Words, though, they don't need. I mean, you've got the dark chocolate chips studded in the cookies. And the flavor of peanut butter. And the texture and chew from the oats.
For these, I used Thick-Cut Rolled Oats from Hodgson Mill. They emailed me a while back, and said, hey, ya want some healthy stuff? And I said, sure, I'll try some.
I go through a lot of rolled oats around here, which is sort of weird considering I never use it for breakfast oatmeal. But I use it a lot in bread, cookies, muffins, and other baked goods.
So I embarked upon making these cookies, combining some of my favorite things in a single cookie.
Peanut Butter, Oatmeal, and Dark Chocolate Chip Cookies
Makes about 4 dozen cookies
1 stick unsalted butter at room temperature
1/2 cup creamy peanut butter
1 cup white sugar
1/2 cup brown sugar
1 teaspoon salt
1 teaspoon baking powder
1 tablespoon vanilla extract
2 large eggs
2 cups all purpose flour
1 cup Thick-Cut Rolled Oats
1 10-ounce package dark chocolate chips
Cream the butter, peanut butter, white sugar, brown sugar, salt, and baking powder in a bowl with your electric mixer or in the bowl of your stand mixer fitted with the paddle attachment.
Add the vanilla and beat until combined. Add the eggs, one at a time, beating until well-blended. Scrape down the bowl a needed. Add the flour and oats and mix well.
Mix in the chocolate chips.
Cover the bowl or put the dough in a plastic bag and refrigerate for at least a few hours or up to several days.
When you're ready to bake, heat the oven to 350 degrees and use a small scoop to portion the dough into tablespoon sized portions, leaving some space between them.
These don't spread a lot on their own, so if you want flatter cookies, press the dough down as much as you like.
Bake at 350 degrees until lightly browned along the edges, about 14 minutes.
Remove the cookies from the pan and let them cool completely on a rack.
Disclaimer: I received the oats (along with other products) from Hodgson Mill, but was not required to write this post.