Peanut Butter, Oatmeal, & Chocolate Chip Cookies
As if I didn’t already have enough cookies around (with 200 boxes of Girl Scout cookies at my front door waiting to be sold), I decided I wanted to bake a couple dozen more. My daughter Samantha had a friend over for a play date, so I’ll use that as my excuse for needing to bake cookies. I have a long-standing love affair with homemade peanut butter cookies, so this Looneyspoons recipe by Janet & Greta Podleski had been calling my name for some time. It is very simple to throw together, and the saltiness combined with the chocolate chips is totally addictive. But with oats, peanut butter, and whole-wheat flour (in my version), it’s a relatively healthier cookie. Oh, Samantha and her friend liked them too.
Peanut Butter, Oatmeal, & Chocolate Chip Cookies (Adapted from Janet & Greta Podleski’s Looneyspoons Collection recipe, “Cookies for Rookies”):
1 1/4 cups flour (I used 3/4 cup all-purpose and 1/2 cup whole-wheat pastry flour)
1 cup quick-cooking rolled oats (not instant)
1/2 tsp each baking soda and salt
3/4 cup packed brown sugar
1/3 cup unsalted butter, at room temperature
1/3 cup peanut butter (the recipe recommends light, but I used regular peanut butter)
1/3 cup mini semi-sweet chocolate chips
Preheat oven to 350F. Line 2 cookie sheets with parchment paper. In a medium bowl, combine flours, oats, baking soda, and salt. In another medium bowl, beat together brown sugar, butter, peanut butter, and egg on low speed of electric mixer until well blended. Add dry ingredients and chocolate chips and mix well using a wooden spoon. Dough will be stiff.
Roll dough into 1 1/2-inch balls and place 2 inches apart on cookie sheets. Using a fork dipped in flour, flatten cookies to 1/4 inch thickness. Bake for about 10 minutes. Remove from tray immediately and cool on wire racks. Makes 24 cookies.