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.
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.
i'm totally going to make these today
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