Oatmeal Peanut Butter Chocolate Chip Cookies

  • 1-1/2 C old-fashioned rolled oats
  • 2 C flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1/2 C unsalted butter, softened
  • 1/2 C margarine, softened
  • 1 C sugar
  • 1 C firmly packed light brown sugar
  • 1 Tbs. vanilla
  • 3/4 C peanut butter
  • 2 large eggs
  • 1 12-oz. bag semisweet chocolate chips

In a food processor pulse 1 cup oats until ground fine. In a large bowl stir together ground oats, remaining 1/2 cup whole oats, flour, baking powder, baking soda and salt

In another large bowl with an electric mixer beat together butter and sugars until light and fluffy and beat in vanilla and peanut butter. Add eggs, one at at time beating well after each addition, and gradually beat in the flour mixture. Add chocolate chips, beating just until combined. Chill cookie dough, covered, at least 2 hours and up to one week.

Preheat oven to 325. Form rounded tablespoons of dough into balls and arrange about 2 inches apart on ungreased baking sheets. Flatten balls slightly. Bake cookies in batches in middle of oven 15 minutes, or until just pale golden. Cool cookies on baking sheet 5 minutes and transfer to racks to cool completely. Makes about 60 cookies.

Date Added:January 01, 2002