2011 by Molly
Categories: chocolate, cookies, Recipes | Comments Off