Monday, October 5, 2009

Oat-rageous Chocolate Chip Peanut butter Cookies

My Family flips over these cookies. This is another one of my Christmas cookies.
The dough can be made two weeks in advance and frozen. When you are ready to bake some cookies, remove the loaf from the freezer, slice the desired amount of cookies and defrost on a baking sheet for 30 minutes and bake. 1/2 cup butter softened
1/2 cup creamy peanut butter
1/2 cup sugar
1/3 cup packed brown sugar
1 egg
1/2 tea. vanilla extract
1 cup all purpose flour
1/2 cup quick-cooking Quaker Oats
1 tea. baking soda
1/4 tea. salt
1 cup semisweet chocolate chips

Cream butter, peanut butter and sugar; beat in egg and vanilla. Combine flour, oats, baking soda and salt. Add to the creamed mixture and mix well. stir in chocolate chips. Roll dough in plastic, wrap into a 2-1/2 inch log and refrigerate for 1 hour. Once log is stiff slice 1/2 inch thick and place on baking sheet 1 inch apart.

Bake for 10 to 12 minutes at 350 degrees. Makes 2 dozen.

I transferred into a much larger bowl so I could combine the dry ingredients.

Add chocolat chips.

Roll in plastic wrap and refrigerate for 1 hour.

Work it into a 2-1/2 inch log.

Remove dough from plastic wrap, slice 1/2 inch thick, place on a cookie sheet and bake.



  1. These look delicious and I like the combination of peanut butter AND chocolate chips, which you don't often find in a peanut butter cookie. I bet they are YUMMY! :)

  2. Those look awesome. Two of my favorite things. They look really thick, how do you get them to cook inside without burning outside?



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