While being indecisive may not be the best attribute, indecision led me to these cookies, and I must say--I am forever grateful.
They're a peanut-butter and oatmeal and chocolate chip concoction that fulfills every cookie dream, and my roommate and I couldn't stop eating them. Go make them right this second, and eat one warm with a cup of tea or some hot chocolate while you swoon; repeat as often as necessary.
***
The Cookie Lover's Cookie
makes 12 cookies
1 stick of butter, melted
1/2 cup white granulated sugar
1/3 cup brown sugar; packed
1 egg
1/2 tsp vanilla
1 cup all purpose flour
1 cup oats
1/2 tsp salt
1/2 tsp baking soda
2 heaping tbsp peanut butter
1/3 cup semi-sweet chocolate chips
* * *
Preheat your oven to 350F.
In a bowl, sift together your flour, salt, and baking soda. Toss in your oats, and set it aside.
In a separate bowl, cream together the butter, brown sugar, white sugar, egg, and vanilla until its creamy and delicious. Add in your peanut butter, and mix until combined.
Add your dry mixture to your wet mixture in three batches, and keep mixing until everything is combined.
Fold in your chocolate chips.
Take out roughly 1 or 2 tablespoons of dough and roll into a ball.
Place the balls on your cookie sheet, and flatten them just a little. Keep a decent distance between them since the cookies spread out a bit as they bake.
Bake for about 8-10 minutes, until golden brown on the edges but still soft in the middle.
Let them cool for 10 minutes before transferring off the cookie sheet.
* * *
Preheat your oven to 350F.
In a bowl, sift together your flour, salt, and baking soda. Toss in your oats, and set it aside.
In a separate bowl, cream together the butter, brown sugar, white sugar, egg, and vanilla until its creamy and delicious. Add in your peanut butter, and mix until combined.
Add your dry mixture to your wet mixture in three batches, and keep mixing until everything is combined.
Fold in your chocolate chips.
Take out roughly 1 or 2 tablespoons of dough and roll into a ball.
Place the balls on your cookie sheet, and flatten them just a little. Keep a decent distance between them since the cookies spread out a bit as they bake.
Bake for about 8-10 minutes, until golden brown on the edges but still soft in the middle.
Let them cool for 10 minutes before transferring off the cookie sheet.
