Chef Amanda Salas from Recess found the recipe for her Peanut Butter Oatmeal Chocolate Chip Cookies by mistake.
“This is my all-time favorite cookie recipe to make and is my go-to,” she says. “I used to try and make the best chocolate chip cookies by adjusting recipes and could never find one that I liked until I came across this recipe in culinary school. When the instructor gave us this recipe, I quickly skimmed the list of ingredients and started putting the dough together in the same manner I had made cookie dough hundreds of times before. However, I realized, after baking off my batch of cookies, I didn’t follow the directions. In the original recipe, the chocolate and the oatmeal were supposed to be chopped up together in a food processor which would make the finished cookie have more of a chocolate color. While my version did come out great, I lost points on the assignment for not following the directions. Going forward, I made sure to fully read the recipes in class before starting to prepare but I kept my version of this recipe and make it frequently. I like to use a dark chocolate around 65-70% but traditional semi-sweet chocolate chips work just as well.”
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- 1 cup butter, softened
- 1 cup granulated sugar
- 1 cup light brown sugar
- 3/4 cup creamy peanut butter
- 2 eggs
- 1 tablespoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups quick cooking oatmeal
- 2 cups all purpose flour
- 1 bag (12oz) semi-sweet chocolate chips
- Heat oven to 325 degrees.
- In mixing bowl, beat butter until smooth.
- Add granulated and brown sugars, beat until combined.
- Add peanut butter and eggs, mix.
- Add vanilla, baking soda, baking powder and salt, mix.
- With mixer on, slowly add oatmeal, then flour until combined.
- Add chocolate chips.
- Lightly grease baking sheets and scoop cookie dough on to sheets.
- Bake 10-12 minutes, rotating trays halfway thru bake time.
- Cool, eat, enjoy.
- Makes about 4 dozen.
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