The Best Peanut Butter Chocolate Chip Oatmeal Cookies

Makes 30 to 40 cookies, serves 1 (in my house)
Adapted from

I’ve been making these cookies for years now, and they are (hands down) my husband’s favorite.  They are sinfully sweet, with great texture from the oats, and flavors from the chocolate and peanut butter.  This recipe makes 30 to 40 cookies (depending on size) and they are so good that baking them all at once is dangerous (you’ll want to eat them in one sitting).  I make the dough, shape the cookies, and then freeze them raw in groups of six so that we always have fresh cookies for dessert.

1 ¼ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
2 sticks of unsalted butter, softened (or melted if you don’t have time to wait)
½ cup sugar
1 cup of light brown sugar
2 teaspoons vanilla extract
2 eggs
3 cups rolled oats
1 cup peanut butter chips
1 cup semisweet chocolate chips

Combine the flour, baking soda and salt in a bowl and set aside.
Mix the butter, sugar and brown sugar together until well incorporated.
Add the eggs, and vanilla, and stir until combined.
Add the flour, baking soda and salt mixture, and stir until just combined.
Add the quick oats, peanut butter chips and chocolate chips and stir until combined.
Chill in the refrigerator for one to two hours.
Preheat the oven to 350 degrees.
Line a baking sheet with parchment.
Drop dough in 1-inch balls onto the baking sheet, leaving room for them to spread.
Bake for 10 to 12 minutes.
Cool cookies on a baking sheet.  Enjoy!

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