I dare you to make cookies and not eat the dough.
Triple dog dare you.
Because let me tell you, it’s pretty much impossible to not scoop up some of that delectable dough and eat it. Raw eggs be damned, it’s pretty much impossible for me to make cookies and not sample the dough. I mean, I have to make sure the dough’s ok, right?
I needed a cookie to bake for a bake sale I was running as part of a Bone Marrow Drive I was running at my karate dojo. So I did a quick search and let me tell you, Brown Eyed Baker did not let me down. Not that you can go really wrong with Peanut Butter and chocolate chips. The fact that there’s oatmeal in it means it’s healthy. That and the fact that the cookies were made (and then consumed) for charity also means they don’t contain any calories. Oh, you didn’t know baked good eaten for a good cause were calorie free? You’re welcome.
Peanut Butter Chocolate Chip Oatmeal Cookies
Recipe Source: Brown Eyed Baker
- 1 cup all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1 stick unsalted butter, at room temperature
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/3 cup light brown sugar
- 1/2 tsp vanilla extract
- 1 egg
- 1/2 cup rolled oats
- 1 cup semisweet chocolate chips
Preheat oven to 350 degrees. Line 2 baking pans with parchment paper and set aside.
Combine the flour, salt and baking soda. Set aside
Using a stand mixer on medium speed, cream together the butter, peanut butter, granulated sugar, brown sugar and vanilla extract, about 3 minutes. Add the egg and beat to combine. On low speed, gradually add the flour until just combined. Stir in the oats, and then the chocolate chips.
Using your handy dandy ice cream scooper (for bigger cookies) or a smaller scooper drop dough onto the lined baking sheets about 2 inches apart.
Bake 10 minutes, or until light browned on the edges. Cool on baking rack.
Grab milk. Consume.