Tuesday
May
29, 2007

Peanut Butter & Oatmeal Chippers

The. World’s. Greatest. Cookies. Period. I mean, chocolate chips, peanut butter, oatmeal? Can it get any better than that? Didn’t think so. The secret ingredient in these yummy cookies is definitely the honey. It keeps the cookies moist and sweet. I recommend doubling this recipe, as these cookies won’t last long! :)

Peanut Butter & Oatmeal Chippers

Peanut Butter & Oatmeal Chippers

Print ThisMakes 2 dozen cookies.

Ingredients
1 1/2 cups all purpose flour
1/3 cup old-fashioned oats
1 teaspoon baking soda
1/4 teaspoon salt
1 cup old-fashioned chunky peanut butter
1 cup (packed) golden brown sugar
1/2 cup (1 stick) unsalted butter or margarine, room temperature
1/4 cup honey
1 large egg
1 teaspoon vanilla extract
5 oz. semisweet chocolate chips

Directions
Mix flour, oats, baking soda and salt in medium bowl. Using electric mixer, beat peanut butter, brown sugar, butter, honey, egg and vanilla in large bowl until well blended. Stir dry ingredients into peanut butter mixture in 2 additions. Stir in chocolate. Cover and refrigerate until dough is firm and no longer sticky, about 30 minutes.

Preheat oven to 350°F. Butter 2 heavy large baking sheets. With hands, roll 1 heaping tablespoonful of dough for each cookie into 1 3/4-inch-diameter ball. Arrange cookies on prepared baking sheets, spacing 2 1/2 inches apart. Bake cookies until puffed, beginning to brown on top and still very soft to touch, about 12 minutes. Cool cookies on baking sheets 5 minutes. Using metal spatula, transfer cookies to rack and cool completely. (Can be made 2 days ahead. Store in airtight container at room temperature.)

Have Something to Say? / Leave a Comment

Get a Gravatar. Images displayed next to your comment are called Gravatars. If you'd like to have your own personal image appear next to your comments, please visit www.gravatar.com and create an account. Your gravatar follows you from site to site appearing beside your name when you do things like comment or post on a blog.