Peanut Butter, Oatmeal & Chocolate Chip Cookies
From Kitchen Sense
Hands on time: 15 minutes or so
Baking time: 10-12 minutes
Makes 3 dozen large cookies
½ cup ( stick) unsalted butter, at room temperature
½ cup vegetable shortening, at room temperature
1 cup brown sugar
¾ cup granulated sugar
2 large eggs
1 large egg yolk
1 tsp pure vanilla extract
1 heaping cup smooth peanut butter
2 cups unbleached all purpose flour
2 tsp baking soda
Pinch of salt
1 cup quick cooking rolled oats
1 cup chocolate chips
1. Preheat the oven to 350°F/180°C and line rimmed baking trays with parchment paper.
2. In the bowl of an electric mixer fitted with a paddle attachment, beat the butter & shortening with the sugars until light and fluffy. (about 5 minutes) Beat the eggs in one at a time. Beat in the vanilla.
3. In a separate bowl combine the flour, baking soda & salt. Once the sugar, butter mixture is creamy slowly beat in the flour until incorporated. Remove paddle and stir in the oatmeal and chocolate chips, but don’t over mix or the cookies will be tough.
4 I use a small spring action ice cream scoop to drop the cookies on the sheets, but you could use 2 tablespoons to do this. Leave at least 2” between cookies as they will spread during baking. Dust a fork with flour and press lightly over the center of the cookie to somewhat flatten them. Repeat, this time making marks perpendicular to the last. You’ll probably have to dip the fork into the flour for each press, otherwise the fork will stick to the dough.
5. Bake for 10-12 minutes. The cookies will rise a little and be lightly browned.
6. Remove from the oven and place the baking pans on a rack to cool for a few minutes before transferring them to wire rack, (I just slide cookies on the parchment paper ) and allow them to completely cool.
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