ピーナッツバター、オートミール、チョコチップクッキー！わぁ、なんて美味しいんでしょう！

ピーナッツバター、オートミール、チョコチップクッキー！わぁ、なんて美味しいんでしょう！

I’d been wanting to try this recipe for a long time.
I found it online, and It sounded sooo good!

It made a big batch. I sent some home with my youngest son, left some at the house for my other son, and took some in two ziploc bags with us on vacation. One for us and some for the people at the front desk of the lodge. We’re going on a short vacation to Pipestem State Park. It’s our 47th anniversary on July 15! We went to Pipestem on our honeymoon in 1978.

I changed the recipe a little bit.

PEANUT BUTTER OATMEAL COOKIES
1 1/2 cups self-rising flour
1 cup (2 sticks) of softened butter
3/4 cup brown sugar
3/4 cup granulated sugar
1 large egg + 1 egg yolk
1 teaspoon vanilla
1 cup creamy peanut butter
2 cups quick oats
1 1/2 cups semi-sweet chocolate chips

in a bowl add softened butter, 3/4 cups granulated sugar, and 3/4 cup brown sugar. Using an electric hand mixer, beat on medium-high speed for approximately 1 minute until the butter and sugar are well creamed together.
Add eggs and 1 teaspoon vanilla. Beat again until well combined.
Add 1 cup of creamy peanut butter and mix at high speed.
Add flour to the cookie dough and gently mix it in using a spatula or wooden spoon. Mix until no dry patches of flour are visible.
Add 2 cups of oats and 1 1/2 cups of semi-sweet chocolate chips. Mix Well.
Scoop out cookie dough on baking sheet. (Don’t make them too big)
Bake at 375 degrees for about 12-14 minutes.
Start checking them at around 10 minutes.
Put them on a cooling rack to cool.

These are so good. They are great with milk, coffee or hot tea.
I love the texture and the taste of them. They’d be great to take on a picnic!

11:14 Charley shows you how good they are

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