Updated: I made these cookies again yesterday 4/22/12 and YES, they were just as good and maybe even better this time around or I was just really cookie hungry. I did make a few changes from the original recipe, but you can do it either way. This time around I used creamy peanut butter instead of chunky. I also only used semi-sweet chocolate chips instead of milk chocolate chips and 3 cups of chips instead of 24 ounces. I think using less chips let more of the peanut butter flavor come through. And I have pictures for you!
Two additional tricks I have learned with cookie making recently I want to share with you. First – put your dough in the fridge for an hour or so and it makes the cookies keep their shape better. Second, which is a duh why didn’t I think of that hint, if you don’t want to bake all your cookies at once – freeze the dough. But don’t just freeze the dough in 1 big tub, prepare your individual balls of cookie dough, fast freeze (which means placing them on a parchment lined cookie sheet covering the balls with foil) for an hour. Take the frozen ball of cookie dough out and put in ziploc baggies for individual cookies to bake at a later time. Just like the cookie dough you buy in the tubs but better because it is your delicious recipe.
Original Post: While Craig and I were back in Virgina we stopped at a Farmer’s Market and purchased fresh fruits and vegetables and Grandma’s Peanut Butter Chocolate Chip Oatmeal Cookies. We fell in love with the cookies, it was not a peanut butter cookie recipe with chips and oatmeal added, but a true stand alone cookie. I found this recipe on Jamie Cooks It Up and thought it was so close to the cookies from Virginia. Craig called them evil because they were wrecking his diet, you can not just eat one. The only thing I might do different is just use milk chocolate chips instead of the semi sweet chips because I love the simple combo of milk chocolate and peanut butter.
Peanut Butter Chocolate Chip Cookies
Yield: 60 cookies
1 C butter softened
1 C peanut butter ( I used chunky)
1 C sugar
1 C brown sugar
2 1/2 C flour
1 1/2 t baking soda
1 t baking powder
1/2 t salt
1 12 oz bag semi sweet chocolate chips
1 12 oz bag milk chocolate chips
1. Make sure the butter is soft (sitting on the counter works best for this but I zapped my for about 30 seconds on power 4 in the microwave). Beat the butter and peanut butter together until it is well combined.
2. Add the sugars and eggs and beat for about 2 minutes or until the mixture is frothy.
3. Combine the dry ingredients in a separate bowl.
4. Add the dry ingredients to the butters, sugars, and eggs mixture, mix for about 1 minute, making sure it is well combined.
5. Stir in the chips just until well combined.
6. Place dough in fridge for an hour or up to overnight. (updated)
7. Preheat oven. Place dough on a large cookie sheet 4 across and4 long, in balls that are about 1 1/2 inches.
8. Bake at 350 degrees for 8 minutes. Do not overbake, take them out of the oven just after they start to crack and let them finish cooking on the sheet as it cools down.
9. Eat and share or freeze balls for later or you will be getting a round belly from eating too many.