...or breakfast. Or both.
This is one of my favorite cookies...because it combines three favorite flavors...and doesn't let raisins come anywhere near the oatmeal. I've used bittersweet chocolate chips here...which I think is a perfect balance for the sweet peanut butter oatmeal dough...but you can definitely use your favorite type of chocolate chips here.
Oatmeal Peanut Butter Chip Cookies
1/2 cup butter, room temperature
1/2 cup sugar
2/3 cup brown sugar, not packed
1/2 cup peanut butter
1/2 tsp vanilla
1 cup flour
1 tsp baking soda
1/4 tsp salt
1 cup oatmeal (not quick-cooking)
3/4 bag Ghiradelli 60% Cacao Bittersweet Chocolate baking chips
1. Preheat oven to 350 degrees.
2. In the bowl of a stand mixer, cream butter and sugars together until smooth. Beat in the peanut butter, vanilla, and egg until well-blended.
3. In a small mixing bowl, combine flour, baking soda and salt. Add flour mixture to butter mixture, stirring just until moistened. Stir in the oatmeal and chocolate chips until combined.
4. On a greased or parchment-lined baking sheet, drop cookie dough by tablespoonfuls. Bake for 10-12 minutes, until the edges of cookies are slightly browned. Cool on cookie sheets for 5 minutes and then transfer to wire rack to cool completely.