Chocolate Chip Oatmeal Cookies
Our children (and our dogs) ate these by the handful. Sweet, chocolatey, peanut buttery - a batch never lasted long.
Don't forget to chill the dough either before or after forming the shapes so the cookies come out firm and round.
Experiment with small amounts at first to find the right pan, time and temperature depending on the oven and the type of pan you have. I use a double layer baking sheet at 400 degrees for best results in my oven, but using another pan I bake them at 375 degrees. If you don't know how your oven/pans work, bake a few at each temperature to see how they turn out.
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Prep Time: 30 minutes
Makes: approx. 6 dozen
Ingredients
1 cup butter, softened
1/4 c. peanut butter
1/2 cup white sugar
1/2 cup brown sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups flour
1 teaspoon salt
2 cups oatmeal
1 - 2 cups chocolate chips (optional)
1 - 2 cups chopped walnuts (optional)
Method
Preheat the oven to 375 - 400 degrees.
In a food processor or with a fork, cream the butter and peanut butter together. Add the brown and white sugar and blend.
Add the eggs and vanilla, blend until mixed.
Combine the flour, salt and oatmeal and mix in with the butter/sugar mixture. Add the chocolate chips and/or walnuts, if using.
Grease a cookie pan with butter. Wet your hands slightly and roll the dough into small balls, place onto a greased cookie sheet. Flatten gently with a fork that has been dipped in water.
Recommended: Refrigerate the cookie pans for 20-30 minutes before baking to achieve a firm structure on the outside, soft and delicious inside, and to prevent cracking when removing them from the pan.
Depending on your oven, bake at 375 - 400 degrees for about 12-14 minutes, until slightly browned. Check frequently toward the end so they don't get too brown.
Our children (and our dogs) ate these by the handful. Sweet, chocolatey, peanut buttery - a batch never lasted long.
Don't forget to chill the dough either before or after forming the shapes so the cookies come out firm and round.
Experiment with small amounts at first to find the right pan, time and temperature depending on the oven and the type of pan you have. I use a double layer baking sheet at 400 degrees for best results in my oven, but using another pan I bake them at 375 degrees. If you don't know how your oven/pans work, bake a few at each temperature to see how they turn out.
Click here for more fabulous desserts.
Prep Time: 30 minutes
Makes: approx. 6 dozen
Ingredients
1 cup butter, softened
1/4 c. peanut butter
1/2 cup white sugar
1/2 cup brown sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups flour
1 teaspoon salt
2 cups oatmeal
1 - 2 cups chocolate chips (optional)
1 - 2 cups chopped walnuts (optional)
Method
Preheat the oven to 375 - 400 degrees.
In a food processor or with a fork, cream the butter and peanut butter together. Add the brown and white sugar and blend.
Add the eggs and vanilla, blend until mixed.
Combine the flour, salt and oatmeal and mix in with the butter/sugar mixture. Add the chocolate chips and/or walnuts, if using.
Grease a cookie pan with butter. Wet your hands slightly and roll the dough into small balls, place onto a greased cookie sheet. Flatten gently with a fork that has been dipped in water.
Recommended: Refrigerate the cookie pans for 20-30 minutes before baking to achieve a firm structure on the outside, soft and delicious inside, and to prevent cracking when removing them from the pan.
Depending on your oven, bake at 375 - 400 degrees for about 12-14 minutes, until slightly browned. Check frequently toward the end so they don't get too brown.