I know I just posted Peanut Butter Chocolate Swirl cookies to the blog last week… and P’Nutty Slutty Brownies the week before that.. and Peanut Butter Cup S’more Bars before that, but is it too soon to post another peanut butter and chocolate recipe? Am I becoming a two-bit chocolate peanut butter pony?
I stumbled across this recipe looking for a new chocolate chip cookie recipe and, hello, when you look at the photo how can you NOT Pin It and bake them? Lucky for me (and now you) these are as good as they looked, which can often be a rare occurrence where Pinning is concerned.
One of my biggest gripes with a cookie recipe (and a motivating factor behind my search for a new chocolate chip cookie recipe) are cookies that fall flat after you bake them. You know the tease: they get all golden and puffy in the oven, you pull them out of the oven, walk away and two minutes later when you come back they’re flat as a pancake with the chocolate chips painfully jutting out like rocks.
These cookies stay thick and chewy. They give and give and ask for nothing in return. Oh, except “eat me.” I’m sad my photography skills weren’t better to capture their awesomeness.
Another thing I love about these cookies is the use of milk chocolate chips. I am a loyal dark chocolate lover, but I have learned that milk chocolate pairs better with peanut butter. Something about the added sweetness of the milk chocolate with the saltiness of the peanut butter makes for a harmonious marriage. With this recipe, I get the best of both worlds: milk chocolate with my peanut butter and some semi-sweet morsels for my dark chocolate loving soul.
These peanut butter chocolate chip sassies are now a permanent resident of my “go-to classics” collection of baked goods. Go forth and bake sassy my friends.
Peanut Butter Oatmeal Chocolate Chip Cookies
by Pinch of Yum
Ingredients
½ cup unsalted butter, room temperature
½ cup white sugar
⅔ cup unpacked brown sugar
½ cup smooth or chunky peanut butter
½ teaspoon vanilla extract
1 egg
1 cup all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
½ cup old fashioned rolled oats (not quick oats)
¾ cup milk chocolate chips
¾ cup dark chocolate chips
Directions
Preheat oven to 350 degrees.
Cream butter, white sugar and brown sugar in a stand mixer with paddle attachment until smooth. Beat in the peanut butter, vanilla and egg until well blended. Combine the flour, baking soda and salt. Stir until just moistened. Mix in the oats and chocolate chips until evenly distributed. Drop by tablespoonfuls on to lightly greased cookie sheets.
Bake for 10 to 12 minutes in the preheated oven, until the edges start to brown. Cool on cookie sheets for about 5 minutes before transferring to wire racks to cool completely.
Adventures of a Hungry Redhead 
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