I love surprising friends
with a little gift of homemade cookies. I don’t often take the time to make
them, though. So, when I do mix up a batch, I make it a BIG batch.
My favorite cookies are any
kind with oatmeal in them. When I deliver them as little surprise gifts, I
stack them inside of an empty oatmeal box. That means I save all oatmeal boxes.
When we moved from
of empty oatmeal containers. Under pressure from my family, I finally let go of
the oatmeal containers and watched as they were taken to the curb for the
garbage truck to eat up.
I’ve had time to replenish
I have cookies cooling on
the kitchen counter right now. It smells so good in here. A couple of oatmeal
boxes are standing at the ready. I’ll line the 18-ounce oatmeal boxes with
gallon-sized zip-top storage bags. One dozen cookies will stack up nicely
inside the plastic-lined container. I’ll zip up the bag and fold it to the
inside of the container, then gently place the top on the box without smooshing
the chewy cookies.
These Peanut Butter
Chocolate Chip Oatmeal Cookies are an adaptation of my Monster Cookie recipe. I
keep the dough in the refrigerator for up to one week and bake some cookies up
when I want them warm and fresh. The dough can also be stored in the freezer
for a couple of months in a tightly sealed container or plastic freezer bag.
The baked cookies also freeze well.
Ooooh. Warm. Chewy.
Chocolate. Peanut butter. Oatmeal. Mmmm.
Peanut Butter Chocolate Chip
- 1 cup (2 sticks) butter,
- 1 cup brown sugar
- 1 cup dark brown sugar
- 2 cups granulated sugar
- 4 teaspoons baking soda
- 2 tablespoons vanilla
- 3 cups peanut butter, creamy
- 2 tablespoons light corn
- 6 eggs, beaten
- 9 cups quick-cooking rolled
- 1 (10-ounce) bag peanut
butter and milk chocolate morserls
- 1 cup semisweet chocolate
Preheat oven to 350 degrees.
Cream butter and sugars
together in a large mixing bowl. Add baking soda, vanilla, peanut butter, light
corn syrup and eggs and mix well. Gradually add the oats and stir well until
thoroughly mixed in. Stir in the peanut butter and chocolate morsels. Drop the
dough by rounded tablespoons onto ungreased baking sheets. Bake for 10 to 12
minutes until lightly browned. Makes 6 dozen.
- A shiny aluminum baking
sheet will give you the best results for just about every kind of cookie. I
love my Doughmakers cookie sheets.