Peanut Butter Oatmeal Chocolate Chip Cookies

40
Servings
8m
Prep Time
15m
Cook Time
23m
Ready In


"We usually call these "The Whole Shebang Cookies" because its the best of all worlds. The recipe is quite flexible and some of the ingredients are by necessity because, living in Costa Rica, we don't have access to things that are readily found in other places. The major obstacle here is brown sugar. So feel free to substitute brown sugar. I often can't find shortening, but using all butter is ok - though your cookies won't turn out with a crunchy outside. These cookies will not be overly sweet - you can increase sweetness by adding more sugar. We also like our chocolate chips tiny (therefore the mini-chips!) and sparse. You can add more to your taste."

Original recipe yields 40 servings
OK

Nutritional

  • Serving Size: 1 (31.8 g)
  • Calories 156.4
  • Total Fat - 10.8 g
  • Saturated Fat - 5.1 g
  • Cholesterol - 28.8 mg
  • Sodium - 157.5 mg
  • Total Carbohydrate - 13.6 g
  • Dietary Fiber - 0.8 g
  • Sugars - 6.3 g
  • Protein - 2 g
  • Calcium - 9.2 mg
  • Iron - 0.4 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 350 degrees.

Step 2

Place the flour, baking soda and salt in a medium bowl and combine thoroughly. Set aside. I usually sift the ingredients into the bowl.

Step 3

In the large bowl of an electric mixer, cream together the butter, shortening, peanut butter, vanilla and the sugars.

Step 4

Add the eggs, one at a time, mixing well between additions.

Step 5

Add the flour mix and blend at until thoroughly incorporated.

Step 6

Place the rolled oats into a grinder or magic bullet container and pulse several times until the oats are slightly chopped but definitely not pulverized. You still want to see some whole oats. Then add to the cookie batter and mix until incorporated.

Step 7

Stir in the chocolate chips or whatever additions you chose.

Step 8

Line a cookie sheet with parchment or silpat. Using a 1 1/2 inch cookie scoop, drop balls of dough 2 1/2 inches apart. No need to flatten the cookies, they spread beautifully.

Step 9

Bake for 13-15 minutes then remove from oven. Let stand five minutes, then remove them to a rack to cool. If you like your cookies crisp (like I do!) let them bake for 2 minutes longer.

Step 10

NOTE: Because there's only two of us, I make five cookies at a time. The rest goes in the fridge for use over several days, or I freeze the "balls" and throw them in a plastic bag for longer term use.

Tips & Variations


  • Electric Mixer
  • Grinder or Magic Bullet