To get the perfect softness of this cookie, you do need to take it out before you think the cookie is actually done. The edges will be lightly browned and set but the middle will be puffy and soft to the touch. The cookies continue to cook a little bit on the hot baking sheet after you take it out so don't worry. Just take it out and you will be rewarded with a good soft cookie with lightly crispy exterior...the way cookies were meant to be in my opinion! The original baking time for this cookie was 10 minutes but it took me 12 to get the light browned edges. So start with 10 and then adjust as needed to suit your oven. With the 2 minutes extra baking time in my oven, it was still soft, still delicious.
Oh, and watchout for the batter when you go to lick the spoon. You might just try to eat all of the dough raw! Don't say I didn't warn you...
Peanut Butter-Oatmeal Chocolate Chip Cookies
Yields: About 16 large cookies (I got about 20 of them...again, I apparently make mine relatively small...more reason to have 2 at a time!)
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt*
- 1 stick (½ cup) unsalted butter, at room temperature*
- ½ cup creamy peanut butter
- ½ cup granulated sugar
- 1/3 cup light brown sugar
- ½ teaspoon vanilla extract
- 1 egg
- ½ cup rolled oats
- 1 cup semisweet chocolate chips
- Preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
- Whisk together the flour, baking soda and salt; set aside.
- 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.
- Use a large cookie scoop (3 tablespoons) and drop dough onto prepared baking sheets about 2 inches apart. Bake for 10 minutes, or until the cookies are lightly golden. Cool completely on the baking sheet and then store in an airtight container at room temperature.