Monday, February 28, 2011

Oatmeal Peanut Butter Chocolate Chip cookies, oh my!

Our trip to the Great Harvest Bread store left me craving for peanut butter chocolate chip cookies.  Thank goodness they are about 50 minutes away otherwise I would have gone back for seconds.

Mr. J swore the sign by this particular cookie said flourless.  I was not convince based on the texture and appearance of the cookie that it truly was flourless.  I tried to do a quick google search and this is what I found.  Great Harvest uses (for the most part) a pretty basic cookie recipe and they always use whole wheat flour.  I tried to find some recipes online but they all seemed a bit off.  I definitely do not want a cookie described as crispy.  And most of the recipes did not have any oatmeal; the ones that did only had a small quantity.  



What we came up with was not the Great Harvest cookie, although it was close.  It was however delicious, gooey, and very peanut buttery.  Now I have another chance to practice self restraint all week.  Perfect!

Oatmeal Peanut Butter Chocolate Chip Cookies
adapted from BrownEyedBaker
Makes about 16 cookies
Ingredients:
1 cup whole wheat flour
1 teaspoon baking soda
¼ teaspoon salt
1 stick (½ cup) unsalted butter, at room temperature
½ cup creamy peanut butter
½ cup granulated sugar
1/3 cup light brown sugar
½ teaspoon vanilla extract
1 egg
1 cup rolled oats
1 cup semisweet chocolate chips

Directions:
1. Preheat oven to 350 degrees F. Line two baking sheets and set aside.

2. Whisk together the flour, baking soda and salt; set aside.

3. On medium speed, cream together the butter, peanut butter, granulated sugar, brown sugar and vanilla extract, about 3 minutes. Add the egg and beat to combine. On low speed, gradually add the flour until just combined. Stir in the oats, and then the chocolate chips.


4. Use a large cookie scoop and drop dough onto prepared baking sheets about 2 inches apart. Bake for 12-15 minutes, or until the cookies are lightly golden. Cool completely on the baking sheet and then store in an airtight container at room temperature. 

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