Has this ever happened to you at a bake sale or family get-together: You spot a delicious-looking oatmeal-chocolate chip cookie, and decide that it’s exactly what you need…only to be sorely disappointed to discover it’s filled with raisins? Don’t get me wrong – raisins are tasty. Just not when you were anticipating chocolatey goodness. Tony swears this is how trust-issues develop.
These oatmeal cookies will not incite relationship problems. At least not in the same way. They have the airiness of a shortbread cookie, but are less dense. The outside has a delicate crumble, but the cookie remains soft, especially straight from the oven. These are not chewy like a typical oatmeal cookie, but then they are peanut butter and chocolate, so they’re not a let-down like some oatmeal cookies are, either. What are you waiting for?
Note: I am not a huge fan of overly-sweet desserts. I like to taste something besides sugar. You could probably add the additional 1/4 cup of sugar that most cookies call for, but it will make the cookies a little more chewy. Also, you could add the normal full 2 cups of chips. Additionally, these would be great with butterscotch chips. In fact, that’s how I was going to make these, but the chocolate was staring at me, and I didn’t have any butterscotch anyway 😦
Ingredients
1/2 cup softened butter
1/2 cup butter-flavored shortening
1 cup creamy peanut butter (crunchy would probably still work)
1 cup brown sugar
1/4 cup white sugar
2 eggs
2 teaspoons vanilla extract
1 1/4 cup flour
1 teaspoon salt
1 teaspoon baking soda
2 1/2 cups quick rolled oats
optional:
1/2 cup peanut butter chips
1/2 cup mini chocolate chips
Directions
Preheat oven to 375 degrees F. Beat together butter, shortening, and peanut butter (unless you used crunchy, in which case, add it after the sugars). Cream in sugars until fluffy. Stir in eggs one at a time, blending well after each addition. Mix in vanilla extract. Stir in salt, baking soda and 1/2 cup flour. Stir in remaining flour. Blend in oats and then chips. Drop by rounded teaspoonful onto ungreased baking sheet. Bake for 10 – 12 minutes. Remove from oven when the edges start to brown. The cookie will still be very soft. Let cool on baking sheet for about 5 minutes, and then remove to finish cooling.
Adventures in Michigan's Up North 