They say in marriage the art of compromising comes up quite a bit. Almost 7 years in, I can agree with that.
An ongoing issue that seems to come up in our home is cookies. Over the years I’ve found my staple ingredient that needs to be included in a cookie is oats. I absolutely love chocolate and oats, I think it is the perfect combination. Unfortunately, M does not agree. His staple ingredient is peanut butter. Ugh. I love peanut butter but for some reason, not in cookies.
Many times when M sees me setting the butter on the counter to soften he asks ‘can you please make the peanut butter ones?’ I find myself rarely having the ‘right’ peanut butter on hand to do so, so often times the answer is ‘no.’ Evil, I know…
I’m not sure what has come over me, but something lead me to feel the need to include both our favorite parts of a cookie. Maybe I’m trying to butter him up for something? (Spring clothes are just around the corner). Maybe just up for a new challenge? Regardless, it was about time I created a cookie that could close the gap between peanut butter and oats.
While L obsessed over his legos for a few hours one afternoon, I obsessed over this recipe and the perfection of creating a ‘gourmet bakery shop’ look, but a ‘homemade’ taste. The results? I was actually surprised. A rather large and quite decadent cookie. Not too ‘oatey’ and not too ‘peanut buttery.’ The perfect balance – everybody wins. This is not the kind of cookie you’d quickly grab a handful of and munch on the couch. No this cookie is a cookie you’ll enjoy, slowly, with a large glass of milk.
- 2 sticks unsalted butter, softened on the counter
- 2/3 cup smooth peanut butter
- 1 cup white sugar
- 2/3 cup brown sugar
- 2 eggs
- 1 tsp. vanilla
- 2 cups flour
- 1/2 tsp. salt
- 1 tsp baking soda
- 1 cup rolled oats
- 2 cups chocolate chips
- sea salt
- Preheat over to 350 degrees.
- Beat together the butter, peanut butter, white and brown sugars for 3 minutes. Add in the eggs and vanilla. Mix to combine. Slowly add the sifted mixture into the beaten mixture and mix until just combined. Stir in one cup rolled oats and two cups of chocolate chips. Drop onto cookie sheet lined with parchment paper using an ice cream scoop. These will be large cookies, so space out accordingly. Sprinkle the tops with sea salt. Bake for 13 minutes. Let the cookies cool on the tray before removing them to the counter.
- Using these exact instructions, it made 26 cookies.
- Hmmm, looking this over I gave myself a full cup of oats and M only a 2/3 cup of peanut butter. Not perfectly even, but close enough.
It’s better that way, promise.