When I was just a little baker, before I started experimenting with unusual flavor combinations and more complicated recipes, I baked cookies. Not fancy cookies, like macarons; not especially pretty cookies like these raspberry-lemon sugar cookies; not health-conscious cookies like the good-for-you oatmeal cookies I make often (recipe to come); I made regular old drop cookies. Peanut butter, chocolate chip, oatmeal raisin, snickerdoodles, and soft ginger cookies.
I didn’t even own an electric mixer for the first five or so years of my baking life. I used a bowl and spoon to mix ingredients, and I softened my butter in a saucepan, not a microwave. I had no cookie scoop to form cookies of uniform size; I simply rolled the dough into balls using my hands. And the resulting cookies, with the exception of a few
burned extra-crispy batches, were simple, classic, and undoubtedly delicious. Now, though it’s fun to challenge myself with more difficult recipes and new types of cookies, I try to not to forget the beauty of regular ole’ drop cookies. No fancy ingredients, no frills, just classic chocolate chip, oatmeal, etc. Sometimes, simple is best.
These Peanut Butter-Oatmeal-Chocolate Chip cookies certainly fit the bill. They taste just like something that June Cleaver would pull out of the oven back in the 1950s. The combination of peanut butter, oats, and chocolate result in a cookie that is a meal in itself. One bite took me back to times when I sifted through old flour-dusted cookbooks to find a recipe, not Pinterest. Nowadays it’s easy to overlook classic cookies like these, but don’t! These cookies may not be fancy, particularly pretty, or healthy, but they are simplicity at its finest. And when it comes to these, simplicity tastes pretty darn good!
Peanut Butter-Oatmeal-Chocolate Chip Cookies
1 cup all-purpose flour
1 tsp baking soda
1/4 tsp salt
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup crunchy or creamy peanut butter
1/2 cup white sugar
1/3 cup light brown sugar, lightly packed
1/2 tsp vanilla extract
1 large egg
1/2 cup old-fashioned oats
1 cup semisweet chocolate chips
Preheat oven to 350 degrees F.
In a large bowl, cream together peanut butter, butter, both sugars, and vanilla until smooth, at least 2 minutes. Add in the egg and beat until well-combined.
In a smaller bowl, whisk together the flour, baking soda, and salt. Gradually stir the flour into the wet ingredients, mixing until just combined. Stir in the oats, followed by the chocolate chips.
Line cookie sheets with parchment paper or a nonstick baking mat. Form dough into balls about 3 Tbs large and drop onto cookie sheets about 2 inches apart. Bake for 10-12 minutes, or until cookies are set and lightly golden around the edges. Cool for 5 minutes on cookie sheets before transferring to a wire rack.
Yield: about 18 cookies
(Recipe from Brown Eyed Baker)