OATMEAL PEANUT BUTTER CHOCO/CHIP COOKIES
List of Ingredients
- 1 1/2 CUPS OLD FSHIONED OATS
- 2 CUPS FLOUR
- 1 TEASPOON EACH, BAKING POWDER, BAKING SODA, SALT
- 2 STICKS SWEET SOFTENED BUTTER
- 1 CUP EACH SUGAR, FIRMLY PACKED LIGHT BROWN SUGAR
- 1 TABLESPOON VANILLA
- 3/4 CUPS PEANUT BUTTER, CREAMY OR CHUNKY, YOUR CHOICE
- 2 LARGE EGGS
- 12 OUNCE BAG SEMISWEET CHOCOLATE CHIPS
- 8 OUNCES SEMISWEET CHOCOLATE SQUARES, GRATED
Instructions
- PREHEAT OVEN TO 325°.
- IN FOOD PROCESSOR, PLUSE 1 CUP OATS UNTIL FINELY GROUND.
- IN A LARGE BOWL, STIR TOGETHER GROUND OATS, REMAINING 1/2 CUP OF WHOLE OATS, FLOUR, BAKING POWDER, BAKING SODA AND SALT.
- IN ANOTHER LARGE BOWL WITH MIXER, BEAT TOGETHER THE BUTTER, SUGAR AND BROWN SUGAR UNTIL LIGHT AND FLUFFY AND BEAT IN VANILLA AND PEANUT BUTTER.
- ADD EGGS, ONE AT A TIME, BEATING WELL AFTER EACH ONE. GRADUALLY BEAT IN FLOUR MIXTURE. ADD CHOCOLATE CHIPS AND GRATED CHOCOLATE, BEATING JUST UNTIL COMBINED.
- CHILL DOUGH, COVERED AT LEAST 2 HOURS OR UP TO 1 WEEK.
- FORM ROUNDED TABLESPOONS OF DOUGH INTO BALLS AND ARRANGE ON COOKIE SHEET 2" APART. FLATTEN BALLS SLIGHTLY. BAKE FOR 15 MINUTES OR UNTIL JUST A PALE GOLDEN COLOR. COOL COOKIES ON BAKING SHEET FOR 5 MINUTES, THEN TRANSFER TO A WIRE RACK TO COOL COMPLETELY.
- 60 COOKIES
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