So, most people know that my husband's favorite food is chocolate chip cookies. It's one of the only food things that really make his eyes light up. I swear, I only make Chocolate Chip Cookies all for Mark's reactions. Here's why: I love... 1. Starting to make a batch without telling him, and wait to see how long it takes til he realizes what's going on 2. Watching his excitement when he DOES figure out what's being made 3. The look of pure love in his eyes when bring him a big scoop of cookie dough. It literally looks like his heart is melting. 4. The way he goes crazy jumping up and down with a crazed look when those cookies come out of the oven... so crispy on the outside and so soft on the inside...... THAT is why I continue to make a batch of CCC's almost every week.
The greatest mistake I could ever commit, in his eyes, is to fool him with trickery and make any cookie other than purebred CCC. It's classic or NOTHING. That's why I was surprised he was willing to let me try these out. To ME, peanut butter, chocolate, and oats could not make a more perfect cookie, but I wasn't so sure he would approve. I am pleased to announce that these cookies are "Mark Approved"! Don't get me wrong, my Markie still loves the classic CCC... almost more than he loves me! But he did like these. And so did I!!!!!!!!!!
Peanut Butter Oatmeal Chocolate Chip Cookies
Source: Brown Eyed Baker
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup creamy peanut butter
1/2 cup granulated sugar1/3 cup light brown sugar
1 teaspoon vanilla extract
1/2 cup rolled oats
1 cup semisweet chocolate chips
1. Preheat oven to 350 degrees. Line two baking sheets with parchment paper and set aside.
2. Whisk together the flour, baking soda and salt; set aside.
3. On medium speed, cream together the butter, peanut butter, granulated sugar, brown sugar and vanilla extract, about 3 minutes. 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. Use a large cookie scoop (3 tablespoons) and drop dough onto prepared baking sheets about 2 inches apart. Bake for 9-10 minutes, or until the cookies are lightly golden. Cool completely on the baking sheet and then store in an airtight container at room temperature. Makes 16 cookies.
I wonder how this cookie would compare to this 5 ingredient version: