Oat-rageous Chocolate Chip Cookies
I got this recipe from my Mom, Joann, and she clipped it from a magazine 10-20 years ago, and it does sound good. On my to make and taste list.
Prep Time 30 minutes mins
Cook Time 12 minutes mins
Course Dessert
Cuisine American
Oven
Baking Sheets
Parchment Paper
Electric Mixer
- ½ cup butter, softened
- ½ cup creamy peanut butter
- ½ cup sugar
- ⅓ cup brown sugar, packed
- 1 egg
- ½ teaspoon vanilla extract
- 1 cup all-purpose flour
- ½ cup quick cooking rolled oats
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup semisweet chocolate chips
Preheat your oven to 180° C (350° F), get out 1-2 baking sheets, line with parchment paper for easy cleanup or just leave ungreased.
In a large mixing bowl, cream together the butter, peanut butter, and sugars using an electric mixer. Beat in egg and vanilla.
In another mixing bowl, add the flour, oats, baking soda, and salt. Whisk together.
Add the flour mixture to the butter mixture and mix together well.
Stir in the chocolate chips.
Drop by rounded teaspoonfuls onto the baking sheets.
Bake for 10-12 or until they are lightly browned. Let cookies cool for 5 minutes on sheets before removing to wire racks to cool completely.
Serve and enjoy.