I came across this recipe for Peanut Butter Chocolate Chip Cookies from Tessa at Handle the Heat. They were originally presented with whole-wheat flour instead of all-purpose white flour as a healthier alternative to traditional cookies. But, given my unwillingness to find whole-wheat flour, I
I'm not lying when I say that these are probably one of the best cookies I have ever tasted. The peanut butter to chocolate ratio is perfect and the added oats make for a unique texture that I just can't resist. They aren't overly chewy, but they also aren't overly crunchy, which I'm entirely thankful for.
And of course, for those who dread being in the kitchen, but are always looking to fill that cookie sized void in your heart and stomach, this recipe is insanely easy to prepare and flatten out perfectly while cooking. I mean, just look at how easy it was for me to stack them. Bonus!
Peanut Butter Chocolate Chip Cookies
via Handle the Heat
Yield | Approx. 2 dozen
1 cup peanut butter
1 cup brown sugar, lightly packed
2 large eggs
1/2 cup all-purpose flour or whole-wheat flour
1/2 cup old fashioned oats
1 tsp. baking soda
1/2 tsp. cinnamon (optional)
1/2 cup semi-sweet chocolate chips
1. Preheat your oven to 350'F and line a baking sheet with parchment paper.
2. In a medium sized bowl or with a stand mixer, beat the peanut butter and brown sugar on medium speed for 3 minutes. Add the eggs, one at a time, until each is incorporated.
3. Mix the flour in to the mixture until just incorporated and then proceed to mix in oats, baking soda, and cinnamon (optional). Finally, by hand, stir in the chocolate chips.
4. Using a tablespoon, scoop and drop balls of same-size dough on the parchment paper lined baking sheets.
5. Bake in preheated oven for 10-12 minutes or until the tops of the cookies are golden. Cool cookies on a rack when finished and store in an airtight contained for 3-4 days.
I really hope you enjoy these cookies as much as I did! They're great for eating
Until next time, happy baking!