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Category: Cookies
Prep Time: Cook Time: Total Time:
1 1/2 cups flour
1/3 cup old-fashioned oats
1 tsp baking soda
1/4 tsp salt
1 cup old-fashioned chunky peanut butter (about 9 ounces)
1 cup packed brown sugar
1/2 cup unsalted butter, room temperature
1/2 cup sugar
2 tbsp corn syrup
1 large egg
2 tsp vanilla extract
9 oz semisweet chocolate, cut into 1/2 inch pieces
3/4 cup roasted salted red-skinned Spanish peanuts
Butter 2 heavy large baking sheets. Mix dry ingredients in medium bowl. Beat next 7 ingredients in large bowl until well blended. Stir dry ingredients into peanut butter mixture in 2 additions. Stir in chopped chocolate and nuts.
With hands, roll 1 heaping tablespoonful of dough for each cookie into 1 3/4-inch-diameter ball. Arrange cookies on prepared baking sheets, spacing 2 1/2 inches apart. Top each with second slightly rounded tablespoon dough and pressing slightly. Freeze about 10 minutes to help firm the dough.
Preheat oven to 350. Bake cookies until puffed, beginning to brown on top and still very soft to touch, about 12 to 15 minutes. Cool cookies on baking sheets 5 minutes. Using metal spatula, transfer cookies to rack and cool completely. (Can be made 2 days ahead. Store in airtight container at room temperature.)
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PEANUT BUTTER COOKIES WITH MILK CHOCOLATE CHUNKS
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Category: Cookies
Prep Time: Cook Time: Total Time:
1 1/2 cups flour
1/3 cup old-fashioned oats
1 tsp baking soda
1/4 tsp salt
1 cup old-fashioned chunky peanut butter (about 9 ounces)
1 cup packed brown sugar
1/2 cup unsalted butter, room temperature
1/2 cup sugar
2 tbsp corn syrup
1 large egg
2 tsp vanilla extract
9 oz semisweet chocolate, cut into 1/2 inch pieces
3/4 cup roasted salted red-skinned Spanish peanuts
Butter 2 heavy large baking sheets. Mix dry ingredients in medium bowl. Beat next 7 ingredients in large bowl until well blended. Stir dry ingredients into peanut butter mixture in 2 additions. Stir in chopped chocolate and nuts.
With hands, roll 1 heaping tablespoonful of dough for each cookie into 1 3/4-inch-diameter ball. Arrange cookies on prepared baking sheets, spacing 2 1/2 inches apart. Top each with second slightly rounded tablespoon dough and pressing slightly. Freeze about 10 minutes to help firm the dough.
Preheat oven to 350. Bake cookies until puffed, beginning to brown on top and still very soft to touch, about 12 to 15 minutes. Cool cookies on baking sheets 5 minutes. Using metal spatula, transfer cookies to rack and cool completely. (Can be made 2 days ahead. Store in airtight container at room temperature.)
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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