Oatmeal Cookies with Peanut Butter Chips and Chocolate Chips are a perfect combination.
A couple of years ago I reviewed a cookbook by New York Times Bestselling Author Susan Mallery. I fell in love with her Oatmeal Cookies from her Fool’s Gold Cookbook. They were truly the best oatmeal cookies I had ever had. My kids enjoy all desserts with the combination of chocolate and peanut butter, so I decided to replace the toffee and pecans with Peanut Butter Chips and Chocolate Chips. They turned out terrific. If you have family members who enjoy this chocolate and peanut butter, you have to bake these cookies together. You will be making memories that will last a lifetime.
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Baking Cookie Tips
- Use butter and eggs at room temperature. You should be able to leave a finger print in the butter.
- Whip the butter, shortening, and sugars until light and fluffy.
- Do not over mix the flour!
- Mix in the dry ingredients just until you do not see any dry ingredients, and everything is incorporated.
- Use parchment paper – I love parchment paper when baking. Once you remove the cookies from the oven, just slide the parchment paper off the baking sheet with the cookies still on it.
- Use an ice cream scoop when scooping out your cookies. This way they will all be the same size and will bake evenly.
Refrigerate cookies at least 20 minutes before baking. If you do not, cookies will spread out.
- – Scoop the cookies onto a baking sheet lined with parchment paper. You can put the cookies closer together on the baking sheet when freezing them than when you are baking them. If you scoop the cookie dough out first and then freeze it, you do not have a problem with the dough being as hard as a rock, and you cannot scoop it out of a container. After scooping out the cookie dough, place the baking pan in the freezer until the cookies are frozen. Place frozen cookies into large freezer zip lock bags and store in the freezer. This helps the cookies when baking. The cookies do not spread out so much. Also, you will have cookies on hand in case of an emergency.
- Do not over cook your cookies. Once you remove the cookies from the oven, they will continue to bake.
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter (1 stick), at room temperature
- ¾ cup light brown sugar packed
- One large egg
- One teaspoon pure vanilla extract
- 1-1/4 cups rolled oats (traditional or old-fashioned oats) not quick-cooking
- 1 cup chocolate chips
- 1 cup peanut butter chips
- Pre-heat oven to 350 degrees.
- Line 2 baking sheets with parchment paper.
- In a medium bowl with an electric mixer on high-speed, cream the butter, brown sugar, egg, and vanilla.
- Mix in dry ingredients; just until blended.
- Fold in oats, peanut butter chips, and chocolate chips.
- Chill the dough for 20 minutes in the refrigerator.
- Drop cookies by large spoonfuls onto the baking sheets lined with parchment paper.
- Bake 15 to 18 minutes until the edges are golden but still wet looking in the middle.
- Cool on a wire rack.
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