Peanut Butter Oatmeal Chocolate Chip Cookies

As I write this, I am pretty certain of one thing:  only one of these peanut-butter-chocolate-chip-oatmeal cookies remains in the cookie jar in the kitchen.  Do I leave my computer and sneak downstairs for it?  Or do I resist temptation and keep my fingers crossed that it will be there when I'm done writing?

I'll be right back.  But in the meantime, have a look at this recipe. You'll be wishing you beat me to that last cookie yourself.

PEANUT BUTTER OATMEAL CHOCOLATE CHIP COOKIES
Printable version of this recipe

3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
5 tablespoons of butter, softened
1/2 cup peanut butter
1/3 cup white sugar
1/3 cup packed light brown sugar
1 egg
1 teaspoon vanilla extract
1 cup quick cooking oats*
1- 12 oz bag of semi-sweet chocolate chips

*Note:  if all you have is regular rolled oats, just give 'em a whirl in the food processor.

DIRECTIONS


Preheat oven to 350 degrees.  Line cookie trays with parchment.  Cream together the butter, peanut butter, sugar, egg, and vanilla.  Mix together flour, baking soda, baking powder, and salt; add to the butter mixture.  Stir in the oatmeal and chocolate chips.


Drop by rounded teaspoonfuls onto prepared cookie sheets; flatten slightly.  Bake at 350 degrees for 8 - 9 minutes.  Cookies should have a slightly underbaked appearance.  This will keep them soft once you pull them from the oven.  Once out, let them sit on the cookie sheets for a few minutes to firm up.  Transfer to wire racks and allow to cool.  Pour yourself a big glass of milk and enjoy.


Yield:  about 2-1/2 dozen small cookies

Note: this recipe is a great base for a monster cookie -- just add nuts, M&Ms and other goodies.


Original recipe modified from one found at www.allrecipes.com