I luuurve peanut butter cookies. And peanut butter cookies with chocolate chips are even better. But what’s EVEN better is if these cookies also have oatmeal AND peanut butter chips.
And no, they are not diabetic friendly. Not even close.
1 cup butter, softened
3/4 cup natural peanut butter (don’t use Kraft or any other processed peanut butter. Get the 100% natural peanut butter. Trust me, you’ll thank me)
1 cup white sugar
1 cup brown sugar
2 tsp vanilla bean paste (you can use vanilla extract – if you have to)
1 tsp baking soda
1/2 tsp salt
2 tsp hot water
2 cups flour
1 cup ground oatmeal
1 bag chocolate chips
1 bag peanut butter chips
Preheat oven to 350º. Cream together butter and peanut butter until light and fluffy and then add sugars. Beat in eggs, one at a time. Add vanilla. Mix baking soda, salt and hot water in small bowl and add to butter/sugar mixture. Add flour & oatmeal, one cup at a time. Blend cookie mixture until well blended and is rather fluffy. Add chocolate and peanut butter chips. Refrigerate for at least 30 minutes. Roll dough into a ball and place on an ungreased cookie sheet and bake for 15-17 minutes.
You may not have to cook them as long as I do, but I happen to use a 3 oz. cookie scoop so my cookies tend to be pretty massive. If you prefer to make a smaller cookie, you may only need to bake them for about 10-12 minutes. Just keep and eye on them and when the bottoms start to brown, get ’em out of the heat!
And last but not least, EAT THE COOKIES!
If they happen to last more than a day or two, I recommend putting them in the microwave for about 15 seconds or so. They get all warm, gooey and delicious.