Guard the dough for these nostalgic cookies — it’s so good uncooked that it might not all make it into the oven.
By Deena Wachtel
Peanut Butter Chocolate Chip Cookies
Guard the dough for these nostalgic cookies -- it's so good uncooked that it might not all make it into the oven.
Author: Deena Wachtel
Recipe Type: Cookies
Serves: 24 cookies
- ½ stick butter
- 1 stick butter, softened
- 1 cup + 1 tablespoon AP flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- ⅓ cup granulated sugar
- ½ cup packed dark brown sugar
- 1 large egg
- ½ cup all natural peanut butter
- ½ cup chopped peanuts
- ½ cup high quality semi-sweet chocolate chips
- Preheat oven to 350 degrees
- Brown the ½ stick of butter in a medium saucepan over medium heat until nicely browned and smells toasty. Add oats and cook for another 3-5 minutes until oats soften. Spread oat mixture onto a parchment lined baking sheet to cool.
- Whisk together the flour, baking soda, and 1 teaspoon of salt.
- In a stand mixer (or with a hand mixer) beat 1 remaining 1 stick of butter with white and brown sugars until pale and fluffy.
- Add egg and beat until fully incorporated.
- Add nut butter and beat on medium speed until well combined.
- Add oats, nuts, and chocolate chips and mix on low speed until combined.
- Add flour mixture and beat until fully incorporated.
- Using a small ice cream scoop, scoop out balls of baking dough and place on parchment lined baking sheet. Be sure to space the dough balls 1” apart.
- Bake in 350 degree oven until golden brown around the edges (12-15 minutes).
- Let cool completely on baking sheets.