Recipe

Chocolate Chip Peanut Butter Oatmeal Cookies Recipe

	Hikergirl / All my dishes 1 year ago These are pretty yummy cookies and, of course, they're best right out of the oven. Sometimes, I freeze balls of dough (place them on a cookie sheet in the freezer until set, then transfer to a large zip lock baggie) and bake just a few when you want... More Prep:20m Cook:22m Servings:20	Hikergirl
	cookies sweet comfort food

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Ingredients

1 cup (less 2 tablespoons) unsalted butter, room temperature

1/4 cup chunky peanut butter

1 cup brown sugar

1/2 white sugar

1 tsp. vanilla

2 eggs, room temperature

2 1/4 cups all-purpose flour

1/4 tsp. salt

1/2 tsp. baking soda

2 cups bittersweet chocolate chips (or chop up bars with a knife). I think this is 70% cocoa

3/4 cup roughly chopped pecans

1 cup oatmeal (I use quick oats)

Directions

Cream together butter, peanut butter and sugars until well mixed.

Add in vanilla and eggs, one at a time, while the mixer is going.

Mix until well mixed.

In a separate bowl, wisk (or sift) flour, salt and soda together.

Mix this into creamy mixture in two different batches.

Stir in chocolate, nuts and oatmeal.

Cover and refrigerate for about three hours.

Preheat oven to 325 degrees.

Scoop by 1/3 cup (I use an icecream scoop, so they come out perfectly round--or make them into round balls with your hands) and place on baking sheet. I use a baking stone (I think this makes a HUGE difference). Place them about two inches apart. Only about 8 fit at a time.

Bake for about 22 min, and they might be a little shiney on top and look slighty undone. This is OKAY; they are more chewy and gooey this way.

Put baking sheet on top of stove to 'set' for about 5 min.

Transfer to a cooling rack and cool for 10 min. or so.

Store in very airtight container, or freeze.

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