{"id":1316,"date":"2009-07-30T20:02:26","date_gmt":"2009-07-31T02:02:26","guid":{"rendered":"http:\/\/www.hottie-biscotti.com\/blog\/?p=1316"},"modified":"2009-07-30T20:05:41","modified_gmt":"2009-07-31T02:05:41","slug":"peanut-butter-oatmeal-and-chocolate-chip-cookies","status":"publish","type":"post","link":"https:\/\/www.hottie-biscotti.com\/blog\/2009\/07\/30\/peanut-butter-oatmeal-and-chocolate-chip-cookies\/","title":{"rendered":"Peanut Butter, Oatmeal and Chocolate Chip Cookies"},"content":{"rendered":"

\"pbcookie2\"<\/p>\n

This recipe makes a lot of cookies, so its great when you need cookies for a crowd. \u00a0This is also a good cookie dough to make when you want to freeze some dough balls and bake them later. \u00a0It holds up well in the freezer for a few weeks. \u00a0Here are some tips<\/a> for freezing cookie dough. \u00a0If you want to freeze individual balls of dough, scoop the dough into the size desired, then place them on a cookie sheet. \u00a0They can be close together since you won’t be baking them right now. \u00a0Place the cookie sheet in the freezer for 30 minutes to an hour to harden the dough. \u00a0Then, you can remove the dough balls from the sheet and place them into a freezer bag. \u00a0This will allow you to bake just a few cookies at a time instead of defrosting all the dough, which after one defrost should not be frozen again or the texture of the cookie will change.<\/p>\n

I like these cookies because of all the goodies in them. \u00a0I like a simple sugar cookie from time to time, but I much prefer something with lots of different flavors and textures. \u00a0I used milk chocolate chips and salted peanuts this time, but I think peanut butter chips, semi-sweet or even white chocolate could be good. \u00a0Maybe a combination of a few kinds even! \u00a0I’m getting carried away now. \u00a0I have not tried them with honey roasted peanuts, but will probably leave out the chocolate chips when I do. \u00a0So many different variations…so little time. \u00a0This is an easy cookie recipe. \u00a0The only “trick” I use it to chill the dough for a few hours before scooping it. \u00a0They taste just as good if you don’t chill the dough, but the cookies seem to bake more evenly, spread a little less and I think letting the ingredients have more time to sit together before baking creates a better flavor and texture. \u00a0So, do as you please…chill or don’t chill. \u00a0But make these. \u00a0They are yummy.<\/p>\n

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Peanut Butter, Oatmeal and\u00a0Chocolate Chip Cookies<\/strong><\/h2>\n
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  • 3\/4 cup butter<\/li>\n
  • 3\/4 cup peanut butter (I use creamy)<\/li>\n
  • 1 1\/4 cup brown sugar<\/li>\n
  • 1 1\/4 cup granulated sugar<\/li>\n
  • 1 1\/2 teaspoons baking powder<\/li>\n
  • 1\/2 teaspoon baking soda<\/li>\n
  • 1\/4 teaspoon salt<\/li>\n
  • 3 eggs<\/li>\n
  • 1 1\/2 teaspoon vanilla<\/li>\n
  • 2 1\/4 cup flour<\/li>\n
  • 2 2\/3 cup rolled oats<\/li>\n
  • 1 to 1 1\/2 cups chocolate chips<\/li>\n
  • 1 cup chopped salted or honey roasted peanuts<\/li>\n<\/ul>\n
      \n
    1. Preheat oven to 375 F<\/li>\n
    2. Beat butter and sugars until light and fluffy.<\/li>\n
    3. Mix in baking powder, baking soda and salt.<\/li>\n
    4. Beat in eggs, one at a time, then add in vanilla.<\/li>\n
    5. Stir in flour, then stir in oats.<\/li>\n
    6. Stir in chocolate chips and peanuts.<\/li>\n
    7. Scoop onto cookie sheet and bake for 9-12 minutes.<\/li>\n
    8. Cool and enjoy!<\/li>\n<\/ol>\n