#30 OM PB CK W DC & PB MMs


I tend to forget how I made something a week after I make it, so I’m going to start posting recipes here for my benefit. and whatever if you enjoy it too thats cool.

I don’t have a mixer, so my poor mans mixer/blender is a knock-off magic bullet. I made a double batch so I measured it out twice.

The good stuff

The good stuff

They didn’t flatten out, so they’re a bit doughy. But would have burnt had I kept them in longer.

photo (1)

Instructions via http://www.browneyedbaker.com/2010/02/24/peanut-butter-oatmeal-chocolate-chip-cookies/

yield: Makes about 16 cookies
prep time: 15 minutes
cook time: 10 minutes
total time: 25 minutes

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

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 temperature.

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