Try saying that three times over! After reading the recipe for these cookies, I immediately added them to my “What To Bake” list (I hope I’m not the only one with a list a mile long of things to try…). And let me tell you, after making these bad boys, they will be going into permanent rotation!
This recipe had me try a couple of things that I had never done before. The first was using a scale to weigh out my balls of cookie dough before placing them on my baking tray. This ensures that all the cookies will be the exact same size. I almost always use a cookie dough scoop when I bake. It helps create even cookies, but actually weighing the balls out was brand new. If you’ve never used a scoop before I highly recommend it.
All you have to do is take some of this delicious looking dough (obviously after you’ve already stuck a spoon in and tried it…)
The second new thing I tried with this recipe was cooling my cookies on the baking trays and not a cooling rack as usual. Usually if you leave cookies on a tray too long they dry out and get hard (not chewy like I like), but I think the short baking time and peanut butter keep the cookies moist and dense.
These cookies are HUGE, so when you bake them (and trust me you want to bake these), you only put 8 cookies on your baking tray instead of the usual 10-12. You really need to space these pups out because they grow!
Recipe from The Brown Eyed Baker
Makes about 16 cookies
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 stick (½ cup) unsalted butter, at room temperature
- ½ cup creamy peanut butter
- ½ cup granulated sugar
- 1/3 cup light brown sugar
- ½ teaspoon vanilla extract
- 1 egg
- ½ cup rolled oats
- 1 cup semisweet chocolate chips
- Preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
- Whisk together the flour, baking soda and salt; set aside.
- 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 by hand.
- Use a large cookie scoop (3 tablespoons) and drop dough onto prepared baking sheets about 2 inches apart. (Only put 8 cookies on each sheet). Bake for 12 minutes, or until the cookies are lightly golden. Cool completely on the baking sheet and then store in an airtight container at room temperature.