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Peanut Butter & Oat Chocolate Chip Cookies
Wax and I were discussing cookies because after finding this photo online a few weeks ago, I've been determined to recreate the cookies pictured and find out if they're truly as awesome as they look. They're cooling right now, so the results of that experiment will be in later. But meanwhile, I posted on Twitter just now that my top cookie recipes are:
Now, Wax has never even had lemon tea cookies because I've never gotten the recipe from my mother. Hopefully I'll have it soon. The last entry are really peanut butter cookies with a bit of oats and chocolate thrown in, but when made small they're an utterly delicious can't-stop-eating-them cookie. Wax and I only discovered them this year, and I've had to not make them as often as we'd like because one tends to eat them until feeling faintly nauseated.
I think this list isn't entirely complete without a coconut cookie recipe on it, but the problem is that I've never found the perfect coconut cookie recipe. Maybe I'll start searching for it soon. Anyway.
Peanut Butter & Oat Chocolate Chip Cookies
2,4 dL all-purpose flour
1 tsp baking soda
¼ tsp salt
113 g unsalted butter, room temperature
1,2 dl all natural creamy peanut butter
1,2 dl granulated sugar
0,8 dl cup light brown sugar
½ tsp vanilla extract
1 egg
1,2 dl oats
2,4 dl semisweet chocolate chips
Directions:
1. Preheat oven to 175°C. Line two baking sheets with parchment paper and set aside.
2. Combine flour, baking soda and salt in a bowl; set aside.
3. On medium speed, cream together the butter, granulated sugar, brown sugar and vanilla extract, about 2 minutes. Add peanut butter and mix together for another minute. 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. Drop heaping tablespoons of dough onto prepared baking sheets about 2 inches apart. Bake for 10 minutes, or until the cookies are lightly golden. Cool completely on the baking sheet and then store in an airtight container at room temperature.
Note: The cookies will not look 100% “done” when you pull them out of the oven, but they will continue to bake on the hot baking sheet once taken out of the oven. If they are slightly brown, and are puffy in the middle they are ready to come out.
Makes about 18 cookies
- Classic Toll House cookies with plain m&ms or chocolate chunks instead of chocolate chips
- Green Tea Shortbread
- Boiled Cookies
- Lemon Tea Cookies (these are called that because they are intended for eating with tea, not because they're made with tea like the green tea shortbreads above)
- Brown Sugar Nut Kisses
- Peanut Butter & Oat Chocolate Chip Cookies
Now, Wax has never even had lemon tea cookies because I've never gotten the recipe from my mother. Hopefully I'll have it soon. The last entry are really peanut butter cookies with a bit of oats and chocolate thrown in, but when made small they're an utterly delicious can't-stop-eating-them cookie. Wax and I only discovered them this year, and I've had to not make them as often as we'd like because one tends to eat them until feeling faintly nauseated.
I think this list isn't entirely complete without a coconut cookie recipe on it, but the problem is that I've never found the perfect coconut cookie recipe. Maybe I'll start searching for it soon. Anyway.
Peanut Butter & Oat Chocolate Chip Cookies
2,4 dL all-purpose flour
1 tsp baking soda
¼ tsp salt
113 g unsalted butter, room temperature
1,2 dl all natural creamy peanut butter
1,2 dl granulated sugar
0,8 dl cup light brown sugar
½ tsp vanilla extract
1 egg
1,2 dl oats
2,4 dl semisweet chocolate chips
Directions:
1. Preheat oven to 175°C. Line two baking sheets with parchment paper and set aside.
2. Combine flour, baking soda and salt in a bowl; set aside.
3. On medium speed, cream together the butter, granulated sugar, brown sugar and vanilla extract, about 2 minutes. Add peanut butter and mix together for another minute. 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. Drop heaping tablespoons of dough onto prepared baking sheets about 2 inches apart. Bake for 10 minutes, or until the cookies are lightly golden. Cool completely on the baking sheet and then store in an airtight container at room temperature.
Note: The cookies will not look 100% “done” when you pull them out of the oven, but they will continue to bake on the hot baking sheet once taken out of the oven. If they are slightly brown, and are puffy in the middle they are ready to come out.
Makes about 18 cookies