These aren't a special holiday cookie, but one I spied on the back of a flour bag when making pizza dough one Friday afternoon. Peanut butter. Oats. Chocolate. It had to be a winner.
It was! Definitely eat one warm and then the rest are great dunkers.
And I promise, Henry's double chin is not a product of eating the cookies. Now back to my regularly scheduled program of kissing a chin dimple.
Robin Hood Flour's Outrageous Chocolate Chip Cookies
1 cup butter, softened
1 cup sugar
2/3 cup packed brown sugar
1 cup peanut butter
1 tsp vanilla
2 cups flour
1 cup quick cooking or old fashioned oats
2 tsp baking soda
1/2 tsp salt
12 oz. semisweet chocolate chips
Heat oven to 350. Beat butter, sugars, peanut butter, vanilla and eggs until creamy and well blended. Stir in flour, oats, baking soda and salt. Stir in chocolate chips.
Drop dough by rounded tablespoons about 2 inches apart onto cookie sheet.
Bake 10-12 minutes or until golden brown (I made mine big and they took about 14 minutes). Cool 1 minute; remove from cookie sheet to wire rack.