These cookies have just the perfect texture. If you are in a hurry they are still good just adding in the 1 cup oats in without grinding them. If you are adding in chopped nuts then reduce the chocolate chips slightly. This cookie dough can be prepared, shaped and then frozen to bake later, the dough freezes well.
- 1 1⁄2 cups old fashioned oats
- 2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup butter, softened (or use 1/2 cup margarine and 1/2 cup butter)
- 1 cup sugar
- 1 cup packed light brown sugar
- 3 teaspoons vanilla (yes, 3 teaspoons! or use 2 teaspoons maple extract)
- 3⁄4 cup peanut butter
- 2 large eggs
- 1 (12 ounce) bag semi-sweet chocolate chips
- 8 ounces semisweet chocolate, grated (optional)
- chopped peanuts (optional) or walnuts (optional)
- In a food processor PULSE 1 cup oats (1 cup only) until ground fine.
- In a large bowl, stir together ground oats, remaining 1/2 cup whole oats, flour, baking powder, baking soda and salt.
- In another large bowl with an electric mixer, beat together softened butter and both sugars until light and fluffy (about 3-4 minutes).
- Add in eggs, vanilla (or maple extract if using, can use both, 2 tsp maple and 1 tsp vanilla!) and peanut butter; beat until well combined (about 1-2 minutes).
- Beat in the flour mixture until combined.
- Add in chocolate chips, grated chocolate and nuts (if using) mix well to combine.
- Set oven to 325°, and set oven rack to second-lowest position.
- Form the dough into rounded balls and place on a light-greased cookie/baking sheet about 2-inches apart on the sheet.
- Bake cookies for about 12-15 minutes or until just pale-golden.
- Cool cookies on baking sheet for 5 minutes and then transfer to racks to cool completely.