Yep, I'm back to making boocoodles of sweets...and I honestly think that these are some of the best cookies I've ever eaten. Really! Chewy yet crisp and not overly sweet. *drool* Everyone flipped over them and they disappeared in one hour...yes, one hour. Proof.
Here's a list of what you'll need for approximately 3 dozen cookies:
2 1/2 cups old-fashion style oats
1 1/2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 cup room temperature butter or margarine
1 cup smooth natural peanut butter (try to buy low sugar peanut butter or, better yet, make your own...it makes all the difference!)
3/4 cup packed dark brown sugar
3/4 cup white sugar
2 eggs or egg replacement equivalent
1 teaspoon vanilla extract
1 cup chocolate chips (dark, semi-sweet, carob or alt vegan)
Preheat oven to 350 degrees.
In a large bowl combine the oats, flours, baking soda and salt. In another bowl combine the butter, sugars and peanut butter using a mixer. Product should be nice and fluffy after 3-5 minutes. Add the eggs or replacement, one at a time, mix well between each one and then add the vanilla extract. Slowly add in the flour/oat mixture until thoroughly combined and then fold in chocolate chips. Gently place rounded tablespoons of cookie dough two inches apart on a lined or heavily greased baking sheet and bake for 13-15 minutes. Make sure to rotate the pan halfway through the cooking process to ensure even browning.
Let stand for 5 minute before transferring to a wire rack to cool.
And in case you missed the 1st chocolate chip cookie recipe, you can go here to find it. Enjoy!
P.S. Here's the recipe that I based mine on...
P.P.S. Sneaky kitty hairs that make their way into your cookie photo shoot are not optional. So says Mama Kitty. So, there!