chocolate pb oatmeal cookies

Nov 19, 2011 by

well, hello again, blog!  i’m happy to report that things are back to “normal” at the shoebox.  it was hacked a month or so ago, and we’ve been working on moving content around and finding a suitable server.  (hello, godaddy!)  the shoebox is back with one more nashville recipe.  then, we get to move onto the wa ones!

i made these cookies for my dad on his last visit to nashville.  they’re all of his favorite cookies, rolled into one!  after a ten hour drive to nashville from michigan, the least i could do was have a batch of cookies ready for him to eat.  if cookies could make it through the mail, i’d probably send a batch of these to him tonight to celebrate the big buck that he got today and that his spartans have clinched the big 10 legends championship!  (mostly for the buck, though…. go blue!)

the cookies are soft and chewy and are a bunch of wonderful cookie types, all rolled into one tasty gem.  i’m thinking next time, i’ll throw some pretzels in there, too!  i love the sweet/salty combination.

source: browneyedbaker

  • 1 c flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 stick unsalted butter, at room temp
  • 1/2 c creamy pb
  • 1/2 c granulated sugar
  • 1/3 c brown sugar
  • 1/2 tsp vanilla extract
  • 1 egg
  • 1/2 c old-fashioned oats
  • 1 c chocolate chips
  1. pre-heat oven to 350°. use either non-stick air-bake sheets (like i have and love) or line two cookie sheets with parchment paper.
  2. combine the flour, baking soda and salt; set aside.
  3. in a stand mixer, fitted with the paddle attachment, cream together butter, pb, sugars and vanilla extract.  gradually add the flour mixture until just combined.
  4. stir in the oats and then the chocolate chips.
  5. the original recipe calls for larger cookies (3 tbsp/cookie).  to stretch the recipe, i made 2 tbsp drop cookies.  bake the cookies for 10 min, or until the cookies are golden brown.
  6. cool on a cooling rack and store in an airtight conditioner.

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