Peanut Butter Oatmeal Cookies

Peanut Butter Oatmeal Cookies

INGREDIENTS

• 1 cup flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup soft butter
• 3/4 cup brown sugar
• 1/2 cup creamy peanut butter
• 1 teaspoon vanilla extract
• 1 large egg
• 3/4 cup old fashioned Oatmeal
• 3/4 cup semisweet chocolate chips (see notes)

INSTRUCTIONS

1. Preheat oven to 350 degrees. Line baking sheets with baking paper or silicone baking mats.
2. In a medium bowl, whisk together baking powder, flour and salt. Put aside.
3. Using a mixer on medium speed, beat butter and brown sugar until fluffy.Place the mixer on low heat. Add peanut butter and vanilla extract. Mix until incorporated.
4. Add the egg and mix until incorporated. Add the flour mixture in three intervals, mixing after each interval until well combined. Add oats and chocolate chips.Using 1 1/2 tablespoon cookie scoops, spoon the dough onto the prepared baking sheet.
5. Bake at 350 degrees for 10 to 12 minutes or until edges are lightly browned. Allow cookies to cool for 5 to 7 minutes before placing on cookie cooling racks.

NOTES

1. Always preheat the oven and place the baking tray on the middle rack in the middle of the oven.
2. I really love using Ghiradelli semisweet chocolate chips in these cookies, but they can be substituted with other chocolate chips.Dark chocolate chips, white chocolate chips, milk chocolate chips or caramel pieces are suitable.
3. Soften the butter and heat the egg to room temperature.
4. For slightly crispy cookies, bake for about 12 minutes. For softer cookies, bake for about 10 minutes.
5. Line baking trays with baking paper or silicone baking mats.
6. Perform a test run of the first batch.Bake a cookie or two. This way you can make sure that the dough doesn’t overflow and test the baking time.
7. Store cookies in an airtight container at room temperature for up to 5 days.

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