Cookie swap: Averie's peanut butter oatmeal and white chocolate cookie recipe
- 1/2 c butter
- 1/3 c peanut butter
- 1 c brown sugar
- 1/2 c white sugar
- 1 egg + 1 yolk
- 2 tsp vanilla extract
- 1-1/4 c all-purpose flour
- 1 c old fashioned whole oats
- 1/2 tsp baking soda
- 3/4 c white chocolate chips
- 1/2 c peanut butter chips (or use butterscotch chips, chocolate chips, toffee bits, raisins, nuts, seeds, etc.)
1 In a medium-sized microwave safe bowl, melt the butter and peanut butter together. Power on for 30 seconds, take out, stir. Repeat. Should take no more than about 90 seconds.
2 Add the brown & white sugar to the melted butter & peanut butter mixture and stir. Set this is the freezer for a couple minutes.
Remove from the freezer (or just wait for the mixture to come to room temp on it’s own) and add the egg + yolk (you just don’t want to add eggs to that hot mixture. We don’t want scrambled eggs here), add the vanilla extract, and stir.
3 Then add the flour, oats, baking soda and stir. You should have cookie dough consistency dough and if you don’t, either add a touch more flour if it’s too wet or a touch more peanut butter if it’s too dry.
4 Finally, add the white chocolate chips and peanut butter chips and stir.
Roll or spoon out golf ball sized balls onto a cookie sheet, about 2 inches apart. They spread but not tons.
5 Bake at 325F for approximately 10-12 minutes. (I like very underdone and soft cookies so I baked for 10 minutes) The cookies will look pretty raw even at 12 minutes and that’s ok. Take them out and let the sit and cool well before eating.
Makes 22 to 24 cookies.