Peanut Butter Oatmeal Choc Chip Cookies

Peanut Butter Oatmeal Choc Chip Cookies

Yields: 72                                                                      Bake Temp: 375° for 15 ~ 18 min.

• ½ C. Un-salted butter (rm. temp)
• 1 egg     (rm. Temp)
• 1 tsp. vanilla   (beat this vanilla into the egg)
• ¾ C. peanut butter
• ½ C. white sugar & ½ C packed brown sugar
• 1 ¾ C. flour
• ¼ C. oatmeal ( please note that I toasted the oatmeal in a toaster oven, for 3 min. to bring out more flavor)
• ½ tea. b-powder,  ½ tea b-soda, & ¼ tea. salt or (pinch if using salted butter) I only had salted butter at the time.
• ¼ C. Choc Chips (I had chopped these up a little. (hubby is not crazy for choc) but I AM….YUM ❤
• small dash of nutmeg, (not to much)

Cream butter, p-butter, & sugars till blended.  Then add in the in egg.

In separate bowl sift: flour, b-powder, b-soda, & salt.

Then stir into batter.

Toss in the oatmeal & choc chips. ( I would have loved to add some pecans) but that’s another reason; the hubby can’t eat nuts.

Refrigerate for ½ ~ 1 hr.

This recipe is my own. I have not copied this recipe from anyone.

Roll into walnut size balls OR use a small cookie scoop.

Flatten & crisscross w/sugar.

Bake for 15 ~ 18 min for a crunchy cookie.  For a soft chewy cookie bout 10 min.

Store crunchy cookies in a tin, for soft cookies store in plastic container,

(if they even last that long)

If anyone wishes to share this recipe, feel free. Or even add more ingredients…Happy baking 😉