Prep 35 mins
Cook 11 mins
Chocolate-covered peanut butter oatmeal cookies
- 1 cup butter or 1 cup margarine
- 1 cup peanut butter (creamy or chunky)
- 1 cup brown sugar, packed
- 1⁄2 cup granulated sugar
- 2 eggs
- 2 teaspoons vanilla
- 2 1⁄2 cups rolled oats
- 1 cup flour
- 2 teaspoons baking powder
- 2 cups chocolate chips
- In a large mixing bowl, cream butter, peanut butter, brown sugar, and granulated sugar.
- Blend in egg and vanilla.
- In another bowl, combine the rolled oats, flour, and baking powder.
- Blend into creamed mixture thoroughly.
- Do not add chocolate chips at this time.
- Drop by spoon onto ungreased cookie sheet.
- Bake at 350 degrees for 10-11 minutes or just until edges are golden brown.
- Cool on cookie sheet, then transfer unto cooling rack.
- Put the chocolate chips in a glass bowl.
- Melt in microwave by reducing the microwave heat 50% and melting for 30 seconds at a time, stirring after each interval.
- (Alternatively, melt the chocolate over low heat in a small pan on stovetop.) Take care not to scorch the chocolate!
- Spoon melted chocolate onto cooled cookies, or dip cookies in chocolate and place on waxed paper.
Very good cookies.Chewy and the chocolate adds a nice touch.I will make these again.
These cookies were a little on the dry side, but after dipping them in the melted chocolate they balanced out well. HINT: If you are tempted to eat them while the chocolate is still warm and gooey, resist the temptation as the chocolate overwhelms the PB, they are much better after the chocolate solidifies. My son likes the cookies without the chocolate, though, he said the chocolate was overpowering.
The cookies did not spread on the sheet as much as I expected, so I would suggest trying to flatten them out a little. When still warm these are very soft and don't really taste cooked. I used chocolate cake covering as it was in stock. I tested some cookies without the chocolate and was unimpressed with them. With the chocolate on top they are OK, but I probably won't make them again.