Yesterday was rainy. I needed a little pick-me-up since it's July and somehow summer still hasn't hit Cleveland full force (I REALLY need a little bit of summer before a long winter returns). Due to the rain I had no intentions of going to the store so I started browsing some recipe books looking for something to bake of which I already had all the ingredients. I was thrilled when I came across this recipe in my Better Homes and Gardens Cook Book. I cannot take credit for any part of this recipe had to put it on here because these cookies are fantastic!Just a side note, I like my cookies soft and chewy so I usually don't bake them the full recommended time. This recipe calls for 10 minutes, but I left mine in just a little less. If you like I little crunch on the outside, 10 minutes is perfect (depending on your oven).
- 3/4 cup butter, softened
- 1/2 cup peanut butter
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 eggs
- 1 teaspoon vanilla
- 1 1/4 cups all-purpose flour
- 2 cups rolled oats (I only had quick oats on hand and they worked as well)
- 1 cup semisweet chocolate pieces (or chopped cocktail peanuts)
In a large mixing bowl beat butter and peanut butter with an electric mixer on medium to high speed until combined. Add granulated sugar, brown sugar, baking powder, and baking soda. Beat until combined, scraping sides of bowl. Beat in eggs and vanilla. Beat in as much of the flour as you can with the mixer. Stir in remaining flour. Stir in oats and chocolate pieces.
Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet. Bake at 375 degrees for about 10 minutes or until edges are lightly browned. Transfer to a wire rack and let cool.
