YES! I did it! My first cookie that's not flat! Not only was it not flat, but it was puffy! Shoot...I'll just take anything that wasn't flat. Oops...maybe not my first. Starbucks recipe for its Outrageous Oatmeal Cookie was another success. But, I don't think I even took photos of that one. Hmmmm...have to check on that.
Anyhoo...I stumbled on this cookie recipe on one of the blogs I read when I get the time...My Baking Addiction. Besides having me at the words "oatmeal" and "peanut butter chip"...she also had me at "all butter"...no shortening needed to make this cookie un-flat! SCORE!
I doubled the recipe making enough for my fam to hork it down, share some with the neighbors, and send a gallon-sized bag with the hubby to share with the officers on the sub. Yea-uh!
½ cup butter ½ cup white sugar ⅓ cup packed brown sugar ½ cup peanut butter 1 teaspoon vanilla extract 1 egg 1 cup all-purpose flour 1 teaspoon baking soda ¼ teaspoon salt ¾ cup rolled oats 1 cup mixed peanut butter and chocolate chips
Preheat oven to 350°F (175°C).
In a medium bowl, cream together the butter, white sugar and brown sugar until smooth. Stir in the peanut butter, vanilla and egg until well blended.
Combine the flour, baking soda and salt; stir into the batter just until moistened. Mix in the oats and chocolate chips until evenly distributed. Drop by tablespoonfuls (I used a medium cookie scoop) on to lightly greased cookie sheets (I used Silpats).
Bake for 10 to 12 minutes in the preheated oven, until the edges start to brown.
Cool on cookie sheets for about 5 minutes before transferring to wire racks to cool completely.