Chocolate chip cookies with a twist!

We now have a new favorite cookie in our house, its a Chocolate chip oatmeal peanut butter cookie! These are hands down the best cookies I have ever made!

So many cookie that I've made in the past are soft when they're warm but get hard once they've cooled. Well not these, they stay soft for days after you bake them! You don't taste much of the peanut butter in them, just a hint of it. The only thing I would change or maybe try in the future is to add pecans, I think that would probably make them that much better!

On to the recipe....

1 cup butter
2/3 cup white sugar
1 cup packed brown sugar
1 cup peanut butter
1 teaspoon vanilla extract
2 eggs
2 cups all-purpose flour
2 teaspoon baking soda
1/2 teaspoon salt
1 cup rolled oats
2 cups semisweet chocolate chips

Preheat oven to 350 degrees F (175 degrees C).

In a medium bowl, cream together the butter, white sugar and brown sugar until smooth. Stir in the peanut butter, vanilla and egg until well blended. Combine the flour, baking soda and salt; stir into the batter just until moistened. Mix in the oats and chocolate chips until evenly distributed. Drop by tablespoonfuls on to lightly greased cookie sheets.

Bake for 10 to 12 minutes in the preheated oven, until the edges start to brown. Cool on cookie sheets for about 5 minutes before transferring to wire racks to cool completely.

Makes about 3 dozen large cookies & 5 dozen tablespoon sized cookies


- I use a small ice cream scoop instead of a tablespoon, if you do this you'll need to bake them for 14 minutes.
- I use the mini chocolate chips instead of the regular sized


{adapted from Allrecipes.com}