Peanut Butter Oat Chocolate Chip Cookies

I really love the idea of mixing my favorite foods into one, which is why I was so excited about this cookie recipe that combined some of my favorites. 

It got me thinking about which of my other favorite foods would make a great team--

Mashed potato butternut squash quiche?

Pepper jack cheese hummus pizza?

It could work.

Back to the cookies.

I didn't have any doubts that this recipe would be an instant favorite.

You can't go wrong when peanut butter and chocolate chips are involved.

The addition of oats seemed interesting to me, but I love that you can taste them when you bite into this cookie.

I think my favorite part about finding this recipe is discovering this new "shaping technique".

Even after the thousands of cookies I have made in my lifetime, I have never really heard of a shaping technique when it came to cookie dough, but apparently this can be a game-changer.

This illustration shows you how to shape dough to make the perfect crinkle on top of a cookie.

Step 1.

Step 2. 

Step 3. 

The recipe recommends cooking these for 10 minutes which I discovered results in an EXTREMELY gooey cookie, which I know some people are really in to, but I baked my second batch for 12 minutes and found that I liked those better.

There is always 11 minutes for those people that really can't decide.

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

1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.

2. Whisk together the flour, baking soda and salt; set aside.

3. 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.

4. Use a large cookie scoop (for 16 cookies) or a smaller one (for about 21 cookies) and drop dough onto prepared baking sheets about 2 inches apart. Bake for 10-12 minutes, or until the cookies are lightly golden. Cool completely on the baking sheet and then store in an airtight container at room temperature.

Thinking of my poor sister and her peanut allergy.