Wednesday, March 14, 2012

Chewy Peanut Butter-Oatmeal Cookies

Don't these look great? One of my coworkers, Erin, is a peanut butter & chocolate lovin' addict. Seriously....she eats chocolate peanut butter out of the jar. And if it's a sweet that doesn't have chocolate on it, she'll try it out with her chocolate peanut butter or not even touch it (although she did enjoy a slice of the apple-nut jelly roll last week!). So I've finally made something that even Erin would thoroughly enjoy - at least I think.

Peanut butter and chocolate are a wonderful combination and the added oatmeal just helps you feel less guilty about eating these.'s me about to enjoy one.

Of course I dunked it in milk! That's the best way to eat a cookie :)

Chewy Peanut Butter-Oatmeal Cookies (Baking, Unplugged)
     Makes 2 - 2 1/2 dozen cookies, depending on size

3/4 cup oil
1/4 cup water
3/4 cup sugar
3/4 cup packed brown sugar
1/2 cup creamy peanut butter
1 large egg
1 tsp vanilla extract
1 tsp salt
1 cup + 2 Tbsp all-purpose flour
1/2 tsp baking soda
2 1/2 cups old-fashioned rolled oats
1 cup raisins and/or 1 cup chocolate chips

Preheat the oven to 350 degrees Fahrenheit. In a large bowl, beat the oil, water, and sugars until smooth, about 1 minute. Beat in the peanut butter until well combined. Stir in the eggs, vanilla, and salt until the dough is smooth and creamy. Stir in the flour and baking soda until almost combined. Stir in the oats and the raisins and/or chocolate chips. Let the dough stand at room temperature for 10 minutes.

Line baking sheets with parchment paper and drop chunks of dough (I used a small cookie scoop) onto the baking sheets, spacing at least 1 1/2" apart. Bake the cookies for 13-15 minutes, until the edges are golden and puffed in the centers, but not quite set. Don't overbake! Let the cookies cool on the baking sheet for 3 minutes before transferring to wire racks to cool completely.


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