Peanut Butter, Chocolate, and Oats

I can't believe it's been 2 weeks since I last posted. I've made a few things including these fabulously yummy cookies. Peanut Butter Chocolate Chip Oatmeal Cookies. I took the ATK Thick and Chewy Chocolate Chip Cookies and messed around with the recipe a bit. I don't remember why I made these, but my coworkers were crazy for them. I had multiple people ask if I put crack in them because they were so addicting. My bosslady had 6! When you take a bite it's like a flavor explosion. The peanut butter makes these especially moist and the oats give them a somewhat crunchy texture. I must say I agree with my coworkers, these are damn good.

Peanut Butter Chocolate Chip Oatmeal Cookies
Adapted from: ATK



1 1/2 c all-purpose flour
2c rolled oats
1/2 tsp baking soda
1/2 tsp salt
12 Tbsp (1 1/2 sticks) unsalted butter, melted & slightly cooled
1 c peanut butter
1 c brown sugar, packed
1/2 c granulated sugar
1 large egg plus
1 yolk
2 tsp vanilla extract
1 1/2 cups semisweet chocolate chips

Directions:

1. Heat oven to 325 degrees. Adjust oven racks to upper- and lower-middle positions. Mix flour, oats, salt, and baking soda together in medium bowl; set aside.

2. Either by hand or with electric mixer, mix butter and sugars until thoroughly blended. Mix in egg, yolk, vanilla, and peanut butter. Add dry ingredients; mix until just combined. Stir in chips. I didn't follow this next step. I just used my good old PC cookie scoop. Although I did use parchment paper and refrigerate my dough for a bit. For an illustration of step 3 click here

3. Form scant 1/4 cup dough into ball. Holding dough ball using fingertips of both hands, pull into two equal halves. Rotate halves ninety degrees and, with jagged surfaces exposed, join halves together at their base, again forming a single cookie, being careful not to smooth dough’s uneven surface. Place formed dough onto one of two parchment paper-lined cookie sheets. (Dough can be refrigerated up to 2 days or frozen up to 1 month—shaped or not.)

4. Bake, reversing cookie sheets’ positions halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy, 15 to 18 minutes (start checking at 13 minutes). (Frozen dough requires an extra 1 to 2 minutes baking time.) Cool cookies on cookie sheets. Serve or store in airtight container.I found the trick to these cookies was taking them out of the oven before they looked like they were done. They stayed moist on the inside but slightly crunchy on the outside.