People seem to like these a lot. I think they're my best cookie; they're certainly a favorite around this house. I've just made them for my family's BBQ this weekend so I hope they enjoy them as much as we do!
Here it is, the finely-honed, often baked, supremely tested masterpiece of my cookie world.
Oatmeal Peanut Butter Chocolate Chip Cookies
By Renee Tymn
1/2 C flour (King Arthur)
1 tsp baking soda
1/2 C superfine baker's sugar
1/2 C brown sugar (sometimes I use muscavado, but usually light brown is fine)
1 egg
1/2 C butter (Land O'Lakes)
1 tsp vanilla (madagascar)
1 C peanut butter (brands make a HUGE difference here...I use Jiff)
1 C quick oats
1 Tbsp honey (another surprise in flavors here...nobody can quite figure it out!)
6 oz chocolate chips (don't skimp here either...none of that tollhouse crap. Ghirardelli is my fave.)
Measure the flour and soda into a small bowl and set aside. In a stand mixer beat the butter and sugars until light and fluffy, about 2 minutes. Add the egg and vanilla and mix until combined, scraping the bowl if necessary. Add the peanut butter and honey and mix until combined. Add the quick oats and chocolate chips and mix until combined. Scrape down the sides of the bowl, cover with plastic wrap, and refrigerate 30 minutes.
Preheat oven to 350 and move a rack to the upper third of the oven. At this point I line a baking sheet with a silpat. I use a melon baller to measure out small scoops, up to 12 to a sheet. Then I roll them each ball in my palm to smooth, slightly smash the tops with my fingers, and pop them into the oven.
Bake for 13 minutes, a single sheet at a time. Let cool on the sheet for 2 minutes and then remove to wire rack to cool completely. Store in an airtight container. I get 40 cookies out of this!
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