Oats whirled with peanut butter seems almost as natural a combination as peanut butter and chocolate, and indeed the addition of chocolate chips here sends these cookies into the realm of the sublime. Though it’s difficult not to eat them as soon as they come out of the oven, when cooled completely these cookies make great, sturdy cookies for ice cream sandwiches, particularly with vanilla ice cream.
Oatmeal–Chocolate Chip Cookies
- ¼ cup unsalted butter, at room temperature
- 1 cup creamy peanut butter
- ¾ cup packed light or dark brown sugar
- ½ cup granulated sugar
- 2 large eggs, lightly beaten
- 1½ tsp baking soda
- 1 tsp pure vanilla extract
- 3 cups rolled oats
- 1½ cups milk chocolate chips
Heat the oven to 350°F. Line two baking sheets with parchment paper.
In a large bowl, using an electric mixer, beat together the butter, peanut butter, and both sugars on medium-high speed. Add the eggs, baking soda, and vanilla and beat well to combine. Fold in the oats and chocolate chips and stir until incorporated.
Using a small scoop or a teaspoon, scoop out balls of dough and drop them on the prepared baking sheets about 2 in apart.
Bake until the cookies are lightly browned, 12 to 14 minutes. Remove from the oven and cool on the baking sheets for 5 minutes, then transfer the cookies to a wire rack to cool completely.
Store in an airtight container at room temperature for up to 1 week.
Makes 24 cookies.
About the Author
Excerpted from Flourless © 2014 by Nicole Spiridakis. Reproduced by permission of Chronicle Books. All rights reserved.