This recipe makes a zillion cookies but they freeze well. Ok, maybe not a zillion but truly 7 doz or so. I think the next time I do it I am going to try freezing half of the dough to see how that works. It's awesome to be able to just pull dough out of the freezer and bake. *hmmm*
Peanut Butter Chocolate Chip Cookies
3 sticks butter
1 1/2 c. brown sugar
1 c. granulated sugar
1 1/2 c. peanut butter (I used creamy because that's what I had but chunky would be good too)
1 T. vanilla
3 c. flour
1 T. baking soda
1 t. salt (I like sea salt or Kosher)
1 1/2 c. oatmeal
1 c. semi sweet chocolate chips
1 c. milk chocolate chips
1 c. peanut butter chips
- Preheat oven to 350 degrees.
- Cream together butter and sugars. Add peanut butter, vanilla, and eggs; mix well. Add flour, soda, and salt. Combine until blended together. Mix in oatmeal and chips just until mixed, don't over do it!
- Roll dough into golf ball sized balls and put on sprayed cookie sheet. Slightly flatten with a cup dipped in granulated sugar.
- Bake for 9-10 mins. Let the cookies cool on the sheet for a couple of minutes so they will stay together when you put them on a cooling rack.