Peanut Butter Oatmeal Chocolate Chip Cookies

I saw a recipe in a book for Peanut Butter Oatmeal Chocolate Chip Cookies, and then Googled for options. I  always like Sally's recipes, so I decided to try her version.

Ingredients:

• 1 and 1/2 cups (180g) all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened to room temperature
• 1 cup (200g) granulated sugar
• 1/2 cup (100g) packed light or dark brown sugar
• 2 large eggs, at room temperature
• 1 cup (260g) creamy peanut butter
• 2 teaspoons pure vanilla extract
• 2 cups (180g) old-fashioned instant oats (or rolled oats)
• 2 and 1/2 cups (450g) semi-sweet chocolate chips (I did not have enough chocolate chips, so added in some milk chocolate chunks)
  

Instructions:

1. Whisk together the flour, baking powder, baking soda, and salt in a medium bowl.
2. In a stand mixer fitted with a paddle attachment, beat the butter on medium-high speed until smooth, about 1 minute.
3. Add the sugars and beat on medium-high speed until creamed, about 2 minutes.
4. Add in the eggs, peanut butter, and vanilla - beat on high speed until combined, about 1 minute.
5. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
6. Pour the dry ingredients to the wet ingredients, and mix on low until combined. With the mixer running on low speed, add the oats.
7. Once the oats are mixed in, stir in the chocolate chips. (The dough will be thick and sticky!)
8. Cover and chill the dough for at least 20 minutes in the refrigerator .
   (If chilling for longer than 1 hour, allow to sit at room temperature for at least 30 minutes before rolling and baking.)
9. Preheat oven to 350°F. Line two large baking sheets with parchment paper or Silpat mats.
10. Using a large cookie scoop, gather ~ 2 tablespoons of dough per cookie (a rounded scoop), and arrange 3 inches apart on the baking sheets. (I made 9 cookies per sheet, and smooshed them down a bit.)
11. Bake for 14 minutes until lightly browned on the sides. The centers will look very soft.
12. Remove from the oven and allow to cool on baking sheet for 5 minutes before transferring to a wire rack to finish cooling. (You should press a few more chocolate chips into the tops while they are still warm for looks.)

 

Carole's Notes:

We liked these! Probably the oatmeal makes them a smidge healthier...
The recipe makes about 36 cookies.

The recipe is barely adapted from https://sallysbakingaddiction.com/peanut-butter-oatmeal-chocolate-chip-cookies